Archive | June, 2015

Sidesaddle Angels: Bacon-Wrapped Shrimp and Oysters

Shrimp and oysters wrapped in bacon and grilled

Shrimp and oysters wrapped in bacon and grilled

 

There’s a restaurant nearby called the Steamboat Warehouse in Washington, Louisiana. For years, one of chef Jason Huguet’s award-winning signature dishes has been Sidesaddle Angels with a Remoulade-style sauce. It’s shrimp and oyster wrapped in bacon. We’ve ordered and enjoyed it countless times, but recently the chef decided not to serve the broiled paleo version anymore. The only way you can get it is battered and deep fried. Let’s just say it’s too much. No amount of whining has deterred the kitchen, it’s the fried way or the highway.

So we turned a minus into a plus and came up with a grilled version that we think is as good or better than the original. Cooked over a charcoal fire (or under the broiler) and served with a homemade Remoulade, this dish is a wonderful alternative to steaks or chops on a Saturday night.

Bulletin. Bulletin. Bulletin. Harris had a Facebook conversation with Jason, the chef of the Steamboat this week, and broiled Sidesaddle Angels are back! And we went there last night to partake! (Aug. 28, 2015)

Grapefruit Avocado Salad

Grapefruit Avocado Salad

We contrasted the richness of the Sidesaddle Angels with an avocado and grapefruit salad and followed it with a cool dewberry gelatin dessert taking advantage of the tart, ripe berries growing in the yard.

Gelatin is an overlooked source of nutrition, so this dessert is not only fun and fruity, but it’s also low in sugar and high in goodness. That it’s made with red wine, makes it a luxe jello shot – though you can substitute cranberry juice if you prefer.

Dewberry Gelatin Dessert

Dewberry Gelatin Dessert

We hope you’ll try the menu and let us know what you think. And for your cooking and dining pleasure, we’ve included a Spotify playlist of tunes. Remember: dancing around your kitchen constitutes as exercise, and it’s a whole lot more fun than a gym. Enjoy!!

Shrimp and oysters wrapped in bacon and grilled
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Grilled Paleo Sidesaddle Angels with Remoulade
Shrimp and oysters wrapped in bacon and grilled to crispy, juicy paleo perfection. Served with homemade Remoulade for dipping.
Grilled Paleo Sidesaddle Angels with Remoulade
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Shrimp and oysters wrapped in bacon and grilled to crispy, juicy paleo perfection. Served with homemade Remoulade for dipping.
Servings Prep Time Cook Time
4servings 30minutes 5minutes
Servings Prep Time
4servings 30minutes
Cook Time
5minutes
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Instructions
  1. In a large skillet over medium heat, cook the bacon until about halfway finished. Par-cooked bacon will ensure that it crisps up on the grill without overcooking the seafood and is easier to handle when wrapping the shrimp and oyster.
  2. Season the seafood with Cajun/Creole or other spice blend or use a combination of salt, black pepper and cayenne.
  3. Tuck an oyster into the curve of a shrimp. Wrap a bacon strip around them and secure with a toothpick. It's not necessary to soak the picks in water. Repeat with remaining bacon, shrimp and oysters.
  4. Make the Remoulade by combining the remaining ingredients. Refrigerate. For a paleo version use coconut cream instead of sour cream - or eliminate either cream. It's just as delicious without it.
  5. Light a charcoal fire or gas grill. Place skewers on grill pan or grate that keeps the skewers from falling into the fire. Cook for about two minutes - check to see how fast they're browning. You want them deep golden. Flip them over and cook another two minutes or until deep golden on the second side. Remove to platter and drizzle with Remoulade.
  6. Sidesaddle Angels
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Grapefruit Avocado Salad
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Grapefruit Avocado Salad
Juicy pink grapefruit and luscious avocado with a refreshing citrus dressing combine into a perfect summer salad.
Grapefruit Avocado Salad
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Juicy pink grapefruit and luscious avocado with a refreshing citrus dressing combine into a perfect summer salad.
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
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Instructions
  1. Make dressing: combine lime juice, honey, olive oil, salt and pepper. Distribute baby spinach on salad plates. Alternate grapefruit sections and avocado slices on top of spinach. Drizzle with dressing.Grapefruit Avocado Salad
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Dewberry Gelatin Dessert
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Dewberry Gelatin Dessert
Cool and refreshing grown-up jello made with red wine (or cranberry juice) and berries and topped with paleo whipped coconut cream.
Dewberry Gelatin Dessert
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Cool and refreshing grown-up jello made with red wine (or cranberry juice) and berries and topped with paleo whipped coconut cream.
Servings Prep Time Cook Time
4servings 20minutes 10minutes
Servings Prep Time
4servings 20minutes
Cook Time
10minutes
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  1. In a small bowl, add water and sprinkle gelatin on top. Allow to dissolve. Place wine in a small saucepan and heat just to boiling over medium high heat. Add 2 tbsp honey and taste. Add the gelatin mixture to the red wine and stir thoroughly. If not sweet enough, add additional honey to taste. Divide the mixture among 4 serving dishes and add berries to each serving. Chill for 2 hours or until set. Top chilled gelatin with a scoop of coconut cream and serve.
  2. Whip heavy cream and sweeten with coconut sugar or honey. Or mix coconut cream with honey. Serve gelatin garnished with cream.Dewberry Gelatin Dessert
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Filet Mignon and Cherries. Summer party!

Make Ahead Steak Salad

Make Ahead Steak Salad

I’m not much of a TV watcher (except “So You Think You Can Dance”) and a while back, I was passing by the den one visit to my Mom’s when the “Gilmore Girls” was on. The scene was a woman in a dimly lit kitchen. She was standing by the sink, tore open a bag of salad mix, dumped some bottled dressing in it and forked up an unenthusiastic mouthful. Sad.

Simple, fresh ingredients for an elegant, make ahead meal: filet mignon, goat cheese, cherries, pecan and greens.

Simple, fresh ingredients for an elegant, make ahead meal: filet mignon, goat cheese, cherries, pecan and greens.

Goat cheese is easy to slice if you use dental floss.

Goat cheese is easy to slice if you use dental floss.

Nourishing yourself should include feeding your soul. This menu (thanks to the recipe plugin I use) can be an elegant meal for one or the basis for a mid-week party without any fuss. All the components can be made ahead and assembled while your guests are arriving. And as for bagged salad at the sink? No way! You need a wonderful meal to look forward to after a long, busy day.

Skip the drive through window. Set out some pretty dishes. Fire up the Spotify playlist and enjoy! I’ve chosen tunes for summer lushness – a little humid with the occasional light breeze.

The salad recipe is based on one from Cooks Illustrated. The original featured chicken breast and an orange-marmalade dressing. When I saw fresh organic cherries at the market, I remembered the recipe, but chicken didn’t seem to do the cherries justice. At the time, I was the personal chef for several clients, and I had to cook all the dishes in advance. I loved steak right off the grill and served with crisp salad vegetables, but this wouldn’t be possible with a pre-prepared dish. And rib eyes or sirloin served another day are just leftovers. I thought about filet mignon, and when I tried it out, it was perfect. Why? Because the lack of marbling means that you won’t run into streaks of cold, hard fat. The tender texture of cooked tenderloin doesn’t suffer as much from refrigeration. A little of the luxurious meat goes a long way, plus filet mignon demands bold flavors to offset its inherent blandness, which is why Béarnaise or another assertive sauce almost always accompanies this cut of beef.

Make Ahead Steak Salad with Cherries and Goat Cheese

Make Ahead Steak Salad with Cherries and Goat Cheese

Harris isn’t a main-course salad kind of guy generally. But he loves this meal. There are so many interesting textures and tastes, and the dressing is perfection. For a paleo version, you can omit the goat cheese, but do try to use Sherry vinegar and orange peel and juice in the dressing. They pull the dish together the way that the perfect shoes and jewelry make an outfit. I opted to use a fresh orange instead of commercial marmalade to keep the dressing real.

I love dishes like this for entertaining because guests can easily bypass ingredients they don’t appreciate. And dressing a salad is a matter of personal taste. Some like a little, others like a lot.

Luscious sweet potato soup is an easy starter to a festive meal.

Luscious sweet potato soup is an easy starter to a festive meal.

The sweet potato soup is a great way to open the menu. People love soup, but we don’t often think to serve it as an appetizer. It’s fresh and light and delicious. A novel way to present the dish is in a mug with or without a spoon. I like the clear taste of the sweet potatoes with its water base, but feel free to use homemade bone broth instead if you like. The squeeze of lemon in the end adds zing and perks up a flagging mid-summer appetite.

Luscious sweet potato soup is an easy starter to a festive meal.
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Sweet Potato Soup with Lemon
This super simple sweet potato soup is a lovely appetizer or lunch choice and reheats well. The bright flavors enhanced by lemon and bold color will cheer and nourish throughout the seasons.
Sweet Potato Soup with Lemon
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This super simple sweet potato soup is a lovely appetizer or lunch choice and reheats well. The bright flavors enhanced by lemon and bold color will cheer and nourish throughout the seasons.
Servings Prep Time Cook Time Passive Time
4servings 15minutes 30minutes 20-25minutes
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
30minutes 20-25minutes
Ingredients
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Instructions
  1. Melt butter in Dutch oven or large saucepan. Add onion and sauté without browning about 5 minutes. Add celery and sauté 5 minutes. Add ginger and bay leaves and sweet potatoes. Sauté for 5 minutes. Add water, stir to combine, cover, bring to a boil, reduce heat to a simmer, cover and let cook 20 minutes.
  2. Check sweet potatoes for doneness. They should be tender and mash easily. Remove bay leaves and using an immersion blender, purée. You can also purée in batches in a blender or food processer. Or you can use a potato masher if you prefer a chunkier texture.
  3. Add heavy cream or coconut milk, stirring to combine and heating for a minute or two. At this point you can cool to room temperature if serving later and refrigerate. Reheat over medium heat. Ladle into serving dishes, squeeze lemon juice on each serving, garnish with lemon slices and serve.
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Make Ahead Steak Salad
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Make-Ahead Steak Salad with Cherries and Orange Sherry Vinegar Dressing
Powerfully delicious flavors combine in a summertime steak salad featuring beef, cherries, goat cheese (omit if you don't eat dairy), pecans, oranges, shallots and Sherry wine vinegar. Simple to make ahead, assembling in minutes for entertaining or an elegant meal for one. The recipe plug-in does the calculating for you!
Make-Ahead Steak Salad with Cherries and Orange Sherry Vinegar Dressing
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Powerfully delicious flavors combine in a summertime steak salad featuring beef, cherries, goat cheese (omit if you don't eat dairy), pecans, oranges, shallots and Sherry wine vinegar. Simple to make ahead, assembling in minutes for entertaining or an elegant meal for one. The recipe plug-in does the calculating for you!
Servings Prep Time Cook Time
4servings 20minutes 10-15minutes
Servings Prep Time
4servings 20minutes
Cook Time
10-15minutes
Ingredients
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Ingredients
Servings: servings
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Instructions
  1. Heat cast iron or other heavy skillet over medium high heat for 3-4 minutes. Season beef with salt (pepper will burn). Add ghee or other fat to skillet. Place filets in skillet. Sear on first side for two minutes. Turn and sear on second side for two minutes. Turn on rounded side and sear for one minute. Continue rotating filets on their rounded sides until complete seared, moving each after one minute. Return filets to flat side, flip after 30 seconds. Using an instant-read thermometer, test for doneness: 125 degrees for medium rare, 130 for medium. Continue turning and flipping every 30 seconds, test again after a minute or two for doneness until cooked to desired temperature.
  2. Set filets aside on plate to rest and cool to room temperature, place in covered container and refrigerate.
  3. Make dressing: Place orange zest and juice (from half the orange only) in very small sauce pan. Reduce over medium heat 3-4 minutes until syrupy and thick. Do not brown. Remove from heat and allow to cool a bit.
  4. In a small bowl add minced shallot, salt and pepper. Add orange mixture and Sherry vinegar, stirring to combine. Add 1/3 cup oil, whisking while combining. Taste before adding more oil. Continue to add oil until tartness is to your liking. Cover and chill.
  5. Wash and dry lettuce, placing it in a large plastic bag with a sheet of paper towel and refrigerate. Wash and dry cherries and pit if desired; place in covered container and refrigerate. Wash and dry cucumber and refrigerate (slice just before serving.) Using unflavored dental floss, slice goat cheese without separating slices until serving time, wrap gently to keep from squeezing slices back together and refrigerate.
  6. When ready to serve, line a platter with lettuce, slice filets and place on platter along with cherries, cucumbers, goat cheese and pecans. Recombine dressing and pass separately.
  7. Make Ahead Steak Salad with Cherries and Goat Cheese
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Butter Chicken

Butter Chicken Tikka Masala

Butter Chicken: warm, comforting and delicious.

 

Recently at a family gathering, I asked everyone what was his or her idea of comfort food. My future son-in-law Michael mentioned Indian foods like chicken tikka masala. For a Brit, Indian dishes are warming and comforting. Fish and chip shops are not as common as Americans might guess. And a variant of chicken tikka masala, butter chicken, is a favorite in our home.

My sister-in-law, Gretchen, raved about the Butter Chicken at a Lafayette restaurant, Masala, and I couldn’t wait to try it. I liked it so much, I set out to develop a recipe that Gretch could make anytime she had the envies for it, and even created ready-to-use spice mixes for her. I don’t think she ever got around to making it for herself, but big brother Harris became a huge fan of the dish as well, and whenever I made it, he was was sure to call Gretch and invite her over. Sadly Gretchen passed away a few years ago. And Butter Chicken has become not only a comfort dish for our south Louisiana Cajun family, but a way to remember fondly this very special woman.

I first met Gretchen in the late 90s, not only because she was Harris’s sister, but because she was looking for a job and I was in a position to help. When I first moved to Lafayette, I wrote résumés. We hit it off right away. Gretchen had a wonderful sense of humor, was down to earth, friendly and smart. Two years later, Harris broke up with me, and it was a double blow. Not only did I miss Harris, but I lost Gretchen as well. For six years, both these remarkable people were gone from my life. After what I term Harris’s “period of insanity,” he sat one day with Gretchen and asked her if she thought he should try to find me. She said yes. Which took some doing because I’d moved 1700 miles away, but he did find me. And getting married to Harris and moving back to south Louisiana meant reconnecting with Gretchen, too.

It’s strange how something like a recipe for Indian-spiced chicken can wrap our memories around a wonderful and too-soon departed loved one. The reasons for loving these warm, rich flavors may have had different origins for us than they do for Michael, but I look forward to making it for him and my bunny, and expanding its comforting embrace around new members of the clan.

Butter Chicken Tikka Masala Ingredients

Butter Chicken  Ingredients

 

Butter Chicken Roasting the Chicken

Roasting the Chicken for Butter Chicken

Because we’ve become fans of Indian food, we recently took our other darling daughter to Bay Leaf restaurant in Baton Rouge, and I had a Kachumber Salad. It was delicious and a fresh, crisp contrast to the spicy dishes we ordered. I’ve complemented the chicken with this side dish. Traditionally the menu would include basmati rice, though you could use cauliflower rice instead for a strictly paleo meal.

Kachumber Salad

Kachumber Salad

For music I’ve chosen music from past seasons of So You Think You Can Dance. Conveniently nestled between hockey and football seasons, there’s no major competition for me to watch my favorite show. And Harris has come to look forward to it, too. One of the things I love best about it, is that I discover lots of great music I might not hear otherwise. And paired with the unbelievable dancing, it’s the most uplifting and entertaining summer show on TV. Well … to me anyway. What’s your favorite summer show?

Butter Chicken Tikka Masala
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Butter Chicken
A variant of chicken tikka masala, butter chicken is a gateway dish to those unfamiliar with the warm spicy flavors of Indian food. The techniques are simple and the complex, delicious results belie the easy preparation. The ingredient list seems long, but most of it is spice.
Butter Chicken
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A variant of chicken tikka masala, butter chicken is a gateway dish to those unfamiliar with the warm spicy flavors of Indian food. The techniques are simple and the complex, delicious results belie the easy preparation. The ingredient list seems long, but most of it is spice.
Servings Prep Time Cook Time
4servings 20minutes 1hour
Servings Prep Time
4servings 20minutes
Cook Time
1hour
Ingredients
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Ingredients
Servings: servings
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Instructions
  1. ChickenButter Chicken Tikka Masala Ingredients
  2. Preheat oven to 350 degrees F. Mix all ingredients together in a large bowl. Line a baking sheet with parchment paper and spread chicken into a single layer. Roast for 20 minutes. Meanwhile make the butter sauce.Butter Chicken Roasting the Chicken
Butter Sauce
  1. In a Dutch oven, heat the coconut oil over medium heat. Add onion and sauté for five minutes. Add the cashew butter and stir until melted. Add tomatoes and everything else EXCEPT the cream, butter and cilantro. Bring to simmer, lower heat until just a few bubbles appear on the surface and simmer for 20 minutes.
  2. Add the chicken and juices, cream and butter and simmer until heated through, about 10 minutes. Serve with rice (or cauliflower rice), garnished with cilantro.
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Kachumber Salad
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Kachumber Salad
Crisp and crunchy, this Kachumber Salad is a bright contrast to spicy, rich main dishes.
Kachumber Salad
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Crisp and crunchy, this Kachumber Salad is a bright contrast to spicy, rich main dishes.
Servings Prep Time
4servings 5minutes
Servings Prep Time
4servings 5minutes
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  1. Mix all ingredients together and serve.
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Paleo Crispy Fish, Hub City Ratatouille and Peach Melba

Paleo Peach Melba with Coconut Rum Ice Cream

Paleo Peach Melba with Coconut Rum Ice Cream.

The summer is definitely here when the farmers markets are brimming with vibrant colors and a myriad of tempting fruits and vegetables. I found all the squashes, peppers, and eggplants at the Hub City Farmers Market in the Oil Center in Lafayette. And I’ve named my ratatouille accordingly. I didn’t get fresh, ripe tomatoes at the market though. It’s too early for that at the markets, but I did have all I could want thanks to Harris.

Ratatouille Vegetables

Ratatouille Vegetables

Between his greenhouse all winter and the crop in the garden, we’ve had ridiculously delicious ‘maters for six months. Talk about good! He’s experimenting with the greenhouse this summer. As you might imagine the heat of sub-tropical south Louisiana could roast tomatoes in a summer greenhouse, not grow them. And tomatoes are usually dug up and discarded after one season. But so far, the tomatoes are thriving in the greenhouse thanks to a fan and lots of cross-ventilation. After pruning the vines severely, the tomatoes are ramping up again — and they aren’t bothered by bugs in there. Meanwhile we’ve had luscious “summer” tomatoes all winter and spring, and soon all summer as well.

I decided to roast everything except the peppers and grilled those over flame.

Ratatouille Grilled Peppers

Ratatouille Grilled Peppers

While the rest went into the oven.

Ratatouille Ready to Roast

Ratatouille Ready to Roast

Hub City Ratatouille

Hub City Ratatouille

Then onto the fish.

Crispy Fish Ingredients

Crispy Fish Ingredients

A quick fry and homemade tartar sauce:

Paleo Crispy Fish

Paleo Crispy Fish

The Ruston peach crop is kicking as well, so I decided to make peach melba for dessert. This classic is normally made with peaches poached in sugar syrup, but when fresh peaches are this sweet and juicy, poaching them in syrup would deaden their lovely flavors. We had blackberries in the freezer from our yard, picked a few weeks ago, and I made paleo coconut rum ice cream. I think you’ll really like this. And my Cuisinart Ice Cream Maker is easy to use and yields consistently excellent results:

 

Paleo Peach Melba with Coconut Rum Ice Cream

Paleo Peach Melba with Coconut Rum Ice Cream

Finally some tunes. Enjoy!

Hub City Ratatouille
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Hub City Ratatouille
An abundance of summer produce fresh from your garden or farmers market: ratatouille. Served warm or at room temperature, it's a perfect and perfectly safe picnic food that doesn't require refrigeration.
Hub City Ratatouille
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An abundance of summer produce fresh from your garden or farmers market: ratatouille. Served warm or at room temperature, it's a perfect and perfectly safe picnic food that doesn't require refrigeration.
Servings Prep Time Cook Time
4servings 15minutes 40minutes
Servings Prep Time
4servings 15minutes
Cook Time
40minutes
Ingredients
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Servings: servings
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Instructions
  1. Preheat oven to 425 degrees F. Over a gas flame or under the broiler, char pepper until skins are blackened. Place pepper in a heat-proof bowl and cover with plastic wrap. Allow to steam.Ratatouille Vegetables
  2. Add remaining vegetables, oil and seasonings to a baking sheet. Toss to combine and spread vegetables into a single layer. Roast for 40 minutes. Ratatouille Ready to Roast
  3. Meanwhile rub the charred skins from the peppers with your fingers and/or paper towels. Do not rinse. Cut the tops from the peppers and discard the seeds and ribs. Slice into bite-sized pieces. Remove vegetables from oven. In a bowl, combine roasted vegetables and peppers. Taste for seasoning and olive oil. Serve warm or at room temperature.
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Paleo Crispy Fish
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Paleo Crispy Fish and Tartar Sauce
You can have crispy fried fish that's paleo, too! And tartar sauce!
Paleo Crispy Fish and Tartar Sauce
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You can have crispy fried fish that's paleo, too! And tartar sauce!
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
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Ingredients
Servings: servings
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Instructions
  1. Mix together all tartar sauce ingredients and refrigerate.Crispy Fish Ingredients
  2. Preheat the oven to 200 degrees. Place a cookie cooling rack over a baking sheet pan, and place in the oven. In a shallow bowl large enough to lay fish filets flat, add arrowroot powder and coconut flour. Add egg and seasonings and stir to combine. Add 1/2 cup of sparkling water and mix thoroughly. Gradually add more sparkling water until batter is about the consistency of melted ice cream.
  3. Heat coconut oil in 12-inch skillet over medium high heat. Drizzle a drop of batter into the skillet. When the oil briskly bubbles around the batter, dip each fish filet into the batter allowing the excess to drip off. Place carefully into the hot oil. Do not crowd pan. Cook for about 3 minutes. With a spatula and tongs or two spatulas, carefully lift the filet and check underneath to check if it is light golden. Adjust the heat to ensure that the oil continues to bubble around the fish. Turn fish over and cook second side as you did the first. Remove baking sheet from the oven, transfer cooked fish to the baking sheet and return it to the oven while you cook the remaining fish. Serve with tartar sauce.
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Paleo Peach Melba with Coconut Rum Ice Cream
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Paleo Peach Melba
Coconut rum ice cream, blackberry sauce and ripe peaches: peach melba. This pretty dessert is sure to be a hit at your summer parties.
Paleo Peach Melba
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Coconut rum ice cream, blackberry sauce and ripe peaches: peach melba. This pretty dessert is sure to be a hit at your summer parties.
Servings Prep Time
4servings 15 minutes
Servings Prep Time
4servings 15 minutes
Ingredients
Servings: servings
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Ingredients
Servings: servings
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Instructions
Paleo Coconut Rum Ice Cream
  1. In a medium-sized bowl combine coconut milk and cream. Whisk until smooth. Add remaining ingredients. Taste for sweetness and add more honey if desired. Place mixture into ice cream maker and follow manufacturer directions to freeze. When solid, scoop into a container and place in the freezer.
Melba Sauce
  1. In a small sauce pan, combine berries and honey. Cook over medium heat until berries break down and begin to thicken. Place mixture in a fine-mesh strainer set over a bowl. With a scraper, mash the berry mixture against the strainer until all the liquid is gone. Occasionally scrape the bottom of the strainer to remove the sauce.
  2. When ready to serve, scoop ice cream into a dish. Top with melba sauce and peaches.
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