In my Belly…grilled strip loin with secret seasoning blend and a star salad of grilled peaches, mozza, pesto and arugula.

recipe: grilled strip loin with secret seasoning blend and a star salad of grilled peaches, mozza, pesto and arugula. (I borrowed this from a blog, can’t remember which…but all due respect)

grilled peach arugula mint pesto salad

grilled peach arugula mint pesto salad

 

steak:

put the steak(s) on a plate on the counter, rub with super secret spice blend ( I used a homemade version of montreal steak spice that substituted smoked paprika instead of regular)

cover and let the steaks come to room temperature.  proceed with building the salad.

salad ingredients:
2 firm, yet ripe peaches
2 teaspoons olive oil
1 teaspoon balsamic vinegar
2 cups baby arugula
fresh mozzarella, sliced
a few dollops of pesto
2 tablespoons pine nuts, toasted and chopped (in addition to the pine nuts for the pesto)
salt & pepper

mint & basil pesto:
1 packed cup of a mix of mint & basil
1/4 cup pine nuts, toasted (you could also use walnuts instead)
1/2 garlic clove, roughly chopped
juice and zest from 1/2 a lemon
1/4 cup olive oil (or more)
a few pinches of red pepper flakes
salt & pepper

method:
slice the peaches into 6 segments per peach. in a small bowl, toss peaches with olive oil, balsamic, and just a small pinch of salt.

heat your grill (or grill pan) to medium high heat and brush it with some oil. place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along). when your peaches are grilled, set aside and allow them to cool to room temperature.

meanwhile make the pesto. combine all ingredients in a small food processor and pulse to combine. add more oil for a smoother pesto, or leave it chunky – whichever consistency you prefer. (do-ahead by a couple days)

throw the steak(s) on the grill, bring them to the temp you like, let rest for 5 minutes

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toss the arugula with just a little bit of olive oil and a few pinches of salt. assemble on a platter and top with mozzarella slices, peaches, dollops of pesto, and a few pinches of red pepper flakes. squeeze just a bit of lemon on top and serve.

Know this…Trans Fats Still Sneaking into Food Supply!!

Trans Fats Still Sneaking into Food Supply

By Kristina Fiore, Staff Writer, MedPage Today
Published: May 23, 2013
Reviewed by Zalman S. Agus, MD; Emeritus Professor, Perelman School of Medicine at the University of Pennsylvania and Dorothy Caputo, MA, BSN, RN, Nurse Planner

Action Points
Since 2007, many brand-name products have been reformulated to have reduced trans fatty acids, a study found.
However, many also still contained some partially hydrogenated vegetable oils, which is important as consumption is harmful even at low levels.
With the growing focus on the ill effects of trans-fatty acids, the majority of food companies have lowered levels of the ingredient in their products — but only about half completely eliminated use of the processed fat, researchers found.

In an analysis of 270 food products, 66% had reduced their trans fat content between 2007 and 2011, Dariush Mozaffarian, MD, DrPH, of the Harvard School of Public Health, and colleagues reported online in Preventing Chronic Disease.

The majority (82%) listed 0 grams of trans fat on their nutrition labels (anything below 0.5 grams qualifies as trans-fat-free per FDA standards), but only half had completely eliminated the use of partially hydrogenated vegetable oil, the main trans fat used in industrially produced foods.

more: http://www.medpagetoday.com/PrimaryCare/DietNutrition/39358

In my Belly…Carnitas Tacos with Guacamole and Pickled Onions

Recipe: Carnitas Tacos with Guacamole and Pickled Onions

 

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Ingredients for Pork:
-1-3 lb + 1-4 lb pork shoulder (Boston butt) 7 lb total
-1 Onion quartered through the root end.
-Bay leaves, cumin, coriander, s&p, 1 beer

Ingredients for Guacamole:
-3 avocados
-2 tbsp chopped red onion
-2 garlic cloves minced
-handful chopped cilantro
-squirt ‘o sriracha
-s&p

Ingredients for Pickled Onion: (make the day before)
-1/2 a large red onion cut across the grain by quarters to form strips.
-2/3 cup lime juice (i but organic stuff at partial foods)

Tortillas

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Directions for Pork:
-Separate the meat from the bone and try to make 3″ or 4″ chunks
-Place into a hot/oiled heavy pan,try to arrange in a single layer.
-Add the onion, and herbs/spices, pour in the beer. It should come up to 3/4 the height of the meat.
-stove top; 3 to 3-1/2hrs at a simmer. Turn the meat once after 2 hours. The liquid will cook down but shouldn’t ever go dry.
-oven; 3 to 3-1/2hrs at 325 f. Turn the meat once after 2 hours. The liquid will cook down but shouldn’t ever go dry.
-check for pull-apart tenderness.
-When ready to serve, crisp in a skillet, the rest can live in the fridge for several days.

Directions for Guacamole:
-scoop avocado from the skins and put in a mixing bowl.
-add lime juice and stir
-add onion, cilantro, sriracha, garlic, s&p to taste.
-cover and chill until just before serving.

Directions for Pickled Onions:
-boil a medium sized pot of water.
-when boiling toss in the chopped onion, remove from heat immediately.
-after 1 minute, strain the onions and let cool.
-place onions in a re-sealable vessel and cover with lime juice.
-refrigerate overnight (minimum)
-will last a couple weeks in the fridge and add brightness to everything.

Assembly:
-Warm your tortillas, add pork, guac, onions and any other sexican toppings you like.

Carnitas Tacos with Guacamole and Pickled Onions

Carnitas Tacos with Guacamole and Pickled Onions