2011 May « Nutty Kitchen

Indian Spiced Ground Pork and Okra

05/28/2011 2 Comments

We came up with a new interesting and satisfying dish that will beautifully showcase and compliment the amazing Gruener Veltiner Grand Reserve 2006, as promised on our last post.

This wine brings out each and every spice and magnifies it’s taste to the utmost senses;

Here is what you need to put this awesome meal together:

Take all the ingredients and mix them in a blender into a masala paste.

1/2 Cup Aroy-D Coconut Milk
1/2 Cup Strained Tomatoes
1 tsp Cumin
2 tsp Turmeric
1 inch ginger
1 large red onion
1 bunch of Cilantro
Salt and Pepper to taste
3 Cardamon Pods
4 garlic cloves

Sautee the following until glossy golden and add the masala, then add the 1 lb of ground pork and 1 pound of okra.

6 Serrano Peppers (Less if you don’t like it very spicy)
4 green onions
1 Red Anaheim Pepper
1 Tbsp Coconut Oil

Cook on medium – low for a few more minutes and serve.

Filed under Primal Tagged with Cardamom, coconut oil, Cooking, Cumin, dairy-free, gluten-free, Ground meat, HDL cholesterol, Nutrition, Okra, Recipe, Tomato, Turmeric

Fabulous Austrian Wine

05/27/2011 Leave a comment

As you know per our first post about our vacation, we landed in Vienna and drove about an hour West to the Wachau, where my parents live. From there we explored several of the wonderful many ancient and Medieval ruins lacing the high mountains shooting up from the Danube river. One of my favorite ruins that I grew up with and still love is Ruin Aggstein. (we’ve been looking for the first half of our pictures for days now…looks like we lost/or erased them somehow)…

If you ever find yourself in the vicinity, try to book an amazing estate Medieval dinner high up in the windy “Robber’s Nest” and enjoy an amazing culinary treat amongst old Niebelungen ghosts and souls. Very cool treat indeed. …but you best plan as it fills up fast. We did not participate in a special dinner this time, but rather enjoyed the unbelievable history and architecture after centuries of rebuilds.

We enjoyed amazing locally grown food and amazing wines. The most widely known wine in Austria is a white wine called Gruener Veltliner, the special version of it is also known as Gruener Veltliner Smaragd. As we are quite familiar with some of our favorite wine makers in the Wachau area, we wanted to branch out a bit and try a new wine maker about an hour East and not far outside of Vienna in a region called Langenlois. A perfect part of the the Langenlois has a fairly small region called Fuersbrunn, where we were fortunate enough to make the acquaintance of Toni Bauer, the owner and wine maker of Anton Bauer.

Toni welcomed us with such hospitality at his beautiful and upscale wine tasting room. His wines are unbelievably delicious and sophisticated that we would line them up right aside some of our favorite California or French Chardonnays, Cabernet Sauvignons, and Pinot Noirs. We also love his Veltliners. Truly an experience. Currently he distributes and exports about 70% of his wines to the US markets and his wines can be found in upscale restaurants predominantly on the East Coast.

If you make it to Austria, his vineyards are a must visit. Toni thank you so much for your red carpet treatment, your amazing hospitality.

Look for a special recipe to go with one of Anton Bauer’s wines this Saturday morning. Henry and Jo

Filed under Primal, Side Dish Tagged with antioxidants, Anton Bauer, Austria, dairy-free, Danube, Langenlois, Pinot noir, Vienna, Wachau, Wine

Black Cod in Tomato Puree

05/19/2011 3 Comments

We are finally back from our Europe vacation, and oh man…have we gotten slammed upon returning to work. We will share photos from our trip, including wine, awesome dishes, and beautiful scenery. But for the next few days, we hope that you’ll find this new and super easy dish tasty and want to give Justin at Alaskan Pride a shout for some of their AMAZING fish.

Ingredients for this awesome dish:

1 lb of gorgeous black cod
1/2 cup of fresh tomato sauce (we made our own from fresh tomatoes and pureed them)
1/4 cup of Aroy-D coconut milk
1 tsp Sriracha sauce
1 pinch of sea salt (to taste, we use minimal)
1 pinch of fresh black cracked pepper
1/8 cup of fresh coarsely chopped cilantro

Heat oven on convection for 350 F.

With a fork, thoroughly blend together tomato puree, coconut milk, Sriracha, sea salt and pepper.

Place fish filet skin up into a small casserole boat, salt very lightly, sprinkle with fresh cilantro, and evenly pour sauce over fish, bake for 30 minutes. We served ours with some fresh asparagus – also baked.

We’d love your feedback – It’s good to be back home. Jo and Henry

Filed under Entree, Primal, Recipe Tagged with coconut milk, Cooking, dairy-free, Fish and Seafood, gluten-free, seafood, Tomato

Nutty Kitchen is on Vacation

05/04/2011 3 Comments

So much has happened for us, Jo took a new job, family was visiting, clients, … and then a planned vacation to her home country in Austria for her dad’s 70th birthday among other family things. Upon arrival and for her dad’s birthday, we had grass fed steaks, various salads, and great wines from the Wachau region in which her parents live. It’s been amazing ever since.

One of the most famous things to do in the Wachau is to visit a “good” Heuriger where you can get the most amazing home made meats, cheeses and wines for very little money. One of our family favorites is Heuriger Denk, but there are many others that hang out their Guild with a braided sign to signal that they are open for business and are delicious and fun. A Heuriger is only open for 2 – 4 months at a time, serving only their best – the servers are clothed in traditonal Wachau Dirndl, everything meaning the check is calculated by hand and folks are very friendly. If you ever make it out to Austria, this is a must see.

Let us share a line up of plates for a traditional Heuriger’s line up in order:

Tomato salad with vinegar and olive oil and some green onions – little salt, little pepper
Amazing “low-sodium” prociutto, from local/their own pigs with some fresh grated horseradish root from the garden
The creamiest of Emmenthaler cheese with typically red bell pepper garnish
Homemade beef tongue, sliced ever so thin – delicious!
Kuemmelbraten – pork belly broiled with caraway seeds on top and sliced very thin and served cold
Wild Boar liver pate with yogurt fresh chive sauce

We’ll keep you posted as we make our way through these next couple of weeks. Have fun, live well and appreciate life.

Our best – Jo and Henry