I just really like the name of this fall squash. With leftover bacon grease from my escarole soup, I sautéed the pattypan squash with red onion, garlic and a dash of sweet smoked paprika powder. I then added thinly-sliced bottom round steak, sautéed for a few more minutes, and finished it off with a bit of red wine cream sauce.
I could start with a little “gym” rant this morning…but instead let me focus my attention on giving you a simple recipe and hopefully some straight forward instructions to make this dish. 1 pound of shrimp 3 small slices of smoked salmon, ripped/cut into small pieces 2 cloves of garlic, chopped 1 tablespoon onion, chopped handful
It’s SO nice to have the farmers market back in my life. Not just for all the great food, but for my wallet too. Yesterday morning I spent $85 for a week’s worth of food, (including two pounds of fresh shrimp) $35 of which was for grass fed beef, the bones and bacon from Whole Foods.
Here’s a simple marinade to try; Chicken thighs (skinless and about a pound), 1/4 cup white wine, 2 tblspoons evoo, 4 large crushed garlic cloves, 1 teaspoon smoked paprika (sweet or hot), 1 tbspoon tomato paste , fresh ground pepper and sea salt to taste. I like to grill these on a nice wood charcoal fire. (marinate the chicken
I’m calling these primal because they have a bit of good parmesan cheese added to the recipe. So they are not strict paleo. For everyone that misses “sliders” (sliders are basically mini hamburgers) in their diet, or still cries over not going to White Castle anymore, here’s something for you to try and I promise
Per my previous post, I told you I was going to share some thoughts/ideas that came to me when I was in Amsterdam (Holland). Overweight people are practically non-existent. Besides from being one of the most densely populated countries in the world, the Dutch hold the record as the tallest nation in the world at the
I don’t cook much with extra virgin olive oil. Heat doesn’t get along so well with it’s make up. But I do love it’s flavor. When I do use the evoo for cooking, I just “slow cook” on very low heat. Tomorrow I will show you how I use evoo with some small potatoes. In a
A few weeks ago I made a big batch of bone broth. My preferred way is to use the crockpot. I let this batch simmer for 48 hours. After putting it in the fridge and letting it cool, I skimmed the fat (saved for later use) and made a bunch of individual portions and stuck
When you have the right ingredients, you can really make yourself “restaurant” food at home. I made some more sashimi for lunch today. A quick visit to the Asian market to pick up a few supplies and I was ready. Since I’m mentioning the Asian market, go find yours where you live, you will enjoy
I don’t live in a big city as you know, so my sushi restaurants locally are not the greatest. Don’t get me wrong, they’re ok but just not fantastic. Sadly, they are all pretty expensive. So every now and then I treat myself to an order from Catalina Offshore Products. (no compensation) They are located in San