Paleo Shrimp and Grits

Paleo Shrimp and Grits



Ingredients:

  • 1 lb peeled, deveined shrimp
  • 2 medium sized celery roots
  • 1/2 c chicken, beef or veggie stock
  • 6 slices bacon
  • 1/2 onion
  • 2 gloves garlic
  • 1 T tomato paste
  • 1 T chili garlic sauce (any other hot sauce will do)
  • 2 oz cheese (optional)
  • 1 T minced thyme
  • S&P


Preparation:
Cut the ends off the celery roots and slice the skin off (see pics). Slice the root into 1/3′s, then rotate and slice into thick sticks, then slice into rough squares. Toss the roots into a pot of salted water and boil until softened, about 10 minutes. Get out your blender and place the roots inside, along with the stock, cheese and 2 T of bacon fat from the saute pan (see below). Pulse until you reach a smooth consistency. Stir it around and/or add more stock if the mixture isn’t cooperating. S&P to your liking.
Cook your bacon in a saute pan. Once it’s browned, remove the bacon and crumble. Add the onion and garlic to the pan. Saute until softened, about 6 minutes. Add the shrimp, tomato paste, thyme and hot sauce. Cook until the shrimp have turned pink.
Place the “groots” into a bowl, add shrimp, crumbled bacon and many, many spoonfuls of the tomato gravy.

Summer's End Bake

Summer's End Bake


Ingredients:

  • 1 lb hot Italian sausage
  • assortment of veggies (eggplant, onion, mushrooms, zucchini, etc.), chopped
  • 2 pints cherry tomatoes, halved
  • olive oil
  • s&p
  • fresh mozzarella or raw cheddar
  • fresh basil, chopped


Preparation:
Preheat your oven to 300ºF. Line a sheet pan with a silpat, if you have one, or parchment paper (just to keep the little buggers from sticking). Place the halved tomatoes, cut side up (skin side down) on the sheet pan. Drizzle with olive oil and sprinkle with salt & pepper. Place in the oven and let them cook down until the tomato edges are slightly crisp, curled up and the juicy insides no longer quite so juicy–about 20 minutes. Once the tomatoes are done, remove them from the oven and crank up the oven to 375ºF.
In a large saute pan, brown the sausage along with any other vegetables you’re using.
Now it’s time for assemblage. Get out an oven-safe baking dish, somewhere around 8×8, and start layering with the sausage/veggie mixture. Now add the oven roasted tomatoes, basil and cheese. Continue layering until everything’s all used up, trying to end with cheese and basil.
Stick in the oven and get the cheese melty and gooey, anywhere from 5-10 minutes.

Paleo Bacon and Eggs To Go

Paleo Bacon and Eggs To Go


Ingredients:

  • Canadian bacon slices
  • Equal amount of eggs


Preparation:

Preheat your oven to 350°F.
In a muffin pan, place a piece of Canadian bacon into each hole. Press it down and crack an egg into each piece of bacon. Cook in oven for approximately:
  • Runny Yolk – 8 minutes
  • Semi-Soft Yolk – 10 minutes
  • Hard, Crumbly Egg – 14 minutes
Pop the egg “cups” out of the pan once they’re cool enough to handle. Whatever you don’t eat goes straight into the fridge for a snack or another meal.

Braised Short Ribs with Figs

Braised Short Ribs with Figs


Ingredients:

  • f.o.c. (fat of choice)
  • ~2 ½ lbs beef short ribs
  • 1 yellow onion, roughly sliced
  • 1 carrot, roughly chopped
  • 4 cloves garlic, roughly minced
  • 1/4 c red wine
  • 1 ½ c beef stock
  • 1 ½ c water
  • 1 pint fresh black mission figs**, stems removed & chopped
  • fresh rosemary, chopped
  • s & p
  • lemon zest
  • smashed plantains


Preparation:

Salt and pepper the short ribs. Heat a saute pan up over medium-high heat and melt a few tablespoons of your f.o.c., tallow would be great here. Sear your short ribs until they’ve developed a nice, brown crust. Place the short ribs in your slow cooker.
Turn down the heat on your saute pan to medium, and add the onion, garlic and carrot. Saute a bit and add the red wine. You’re not trying to cook the vegetables through, we’ll kill them in the crock pot, we’re trying to evaporate most of the wine from the pan. Stir around the vegetables every so often, until most of the wine is gone. We’re just trying to give a touch of flavor to the vegetables, not make everything taste boozy.  Place the vegetables in the slow cooker.
Pour the water and beef stock in the crock pot. Set it on high and let it go until the short ribs fall apart when you pick them up. This will take about 4 hours.
Once the short ribs are done, remove them and let them cool off. When they’re cool enough to handle, pull the meat off, just like if you were pulling a pork butt for BBQ. You should be able to use your hands. If you can’t, they’re not done cooking and need more time in the slow cooker. Add the meat back to the saute pan we used 4 hours ago. Yes, this is what I did and no, I did not wash it in between that time. Gross? Nah, I’m adding ‘flavor’.
Take a fine mesh strainer (If you do not own one, you must go buy one. I am not a clutter or gadget girl, so believe me when I tell you this is a necessary kitchen tool.) and hold or place it over the saute pan. Pour the vegetable, stock liquid through the strainer and into the saute pan. You can discard the vegetables.
Turn the saute pan on to medium-high heat. Add the figs. Let everything simmer away until the liquid has reduced by about half. Right before serving, garnish the top with some freshness: lemon zest and fresh chopped rosemary. Serve with smashed plantains.
*If the short ribs are long, like in the link above, cut them in between the bones, so they’ll cook faster
**If you can only find dried figs, use about 1/2 a cup.

Paleo Italian Sub Roll-Ups

Paleo Italian Sub Roll-Ups

Most Paleo, low-carb sandwiches use the lettuce as the “bread”–that makes no sense since lettuce breaks and tears so easily. So–why not use the meat, the most flexible component of a sandwich as the “bread” and put the lettuce and all the other goodies in the middle?



Ingredients:

  • sweet/honey ham
  • capicola ham*
  • salami
  • tomato, sliced thin
  • banana peppers
  • spinach or other lettuce
  • dried oregano
  • olive oil
  • mayo & mustard


Preparation:

Use the largest coldcut (probably the honey ham) for the outside layer.
Overlap that coldcut about 1.5 inches, making 2 rows of 4 like this:
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(Cutting edge illustration, ya?)
Make sure it’s overlapping, then layer your other meats on top.
Squeeze on the mustard and mayo, but only on one half. This will be the half that is going to be the inside or middle of your roll.
Layer your thinly sliced tomato, the banana peppers and spinach (and any other toppings you choose) over the mayo/mustard.
Other adds that would be yum – olives, red wine vinegar, cucumbers, onions
Roll from the filling side first as tight as you can.
Wrap in parchment or wax paper, like a burrito, and off you go.
*Capicola ham is similar to proscuitto, however capicola is meat from the shoulder of the piggy and proscuitto is meat from the thigh. Boar’s Head sells it as “cappy ham” and it’s usually located around the salami and mortadella.

Gremolata & Mushroom Stewed Beef

Gremolata & Mushroom Stewed Beef


A sort of Italian spin on a classic beef stew. I tossed in some basalmic vinegar in place of red wine and let some fresh orange & rosemary infuse into the tomatoey broth. Super yummy, plus this recipe makes a lot!


Ingredients:

  • 5 lb chuck roast
  • 4 cloves garlic, minced
  • 1 large yellow onion, finely diced
  • 2 carrots, peeled & diced
  • 2 celery stalks, diced
  • 8 ounces mushrooms, quartered or sliced
  • 2 cups beef stock
  • 1 (28 oz) can crushed tomatoes
  • 1/3 cup basalmic vinegar
  • 1 orange, sliced
  • 2 stalks rosemary + more for garnish
  • salt & pepper


Preparation:

Preheat your oven to 400ºF.
In a large dutch oven heat a few tablespoons of fat over medium-high heat. Trim your meat, removing any large pieces of fat, and portioning the meat into about 4 large hunks (for more brown-age & faster cooking).
Brown the meat hunks, on all sides, and set aside.
Add in the garlic, onion, carrot and celery. Let sweat for a few minutes, then add in the mushrooms, stock, tomatoes and vinegar. Let come to a simmer and remove from the heat.
Add in the browned beef hunks. Tuck in the rosemary stalks and top the whole thing off with orange slices.
Place in the oven, with a lid (slightly ajar) for 1.5 hours. Then remove the lid and cook another 1.5 hours. Cooking time with vary based on how large your beef hunks are. The beef is done when you can can easily shred it apart with a fork.
Once it’s done, go ahead and remove the beef hunks, shredding them and then add them back to the pot. Remove the orange slices and rosemary stalks before serving.
Serve with extra minced rosemary on top.

Paleo Pastrami Sirloin

Paleo Pastrami Sirloin


Ingredients:

  • 2 (about 1 lb) TX Bar Organics Sirloin Steaks
  • 1 tablespoon salt
  • 1 tablespoon coconut sugar
  • 2 bay leaves, torn in half
  • 1 cinnamon stick, broken in half
  • 2 cloves garlic, smashed
  • 1 teaspoon powdered ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon powdered mustard
  • 1 teaspoon juniper berries, smashed with the back of a knife
  • 1 teaspoon black peppercorns, smashed with the back of a knife
  • 1 cup water


Preparation:

For the Brine
In a zip-top bag, combine all ingredients (except the meat). Close the bag and lay flat in the freezer. Freeze until solid.
For the Steak
Heat you SousVide Supreme Demi Water Oven to 130ºF. Trim steaks of any fat hanging out around the edges. Place steaks in a sealable bag. Take the brine out of the freezer & place the frozen brine ‘disc’ on top of the steaks. Vacuum seal the bag. Cook for 6 to 8 hours.
Remove from the water bath. Rinse off any spices that have adhered to the meat, and pat dry. In a large skillet, melt a few tablespoons of your favorite fat over high heat and sear both sides of the sirloins until a nice, brown crust has formed.
Slice and serve with ‘kraut and spicy mustard.