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Blackberry Ice Cream

Harris’s garden is bursting with early summer fruits and vegetables. It’s so amazing to wander around the yard and into the greenhouse and “make groceries” as they say around here. I found tomatoes, cucumbers, peppers, and Harris froze quarts of blackberries, dewberries and other berries that I used for this week’s menu. The ice cream is paleo and I’m serving it at the Whole Foods demo next week along with my recipe for Chocolate Almond Cake, also paleo, but without the sea foam frosting. Cake and ice cream is natural pair and icing would be too much of a good thing.

Paleo Blackberry Ice Cream

Paleo Blackberry Ice Cream

I found the Bloody Mary Steak Salad on Food52.com. As soon as I read the ingredients, I knew it was a winner. The recipe was created by Ali Slagle. She said to thank her later, and I did. I changed up the recipe a bit by adding olive oil to the dressing, cucumber and avocado. What a nice break from a lettuce-heavy salad.

Bloody Mary ingredients: the base for a vibrant salad.

Bloody Mary ingredients: the base for a vibrant salad.

The rich, delicious steak married perfectly with the raw, salty, creamy and crunchy vegetable elements. And the dressing has all the punch of a Bloody Mary … which would be a great accompaniment, if you’re so inclined.

"Steak" your claim to a fabulous summer meal.

“Steak” your claim to a fabulous summer meal.

This salad is versatile. Chicken would be amazing, as well as cooked shrimp.

Cooked shrimp is a seafood alternative to the steak.

Cooked shrimp is a seafood alternative to the steak.

New tunes for a summer day. Hope you enjoy.

"Steak" your claim to a fabulous summer meal.
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Bloody Mary Steak Salad
Adapted from Ali Slagle's recipe on Food52.com, this Bloody Mary Steak Salad is as delicious as it is versatile.
Bloody Mary Steak Salad
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Adapted from Ali Slagle's recipe on Food52.com, this Bloody Mary Steak Salad is as delicious as it is versatile.
Servings
4servings
Servings
4servings
Ingredients
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Ingredients
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Instructions
  1. In a small bowl add the vinegars, lemon juice, horseradish, Worcestershire sauce, Tabasco sauce, celery salt and pepper. Mix to combine. Whisk in olive oil.
  2. Slice the steak into bite-sized pieces (after resting from grill). Drizzle with dressing and toss, coating well.
  3. On a large platter add the remaining ingredients. Add the sliced steak. Toss, adding more dressing as desired. Serve immediately.
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Paleo Blackberry Ice Cream
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Paleo Blackberry Ice Cream
Use any type of berry for this Blackberry Ice Cream. Cooking the purée changes the taste from fresh and bright to rich and smooth.
Paleo Blackberry Ice Cream
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Use any type of berry for this Blackberry Ice Cream. Cooking the purée changes the taste from fresh and bright to rich and smooth.
Ingredients
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Instructions
  1. Mash the berries well or purée in food processor. Strain through a mesh sieve placed over a bowl, and using a plastic scraper press as much pulp as possible through the sieve. Scrape the underside of the sieve occasionally to remove the purée to the bowl. Set aside.
  2. Use the purée as is or place in a small sauce pan and bring to boil, reduce the heat to a simmer and cook until the liquid is syrupy and thick, 10-12 minutes.
  3. In a mixing bowl add coconut cream and coconut milk (don't refrigerate either of these prior to using, the cream gets very hard). Add the blackberry purée and remaining ingredients. Taste for sweetness, adding more honey to taste if desired. Refrigerate until cold.
  4. Place blackberry mixture in ice cream machine. Process according to machine directions. Place in lidded container and freeze.
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Paleo Fried Chicken and Paleo Strawberry Shortcake

Paleo Fried Chicken: a basket of nourishing, delicious Southern Comfort.

Paleo Fried Chicken: a basket of nourishing, delicious Southern Comfort.

Y’all. When it comes to Southern comfort, fried chicken is king. And for paleo peeps, it’s so hard to turn down the old favorite. But we know better. And now we have it all: perfectly seasoned, juicy chicken in a crackling crisp coating that will satisfy all your fried chicken dreams.

Crispy, crackly Paleo Fried Chicken!

Crispy, crackly Paleo Fried Chicken!

It’s been a long journey to put this recipe together. But I think once you’ve made and tasted this most excellent version, it will be your go-to favorite. It started while I was watching a chefsteps.com video about their best fried chicken. Chefsteps is cuckoo for sous vide cooking. And rightfully so. Here’s the video to see what got my wheels turning. But a sous vide set up isn’t a common kitchen tool, and I wanted to find a way to make the idea accessible to all. Having the chicken already perfectly cooked and then frying the chicken for only a couple of minutes made sense for several reasons.

Now Cook’s Illustrated has a recipe in this month’s magazine for Lemon Chicken that uses the technique of sautéing the bird pieces until the fat is rendered and the skin is crisp, then finishing the cooking in the oven. I made sure to cook the white meat only to 160 degrees F., and the dark parts to 170. Even though the chicken’s final fry is a mere minutes, I didn’t want the chicken to be overcooked. I also used two methods before the fry: one batch of chicken had just come out of the oven and I let it cool down on the counter for about 20 minutes, so it wouldn’t be screaming hot when I put it in the batter. The other batch I’d cooked the day before and refrigerated. I also put it out on the counter, in this case, so it would come up in temperature and not be stone cold. Both worked beautifully.

Paleo Fried Chicken: the first sear.

Paleo Fried Chicken: the first sear.

There’s no standing over three quarts of hot grease for upwards of 30 minutes per batch, and since healthy oils are not cheap,  there’s no need to spend a lot of money on this homey dish. Because you’re only cooking the coating, you only need about a cup and a half of coconut oil (you could also use lard … ummm …. yum!) And it only takes 2-3 minutes per side to achieve crackly perfection.

Ready to batter and fry.

Ready to batter and fry.

So then onto the batter.

This coating leads to Paleo Fried Chicken greatness!

This coating leads to Paleo Fried Chicken greatness!

One of the drawbacks to paleo cooking can be using substitute ingredients for things like wheat flour. Alternative flours often taste like their origin: coconut and almond for example. And these flavors can be very welcome in certain preparations, but truthfully, fried chicken isn’t one of them. Enter the master geeks at America’s Test Kitchen. A few months ago they published a paleo cookbook, Paleo Perfected. There are 150 recipes, most of which are not new approaches to paleo dishes. Scrambled eggs with sausage and peppers, bison chili, pan-roasted chicken with zucchini and tomatoes … these are pretty basic and common. But the few recipes that address flour-based favorites, are what I wanted to explore. And the fried chicken batter delivers in spades.

The downside to the America’s Test Kitchen recipe is that they don’t use whole chicken parts. It’s a recipe for chicken fingers. And let’s face it. That’s okay for kids, but real deal fried chicken means bones and skin. By combining chefsteps idea of pre-cooking, and using Cook’s Illustrated’s sauté and roasting method, plus their paleo batter, I think I’ve got the fried chicken hat trick.

Keep the coconut oil around 375 degrees F.

Keep the coconut oil around 375 degrees F.

Let the crispiness begin!

Let the crispiness begin!

There is just a hint of almond flavor that pretty much disappears after the first couple of bites. And unlike other paleo coatings and batters I’ve tried, this one is actually crunchy. It was still crunchy at room temperature and I re-warmed a few pieces for lunch the next day and the crispiness was all there. Harris loved this chicken. His only comment was that it was too mild. So ramp up the black pepper and cayenne, and use your own favorite flavors … this recipe can take the heat.

I do hope you’ll give this recipe a try and let me know what you think.

So what Southern icon could be more complementary to fried chicken? Strawberry Shortcake. Here I used a reader-requested cupcake recipe in Bon Appétit from the California bakery, Mustache Baked Goods. It isn’t sugar heavy; the texture is perfect; the berries only need a kiss of honey; and the topping is either whipped coconut or heavy cream.

Paleo Strawberry Shortcake

Paleo Strawberry Shortcake

For a tangy, fresh contrast to the chicken, make my Sneaky Coleslaw. Then it’s picnic time!!

Sneaky Coleslaw

Sneaky Coleslaw

With this country meal, you’ve gotta have some country tunes. With the exception of Willie and Merle, the artists are new. I think you’ll like their tunes.

All the flavor and crunch: none of the guilt.
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Paleo Fried Chicken
Paleo Fried Chicken: Never envy the fast food empires any longer. Here it is: crunchy, crispy, juicy and seasoned to perfection. And all paleo, all the time! For superior results, use a pasture-roaming chicken. This recipe is adapted from America's Test Kitchen: Paleo Perfected.
Paleo Fried Chicken
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Paleo Fried Chicken: Never envy the fast food empires any longer. Here it is: crunchy, crispy, juicy and seasoned to perfection. And all paleo, all the time! For superior results, use a pasture-roaming chicken. This recipe is adapted from America's Test Kitchen: Paleo Perfected.
Servings
4servings
Servings
4servings
Ingredients
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Instructions
  1. Using a meat pounder or a small heavy skillet, pound the thick end of the breast pieces to about 1/2 inch so all pieces will cook uniformly. Season chicken pieces with salt and pepper and refrigerate for 30-60 minutes. Preheat oven to 350 degrees F.
  2. Heat 12-inch skillet over medium heat. Melt 1 tablespoon coconut oil in the skillet and add chicken pieces. Do not crowd. Make two batches if necessary. Place chicken, skin side down and cook without moving for 8-10 minutes until skin is deep golden and crisp. Remove white meat from skillet and reserve. Turn dark meat pieces over and continue to cook for 4-5 minutes.Paleo Fried Chicken: the first sear.
  3. Add white meat back to skillet, skin side up. Place in oven and roast 10-12 minutes, checking that the temperature of the white meat is just barely 160 degrees F. and the dark meat registers 170 degrees. Remove from the oven. Place chicken pieces, skin side up on a plate and allow to cool for 20 minutes. Alternatively, cook the chicken up to two days prior to frying and refrigerate. About 20 minutes before frying, remove chicken from the refrigerator and set on a plate at room temperature.
  4. To make the batter: in a large bowl, whisk together the arrowroot powder, almond flour, paprika, garlic powder, black pepper and cayenne. Whisk in the seltzer water and let sit for 15 minutes. This is necessary for the batter to properly hydrate.
  5. Preheat the oven to 200 degrees F. Or lower the temperature to 200 degrees if you have just roasted the chicken. Place wire rack over a baking sheet and place in the oven. Ready to batter and fry.
  6. Whisk in cream of tartar and baking soda. Using a deep, medium-sized sauce pan, melt 1 1/2 cups coconut oil. Be sure the level reaches just over half way up the thickest piece of chicken. This depends on the size of the pan. If needed, add additional coconut oil. Heat oil to 375 degrees F.This coating leads to Paleo Fried Chicken greatness!
  7. One piece at a time, coat the chicken in the batter and allow the excess to drip off. Gently place the chicken in the coconut oil Do not crowd the pan. The temperature will drop when the chicken is added, but must remain at or near 375 degrees or it will be greasy. Fry chicken for 2-3 minutes or until deep golden brown. Flip pieces over and fry an additional 2-3 minutes. Remove chicken to baking sheet in the oven.Let the crispiness begin!
  8. Continue frying the remaining chicken. Serve hot or at room temperature.All the flavor and crunch: none of the guilt.
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Paleo Strawberry Shortcake
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Paleo Strawberry Shortcake
Paleo Strawberry Shortcake: Light, airy almond cakes topped with honey-sweetened strawberries and whipped coconut or heavy cream.
Paleo Strawberry Shortcake
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Paleo Strawberry Shortcake: Light, airy almond cakes topped with honey-sweetened strawberries and whipped coconut or heavy cream.
Servings
18servings
Servings
18servings
Ingredients
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Instructions
  1. Place racks in upper and lower thirds of oven; preheat to 325°. Lightly coat edges of cups and tops of 3 standard 6-cup muffin pans with nonstick spray and line with paper liners.
  2. Use finely ground almond flour or sift regular almond flour through a fine-mesh sieve into a medium bowl; discard any large pieces. Whisk in baking powder and ¼ tsp. salt. 

  3. Using a stand mixer fitted with a whisk attachment, whisk eggs and granulated sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to low and whisk in almond-flour mixture and 2 tsp. vanilla until smooth, about 1 minute. Divide batter among muffin cups. Bake cupcakes, rotating pans top to bottom halfway through, until a tester inserted into the centers comes out clean, 15–20 minutes. Transfer cupcakes to a wire rack and let cool.
  4. To assemble: cut cakes in half horizontally. Spoon berries on top of bottom half. Add a dollop of whipped cream. Top with remaining cake and top with additional cream and berries.
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Sneaky Coleslaw
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Sneaky Coleslaw
My house recipe for coleslaw. Great with any roast meat, fish or birds.
Sneaky Coleslaw
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My house recipe for coleslaw. Great with any roast meat, fish or birds.
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
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Instructions
  1. In a small bowl, add onion and vinegar. Allow to steep for 10 minutes. In a large bowl, add cabbage, carrot, sauerkraut and drained onion. Reserve vinegar for dressing. Mix together the mayonnaise (or olive oil), stevia, and seasonings. Pour over vegetables and toss to combine. Taste, adding vinegar or other seasonings as desired.
  2. Sneaky Coleslaw
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Paleo Football Food

Paleo Apple Crisp

Paleo Apple Crisp

Did I get you with the apple crisp? It’s just as delicious as it looks. Think it might be just the thing for Thanksgiving. And the next get together at the Quebs (my in-laws). The ultimate compliment (I think?) was Harris’s comment, “This isn’t paleo, is it?” Why, yes. Yes, it is! Too good to be true? Nope. Not at all.

But getting back to football. Most football (or movie watching) munchies are of the “no carb left behind” variety, and often do not make for a satisfying meal. An evening game cries out for supper snacking that satisfies. So here’s the line up:

Paleo Football Food

Paleo Football Food

We have meat for sustenance, vegetables for color and contrast and Louisiana and Italy for inspiration! Some raw vegetables with a dip is about all the more you could ask for. Starting with Prosciutto-Wrapped Asparagus spears, I ramped up my version by adding crunch and flavor with pesto-style ingredients: pine nuts, basil and garlic.

Prosciutto Wrapped Asparagus - Pesto Style

Prosciutto Wrapped Asparagus – Pesto Style

Then I gave Scotch Eggs a run for the money by using South Louisiana favorites, andouille sausage and pickled quail eggs. The spice and vinegar in the eggs brighten the sausage, and the size is manageable. Most Scotch Eggs are as big as a cat’s head and covered with bread crumbs. But this is football food! We don’t need no stinkin’ bread crumbs!

Andouille Scotch Eggs

Andouille Scotch Eggs

Then we have the Pepperoni Pizza Bites gone paleo. No cheese need apply. None needed.

Paleo Pepperoni Pizza Bites

Paleo Pepperoni Pizza Bites

And finally dessert. If you don’t love this, invite me over and I’ll give your leftovers a good home.

Paleo Apple Crisp

Paleo Apple Crisp

So there you have it. But one more thing: all of these recipes can be prepared ahead and baked as needed. There’s only one oven temperature, so you don’t need to shuffle or calculate. You can serve one item at a time or a few of several. That way there’s not a lot of kitchen work during the show, and you can crank out fresh, hot goodies all night long. If the apple crisp is chilled before the final baking, it might require an extra few minutes to bake. You just have to taste and see if it’s done. Poor you!

I’ll spare you any football related music and go with a collection of eclectic tunes. Enjoy! And seriously. Let me know how you like the apple crisp.

Paleo Apple Crisp
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Paleo Apple Crisp with Maple Ice Cream
So good, they'll think it can't be paleo, apple crisp goes low in sugar, but high in flavor, and paired with coconut milk ice cream, it's a winner for sure.
Paleo Apple Crisp with Maple Ice Cream
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So good, they'll think it can't be paleo, apple crisp goes low in sugar, but high in flavor, and paired with coconut milk ice cream, it's a winner for sure.
Servings
4servings
Servings
4servings
Ingredients
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Instructions
  1. Preheat oven to 375 degrees F. In a medium saucepan, melt 2 tbsp butter and add 2 tbsp coconut sugar over medium heat. Cook for 5 minutes, stirring occasionally until mixture is thick and bubbly. Add apples, 2 tsp cinnamon and a pinch of salt. Cook, stirring occasionally until partially cooked through, about 15 minutes.
  2. Meanwhile butter a medium-sized baking dish. In a medium bowl, combine almond flour, chopped pecans, remaining butter and remaining coconut sugar and a pinch of salt. Mix until crumbly. Place apples in baking dish. Dot almond flour mixture over the top of the apples. Bake for 20 minutes. Serve with Maple Ice Cream if desired.
Maple Ice Cream
  1. In a two-quart pitcher, mix together all ingredients until thoroughly combined. Pour into ice cream maker. Prepare according to manufacturer's instructions. Transfer ice cream to lidded container and store in freezer until ready to use.
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Prosciutto Wrapped Asparagus - Pesto Style
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Prosciutto-Wrapped Asparagus—Pesto Style
Crispy prosciutto-wrapped asparagus spears are dressed up pesto style with pine nuts, basil and a touch of garlic.
Prosciutto-Wrapped Asparagus—Pesto Style
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Crispy prosciutto-wrapped asparagus spears are dressed up pesto style with pine nuts, basil and a touch of garlic.
Servings
4servings
Servings
4servings
Ingredients
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Ingredients
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Instructions
  1. Preheat oven to 375 degrees F. Lay a slice of prosciutto on an oiled baking sheet. Place an asparagus spear on top. Sprinkle with pine nuts, basil and garlic powder. Roll up. Sprinkle with additional pine nuts.
  2. Bake for 20 minutes. Serve
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Andouille Scotch Eggs
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Andouille Scotch Eggs
Fresh andouille sausage and pickled quail eggs give Scotch eggs a whole new taste. Versatile and delicious, small hard-boiled eggs and any kind of fresh sausage provide many variations for a football snack that satisfies.
Andouille Scotch Eggs
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Fresh andouille sausage and pickled quail eggs give Scotch eggs a whole new taste. Versatile and delicious, small hard-boiled eggs and any kind of fresh sausage provide many variations for a football snack that satisfies.
Servings
4servings
Servings
4servings
Ingredients
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Ingredients
Servings: servings
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Instructions
  1. Preheat oven to 375 degrees F. Using 1/8 of the sausage, pat a flat circle in the palm of your hand, thin enough to enclose 1 egg. Pinch the edges to close and roll gently in your hands to make a ball. Continue with remaining sausage and eggs.
  2. Roast for 35 minutes if using qual eggs. Larger eggs will require additional time. Check every five minutes or so until larger meatballs are fully cooked.
Recipe Notes

The proportions for this recipe are based on using quail eggs. Hard-boiled chicken eggs can be substituted and depending on the size will require additional amounts of sausage. I found some fresh andouille sausage which is uncooked and can be removed from the casings. Smoked andouille sausage is pre-cooked and cannot be used in this preparation.

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Paleo Pepperoni Pizza Bites
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Paleo Pepperoni Pizza Bites
Spicy peppers, earth mushrooms, fresh tomato and a sprinkle of oregano top paleo pepperoni pizza bites.
Paleo Pepperoni Pizza Bites
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Spicy peppers, earth mushrooms, fresh tomato and a sprinkle of oregano top paleo pepperoni pizza bites.
Servings
4servings
Servings
4servings
Ingredients
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Instructions
  1. Preheat oven to 375 degrees F. Place tomato slices on paper towels to remove excess moisture. In a small skillet over medium heat, cook the mushrooms and onions about 5 minutes.
  2. On a baking sheet, place pepperoni slices. Top with a tomato slice, some mushrooms and green peppers, and sprinkle with oregano and crushed red pepper flakes. Bake for 15 minutes. Serve.
Recipe Notes

Coin-sized pepperoni slices will not work well for this recipe, they're too small.

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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
Ingredients
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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
Recipe Notes

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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
Ingredients
Servings: servings
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Ingredients
Servings: servings
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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
Recipe Notes

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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
Ingredients
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Instructions
  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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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
Servings: servings
Units:
Ingredients
Servings: servings
Units:
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
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
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
Units:
Ingredients
Servings: servings
Units:
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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