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Lobster, Bacon tacos with a Kiwi-Jalapeno Relish
Ingredients:
2 Lobster tails
Diced bacon (about 2 slices)
1 tbsp butter
1 tsp Cumin
1 tbsp Paprika
1 tsp Cayenne
Salt and Pepper to taste
Grass-fed Cheddar cheese
Kiwi-Jalapeno relish
Homemade Corn tortillas (recipe to follow after tacos)
Cook bacon bits in a saute pan.
While bacon is cooking, de-shell lobster and dice. Season with cumin, paprika, cayenne and salt.
When bacon is brown, remove bacon bits and add butter and lobster tail to pan. Cook until lobster is fully cooked and add bacon back in.
Add bacon-lobster mix to corn tortillas. Top with a few thin slices of grass-fed cheddar and two tsp of kiwi-jalapeno relish.
Serve warm with a side of your choosing. (We made a nice romaine salad with tomatoes, blue cheese and an olive oil, balsamic and dijon mustard dressing.
Note: I linked out to the company that made the relish we got at the farmers market (All-natural ingredients! YAY!). I will be making my own though next time and will then post a recipe!
Corn tortillas:
2 Cups Masa Harina (make sure you get non-genetically modified corn)
1/2 tsp salt
1 1/2 to 2 cups hot water
Put the masa harina into a bowl and add in salt.
Heat the water then slowly add it into the masa harina and salt. Mix as you go. I don’t usually use more than 1 1/2 cups. Add water until the dough is spongy, but not sticky.
Roll dough into a log and wrap in a damp paper towel. Let the dough sit for 1 hour.
Then roll out 2 inch balls after the dough has sat for 1 hour. Flatten the dough using a rolling-pin or a tortilla press. (I use a tortilla press and put cling wrap on both sides of the press so the dough won’t stick.
I then cook the tortillas in a hot cast iron about 1 minute on each side or until the tortilla is cooked to your liking.
Serve warm!
Self-Experimentation vs. Accepting Conventional Wisdom
12 hours down, 4 more to go tomorrow.
My body actually feels pretty good aside from a very sore butt from the saddle. I do attribute it to the fact that I do weight training AND don’t eat gluten.
I’ve caused my body no additional inflammation from crap food!
My dinner tonight – Free roaming, grass-fed buffalo flank steak and “loaded” potatoes (nitrite free bacon, grass-fed cheese and a primal “ranch” sauce!
However even with the healthy eating, the joints and muscles aren’t 100% so I decided to take an ice bath today.
It couldn’t hurt right?
I mean worse case scenario I sit in frigid water for 10 minutes and it only makes everything go numb for a few minutes.
But I still got strange looks from everyone I told. Why would I ever take an ice bath?
WHY NOT!?!
It could help and if it doesn’t help, it most definitely won’t hurt! As I said above, worse case scenario I waste 10 minutes to only have the muscles go numb for a few minutes.
I must say though, it took some courage to fully submerge my lower body. I stuck one foot in and gasped. BUT everything feels pretty good right now.
We will have to see tomorrow though! (And hey, Tim Ferriss touts them for their fat loss benefits so I guess that isn’t a bad extra bonus! ;-))
Anyway, the point of all this isn’t really to talk about my ice bath, it is to pose the question: Why are people so afraid of TRYING something if conventional wisdom doesn’t tell you to do it?
I mean what really do you have to lose if you TRY something in the hopes of becoming healthier/fitter/stronger?
Some wasted time?
NOT EVEN.
Time isn’t wasted if you LEARN SOMETHING FROM IT!
So why are people so afraid to try things that aren’t approved by conventional wisdom but have studies proving their benefits while they so easily accept that eating Gatorade chews is how they should fuel for a competition just because the media tells them to!?!
Can someone please explain this to me?
I Love Bacon
So a bit delayed, but as promised…here are a few BLTs that I’ve made over the past couple of weeks.
Take Me Out to the Ball Game – BLT
(I amused myself coming up with some of the names!)
So I made this hot dog with a parmesan crisp bun, but next time I would put the salad in the crisp and wrap the dog in lettuce.
Ingredients:
2 Applegate Organic Uncured Hot Dogs
4 slices nitrite free bacon
1/2 yellow onion
2 tbsp Sir Kensington’s ketchup
Yellow mustard to taste
Grated parmesan cheese
Grass-fed butter
4 cups arugula
4 jalapeno stuffed olives
1 tbsp Mitchell’s queso
2 tsp heavy whipping cream
2 tsp Salsa Verde
Cook bacon in pan until golden brown. Once bacon is cooked, remove from pan and cook hot dogs in the bacon grease. Once hot dogs are cooked, saute onions in remaining grease.
Stuff hot dog, bacon, onions, ketchup and mustard into a lettuce cups.
While bacon and hot dogs are cooking, make the parmesan crisps. Melt butter on a plate or bowl. Spread out parmesan cheese into an even layer on the plate or bowl. Cook in microwave until cheese starts to brown. Cool on paper towel. To form into a bowl, take the warm crisp and use bowl to shape sides.
Make the queso dressing by combining cream, salsa and queso. Combine lettuce, olives and queso dressing and serve in parmesan crisp bowl.
A loose version of a BLT….the salad is the “L” and the ketchup is the “T!” 🙂
Southwest Steak BLT Salad
Ingredients:
1lbs shaved steak
4 slices bacon
Cumin, smoked paprika, pepper, onion salt
1/2 tomato
1/2 yellow onion
2 tsp olive oil
Salt to taste
1 avocado
1 tsp Salsa Verde
1 tsp heavy whipping cream
1 tsp garlic
1/4 cup red salsa
Iceberg lettuce
Cook bacon in a pan. Use the bacon grease to then cook the shaved steak with cumin, paprika, pepper and onion salt to taste.
While steak is cooking, make the pico de gallo and guacamole. Dice tomatoes and onions. Combine in olive oil with a pinch of salt. Set aside to top salad.
To make the guacamole, mash up the avocado, cream, salsa verde and garlic.
Place lettuce leaves on plate to make a “bowl.” Top with shaved steak, chopped bacon, pico de gallo, guacamole and some of your favorite red salsa. YUM!
Deconstructed Cheeseburger BLT
Ingredients:
1lbs ground beef
4 slices bacon
Cumin, chili powder, Adobo seasoning, garlic to taste
1/2 tbsp yellow mustard
1/2 tbsp spicy brown mustard
1/2 tbsp organic ketchup
1 tsp olive oil
Pinch of onion salt
Parmesan cheese
Grass-fed butter
1 cup arugula
Cook bacon in pan. Use the remaining grease to cook ground beef. Season the ground beef with cumin, chili powder, adobo seasoning and garlic.
While ground beef is cooking, make the parmesan crisps. See directions above in the Ball Park BLT recipe.
Once parmesan crisp bowls are made and cooled, top with arugula. Add cooked ground beef and crumbled bacon on top.
Combine mustards, ketchup, olive oil and onion salt. Top bacon and ground beef with sauce.
I served this deconstructed bacon cheeseburger with brussel sprouts and onions cooked in grass-fed butter.
Anyone else make BLT’s during National BLT Month!?!
No? Well you still have time!
Man Bicep 