SHORT RIB BURGERS & DIJON BRUSSELS SPROUTS

A couple nights ago, in an unfortunate bouncy-house incident, my camera broke. It turns out, however, that my iphone takes some pretty darn great blog photos. Even if they don't turn out, the food will speak for itself. We made dinner for our awesome new neighbors tonight. She is a Weston A. Price follower and I absolutely love it. It is so nice to not feel like a weirdo when talking about my diet. I made brussels sprouts with a creamy paleo mustard sauce. These will literally turn a brussels sprout hater into a lover. It worked for my husband. He wouldn't touch them before this. The hamburgers are amazing. We took a pound of short ribs (from Broadview Ranch) and a pound of sirloin and ground them twice in the meat grinder attachment on my KitchenAid mixer. Then added salt and pepper. The non-paleo folks can serve them on a bun with whatever toppings they like. Mine was wrapped in lettuce with guacamole, caramelized onions, peppered bacon and tomato. I love loaded burgers. This is so good. Enjoy! On another note, if you aren't following me on twitter, please check it out! I love keeping up with paleo-folk during the day. Also, as I approach the 10,000 page view milestone, I am excited for more followers! We will be starting a Whole30 challenge soon. Join me!

                                                     

Brussels Sprouts in Dijon Sauce

1 1/2 lbs brussels sprouts, halved

1 Tbsp coconut oil

1 Tbsp grassfed butter

1/2 onion, sliced

3/4 c dry white wine

3/4 c chicken broth

3 Tbsp canned coconut milk

2 Tbsp whole grain mustard

Kosher Salt and Pepper

Heat the oil and butter in a very large skillet over medium high. Add the brussels sprouts, 1/2 tsp salt and pepper. Cook, stirring occasionally, until most of the brussels sprouts are golden brown. Add onion and cook 2 minutes. Add wine and broth. Cover and cook 20 minutes, until brussels sprouts are fork tender. Remove the brussels sprouts with a slotted spoon, reserving the cooking liquid in the skillet. Add the coconut milk, mustard and another 1/2 tsp each salt and pepper. Cook 2-3 minutes on high until the sauce has reduced a little bit. Pour sauce over brussels sprouts and garnish with parsley. Serve immediately. 

Short Rib Burgers

1lb grassfed, organic beef short ribs

1 lb grassfed, organic beef sirloin

Salt and Pepper

Worcestershire Sauce

First of all, the fresher the meat, the better, obviously. Get your beef fresh from the butcher the morning of this dinner. Second, you will need a meat grinder for this recipe. If you don't have one, I'm sure your butcher would be glad to follow these intructions for you while you wait. Start by putting the meat in the freezer. It needs to be there for 10-15 minutes so it is firm enough to grind. Meanwhile, light your grill. After 10-15 minutes, cut the short rib meat away from the bone. Run the meat through the grinder, catching it below in a large bowl. Now, grind the sirloin. Mix up the ground meat in the bowl. Now, grind it all again. GENTLY form the meat into patties with a little dent in the center. You don't want to handle the beef too much. Season with salt and pepper. Add a dash or two of worcestershire to each patty. Grill to your desired doneness (just under medium rare for me!). 

I like to provide lots of toppings with my burgers. It is so easy to layer them up beautifully on a tray and let your guests pick and choose. This is also an easy way to accommodate your non-paleo eaters. Just serve buns and cheese on the side for them! My usual options include the following                      Toppings: Caramelized onions, guacamole, peppered bacon, lettuce, tomato, sugar-free organic ketchup, mustard, paleo mayonnaise, pickles, jalapenos,  etc etc!

Three Diets, One Dinner