Older Bolder Life

Stronger | Leaner | Sharper | Longer - From Older Bolder Fitness

proteins

The Older Bolder Life Friday Feast: Smokey Chipotle Coffee Rub

By

As I’ve shared in many of our recipes over the past year, we’re enthusiastic fans of big flavors around our camp, and have rarely come across a spice rub we didn’t enjoy.

For years now we’ve played with a variety of rubs (and sauces & marinades) featuring coffee in one form or another, and this Smokey Chipotle Coffee Rub has come to be our very favorite coffee based rub for most proteins – it’s absolutely wonderful on beef and pork.

As with most spice mixtures, using the freshest spices you can get your hands on yields the best results, as does grinding the coffee beans just before use (if you’re geared to do so). Chipotle peppers bring such a nifty smokey flavor to the flavor game here and it plays incredibly well with the coffee notes; using a good smoked paprika adds another layer of flavor as well.

As we’ve become Primal/Paleo aligned in 99% of our cooking, I’ve taken to leaving the brown sugar out or cutting it down, though both my wife and can taste the difference, and frankly you can count us among the crowd that considers a whisp of sugar in a marinade or rub a reasonable indulgence now and again.

Try this one using the core five spices at least once, and experiment with the optional flavors listed as well, or throw your favorites into the mix next time around. I used this on a couple of grass-fed New York strips last weekend….

2 parts dark roast or espresso coffee, finely ground
2 parts fresh chipotle chile powder
2 parts kosher salt
1 part ground coriander
1 part good paprika (try a smoked paprika here too)

Optional
1 part brown sugar
1/2 part freshly ground black pepper
1/2 part garlic power/granulated garlic
1/2 part powdered ginger

Combine the 5 core ingredients (the first in the list) along with whatever optional ingredients you’d like to throw in the mix. Stir to mix well.

Rub your protein generously with the rub and let rest for at least an hour (in the fridge if longer).

Grill/roast/smoke per your routine; the NY strips I did this past weekend were some of the best steaks we’ve done in a long time – one hour at 129 in the sous vide followed by a quick sear over hardwood charcoal. Hot damn.

Enjoy.

The Older Bolder Life Friday Feast: Turmeric Mojo Grilled Shrimp

By

For a variety of reasons this summer, not the least of which is they just taste great, we’ve pledged to enjoy more fresh Gulf shrimp here at home.

It helps that I’ve stumbled across a vendor who flies fresh shrimp to the DFW metro several days a week from the Texas coast where the shrimp have been caught early that morning, packed, and loaded on the plane before noon. I’m sure this recipe would work with quality frozen shrimp as well, though I haven’t tested that in my kitchen yet…

That said, for years we’ve been big fans of the tropical flavors that a good mojo can bring to the table (figuratively and literally), though you do need to remember that the acids in the fresh juices and vinegar can chemically “cook” seafood fairly quickly. You don’t want to leave your shrimp in the mojo for longer than it takes to get your grill fired (wood or gas), and don’t forget to save half the mojo for dipping or drizzling over the shrimp at service.

And by the way, two quick thoughts on the mojo. While lemongrass isn’t a typical mojo ingredient, it plays very well here with the shrimp (and probably would with any seafood) here. And don’t be intimidated by the habanero peppers; yes, they’re hot (mind your fingers – no eye rubbing after prepping these peppers!), but they bring a fruity, floral heat that can’t be duplicated. (We actually make this with anywhere from 5-7 peppers, though are long time chile-heads.)

We most recently devoured this with a Chile Peanut Cauliflower Rice recipe we’re working on, and hot damn, it was amazing.

3 habanero chiles, stemmed, seeded, chopped
8 medium garlic cloves, crushed
3.5” piece fresh ginger, peeled, sliced
⅓ cup + 1 tbsp fresh orange juice
⅓ cup + 1 tbsp fresh lime juice
1 tbsp unseasoned rice vinegar
1 tsp lemongrass puree
½-1 tsp. ground turmeric
⅓ cup + 1 tbsp avocado or olive oil, plus more for grill
Good salt
1.5 lb. large shrimp, peeled and deveined

Optional
1 tbsp sugar or sweetener of choice

Prep your shrimp and fresh ingredients.

Combine the chiles, garlic, ginger, both juices, the rice vinegar, lemongrass puree, and turmeric in a blender or food processor and pulse to combine. With the device running, drizzle in the oil of choice until well emulsified.

Immediately divide the mojo, placing half in the fridge (add salt to taste) and pouring half over the shrimp, stirring to make sure all your shrimp are coated.

Immediately fire the grill, and when ready, grill the shrimp until well marked with a bit of char and pink through, 1-2 minutes per side.

Serve as desired (I served over a Chile Peanut Cauliflower Rice we’re refining) with the reserved sauce on the side or drizzled over.

Enjoy.

the Older Bolder Life Friday Feast 14 June: Rain Day Spice Dusted Spareribs

By

A few years back our family lived, worked, and played hard in Montana; I was involved (more than) full time in a medical practice, and as a family we ran a horse farm, training facility, and equestrian event center.

We were unbelievably busy, and tended by necessity to be very efficient in our food preparation and cooking. Our food prep challenges were compounded during the winter season; winters in Northwestern Montana can be long, dark, snowy, and brutally cold.

Back several years ago we were catering an event at the barn, and the group wanted a Texas-inspired barbecue with brisket, ribs, and all the trimmings. Brisket is another issue, but the ribs were a particular challenge as we were deep in a teeth-chatteringly-cold snowy spell and couldn’t spend a day outside tending ribs in our commercial smoker.

Long story short, we sorted through a pile of recipes and experimented for several weeks to craft the predecessor of this rub. The beauty of this approach was simple: we could rub the ribs and do the majority of the cook in a relatively slow oven, then finish them up over a quick turn on the grill (something we could do no matter how damn cold it was at at time).

The ribs were so easy, and more importantly, so danged good that we’ve ended up making this our default, go-to rib rub recipe, whether we’re cooking in the smoker or in the oven, as I did again a few days ago when a day-long rain make a long cook in the smoker impossible.

I make the rub in fairly large batches and have outlined the proportions used for the ingredients below – you can make as big or small a batch as you desire. You can substitute fresh cilantro and oregano for the dried, add any dried pepper you care to for heat (we like chipotle), and add a bit of brown sugar or cane sugar for a hint of sweetness, though I haven’t done that in years.

3 full racks 3/down pork spareribs

2 parts sweet paprika
1 part chile powder
1 part ground cumin
1 part ground coriander
1 part granulated garlic
1 part freshly ground pepper
1 part good salt
1 part dried cilantro
1 part dried oregano

Optional
Sub 1/4 cup finely chopped fresh cilantro for the dried
Sub 1/4 cup finely chopped fresh oregano for the dried
1-2 tsp chipotle powder
Up to 1 part brown sugar

Prep your ribs by removing the membranes, washing off the bone, then patting dry.

Combine the rub ingredients and mix well, paint the ribs with cider vinegar and coat both sides liberally (very liberally) with the rub.

The rain day oven cheat version: Place on a baking sheet (they can be stacked) and place in a 225 to 250 degree oven for at least 4 hours, I typically try to shoot for 6 hours. No need to turn these beauties; your slow-cooking in dry heat and letting those spices work their magic.

Thirty minutes before the end of your planned cook time, fire your trusty grill to a low heat setting (real wood is so much better here). When the ribs are done, throw them over the low heat fire for about 10 minutes, turning once. Your goal here is color them up a bit and add a bit of a crunchy sear.

The low and slow smoker version: Fire the smoker with a gently flavored wood; we favor oak with just a little mesquite for this one (though use your favorites). Smoke for 4-6 hours at a target temp of 200 to 225. These beauties won’t need to be tuned up on the grill like their oven-roasted kin above.

We like to trim these into single ribs right at the table and let everyone ‘grab it and growl’. These are so good, and tender, we most often don’t serve with any sauce; if you insist on one, use your favorite, though we most often reach for a tomatillo-based sauce/salsa like this one, or use a taqueria-style guacamole.

Enjoy.

The Older Bolder Life Friday Feast: Chile and Sautéed Garlic Shrimp

By

We’ve made a pact around our camp to increase our intake of quality seafood this summer, and strolling through my favorite Central Market a few days back I saw to my delight fresh caught Gulf shrimp on sale.

The shrimp were in great shape (always check), and I couldn’t resist picking up a pound and a half, knowing that once shelled we’d be looking a roughy a pound or so.

Our friend Chef Libby sent me this recipe for Chile and Sautéed Garlic Shrimp years ago, and I’d forgotten how wonderful it is, especially when you take care to deeply brown the garlic slices (my wife calls them chips).

This one is incredibly easy, worthy of any company you might care to entertain, and plays well with a host of sides, appetizers, and salads. Don’t forget to share the browned garlic fairly, and drizzle some of that wonderful oil over the shrimp at service.

Oh, and by the way, crushed red pepper flakes of course work if you don’t have the preferred dried red peppers laying around…

2-3 tbsp avocado or EV olive oil
10-12 cloves, thinly sliced
3-4 dried red chiles, crumbled coarsely
2 pounds shrimp, shelled and deveined
1 tbsp brandy

2-4 tbsp chopped parsley or cilantro, optional

Heat the oil of choice in a medium-large saucepan over high heat; add the garlic slices and sauté, stirring occasionally, until browned. Add the chiles, then the shrimp, and cook another 3-4 minutes until the shrimp are opaque and cooked through, turning once.

Carefully add the brandy, cook for another minute or so to cook off the alcohol; you’ll notice the pan sauce will thicken a bit.

Add a sprinkle of good salt as desired, top with the parsley or cilantro, and go to it; make sure everyone gets their fair share of that delicious garlic too…

Enjoy.

the Older Bolder Life Friday Feast 10 May: Shawarma Chicken with Tahini Yogurt Sauce

By

As a family we’ve gravitated to big, bold flavors in most of the food we prepared at home over the years, embracing enthusiastically the various food cultures we’ve grown up with in Texas and the desert Southwest.

Several years ago our photojournalist daughter spent a week in Jordon on assignment, and she brought back some stunningly good olive oil and spice mixes, along with tall tales and images of meals eaten in the field and at some of the finest restaurants in the country.

She loved the shawarma there, and I’ve been tinkering around the edges with various shawarma recipes for months now, finally settling on this one. We most often reach for chicken thighs here, given their rich flavor and higher fat content, though you can of course substitute any protein you’d care to choose. The spice mix is delightful, though I often cheat the spices up a little, and the yogurt sauce is delicious, and has become one we reach for to serve with other grilled proteins as well as serve as a change-up-the-game salad dressing now and again too.

The chicken can of course be grilled, though the sheet pan, high-heat bake is a genius, quick, and easy prep that is simple enough for even a beginner in the kitchen. Cook extra, this one makes a great lunch (or breakfast) the next day or two.

2 tsp ground cumin
2 tsp good salt
1 tsp ground coriander seed
1 tsp sweet paprika
1 tsp fresh ground pepper
1/2 tsp cayenne
1/2 tsp cinnamon
4-5 tbsp olive or avocado oil
2 to 2 and 1/2 pounds boneless, skinless chicken thighs

For the sauce
1 and 1/2 cups full-fat yogurt
2 tbsp tahini
1/2 tsp finely grated garlic
1/2 tsp (or more) finely grated fresh lemon zest
5 tbsp fresh lemon juice, divided
2 tbsp (or more) fresh dill, chopped
2 tbsp (or more) fresh mint, chopped
Good salt and fresh ground pepper to taste

To Serve
Several romaine hearts, chopped
1/2 (or more) English hothouse cucumber, thinly sliced
5-6 ounces grape or cherry tomatoes
1/2 cup red onion, thinly sliced
Kalamata olives

Combine the seven spice ingredients with 3 tbsp of the oil; throw in the chicken and toss to coat. (Add a little more oil if needed). Let rest at room temperature while you heat the oven to 425.

Now bake the chicken in a single layer on a baking sheet for 15-17 minutes until browned with crispy edges (interior temp in the thickest thigh should be 165). Remove and let rest for 5 minutes.

While the chicken is baking, stir together the sauce, folding in the mint and dill last, and seasoning to taste with good salt and pepper. Prep the romaine, cucumber, tomatoes, and onion.

Traditionally this would be served in pitas; it’s even better thinly sliced over the salad, drizzled with the sauce. And the chicken is amazing cold.

Enjoy.

the Older Bolder Life Friday Feast: Your Go-To Dozen Easter Lamb and Ham Recipes

By

For those among us who for what ever reason are tuned into the ecclesiastical calendar, the Easter holiday is just a week away. For those of raised in the South, that typically meant a fancy ham would grace the Sunday table, or perhaps a leg of lamb (or even gussied-up lamb chops).

Growing up my own family leaned to the ham side of the discussion, though as we’ve raised our own clan, we’ve gravitated to prefer lamb, and in particular the Ancho Grilled Leg of Lamb listed first in the recipe stack below (and yep, I shared that recipe back in July as well). I’ll be setting that up to marinate in about a week, and grilling over oak and a bit of mesquite the next day.

There are dozens and dozens of great options around if you find yourself entertaining for the holiday; invest some well-spent time and effort in creating a tasty protein to anchor your feast next weekend. Here’s a dozen recipes we’ve kept on a “lamb and ham” short list…

Ancho Grilled Leg of Lamb

Leg of Lamb with Garlic and Rosemary

Turkish Lamb Chops with Sumac, Tahini, and Dill

Grilled Marinated Leg of Lamb

Olive-Stuffed Leg of Lamb

Honey Vinegar Leg of Lamb

Lamb Chops with Pistachio Salsa Verde

Mint and Cumin-Spiced Lamb Chops

Lamb Shoulder with Citrus and Fennel Salad

Libby’s Honey Thyme Holiday Ham

Honey and Rye Glazed Ham

Spicy Tamarind and Honey Glazed Ham

the Older Bolder Life Friday Feast 5 April: Thai-Inspired Pork Burgers

By

I’ve been working with a couple of clients this past week on incorporating more flavor into their weekly menu rotation; there’s a host of good reasons to do so, including keeping things interesting enough to stay engaged with a healthier eating plan, but my principle argument is the food we eat should always taste great.

I’m particularly interested in home-cooked food that’s reasonably simple to prepare; most people don’t have half a day (or more) to work on preparing elaborate, Instagram worthy meals every day.

Here’s a recipe – Thai-Inspired Pork Burgers – that we’ve welcomed back into our rotation now that Spring has sprung (at least in our neighborhood); I shared this one with the clients mentioned above as an example of a meal prep that’s brings a load of flavor to the table, is a simple and quick, and frankly very economical to boot.

Three quick notes: one, for the lemongrass, if using fresh lemongrass stalks, you’ll need 2 or 3 prepped via the usual technique. A very viable and much quicker option is to use 2-3 tbsp of lemongrass puree (usually available refrigerated in the produce section). I know it’s a cheat, but a great option for the busy home cook. Two, I’ve been cooking these using a two-hour sous vide bath (130-134) followed by a quick sear finish producing incredibly moist burgers with a great crust, though they’re of course equally tasty grilled or sautéed on the stove.

And third, my chef friend in Austin (hey Chef Libby!) recently reminded me that classic Thai cooking often calls for sugar or another sweetener in recipes; given the natural sweetness of pork, she and I think this recipe is wonderful without any additional sweetener, but it’s listed below as an option.

And finally, stir together your favorite dipping sauce for these, though my personal favorite is avocado oil mayo with a big dollop of sriracha.

2 lb ground pork
1/2 cup thinly sliced green onions, greens only (roughly 8 onions)
5-6 cloves garlic, minced
Lemongrass, see note above
2 tbsp fresh ginger, finely chopped
1 tbsp fish sauce
1 and 1/2 tsp good salt
1 tsp freshly ground black pepper

Optional
1-2 tsp sugar of choice
1/2-1 tsp crushed red pepper flakes

15-18 large lettuce leaves
1/2 cup or more of chopped cilantro, Thai basil, or mint in a pinch
Dipping sauce of choice

Prep the green onions, garlic, ginger, and lemongrass, then mix into the ground pork either using a stand mixer or your hands, adding the fish sauce, salt, and pepper as it comes together (along with the optional sugar and pepper flakes). Don’t over-mix.

Gently form into patties (we do 6 patties of 5-6 ounces) and chill for 30-60 minutes until they firm up.

These can be grilled over fire, sautéed in your favorite cast iron, or (our favorite for their texture and finish) cooked using sous vide (2 hours at 130-134 degrees) with a quick sear finish.

Wrap in two or three lettuce leaves and serve with the dipping sauce of your choice, though they’re great with avocado oil mayo and sriracha too.

Enjoy.

the Older Bolder Life Friday Feast: Coconut Braised Chuck Roast with Gremolata

By

Several months ago I posted this wonderful Thai-Inspired, Coconut Braised Short Rib recipe (with gremolata!); we’ve enjoyed it several times since, and swear it tastes better every time around.

That recipe was one that a friend down in Austin (Chef Libby) had adapted from Bon Appetit, upping the spices quite a bit, and adding some Texas-inspired spice via jalapenos to gremolata.

I thought all along this recipe would be readily adaptable to other braising meats, and recently did a few runs with nice, grass-fed chuck roasts. While we love a great short rib prep around our camp, my wife and I both agreed this chuck roast version is probably even better. The aromas of this roast will drive everyone in the house crazy as it’s slowing cooking down in the oven – the coconut, lemongrass, and ginger are delightful.

And a tip from Libby via the short rib version –

Libby also had shared a tip last year about using lemongrass; if you’re not feeling up to actually prepping lemongrass stalks, you can certainly using some of the pre-prepared lemongrass purees that are available in produce sections around the country. (We’re big lemongrass fans, so I actually used both…)

This isn’t a quick cook, but worth the investment of time, and the prep is uber-simple. A great weekend project, and I’d cook two to enjoy all week…

4-5 lb grass fed chuck roast
Good salt

3 lemongrass stalks (see note above)
2 medium shallots, trimmed and chopped
5 large garlic cloves
3 jalapeno chiles, stemmed, seeded, chopped
2-inch piece of ginger, peeled, finely chopped
1 tbsp + 1 tsp good curry powder
1 can (14-ounces) full fat, unsweetened coconut milk or cream
Optional: 1 tbsp fish sauce

For the gremolata
1/2 cup unsweetened coconut flakes
1 cup cilantro leaves and tender stems, chopped
1 jalapeno or fresno chile, stemmed, seeded, sliced into half rings
2 tbsp fresh-squeezed lime juice (one average lime)
Salt to taste

Preheat your trusty oven to 250.

Trim the uppermost three quarters of the lemongrass stalks off and lay in the bottom on your dutch oven or large cast iron skillet (if using the prepared lemongrass puree, skip this step of course). Salt the chuck roast generously and lay atop the lemongrass.

Blend together the coconut milk, shallots, garlic, jalapenos, ginger, curry, the lemongrass (at least 1 tbsp of the puree if using, grate the bottom quarters of the stalks in otherwise), and the optional fish sauce, puree until smooth. Pour over the chuck roast, and slide into the oven.

Roast at 250 for 3.5 hours; you’re looking for the meat to begin to tenderize, and the liquids to reduce by roughly half. (It will look broken and oily, don’t worry about that). At 2 hours, turn the roast and throw it back into the oven for another 2 hours (maybe even three) until the meat is fall apart tender.

During the last hour, toast the coconut until golden (10-15 minutes), set aside to cool. When cool, combine with the cilantro and sliced pepper; add the fresh lime juice and salt just before serving.

When the roast is done, slice to your tastes and serve hot with the gremolata spooned over the top.

Enjoy.