To the Beach... And Beyond

If you don't have time during the week to cook, then do it on the weekend.

Here's the way I do it...

Get everything out...

A 12 - 16 oz preseasoned tenderized Ribeye

2 preseasoned Ahi Tuna Steaks

Onion, Red Bell Pepper, jalapeño, Serrano, poblano, habanero peppers, asparagus, carrots, squash, zucchini, kale, mango, strawberries, grapes, blueberries...

Lot of good quality fresh ingredients!!

Ribeye on first cause it'll take the longest...

I did 5 mins on each side with 5 mins of rest for medium.

Hard veggies in the Dutch Oven.

Flip the Rib.

That's the nopalitos aka cactus in a separate skillet cause they tend to be slimy like okra.

Soft veggies in...
Squash and Zucchini.

Ginger on the left....

Kale on the right.

Already did the tuna.... Just a seer on both sides and Ribbie is taking a nap...

Kale in last...

Add a little water and cut off the heat...

And cover for 2 mins...

And roll in the kale with the other veggies.... That's all the cooking it needs.

Prep the garnishes.

Radishes, Jalapeño and fine dice a whole habanero!!!

Yes my friends I can eat a whole habanero in one sitting...

Spread out on a bunch of food.

Peppers are another one of my secret weapons in the Food War.

I am convinced the capsaicin in peppers is a Wonder Drug - speeds up the metabolism, boosts the immune system and obviously keeps you regular!!!

Love them!!!

Start portioning out the veggies.

And add the garnishes.

Including fresh Basil.

Package my friend Mr Habbie all by Himself..

He deserves the respect!

Holy Shit.... That's a lot of food!!!

Ribeye and Veggies!!!

Tuna and Veggies - perfect rare on the inside!!

More to come!!!