MEAL PLAN Recipe Compilation July 13th, 2016

Transcription

1 MEAL PLAN Recipe Compilation July 13th, 2016 Beef Brisket with Raisin Sauce Yields: 42P, 42C, 27/13.5F 4-5 pound beef brisket 2 cups raisins 1 large yellow onion, julienned 1 cup garlic cloves 1 cup apple cider vinegar 1/2 cup worcestershire 1/2 cup water 3 tablespoons Super Radical Rib Rub Pinch of kosher salt Olive oil, as needed (approximately 2-3 tablespoons) Fresh cilantro sprigs, to garnish 1

2 (Beef Brisket) 1. Heat a large saute pan over high heat, pat the top side of your brisket dry with a paper towel, season it with Super Radical Rib Rub, add olive oil to the pan, and place brisket, seasoned side down, in the oil. Lift the brisket from the pan, tilt the oil to the center, and place it back down into the oil. Sear for seconds, while seasoning the top side. Drizzle the top seasoning with olive oil, then flip the brisket. 2. While meat is cooking, add half of the raisins, half of the onions, a pinch of kosher salt, and all of the garlic, vinegar, worcestershire, and water to the crock of your slow cooker. 3. Place the seared brisket into the crock and top with the remaining onions, raisins and a pinch of kosher salt. 4. Cover the crock with the lid and cook on high for 7 hours or low for hours. 5. Remove brisket and set aside on a cutting board. 6. Transfer raisin/liquid mixture into your Vitamix and blitz until smooth. 7. Slice brisket across the grain and portion out into individual containers or serve immediately. 8. Garnish with cilantro and call your friends for dinner. Barbecued Pork & Peach Skewers Yields: 34P, 13C 2 pork tenderloins, (approx. 2.5lbs in total weight), trimmed of silver skin, cut into 20 largish pieces 5 peaches, pitted and quartered ½ cup Tamari ¼ cup honey ¼ cup Rice wine vinegar Cilantro, scallions and a drizzle of honey as optional garnishes 1. Combine Tamari, honey and vinegar in a large mixing bowl. 2. Add the pork to the bowl, cover with plastic wrap and allow to marinate in the refrigerator for a minimum of 4 hours (overnight is preferred). 3. Preheat your grill and get it hot! 4. Assemble your skewers using 5 pieces of pork and 4 peach quarters. 5. Place your skewers on the grill and turn them every 1-2 minutes so that they obtain nice grill marks. For more flavor, prepare a small batch of marinade and brush it on the skewers throughout the grilling process. 6. Cook to a medium temperature of degrees F, then remove them and allow to rest for 5-10 minutes before enjoying. 7. Garnish with scallions, chopped cilantro and a drizzle of honey. 2

3 Blackened Pepper Shrimp with Shrooms Yields: 16P, 2C, 9+F 1 2" knob of ginger, peeled and minced 6 garlic cloves, diced small 2 lbs wild shrimp, peeled and deveined 1 jalapeño, bias cut 1 cup of mushrooms, sliced 1 green bell pepper, diced to the size of mushroom slices 1 red bell pepper, diced to the size of mushroom slices 1/4 cup cilantro, roughly chopped Water Kosher salt, to taste Coarse black pepper, to taste Olive oil 1. Heat a large non-stick skillet, add olive oil and ginger until soft. 2. Add garlic and heat pan so that it is hot enough to sear the shrimp. 3. Add more olive oil to the pan, add salted shrimp season side down to the hot pan. 4. Add black pepper and jalapeño. 5. Once shrimp are pink and opaque transfer to another dish while you cook the remaining ingredients. 6. Add more olive oil to pan, add both peppers, mushrooms, water, salt. and black pepper. The vegetables need to have a nice shine on them. 7. Add shrimp back into the pan with the vegetables, toss together. 8. Finish off with adding the cilantro into the pan and toss together. 9. Transfer to a serving dish and eat immediately. 3

4 Albondigas Mexican Meatball Soup Yields: 22 Protein, 23 Carb, and 18+Fat For the meatballs: 1 pound grass fed beef (454g) 1 pound Italian sausage (454g) 1 egg 1 teaspoon granulated garlic 2 teaspoons kosher salt 1 small bunch fresh cilantro, chiffonade Olive oil, as necessary for cooking meatballs For the soup: 2 quarts chicken stock 2 Tablespoons Olive Oil 24oz. (665g) butternut squash, precooked and mashed 1 large onion (255g), large dice 4 large carrots (375g), large dice 3 stalks celery (300g), large dice 1 zucchini (225g), large dice 1 yellow squash (225g), large dice 4 small turnips (300g), large dice 2 cups shredded (250g) cabbage 1 Tablespoons Honey (40g) 2.5 Tablespoons kosher salt ½ Teaspoon black pepper 4 bay leaves 1. Combine first six ingredients in a large bowl and mix well until uniform. 2. Heat a cast iron skillet over medium high heat, add enough olive oil to coat the bottom of the pan. Then, roll out meat mixture into balls about the size of a ping pong ball. 3. Place the meatballs in the pan and brown on all sides. 4. Once balls are browned, add them to the crock of your slow cooker. Add remaining ingredients and cook on high for 6 hours or low for hours. 5. When soup is complete, remove the bay leaves and season with kosher salt and pepper to your liking. 6. Serve it up, be sure to share with your friends and smile because you are a Culinary Ninja! 4

5 Chicken Paillard with Cucumber Salad Yields: 12P, 3C, 90F 2 boneless, skinless chicken breasts, slice horizontally 4 large cucumbers, peeled and sliced 2 tablespoons Ga Ga Garlic seasoning 2 tablespoons olive oil 1 drizzle Villa Malodor balsamic vinegar Dressing Ingredients: 1/2 cup Massie Mayo 2 Tablespoons apple cider vinegar 1 Tablespoon flat leaf parsley (plus sprigs for garnish) 1/2 red onion, julienned Kosher salt, to taste Pepper, to taste 1. Heat a 14" sauté pan over high heat and add olive oil. 2. Season chicken with Ga Ga Garlic, add chicken to the pan, seasoned side down and season top side with more Ga Ga Garlic. 3. Flip chicken once it starts to caramelize, add more olive oil as needed. 4. In a large mixing bowl, add Massie Mayo, apple cider vinegar and a pinch of salt and pepper, whisk together. Add the cucumbers, toss with dressing. Add parsley and red onion and stir to coat. 5. Remove chicken from skillet once done they have reached an internal temperature of 165 degrees. Let rest for a few minutes before slicing. 6. Serve chicken on a bed of cucumber salad, then drizzle on Villa Mandori balsamic vinegar. Enjoy! 5

6 Kickin Like Van Damme Bacon Wrapped Chicken Fingers Yields: 12P, 3C, 18F 2 large, boneless, skinless chicken breasts 1 red bell pepper 6 slices of bacon 1 jalapeño kosher salt pepper 3 tablespoons Massie Mayo 1 teaspoon honey 1 teaspoon pureed chipotle 4 sprigs fresh cilantro, chiffonade 7. Cut the red bell pepper and chicken breasts into 6 finger size slices. 8. Season chicken with kosher salt and pepper on both sides and place on red bell peppers. 9. Cut the jalapeño into 18 slices and place 3 slices on each piece of chicken. 10. Wrap each finger with a slice of bacon and perform the double tuck technique, where both ends of the bacon are tucked to ensure the bacon doesn t unravel when cooking. 11. Season fingers with a little more kosher salt and pepper. 12. Place fingers on grill, tucked side down, rotate occasionally and when they reach 165F take them off the grill. 13. While fingers are on the grill you can mix up a sweet chipotle mayo. Mix Massie Mayo, honey, and pureed chipotle in a bowl. 14. Once fingers are cooked, remove from grill, drizzle with sweet chipotle mayo, garnish with cilantro and enjoy! 6

7 Massie Mayo *(if needed) *if not needed change 1 to 0 on grocery list Yields: 2P, 288F - makes about 2 cups 1 egg plus one yolk 1 teaspoon granulated garlic 1 teaspoon Dijon mustard, or ground mustard Juice of ½ lemon 2 cups extra light olive oil (DO NOT USE EXTRA VIRGIN!!!) Kosher salt, to taste (mayo) 1. Add eggs, garlic, Dijon and lemon juice to a food processor, blender, or a mixing bowl. 2. Turn on the food processor or blender and slowly drizzle in olive oil making sure it is emulsified (creamy looking) as you go. If using a mixing bowl, whisk like a mad man/woman and also be sure to maintain emulsion. 3. Once all olive oil has been added, test the mayo for flavor. Add salt as desired. 4. Use a rubber spatula to transfer to a zip loc bag, then, cut a small hole in the corner of the bag and pipe the mayo into a squeeze bottle. 5. Stores in the fridge for 2-3 weeks, but I doubt it will last that long 7