MEAL PLAN 17.13 Recipe Compilation March 29th, 2017 It s Not Gourmet, Bro! - Oxtail Stew Yields: 120P, 22.5C, 140F 6 pounds oxtail 1 cup garlic cloves 20g kosher salt 1 tablespoon black pepper 6 cups turnips, roughly chopped 2 cups parsnips, roughly chopped 4 cups mire poix, roughly chopped (2 cups onions, 1 cup celery, 1 cup carrots) 2 bay leaves 2 cups red wine Italian parsley, for garnish 1. Season oxtail with kosher salt and pepper and place it in the crock of your slow cooker. 2. Add remaining ingredients to crock and stir to distribute evenly. 3. Cover with lid and cook on high for 6-7 hours or low for 10-12 hours. 4. When meat is fork tender, remove crock from slow cooker and season with kosher salt and pepper to your liking. 5. Serve immediately or portion out and add to your Paleo Bank Account. 1
Acorn Squash Molcajete with Shrimp and Scallops Yields: 8P, 18C, 9F 2 Acorn squash, halved and seeded 1 Sausage link, casing removed, broken-up 8 Wild caught shrimp, deveined 8 Scallops, side muscle removed 3 Sprigs fresh cilantro, chiffonade 2 Cloves fresh garlic, smashed and chopped 1 Cup tomato sauce 2 Teaspoons California chili powder 2 Tablespoons water Massie Mayo to garnish Cilantro to garnish 1. Place the squash on a sheet pan, drizzle with olive oil, salt and pepper and roast at 375 for 15-20min, about half way cooked. 2. In a large bowl, mix together the sausage link, shrimp, scallops, tomato sauce, garlic, cilantro, chili powder and water. 3. Remove squash from the oven and fill equally with the mixture and return to the oven for an additional 25 min, or until bubbling and squash is soft. 4. Remove from oven, plate, garnish and Enjoy! It s Not Gourmet, Bro! Pork Chili California Yields: 27P, 27C, 27F 3 pounds pork shoulder, butt, blade, or other fatty, dark cut, cubed 2 onions, halved 4 large garlic cloves, smashed 25 California chiles, stemmed and seeded 1 sweet potato, julienned 2 small onions, julienned 1 Poblano pepper, julienned 1 red bell pepper, julienned 3 tablespoons olive oil, as needed Kosher Salt, to taste Black pepper, to taste Red onion, julienned, to garnish Fresh Cilantro sprigs, to garnish 2
(Pork Chili CA) 1. Lay pork on a paper towel lined sheet pan, dab top of pork with another paper towel to absorb excess moisture. 2. Place an 8-quart stockpot or cast iron pot over medium high heat and add olive oil. 3. Once pan is hot, season pork with kosher salt and place seasoned side into oil, season other side and cook until brown on all sides. 4. Once browned on all sides, place the pork in the crock of your slow cooker. 5. Add halved onions, smashed garlic, and California chiles to the same pot you cooked the pork in. Cover with two quarts of water and bring to a simmer. 6. Simmer for about 10 minutes, the cut the heat, lid the pot and let rest for 20 minutes. 7. Transfer chiles, onion and garlic to a blender and use enough water to blend this into a puree. Season puree with salt. 8. Pour chile puree into the slow cooker with pork and set on low for 10 hours. 9. Once pork is done, we ll prepare a bed of veggies to serve it on top of. 10.Place olive oil in heated pan and add sweet potato, cook for 3-5 minutes and add a small amount of water to help steam them before adding onions, Poblano, and red pepper and season with salt and pepper. 11.Cook until sweet potatoes are just past al dente, then transfer veggies to plate and top with a four block portion of pork and sauce. 12.Garnish with red onion and cilantro and enjoy! Chipotle Braised Short Ribs with Sweet Potatoes Yields: 34P, 25C, 144F 4 pounds Short Ribs Olive Oil Kosher Salt 1 Large Onion, julienned 1 28oz. Can Tomato Sauce 6 Cups Chicken or Beef Stock 1 Cup Salsa Chipotle (recipe below) 4 Sweet Potatoes, 1.5 dice Massie Mayo, as garnish Fresh Cilantro, whole leaves 3
(short ribs) 1. Heat olive oil in a thick bottomed soup pot over high heat. Season ribs with Kosher salt and when oil begins to shimmer, place ribs in pot seasoned side down. 2. Season top side of ribs with Kosher Salt. 3. Sear for 2-3 minutes on all sides, then remove from pan and allow to rest while you sear the remaining ribs. 4. While ribs are searing, prepare the julienned onions and when removing the final ribs are removed from pan, add the onions immediately to deglaze and absorb the fond created from searing. 5. When onions have cooked for one minute, layer ribs back into pot, cover with 3 cups of stock and the tomato sauce. 6. Bring to a simmer, reduce heat to low and cover with a lid. 7. Cook for 90 minutes, and then add sweet potatoes, remaining stock and salsa chipotle. 8. Cook for an additional 45-60 minutes until beef and sweet potatoes are fork tender. 9. Plate up beef and sweet potatoes, drape with braising liquid, and garnish with mayonnaise and cilantro. Enjoy! Salsa Chipotle Yields: 5C 7oz. Can of Chipotle in Adobo 14oz. Crushed Tomatoes 1 Medium Onion, large dice Juice of 2 Limes 1 Handful Fresh Cilantro, rinsed (approximately half of one large bunch) 10oz. Water 1.5 Teaspoons Kosher Salt (to taste) 1. Combine all ingredients in a blender and blend on high until smooth. 2. Tone down heat by adding more lime juice or tomato product. 3. Season with Kosher salt to your liking. 4. Refrigerate for up to two weeks, or freeze for up to six months. 4
Massie Mayo *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 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. Stores in the fridge for 2-3 weeks Paleo Sushi Stacker California Roll Yields: 5P, 2C, 8F 1 English Cucumber, peeled, seeded and small diced 1 Avocado, peeled and pit removed ¼ Yellow Onion, small diced Juice of 1 Lime Kosher Salt, to taste ½ Pound Crab Meat 1 Ounce Ikura, Tobiko, or other fish eggs. ( I used Ikura here, which is Salmon Roe.) Sriracha, to taste Paleo Mayo, to taste Black and White Sesame Seeds, to taste Seaweed Chips (Nori), for garnish 5
(sushi stacker) 1. Mix avocado, onion, lime juice and Kosher salt in a small bowl until it tastes the way you like it. Set aside. 2. Pick through crab meat to ensure there are not chunks of shell. 3. Garnish a dinner plate with Sriracha and Mayo as Nick does in the video. 4. Sprinkle with sesame seeds and place a ring mold in the center of the plate. 5. Fill ring mold half way with cucumber and press firmly with a spoon. 6. Add avocado to the top of cucumber and spread to edges of ring mold, which should be three-quarters full now. 7. Top the avocado with crab meat and spread evenly to edges of mold once again. 8. Top the crab with the caviar (fish eggs) and gently remove the ring mold. 9. Garnish with Nori and Voila! Enjoy and be sure to share with your friends Paleo Plus Corn Tortillas Chicken Tortilla Soup Yields: 20P, 20C, 20F 1 ¾ pounds chicken breast, boneless/skinless (20P) 9 corn tortillas, cut into strips (12C) 4 teaspoons olive oil (12F) Kosher salt and black pepper, to taste 10 cloves fresh garlic, smashed and chopped (1C) 2 cups onions, small dice (2C) 5 cups Roma tomatoes, small dice (5C) 1 handful fresh cilantro, roughly chopped 1 teaspoon cumin 2 chipotle peppers in adobo 32oz chicken stock 1-2 avocadoes, diced (6-12F) Cilantro, to garnish 1. Preheat oven to 375 F and line two sheet pans with foil. 2. On one sheet pan, place the tortilla strips, drizzle them with olive oil and season with salt and pepper. On the other pan, place the chicken breasts and season with salt and pepper. 3. Place sheet pans in the oven and bake chicken to an internal temp of 165 F. Toss the tortilla strips every 5 minutes and cook until crispy. 4. While chicken and tortilla strips are cooking, heat an 8 quart stock pot over medium-high heat. 6
5. Add olive oil, cumin and garlic and cook for one minute, stirring constantly. Then, add onions. 6. Lower the heat, cover the pot and cook, stirring occasionally, until onions are translucent. 7. Add tomatoes, cilantro and chipotle peppers and cook until tomatoes are soft. 8. Add chicken stock and bring to a simmer. 9. Use an immersion blender, or transfer soup to your Vitamix, and puree until smooth. Return soup to pot if using your Vitamix and bring back to a simmer. 10.When chicken is done, dump pan juices into soup pot, dice the chicken and add it to the soup as well. 11.When tortilla strips are crispy, ladle your soup into a bowl and garnish with strips, avocado and cilantro. Poila! 7