Here's a couple of simple meals over the last few days.
First up, a simple grilled burger and salad. What makes it special is the bone stock reduction. It really turns a burger into a pretty sophisticated meal, considering all the nutrition and flavor in the stock. The salad is simply a vinaigrette using Greek Kalamata EVOOA, French Dijon mustard, and apple cider vinegar. As always, click the images for the full size.
Next up was grilled tri-tip last night, and the same reduction for the sauce, along with the drippings added in (can't get enough of this!). I grilled on the lowest temperature, then crisped it under the broiler for a couple minutes per side. Next to it are yellow onions fried at low temperature (takes a long time) in bacon drippings. The onions really shrink, so plan for about one medium onion per person.
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Please spread the word
Slow-cooked tri tip is on the menu this weekend! It's the only way to go!
K.I.S.S. really applies to meals. It's amazing how easy meals become when the focus is on meats and veggies and embracing fat.
I'm basically eating only 3 types of meals now. A big veggie meaty oiled up salad, curries and fried/grilled meats and veggies.
People always ask if I get sick of eating the same thing, and besides the endless variations of ingredients you can do in those 3 basic templates, my answer is an emphatic NO!
Of course it didn't used to be that way back when I was all loaded up on carbs. They really are so plain and I found they blunted my appreciation of the taste of real foods and spices.
Hi,
Can you give me a little more info on the bone stock reduction and the salad dressing? I'm new to cooking. Looks delicious…
Nick.
http://www.freetheanimal.com/root/2009/05/making-beef-bone-stock.html