You know how you should let meat rest before you go all caveman (or in my case, cave woman) on it? That is by far one of the hardest things I did today – wait for that big, beautiful, perfectly rare porterhouse. My wonderful husband pan seared that beast in some grass fed tallow. We’re big fans of tallow and other healthy animal fats!
I do, as we’re certain you’ve ascertained, like my steak rare. I also prefers it very lightly seasoned with only the basics – salt and pepper. According to me, “If it’s a good hunk of meat it wont need much!”
“What about the green stuff?” Shaved brussel sprouts sauteed in bacon grease and seasoned with (you guessed it) salt and pepper. In our kitchen the KISS method is the rule, not the exception. The simpler the better!
We hear all the time that cooking is difficult or that it takes too much time. It’s good to be reminded that simplicity can yield really tasty as well as visually appealing dishes.
We present for you a simple pan seared pork chop. Salt, pepper, and bacon fat saved from previous batches of bacon.
Alongside the chop are some roasted veggies. Salt, pepper, garlic powder, and generous amounts of olive oil. If you’re short on time like we usually are, you can pre-steam the veggies by microwaving them covered until they’re steamy but not cooked. Then toss them with the seasoning and olive oil, transfer to an aluminum foil lined pan, and roast at a high temperature (450F-ish) until done to your liking.
Those pretty purple onions are just pickled red onions. We’ll talk about those another time – but suffice it to say that they’re simple to prepare ahead of time and are a nice condiment and aestheticly pleasing garnish.
What can we say? Bacon is magic!
Coach Loli and Mr. Coach keep cooked bacon in the fridge for quick, easy, and magical meals. For this one just heat up the bacon in a little (okay a lot) of bacon grease and toss in the cabbage but don’t cook it, just heat it up to avoid developing sugars. You could also do this with spinach or kale if you were so inclined.
The juxtaposition of the ho-hummery of cabbage and super-yumminess of bacon make this a treat full of healthy, natural fat, a modest amount of protein, and prebiotic fiber.
And, by the way, this means you should SAVE YOUR BACON FAT!
Shrimp is a favorite of Coach Loli and Mr. Coach They are also fans of pasta all’olio.
Since they are keto eaters the pasta had to be swapped for those weird and wonderful Konjac noodles. Coach Loli doesn’t eat dairy so she swapped out butter for ghee. The noodle swap kept the dish VERY low carb and keto friendly while the ghee added a simple and delicious flavor and, of course, healthy fat. It also kept it dairy free. If you’re a dairy eater, butter will do just dandy. The lemon juice and red pepper flakes the Coach added deepened the flavors of the garlic and shrimp.
What traditional dishes have you re-invented?