I like my chicken fried, cold beer on a Friday night, a pair of jeans that fit just right….motha fucka!
If you haven’t figured it out yet, I’m in Texas, and was born and raised off fried fucking goodness. Only difference now is I won’t die from it.
Being whole30/whole60 keeps me from doing many recipes as before, I used to crank the bitches out, but I can’t, because I get weak in the knees just thinking about my chocolate thunder (pronounced thun-duh).
But what-the-fuck-ever, I’m good.
Ok so you’ll need:
●1 cup of almond meal (I made my own)
●2 Tablespoons of organic coconut milk(from the can)
●8 oz (weight) of chicharrones (pork skins, without the meat attached) crushed.
●2 lbs or so of grassfed cubed beef steak ( grassfed is so much more tender)
●chipotle infused olive oil (or coconut oil, which can handle higher heats)
●Salt and pepper for taste
Ok, so you’re probably thinking ,”what the fuck, pork skins?” Well get over it, the flavors blend so well it’s like a drop kick to your face, so shut the fuck up.
□heat pan (preferably stick-less)to medium (with EVOO) or high (coconut oil) and coat pan with your choice of oil (EVOO, coconut)
□Mix the eggs, coconut milk, add a pinch of S&P whisk the shit
□Mix almond meal and crushed chicharrones
□pat steak to make sure it’s dry…salt and pepper dat hoe, but not too much because there is a ton of salt naturally in the chicharrones.
□dip meat in egg mixture, then coat with dry mix, making to that you shake off excessive “breading”
□CAREFULLY ADD MEAT TO THE PAN!!! Dont burn your bitch ass because you’re excited to get this in your mouth!
□depending on thickness of your steak you’re looking at 4 minutes per side.
□ place cooked steaks on a paper towel to drain off oil.
■ eat that shit
Now broccoli rice/couscous/quinoa:
Broccoli tops in a processor, sauteed in chipotle infused olive oil, with fresh slices of radish.
That’s it! It’s really not that hard, tag my ass on IG if you attempt this dish, because I think you’re in for a mouth ass whooping.
Moral of the story:
Mama, I know you can’t wait,
but bitch you crazy if you think you getting my steak.
Keep it thuggish, ruggish and toned
Pamela Martha Focker