some recipes from NYC trip

So in the spirit of traveling and still eating paleo as mentioned in the newsletter, here are some more pics of the amazing food we had in NYC at Birreria and Takashi and also a couple recipes to go along. Roasted Garlic and Portobello Salad Serves 4 as side or app 4 giant portobello mushroom caps 6-8 cloves garlic roasted (put garlic cloves in aluminum foil pouch with drizzle of olive oil and pinch of salt in 325 oven for 25 minutes) 1 cup fresh mache or field greens 2 T balsamic vinegar 1 T olive oil 1 t chopped rosemary (fresh) 2 t chopped thyme (fresh) salt and pepper taste Marinate portobello with herbs, vinegar, olive oil and salt and pepper for thirty minutes. Drain off and reserve liquid. Grill mushroom over med high grill for 3-4 minutes on each side. Toss greens and roasted garlic in reserve marinating liquid put mushroom caps on plate and top with greens and roasted garlic.  

Next was an amazing place called Takashi. They specialized in all the bits of the animal that were thought of as "trash" meat, turned into very delicious things. One was a grilled beef cheek. Holy crap this was awesome. If you can't get beef cheek sub out skirt steak. Korean BBQ Steak 1 # Beef Cheek or skirt steak sliced super thin 2 T coconut aminos (sub for soy sauce) 2T toasted sesame oil 1/2T avocado or coconut oil (raises smoke point for grilling) 1/2 T red chili flake salt and pepper to taste Marinate meat for 1-3 hours in marinade above get grill super hot and grill pieces for 1-2 minutes on each side eat on its own or over a salad, or with kim chi, etc, etc. Here is a pic of the cheeks and then some other amazing things we had at Takashi.