Tag: Paleo

Beer Can Chicken

Posted in Grilled DishesTagged , , , , , 9 Comments

Summer is almost over !!! I can’t believe that Labor Day weekend is already here. In our home, I am the pescatarian while my husband eats everything. Most days I cook the non-meat dishes in the kitchen while my husband cooks his meat on the grill outside. In honor of Labor Day celebrations and cookouts, I have decided to post my husband’s Beer Can Chicken.

INGREDIENTS:

  • 1 whole chicken
  • 1 can of your favorite beer
  • enough olive oil to coat the chicken
  • enough sea salt and freshly ground pepper to coat the chicken

PREPPING THE CHICKEN:

Liberally coat the chicken with olive oil, sea salt and freshly ground pepper
Set the grill on high. Open the can of beer and place the chicken on top of it. Place on top of the grill and cook until the internal temperature reaches 175 F. My husband uses a meat thermometer to ensure that meat cooks to the correct temperature.

COOKING THE CHICKEN:

While the internal temperature reaches 175 F, the skin gets golden brown and crispy as the meat cooks through. Take the chicken off the grill and let it rest for 10 minutes. During the resting period, the internal temperature will come up to 180 F and the juices will get reabsorbed into the meat. This will result in a moist and flavorful chicken.

This is a simple recipe for a backyard cookout. It can be served with a variety of side dishes and salads. I know potato salad is a summer favorite, but if you want to keep a Ketogenic Lifestyle try my Avocado Mediterranean Salad.

Next week I will post another one of my husband’s grilled recipes.

ENJOY ❤

Amritsari Masala Pork Chops

Posted in Indian FoodTagged , , , , , , , 2 Comments

Here is the pork version, of the Amritsari Masala Lamb Chops that I posted last Saturday.

Pork Loin Rib Chops served with Curried Baby Turnips Feature

The pork chops are also made with my Indian Spice Mix, but I tweaked the flavor with additional warm spices which have a well-rounded, sweet profile to match the flavor of the pork.  I know that sweet things go with pork because Pork Chops & Apples is a classic American combination.

INGREDIENTS:

 

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  • 2 thick cut, bone in pork loin rib chops.  These very special Berkshire pork chops were provided by my neighbors, Rose and James, at Peach Creek Farm.
  • Enough Indian Spice Mix to coat the pork chops.  If you prepare 1/2 a cup of spice mix you should have plenty.
  • 1 tsp of ground cinnamon
  • 1 piece of mace
  • 1 tsp of fennel seeds
  • 1 Tbsp of grape seed oil to coat the pork chops, and 1 Tbsp to coat the non-stick skillet.
  • Sea salt and fresh cracked pepper

A FEW NOTES ON THE INGREDIENTS:

Berkshire pork is a gourmet product from a breed of pigs that originated in the English county of Berkshire.  The meat has shorter muscle fibers than regular pork, making the meat more tender.  The meat is also highly marbled with intramuscular fat, making the meat more succulent and flavorful.  Rose and James treat their animals with care, they are not caged, and no hormones or chemicals are used in raising them.  For more information, you can go to their website at Peach Creek Farm.

Mace (on the left) is the outer covering of the nutmeg seed.  It gives a milder, more balanced flavor than nutmeg. It rounds out the flavor profile of the spice rub.

Mace & Fennel Seeds

Fennel seeds (on the right) have a sweet slightly, licorice-like flavor.  They are often used in sausage making.  My husband likes it in the rubs I use for pork, because it makes him feel like he is eating sausage.

PREPPING THE PORK CHOPS:

 

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  • Remove the pork chops from their package and pat them dry
  • Place the mace and fennel seeds in a spice grinder.  Pulverize into a powder.
  • Add this powder along with the cinnamon to the Indian Spice Mix
  • Mix the spices to form a spice rub
  • Sprinkle the spice rub, salt and pepper over the pork chops
  • Drizzle with grape seed oil
  • Rub the spices and oil into the pork chops
  • Flip the pork chops, and season the second side with the spice rub and oil
  • Cover with plastic wrap and place in the refrigerator for at least an hour

The seasoned pork chops can be kept in the refrigerator for up to a week.  The spices prevent the meat from going bad.  This is a good way to prep protein ahead of meal time.

COOKING THE PORK CHOPS:

  • Coat a large non-stick skillet with a Tbsp of grape seed oil
  • Turn the flame to medium-high and let the oil get hot.  When the oil is ready it will shimmer.
  • Place the spiced pork chops into the pan without over crowding the pan.  You should hear a sizzle.
  • Leave the pork alone to let a spicy crust form.  This should take 3 to 5 minutes.  When the crust is ready the pork will release itself, making it easy to flip without sticking.
  • Cook on the second side to get the meat to your desired temperature.
  • Transfer the cooked pork chops to a platter.  Loosely cover with foil.  Let them rest for 10 minutes before serving.  The resting period allows the juices to stay in the meat when you cut into it, thus keeping it moist.

Since pork chops go with something with a sweet profile, I have served them with Curried Baby Turnips (tops & all).

Pork Loin Rib Chops served with Curried Baby Turnips Feature

Turnips are a good low carb alternative to potatoes.  They are perfect for a Ketogenic Lifestyle!  1 medium turnip has 8 grams of carbs and 2.2 grams of fiber, making one whole turnip just 5.8 net carbs as compared to 33 net carbs in one medium russet potato.  They are also a good source of Vitamin C.

My husband likes turnips with pork because their sweet profile goes very well togehter.  Try them with your favorite vegetable.

I hope you enjoy this post.  Please leave me your feedback in the comments section.

I love to hear from you. 😃

 

Amritsari Masala Lamb Chops

Posted in Indian FoodTagged , , , , , 14 Comments

Here is the recipe for Amritisari Masala Lamb Chops that I promised you.

Amritsari Masala Lamb Chops served with Mustard Green Saag Paneer

My home town is Amritsar in the Northern region of Punjab, India.  The spice rub I use on the lamb chops is from Amritsar.  It is the same spice rub that I used for the Amritsari Masala Fish with the addition of cinnamon and dried mint.  Cinnamon brings warmth and extra depth of flavor to the meat, and mint is a classic match to lamb.  We don’t use cinnamon for  the fish because it will overpower the delicate fish.

I don’t eat meat because I was raised a vegetarian and am not used to eating it.  Most Indian people are vegetarians.  I personally don’t like the taste of meat.  If I accidentally eat something made with a poultry or meat broth, I get a very upset GI tract.

My mom was a vegetarian, but my dad eats meat.  I learned how to make meat dishes for my dad.  My husband needs meat in his diet or he doesn’t do well physically, so I also make meat dishes for him and my meat eating Texas friends.  I never taste the meat dishes, but somehow I am able to make them.  My guests always compliment me on them.  I feel like the rat in the movie, “Ratatouille”, I can imagine the flavors in my head.

We live in a ranch community in Texas, so we are lucky enough to have access to the best quality meat that is organic, hormone free and grass fed.  We have neighboring ranchers who supply beef and pork.  My husband raises his own chickens, ducks, their eggs and he goes on fishing expeditions to catch fish for me.  We try to stay as close to Mother Nature as possible.

For this recipe my husband brought home Natural Lamb from our local HEB market.

INGREDIENTS:

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  • 1 pound of lamb chops
  • Enough Indian Spice Mix to coat the lamb chops.  If you prepare 1/2 a cup of spice mix you should have plenty.
  • 1 tsp of ground cinnamon
  • 2 tsp of dried mint leaves
  • 1 Tbsp of grape seed oil to coat the lamb chops and 1 Tbsp to coat the non-stick skillet.
  • Sea salt and fresh cracked pepper to taste

PREPPING THE LAMB CHOPS:

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  • Remove the lamb chops from their package and pat them dry
  • Crush the dried mint leaves between the palms of your hands, and add them to the Indian Spice Mix along with the cinnamon.
  • Mix the spices to form the spice rub
  • Sprinkle the spice rub, salt and pepper over the lamb chops
  • Drizzle with grape seed oil
  • Rub the spices and oil into the lamb chops
  • Flip the lamb chops, and season the second side with the spice rub and oil
  • Cover with plastic wrap and place in the refrigerator for at least an hour

The seasoned lamb chops can be kept in the refrigerator for up to a week.  The spices prevent the meat from going bad.  This is a good way to prep protein ahead of meal time.

COOKING THE LAMB CHOPS:

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  • Coat a large non stick skillet with a Tbsp of grape seed oil
  • Turn the flame to medium-high and let the oil get hot.  When the oil is ready it will shimmer.
  • Placed the spiced lamb chops in the pan.  You should hear a sizzle.
  • Leave the lamb alone to let the spicy crust form.  This should take about 3 minutes. When the crust is ready the lamb will release itself, making it easy to flip without sticking.
  • Cook on the second side to get the meat to your desired internal temperature.  Some people like it medium rare, some medium and I know most Indian people like it well done.  Choose what you prefer.
  • Transfer the cooked lamb chops to a platter.  Cover loosely with foil.  Let them rest for 10 minutes before serving.  The resting period allows the juices to stay in the meat when you cut into it, thus keeping it moist.

You can serve these lamb chops with you favorite side dish.  Here I served it with Mustard Green Saag Paneer.

Amritsari Masala Lamb Chops served with Mustard Green Saag Paneer

I hope you enjoy this recipe.  Please give me your feed back in the comments section.

Next Saturday, I will post Amritsari Masala Pork Chops, the pork version of this recipe.  It will be similar but the spices will be tweaked to match the flavor of the pork.

Stay tuned.  I really appreciate your support and interest. 😊 Bye for now. 🖐

 

 

 

Kabocha Launji

Posted in Indian FoodTagged , , , , , , , , 7 Comments

This is a winter pumpkin dish my grandmother used to make.  It was one of my favorites.  She used to use a small deep orange pumpkin, I am using a Japanese pumpkin, called Kabocha squash, because that is what I have on hand.  I also like Kabocha because it has a creamy, sweet flavor.

INGREDIENTS:

Launji Ingredients

  • 1 medium Kabocha squash
  • 3 Tbsp of ghee ( if you want to keep it vegan use grape seed oil instead)
  • salt and pepper to taste

Starting at the 6 O’ Clock position, and then going counter clockwise the spices are as follows:

  • 1 tsp fennel seeds
  • 1 tsp black mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp red chili flakes
  • 1/2 tsp cumin seeds
  • 20 pods of green cardamom
  • 1/2 tsp cayenne powder
  • 1/2 tsp of cinnamon powder

PREP:

Launji Prep

  • Chop the Kobocha into large pieces.  Keep the skin on if the squash you are using has an edible skin.  There are lots of nutrients and fiber in the skin.
  • Using a spice grinder, grind the 20 cardamom pods into a fine powder.  The cardamom powder is shown in the small bowl on the lower right.
  • Toast the cumin seeds.  Let them cool to room temp. and grind into a fine powder.  The toasted cumin powder is shown in the small bowl on the lower left.

COOK:

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  • Coat a large stainless steel skillet with grape seed oil or ghee.  Place on medium heat and get the oil hot.
  • Add fennel seeds, mustard seeds, fenugreek seeds and red chili flakes.  Toast until seeds are slightly brown and you can smell their fragrant aroma.  Watch the seeds closely and stir frequently so the seeds don’t burn.
  • As soon as the seeds are browned, add the Kabocha.  Toss together and cook until the Kabocha is browned on the edges.  This should take about 7 minutes.

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  • Once the Kabocha is browned add, the toasted cumin powder, cayenne powder and 1/2 of the cardamom powder.  Reserve the other 1/2 of the cardamom powder for later in the recipe.Launji Cook 7
  •  Toss together and let the spices toast for about 2 minutes
  • Add the cinnamon powder and the remaining cardamom powder

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  • Toss together and let cook for another 2 minutes.
  • Add 1/2 cup water, salt and pepper to taste.  Toss together.  Cover with the lid.  Turn the flame to low.  Cook until squash is tender.

Traditionally, this dish is served with plain home made yogurt, lentil soup and rotis.  You can buy the yogurt or make your own using My Mom’s Yogurt recipe.  The lentil soup is called dal, I posted my Autumn Dal (split mung beans with kale)  last year.

Today I served it with spicy pan-fried Black Drum that my hubby brought home 2 days ago.Launji with Black Drum

Here is a photo of his catch and how I prepared it.

The Black Drum is the large fish on the far right.  The 4 little fish are trout.  My hubby fileted the fish and I coated the filets with my Indian Spice Mix.

I then pan fried the filets and then de-glazed the pan with our local Texas, Messina Hof Gewurztraminer. I made a pan sauce by adding a pat of butter.  Gewurztraminer pairs well with spicy Indian food.

RECIPE TIP:  Use the wine you are going to drink to make the pan sauce.  This way the dish will match your wine.Launji with Black Drum and Wine

I am so lucky to have a hubby who catches fish for me.  I rarely get a Black Drum catch, so I was so glad to have it.

Hope you like this recipe.  Let me know what you think by leaving a comment.

Green Beans & Shiitake Mushrooms

Posted in Asian RecipeTagged , , , , , 1 Comment

INGREDIENTS:

Green Beans & Shiitake Mushrooms Ingredients

  • 2 large bunches of green beans
  • 2 cups of fresh shiitake mushrooms
  • 1 large bunch of cilantro leaves
  • 1 small red onion
  • 2 inches of fresh ginger
  • 3 cloves of garlic
  • 2 green chilies (serrano or Thai Bird)
  • 1 lime
  • 1 teaspoon yellow mustard seeds
  • 2 tablespoons peanut oil
  • 1/2 teaspoon sesame oil
  • 2 tablespoons fish sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoons Sambal Oelek (Indonesian hot chili paste available in most U. S. markets)
  • 1 tablespoon oyster sauce (this ups the umami flavor)
  • 1 teaspoon of black bean garlic sauce
  • white pepper and sea salt to taste

PREP:

Green Beans & Shiitake Mushrooms Prep

  • Trim the ends of each bean and cut it into thirds.  You will end up with 4 cups of prepped beans.
  • Mince the chilies, ginger and garlic
  • Thinly slice the onion and mushrooms
  • Tear the cilantro leaves from the stems
  • Cut the lime so that we have it ready to squeeze later in the recipe

COOK:

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  • Coat a large stainless steel skillet with 2 tablespoons of peanut oil and 1/2 teaspoon of sesame oil
  • Add the onions, chilies, ginger, garlic, yellow mustard seeds and half the coriander leaves.  Reserve the other half of the coriander leaves for garnish.
  • Turn the flame to medium and sauté till golden brown

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  • Add the shiitake mushrooms
  • Continue sautéing till the mushrooms are brown and caramelized
  • Deglaze the pan with the fish sauce and the soy sauce

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  • Add the green beans along with the Sambal Oelek, the black bean/garlic sauce and the oyster sauce.   Toss everything together
  • Cover with a lid.  Cook for 5 minutes.  The beans will stay green and crunchy.
  • Turn the flame off and leave the lid on till you are ready till serve
  • Just before serving adjust the salt and pepper to taste and toss in the reserved cilantro leaves for a pop of freshness.

Serve on a platter and top off with a fresh squeeze of lime juice.  Here I have served it with Asian Brown Rice Pilaf and Sesame Crusted Black Fin Tuna.

Green Beans & Shiitake Mushrooms Feature

HOPE YOU LIKE IT.  LET ME KNOW YOUR THOUGHTS IN THE COMMENTS.

 

Sesame Crusted Black Fin Tuna

Posted in SeafoodTagged , , , , 5 Comments

I am very lucky to have a husband who catches fish for me.  He is very good at cleaning and fileting the fish.  Once he preps the fish, I cook some right away and the rest I freeze in food saver bags.  Whenever the freezer starts looking empty, he goes fishing again.  On his last fishing trip, he had his first ever catch of Black Fin Tuna.

Black Fin Tuna

He cleaned the fish and carved out four loins.  I used two loins for this recipe and froze the other two.  In retrospect, I should have made Poke from the two I froze.  This fish was so good, that I shouldn’t have frozen it.  Next time I will make Poke and post it.

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INGREDIENTS:  serves four

Sesame Crusted Black Fin Tuna Ingredients

  • four, 6oz to 8oz pieces, of tuna (if you don’t have Black Fin Tuna, then you can substitute Ahi Tuna which is more readily available.)
  • 2 tablespoons of peanut oil to coat the pan and 1 tablespoon to coat the fish
  • 1/2 teaspoon of toasted sesame oil
  • 2 tablespoons of white sesame seeds
  • 2 tablespoons of black sesame seeds
  • lime to squeeze on top
  • I made an Asian Spice Mix by combining the following:
    • 1 tablespoon granulated garlic
    • 1 tablespoon granulated onion
    • 1 teaspoon crushed Szechuan peppercorns
    • 1 teaspoon crushed white peppercorns
    • 1/2 teaspoon pink Himalayan salt

PREPPING THE TUNA:

Sesame Crusted Black Fin Tuna Prep

  • Coat the tuna with 1 tablespoon of peanut oil
  • Sprinkle all sides with an even coating of the Asian Spice Mix
  • Combine the black and white sesame seeds
  • Roll the oiled and spiced fish pieces in the sesame seeds to coat evenly

Sesame Crusted Black Fin Tuna Feature

COOKING THE FISH:

Sesame Crusted Black Fin Tuna Cook

  • Coat a large nonstick skillet with 2 tablespoons of peanut oil and 1/2 a teaspoon of toasted sesame oil
  • Turn the flame to medium-high and get the oil hot.  Not smoking hot, just hot.
  • Add the fish and toast the sesame seeds 30 seconds on the large sides and 15 seconds each on the thinner sides.  The seeds will toast and the fish will remain rare in the center.

Squeeze some lime on top just before serving.  The lime brightens up the flavor.

This can be served with a veggie, a grain or a salad.  I have served it here on a bed of Asian Brown Rice Pilaf and a side of Green Beans and Shiitake Mushrooms.

Green Beans & Shiitake Mushrooms Feature

I will post the Asian Brown Rice Pilaf in the future.  For now please go to my Buckwheat Pilaf recipe.  Use Brown rice instead of buckwheat.  The cooking time will be longer, about 45 minutes on low heat.  Use peanut oil instead of grapeseed oil.  Use yellow mustard seeds instead of the black ones.  Leave out the cumin seeds and peas.  Instead of black pepper use white pepper.  This changes the Indian flavor profile to an Asian flavor profile.

ENJOY AND PLEASE LEAVE YOUR THOUGHTS IN THE COMMENT SECTION.  I love to hear your feedback.