MEAL PLAN Recipe Compilation September 7th, 2016

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1 MEAL PLAN Recipe Compilation September 7th, 2016 Slow Cooker "Carnitas" Ingredients: Yields: 66P, 9C, 0F 5 pounds pork, dark meat (labeled carnitas, cushion, shoulder) trimmed of fat and cut into orange size chunks 10 cloves garlic, smashed 2.5 tablespoons kosher salt 4 oranges, quartered 1 quart water 2 oz. Tamari or coconut aminos 1 tablespoon Mexican oregano 1 tablespoon Cumin 3 bay leaves 1/2 tablespoon annatto (optional) 2 tablespoons chipotle puree or 2 chipotle in adobo Red onion, minced (to garnish) Cilantro, to garnish 1. Combine all ingredients in the crock of your slow cooker. 2. Place slow cooker on a foil lined sheet pan and cook on high for 12 hours. 3. Break pork chunks apart with a spoon and serve immediately with red onion and cilantro, or portion into pint containers and freeze for up to 6 months. 1

2 Paleo Nachos with Chipotle Beef, Yam, and Avocado Yields: 13P, 13C, 20+F 1 ½ Pounds Organic Grass-Fed Beef, or other ground protein 1 ½ Yams, medium diced 1 Yellow Onion, medium diced Olive Oil, as needed Kosher Salt Black Pepper 4 Cloves Garlic, smashed and minced 2 Large Plus 2 Small Chipotle Peppers, adjust quantity to your liking 3 Handfuls Fresh Spinach, or one small clamshell 2 Large Avocadoes, medium diced Plantain Chips Maple Syrup, as needed ½ Bunch Fresh Cilantro, roughly chopped 1. Heat a large sauté pan over high heat until approximately 350 F. 2. Add olive oil, yams and onions, season with salt and pepper and toss to coat. Toss or stir every 2 minutes for 8 minutes or until about 80% cooked. The goal is to achieve a nice caramelization, so maintain high heat and use more oil as necessary. 3. When yams are 80% cooked, pour them onto a sheet pan and set aside. Return the pan to the flame, add olive oil, season the beef with salt and pepper, place the beef in the pan, seasoned side down, then, season the top side with salt and pepper. 4. Off to the side of the beef, pour a little extra olive oil and add the fresh garlic to it. Stir the garlic and cook until it just starts to brown, then fold it into the beef. 5. Add the chipotle peppers, break them up and fold them into the beef. 6. Cook beef/chipotle for 5 minutes or until it is 60% done, then add yams and onions back to pan. 7. Toss beef and yams to distribute evenly, then add spinach and toss/fold a few times until incorporated. 8. Add Avocado and toss gently. 9. Transfer nacho mixture to a large platter, top with plantain chips, drizzle with maple syrup and garnish with fresh cilantro. 10. Voila! Be sure to share with your friends and don t be afraid to eat this with a fork or spoon. If eat with your fingers, as they do in Morocco, then please, no double dipping. We learned this lesson from George Costanza 2

3 Greek Freak Chicken, Beef & Shrimp Skewers Yields: 124P, 12 C For the Skewers: 4 Pounds Beef Sirlioin, cut into 1 ½ Cubes 4 Pounds Boneless, Skinless Chicken Breasts, cut into 1 ½ cubes/strips 2 Pounds Wild Gulf Shrimp, peeled and deveined, 16/20 size 8 Bell Peppers, a mix of red, orange, green and yellow, cut in 1 ½ squares, 4 Red Onions, peeled and quartered Approximately 25 Bamboo Skewers, soaked in water for a minimum of 1 hour For the Marinade: 1 Cup Olive Oil 1 ½ Cups Red Wine Vinegar 7 Cloves Garlic, chopped 1 Red Onion, small dice 1 Cup Fresh Mint, chopped (1 mini clamshell worth or 1 oz. weight) 2 Tablespoons Dried Oregano 2 Tablespoons Ground Turmeric 2 Tablespoons Chili Powder 1 Tablespoon Ground Cumin 1 Tablespoon Ground Black Pepper Kosher Salt, to taste 1. Combine all marinade ingredients in a bowl and whisk together to incorporate. 2. Place Beef, Chicken and Shrimp in separate bowls and distribute marinade over them. Use your hands or a spoon to incorporate meat and marinade well, being sure to wash your hands between meats. 3. Set aside and allow to marinate for 30 minutes or for up to 24 hours. 4. For the Shrimp skewers, I use Shrimp only and fit 5-7 Shrimp on each skewer. 5. For the Beef and Chicken skewers, I start and end with meat and in the center, Ido whatever meat/vegetable combination feels right. 6. Be sure to keep Beef, Chicken and Shrimp skewers separate to avoid cross-contamination. 7. Once skewers are prepared, heat your grill to 450 F over medium-high heat and begin grilling. Then, cook and taste test a piece of the meat to determine how much salt you will apply as you grill. 8. Salt all skewers, if needed, as they go on the grill, placing them salted side down. 9. The Shrimp skewers only take 5-8 minutes, depending on Shrimp size and grill heat. Cook them until their just opaque, then remove from heat. 10. The Beef skewers take minutes depending on how you like them. 10 minutes will deliver a medium-rare where 15 will be closer to medium-well. Rotate them often and achieve a crisp, slightly charred outer for best flavor 11. The Chicken skewers must be cooked to 165 F internal temperature, this will take minutes. Use a thermometer to ensure their doneness. 12. Plate these babies up and serve them right away. Refrigerate them for up to 7 days, or freeze them for up to 6 months. 3

4 It s Not Gourmet, Bro! Tomatillo Pork Green Chile Yields: 30P, 12.5C, 10F 3 pound pork shoulder roast (I used 5280 Pork) 2 tablespoons (27 grams) Super Radical Rib Rub 1 ½ (376 grams) yellow onion, julienned 1 ½ pounds (494 grams) tomatillos, husked, rinsed and halved 1 can (722 grams) green chiles, strained and rinsed 2 teaspoons kosher salt 1 teaspoon olive oil (optional, to prepare as shown) 2 eggs (optional, to prepare as shown) ½ avocado, sliced (optional, to prepare as shown) 1. Pat the pork shoulder dry with a paper towel and season on all sides with Super Radical Rib Rub. Then, place in slow cooker. 2. Top pork shoulder with onions, tomatillos and green chiles. 3. Cook on high for 7 hours, stirring and adding kosher salt half way through. 4. When done, heat a Camp Chef cast iron skillet over medium high heat, beat your eggs, add olive oil to the skillet, then cook the eggs while seasoning with salt and pepper. 5. Use a ladle to spoons some pork and juice into a bowl, serve eggs on the side and top with ½ sliced avocado. This makes for an epic breakfast! 6. Share with your friends and rejoice because you are Lime Seared Skirt Steak with Avocado Pico Yields: 10P, 4C, 16F 12 oz. skirt steak Kosher salt, to taste Olive oil spray, as needed 2 limes, rolled and halved 2 large tomatoes, fleshed out and small diced ¼ bunch fresh cilantro, chiffonade ¼ red onion, small diced 2 cloves garlic, smashed into a paste ½ jalapeño, minced with seeds and membranes included for extra spice 2 avocadoes, small diced Juice of 3 limes Kosher salt and freshly ground black pepper, to taste 4

5 7. Heat a grill or grill pan over high heat. 8. Season one side of skirt steak with Kosher salt and spray with olive oil spray. 9. Place seasoned side down on the grill pan and cook for 1 minute, then squeeze one half of lime juice on upper side of steak and cook for one minute longer. 10. Rotate steak 90 to achieve a nice, diamond shaped grill mark. Squeeze another half of lime over top side, then season with salt and cook for 1 minute longer. 11. Turn steak and admire your awesome grill marks (as seen below). Repeat above process with remaining lime halves while rotating steak once more. Then, remove steak to from grill pan and allow to rest. 12. Prepare avocado pico by combining all remaining ingredients in a mixing bowl. Mix well and season with Kosher salt and pepper to your liking. 13. Once steak has rested for five minutes, slice across the grain on a bias as shown in the video. 14. Fan steak out on a serving plate and top with avocado pico. Sweet Chorizo Hash with Eggs and Guac Yield: 1 5 block breakfast 1 5-inch sweet potato, peeled and small diced 5 oz. chorizo 2 cups onions, small diced 2 eggs Kosher salt, to taste Freshly ground black pepper, to taste 2 sprigs fresh cilantro, to garnish 2 scallion, to garnish 5 tablespoons 60 second guac (see recipe below) 1. Add chorizo to a preheated cast iron skillet or sauté pan for 3 minutes (med-high heat). 2. Add sweet potatoes and onions and stir to thoroughly combine. Season with salt and pepper and add a lid to the pan. Cook for 2-3 minutes. The lid will trap moisture and steam the potatoes. 3. Remove the lid and stir mixture. Leave the lid off at this point in order to dry up excess moisture. Season with kosher salt and continue cooking until sweet potatoes have a crisp crust and are tender in the center. Reduce heat to keep warm while you cook your eggs. 4. In a separate pan, cook two eggs under medium as seen in the video. The goal is to achieve a crisp under crust with caramelization at the edges and yolk cooked half-way through from the underside. 5. When eggs are done, transfer hash to a plate, top with eggs, guac, scallion, cilantro and your favorite hot sauce (mine is Salsa Yucateco). Enjoy! 6. You can also make this meal ahead using scrambled eggs. It freezes and reheats well. Whatever you choose to do, smile because you are 5

6 60 Second Guac 4 Medium-Sized Avocadoes, halved, skin and stem attachment removed ½ Yellow Onion (approximately ¾ cup), small dice ½ Bunch Cilantro, rough chopped/chiffonade 1 Lime, juiced 1 Garlic Clove, minced or smashed into a paste 1 Jalapeno, small dice Kosher Salt, to taste 1. Combine all ingredients in a large bowl or mortar and pestle and smash them to oblivion. 2. Season with Kosher Salt to your liking. 3. Enjoy! The goal with guacamole is to achieve a sour meets hot meets salty all carried by the amazing mouth feel of the sweet avocado. This recipe is a very basic approach to guacamole. You can be as creative as you d like and add anything from tomatoes to lettuce to mangoes. Get on with your bad self!! 6