It’s hot. Oh you didn’t know summer was hot? *wink* Summer is for cooking outside and eating burgers! This burger more closely resembles a salad when done. I don’t really try to replace the bun with something paleo. I like to have lots of toppings on my burgers so it just ends up a mess anyways.
This glorious mess is tomatoes, onions, avocados, cheese (primal), bacon, lettuce, and a homemade mix of mayo and siracha. T had easy eggs on his too. The burger patties I seasoned with the quad of seasonings I use in EVERYTHING; garlic powder, onion powder, black pepper, and salt. The grocery store had thick delicious patties on sale so I didn’t mix them or shape them. Sometimes when it’s so hot, it’s nicer to do nothing.
The orange spikes are some mango that was also on sale! If fruit is cheap its in season and delicious.
People will rib you for not eating a bun at first. They will understand when you pile all the amazing stuff on top. I’ve actually done this at a few BBQs and had non paleo eaters follow suit because they wanted to fill up on the yummy stuff and not bread. So grab a fork and knife and dig into a burger this grilling season.
What are you favorite burger toppings?
This post is just a quickie because this last week of school has made me a very tired teacher.
Cilantro Lime Dressing
Juice and zest of one lime
1″ ginger zested
2 garlic cloves zested
3 tsp sesame oil
1 tbsp rice wine vinegar
5 tbsp olive oil
Handful of fresh chopped cilantro (approx half a bunch)
If you don’t feel like zesting the ginger and garlic just toss all the ingredients into a food processor. You have to zest the lime to get the rind in there. If you blend the lime rind it will taste awful. I zested and mixed with a fork. If you are serving this right away mix in the cilantro. Otherwise leave it out until right before you serve your salad.
So it seems that coffee dry rubs have been making the rounds on the food sites I follow. I decided it was time I give this a try for myself. we ran out of wood chips so I couldn’t smoke these ribs. Turns out they were very tasty without the smoker. The coffee flavor became more of a smokey flavor for the ribs. Next time I’ll probably up the heat on these, as they were tasty but mild.
Coffee Rib Rub (say that 5 times fast)
1/4 cup of coffee
1 tbsp kosher salt (this salt is larger flakes so it is less salty, if you use regular salt cut the measurement in half)
2 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp onion powder
1/2 tsp mace (or nutmeg)
Grind in a coffee grinder or food processor until there are no longer large chunks of coffee. Rub on the ribs.
Place ribs in an over safe dish, and cover with tinfoil. Cook at 200 for 5-7 hours. We went to visit friends at the 4 hour mark and they were almost done. I’m sure you could have eaten them then. I like mine so tender the meat falls off the bone.
I served this with some red cabbage coleslaw and roasted broccoli. We made bacon that morning in the oven. I didn’t pour off the bacon fat from the cookie tray so I cooked the broccoli in that. It was very tasty. For the slaw I used about 1/4 cup of apple cider vinegar, 1/4 cup of olive oil, and some salt and pepper. I chopped up about half a head of cabbage, one whole cucumber, and 1/4 cup of thinly sliced onion. Make this ahead of time and toss it a few times to really get the oil and vinegar to soak in.
Saturday was a beautiful day. Perfect weather for some much needed yard work and BBQing on the smoker. I never knew that BBQ was something more than a sauce until I moved to Texas. I’m so sad I missed out on it for so long. I love smoked meat. It is so delicious and smoky. If I had my way every meal would consist of smoked meat. It is not a very expedient or easy method to prepare meat, however. It is time and labor intensive and is really only possible on a perfect Saturday where you spend the whole day in the yard allowing plenty of time to check on your coals and smoke. We used a beer butt chicken with some Tex Joy BBQ rub. For those of you above the Mason Dixon line a beer butt chicken is exactly what it sounds like. You place a chicken over a metal cylinder that contains beer and smoke it. It keeps the meat really juicy. We ate the amazing bird with a bright salad. It was well worth all the hard work to come to dinner with something so tasty. The added bonus is that our yard looks fantastic now!
If you do not have a smoker you can do this on a grill too. The smoke flavor is really what makes this outstanding though.
Tonight we topped our steak with some avocado tomato salsa. It was simple but full of flavor. There are not a lot of instructions. All you need to do is chop tomatoes, onions, avocado, red bell pepper, garlic, and mix it with some olive oil and black pepper. We grilled our steaks, roasted the broccoli, and prepped the salad. T had some bacon on his as you can see. I kept it to the fruit topping. I ate a little more steak than I should, but it was tasty. This brings me to a week and half of the lean down. Except for alcohol and cheese one night I’ve been very good. Here’s hoping the next six and a half weeks are as easy.
Sorry for the lack of posts lately. So many of the Leets food has been previously cooked meals. I made Asian style short ribs ala this recipe. Using a 1/4 cup of each of the following agave, sesame oil, soy sauce and rice wine vinegar plus the usual ginger and garlic. Last 20 minutes I threw in some kale. The beef and kale were made for each other. They were a perfect taste compliment.
I also made my egg cups with a few variations to eat for the whole week. Whipped up the eggs (it gives the more bread-y texture), chopped sausage, chopped bacon, cooked and chopped kale, diced hot peppers. I make a ton of these and heat them up at school each day for breakfast. They are portable and easy to make. Just oil your muffin pan, toss in fillings, then pour in beaten eggs. Bake until done. Re-heat for 20 seconds on a microwave. This picture is proof that tasty doesn’t equal pretty.
I promise soon I will have something more inspiring to cook. I have been very busy lately with work and activities, that I’ve not been very creative. Dinner has just been sauce packets on meat and a salad. Something of that quality is not worth posting to a blog.
This weekend we ran a mud race. We were dressed as southern zombies. So, in lieu of a great new recipe I give you zombies.