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@mypaleoishlife

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Oct 20

Braised Short Rib | Cookin’ with Caye - Trust Fall (Song) EP.1

Welcome to the first episode of Cookin' with. A series where I will be featuring badass songs and will let the music shine. Think a food cooking music video. This week features @caye who is a badass artist out of LA. The song I will be featuring is Trust Fall. The dish is a braised short rib with fried onion strings and a Calabrian chili aioli. Recipe below. Click the link in my bio to watch the full YouTube video.

INGREDIENTS

3-4 lbs boneless short ribs, cut into big chunks
32 oz beef broth
2-3 cups red wine
3 tbsp tomato paste
1 sweet onion, diced
3 carrots, chopped
2 celery, chopped
4 garlic cloves
4 sprigs thyme
1 sprig rosemary
1 bay leaf

STEPS

Start off by trimming the silver skin off the beef. Cut into big chunks then season with salt and pepper. Give each piece a nice sear in a dutch oven or pot in a little avocado oil. Now add in the carrots, onion, and celery. Season with a nice pinch of salt and pepper then sauté for a few minutes. Add in the 3 tbsp of tomato paste and mix until combined. Add in the 1 tbsp cassava flour and sauté for 1-2 min.

Pour in the wine and the beef stock. Add the meat back into the pot and throw in the garlic, thyme, rosemary, and bay leaf. Add in a few pinches of salt and pepper and stir everything up. Cover and bake at 350 for 2-3 hours until the meat is fork tender.

Remove the short ribs and use a hand blender to puree the vegetables. Add the meat back in and let it soak for a bit in the sauce.

Serve with mashed potatoes, fried onion strings, and this delicious Calabrian chili aioli!
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#paleoish #caye #mypaleoishlife #braisedshortribs #shortribs #beefshortribs #shortrib #braisedshortrib #paleo #potatoesarelife #ilovefood #feedfeed #food52 #goodeats #makeitdelicious #steak #foodandwine #f52grams #huffpostfood #thekitchn #steaklovers #nytcooking #mywilliamssonoma #braisedbeef #droolclub #buzzfeastfood #foodblogeats #foodblogfeed #damnthatsdelish #dinnernight

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Oct 5

Italian Beef & Sausage with Giardiniera.

Yesterday my family and I celebrated my Dad’s bday and this dinner did not disappoint! We catered from @portilloshotdogs which is life changing! We are from Chicago so it was fun to have a little taste of home now that we are all out in California.

This plate also included some baked mostaccioli, French fries, and their incredible honey mustard sauce. It was my ISH DAY so fun to treat myself and enjoy some awesome family time. I’m on week three of my 90 day Paleoish Leap and feeling really good! I used to beat myself up when I would have non paleo food or would feel guilty for “cheating” on paleo. Now I fully enjoy these ish moments in life while still living a healthy lifestyle. Hope you guys had a great weekend!

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#mypaleoishlife #paleoish #ishday #italianbeefsandwich #italianbeef #giardiniera #portilloshotdogs #portillos #sundayfunday #italianfoodporn #pastatime #huffpostfood #buzzfeastfood #tasty #pasta #taste #eat #healthybalance #foodandwine #f52grams #food52 #thekitchn #eeeeeats #tastemade #lifeandthyme #nytcooking #eatingfortheinsta

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Sep 26

FF: I love scallops.

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Sep 19

Paleo Fish n Chips & Calamari!
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Super pumped with how this turned out! Swipe through the pics to see the recipe! Fish and calamari were from @realgoodfish.

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#mypaleoishlife #paleoish #friedcalamari #fishandchips🐟🍟 #calamarifritti #calamaris #fishnchipsfordinner #fishandchipsday #deepfriedfish #friedfish🐟 #fishfried #calamari #fishandchips #freshseafood #fishnchips #fish #homecooked #friedfish #foodieheaven #dinein #friedfood #goodeats #appetizer #seafood #huffpostfood #mywilliamssonoma #cookcl #buzzfeastfood #paleodinner #makemewhole

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Sep 16

BACON WRAPPED DATES 🥓 with a Ricotta Mascarpone Spread and a Red Wine Reduction Sauce

WARNING ⚠️ 🚨 These are very addicting so be careful! This spread is insane and pairs perfectly with the bacon wrapped dates. Recipe is below and video dropping soon!

RECIPE:

1 package bacon (I used @butcher_box)
Package of medjool dates
1/3 cup raw almonds
Arugula

Ricotta Mascarpone Spread

1/2 cup of Ricotta & Mascarpone
1 tbsp Honey
2 tsp Dijon
1/2 tsp salt
Nice pinch of pepper

STEPS:

Start off by adding the 1/3 cup almonds to a bowl and drizzle with a little EVOO and sprinkle with sea salt. Toss then add to a small sheet tray and roast at 425 for 5 minutes.

Cut the slab of bacon in half, then remove into strips. Remove the seed from the dates. Add a roasted almond in the middle then roll around the bacon slice. Use a toothpick and pierce through the side so that you could flip them easily.

Roast at 425 for 8-10 minutes per side. I was using thin bacon so cook longer if you are using thick cut.

Add all of the Ricotta Mascarpone Spread ingredients to a bowl and whisk for a few min to combine and make smooth.

Add 1/2 cup of red wine with 1 tbsp of maple syrup in a small sauce pot. Let this boil on medium heat and let this reduce to a glaze. Takes about 10-12 min. Remove from heat when it is thickened.

PLATING:

Toss some arugula in a little EVOO and sprinkle with salt and pepper. Add to the middle of a plate and spoon the spread around the salad. Put the dates around top with the wine reduction sauce. Hope you enjoy!

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Sep 15

MY SPOT PRAWN ADVENTURE. 🦐 🍤

Huge shoutout to @julesfood for giving me the heads up on these and for the many pro tips! The amazing seafood spot was @pearsonsport and the delicious sourdough was from @ryegoods.

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Sep 11

In need of Zucchini Wallpaper for your phone? I got your back.
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Happy Friday Guys! This pic is a little preview from my Fried Zucchini Pesto Pasta dish that will be live next week! Can’t wait for you to check it out and try it! Hope you have a fantastic weekend ahead 😀

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Aug 25

Sometimes you just need some cheesy stuffed pasta shells in your life.
#PALEOISH #ISHDAY

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Aug 20

Pan Seared Seabass | Ricotta Whipped Mashed Potatoes | Lemon Garlic Spinach
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This was a tasty one! Did a simple pan sear to some wild caught @realgoodfish Seabass then sautéed some Spinach with some garlic, lemon, and butter.

Went ish day with the mashed potatoes. Started off by boiling the cubed russet potatoes until soft then riced them. I added in some almond milk, parm cheese, butter, garlic, sour cream, ricotta, salt, and pepper, gave them a good mix on low heat and served them up! Hope you guys have a fantastic night!

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