Back in February, Katy and I gave the paleo diet a whirl in an effort to get in shape for a Mexican beach vacation. If you are unfamiliar, it is a diet based on the ways of our caveman ancestors. Lots of meat, vegetables, fruits, and nuts. No dairy or grains and absolutely no processed food. To be honest, we each did our own modified variation of the diet, taking some liberties with what was acceptable and what wasn’t. I allowed beans, rice and quinoa, and yogurt. I figured those are all healthy foods, and it helped keep me sane. I really felt great during the diet and I’m continuing to avoid processed food like white flour, refined sugar, and processed meat.
Anyway, I made this recipe up during the diet, and even though bread crumbs are cheating, who cares right? It’s a 1/4 cup! It makes enough for 2 people plus a little leftovers, so scale up if you’re serving more people.
- 1.25 lbs ground turkey
- 1 egg
- 6 strips of bacon
- 1/4 cup bread crumbs
- 2 green onions (sliced)
- 1 tablespoon worcestershire sauce
- 1/4 cup dried cranberries
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper
- 1/4 teaspoon cumin
- 1 clove minced garlic
Preheat oven to 350°F
Grease a cookie sheet with butter. Use a sheet with raised edges so grease doesn’t spill off.
Cook the bacon on medium heat until some of the fat has rendered off and it just begins to brown. Remove from heat and drain on paper towel. While the bacon is cooling, mix everything but the turkey and egg in a large bowl. Then chop three strips of bacon into 1/4″ bits and add to ingredients. Next, add the egg and ground turkey and mix all ingredients thoroughly with your hands. Shape into a loaf and place onto the cookie sheet. Cover with the remaining bacon strips and bake for 45 minutes.
I love this recipe because the turkey stays moist, and the bacon adds awesome flavor (it always does)! Little bites with cranberry and onion add sweetness and texture, and the cumin and red pepper give it a nice little kick 😉 Have fun cooking and enjoy! Thanks for reading.
Katy and I got out of Austin for a night over the weekend to do some camping just south of San Antonio. We found an awesome campground that was run by a super nice family who were friendly and helpful and recommended their best site for us. We set up camp right next to the Medina River which had an enchanted feel to it as the afternoon light slipped through the trees.
our peaceful fishing spot down by the river
After a few hours of unsuccessful fishing, more than a few beers, and a couple card games we sparked up a fire and began cooking dinner. It’s amazing what hot coals and a good cast iron skillet can do. Katy’s handmade burgers(beef, salt, pepper, worcestershire) were on the menu, but the bacon had to be cooked first. The bacon cooked down and left a nice puddle of grease that our burgers were more than happy to cook in. They sizzled in the pan and and got a nice hard crust on the outside, but maintained a perfect medium rare inside. The buns were spread with garlic butter and toasted inside aluminum foil while cheddar melted atop the burgers. I’m serious when I say this was a top 5 burger in my life. Juicy burger, crispy bacon, and melted cheese topped with mayo, lettuce, tomato, and onion. And I think the real kicker was the garlic butter. OH MAN I want another. It was dark but I still tried my best to get a good pic.
After a good night sleep with an early morning to check out a meteor shower, the fire was back up and running to start breakfast. We had fingerling potatoes that Katy halved and put in foil with onions and more garlic butter. They sat right in the hot coals and cooked and caramelized while we made more bacon, of course. After crisping up the rest of the bacon, I friend and egg in the skillet while toasting an everything bagel with more garlic butter. I promise, garlic butter makes everything better. Piled high on the toasty bagel with a slice of cheddar, this bacon-egg-and-cheese sandwich could have been ordered at a restaurant.
This might be one of the best effort-to-flavor ratio snacks ever. Take 5 minutes to whip up a few cups and you have a savory sweet snack with a little spice and a citrus tang. You can make it out of the can, but if you have the time either boil the corn on the cob or better yet, roast it on the barbecue. I used corn that was roasted the night before that we didn’t eat and simply warmed it up for the recipe.
Mexican street corn:
- 4 ears of corn
- 4 tablespoons of mayonnaise
- 2 limes
- 4 ounces of Cojita cheese
- cayenne pepper
- salt and pepper
Roast, boil, or microwave the corn to get it nice and toasty. Split it equally into 4 cups (one cob makes about one cup). Put one tablespoon of mayo on each cup of corn, salt and pepper to taste, sprinke on some cayenne pepper, then crumble tone ounce of cojita cheese on top of each cup. Put a wedge of two of lime on each rim and serve hot. Mix it all up and you have a great blend of flavors without breaking a sweat, or the bank.
G’Raj Mahal seems to encompass everything there is to love about Austin. Amazing food, friendly people, and a one of a kind “Keep Austin Weird” style food truck. Calling it a food truck would be a lie because it doesn’t move, but calling it a restaurant is further from the truth – it doesn’t even have walls. But somehow they turn this parking lot and trailer into one of the most enjoyable dining experiences I have ever had.
It located in the unique Rainey Street neighborhood where a bunch of old houses have been converted into bars and the whole block has a laid back vibe. G’Raj Mahal is only open for dinner, as we found out a few weekends back when we tried to go for a late lunch only to be disappointed. There was a lot of hype about this place because we had seen it on the Food Network show Eat Street and were really excited to see what it was all about.
It’s a bring your own booze joint so we grabbed a 6-pack of Shiner Ruby Reds and strolled over. Ruby Redbird is Shiners summer beer and has ginger and grapefruit and is one of my new favorite beers. It went really well with our dinner and I’d highly recommend it as your booze of choice at G’Raj Mahal.
The decor here is a contrasting mix of scrap metal, flowing white linen, and a few cats laying around the outside of the dining area. We were sat by a host and given a friendly server who helped us pick out our dinner since neither Katy nor myself are Indian food aficionados. It was very cool to be served at a food truck and it really gave it a brick and mortar restaurant feel.
We started with garlic naan and a side of Raita which is homemade yogurt sauce served cold with chopped veggies and is seriously AMAZING. Literally when the naan was gone I ate the rest of the sauce with my spoon. It should be noted that everything is served on styrofoam plates which completely adds to the no worries vibe at this place and I loved it.
For the main course Katy ordered chicken malabar which is a creamy curry made with a coconut milk base. It is thickened with a caramelized onion sauce and mixed with more spices than I knew existed, and had a perfectly creamy texture and sweetness. I was feeling spicy so I ordered the rechaad masala with shrimp, which is a red-chili paste that was pan-fried with huge plump shrimp. It was hot but not over-whelming or uncomfortable. I actually wanted something hotter but this is apparently their hottest sauce. I asked. It all comes with a big bowl of basmati rice and needless to say, there was nothing left when we stood up to leave.
I really, really enjoyed our trip to G’Raj Mahal and would highly recommend it for anyone looking for a unique date idea or something other than the food truck parking lots. It has an eclectic vibe in an unusual neighborhood and is very much “Austin”.
91 Red River
At the end of last summer Katy and I were back in upstate NY for our friends Katie and Ben’s wedding which was a beautiful event held in the farm hills nearby my house. It had all the ingredients for a perfect wedding….great location, live band, friends, and an open bar.
This is where I was introduced to Moonrockets. Ben, the groom, explained this was their drink of choice at the firehouse he volunteered at, so I reluctantly gave it a try. I say reluctantly because gin was on my “don’t drink” list since an unfortunate night back in high school with a bottle of Tanqueray. Needless to say I came crawling back. No hard feelings gin.
This is my rendition of the drink done with the local Texas beer Lone Star, and I recommend you use your own local affordable beer as well. Double or triple the recipe for party size!
- 1 can of lemonade concentrate
- 2 cans of local beer
- 14 ounces of gin
- 8-10 mint leaves
At least an hour ahead of time, chiffonade a small batch of mint and evenly spread it into an ice cube tray. Fill with water and freeze.
When ready, mix the lemonade concentrate as instructed into a large pitcher then add in two cold beers. Pour in 14 oz. of your gin of choice and mix well. Pour over the minted ice cubes and enjoy on the next hot summer day and the cubes will slowly melt releasing the mint into the drink.
Thanks for reading, enjoy!