Free The Animal

Real quick, without a lot of ’splainin. Friday night Ribeye steak. Cooked in the pan by first trimming some of the fat and melting it, adding some butter, and then some lard. Once done to a perfect medium rare, as you can see, set the steaks aside to settle while you add some red wine to the pan along with some fresh or sour cream to thicken. Then add the juice that has escaped from the steaks in the interim. I had a bit of chopped onion, minced garlic, and lots of freshly ground pepper. Much like a pepper steak sauce. So yummy. I forgot to get a picture of the finished dish (just as I was late on the one above), but here is a tomato, basil & garlic purée that is a great addition to a dish of chicken mushroom fettuccine, which is what I made for guests and was devoured. (Yes, I’ll do non “Paleo” for guests, from time to time.) I took two small tomatoes, cleaned out the seeds so they are just skin & flesh, dice ‘em and rapidly sauté in a little olive oil, crushed garlic, and basil fresh or dried. That was for…

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Here was a dinner I prepared a couple of nights ago. It’s the pork loin you can get from Trader Joe’s and I recommend it. Cook it just like it says on the wrapper: 35-40 minutes in a 350 degree oven. I do a little extra. First, I roll it in a little olive oil on a plate. Next, I roll it in crushed garlic and the oil helps make that stick. Into the pan, a bit of salt & pepper, then I take sweet butter and put about 5-6 pats right on the top, then I cover that all with onion sliced very thin, which holds the butter in place. After it was done I deglazed the pan over the stove with just a bit of white whine, and then I added about a tablespoon of heavy cream and a heaping tablespoon of coconut milk. The sauce is nearly pure fat and tastes lovely. No, it doesn’t taste like coconut; any more than a Thai curry does. The asparagus is also TJ’s, frozen. Just a bit of olive oil in a nice saucepan, uncovered on medium heat for a few minutes, tossing and seasoning as necessary.

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Yesterday’s frittata was so good that I made another this morning. This is a bigger one. Six jumbo eggs. I also “skinned it” by heating up the pan on high prior to adding the eggs and placing it in the oven. This creates a “crust,” of sorts, so that the cold leftovers are nearly indistinguishable from pizza. Try it. There’s a small amount of finely chopped, fresh onion added to the egg mixture. On top of the mixture went a few dollops of cream cheese I had, then slices of cheddar, four strips of bacon, fried, and then a lot of onion slices paper thin (I love onion of all sorts — onion and bacon makes everything better). On the side is some fried potatoes, done in the bacon grease (just a bit), with onion (getting the theme? — some day soon I’ll reveal my original “toasted onion omelet” recipe) and sweet peppers. Because of the strong bacon flavor in everything, and that I do fried potatoes in a large variety of ways, I slightly burnt these on purpose to really bring out the onion and pepper.. Just a word about last night. We went up to San Francisco where…

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