Fusion Steak Guisado

So with conflicting schedules we had to push the typical Tuesdays dinner for two to Thursday. It was totally worth the wait. Patrick started texting me earlier on in the day to tell me about this meal he was making which of course made me extremely hungry the entire rest of the day! He started by sending me pictures of 2 shell steaks in this broth he made.

Ugh!! See what he does to me while I'm at work. As I'm getting hungrier he starts talking about how he wants to turn this dish into a pulled beef type meal so he started experimenting with tortillas using almond flour and egg whites....

My stomach continues to growl at me as he sends me these updates! Finally I'm heading home and I'm on the train. He tells me "OMG Kim, its FALLING off the bone!!"

...Seriously? Kill me now that just looks way too good! I was so excited to try it! He mentioned he added curry to it which made me slightly nervous since I have such little experience tasting or cooking with that ingredient. But I trusted that this meal would be as good as it looked. When he got to my house we starting prepping together a basic cauliflower rice (raw cauliflower blended nicely) with some garlic and olive oil and put into a sauté pan. Meanwhile I realize I have these super brown skinned plantains that needed to be used. Patrick slice them up and started searing them in a pan with coconut oil.

Let me tell you..If I could post a "smell" onto this blog, I would have won you over by now! The kitchen smelled amazing. Once everything was completed he dished things up for us and we devoured..and I mean..devoured the food. I had a huge helping of seconds (I don't even think he realized I had gone for seconds I ate my first helping so quickly)

Recipe: Paleo Fusion Steak Guisado

1 onion
1 green pepper
2 shell steaks
1 head of garlic
Few bushels of fresh thyme
3 olives
1 cup tomatoe puree
1 cup beef broth
1 tsp of curry
1 tbs respectively of salt, pepper and garlic powder

Sauteed veggies till translucent and set as side. Seared high heat the steak on both sides after seasoning (salt & pepper). Added rest of ingredients and slowly cooked at low temperature roughly two hours or until meat is pulling apart easily. To thicken the sauce Patrick used tempered egg yolks leftover from making the tortillas but he says you can skip it :)

Recipe: Paleo Tortillas
4 Egg Whites
Coconut or Almond Flour
(Coconut flour works better because it absorbs the moisture)

Whisk in coconut flour to get the desired thickness and pour onto a skillet. Kind of like a crepe.

Seriously this dish is awesome..You should definitely try it!

Kim

Perfect Paleo Chilli

Kim's Chili Recipe:
1.5 -2 lb Ground Beef (85/15)
.75 - 1lb Ground Italian Sausage (hot) - You can get in the links if its cheaper and then remove the casing and "squeeze it" out
1 Chili packet
2 (small) cans of organic tomato sauce or 1 can of crushed tomatoes
2 Green or Red or mix bell pepper (you can make it 3 if you like)
1-2 yellow/sweet onions (1 if large..2 if small)
1-2 tbsp of minced garlic (me like garlic)
1 habanero pepper (WARNING - wear gloves, mince mince mince .. and don't touch your eyes..wash all utensils that touch this pepper right away..can be very painful)

Put beef and italian sausage into pan and cook until cooked through (browned) ...Remove excess fat..leave some though..cause fat is flavor..Add to crockpot. Meanwhile chop onion (No crying!!) and peppers and put into crockpot. For the Habenaro -- Cut off stem, remove all seeds and as much of the "white membrane" of the pepper..that is the most spicy part..if you want your chili more spicy leave it..beware!!!..Mince it finely..very very finely..Add to crockpot

Once beef/sausage is put into crockpot add chili packet, garlic, and canned tomato to crockpot Mix it around. Put crockpot on High for 3-4 hours or Low 6-8 hours

Nom Nom NOM..let me know how it turns out!

Recipe: Ultimate Paleo Whopper

Paleo Whopper...

Ultimate Paleo Whopper (2 burgers)

16 oz ground beef 85-15 Grassfed

Almond flour

Sweet Onion

garlic

garlic powder

salt/pepper

Boston leaf lettuce (4)

Bacon

Apple cider vinegar

Just as a preface, i'm horrible with measurements so bare with me!! Also a second note is that I love garlic in large amounts..and I realize not everyone is in love with it like I am, so just remember if you decide to recreate it choose your garlic amount wisely :)

Started off by mincing 1/4 of a small-medium sized sweet yellow onion. I also minced about 2-3..okay maybe 4 cloves of garlic (I know.. I know.. but I'll never have problems with vampires) Add both the minced onion and garlic to the beef and incorporate well. I added maybe a cap full of apple cider vinegar, some almond flour (just enough to hold everything together) ..I'll take a wild guess and say about 1/8 - 1/4 cup almond flour. Don't for get some salt and pepper to taste! Then I split the meat in half and shape my patties. These come out pretty thick!! You could easily make 3 burgers out of this amount..so either huge portion for two people or some good leftovers. Before sticking them on the grill I added some garlic powder and a little salt/pepper on top so that when you put them on the grill they will have a great crust and lock in all the juices!

Once  at a perfect rare-medium-rare they were pulled off the grill and ready for building!! You can get creative for what you like on your burgers. I put bacon, zesty paleo ranch, paleo onion rings, and tomato! I used Boston leaf lettuce in place of buns which were perfect to hold up to this juicy mess of a master piece!! And with a side of paleo coleslaw this meal was nothing less than epic. Enjoy!!