A few months ago, my girlfriend found and procured a grassfed wagyu sirloin cap or coulotte on sale at the grocery store. Since it was recently independence day and the height of grilling season, I thought it would be the perfect time to bring it out of the deep freeze and grill it up. I must admit, I was also inspired by the all day marathon of BBQ Pitmasters on TV during the 4th, so I had to give it a shot…for America of course.
Rinse coulotte and pat dry. Lightly cover coulotte with a thin layer of olive oil. This will help hold the rub on the meat. Take smoked paprika rub and liberally coat meat on all sides. Cover and place in fridge for 2 hours minimum and up to 24 hours. Remove from fridge and allow to come up to room temperature. Preheat grill on high. Sear coulotte about 2-3 minutes per side. Be aware, when you’re searing the fat cap side, your grill may flame up from the dripping fat. Reduce heat to low and cook coulotte over indirect heat. Make sure your coulotte is fat cap side up for this step so as the fat renders, it melts into the meat for more flavor. Allow coulotte to cook until center reaches 132-140 degrees for medium rare. You can test this with a digital meat thermometer. Remove from grill and tent with aluminum foil. Let meat rest about 10 minutes so the juices can redistribute and meat will finish cooking somewhat (if you slice too early, the juices will run out and the meat will be dry). Slice meat across the grain into medallions and serve with Wasabi Mayo.
*Bonus* I used a smoker box with applewood chips to enhance the flavor of the coulotte. This is definitely an optional step but it makes a big difference.
I’ve always been a fan of mayo. It was one of my favorite condiments for sandwiches, meat, and even dipping veggies in. Now that I’m eating a ketogenic paleo diet for epilepsy, I found that utilizing mayo is a great way to keep my fat content up. It’s also infinitely customizable. Add a couple extra ingredients here or there and you have a great way to spice up your mayo.
- 1/2 cup Olive Oil
- 1/2 cup Avocado Oil
- 2 whole eggs
- 1/2 tsp mustard powder
- 1 T lemon juice
- 1 clove fresh garlic
In a food processor, combine all ingredients except oil. Pulse until thoroughly combined. Add oil slowly (1 T at a time) to egg mixture and process. If you add oil all at once, you will not get emulsified mayo but oily eggs instead.
*Note* If you want to spice up your mayo, a couple ways I like to do it is add 2 chipotle chiles in adobo sauce (make sure your adobo is wheat free as some products contain wheat, I like La Morena brand) to the above recipe. Pulse until smooth.
Another of my favorite way to enjoy this recipe is a wasabi mayo. Just at 1-2 T Wasabi powder (depending on your tastes) to above mayo recipe and whisk in until smooth.
The other day my girlfriend and I were taking a meat inventory of our freezer and found 4 wild caught lobster tails from the unexpected meat stockpile sale a few months ago. I had completely forgotten about them so we pulled them out to cook up. I had heard through a friend of mine that the smoked paprika rub I make is awesome on seafood as well. I had previously used it solely on red meat up until now. Just to be on the safe side, I only used it on about half the tails and let me tell you, it didn’t disappoint. Here’s what I came up with.
- 4 lobster tails cut in half lengthwise
- 1 cup grass fed butter or ghee
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 1/4 cup white wine
- zest of 1 lemon
- smoked paprika rub (optional)
- 1 lemon sliced for garnish
Melt butter in medium saucepan over medium heat. Once butter melts, add rosemary, thyme, and white wine and let mixture infuse. About 10 minutes. Meanwhile, line a baking sheet with aluminum foil and arrange lobster tails so the cut side is facing up. Remove herb butter mixture from stovetop and baste lobster tails. If using smoked paprika rub, sprinkle on top of tails now. Turn oven on to broil. Add lobster tails to oven and broil for 2-3 minutes. Remove and turn tails over. Baste with butter mixture and broil for another 2 minutes to get color on the tails. Remove again and turn tails over. Baste with butter and paprika mixture one final time and broil for 1-2 minutes. Garnish with lemon slices and a sprinkle of lemon zest. Serve with Oven Roasted Brussel Sprouts or Asparagus.
Posted in Ketogenic, Main Dish, Paleo, Recipes
Tagged bacon, broiled lobster tails, butter, dinner, lobster, lobster tails, oven roasted brussel sprouts, Paleo, primal, smoked paprika
My favorite stand. Their veggies are super fresh and picked the day before.
Now that spring is officially here and more veggies are in season, I decided to make a veggie medley or succotash from the goodies I can pick up in my local farmers market in Mar Vista. I have been attending this particular farmers market for almost two years. It’s easily my favorite one in all of L.A. and it’s where I do my primary food shopping (unless of course a grocery store has a huge sale on quality food). So this past Sunday, I picked up a few items and decided to make an all farmers market meal. Every ingredient in this dish with the exception of ghee (there is raw cream sold at the market but I don’t have the time/patience to churn it into butter and then clarify it into ghee) and herbs de provence were procured from my local farmers market.
- 1/4lb oyster mushrooms
- 1 garlic clove finely chopped
- 5-6 green onions chopped
- ghee (you can also use butter, bacon fat, olive oil etc)
- 1 large fennel bulb cored and cut into strips
- 1 bunch radishes cut into quarters
- fresh dill
- fresh thyme
- juice of a lemon
- zest of a lemon
- 4-6 green onions chopped
- 1 large bunch spinach
- 1 lb wild caught raw shrimp peeled and deveined
- herbs de provence
Marinate shrimp in a bowl with herbs de provence for about 20 minutes. In a large saucepan or skillet, heat ghee over medium heat until melted. Add mushrooms, garlic and green onions and cook until browned, about 4 minutes. Add rashishes, fennel, dill, thyme, salt, pepper and lemon juice and mix. Cook an additional 3-5 minutes. Add spinach to saucepan and cook 1 minute then add shrimp and cook until shrimp are pink about 2-3 minutes. Do not over cook shrimp or they will be tough. Serve with fennel fronds and lemon zest as garnish.
So, last year I posted a paleo taco salad recipe for Cinco de Mayo and I thought it would be a good thing to post another Cinco de Mayo related recipe. Ever since the ketogenic pizza creation, I’ve been playing with many different dishes that incorporate the bacon lattice. I finally decided on carnitas tacos using beef bacon I got from US Wellness. Just like the pizza, all you need is one taco and you’re full. The one thing I had a hard time figuring out was: how do I make taco shells out of a bacon lattice? I decided that the easiest way since I don’t have a flat cooktop, was to utilize my new cast iron griddle/grill. And since it’s been so nice outside recently (ideal grilling weather), I placed the griddle right on my grill instead of making it inside.
- 1 4-5 lb boneless pork shoulder (I get mine from US Wellness)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon crumbled dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 or 2 jalapeños finely chopped
- bay leaves
- juice of 1 lime
- 2 oz 100% agave tequila
- 2 cups beef broth
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Add jalapeños and bay leaves to slow cooker and place pork roast on top. Pour beef broth, tequila and lime juice into slow cooker but, be careful not to rinse off the spice mixture. Cover and cook on Low until the pork shreds easily with a fork, about 10-12 hours. When the pork is tender, remove from slow cooker, and shred with two forks.
Beef Bacon Tacos:
- 8-10 slices grass fed uncured beef bacon (US Wellness)
- 1lb carnitas
- 1/4 cup full fat cheese (I like Chipotle Cultured Way brand) grated
- 1/4 cup Pico de Gallo
- 1/4 cup guacamole
Place cast iron griddle on grill surface and preheat. While grill is preheating, weave bacon into a lattice and slice in two equal pieces and set aside. In a frying pan, add carnitas and fry until brown and crispy. Add the two bacon lattices to cast iron griddle and cover with a bacon press (this will prevent the bacon from curling up and keep it flat). Cook on griddle until bacon is crisp on one side. Carefully flip each lattice over and cook other side until browned. Add carnitas and cheese on top of each bacon lattice and fold into tacos. Cook until cheese is melted. About 2 minutes. Remove from grill. Serve with Pico de Gallo, Guacamole and garnish with cilantro. Enjoy.
Posted in Epilepsy, Farmers Market, Ketogenic, Main Dish, Paleo, Recipes, Uncategorized
Tagged bacon, beef, cast iron griddle, cinco de mayo, Ketogenic, Paleo, pork shreds, primal, taco, taco salad recipe