February 27, 2016
February 26, 2016
Flank Steak with Paleo Chipotle Crema
This is a great sauce. Creamy, fatty, spicy, smoky and delicious. Plus: it’s paleo (and vegan)!
Gluten-free, paleo, Whole30
Flank Steak with Paleo Chipotle Crema
1-2 lbs. flank steak
1 c. water
1/2 c. raw cashews
1 chipotle + adobo sauce
2 Tbsp. tomato paste
Juice of half a lemon
Kosher salt
1 Tbsp. garlic powder
1 tsp. white miso (optional)
1/4 c. avocado oil
First, prep your cashews. Boil the water (I nuked for 2 minutes) and add the cashews. Let soak anywhere from 30 minutes to 8 hours.
When your cashews have soaked and it’s time to make dinner, start with the steak. Sprinkle with Kosher salt and black pepper and lay on a prepped cookie sheet. Broil on High for 3-4 minutes or until desired doneness is reached. Pull and let rest 5 minutes before slicing and serving.
To make the sauce: Blend the cashews (reserve the water), chipotle, tomato paste, lemon juice, 2 big pinches Kosher salt, garlic powder, white miso if you want. Drizzle in about a quarter cup of the cashew water to get things moving – and then about a quarter of a cup of oil if your desired consistency is not reached. I started off blending in the food processor, wasn’t getting the creaminess I wanted, and moved on to the Vitamix for a smoother puree.
Serves 2 – 4
February 25, 2016
This sick is looking much better.
February 24, 2016
Lights
February 23, 2016
February 22, 2016
It’s janky, but it’s a sock.
February 21, 2016
L.E.S.
Sweet Hot Pork & Broccoli Bowl
This is more Asian-leaning than my usual pulled pork, and I’m happy that it turned out well. This dish is dead simple to make, filling but not overly so, and comes together quickly for nights when you have more things to do than hours.
Gluten-free, paleo (check labels!)
Sweet Hot Pork & Broccoli Bowl
Based on Sweet and Spicy Pork Shoulder with Sesame Cucumbers by How Sweet Eats
For The Pork
2 – 3 lbs. pork shoulder
1 Tbsp. hoisin sauce
1 Tbsp. chili garlic paste
1/4 c. coconut aminos
2 big pinches Kosher salt
1/4 tsp. white pepper
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. sesame oil
Combine in a large crock pot and cook on High 6 hours. Shred.
For The Broccoli Bowl
1 crown broccoli
2 Tbsp. fat of choice
2 tsp. ketjap manis
2 tsp. sesame oil
1 Tbsp. fish sauce
2 tsp. sriracha
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/4 c. water
Cut the broccoli and stem into bite-sized pieces.
Heat the fat in a large skillet over medium heat. When the fat comes up to temperature, add the broccoli and sprinkle with a big pinch of salt. Cook, stirring occasionally, until the broccoli no longer looks straight raw.
Add the rest of the ingredients, minus the water, and cook – stirring frequently – until just beginning to soften. Add the water to de-glaze the pan and steam the broccoli and continue cooking until the water evaporates and the broccoli is done to your liking.
Serve the pork over the broccoli.
Feeds 2 for dinner + 1 for lunch with pork left over
February 20, 2016
Old Town Bar.
