Well, this is just delicious. Also, oxtail usually takes hours to cook to perfection, and now, thanks to my amazing Instant Pot, I have achieved melt-in-your-mouth fall-off-the-bone oxtail in slightly over an hour. What?? Yes.
Here’s what to do:
- 2 lbs oxtail
- 1 yellow onion, cut into chunks
- 2 carrots, cut into dimes
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 2 cloves garlic, minced
- 1″ chunk of ginger, minced
- 3 tablespoons honey
- 2 tablespoons gochujang (Korean chili sauce)
- scallions for serving
- Brown oxtail in a skillet. You can use the Instant Pot but there’s too much oxtail and you want it done right, so just suck it up and use the skillet.
- Transfer to Instant Pot
- Mix remaining ingredients in a mixing bowl (not scallions) and pour over the oxtail.
- Set on manual for 1 hour, or press the Meat setting and then adjust it up to an hour.
- Use the 10 minute quick release method. Serve over brown rice and sprinkle with scallions.
I’m really enjoying my Instant Pot. It seems it makes everything really easy. Also, summer is approaching, and it will provide me an option to cook real meals without using my stove, so, yay!!
For this meal I experimented with a regular recipe that I got from the NY Times Cooking Section, West Indian Lamb Curry. I basically followed the recipe up through step 3. Then, I browned the meat with seasonings directly in the Instant Pot, left them in there, covered it with water, added potatoes, peppers and carrots, and set the Instant Pot for manual setting for 15 minutes. And then I left and let the pot work it’s magic. I spooned the chunks out and simmered the sauce in a sauce pan on the stove until it reduced down. Delicious!!!
This is super simple, and super delicious. In fact, I loved this and will make it over and over again. I mostly took the recipe directly from the NY Times, you can find the original there, but I Whole 30’d that sh*t UP and twerked a couple other things and now it’s here.
- 1 ½ pounds sweet potatoes (2 medium potatoes)
- 2 teaspoons chopped thyme leaves, plus a small bunch of thyme sprigs
- ¼ cup whole-grain mustard
- 4 garlic cloves
- 1 tablespoon ghee
- 2 teaspoons Dijon mustard
- 3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
- 2 ¼ teaspoons kosher salt
- 1 teaspoon black pepper
- ⅔ cup coarse almond flour
- 2 tablespoons extra-virgin olive oil
- 1 pound broccolini
- Pinch red pepper flakes
- 1/3 cup coconut yogurt
- coconut oil, for drizzling
- Prepare the sweet potatoes: Heat oven to 425 degrees. Cut the potatoes into 1-inch-thick slices. Reassemble the slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin or directly on oven rack (seam side up). Bake until very tender, 60 to 75 minutes.
- Meanwhile, make the mustard ghee for the chicken: In a small bowl, combine the whole-grain mustard and chopped thyme leaves. Mince 2 garlic cloves and stir into the bowl. Take out 1 tablespoon of the mixture; reserve. Add ghee and Dijon to remaining mixture in bowl and stir to combine.
- Prepare the chicken: Season chicken with 2 teaspoons salt and 1 teaspoon black pepper. Rub mustard ghee all over chicken. Place almond flour in a wide, shallow bowl. Coat the chicken evenly with almond flour. Transfer to a baking sheet and drizzle with coconut oil.
- Once the sweet potatoes have baked for a half-hour, add the pan with chicken to the oven and bake until chicken is golden and no longer pink, 35 to 40 minutes. At the same time, undo the tin foil on the sweet potatoes and lay them out evenly so they can roast up a little.
- As the chicken cooks, prepare the broccolini: Toss with olive oil, remaining 1/4 teaspoon salt and the red pepper flakes. Smash remaining 2 garlic cloves and toss into broccolini. Spread on another sheet pan. Add to the oven with potatoes and chicken for the last 10 minutes of cooking time. (The chicken, sweet potatoes and broccoli rabe should all come out of the oven at more or less the same time.)
- To serve, combine the reserved 1 tablespoon of mustard mixture with coconut yogurt in a small bowl. Serve chicken with broccolini and sweet potatoes on the side, dolloping the potatoes with the yogurt-mustard sauce.
** If you can’t find coconut yogurt ** Don’t worry, this will still be delicious without the sauce.
This is so easy, and also, so delicious!!! Also, I’ll give a basic recipe for the cauliflower grits but think of it more as a cauliflower puree, and therefore you can change up herbs, etc., and eat with anything.
- 1 lb wild shrimp, unpeeled
- 1 head cauliflower
- 1 cup chicken broth
- 4 slices bacon, chopped into slivers
- 3 tbls. ghee
- pinch of red pepper flakes
- salt and pepper to taste
- 1 tablespoon fresh rosemary
- Heat broth in a large covered pot until it boils.
- While it’s heating, chop cauliflower into small pieces. Don’t worry about appearance.
- Add cauliflower pieces to pot and re-cover. Turn heat to low and simmer for about 20 minutes, until the cauliflower is very tender.
- Add bacon to a skillet and fry until cooked to your liking. Transfer to paper towels. Do not discard bacon fat from skillet.
- Transfer cauliflower and broth to a food processor. Add 2 tbls. ghee, rosemary, salt and pepper and blend until smooth.
- Meanwhile, de-shell shrimp (and set shells aside to make stock.)
- Add a tablespoon of ghee to the bacon skillet and heat along with excess bacon fat.
- Once heated, add shrimp to skillet, sprinkle with red pepper flakes, and cook until done, about 2 – 3 minutes a side.
- Portion the cauliflower mash into bowls and top with bacon and shrimp. Eat immediately.
So. These are obviously not on Whole30, but I feel pretty confident you could make them with ghee and almond flour and get an equally delicious result. I would maybe try to make it while the ghee was in a more solid state, maybe stick it in the fridge for an hour beforehand if it’s warm and more liquid-y. Anyway, you pretty much can’t go wrong if you have good mussels and herbs.
This recipe comes from the NY Times. Git the original here.
- ½ cup oregano leaves (this is just what I had fresh in my fridge, I think you could use many different types of herbs and have a whole other magical experience: the original recipe calls for parsley)
- 2 large garlic cloves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 tablespoons unsalted butter, softened
- ¼ cup plus 1 1/2 tablespoons Pernod or pastis (optional. I left this out)
- 2 pounds mussels, scrubbed
- ⅓ cup bread crumbs
- In a food processor, pulse together oregano, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod, if using, until mixture is combined. Scrape into a bowl.
- In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis, if using and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
- Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray to the oven and broil until bread crumbs are golden, 1 to 2 minutes.
So, I have been missing for an instant while I…bought an apartment and moved!!! Yay! Anyhow, that’s been my main project for the last few weeks. Here’s an image of our first meal in our new home:
Not too shabby for being not completely moved in and no grocery store trip since moving in. On the menu: crispy pork belly and purple brussels with an apple pork condiment and apple butter. YUM!
Anyhow, moving has brought it’s own set of eating challenges, even though I waited until the last minute to pack my kitchen and it’s almost completely unpacked already! And, we’re away this weekend, plans we made long before we knew we were moving. So, once we get back the plan is to go back on Whole30 for a month. You can expect some more of those recipes and, of course, words of wisdom.
And then…at least as of right now, I’m planning for my next project to be the Pok Pok Cookbook. So, keep posted, it should be an interesting project and it will definitely be a delicious one.
This is maybe my favorite stir fry I’ve ever had. It has Taiwanese roots…but apparently there are many different opinions about what makes this dish authentic. In any case, I really don’t think you can go wrong no matter what — good eats is good eats. Here’s my version.
- 3 tablespoons sesame oil
- 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
- 12 cloves of garlic (or more to taste), peeled
- 4 whole scallions, trimmed and cut into 1-inch pieces
- a bunch of shishito peppers
- 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
- 1 tablespoon unrefined or light brown sugar
- ½ cup rice wine
- ¼ cup light soy sauce
- 2 cups purple basil or thai basil
- Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
- Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
- Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
- Turn off the heat, add the basil and stir to combine.
This is so simple and delicious. You could probably throw whatever you have in house in here and it would be great. Definitely don’t leave out the chard, though, cause the chard ribs add a lot to it and are amazing. It’s basically all prep…once everything is chopped this takes about 5 minutes.
- 1 generous bunch of chard (1 to 1 1/4 pounds), stemmed, washed and chopped. (Keep the stems, also chopped, for the stir fry)
- 2 to 3 tsp. minced garlic (to taste)
- 2 tbls. minced fresh ginger (to taste)
- 2 eggs
- Salt to taste
- 2 tsps plus 2 tbls. sesame oil
- 1 medium carrot, cut in 2-inch julienne
- 1 habanero pepper, seeded and minced
- 1 green pepper, minced
- 1 bunch scallions, sliced, dark green parts separated
- 4 cups cooked brown rice, either chilled or at room temperature
- 1 to 2 tablespoons soy sauce (to taste)
- ¼ teaspoon ground pepper
- ½ cup chopped cilantro
- coarse sea salt, to taste
- Combine garlic, ginger and habanero in a small bowl. Beat eggs in a bowl and season with a pinch of salt. Prepare the other ingredients and place in separate bowls.
- Heat a wok or a 12-inch skillet over high heat. Swirl in 2 teaspoons of oil. Add eggs, swirling the wok or pan so that the eggs form a thin pancake. Cook 30 – 60 seconds, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips.
- Swirl in remaining oil and add garlic, ginger and habanero. Stir-fry no more than 10 seconds and add chard stems, carrots and green pepper. Stir-fry for 2 minutes, until crisp-tender, and add light part of the scallions and chard leaves. Stir-fry until leaves wilt, 1 to 2 minutes, and add rice. Stir-fry, scooping up the rice with your spatula then pressing it into the hot wok or pan and scooping it up again, for about 2 minutes. Add soy sauce, dark green part of the scallions, eggs and cilantro, stir-fry for about 30 seconds and remove from heat. Sprinkle with coarse sea salt and serve.
One of my favorite things about eating mostly raw is how fine meat tastes when I eat it. 😄
The trick with this was to sous vide the meat in it’s marinade. It basically falls apart in your mouth. If you don’t have a sous vide, don’t despair!! This can also be delicious using more traditional cooking methods. Because, you definitely want to eat this.
- ½ cup fish sauce
- 1 tablespoon packed lime zest
- ⅓ cup fresh lime juice (from about 3 limes)
- 2 tablespoons dark brown sugar
- 2 garlic cloves, grated or minced
- 1 large jalapeño, minced
- 1 beef tenderloin, about 1 1/2 pounds
- 1 small seedless English cucumber, thinly sliced
- 1 large bunch of radishes, thinly sliced
- 1 cup cherry tomatoes
- 4 scallions, thinly sliced
- Set your sous vide to 167 degrees F
- Combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño in a bowl.
- Truss your tenderloin with butcher’s twine in 3 spots – it will make it easier to handle.
- Coat the bottom of a heavy skillet with oil, and heat. Once hot, add the tenderloin and sear the exterior, turning so it sears all over (just a quick exterior sear).
- Pour 1/2 of the marinade over the tenderloin, transfer to an airtight bag, and place in the sous vide for 3 hours. **ALTERNATIVELY ** roast the tenderloin in a pre-heated oven for 10 minutes, then reduce temperature to 425 and cook for another 25 – 30 minutes, or until a meat thermometer reads 130.
- Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
- Remove meat from sous vide and give it a final searing in a skillet.
- Thinly slice and serve with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.