One of the most enriching meals I have had in a long time… completely Paleo. Read more on this dietary lifestyle and my cooking date with http://cavegirleats.com!
I work for the world’s best employer. My boss has been a successful business owner for over thirty years and continues to lead an evolving and growing wine distribution company. I have the utmost respect for him and continue to feel thankful on a daily basis for the opportunity he has given me. Almost three years ago, I walked into the office as a naive twenty three year old who thought she owned the world. Within weeks, I was tossing new ideas on the table on how to grow the business. Still to this day I am in shock and disbelief at his reaction… he listened. No matter how far my cooking accelerates or expansive my wine knowledge becomes, I will never know it all. Charlie has taught me to embrace and pursue new ideas. On that note, I recently opened my ears up to a close friend of mine.
Liz Wolfe, a promoter and practicing agent of the Paleo lifestyle has taught me a great deal on how our bodies react to food. The basis of this mentality is to eat foods in their most natural state; therefore, excluding anything processed. Our bodies can easily break down grass fed beef, vegetables, fruits, eggs, and other bi-products of a farm. These proteins and nutrients immediately transfer to what she refers to as “fuel”. In other words, consuming based on what a cave man would give us the greatest nutritional balance. I have to admit that I have an extreme love affair with pasta and fresh bread; however, I certainly am focusing more on all natural meat products, the importance of an organic lifestyle, and am acknowledging the immediate results of a vitamin rich diet. Read more of Liz’s theory – I promise that you will immediately start thinking more about each bite. http://cavegirleats.com
After conversing with Liz multiple times on the topic, I naturally had an urge to cook a Paleo feast. For weeks my husband has boycotted the idea of a dinner with out bread. By the end of this meal, he could not believe that any of the items on his plate were considered a specific dietary lifestyle. Everything listed below truly does come straight from a farm.
South American Flank Steak – Serves 4
- 2 lb flank steak
- 1 orange
- 2 tbsp coffee grounds
- 1 tsp each: garlic salt, pepper, cumin, oregano, chili powder, smoked paprika, cinnamon
In a coffee grinder, grind up some coffee and then the orange peel. Combine with all of the other spices. Season both sides of the steak and then squeeze orange juice over. Let marinate up to 1 day. Grill over medium high heat to desired wellness. Only flip once and let stand for 5 minutes after cooking to maintain juices in the meat.
Roasted Red Pepper Chutney
- Assortment of 2 red bell peppers and 1 Italian or yellow pepper
- 1/2 yellow onion
- 1/4 cup sherry vinegar
- 2 tbsp ghee or unsalted butter
- salt and pepper
- 2 tbsp honey
- 1-2 tbsp red pepper flakes
Roast the onion and peppers in the oven at 400 degrees. Roast until charred and softened, about 25 minutes. Remove skin and chop finely. In a saute pan, heat to medium and melt ghee or butter. Add the pepper and onion along with salt, pepper, and red pepper flakes. Pour in the sherry. Combine honey into the mixture. Cook for a few more minutes and then take off. Serve at room temperature alongside the steak.
Grilled Sweet Potatoes with Cilantro Oil
- 3 medium sized sweet potatoes
- 1/3 cup Extra Virgin Olive Oil
- 1 cup cilantro
- Garlic salt
Cut each potato in half. Pierce with fork a few times and then microwave to slightly soften the starch. I generally microwave for 3 minutes and then flip. I repeat this two to three times. Cut into 1 inch cubes. Meanwhile. Submerge half the cilantro in olive oil. After a while, strain the cilantro out to obtain a slightly greenish oil. Coat the potato pieces with this oil and salt. Grill or bake(400 degrees) on a baking sheet until crispy edges are achieved. Garnish with remaining cilantro.
- 2 ripe plantains or bananas
- Pure maple syrup
- 4 tbsp ghee or unsalted butter
- 2 tbsp cinnamon
In medium saucepan, coat with butter or ghee and heat to medium high. Toss the fruit in maple syrup and cinnamon. Fry on each side for about 5 minutes. Plantains will take a little longer. Should be soft all the way through with crispy edges.
Chimichurri Sauce – optional for steak
- 1 1/2 cups cilantro
- 2 green onion stalks chopped
- 2 tbsp apple cider vinegar
- juice of 1 lime
- 2 tbsp honey
- 1 tsp salt
Combine all ingredients in a blender of food processor. Serve over steak.
Photos by Liz Wolfe
Wine Pairing: Chilean Syrah or California Red Zinfandel