Malaysian Red Curry of Beef

 Red Curry of Beef (or Daging masak merah)

 Very delicious.  Read the directions carefully.  you may wish to have everything measured/chopped and skinned before starting as the recipe is quite involved for newbies.


 Ingredients:
2 tsp. chopped fresh ginger
2 tsp. ground tumeric
1/2 tsp. course sea salt
1 1/2 lb sirloin steak cut into pieces (2 pieces per person)
3 Tbsp peanut oil
3 Tbsp thick tamarind water (1 oz tamarind paste placed in hot water and strained)
6 ripe tomatoes, peeled and chopped (blanch them to peel)
1 1/4 cups coconut cream (the thick creamy stuff in the tops of the cans)
handful of mint leaves and cilantro leaves, roughly chopped

Red Paste Ingredients:
3 shallots, chopped
6-8 garlic cloves, chopped
4 large red chilies, seeded and chopped
1 red pepper, seeded and chopped
1/4 cup tomato paste
2 Tbsp peanut oil

Garnish Ingredients:
4 Tbsp deep fried shallots (slice very thin and fry quickly until brown in peanut oil) (drain on paper towel)
2 oz unsalted cashews, fried in a some peanut oil until brown (drain on paper towel)
2 oz raisins, fried very briefly in oil until plump (drain on paper towel)

Directions:

1. Grind the ginger, tumeric and sea salt in a mortar to make a paste. Rub the pieces of beef all over with this paste and set aside for at least 30 minutes.

2. Make the Red Paste- blend all of the red paste ingredients together with 3 Tbsp water until smooth.  Transfer the paste to a large saucepan and simmer over med. heat for 6 minutes, stirring often. Remove from heat and set aside.

3.  Heat the oil in a fry pan and fry the pieces of beef, a few at a time for 2 minutes per side. Set aside.

4. Reheat the paste in the saucepan, stirring well for a couple of minutes, then add 1/2 cup HOT water and the tamarind water.  Bring to a boil.  Add the beef, stir and cover.  Continue cooking over medium heat for 6-8 minutes.

5. Add the tomatoes and stir to mix with beef.  Cook for a few more minutes, now add the coconut cream and continue cooking, turning meat several times, until the sauce has reduced.  Just a few minutes.  In the final minute add the cilantro and mint leaves. 

6. Serve hot with garnish of fried shallots, cashews, and plump raisins.

serve with coconut rice

Maple Walnut & Breakfast Sausage Roasted Acorn Squash

I made my fellah breakfast. Normally I roast my acorn squash and eat it plain, but since it is Valentines day, I made it extra special for him.

Ingredients:

Acorn Squash, sliced in half, seeds removed
walnuts
maple syrup
lean gluten free breakfast sausage
butter
salt, to taste

Directions:

1. Preheat oven to 400°F. Place your acorn squash upside down in a shallow baking dish with 1/4 inch water. Bake for about 30 minutes (until tender). Remove squash and baking dish from oven, move rack up and turn on your broiler.

2. Add some salt to your squash halves. Combine some melted butter and maple syrup and spoon it over your baked acorn squash halves. Add some broken raw walnut pieces into the centers. Return your squash to the oven (flesh side up this time) and broil until lightly browned, basting a couple of times with your syrup/butter mixture.

3. While your squash is baking, cook your breakfast sausage in a skillet on med. high, turning frequently. (Our sausage is lean grass fed beef, directly from the family ranch.) When your sausage is nicely browned, remove from heat and slice into small pieces.

4. Add your sausage bits into the center of your baked and broiled maple squash. Serve as is, and while your at it make him a nice poached egg and some toast if he asks for it (he did)

ten thousand ingredient Fajitas

Ha! We were watching Bobby Flay throw down on TV the other night and wanted to make his fajitas. Dude makes some long complicated food! We really enjoyed the taste though!


We added to the complication by making our own gluten free Curry paste for his recipe. Also, a few gluten free substitutions and omissions here and there.

First of all. Keep in mind that you need to marinade the steak for 4- 8 hours.

Read through everything several times before starting.
The Curry Paste will keep for a week in the fridge- use it in another dish that week!
The BBQ sauce will keep in the fridge for 1 week. Barbecue some chicken with it another day!
The BBQ Rub will last for ages in a sealed container. Again, nice on any meat or veggie!

I would prepare it in this order.
1. start by making the curry paste, make marinade and marinade the steak in the morning.
2. make the BBQ rub and BBQ sauce.
3. make the avocado crema
4. grill the steaks, let sit
5. grill the onions while warming the tortillas and letting the steak sit.
6. eat three helpings like we did. :)

Here we go-

Curry Paste-

Ingredients:
1 shallot, chopped fine
2 tsp. gluten free Thai chili sauce
4 cloves garlic, pressed
1 thumb size piece of fresh ginger, chopped fine
2 Tbsp organic tomato ketchup
1/2 Tbsp ground cumin
1 tsp. ground coriander
1/4 tsp. ground white pepper
3 Tbsp fish sauce
1 tsp. dried shrimp, ground in a mortar and pestle.
1 tsp. sucanat
2 Tbsp chili powder
2/3 cup coconut milk
2 Tbsp. fresh lime juice

Directions-

1. Place everything in a blender and blend until smooth.
store in an airtight container in fridge for up to 7 days.


BBQ Rub-

Ingredients:

3/4 cup chili powder
1/4 cup paprika
1 Tbsp dried oregano
1 Tbsp ground coriander
1 Tbsp dry mustard
2 tsp. ground cumin
1 Tbsp ground black pepper
1 Tbsp. coarse salt

Directions-

1. Combine all ingredients and store in an airtight container until ready to use

BBQ Sauce-

Ingredients:

6 Tbsp canola oil
1 medium red onion, coarsely chopped
3 cloves garlic, pressed
2 Tbsp chili powder
1 Tbsp paprika
1 cup organic tomato ketchup
1/3 cup water
1 Tbsp dijon mustard
1 Tbsp red wine vinegar
1 canned chipoltle chile in adobo, chopped
2 Tbsp sucanat
1 Tbsp honey
1 Tbsp molasses
salt and pepper to taste

Directions:

1. Heat the oil over med heat in a heavy saucepan. Add the onions and cook until soft (3 min). Add the garlic and cook for 1 min. Add the ketchup and water, bring to boil and simmer for 5 minutes.

2. Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally.

3. Transfer mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to come to room temperature.


Barbecued Onions

Ingredients-

BBQ rub (see above)
BBQ Sauce (see above)

2 Walla Walla onions cut into 1/4 thick slices
canola oil

(also slice up some red pepper to grill beside the onions if you like)

Directions:

1. Heat cast iron pan on medium. Brush the onion slices with oil and season with salt and pepper. Season one side of the slices with BBQ rub.

2. Grill the onions rub-side down until lightly golden brown. Flip over, brush with BBQ sauce and grill until just cooked through. Separate the slices into rings and serve with the fajitas.

Avocado Crema

Ingredients:

2 ripe Hass avocados, peeled, pitted and chopped
1/4 cup water
1 lime, juice of
2 Tbsp rice vinegar
1 tsp. honey
1/4 cup fresh chopped cilantro
salt and pepper to taste.

Directions-

1. Place the avocado, water, lime juice, rice vinegar, and honey in a blender. Blend until smooth. Add the cilantro and season with salt and pepper to taste. Blend to incorporate. (store in fridge until ready to serve.)



Fajitas:

Ingredients:

1/4 cup red curry paste(see above)
1/2 cup canola oil
1/4 cup plus 2 Tbsp fresh lime juice
1 1/2 pounds skirt steak, cut in half or thirds crosswise
salt and fresh ground black pepper
1/4 cup honey
1/4 cup fresh lime juice
12 organic corn tortillas, wrapped in foil and warmed in oven
BBQ onions (see above)
Avocada Crema (see above)


Directions:

1. Combine the curry paste (see above), canola oil, and 1/4 cup of the lime juice in a food processor until smooth.

2. Place the steak in a large baking dish and add half the marinade. Turn to coat the steak in the marinade, pour the remaining marinade over, cover and refrigerate for 4 - 8 hours .

3. Whisk together the honey and remaining lime juice in a bowl.

4. Heat a cast iron skillet over high heat. Remove steak from marinade and season with salt and pepper on both sides. Grill the steak until golden brown and slightly charred on both sides, brushing with honey lime juice a few times and cook to medium rare, about 12 minutes total. (about 120 or 125° internal temp.) Remove from grill and let sit for 10 minutes before slicing across the grain into thin slices. Place meat on a platter.

5. Lay warm tortillas on a flat surface, add a few slices of beef down the center, top with onion slices, grilled peppers and small dollops of avocado crema. Roll and eat.

Meat & Seafood Internal Temperature Cooking Chart- illustrated

I got my illustration on tonight and made you this chart. Use a quality instant read thermometer to check the temperature of your meat and you should be able to cook it perfect!

Nachos for dinner!

My husband "Kencent" was reading Cooks Illustrated again. There was a story called Nachos Done Right, he HAD to have nachos! I happily went along. I bought myself some lactose free mozzarella to use. It might still be too much dairy (my tummy will hurt) but what the heck, you only live once.
Here is the recipe with our changes-

spicy beef topping- (replace this part with heated refried black beans if you are vegetarian)

2 tsp. cold pressed canola oil
1 small onion, chopped fine
1 large garlic clove , minced
1 Tbsp chili powder
1/4 tsp. dried oregano
1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. cayenne pepper
1/8 tsp. salt
1/2 pound lean, grass fed ground beef

Directions:

1. Heat oil in a med. skillet over med heat until hot, add onion and cook until softened, stirring occasionally. Add garlic, spices and salt, cook, stirring constantly for a minute. Add ground beef and break up with wooden spoon, stirring until beef is no longer pink (5 minutes or so). take off heat and set aside



Cheesy Nachos with Guacamole, salsa and spicy beef

1/2 bag of quality white corn tortilla chips
150 grams of lactose free, organic mozzarella cheese
2 jalapeño chiles, sliced thin
2 green onions, sliced thin
1 recipe fresh guacamole- (see below)
1 recipe quick salsa- (see below)

Directions:

1. preheat oven to 400°

2. Spread the chips in an even layer on tin foil layered on a cookie sheet. Sprinkle evenly with cheese, beef and the jalapeño peppers. Bake for 7-10 minutes, or until the cheese is melted. Remove from oven and sprinkle with green onions. Serve with salsa and guacamole- (see below)

Guacamole

Ingredients:
2 small ripe avocados
1 Tbsp minced red onion
1 garlic clove, minced fine
1/2 jalapeño chile, minced
2 Tbsp fresh cilantro, chopped fine
salt to taste
1/2 lime, juice of

Directions for guacamole-

1. Halve 1 avocado, remove pit and scoop the flesh into a medium bowl. mash (don't decimate) to combine with onion, salt, garlic, jalapeño, cilantro and salt.

2. Halve the remaining avocado and remove pit, scoop out flesh and dice into fine cubes. add to mashed avocado mixture, sprinkle with lime juice and lightly combine with fork. don't mush it all up! salt to taste.


Salsa-

Ingredients:

1/2 jalapeño chile minced fine
1/4 red onion, peeled, and minced very fine (as if you were a human food processor let's say)
1 clove garlic, minced very fine
2 Tbsp cilantro, chopped fine
salt, to taste
fresh ground pepper, to taste
1/2 lime, juice of
2 small ripe tomatoes, chopped very fine, (try to keep the juice that comes out of them as well.)

Directions for salsa-

1. Stir to combine all finely chopped ingredients, add the lime juice and season to taste.

Spicy Ginger/Soy Steak salad

we made this with leanest, grass fed beef directly from my papa Larry's ranch. As good as it gets.

Ingredients for steak and marinade:
2 small fillets -grass fed beef or bison
1/8 cup wheat free soy sauce
1/2 tsp. ginger, minced
2 tsp. garlic, minced
1 Tbsp. fresh lemon juice
2 tsp. organic sesame oil
1 tsp. extra virgin olive oil
1/4 tsp. crushed red pepper
1/4 tsp. sambal oelek (red chili sauce)

Directions for steak:
1. combine all of the marinade ingredients in a shallow dish with lid, stir and add steaks to marinade. flip steaks occasionally to cover and let sit in marinade for at least on hour with the lid on.
2. add a little high heat oil to a cast iron pan and heat on high. add steaks and cook until medium rare (turning a few times). an instant read thermometer will read 125°F when inserted into the thicket part of the steak. set aside to cool for 1/2 hour
3. once cool, slice steaks across the grain into thin slices.

Ingredients for salad dressing:
1/8 cup wheat free soy sauce
1/2 tsp. ginger, minced
1 tsp. garlic, minced
1 Tbsp sucanat
1/8 cup fresh lemon juice
2 tsp. organic sesame oil
2 tsp. white wine vinegar
1 tsp. extra virgin olive oil
1/4 tsp. crushed red pepper
1/4 tsp sambal oelek (red chili sauce)

Salad:
4 cups Romaine lettuce, washed and chopped
3/4 cup snow peas, cut into thirds
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin
3 small tomatoes cut in half
1 carrot, sliced lengthwise

Directions:
1. combine all the dressing ingredients into a lidded jar, close lid and shake well
2. toss all of the salad ingredients into a large bowl, add dressing and toss again
3. arrange steaks slices on top of salad and serve

Bison or Beef Chili with kidney beans

Always try to buy organic. If you wish to use beef, make sure you find grass fed beef.
Ingredients:
2 Tbsp. macadamia nut oil (or vegetable oil)
2 medium onions
1 red bell pepper, cut into 1.2 inch cubes
6 garlic cloves, pressed
1/4 cup chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander
1 tsp. red pepper flakes
1 tsp. dried oregano
1/2 tsp. cayenne pepper
2 pounds organic ground bison, or grass fed beef
2 cans dark red kidney beans, drained and rinsed
1 can (28 ounce) diced tomatoes, with juice
1 can (28 ounce) tomato puree
salt
2 limes cut into wedges
1. Heat oil in large non stick pot (or dutch oven) over med heat until shimmering (3-4 minutes), add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano and cayenne. cook, stirring occasionally, until vegetables are softened and beginning to brown. (10 minutes). Increase heat to med-high and add half the bison; cook, breaking up pieces with wooden spoon until no longer pink (3-4 minutes). Add remaining bison and cook (breaking up with spoon) until no longer pink (3-4 minutes).
2. Add beans, tomatoes, tomato puree and 1/2 teaspoon salt. bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour more. stirring occasionally. (if chili begins to stick to bottom of pot and 1/2 cup water and continue to simmer), until bison is tender and chili is dark, rich and slightly thickened. Adjust seasoning with additional salt.
Serve with lime wedges and condiments

Condiments-
1. diced avocado
2. chopped red onion
3. chopped cilantro
4. sour cream
5. shredded cheddar if you can eat dairy.
6. broccoli sprouts
7. seeds
8. diced fresh tomato