Planet Green
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You know, many people today are following a low carb diet to loose weight. But what happens when you're stuck in a rut? Your beef gets boring, your hamburger humdrum and your sides just need a whole lot of work as well.
Today we'll meet Bob.
Bob lost forty pounds on a low carb diet, but has run out of ways to cook pork and beef. We can help with dishes like Grilled Oysters with Chipotle Compound Butter, juicy Buffalo Rib Eye Steaks With Blue Cheese Glacage, tender Ginger Beer Marinated Pork Chops and a fresh Tomato Onion Salad with Grilled Vegetables.
TIPS:
- Store your Oysters in the refrigerator with the cupped half on the bottom and the flat part on top. Drape with a wet towel so the shells don't dry out and the oysters will stay moist and juicy.
- Wrap moist cheeses, like blue cheese, in a dry paper towel before storing in a glass or plastic container in the refrigerator. This will keep the cheese from getting slimy and moldy.
- Making a compound butter is a great way to use up fresh herbs. Combine leftover herbs with softened butter...then freeze for up to six months. Compound butters are great on grilled fish, chicken or in sauces.
Recipes featured on this episode:
Emeril's Grilled Wellfleet Oysters with Chipotle Compound ButterEmeril's Dry Age New York Strip and Buffalo Rib Eye Steaks with Blue Cheese Glacage
Emeril's Ginger Beer Marinated Pork Sirloin Chops
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
More about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
