Surf and Turf

December 17, 2011 By Richard and has 11 comments.


Yesterday was my 27th birthday. I’m not looking forward to getting old anymore, but it was a great day overall.

I had to work, but Amanda and I were able to go out and eat at Colton’s steakhouse in Russellville for lunch. We both had the sirloin tips which were awesome. Colton’s is one of the few places around where we’re able to eat real food that isn’t breaded or covered in some form of questionable sauce.

For dinner Amanda had bought “crawfish” from the butcher and rib-eye steaks.

I always thought crawfish were small, brown or red, freshwater shrimp — but these things she brought home were gigantic.

Basically, what I’m saying is that I have no idea what these are. They were labelled as ‘Fresh Canadian Crawfish,’ but some quick Google Images pictures leads me to believe they are, in fact, lobster based on their size and the size and shape of the claws. Do they have enormously oversized crawfish in Canada? Anyone know?

how_to_cook_crawfish

Preparation was as easy as steaming them in a little water, butter, and a few slices lemons.

They were served up with a rib-eye steak (rare), and a baked potato with butter. (Yes. A potato. In case you weren’t aware… Some guy, who does some TV show, said they were OK to eat again.)

paleo surf and turf

After dinner Amanda whipped out a paleo ice cream cake. Amazing, right?

primal birthday cake

Cake recipe will be posted once she gives it to me.

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Recipe: Deer Steak and Artichoke Hearts

December 13, 2011 By Amanda and has 2 comments.


Artichokes, Deer, Lemon Juice, Onion Powder

Luckily, we have plenty of access to fresh deer — living in the country in Arkansas and all.

So I like to find new things to do with it.

I made a quick marinade for this deer steak. The steak was marinated in fish sauce (you can find it in Thai foods section) and white vinegar. I only used 1 teaspoon of fish sauce and about 2 Tbsp. of white vinegar. It sat in the marinade for about 8 hours. The vinegar helps make the meat less ‘gamey.’

I cooked the steak in a frying pan on the stove at medium heat. It wasn’t a very big steak, and we were splitting it, so as it was cooking I cut it into thinner slices. When it was nearly done, I sprinkled 1 tsp. of onion powder on it.  In total, it cooked approximately 15 minutes.

Honestly, I never used to like deer. And if I didn’t know it was deer before I cleaned the meat, I would have guessed it was beef just from the taste.

The artichoke hearts were quickly fried in a couple of ounces of lemon juice (to taste) and a pinch of sea salt.

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