Friday – 160422

SWOD

Deadlift
*Deload Week*
5 @ 40%
5 @ 50%
5 @ 60%

WOD

You may pick a WOD that you missed from earlier in the week or choose a named CrossFit workout – the girls, heroes, or games workouts. You may not create your own WOD. This is an excellent time to test benchmarks or make up missed strength workouts.

Food for Box with Chef Adam

Soloman challenged me on my green chili making skills this week.  As I’m sure most of you know, green chili is a staple here in Colorado.  There are also many ways of enjoying it, whether it’s in a breakfast burrito, by itself served over white rice or on nachos, I’ve even seen it served on top of burgers.  Typically when I make green chili I make it in large batches for work, braising the pork by itself with vegetables to make a beautiful stock that I can fold into the chili.  I simplified this recipe to make it easier, so we are just going use some good ole fashion chicken stock.  Should be just as good and less time consuming.  You can make it in a crock-pot but I don’t have one, so I’m gonna cook it low and slow on the stove for 6 hours.  Most the labor will be in cutting the vegetables and the recipe should go along way.  You can freeze what you don’t wanna eat right away or try and get creative with serving it different ways throughout your week.  I’ll include the recipe for the coconut flatbreads we’ve made before, they’re super simple and you can use them in place of a taco shell in addition to your favorite taco toppings. Chilies are still out of season.  I suggest you try this recipe again in the summer when you can stop by one of those stands off the side of the road and pick up some fresh roasted Hatch Chilies, it will makes a huge difference and your car will smell great!  If you do use fresh, make sure you wear gloves and remove the majority of the burnt skins and seeds.

IMG_4241

Crock-pot Green Chili and Coconut Flatbread

Pork Seasoning

This is optional; you may use taco seasoning (check to make sure there’s no wheat in it!) if that makes things easier for you.  This is better though!

1 Tbsp Ground Coriander

½ Tbsp Ground Cumin

1 Tbsp Paprika

½ Tbsp Ground Cayenne Pepper

1 Tbsp Granulated Garlic

1 Tbsp Dried Oregano

1 Tbsp Salt

 

Green Chili

FullSizeRender2 lbs Pork Shoulder cut into 1” cubes (or any pork roast, remove the netting and cube the meat)

Pork Seasoning From Above

1 ½ cups Diced Onion

½ cup Diced Celery

2 Tbsp Minced Garlic

4 Tomatillos, Peeled and Cut into Chunks

2 Jalapeños, De-seeded and diced

3 Limes Juiced

32oz canned Green Hatch Chilies Diced

¼ cup Tequila

2 cups Chicken Stock

1 Tbsp Salt

1 tsp Olive Oil

¾ cup Chopped Fresh Cilantro (for the end after cooked)

2 Tbsp Nutritional Yeast Flakes (“’)

10 Green Onions (lightly oiled, charred on the grill and chopped)

IMG_4238Get a cast iron pan or a large sauté pan on high heat.  Using a bowl take the cubed pork and season it with the pork seasoning.  Add the oil to the pan following with the cubed pork.  Lightly browning the meat, rendering off some of the fat, about 6 minutes.  Lower the heat if needed.  Now you may discard the hot oil (I suggest you dump it in a coffee can till it cools, then trash it.) and deglaze the pan with the tequila and a fresh squeezed ½ a lime.  The tequila may flame up, so step back and watch ya eyebrows.  Take the mixture to the crock-pot and dump it in.  Now dump the rest of the shit in, everything except the cilantro and the nutritional yeast flakes.  Set the crock-pot on low and forget about it for five hours.  After five hours remove the lid, check it; add the nutritional yeast flakes, chopped green onion and cilantro. Taste it and season it; maybe it needs a little more lime or salt.  Serve it how you please.  I ate mine with some white rice, avocado and some fresh, sliced, raw radish.  I also like spicy things. If you don’t, don’t use any jalapeño.

 

IMG_3969Coconut Flat Bread

4 tsp Un-refined Coconut Oil (for the pan)

6 Egg Whites (or 6 Tbsp)

2 tsp Baking Powder

2 Tbsp sifted Coconut Flour

½ tsp cumin

1 Tbsp chopped Chives (fresh or dry)

1 Tbsp Nutritional Yeast Flakes, Optional (health food store, gives the cheese flavor)

Place the egg whites into a bowl and whip the piss out of em for 30 seconds.  Add in the rest of the ingredients and whisk again till the mixture is smooth without any lumps.  Next, place frying pan on medium heat (cast iron if you have it).  Once the pan is hot, add in a tsp of coconut oil and swirl it around the pan.  Then pour ¼ cup of the batter into the center of the pan and rotate it, attempting to make it round, like a large pancake, doesn’t have to be perfect though.  Immediately cover.  After about a minute the batter will begin to bubble and brown; like a pancake, that’s when you can flip it.  Let it cook for another 30 to 40 seconds on the other side and then remove it to cool.  Repeat, starting with the oil till there is no more batter.  Your batter should be about a cup and should give you 4 herbed flat breads.  When cooling, try to leave the most recently seared side sitting up towards the air; this leaves you with a somewhat crispy crust.

10388582_10100456472978378_5403592061520248016_nChef Adam Devers

Certified Personal Private Chef

chefadevers@gmail.com

Recent Posts

Leave a Comment