Older Bolder Life

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The Older Bolder Life Friday Feast: Spicy Hanger Steak Lettuce Wraps

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Having grown up in Texas and spent much of our adult lives wandering around the Southwest and West, my lovely wife and I have have devoured our fair share of great tacos and wraps over the years.

After becoming adamantly Primally-aligned food-wise now almost four years ago, we very rarely enjoy the occasional corn tortilla (much more often than other traditional versions of the veritable tortilla), preferring to use lettuce instead of tortillas or taco shells to transport great proteins from plate to palate.

Living in Texas again, we’re of course smack dab in the middle of fajita and carne asada country, and love our skirt steak dishes and recipes, though of late I’ve been looking for and cooking hanger steak (as in this amazing Hanger Steak Korean Bulgogi Bowl).

Hanger steak comes from the diaphragm of a steer, as does the skirt, though the hanger is the more tender, inner portion of the diaphragm, the skirt the outer portion. Hanger steaks are also known as the “butcher’s cut”, as they historically have been kept by the butcher for their own enjoyment. Ask your butcher or meat-cutter; they should have some of these around…

Pre-freezing the meat for a short time before slicing makes it a breeze to thinly slice, and as I’ve said many times before, after experimenting for years with a variety of alternative sweeteners, in the big picture considering health and nutrition impacts, I still argue that a bit of sugar in a marinade isn’t harmful and sometimes simply cannot be replicated by alternatives in terms of the chemistry of cooking. Substitute as you wish, or leave it out all together.

Bottom line, this is a nifty prep for your taco (lettuce wrap) night, and you have a chance to let your creativity shine as you build your wraps with your toppings / fixin’s.

2-3 red jalapeño or Fresno chiles
3-inch piece of fresh ginger
5 garlic cloves
Juice of two limes
1 tbsp brown sugar, optional (see above)
1 tbsp + 1 tsp toasted sesame oil
1 tbsp good salt

1 and 1/2 pounds hanger steak (skirt or boneless beef short ribs work well too)
2 tbsp avocado oil for cooking

Your favorite lettuce and fixings for lettuce wraps (or tacos), perhaps including:
Chopped cucumbers
Chopped cilantro, parsley, or even basil
Chopped roasted, salted peanuts
Pickled red onions
Thinly sliced radishes
A batch of your favorite house guacamole
Crumbled cotija
2 or 3 quartered limes
Maybe even a recipe of a tasty cauliflower rice (like this one, or this one)

Throw the meat in the freezer while you’re preparing the marinade.

Grate the peppers (yep, seeds and all), ginger, and garlic into a medium bowl; add the lime juice, brown sugar if using, sesame oil, and good salt.

Now slice the meat thinly (I mean thin, not more than 1/4-inch) across the grain; throwing it in the freezer beforehand for a short time makes this much easier. Now add the meat to the marinade bowl and mix thoroughly, your hands are best here, to make sure the meat is well coated. Let it marinate for at least 30 minutes at room temp, or even better, overnight in the fridge (covered of course).

When ready to cook, remove from the fridge and let warm slightly while preparing your lettuce wraps and your chosen fixin’s (use the list above as a starting point).

Preheat your favorite large skillet of medium-high heat, add a tbsp of avocado oil, and half the meat in a single layer. Cook without moving it around for about 3 minutes, or until nice and caramelized. Turn, and cook for another 1-2 minutes until the second side matches the first. Remove the first batch of meat, and repeat with the second.

Set out the meat on a platter and let everyone build their lettuce wrap as they wish; you’ll wish for leftovers but there won’t be any…

Enjoy.

the Older Bolder Life Vegetable Wednesday: Grilled Leeks and Zucchini with Pecans

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I promise this will be the last zucchini recipe I’ll post for a while; the zucchini coming in now are just so good, so available, and such a good buy right now I couldn’t resist this one.

That said, the real star of this dish is actually the grilled leeks, something you don’t see all that often, though they’re delicious and should be on everyone’s radar during the summer grilling season.

And besides tasting great, leeks are packed with a host of nutrients and phytochemicals, including impressive amounts of vitamin K, manganese, copper, vitamins B6, C, A, folate, iron, the flavonoid kaempferol, and a number of antioxidant polyphenols.

This recipe is easy-peasy, just don’t overcook the vegetables on the grill; they need to crisp-tender and not soggy. By the way, you can use whatever nuts you favor or have on hand, we used pecans given the Texas penchant for pecans, though this would be great with walnuts as well…

1/3 cup pecans
5 tbsp avocado or extra virgin olive oil, divided
2 tbsp fresh squeezed lemon juice
1 garlic clove, grated
Good salt
Fresh ground black pepper

2 large leeks, white and pale-green parts only, see below
2-3 medium zucchini (about a pound), scrubbed, halved lengthwise
1/2 cup (generous) fresh flat-leaf parsley leaves

Toast the pecans (oven or skillet) until fragrant, chop coarsely, then throw into large bowl along with 3 tbsp of your oil of choice, the lemon juice, grated garlic, a generous pinch of salt and fresh ground pepper.
Fire the grill and prep the vegetables; leave the root end of the leeks intact and slice in half lengthwise once trimmed to length. Coat the vegetable with the remaining oil and season generously with salt and pepper.

Now grill the vegetables over a hot fire, turning every minute or so, until well marked and they begin to tenderize – be careful to not overcook, you want the vegetables to be “al dente” and not mushy.

When done, pull the vegetables and place on a cutting board; cut into bite-sized pieces (trim the root ends of the leeks of course), and add to the bowl with the pecans and vinaigrette along with the parsley. Toss to combine well and coat the vegetables, adjust seasonings for salt, pepper, and lemon.

Enjoy.

the Older Bolder Life Salsa Monday: Simple Salsa Criolla

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Recently on a trip to Austin my wife and I strolled by one of the many famous eateries on South Congress (what a fascinating slice of life to be seen there) and I stopped to read the menu posted outside. Their special that evening was a grilled, grass-fed, house-made hot dog (bratwurst for the purists out there) served with a Salsa Criolla.

I hung around long enough to see a platter of these come out, and I have to admit, the salsa looked delicious.

When back home I added salsa criolla to my recipe research list, and even pestered friend Chef Libby in Austin for her favorite version. She kindly responded with this recipe, and reminded me that both Peru and Argentina claim salsa criolla as regional salsas or side dishes, and of course there are a number of regional variations pending who you ask.

She seemed to think that the Peruvian version was a little more simple and typically made with red onions and rarely tomato, while the Argentinian version was more often made with sweet white onions and tomato.

Regarding the peppers, she also noted that her South American recipes for salsa criolla almost always call for an ahi amarillo pepper, native to South America, though here in the States recipes call for 1/2 of a bell pepper (use yellow or orange for the color), serranos or jalapeños, though she and I agree that the Texas-born Mediterraneo Dulce peppers is a nifty choice here if you can find them.

The lime juice adds the perfect burst of citrus tartness, and Libby and I prefer cilantro, though parsley might actually be more true to the salsa’s South American roots.

1 large tomato, blanched, peeled, seeded, and chopped
1 medium red or white onion (red is more traditional)
1/2 bell pepper, 1 Mediterraneo Dulce pepper, or 1-2 serranos or jalapeños
1 green onion, white and green parts, thinly sliced
Juice of one lime (roughly 3 tbsp)
1-2 tbsp avocado oil or EVOO
1-2 tbsp fresh cilantro or parsley, chopped
1/2 to 1 tsp good salt
1/2 tsp fresh ground black pepper

Optional
1/2 clove fresh garlic, grated
1 tsp fresh oregano, minced
Additional lime juice or white vinegar to taste

Blanch your tomato for 10-15 seconds in a pot of boiling water, then immediately immerse it in an ice-water bath to cool. Peel, cut in half, seed, chop into a 1/4-inch dice, and add to a medium bowl.

Slice the onion into thin slices, the pepper(s) of choice into 1/4-inch dice, and thinly slice the green onion; add everything to the tomato bowl. Add the chopped cilantro or parsley and oregano if using, then the lime juice, oil of choice, salt, pepper, and garlic if using. Stir well to combine, correct the seasonings to taste.

Enjoy.

The Older Bolder Life Friday Feast: Crispy Ancho Coffee Chicken

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I don’t know about you, but occasionally on these blisteringly hot summer days I just don’t feel like cooking through a big production in the kitchen (or on the grill).

That’s one of the reasons we often grill (or sous vide, or sauté) enough protein at a time to eat for several meals upcoming; it doesn’t take a huge amount of creativity to present good proteins in a variety of ways, and what a great summer lunch chilled grilled proteins make too.

A residency mate of mine married a wonderful woman from New Mexico; she was a delightful and skilled cook, and her delicious food was instrumental in growing our appreciation for the unique flavors of the American Southwest.

She would often make a big batch of these Crispy Ancho Coffee Chicken thighs (breasts work too) for parties; she’d set out the crisped chicken, cut into bite-sized pieces, and the makings for tacos, tostadas, and salads to pile on your plate and devour with gusto.

This chicken works amazingly well over a spicy slaw, colorful salad, or wrapped in your favorite wrap (I recently trialed some pretty danged tasty keto nearly-corn tortillas that worked really well too – I’ll share that recipe soon). As in the images above, I even like these over a bed of shredded lettuce, topped with guacamole (try our simple House Guacamole if you’re looking for a great go-to recipe), and maybe a pickled onion or jalapeño or two.

And please note, with the ancho chile powder and the coffee in the rub, the crust darkens significantly as these cook, though they’re not “burned”; actually the sweetness of the ancho really shines through in the end.

These are really good cold for lunch tomorrow too, you may want to throw another pound in to make sure there are leftovers…

4 tbsp fresh ancho chile powder
4 tbsp ground cumin
1 tbsp (scant) good salt
1-2 tsp finely ground fresh dark roast coffee

2 pounds chicken thighs (boneless, skinless)

Combine the ancho powder, cumin, salt, and finely ground coffee in a small bowl, stir to mix well.

Toss the chicken with at least half (we use more) of the spice mixture in a large bowl making sure every piece is well coated (use more of the rub if needed). Cover tightly and throw in the fridge for 2-4 hours.

Remove from the fridge at least 30 minutes before you intend to quickly sear these in a skillet over medium-high heat and preferably avocado oil (though I’ve used ghee in a pinch, it was delicious).

Remember you’re building a crispy seared crust here, so place the thighs in a single layer in the skillet and let them sit undisturbed for at 4-5 minutes before turning, and don’t turn them until a good crust forms (peeking is fine near the end). They’ll need 3-4 minutes on the second side to cook through and get crispy.

Let rest a few minutes, cut into bite sized pieces, drizzle with any accumulated juices, and go to it.

Enjoy.

Introducing the Older Bolder Bookshelf

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We’ve decided this week to add a new feature here on the Older Bolder Life, our blog for Older Bolder Fitness, a more or less weekly book recommendation, sometimes even a more detailed book review, for those among us interested in good health, longevity, protecting and preserving brain function, and good eats.

My lovely wife and I have been avid readers since we met in college several decades ago (and long before that actually), and invest a fair of time and effort to curate what in our minds at least is a very interesting and eclectic home library.

And while it’s perhaps in this day and age considered to be a dated and old-fashioned concept, I remain utterly convinced that it’s possible to become deeply knowledgable (dare I say even develop legitimate expertise) about almost any topic on the planet via reading and study, and one of the venues to gain that knowledge is by reading great books.

My intent will be to focus on solid reads, both current and foundational in the Primal / Paleo / ancestral health worlds, as well as great cookbooks (hey, it’s obvious we love great food around here…). I’ll do my best to see if I can wrangle some books to give away as well.

More to come….

the Older Bolder Life Pickle Monday: Quick Turmeric Zucchini Dills

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It’s been a while since I shared a recipe for a quick pickle; several of our favorites posted here on the Older Bolder Life include these Tasty Quick Dills, these Quick Pickled Beets and Onions, and these Quick Pickled Daikon Radishes.

Some might ask why the quick pickle?

In times like these when the fresh produce is rolling in, it’s nice to prepare the freshest and best of the crop in a variety of ways; by the way, we’ll be looking at another great zucchini-based salad later in the week. Quick pickles can be set up with ease, thrown in the fridge, and enjoyed almost immediately; there’s no hot water bath processing to deal with, no fermenting, no waiting, etc.

Don’t get me wrong, I still make a batch of fermented dills every year, but bright, acidic, spicy quick pickles have evolved to be my very favorites over time, due (at least in part) to their bright flavors and well-preserved crunch. Frankly you can quick pickle almost anything, and with a little creativity you can adjust spice levels and seasoning to bring smiles to you and yours at the summer (or whatever season) table.

Zucchini are abundant this time of year, a bargain at the farmstead or your favorite grocer, and easy to prep and process. This particular recipe packs in a fair amount of spice and the tiny bit of turmeric adds both flavor and color to the final pickles. Give it a spin and customize as you go.

2 pounds small zucchini, trimmed
1/4 cup pickling salt, divided
2 1/2 cups white wine vinegar
1 1/4 cups water
12 fresh dill sprigs
4 garlic cloves, halved
4 red jalapeños or Fresno chiles (split) or 6-8 dried de arbor or Thai chiles
2 tsp yellow or brown mustard seeds
1 tsp coriander seeds
1 tsp dill seeds
1/4 tsp turmeric

Optional
1 large shallot or small red onion, trimmed, quartered, and cut into slices
1-2 tbsp sugar

Trim the zucchini into 4-inch pieces, and then quarter lengthwise and throw in a large bowl; add the sliced onion if using. Sprinkle with 2 tbsp of salt, add 4 cups of ice and stir, then set aside for at least an hour. Drain and then rinse quickly.

While the zucchini is “brining”, bring the vinegar, remaining 2 tbsp salt, the water, turmeric, and sugar if using to a boil in a small saucepan; set aside to cool slightly when the salt (and sugar) have dissolved.

Into two quart jars divide the dill sprigs, garlic cloves, peppers of choice, mustard, dill and coriander seeds, then pack in the zucchini spears (and onion if using). Now pour the hot vinegar mixture into the jars, leaving roughly 1/2-inch headspace, and loosely cap. Leave on the counter to cool, then into the fridge they go.

Enjoy.

The Older Bolder Life Friday Feast: Sambal Ginger Sriracha Grilled Chicken

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Now and again we stumble across a recipe that makes me wonder where has this delicious food been all our lives?

Today’s Sambal Ginger Sriracha Grilled Chicken is one of those recipes; working through some trials to dial this one in has led to my lovely wife consistently stealing all the leftovers for her work lunch, and her insisting this one drop immediately into the weekly rotation.

This recipe, intended I suppose originally for the grill, was crafted to use chicken thighs, given their deep, rich flavor and tendency to not dry out when properly handled quickly over the fire, though chicken breasts, reasonably thinly sliced in long strips and threaded on the skewers work well too – just don’t overcook and dry them out.

That said, rained out one evening I had a recipe version test planned, I seared the chicken up in a big carbon steel skillet and it was outrageously good, so there’s your backup plan if for some reason grilling is out.

Finally, with regard to something to sweeten the recipe, traditionally most would reach for brown sugar here. Count me among those who would rationally argue that a tablespoon or two (or even a little more) of brown sugar in a marinade, over the long run and done occasionally, isn’t something to lose sleep over (though no doubt there are those among the Paleo and Keto police who would disagree vehemently).

We have trialed this one with several different sugar / sweetener subs, and found them all off-putting compared to the recipe as written below using a bit of brown sugar. One of the great things about being a big kid and cooking your own food is that you get to make the call on your own ingredient list – modify to your heart’s content.

1/2 cup + 2 tbsp rice vinegar (best with unseasoned)
1/2 cup hot chile paste
1/3 cup Sriracha
1/4 to 1/2 cup sweetener of choice, see note above
2-3 tbsp finely sliced green onions, white and pale green parts
1 tbsp grated or finely chopped fresh ginger
2-3 tsp grated or finely chopped garlic

1 and 1/2 pounds chicken thighs (skinless, boneless) cut roughly into 2-inch pieces

Combine the marinade/sauce ingredients in a small bowl, whisk well to mix and dissolve whatever sweetener you’ve elected to use. Pour approximately 1/3 of the mixture into a large resealable bag, reserve the remainder in the fridge.

Now add the chicken to the bagged marinade, and squish it around to coat all the chicken. Seal the bag and let is rest in the fridge for at least an hour, up to overnight.

When ready to cook, fire the grill, and thread the chicken pieces onto your skewers of choice (don’t forget to soak the bamboo skewers for an hour beforehand if that’s your cup of tea). I like to use the double skewer technique to keep the pieces from spinning on the turns.

As the grill is heating, pour the reserved marinade/sauce into a small saucepan and place over medium-low heat. Bring it to a simmer and slowly reduce until thick enough to coat a spoon, then set aside.

Grill the chicken turning every two minutes or so and basting at each turn with the reduced sauce; these will need 8-10 minutes pending how hot your fire is.

Great hot or cold, and set the remaining sauce on the table for who want to drizzle a little more heat on…

Enjoy.

The Older Bolder Life Vegetable Wednesday: Grilled Summer Squash, Feta, and Pepper Salad

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Like many of you, we’re always on the lookout for new ways to prepare grilled vegetables along with our favorite proteins, especially given the bounty of summer gardens and farmer’s markets coming in these days.

One of our favorite restaurants years ago served a simple side of grilled summer squash slices hot from the fire; we always ordered one or two for the table, and you had to be quick or they’d be gone in a flash. Being avid gardeners, we’ve always had plenty of zucchini around to grill at home too.

I came across the predecessor of this recipe in Bon Appetit a couple of months back, and changed up the onions and herbs a bit to suit our family palate. We’re big fans of grilled onions, and in the land of 1015s here in Texas, it’s hard not to throw one on the grill anytime we’re roasting the protein of the day.

By the way, the oregano plays very well with the feta sprinkled over the top here, and the pepperoncini adds a sharp, acidic bite to the ocean of vegetables you’ll throw together. This one is really good and will be in our weekly rotation during the summer…

4 medium large summer squash (yellow, zucchini, etc), sliced as per below
1 small sweet onion, cut into 8 wedges through the root end
1 small red onion, cut into 8 wedges through the root end
2-3 sprigs fresh oregano
Good salt and fresh ground pepper

For the dressing
1/2 cup good extra-virgin olive oil or avocado oil
1/4 cup good white wine vinegar
1 garlic clove, grated
1-3 tsp crushed red pepper flakes

To serve
6-8 pepperoncini, drained, stemmed, and sliced thin
8 ounces feta cheese, crumbled
More good salt and fresh ground pepper to taste

Fire the grill; this one is great over real wood charcoal. Whisk the dressing together and set aside.

Scrub the squash, trim the ends, and then slice length-wise into 1/4-inch thick slices. Cut the two onions into 8 wedges each through the root end (keeps the onion layers together).

Now toss the cut squash, wedged onions, and oregano sprigs on a rimmed baking sheet with 3-4 tbsp oil, then aggressively salt and pepper. Place on the hot grill and cook, turning the squash pieces when well-marked on the first side (roughly 3 minutes pending your fire) and cooking another 1-2 minutes on the second side, taking care not to overcook (it make the slices too soft).

Remove the squash to the baking sheet; the onions will need a few minutes longer to take on good color; remove when marked and beginning to brown.

Plate the squash and onions on a large platter or shallow, wide bowl, then crumble the feta over, followed by the sliced pepperoncini. Drizzle with the dressing and go to it.

Enjoy.