Churrasco with Chimichurri Sauce….
Posted in All, Meats on August 15, 2011 by rroach2
Ingredients
For the chimichurri sauce:
- 1/4cup hot water
- 2teaspoons dried oregano
- 2teaspoons kosher salt (see note)
- 1 1/3cups loosely packed flat-leaf parsley leaves
- 2/3cup loosely packed cilantro leaves
- 6medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
- 1/2teaspoon red pepper flakes
- 1/4cup red wine vinegar
- 1/2cup extra-virgin olive oil
For the churrasco:
- Churrasco 8 to 12 oz ( weight can vary however thickness is generally the same due to the cut of meat)
- 2 tbsp of a good extra-virgin olive oil
- 1 tbsp of kosher sea salt
Instructions
For the churrasco:
- If frozen remove from the freezer the night before and place in the refrigerator in a dish
- The following day remove from the fridge and allow the churrasco to come to room temperature
- Drizzle the extra-virgin olive oil over the steak
- Add salt to both sides of the steak and allow to sit for 20 min
- Steak can be cooked on an outside grill or done on a stove top with a cast iron skillet
- Depending on method of cooking used; pre-heat your choice of cooking method to high heat until it appears to be slightly smoking
- Place steak on grill and cook 5 to 7 min on either side or 140 F for medium /160 F for well done.
- Remove steak and place in a dish; cover with foil and allow to rest for 5 min before serving. This allows the juices to redistribute in the steak.
- Enjoy your trip to Argentina!!
For the chimichurri sauce:
- Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.
- Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.
- Add water mixture and vinegar and pulse briefly to combine.
- Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified.
- Cover with plastic wrap and let stand at room temperature at least 1 hour
Pumpkin Soup (Butternut Squash)….
Posted in All, Paleo Approved, Soups on August 13, 2011 by rroach2
Ingredients
- 2 Cups organic low sodium chicken broth (broth from free range chicken if available)
- 2 Cups of cooked pumpkin (1/2 of a butternut squash can be substituted for pumpkin)
- 1/4 small onion peeled
- 1/4 medium apple
- 1/4 tsp nutmeg
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- 1/8 tsp white pepper
- 1/2 tsp salt
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350F
- Cut pumpkin into quarters and scoop seeds out with a spoon
- Place pumpkin skin side up on a baking pan
- Bake for 25 to 30 min or until pumpkin is soft
- Allow to cool slightly then remove skin from pumpkin and discard
- Add pumpkin flesh and all other ingredients except the heavy cream to a blender of food processor
- Blend on high setting or puree for 3 to 4 min or until mixture appears to be smooth
- Add heavy cream and blend or mix for another 25 sec
- Transfer mixture to a 3 quart saucepan and gently heat until slightly simmering.
- Ladle into soup bowls and enjoy!!
Mexican Grill Chicken Salsa Salad….
Posted in Paleo Approved, Salads on August 5, 2011 by rroach2
Recipe to come shortly….
Pan-Grilled Center Cut Pork Chops With Applesauce And Sweet Plantains….
Posted in Meats, Paleo Approved on July 30, 2011 by rroach2 
Ingredients
- 3 lb mixed McIntosh and Gala apples
- 1/4 cup water
- 2 sprigs of thyme
- 1 tablespoons pure honey
- 1 tablespoon cider vinegar
- 1 Turkish or 1/2 California bay leaf
- 1/4 teaspoon ground allspice
- 2 (1) inch Centre cut pork chops
- Avocado oil (Olive oil can be substituted)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Soy sauce
- Salt and pepper
Instructions for the Applesauce.
- Peel, core, and coarsely chop apples.
- Stir together with remaining applesauce ingredients in a 3-quart heavy saucepan.
- Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes.
- Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered
Instructions for the pork chops.
- Pre-heat oven on broil setting.
- Coat pork chops with avocado oil, soy sauce, garlic powder, onion powder salt and pepper. Allow to marinate for 30 min in a bowl.
- Pre-heat 12 inch cast iron skillet on oven on high heat for 5 min.
- Place pork chops at a 45 deg angle on skillet grates and allow to sear for 3 min per side turning to opposite angles to allow for perfect criss cross grill marks on chops.
- Place chops in pre-heated oven oven for 4 min
- Remove from cast iron skillet; place in a plate, tent with tin foil and allow to rest for 5 min to help juices redistribute.
New York Cheesecake….
Posted in All, Desserts on July 22, 2011 by rroach2
Ingredients
Graham Cracker Crust
- 1cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
- 1tablespoon granulated sugar
- 5tablespoons unsalted butter , melted, plus additional 1 tablespoon melted butter for greasing pan
Cheesecake Filling
- 2 1/2pounds cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
- 1/8teaspoon table salt
- 1 1/2cups granulated sugar (10 1/2 ounces)
- 1/3cup sour cream (2 1/2 ounces)
- 2teaspoons lemon juice from 1 lemon
- 2teaspoons vanilla extract
- 2 large egg yolks
- 6 large eggs
Instructions
For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
- For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
- Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
- To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
