Paleo Phở with Bonus Slow Cooker Bone Broth

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from: Jamey Bennett
to: Daniel Larkin

Dude,
I had a great idea tonight to try out a low carb and paleo pho. Last week I made some pastured organic chicken bone broth, and I was trying to figure out what to do with it, then it popped into my head to make some pho! I will definitely make this again. Also, while it kinda sounds like a lot of ingredients and a lot of steps, it’s quite simple.

Let me start with the broth. Of course, one could always buy a store-broth, but I like to have more control over that, and the health benefits are so much higher from a fresh homemade broth than the high sodium stuff you get in a can. I generally seek out grass-fed beef bones for broth, the omega-3:6 profile is so much better than with chicken, but this was a healthy chicken, so I feel good about it. Essentially, I just put a chicken in the slow cooker all day with a little bit of salt, strained out the meat at the end of the day and had that with dinner. I left the bones in, put in a few cups of water, and added the neck, carrots, celery, parsley, a bay leaf, and a handful of other brothy things, and let it go all night. Strained out the solid matter, and I had a delicious broth.

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I’ve never done pho at home before, so I did a lot of googling of what other people do for their pho and I devised my own from common themes. In no particular order, the ingredients I put together are:

  • 3 cups homemade bone broth
  • Shiritaki noodles (Miracle Noodle fettucini style, or if carbs are your thing, white rice noodles)
  • About 12 ounces thinly sliced sirloin or skirt steak
  • 1 portabella mushroom
  • Five Spice Seasoning Powder (several varieties should be available in the International Asian-ish section of most conventional grocers, just make sure it has at least anise and cinnamon)
  • 4 tablespoons Fish sauce (watch out for added sugars and either find one with little or no sugar, or just limit yourself to 2 tablespoons…four tastes so great, it’s a small sacrifice 😛 )
  • Two small to medium white or yellow onions
  • A heaping cup of bean sprouts
  • 1 radish
  • 1 small piece of fresh ginger, minced
  • Two jalapenos (I got green and red for color)
  • Salt and pepper (I used regular sea salt and charcoalized black sea salt from Hawaii, but use whatever)
  • 4 Scallions
  • Minced garlic to taste
  • Cilantro (basil works, too, for cilantro haters)
  • 1/2 lime, cut into four pieces
  • Optional: Sriracha

Prep the meat by poking with a fork or pounding it with a meat mallet to tenderize it. Sprinkle salt and pepper on each side of each piece, and set aside.

Slice the mushroom, onions, radish, jalapenos, scallions, and cilantro and set aside. Also mince the ginger and cut the lime.

Heat up a skillet, super hot, use whatever fat you want, lard, coconut oil, whatever…we’re going for smoke point here. Breaking some rules. It’s okay though. Just this once. Sear the thin beef, 10-15 seconds on each side, 30 seconds if you aren’t blazing hot. Take the pieces aside, and slice thin-ish strips against the grain.

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Oil that skillet back up with some lard or whatever, reduce the temperature to low to medium. Throw in the onions. Give them a minute or two head start. Add the sliced radish and mushroom. Eventually After 4 or 5 minutes, whatever, just make sure you like how the onions are looking, slowly add the garlic and ginger. This is one of those low heat is best treatments. When everything is looking good, slowly stir in the bone broth. Up the heat, bring to a boil, and then scale back to simmer.

Now it’s time to work on the noodles. If you go rice noodle, just follow directions on the package. But I prefer my shirataki noodles, and here’s a brief primer on preparing them. The ones I buy come in a bag, wet, with a solution that smells fishy at first. So what I like to do is rinse them in a collander for about fifteen seconds, and I like to take kitchen scissors and put a few cuts in the middle to make the noodles a bit shorter. Boil them for one minute in water, strain them again in a collander, then throw them back in an empty pan for about thirty seconds to sort of dry them. Set aside.

Now you’ve had five or ten minutes go by with the simmering vegetables and broth. Throw in the jalapenos (deseed them if you want a milder pho), stir in a teaspoon of the seasoning powder, a little bit of salt, and four tablespoons of fish sauce. Taste the broth. Tweak as necessary, but it should be tasting pretty darn good now. Give it a few or five minutes. Add the beef. Give that a couple minutes. Add the bean sprouts.

After about a total of twenty minutes (from the time you added the broth), you should be good. Separate the noodles between bowls (this amount is about four bowls of pho), and spoon out the goods. Garnish generously with scallions and cilantro (or basil), squeeze a lime on top, and if you need an extra kick, add some sriracha.

If you’re willing to accept the challenge, this could be our first paleo-vegetarian challenge. You could easily up the mushrooms and axe the meat, but finding a fish sauce and vegetable broth sub might be more difficult.

Let me know! And enjoy.

PS. If I had it to do over, I’d do more broth, and would have to adjust the seasoning and fish sauce.

Sent from my iPad

from: Daniel Larkin
to: Jamey Bennett

When the hell did Sriracha become optional?

I did a little research, and it looks like veggie fish sauce does exist, so I’m going to try this. If I can’t find any packaged vegan fish sauce, I’ll try to make it. (That may be a blog post in it’s own right.) I’ve been wanting to figure out a way to crust up tofu like a good seared steak. This may be the time to do it, although I may have to use the tofu as a topping rather than cooking it in the sauce for the last few minutes.

Who knows? I can plan all I want, but I know it’ll all be made up as I go along on the day of.

from: Jamey Bennett
to: Daniel Larkin 

Yeah, I think a couple of the recipes I read said to just mix the beef in at the end, and I think I even saw one that said to serve the beef raw. I just wanted to make sure the beef was served warm!

Chorizo, Bacon, and Eggs Rutabaga Hash

from: Jamey W. Bennett
to: Daniel Larkin
date: Mon, Jan 13, 2014 at 8:19 PM

Hey Dude,
I know it’s been awhile since I’ve written an email with a legitimate winning “recipe.” So I’m going to give it a shot here. I was inspired for this recipe by this cauliflower bacon hash here, thanks to a Facebook ad today. But I deviated quite a bit, so I won’t bother explaining the differences.

I love breakfast hash, but I almost never order it, because Hash House A Go Go in San Diego has ruined all other hashes for me. Until now, because now I have a legitimate hash of my own. (BTW – they have a Hash House A Go Go in Orlando now, may be worth checking out, and they have vegetarian options.)

So this is basically a SUPER EASY Mexican-food-inspired, high-fat, low-carb (or maybe lowER-carb), Paleo feast. Mine majored on animal fat, since I used chorizo and bacon and incorporated ALL of the fat, but I wanted to make sure it was sharable and adaptable for a vegetarian. To make up for the fat, I’d say use coconut oil (it will change the character quite a bit), or olive oil. And then use meat substitutes for the chorizo (like Upton’s Natural Seitan, though a gluten product, it’s the best tasting and least processed vegetarian chorizo I’ve had) and bacon (maybe omit the bacon, because veggie bacon makes me sad).

Okay, enough of the mouth running. Let’s get down to business. I’m just going to bold the ingredients through the description.

Somewhere along the way you need to fry enough eggs for however many servings you’re going to have. I split this two ways, and did two sets of three eggs. These will go on top of the hash.

First, cook 10 oz. beef or pork chorizo in a skillet while cooking 5 or 6 pieces of bacon in a second skillet. When just about ready, remove the chorizo and bacon and set aside, and combine the fat of the two meats into one skillet.

Add a handful of diced onion bits to the fat, and cook over medium heat or so. After a couple minutes, and a teaspoon of minced garlic (a clove or two) and a 4 ounce drained can of sliced mushrooms. Cook for another couple minutes, but don’t burn anything.

Add 3/4 lb diced rutabagas from the frozen section of the grocer, and stir in until the frozen bits have all fallen off, then add 1/2 tsp. of paprika and salt and pepper to taste. Stir until you feel like everything is coming along nicely. Sip some wine. Drink some beer. I don’t know.

What follows (and the spices), I mostly lifted from the other recipe. Well, until the end. You’ll see.

Add three or four Tbs. water and cover for a few minutes.

Return the meat to the hash, along with the juice of a whole lemon (they use half).

After a couple of minutes dish it into to four bowls (this is a hearty meal for two), cover with the fried eggs, pour a few teaspoons of El Pato Jalapeno Salsa (from the Mexican section of the grocer, sub a superior salsa if you wish) on top of the eggs, and garnish with a few sprigs of cilantro.

That’s it. Everything was pretty much packaged in some way (even the lemon in its rind) or could be (frozen diced onions). The whole thing took about twenty or twenty five minutes from start to finish.

The finished product was every bit as satisfying as white potato hash—maybe even more—and I think the starchy carbs were reduced to about 1/5 of potatoes.

Enjoy!

from: Jamey W. Bennett 
to: Daniel Larkin
date: Tue, Jan 14, 2014 at 12:01 AM

Oh, I forgot a crucial ingredient that makes it a little more south of the Border and less of a rip-off! I used a 10oz can of diced tomatoes and green chilies (medium heat) when I added the lemon. They warmed up in the couple of minutes left in the cook. I can get the Ro*Tel brand for $1 at Dollar Tree or Target. They were a wonderful component, and I didn’t want to cook the life out of the tomatoes, so I thought adding them at the end would be like two minute hops in homebrew. 😉

from: Daniel Larkin
to: “Jamey W. Bennett” 
date: Tue, Jan 14, 2014 at 9:08 AM
subject: Re: Chorizo, Bacon, and Eggs Rutabaga Hash

I saw a Cauliflower Hash recipe on Facebook, and I’ve actually been planning it in my head ever since. My plan was to go with tempeh pre-boiled in a mix of water, soy sauce, vegan Worcestershire, and liquid smoke. I’ll go with your spices and tomato/chili mix for sure. This has Brinner written all over it.

from: Jamey W. Bennett
to: Daniel Larkin
date: Tue, Jan 14, 2014 at 4:00 PM

Wow, that’s quite a different direction, and sounds delicious.

[Note: Pictures were taken of this, but seem to be lost to the author. Apologies.]

Hawaiian Poke with Bragg Liquid Aminos

from: Jamey W. Bennett
to: Daniel Larkin

DOOD.

Have you ever had poke? Do you even like sushi and such? I don’t know if we’ve ever had this conversation.

I’ve loved sushi rolls for years, but when I lived in Hawaii, I was turned onto a much broader world of sushi. In particular, I fell in love with sashimi and a distinctly Hawaiian dish known as poke. There was a grocery deli Kona side I used to go to that had about 8 or 9 types of poke, stretching the definition a bit from one to another, but not stretching the amazing flavor.

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Essentially, poke is a bowl of raw fish, onions, soy sauce, and spices, and often includes sea weed and other items. It’s probably more of a sub-class of ceviche, but the flavors and spices are on the Asian spectrum, rather than the Hispanic spectrum like ceviche.

While poke is usually done with fresh ahi tuna, I had some mahi mahi filets on hand and decided to give it a shot. And sure enough, it was great.

I didn’t measure anything, so I’ll just tell you in paragraph form. In a bowl, combine diced onion (I used white), minced garlic, ginger powder (or even better with fresh grated ginger), crushed red pepper flakes, sea salt, a splash of sesame oil, a generous helping of Bragg Liquid Aminos (soy sauce is more traditional), and two scoops of chili-garlic sauce (Huy Fong, same brand as “rooster” sriracha). Stir this up.

Chop your raw fish filets into small cubes. Toss with the goodies in the bowl. Let it rest for awhile for the flavors to meld. Serve as an appetizer or main course, and eat it with chop sticks, of course!

One nice optional touch. I keep furikake on hand, a Japanese condiment for rice—also something I discovered in Hawaii—which contains sesame seeds, sea weed, etc. A few shakes on top of the fish adds a really nice touch.

Enjoy!


jamey w. bennett

Jive Turkey

Daniel Larkin 11/23/10
to me 

So I’m in charge of the turkey and stuffing for this year’s Knoxville Thanksgiving.  Believe it or not, with as much cooking as I’ve done, I’ve never roasted a bird.  But you have, during the turkey sandwich challenge.  Do you have anytips/suggestions?  The only twist I plan on implementing is rubbing chopped herbs between the skin and meat of the breast and thighs.  (that sounded dirty)

I don’t own a real roasting pan with a rack, so I’m planning on doing this in a disposable aluminum one.  How did you go about this?

Jamey W. Bennett 11/23/10
to Daniel 

Easy. Here’s what I did after consulting my friend Sarah.

Disposable aluminum.
Thawed the turkey in cold water (this takes like 8 hours)
Pulled out all the junk and set it aside
Separated, carefully, the skin from the breast
Rubbed a shitload of butter in there between the skin and breast
Rubbed thyme and rosemary in the same place
Lightly sprinkled the skin with salt and pepper

Dropped that beast into the oven at 475 for 20 minutes to sear the outside and lock the juices in (or at least that’s the theory)

Reduced to 250 (leaving the bird in), and calculated 20 minutes per pound

I didn’t have a thermometer, but I had one of those little pop-out indicators and I did fine. But EVERYBODY says you should use a meat thermometer. Either way, stab that beast when you think it’s ready, and it should be juicy, but clear

I did not do stuffing. I know lots of people do, but there are also a lot of critics about the stuffing in the bird. Dowhachalike.

My grandma uses a rack, and she flips the bird upside down so all of the fat and juices cook into the breast. My mom swears by it.

And for your enjoyment from Facebook:

Saying prayers for the 45 million turkeys whose lives will be taken in the US this year, and hoping for the truth about the origins of Thanksgiving to make it into the minds, hearts and bellies of humans everywhere!

May the truth set the birds free…….Say NO to genocide for all species!!!!