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Carnivore Instant Pot Moderate Recipes

Instant Pot “Paseo” Pork Sandwich recreation

 

I’ve tried several variations of “Paseo Pork Sandwiches” and finally decided using the Instant Pot yielded the best results, sharing my recipe for this legendary Seattle sandwich.

Carnivore Dinner Easy Equipment Food Saver Garlic Geography Grilled Herbs, Alliums, and Aromatics Johnny's Seasoning Salt Kid Favorites Lunch Main Course Meal Type Meaty Mild North America Oils Olive Oil Pork Pork Tenderloin Sage Salty Seasoning Mixes Sous Vide Sous Vide Supreme Taste Profile Thyme United States Vacuum Sealer Water Circulator

Sous Vide and Grilled Pork Tenderloin

 

This Pork Tenderloin is one of our kids favorite proteins, it is easy to prepare and nearly foolproof.

Asia Citrus Coconut Coconut Milk Difficulty Easy Fruit Geography Ingredients Instant Pot Jasmine Rice Lime Lime Zest Mild Pressure Cooked Recipes Region Rice Taste Profile Vegetarian

Instant Pot Coconut Lime Jasmine Rice

 

 Basics Recipe Series:  Description: Love the Instant Pot for so many reasons and use it for a variety of recipes, but it is probably used most often in our home to make rice. The rice comes out perfect every time, there is never any burnt or crunchy rice at the bottom like you can have …

Appetizer Chili Peppers Citrus Coconut Coconut Milk Countries and Territories Cucumber Dietary Considerations Difficulty Fruit Garlic Geography Ginger Green Onion Herbs, Alliums, and Aromatics Ingredients Japanese Cucumber Korean Red Chili Pepper Lemongrass Lime Lime Juice Lime Zest Meal Type Mint Moderate Oceania Onion Pescetarian Raw Recipes Region Seafood Shallot Sour Spicy Taste Profile Techniques Tokelau Tomato Tuna Vegetables

Ota

 

I just began a journey around the world; through food.

Going to cook a recipe from every country/dependent territory in the world.

1st up Tokelau, which was challenging to find a national dish for.

Ota seemed to be the best match. Added lemongrass, Korean chili, mint, garlic and ginger to the typical recipe.

Recipe:

6 servings as an appetizer

Ingredients

  • 1/2 lb. Sashimi Grade Tuna, cut into bite sized cubes
  • 2 Limes, zested and juiced
  • 1 small piece of Lemongrass, harder outer leaves removed, smashed with meat tenderizer or back of knife
  • 1 clove Garlic, peeled and grated with a micro plane or finely minced
  • 1 inch piece of Ginger, peeled and grated with a micro plane or finely minced
  • 1/2 Korean Red Pepper, finely minced (can substitute a jalapeno)
  • 1 Japanese Cucumber, quartered and seeded
  • 1 medium Tomato, seeded and diced
  • 1 large Shallot, finely minced
  • Small handful of Mint, chopped
  • 1 green onion, thinly sliced
  • 1/4 cup Coconut Milk

Instructions

  • Cut the Tuna into bite size chunks and place in shallow container
  • Zest Limes, reserve zest
  • Juice Limes and pour juice over tuna, add smashed piece of lemongrass and refrigerate for 30 minutes. Toss Tuna in Lime juice 2 times while marinating to ensure even coverage.
  • Grate Garlic
  • Grate Ginger
  • Finely mince Korean Red Pepper
  • Quarter seed and cube Japanese Cucumber
  • Seed and dice Tomato
  • Finely mince Shallot
  • Mince Mint
  • Thinly slice Green Onion
  • Add a 1/4 cup coconut milk and all remaining ingredients to tuna, season with salt and pepper to taste and refrigerate additional 5 minutes

 

Serve with Taro or Tortilla Chips

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