Musings on eating + moving

Here's our Paleo-ish take on Loco Moco. A beloved Hawaiian breakfast staple consisting of rice, a hamburger patty, fried eggs, and brown gravy. To make it more Paleo aligned and altogether more healthful, we're substituting traditional rice with cauliflower rice and making the gravy sans gluten. 

This recipe is inspired by one of our SF makers, Chef Branden (of A'reve Event Production) and our SF Culinary Manager, Bill. You can find Loco Moco w/ a Side of Potato Salad on the SF menu rotation featuring Primal Kitchen Mayo.

Loco Moco w/ Cauliflower Rice & Potato Salad

You're 20 culinary minutes away from deliciousness. Serves 4

Beef Patty Ingredients:  
2 lbs ground beef
1/2 grated sweet yellow onion
1 egg
1tablespoon coconut or avocado oil
salt and pepper to taste

Instructions: Mix beef, onion, and egg together until completely incorporated. Form into 4 equal patties about ¼ inch thickness. Heat oil in pan then sear/cook patties in a for about 5 minutes on each side (until medium to well done)

Beef Gravy w/ Sautéed Mushroom & Onion Ingredients:  
1/2 cup sliced mushrooms (white or cremini)
1/2 diced yellow onion
2 cups of beef stock
2 tablespoons of potato starch
2 tablespoons of water

Instructions: In the same pan (poor off most of the grease but leave the grit) that the patties were cooked in, add mushrooms and onions, sauté until moisture is gone and onions are opaque. Add beef stock to deglaze the pan. In a separate cup mix potato starch and water together until dissolved, then add to the pan.  Let the gravy simmer until desired consistency and flavor is reached.

Cauliflower Rice w/ Sautéed Cabbage Ingredients

1 head of cauliflower
2 tablespoons of olive oil
pinch of kosher salt
 ½ head of purple cabbage

Instructions: Remove stems from the cauliflower (just florets). Place in food processor and blend until consistency resembles rice or couscous sized pieces. Dice the cabbage head. Heat oil in pan until it reaches its smoke point (first sign of smoke coming off pan). Add cabbage and cauliflower, season with a pinch of salt. Cook until cauliflower and cabbage are soft on the outside but still have a little bite to the them (or al dente).