So I got a new toy today… It was a much delayed Christmas gift. I am hoping that it will allow me to bring a little more spice to the blog eventually, but today has turned into the day for installing software, and playing. Thus, only two recipes this week, and likely only two for next week. The week after is for visiting the Mama, so I think it will probably be bereft of posts.
Wish me luck on getting used to this baby!
Okay, so this isn’t breaking any records for the most creative or unusual recipe, but it’s an awesome fallback, and wicked delicious. The curry mayo really adds something to this, and sprinkled with a few chopped almonds and some raisins, this is a incredibly tasty and after the mayo is made, easy lunch. I used baby romaine as the eating vessel, and it worked out perfectly!
The mayo really does make this, so I wouldn’t suggest skimping on this step. Browning the spices, and letting the oil steep really does make a huge difference. I used the phenomenal recipe at Nom Nom Paleo, only I used my stand mixer with the whisk attachment.
Okay, so ignore the fact that the steak is a wee bit overcooked. Long story short, I have the worlds most sensitive smoke detectors. I cooked the steak, then turned the broiler on for a second in order to get a little more color on the meat. Turns out, that was a bad idea, and the smoke detectors decided to take offense to my cooking method, so I had to shut off the oven, then keep the steak in there, for fear the sprinklers would go off or something. Soooo, steak: overcooked. HOWEVER, it is still wicked delicious. Even overcooked, it was outrageously good. It’s stuffed with a red pepper pesto and some wilted spinach and caramelized onions. (I also served it on a bed of the red pepper pesto, holy crap that stuff is amazing.) Now, this is a little labor intensive, but totally worth all the work. There are a few steps.
Chicken sate with dipping sauce is one of my go to party dishes. People LOVE this stuff, and it’s almost always the first thing eaten whenever I have it as part of a spread. However, my old recipe had all manners of stuff that isn’t cool on paleo: soy sauce, brown sugar, and peanuts, to start. I miss this stuff, and was having a wicked craving. I decided to clean it up, and chow down. I also decided that since I was making it paleo friendly, I would add a big ol’ dose of green veggies, so this recipe is actually a bit of a twofer. The write up is divided into a couple different sections; day before serving and day of. (As a side note, if you make this for your Super Bowl party, and people will be singing your praises.)
This isn’t so much a recipe as a “How I do things” kinda post. I generally make a giant batch of caramelized onions at a time, but I’ve made a smaller batch here to better show the process. It’s pretty simple really, just butter, oil, onions, and salt.
This is kind of a labor of love. I think the way to go is low and slow baby, looooooow and sloooooow.