garlic – that paleo couple

Shrimp and Scallops in Garlic-Herb Ghee Sauce over Zoodles

October 3, 2012December 21, 2012by Brent Schrader3 Comments

Once upon a time, I was a waitress at an Italian restaurant. I loved it. I loved seeing the tomato mustasched smiles of kids with their parents digging into a plate of spaghetti. I loved the warm appreciative glow in the eyes of two people, so very much in love, enjoying an appetizer of fried calamari. I loved the hustle and bustle of tour-bus crowds scrambling in, scarfing their buffet meals, and reluctantly leaving for their hotel.

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Jalapeño-Lime Skirt Steak with Bell Peppers and Onions

September 15, 2012October 16, 2012by Brent Schrader2 Comments

This recipe was a quick to put together; we marinated the skirt steak, seared it on our cast iron skillet, and then threw it in the oven in our awesome new cookware.

Ingredients

2 Tbsp coconut oil

1/4 tsp sea salt

1/4 tsp black pepper

Juice of 2 limes

3 cloves of garlic, pressed

1 jalapeño, diced

1 skirt steak

1/2 large onion, halved and sliced

1 medium red bell pepper, sliced

1 medium green bell pepper, sliced

Method

Place steak in a large zip lock bag. Add coconut oil, sea salt, black pepper, lime juice, garlic, and jalapeño to the bag for the marinade. Let sit for at least 30 minutes in the marinade. We placed our steak in the refrigerator, which solidified the coconut oil; it might be better to leave it on the counter for this time.

Put the cast iron on the stove and preheat to medium-high heat and sear for 2-3 minutes on each side. First things first you should also set the oven temperature to 350ºF. We let the steak rest for a few minutes while preparing the onion, jalapeño, and bell pepper.

Place the skirt steak into the oven and cook for 30 minutes. We took the skirt steak out when the internal temperature hit 135ºF.

Slice the steak and serve over the vegetables. Enjoy! And while you’re here, don’t forget to check out our give away of Diane Sanfilippo’s Balanced Bites here!

Dill Oregano Dry-Rubbed Rack Of Lamb

September 5, 2012October 16, 2012by Brent SchraderLeave a comment

This Labor Day weekend we decided to get a rack of lamb for a special dinner. We were planning on salmon, but when we went shopping it all was farm-raised and looked a little ragged. I couldn’t remember the last time we did a rack of lamb (have we ever?!), but decided I was up for the challenge. This recipe was so fantastically simple, I hope you all give it a shot sometime soon. Tender, juicy, and flavorful––I will put this back on the menu sooner than later.

Dill Oregano Dry-Rubbed Rack of Lamb

1/8 tsp lemon zest
1/8 tsp sea salt
1/8 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dill
1/2 tsp oregano

Process:

Let rack of lamb rest on counter to come to room temperature.

Combine all ingredients into your mortar and pestle and grind to a medium-fine consistency.

Rub this herb mix onto the entirety of the rack of lamb. Preheat oven to 450ºF while the rub rests on the lamb.

Once the oven is preheated, place lamb in the oven (fat side up) for 8 minutes. The top should be slightly browned at this point. Then, lower the oven temperature to 350ºF and cook for approximately 20 minutes. Keep an eye on the lamb’s internal temperature using a meat thermometer, and adjust the time to suit your preferences: an internal temperature of 120ºF will result in a rare cooking and 140ºF medium. We took the lamb out after 21 minutes with an internal temperature of 130ºF, which was medium rare.

After removing the lamb from the oven, allow the meat to rest on a plate or serving platter for approximately 5 minutes tented with tin foil. Serve with a side or two of veggies. We enjoyed steamed broccoli and cauliflower with it.

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