Saturday, May 21, 2016

Seared Salmon with Fresh Herbs

This salmon is easy to prepare and full of flavor.  Cooking it in a cast iron pan yields a crispy crust and moist interior.  The herbs impart depth of flavor and bring out the best in the fish.  Get ready for a delicious meal! Enjoy!

Here's what you'll need for 2 servings:

1 lb wild caught Alaskan King Salmon
2 T. avocado oil, separated
1 t. fresh basil, finely chopped
1 t. fresh thyme, chopped
4 garlic cloves, smashed

1.  Prepare salmon filets
-Cut into 1/2 pound filets
-Pat dry with paper towels
-Score the filet crosswise in 1/2 inch intervals, taking care to not slice through the filet (cut only half-way through)
-Insert garlic, basil, and thyme into the slots and drizzle with avocado oil (to coat)
-Let rest for 30 minutes

2.  Cook the salmon
-Pre-heat cast iron skillet on med-high heat for 3-4 minutes
-Add 1 T. avocado oil
-Place fish, skin side down, and cook for 4-5 minutes
-Flip fish
-Immediately add 1 t. ghee and cook for 1 minute
-Then, begin basting fish, by taking a spoon and scooping up drippings and pouring over fish
-Cook for 1 more minute and flip it (so skin side is down)
-Turn off heat, and let it rest in the pan for 2-3 minutes

3.  Remove from pan and serve on a bed of sauteed mushrooms with a side of broccoli

Bon Appetit!
Chef Ed

Here's the dish in progress:

Stuffing the scored fish

The finished dish

Sauteed Mushrooms with Garlic and Thyme

These mushrooms make a delicious side to any dish!  Enjoy!

8oz. organic crimini mushrooms, sliced
1 T. ghee
3 sprigs of fresh thyme
3 cloves of garlic (smashed with a knife)

-Pre-heat a non-stick skillet on med-high heat for 2-3 minutes
-Add 1 T. ghee to melt
-Add sliced mushrooms and sprigs of thyme and cook for 5 minutes (stirring occassionally)
-Add garlic and continue to cook for 3 minutes
-Remove from pan and serve

Bon Appetit!
Chef Ed

Thursday, March 31, 2016

Paleo Pico De Gallo

This pico de gallo will elevate just about any dish.  If you have a grill, use it to roast the peppers.  However, you can also use the stove top to get the job done.  Don't be intimidated by the process.  It comes together quickly, and you'll be so glad you made the effort.  Enjoy!

Here's what you'll need:

3 pasilla peppers
1 c. diced bell peppers (a variety of colors, if possible)
1 clove garlic, minced
3 T. organic cilantro, roughly chopped
1 t. black pepper
1 t. salt (optional)
Juice of 1 lemon

1.  Roast peppers
-Preheat grill to high heat for 5 minutes
-Place peppers on grill
-Cook for 10-12 minutes, turning occasionally
-Remove from grill and allow to cool

2.  Prepare Pico De Gallo
-Chop roasted peppers and place in medium sized bowl
-Add the rest of the ingredients and stir to combine

Serving Suggestions:
-Add to tacos (as in the picture), or use for breakfast with eggs, as a side with any protein, or just with a spoon!

Bon Appetit!
-Chef Ed

Here's the dish in progress:

Roasting the peppers

All cooked and ready to chop

Chopped peppers

Tuesday, March 29, 2016

Paleo Chicken Salad Wraps

Raw collard greens make the perfect wrap for this dish!  The texture of the bell peppers and celery lend great texture and crunch.  Enjoy!

Here's what you'll need (for 2 servings):

2 c. shredded organic chicken (I used a rotisserie)
1 c. organic bell peppers, diced (use a variety of colors for more flavor; I used red, yellow, and orange)
1/2 c. organic celery, chopped
1/4 c. avocado mayo (I use Primal Kitchen brand)
1 t. garlic powder
1 t. black pepper
3 large organic collard greens leaves

1.  In a large bowl, mix all ingredients (except the collard green leaves) together.

2.  Cut collard green leaves lengthwise (yielding 6 pieces)

3.  Place a heaping spoonful of chicken salad on one end of the leaf and roll in a cone-like shape

Bon Appetit!
-Chef Ed

Saturday, February 27, 2016

Paleo Pizza

This pizza crust is crispy on the outside and moist on the inside, and has just the right amount of bite and chew you'd expect from a traditional flour crust. This is a dairy-free, grain-free pizza, and it's delicious!  Enjoy!

For the crust:
1/2 c. water (warmed to 105-110 degrees)
2 T. honey
2 1/4 t. active dry yeast (or 1 packet)
1 egg
1/4 c. avocado oil
1 c. cassava flour (I use Otto's Naturals)
1/4 c. coconut flour
1 T. arrowroot powder
1/2 t. salt
1 t. garlic powder

For the toppings:
1/2 c. Rao's Arrabbiata Fra Diavolo sauce (or any paleo sauce you wish)
2 1/2 T. ghee, divided
8 oz. sliced organic mushrooms
1 organic bell pepper, diced
1 sweet potato, shredded
1/2 lb ground pork sausage (hot or mild or a combination of both)
1/3 c. fresh basil, roughly chopped

1.  Make the crust - part one
-In a small bowl, combine water and honey (making sure it's between 105-110 degrees)
-Add yeast and stir to combine
-Let sit for 5-10 minutes (mixture should become foamy)

2.  Make the crust - part two
-In a small bowl, combine the egg and the oil and whisk with a fork to combine
-Set aside

3.  Make the crust - part three 
-In a medium bowl, combine the dry ingredients (cassava flour, coconut flour, arrowroot powder, salt, and garlic powder).  Whisk to combine.

4.  Make the crust - part four
-Add the foamy yeast mixtures and the egg/oil mixture to the flour, and stir with a wooden spoon to form a dough.  The dough should be well moistened but not sticky.  
-Form into a ball and place in an oiled bowl
-Cover with plastic wrap and set aside (ideally in a warm, draft-free place) for 1 hour (while the dough is resting, cook the toppings)

5.  Cook the toppings - mushrooms
-Preheat a large saute pan on med-high heat
-Add 1 T. ghee to melt
-Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally
-Remove from pan and set aside

6.  Cook the toppings - bell pepper
-To the same pan, add 1 1/2 t. ghee and allow it to melt
-Add diced bell peppers and cook for 4-5 minutes, stirring occasionally
-Remove from pan and set aside

7. Cook the toppings - sweet potato
-To the same pan, add 1 T. ghee and allow it to melt
-Add shredded sweet potato and cook for 5-6 minutes, stirring occasionally
-Remove from pan and set aside 

8.  Cook the toppings - sausage
-To the same pan, add the sausage and cook for 12-15 minutes, until cooked through (you'll want to break it up into bite sized pieces
-Remove from pan and set aside

9.  Preheat oven and pizza stone/baking sheet to 450

10.  Form dough into crust
-On a piece of parchment paper, use your hands to form dough into a crust (working from the middle towards the edge).  Try not to overwork the dough.  Thickness should be 1/8" to 1/4" thick.

11.  Add toppings (in the following order) - spreading each evenly over the crust
-1/2 cup of sauce
-sweet potato
-bell pepper
Place finished pizza onto preheated pizza stone/baking sheet by lifting the parchment paper and placing both onto the pan

12.  Bake pizza
-Cook for 12 minutes, until the edges are a deep, golden brown
-Remove from oven, slice, and serve immediately

Bon Appetit!
-Chef Ed

Here's the dish in process:

Spreading out the dough

Adding the toppings

Tuesday, February 23, 2016

Broccoli Popcorn

Broccoli popcorn, you ask??  This roasted broccoli makes a delicious side to any meal or a tasty snack you can't stop popping in your mouth.  Enjoy!

Here's what you'll need (for 2 servings):

1 12oz. bag, organic broccoli florets (I use Trader Joe's brand)
1 T. avocado oil
1 t. black pepper
1 t. garlic powder
1 t. onion powder

1.  Line a baking sheet with foil and preheat oven to 400 degrees

2.  Rinse broccoli in a colander and shake to remove as much water as possible

3.  In a large bowl, toss broccoli in oil and then sprinkle with black pepper, garlic powder, and onion powder

4.  Spread seasoned broccoli onto baking sheet and spread it out as much as possible (florets should not be piled on top of each other).

5.  Place tray in oven and bake for 15 minutes.  Then turn each floret over and continue roasting for 10 minutes (for a total cook time of 25 minutes).

6.  Remove from oven and serve

Bon Appetit!
-Chef Ed

Friday, February 19, 2016

Paleo BBQ Pulled Pork Tacos

With a little pre-planning, this is the ultimate quick and easy weeknight meal! Enjoy!

Here's what you'll need (for 3 servings (with pork left over)):

3-4 lb. organic, boneless pork shoulder roast
2 T. Chef Ed Paleo dry rub (or any dry rub of your choosing)
1 organic yellow onion, sliced
1 c. BBQ sauce (either homemade or paleo approved)
1 T. avocado oil
1 medium sweet potato, shredded
1/2 t. black pepper
1 batch Cassava Flour Tortillas  
1 medium organic tomato, diced

1.  Prepare pork shoulder
-Cover all sides pork shoulder with dry rub
-Wrap in saran wrap and place in fridge overnight

2.  Cook pork shoulder
-In a slow cooker, layer the sliced onions on the bottom
-Remove pork from saran wrap and place on top of onions, fattiest side up
-Cook on low for 8 hours

3.  Shred Pork
-Using forks or your hands, separate as much of the fat from the meat (I'd suggest removing the roast from the slow cooker so it's not as hot) and shred remaining flesh
-Return to the slow cooker and stir (there will be juices from the meat and the cooked onion in the slow cooker)
-Add 1 c. BBQ sauce to the meat and stir (adding more or less as desired)

4.  Make Sweet Potato
-In a non-stick saute pan, pre-heat pan on med-high heat for 3 minutes
-Add avocado oil and heat for another minute
-Add sweet potatoes and black pepper and stir occasionally for 4-5 minutes, until tender

5. Make tortillas per recipe link above

6.  Assemble and enjoy
-Place a scoop of bbq pork on the tortilla, top with shredded sweet potato, and finish with tomato

Bon Appetit!
-Chef Ed