Wednesday, February 6, 2013

Fig Balsamic Beef, Zucchini Fries, Fig Balsamic Caprese salad - it's what's for dinner

I need suggestions on how to name my recipe posts. Guess I could just drop the "it's what's for dinner" part. Cuz technically, this will be my lunch tomorrow too.

One week until the 40 Day Paleo Challenge!  Who's excited?!?

We have a new addition to the family.  This is Apollo. Contrary to popular belief, we did not name him after the Greek god of music, poetry, plague, oracles, sun, medicine, light, and knowledge (thank you Wikipedia).  He is actually named after Commander Lee "Apollo" Adama in Battlestar Galacatica. nerd alert.

And for those of you not familiar with our other kitty... The orange one is Mitch. This is Mitch attempting to not swat at Apollo. They are free entertainment. Well, not free. But close enough.

Okay, now for tonight's meal. It's almost Paleo. I'll explain the instructions separately, but if you are good at overlapping your time for different dishes, this ends up being a fairly quick meal to make.

By the way - still working on my photos. Any hints on how to improve would be great. It's hard to take photos when you're hungry.

Fig Balsamic Beef

  • Organic steak(s)
  • Olive oil
  • 2-3 oz. Kalamazoo Olive Company's Fig Balsamic Vinegar (TO DIE FOR! So far we've tried this and the Butter Olive Oil. Yes, Butter Olive Oil. Tell me that doesn't make you drool.)
  • Salt (Himelayan, Sea, anything but the fake stuff!)
  • Ground black pepper
  1. Put olive oil in a large skillet, place over medium-high heat.
  2. Sprinkle some salt and pepper on one side of the steaks.
  3. When skillet is nice and hot, place steaks spice-side down. 
  4. While steaks are cooking, salt and pepper the side facing up. Let them cook for about 2-3 minutes - this is completely dependent on thickness of steak... use your own good judgement. :)
  5. Flip steaks. After a minute or so on this side, add some of the Fig Balsamic Vinegar  to the skillet. 
  6. After 2-3 minutes on the second side, reduce heat to low, add the rest of the Fig Balsamic Vinegar, and cover the skillet. 
  7. Another option - remove the steaks, and reduce the Fig Balsamic Vinegar to glaze. Yum!

Zucchini Fries
See this post. Replace eggplant with zucchini. 

Caprese Salad


  1. Slice mozzarella.
  2. Dice basil.
  3. In bowl, place mixed greens, cherry tomatoes, basil. Sprinkle with salt, pepper, olive oil balsamic. I'll let you be the judge of how much of each.  
  4. Mix.
  5. Food -> Mouth. Enjoy!


  1. OMG. That Fig Balsamic sounds amaze. I looooove balsamic already, so I'll have to pick some of your stuff. Where did you get it? Oh and I'm getting there as far as being ready for the challenge. I've been trying to phase out empty carbs and starches. We'll see!!

    1. I posted the link above, but it's a place in downtown St. Pete called Kalamazoo Olive Company. Somehow you and I overlooked it on our recent adventures :) I actually haven't been yet; the hubs went late last with some co-workers. Apparently they have a ton of flavors and they are ALL amazing. We've already pretty much killed the Butter Olive Oil tee hee hee :)

  2. Pro Tip:
    Season both sides of the steak when you take it out of the fridge, and let it set out for 30 minutes or so before cooking.

  3. To be fair, Lee Adama's call sign was named after the God Apollo, so both things are correct.