Frisco-Tri-Tip & Sauce

Looks wonderful!! 

Frisco, it is time for you to write up the cook book and publi****!

Perfectly cooked!  My bookmarks are filling up... just waiting for the day...

YUMMMMM! I'll have to look up "Sriracha"- whatever it is it looks fantastic. I agree, we need a cookbook Frisco!

Looks yummo!  And I think it is cooked just right for the full flavor. 

Frisco,

Do you have a low carb galic chili aioli recipe?

Hugs

Donna

 
No..... send me one!

It is becoming quite clear that it is all about the sauce/condiments to compliment proteins.

There are only a certain amount of ways to prepare proteins......but an endless amount of toppings and compliments....

frisco

Ok, a mission!!!

Hugs

Donna

Powderded wasabi is great to add a little "zip" in the greek yogurt sauce.

I'm curious...have you tried shirataki noodles in any of your wonderful dishes? I am particularly interested to try using the rice cut noodles in place of actual rice in su****hey are 0 carbs-0 calories-0 fat.  They can be found at most asian markets and some health food stores and online under miracle noodles. Let me know your thoughts...

I agree - a cookbook is warranted! You rock!!!

Here's a few reipes, I did with Shirataki noodles.




2 tablespoons unsalted butter
1½ cups heavy cream
½ cup grated Parmesan
¼ cup grated Pecorino Romano
1/8 teaspoon pepper
Pinch ground nutmeg
Directions:
1. Melt butter in a medium saucepan over medium heat. Add cream and simmer until reduced to 1 cup, about 10 minutes.
2. Remove from heat; stir in Parmesan, Pecorino Romaro, pepper and nutmeg until the cheeses have melted and sauce is smooth.
3. Serve right away.








Baked chicken breast
sauce over shirataki noodles(tofu base)....Topped with cilantro...






Hugs

Donna