Not the prettiest dish in the world, but DAMN tasty— and one of a million ways to change up the ground beef if that’s your staple.
Quick, easy, tasty, protein rich.
Now go eat!!!
Awesome thread.
i am tremendously excited to see an update in this thread. viva la food porn!!
I am so happy to see this thread revived.
I am hoping for a roast post coming up soon.
Hey SteelyD
anything new lately? I hate seeing this thread fall of the first page =)
Thanks! Not anything exciting lately. I’m going to New Mexico in a couple weeks. Maybe I’ll be re-inspired after eating some awesome New Mexican cuisine.
[quote]SteelyD wrote:
Chile Verde con CARNE!
Inspired by "Waylanderxxx"s T-Cell thread.
I just wanted to spice up some plain ol’ ground beef, and I really miss the food in New Mexico, so I got some Chile Verde sauce (all natural stuff) made from NM Hatch chile’s, some Soutwest Corn Mix and made this-- about 10 minutes:
1.75 lb ground beef (90% lean)
Can of SW Corn
Jar of micro-batch chile verde
[/quote]
I just wnted to say THIS RECIPE IS AWESOME MAN. Ive been using smaller portions like .75 or 1lb and different meats turkey or pork or ground beef. Regardless IT IS FUCKEN AWESOME I think this is going to be a staple in my diet be it bulking or cutting from now on man thanks!
Just got to remember not to look at your shit after you eat this 
[quote]SteelyD wrote:
For lunch today, the East meets the Mediterranean.
Cashew and Fig Chicken Stir-Fry
You’ll need:
Chicken breast
Sesame Oil
.5 c. Cashews
3 or so dried figs
Garlic Powder
Onion Powder
Soy Sauce
Ground Ginger
Stir Fry Vegetables (I used frozen French cut green beans, sugar snap peas, and fresh chop leeks). Broccoli would have been great, maybe cauliflower, carrots, mushrooms etc. You get the idea.
I’ve done this with raisins, dates, dried apricots, etc if you have those instead of figs.
[/quote]
Extremely looking forward to trying this! Just one quick question, marinating with soy sauce, will that be bad for a low carb kind of diet?
Thanks alot in advance, love the recipes
SteelyD you are the man!
Hope you can answer one quick question for me. Which cheese is best to use as a nice tasty topping on chicken breast and/or beef?
I tried some buffalo mozzarella on my chicken breast yesterday but it didn’t taste good at all. I put it in the oven for about 10 mins after cooking the breast.
[quote]carltmac wrote:
[quote]SteelyD wrote:
For lunch today, the East meets the Mediterranean.
Cashew and Fig Chicken Stir-Fry
You’ll need:
Chicken breast
Sesame Oil
.5 c. Cashews
3 or so dried figs
Garlic Powder
Onion Powder
Soy Sauce
Ground Ginger
Stir Fry Vegetables (I used frozen French cut green beans, sugar snap peas, and fresh chop leeks). Broccoli would have been great, maybe cauliflower, carrots, mushrooms etc. You get the idea.
I’ve done this with raisins, dates, dried apricots, etc if you have those instead of figs.
[/quote]
Extremely looking forward to trying this! Just one quick question, marinating with soy sauce, will that be bad for a low carb kind of diet?
Thanks alot in advance, love the recipes
[/quote]
I wouldn’t think so. I mean, if you’re referring to the context of this recipe, you’re using figs/apricots/raisins, etc. The soy sauce carbs are negligible.
[quote]pradaboy wrote:
SteelyD you are the man!
Hope you can answer one quick question for me. Which cheese is best to use as a nice tasty topping on chicken breast and/or beef?
I tried some buffalo mozzarella on my chicken breast yesterday but it didn’t taste good at all. I put it in the oven for about 10 mins after cooking the breast.[/quote]
Yeah, straight mozz on chicken could be pretty bland by itself unless you use herbs/spices like garlic powder or garlic salt, onion powder/salt, basil, etc.
The combos are limitless though. Try cheddar, or pepper jack (jack cheese with chiles, jalapeno, etc), havarti, or even blue cheese or feta.
You know, come to think of it, you can get smoked mozz (or swiss or cheddar) which would probably be just awesome too.
Wait a minute. I see that this thread has SteelyD as the last poster and there is no new food porn?!?!?!!?!?
cheated… I feel cheated I tell yah
23 Jan 2010
Greek Style Pan-Seared Rib Eye
OK, so here’s a little beginning of the year steak recipe. My grill, for the first time in several years is actually snowed in because I didn’t get to it in time to rescue it.
I have to use the range broiler, but decided to do a pan-sear. Ribeyes and chuckeyes (similar cut to ribeye) are great for this kind of cooking.
Using the correct spices turns this awesome cut into a spicy Greek delicacy!
PHAGO!
Here are the ingredients:
-
Salt/Pepper
-
Garlic powder (or garlic salt)
-
Oregano
-
Basil
-
EV Olive Oil
-
Feta cheese (garlic herb in this case)
-
Stuffed olives-- I used jalapeno stuffed olives, but there are garlic stuffed, feta stuffed, etc
-
1 lb. Rib eye (I actually used a chuck eye, but close enough) cut into halves
-
Oven usable iron skillet or pan
Preheat oven to 500F with pan in it (ie. heat the pan up, too)
Here are the stars of the show!
Get the pan in the oven early while the oven is heating up. The steaks will sear immediately when they hit the iron (you know, like in the gym).
Coat the steaks with EVOO. One easy thing to do is put the oil on the dish then put the steaks on top and flip.
After coating, season them with the salt/pepper (to taste), oregano, basil, and garlic powder.
Easy on the oregano, it’s an “Alpha Herb” and will overpower everything else. Unless of course, you absolutely can’t get enough oregano, then feel free to go to town!
When the oven hits 500, put a topside burner on ‘HIGH’. Grab an oven mitt and pull the pan out and place it on the burner.
Drop the steaks in. 30 seconds.
Flip. 30 seconds.
Grab the pan (with mitt, duh!) and put it in the oven.
2 minutes then flip. Then 2 more minutes.
This will give you a seared steak. If you like rare/med-rare this is the way to go. You can leave them in for 3 to 4 minutes per side, but you have to watch they don’t burn too much on the outside.
Careful, this gets smokey!! I just about set the alarm off…