Nirvana Beef with Expresso-Ancho Chili Sauce and Lime Cilantro “Cauliflower Rice”

Asian Food, beef, grill, low carb, marinade, meat, Paleo, Tomato

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I have been tweaking the perfect sauce for beef for a very long time. I finally learned that simpler is better. Over time, I took out the complicated and unnecessary ingredients of my previous concoctions. My dinner guests AKA, “guinea pigs” to my eclectic recipes, told me I finally got it right. More about that later…First, the beef and it’s marinade:

2 or 3 lbs. organic, grass fed beef, I’m using 2 New York strips and 2 Rib-eyes because that’s what I had in the fridgidare.

1/2 cup sake

3 Tablespoons Ume Plum Vinegar

2 Tablespoons organic Nama Shoyu or organic Tamari, reduced sodium

2 Tablespoons sichuan peppercorns (Chinese coriander seed) ground

4 garlic cloves

Pour over the beef and let marinade for 3 hours or even overnight

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Next: get the expresso-ancho chili sauce ready in a saucepan:

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3 Tablespoons ghee or unsalted butter

2 Tablespoons ancho chili powder

1 cup organic tomato puree

7 oz.  freshly brewed expresso

2 Tablespoons Ume Plum vinegar

3 Tablespoons sake

3 Tablespoons Sichuan peppercorns, ground (optional but delish)

Mix all the sauce ingredients together and simmer for about 15 minutes.How simple is that? Keep warm until the beef is grilled and the cauliflower rice is ready. If the sauce is too thin, add a little tomato paste, too thick, add water. It should look like a red gravy. It will look like this:

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It looks good, right? It tastes scrump. You can keep some in a glass jar in the frigidaire for a few days. It’s great on a lot of food items. Chicken, fish and what-not. Now for the cauliflower rice:

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1 Tablespoon ghee or unsalted butter

1 head of organic cauliflower, rough cut in a food processor until it resembles rice

2 Tablespoons sichuan peppercorns, ground (I used a mortar & pestle)

The zest and juice of 4 limes

2 shallots, diced

2 slices fresh ginger, diced

1/2 cup Romano or Parmesan cheese, grated

1 cup cilantro, chopped

Combine all the ingredients except the cilantro and grated cheese in a pan and sautee with a Tablespoon of ghee for about 7 minutes. Add the cilantro and cheese and continue cooking for another minute. Remove from the heat. It should look like this:

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Yes, nice, toasty and fluffy. And it tastes better than white rice. Now grill the beef and slice it up into the sauce. You can even serve the sauce on the side if you like, I’m just suggesting. Mound some of the cauliflower rice in a plate or bowl. Pour the beef and sauce over the cauliflower rice. Brew some green tea to drink. Reflect on the wonderful day the beautiful universe has given us.

This sauce in this recipe is great as a steak sauce, BBQ sauce, and as a condiment with many other dishes. Keep some extra just for dipping. This sauce is 12 years in the making. A lot of my heart and soul has gone into this. The mixture of expresso and ancho chili is pure food alchemy. It’s a pleasant surprise and totally unexpected. The leftovers of this entire dish are amazing, re-heated. Make enough for lunch the next day, for someone you love.

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A Visit to Corea Kalbi Korean BBQ!

beef, chicken, grill, low carb

I was working in Newport Beach and was on lunch break. I wanted meat. Not sandwiches, not salads. Then I saw it. Corea Kalbi Korean BBQ. I have eaten Korean BBQ before, and I have never been disappointed. There were tables with grills in the center with successful businessmen crowded around the center with tongs pulling beef and chicken from their grills and onto their plates. Many little tiny plates of kimchi and hot pickles surrounded their larger plates. Large bowls of beef rib soup were being poked with chop sticks. The scent of spices and grilling swirled in the air. Visit your local Korean BBQ and enjoy an experience in meat. Tasty tender, beautiful meat. 

New York Strip Steak and Bone Marrow for a Carnivore Treat

beef, grill, low carb, Uncategorized

Today I grilled New York Strip and roasted some bone marrow. I placed some bone marrow in the oven then grilled some New York Strips after coating them with a little olive oil and then coating them with a bit of parsley and salt-free steak seasoning with dried onion and black pepper. I added a bit of Cognac to the steak while marinating. Then put it on my trusty WEBER grill. While that was grilling, I made a Cilantro-lime salsa. I diced some cilantro, shallot, garlic, capers and added white truffle oil, key lime juice and cognac. The marrow bones turned out nicely golden browned and delectable. I made a sauce with 2 tablespoons of the salsa and 3 tablespoons butter and 3 tablespoons cognac. In the end, it is a very satisfying steak dish. The marrow bones are not for everyone. Scoop out the center with a fork full of the salsa for a very carnivorous flavorful treat. Then give the bone that is left to your loyal canine companion. Mine is a special Sheltie, his name is Surf, that really appreciated a special treat. Save the leftover cognac sauce in the fridge for another dish.

Rib-eye Steak Diane

beef, grill, sauce

There’s no better taste on a cool California evening than grilled rib-eye cooking. While they are grilling, make a quick Steak Diane sauce for a moist, tasty change of pace.

2 large Rib-eye Steaks, rubbed with olive oil, then cracked pepper and parsley. Grill outdoors.
For the sauce:
5 Tablespoons unsalted butter
2 tbsp. Worcestershire sauce (1 carb per tablespoon, so be careful)
2 tbsp. lemon juice
1 1/2 tbsp finely chopped or grated onion
2 tbsp. chopped parsley
1/2 cup heavy cream

Heat butter in a skillet or sauce pan. Add Worcestershire sauce to butter in the pan, then add lemon juice and warm through. Add onion and parsley, and heavy cream and cook slowly for 1 1/2 minutes. Spoon sauce over steaks and serve immediately.

 

A visit to the Agora Churrascaria!

beef, chicken, grill, skewers

This eatery in Orange County, California is a dream. Meat, Meat and then they bring you more. Their website is http://www.agorachurrascaria.com/. They give you this little coin that is red on one side and green on the other.

Green side up, serve me, red is stop, I’m full.

Servers parade the food around to your table and shave it right off the skewer, freshly grilled from the hot coals.

Philly Cheese Steak Cassarole

Uncategorized

4 Ribeye Steaks, cut in long pieces

1/2 bell pepper

1/2 white onion

8 mushrooms, optional

2 cups shredded cheese

1 large cassarole dish

Make sure your beef is dry by dabbing with a towel.

It will brown better. Brown the beef in a large skillet.

Add the pepper and onion (mushrooms, if using)

for a few minutes. Move half the beef to the cassarole

dish. Top with half the cheese. Top that with the rest of

the beef, then cheese. Broil until golden. Enjoy.