Spicy Cocoa Rubbed Venison Steak Lettuce Wraps

In honor of the hottest week I think central New York has ever experienced, twentysomething and paleo presents a deliciously paleo and cold dinner fit for any active and sweaty young adult – and the best part is: before it wound up in my freezer, it was romping around in the wild and eating naturally germinated plants. Thank you again to Coach Craig, Crossfit Partner-in-Crime Maria’s hunter and my new running group leader! Where he finds time to catch wild game between triathlons, training, and listening to maria gush about crossfit I just don’t know…

20130721-213002.jpg
Spicy Cocoa Rubbed Venison Steak Lettuce Wraps:

Venison Steak (or any steak of your choosing)
5 tbsp baking cocoa
3 tbsp chili powder
1 tsp cayenne pepper
3 tbsp freshly ground black pepper
1 tbsp coconut/olive oil
Iceberg lettuce
Tomato, Avocado, and any other fixins you may want

Pound thawed steak to tenderize.

Mix 4 tbsp cocoa, chili, cayenne, and black pepper.

Rub steak in oil, followed by the pepper-cocoa mix.

Cover in plastic wrap and let sit in fridge for at least an hour, no more than 4 hours.

In a skillet, heat another tbsp oil and sauté steak over medium heat for about 2-2.5 minutes (to get the perfect medium rare… mmm)

Set steak to the side to rest (don’t cut! Don’t cut! Don’t cut! Those juices are like gold…)

Slice steak or cut into portions for the week and slice into smaller pieces the day you wrap.

20130721-214835.jpg

Red White and Burger

Happy Fourth of July! Grilled Red Pepper and Onion Turkey Burgers with Tomato and Lettuce Wrapped have been waiting oh so patiently for the mid-summer holiday! I love an excuse to buy every red fruit and vegetable in the produce section.

20130630-220244.jpg

Red White and Burger:

1.25 lb ground turkey
1 red bell pepper
2 small onions
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tbsp garlic powder
1 egg
2 tbsp nutritional yeast (optional)

Chop pepper into large chunks and grill until become slightly soft with nice black char marks.

Slice and dice onions and mix into ground turkey with egg and seasoning.

Let pepper cool, dice, and mix into ground turkey mix.

Form into patties and throw on the grill.

20130630-220231.jpg

Serve with iceburg lettuce to wrap, onions, tomatoes, avocado and any other patriotic fixins you may fancy. Happy Independence!

20130701-201402.jpg

Spin-Fishy Cakes (4 servings @ 125 cal/ea)

20130329-234045.jpg

What to do with all the Whiting fillets in the freezer? Whip up some super easy fish burgers of course! I can’t help but cook fish with Franks red hot… for some reason the heat kicks any weird fishy-ness for me. And spinach makes all shaped meat cooler by default.

Spin-Fishy Cakes (4 servings @ 125 cal/ea)

6 whiting fillets
2 eggs
1 sm onion and scallions
3 tbsp frank’s redhot
3 tbsp chopped garlic
2 small potatos, mashed
2 cups spinach

Chop onion and garlic, sautee until soft and clear.

Lightly cook whiting fillets in skillet.

Remove and let cool while sautéing the spinach

Bake and mash your potatoes (poke, mic 5 min high, flip, mic 5 min high, slice, scoop, mash with fork)

Mash hot sauce and eggs into potato, followed by spinach and onion.

Finally, mash in the whiting fillets. Mash as thoroughly (fully fishy) or not as thoroughly (chunky fish cakes) as you’d like.

20130329-234103.jpg

Form into cakes and cook in frying pan as you would any other burger.

Let cool and package up for freezing, when the time comes, wrap this seafood SOB up in a nice lettuce wrap with tomato, onion and more Franks Red Hot (mmm)

20130329-234120.jpg