For The Salmon 4, 3 oz salmon fillets 1 lemon 1 to 2 tsp salt 1 to 2 tsp pepper 3 tbs olive oil (I prefer organic butter) For The Avocado Cream Sauce 1 large avocado (about 2/3 cup) 2 tbs lemon juice 1 tbs chopped shallots 1/3 cup coconut water pinch cayenne pinch chili powder pinch smoked paprika ¼ tsp cumin 2 tsp white wine vinegar 1 tbs olive oil 1 tbs chopped chives
Instructions Place salmon fillets on a plate, squeeze lemon juice over salmon and allow to sit for five to ten minutes. Sprinkle fillets with salt and pepper just prior to cooking. In a good quality heavy sauce pan, heat the olive oil over high heat until hot but not smoking, swirling the olive oil to evenly distribute. Add the salmon and allow to cook until golden brown before carefully flipping, about 4 minutes. Cook on the other side until cooked through. In a food processor add the sauce ingredients and puree until smooth. Add salmon to plates, top with sauce.
Chipotle Stout Braised Beef Tacos with Pico De Gallo
1/4 cup olive oil 1 tsp salt 2 tsp black pepper 2 lb Tri Tip Roast 1 Large Bottle (1 pint, 6 oz) Dark Stout such as Bootleggers Black Phoneix 1/2 cup beef broth 6 cloves of garlic, peeled 1 large white onion, peeled and quartered 2 large Chipotle Chilies in Adobo Sauce, chopped, plus 1 tbs Adobo sauce 12-6 inch tortillas (Keeping with my "low carb" diet, I've previously posted some breakfast burritos that used an egg shell) I've even seen a video where someone used cheese, grilled to resemble a shell.
Pico De Gallo: 1 large jalapeno, stem and seeds removed, chopped 1/2 cup chopped red onion 2 tbs lemon juice 1/2 tsp salt 1/2 cup tomatoes, chopped 1/4 cup cilantro, chopped
Instructions In a large pot or cast iron enamel dutch oven, heat the olive oil over high heat until hot but not smoking. Sprinkle the roast on all side with salt and pepper. Sear the meat on all sides until browned, about 4 minutes per side. Add beer and broth, bring to a simmer, reduce heat to maintain a low simmer. Add the garlic, onions, chilies and adobo sauce. Allow to simmer until fork tender and falling apart, about 2 1/2 to 3 hours. During the cooking process, turn the meat over about every 30 minutes. If the liquid in the pot gets low, and too thick, add additional beer or hot water. Once the meat is done, shred in the pot using two forks. Cover and simmer for about 5 minutes. While that is cooking, make the Pico De Gallo by placing all ingredients in a bowl and stir to combine. Remove meat from pot, serve inside tortillas, covered with Pico De Gallo.
Shrimp pasta with Creamy Chipotle sauce
Yes, pasta dishes are not a part of my daily diet. For those cheat days or if you're not going to give it up entirely, always cook your pasta Al Dente; where it's not fully cooked. It's digested slower so the carbs are processed easier.
8 ounces dried pasta (linguine, fettuccine, etc.) 1 tbs olive or avocado oil 1 small onion, chopped 2 garlic cloves, peeled and minced 1 small bell pepper, cored, seeded, and sliced 4-5 small fresh plum tomatoes (or 10 cherry tomatoes), stem ends and seeds removed, sliced 1 or more canned chipotle peppers in adobo sauce, minced, plus 1 tsp adobo sauce 1/2 tsp cumin 1 pound peeled large shrimp 2 tsp fresh lemon juice 1 1/2 cups half-and-half, light cream, or evaporated milk(I prefer whipping cream) 1/4 cup chopped fresh cilantro (coriander greens, dhania, etc.) Salt and pepper, to taste (Optional) 1/4 cup grated cotija or parmesan cheese
Instructions Boil the pasta in a large sauce pan until al dente. Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sauté the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. Sauté for an additional 2 minutes. Reduce the heat to medium-low and stir in the chipotle(s), shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3-4 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotles to suit your taste. Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese, if used, and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish. Serves 4 as a main course.
