| Appetizer Recipes in Other Chapters: | Are in Specialty Chapter: | ||
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• Avocado and Crab Stuffed Portabello Mushrooms
• Frozia • Cauliflower Popcorn - Roasted Cauliflower |
Smoking
Eggs Vegetables: Non-Greens |
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| Other Relevant Foods: | Are Found in Chapter: | ||
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• Seafood Salads
• Cookies • Kale Chips, Spiced Nuts, etc. |
Salads
Paleo Baked Good Recipes Dehydrating Nuts, Fruit and Vegetables |
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| Condiments: | Are Found in Chapter: | ||
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• More Dips (especially nut and seed based)
• Ketchup and Barbecue, Cocktail Sauces • Salsas |
Salad Dressings, Pesto, Mayo and Sauces for Fruit
Cooked Sauces, Gravies, and Thickening Tips Relishes, Salsas, Chutneys, and Fruit Butters |
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| More Recipes can be found off my: List of Best Paleo Recipe Blogs | |||
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All Recipes |
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Holiday Finger-Food ------------------- 1. The Base endive spears celery sticks papadum crackers (made from lentils, not GRAP) 2. The Spread pesto roasted eggplant hummus (not GRAP) 3. The Finishing Touch proscuitto smoked salmon roasted red peppers olives nuts jalapenos sprouts dried tomatoes capers ? salmon row Reduced from: The Holiday Finger-Food Combination Generator Post and/or read Comments Non-Dairy Cheese Ball or Log ---------------------------- 1 can coconut milk 1 envelope Knox gelatin 1/2 C walnuts 1/2 C almonds 1 C well cooked carrots 1 t sea salt 2 1/2 t onion powder 1/2 t garlic powder 1/3 C lemon juice Blend all in food processor - poor in to container and chill till firm - remove and roll in chopped nuts, chives or parsley. From: Patti Vincent (6 May 1999) Post and/or read Comments Mild Herb Pepper Non-Dairy Cheese --------------------------------- Add 2 envelopes unflavored gelatin to 4 T water and let stand five minutes. On low heat in a sauce pan combine: 1 can coconut milk and gelatin. Stir until gelatin is completely devolved then add: 1 C mashed well cooked carrots 1/2 t turmeric 1 t salt 3 t onion powder 2 t garlic powder 1/4 t cilantro or parsley 1/4 t basil 1/2 t cayenne pepper 1/4 C lemon juice Pour into a mold and chill till set. From: Patti Vincent (6 May 1999) Post and/or read Comments Cheezes from Ani's Essentials ----------------------------- This is the base recipe for raw vegan cheeze. Try using your favorite nuts and seeds -- such as almonds, cashews, Brazil nuts, pumpkin seeds, sunflower seeds, and macadamia nuts -- to add variety to your flavors and textures. Makes about 2 cups. 1 teaspoon coarsely chopped fresh garlic 1/2 teaspoon sea salt 2 cups of your favorite nut or seed 1/4 cup fresh lemon juice (from about 2 lemons) 1/4 cup water, as needed Place the garlic and salt in a food processor and process into small pieces. Add the nuts or seeds, and process into small pieces. Add the lemon juice and water; process to mix well. Add more or less water to reach your desired consistency. Will keep for 4 to 5 days in the fridge. OPTIONS: Add fresh or dried herbs such as basil or rosemary, or pitted olives and sun -dried tomatoes, to create new flavors of cheezes. CHIPOTLE CHEEZE: 1 recipe Basic Cheeze, made with cashews or pine nuts, with 1/2 to 1 teaspoon powdered chipotle added. JALAPEŃO CHEEZE SAUCE: 1 recipe Basic Cheeze, with 1 tablespoon jalapeńo pepper (with or without the seeds), to taste, and 1/2 to 3/4 cup water, as needed to make a sauce consistency. CHEDDAR CHEEZE SAUCE: 1 recipe Basic Cheeze, made with sunflower seeds, with 1 tablespoon turmeric, for color (optional), and 1/2 to 3/4 cup water, as needed to make a sauce consistency. OPTION: Spread your Cheddar Cheeze Sauce on a lined dehydrator tray and dry at 104°F for 6 to 8 hours, until dried. Crumble and use like Parmesan. From: Ani's Raw Food Essentials by Ani Phyo. Post and/or read Comments Boiling Eggs for Deviled Eggs ----------------------------- Choosing Eggs - For hard-cooked eggs, it's best to use older eggs, like two weeks old or more. Why? Older eggs shell more cleanly. Cooking the Eggs - Hard-boiled eggs are easy and quick to prepare. Eggs in the shell should be cooked over high heat just until the water begins to boil then removed and left to stand until done. Never leave your eggs to boil! If eggs are boiled for any length of time, the yolks will become hard or may turn an unattractive greenish-gray. The process to full-proof hard-boiled eggs is an easy one. Simply put the eggs in a pan roomy enough to hold them without crowding, with cold water to cover by at least one inch. Next, over high heat, heat the water and eggs until just fully boiling. Once a full boil is achieved, remove the saucepan from the heat, cover tightly and let them stand for 15 minutes. After the time has elapsed, pour off the hot water and run cold water over the eggs to achieve a faster cooling. I let the cold water run over the eggs for ten minutes and add some ice to get them cold fast. This not only stops the cooking process, but it also makes it easier to peel the eggs. Then I put them in the refrigerator for an hour before making the recipe. Shelling Hard-Cooked Eggs - Using older eggs make this job a lot easier. But you can get away with using fresh eggs if you follow my method. First, you want to crack the shells. The easiest way to do this is to place all the eggs in a roomy saucepan again and shake them around. The agitation will break up the shells nicely. Then, to remove the shells, run each egg under cold water and begin to peel off pieces of the shell. I always start at the large end, but it really doesn't make a difference. From: Deviled Eggs Recipe.org Post and/or read Comments Deviled Egg Discussion ---------------------- Bacon treat: Mix the egg yolk with mayonnaise, mustard and finely chopped cooked crispy bacon. Sprinkle with a little fresh chopped parsley. Crunchy garden salad: Mix the basic yolk and mayo combination with a little chopped red pepper and spring onion. Spicy eggs: Mix the basic yolk, mayo and mustard combination with a little lemon juice, ground cumin and cayenne pepper to taste. French style: Mix the yolks with a little mayonnaise, Dijon mustard, and chopped fresh dill. Post and/or read Comments Deviled Eggs [Betty Crocker] ---------------------------- 6 hard-cooked eggs, peeled 3 tablespoons paleo mayonnaise 1/2 teaspoon ground mustard 1/8 teaspoon salt 1/8 teaspoon pepper Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours. Expert Tips: Garnish deviled eggs with red caviar and Italian parsley, or top with thin slices of red pearl onions. Cut a very thin slice off the bottom of each egg white before filling to help the eggs stay in place on the serving plate. From: Betty Crocker Post and/or read Comments Deviled Eggs Recipe ------------------- Preparing this deviled eggs recipe ahead of time and cooling in the refrigerator makes them a hassle-free serving on party day. 12 hard boiled eggs 1/2 cup of paleo mayonnaise 1 teaspoon prepared mustard 1/4 teaspoon salt 1/8 teaspoon cayenne 1 tablespoon curry powder Cut eggs in half lengthwise. Scoop out yolks and set aside. Mash yolks with fork or sift until fine. Combine with Mayonnaise, mustard, salt, curry and cayenne until well mixed. Spoon mixture into food storage bag. Snip hole in corner of bag and pipe yolk mixture into egg white halves. Put on a plate and seal with plastic wrap. Put in refrigerator to get cold and well rested. From: Deviled Eggs Recipe.org Post and/or read Comments Curry Deviled Eggs ------------------ 6 hard-boiled eggs, sliced in half, lengthwise 1/4 cup pure canned coconut milk 2 tsp. Dijon-style mustard 1 tsp. curry powder 1/4 tsp. hot sauce (or more to taste) 2 tsp. green onion, minced 1 Tbsp. celery, minced 1/8 tsp. salt, or to taste Carefully remove egg yolk from eggs and place in mixing bowl and mash. To the yolks, add coconut milk, mustard, curry powder, hot sauce, green onion and celery. Mash together and mix well. Taste filling and add salt to taste. Add more hot sauce, if desired, for spicier eggs. Use a spoon or pastry bag to fill egg whites with yolk mixture. Adapted from: Cooking with Amy: A Food Blog Post and/or read Comments Wasabi Deviled Eggs ------------------- 6 hard boiled eggs (see below for instructions) 3 tablespoons paleo mayonnaise 1 teaspoon wasabi paste 1 green onion, minced 1/4 cup minced watercress, plus extra for garnish Kosher salt, a pinch Hard boiled eggs: Place eggs in a single layer in a saucepan and fill the pan with water rising to at least an inch above the eggs. Cover the pot and bring it to a boil over medium heat. When the water comes to a full boil, remove the pot from heat and let eggs sit for 18-20 minutes. Cool and peel the eggs under cold running water. Cut eggs in half and remove yolks. Mash the yolks until very fine and smooth, use a food processor or fork. Combine the yolks with the mayonnaise, wasabi, green onions and watercress and mix very well. Taste for seasoning and add salt to your liking. Pipe filling decoratively into the egg whites using a pastry bag fitted with a large fluted tip. Cut thin ribbons of watercress leaves to be used on top of the eggs as a garnish, just before serving. Place on a serving plate and serve right away or cover and refrigerate up to one day. From: Cooking with Amy: A Food Blog Post and/or read Comments Hard Boiled Eggs Stuffed with Guacamole --------------------------------------- If you do a search for this recipe you find that all of them have you discard the yolks (except Mark Sisson). This is the most nutritious and best tasting part. It makes no sense to discard it. To make deviled eggs with guacamole start with one of the recipes in this section, and then add the cooked yolks to one of the following guacamole recipes as you mix it. Post and/or read Comments Almond Hummus ------------- 2 cups almonds, soaked for 12 hours, then rinsed 2/3 cup raw organic tahini 1/2 cup water 2 cloves garlic Juice of 2 small lemons 1/2 teaspoon sea salt 1/4 cup chopped fresh parsley or cilantro Combine all ingredients in a food processor and puree. This almond hummus serves as a nice dip for raw veggies. Makes about 2.5 cups. From: Dr. Ben Kim: Experience Your Best Health Post and/or read Comments Raw Cashew-Macadamia Nut Hummus ------------------------------- 1 cup raw cashews, soaked 2-4 hours 1/2 cup raw macadamia nuts, soaked 2-4 hours 1/4 cup raw tahini 2 Tbsp lemon juice 1 1/2 Tbsp olive oil 1 clove garlic 1/2 tsp sea salt Up to 3/4 cup water Rinse and drain the soaked nuts and place in a high-speed blender or food processor. (Nothing will get it quite as smooth as a Vitamix will, but if you don't mind, I don't mind!) Add all remaining ingredients except the water. Pulse to combine, then add 1/2 cup water. Blend until smooth and creamy, adding up to 1/4 cup water as necessary to achieve desired consistency. (Remember that the hummus will thicken in when chilled, so you might want to add just a little more water than you think you need.) Taste for seasoning, and add more salt if needed. Transfer to a container and refrigerate for at least an hour before serving. From: DesktopCookbook.com Post and/or read Comments Macadamia Nut Hummus -------------------- 1 1/2 cups macadamia nuts, coarsely chopped 2 tbsp lemon juice 2 tbsp olive oil 1 clove garlic About 1/2 tsp sea salt Place the nuts, lemon juice, olive oil and garlic in a food processor or high-performance blender and process to breakup the nuts somewhat. Add the sea salt. Add about 1/2 cup water and process again until smooth. Add more water of the mixture is too thick. Taste for seasoning and add more lemon juice or sea salt if needed. Place in the refrigerator to chill for about 30 minutes before enjoying. From: Recipe Warrior Post and/or read Comments Raw, Dairy-Free Pizza Cheese ---------------------------- 2 cups macadamia nuts 3 cloves garlic 2 tablespoons lemon juice 1/2 cup fresh basil 1 teaspoon sea salt 2/3 cup water (or as needed) In a strong blender or food processor, process macadamia nuts, lemon juice, garlic, fresh basil, and sea salt until smooth (drizzle in water slowly as you process until you get a smooth and creamy texture). Makes 4 Servings. From: Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes by Ani Phyo. Post and/or read Comments Raw, Dairy-Free Dill Cheese --------------------------- 2 cups raw sunflower seeds 2 tablespoons lemon juice 2 cloves garlic Handful of fresh dill 1/2 cup of water (or as needed) Blend sunflower seeds, lemon juice, garlic, and fresh dill together while slowly drizzling in water until desired consistency is reached; you're aiming to create a creamy texture with this raw cheese. Makes 4 Servings. From: Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes by Ani Phyo. Post and/or read Comments Tahini Sauce ------------ 2 cloves of garlic Juice of 2 large lemons 6 Tbsp of raw tahini butter Pinch of ground cumin 1 tsp freshly chopped parsley Crush the garlic and salt together. Mix with a little lemon juice and blend with the tahini. Add the cumin and remaining lemon juice to form a smooth paste, like peanut butter. Use additional garlic if you want the tahini to taste stronger. If it is too thick, loosen it with a little water. From: Artisana Post and/or read Comments Lemon Tahini Sauce ------------------ 1 1/2 cup raw tahini butter 1 1/2 cup coconut milk 1 clove crushed garlic 1/2 cup fresh squeezed lemon juice 1/4 cup finely minced scallions 1/4 cup finely minced parsley Salt to taste Dash or two of cayenne Dash or two of paprika 1/2 tsp. ground cumin Dash or two of tamari Blend ingredients together until smooth (a good blender helps!) You can increase the coconut milk to tahini and to make a hearty salad dressing. Serve room temperature on hot falafel or vegetables or chilled on a salad. Adapted from: Artisana Post and/or read Comments Walnut Hummus ------------- 1 1/2 cups raw walnut pieces or halves 2 tablespoons tahini 2 tablespoons lemon juice 1 tablespoon olive oil 1 garlic clove, chopped 1/2 teaspoon hot paprika 1/2 teaspoon salt black pepper In a food processor, process walnuts, tahini, lemon juice, olive oil, garlic, paprika and salt until smooth, about 30 seconds. Scrape down sides of the bowl as necessary. Season to taste with salt and pepper. Pulse to blend. Transfer to a serving bowl. Serve immediately, or cover and refrigerate up to 1 day. From: Food.com: Home of the Home Cook Post and/or read Comments Bacon Chive Mayo ---------------- 2 cups paleo mayonnaise 1/4 cup bacon finely chopped 3 tablespoons of finely chopped chives whisked together Put all three ingredients into a bowl. Stir. From: The Daily Bacon: Yummy, Yummy Bacon and Other Stuff Post and/or read Comments Blended Clam Dip ---------------- canned chopped clams or baby clams, minus ALL the juice squirt of lemon chopped green onions some garlic and horseradish a dash of salt and pepper Put all into a food processor, whirl it around and place in bowl. Be sure to keep it cold though. I like to place a small bowl of clam dip into a larger bowl filled with ice. Tastes good with veggies, stuffed into smoked salmon and rolled up, then sliced thin. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Nov. 2001 Post and/or read Comments Oyster Spread ------------- 1/2 cup mayonnaise (more or less, see directions) 1 can smoked oysters, chopped 1/2 cup ripe olives, minced garlic powder lemon juice Combine mayonnaise, smoked, oysters and olives and mix well. Add garlic salt and dash of lemon juice to taste. You decide how much mayonnaise you want to use. Submitted by: ajewell@sound.net Adapted by Patti Vincent (11 Jan 1999) Post and/or read Comments Guacamole --------- Yield: 4 Cups Serves approximately 6-8 people 4 large ripe avocados, flesh only 1/2 large red onion, roughly chopped 5 garlic cloves, crushed 1 jalapeńo, seeds removed, roughly chopped 1/2 bunch cilantro leaves 2 tablespoons olive oil 2 limes, juiced 1/2 tablespoon kosher salt Combine avocado, red onion, garlic, jalapeńo, and cilantro in a food processor and pulse to mix. While the processor is running, add olive oil, lime juice and salt. Remove guacamole from food processor and serve. From: FoodShouldTasteGood.com Post and/or read Comments Guacamole --------- 1 ripe avocado 1/2 lemon or lime juice 1 clove garlic minced grated onion salt and pepper 1/2 jalapeno minced 1/4 tomato diced By Judy Genova. Posted to the PaleoRecipe Mailing List, Nov. 2000 Post and/or read Comments Guacamole with Bacon -------------------- 4 ripe avocados - peeled, pitted, and mashed 4 slices bacon, cooked until crisp, drained and crumbled 1 large tomato, seeded and finely chopped 1 onion, finely chopped 1 clove garlic, minced salt and pepper to taste 1 dash hot pepper sauce to taste (optional) Place the avocados in a bowl, and stir in the bacon, tomatoes, onion, and garlic until well blended. Season to taste with salt and pepper. Add hot pepper sauce, if desired. Serve immediately. From: allrecipes.com Post and/or read Comments Szechuan Guacamole ------------------ Szechuan and Mexican cuisine come together in this spicy appetizer. 1 large ripe avocado, pitted and peeled 1 clove garlic, minced or pressed 1/2 teaspoon minced ginger 1/4 teaspoon five-spice powder (cinnamon, fennel, cloves, star anise, white pepper) 1/4 to 1/2 teaspoon Oriental chili paste 1/2 teaspoon paleo oil [like macadamia] 1 1/2 teaspoon lemon juice 2 tablespoons chopped cilantro 1 teaspoon sesame seeds, toasted Salt, to taste 2 tablespoons diced tomato or red bell pepper 2 tablespoons finely chopped red onion Place peeled avocado on a rimmed plate with garlic, ginger, five-spice powder, chili paste, sesame oil, lemon juice, and cilantro. Coarsely mash avocado with a fork or potato masher, incorporating seasonings. Add salt to taste. Stir in the tomato and chopped red onion. Yields about 1 cup. (Original recipe courtesy of GourMAsia) Adapted from: About.com: Chinese Food Post and/or read Comments Classic Tzatziki ---------------- A traditional Greek dip and gyro condiment, this tzatziki recipe makes a tasty topping for any lamb or beef. 1 cup grated seeded peeled cucumber 1/8 teaspoon salt 1 cup pure canned coconut milk 1 tablespoon chopped fresh mint 2 teaspoons chopped fresh dill 2 teaspoons fresh lemon juice 1/4 teaspoon salt 2 garlic cloves, minced Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes. Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving. Source: Joanne Weir, Cooking Light, September 2005. Adapted from: MyRecipes.com Post and/or read Comments Salami Chip Dip --------------- 1/4 cup Dijon mustard 1 tablespoon chopped fresh thyme In a small bowl, mix together the mustard and thyme. Serve the salami chips with the mustard sauce for dipping. From: RealSimple: life made easier, every day Post and/or read Comments Zucchini Spread --------------- 3 1/2 cups zucchini (unpeeled shredded equiv. to 1 pound) 1/4 cup fresh parsley (finely snipped) 2 tbsps lemon juice 1 tbsp olive oil 1 garlic clove (minced) 1/4 tsp salt pepper 2 tbsps finely chopped pecans [or walnuts] Squeeze the zucchini to remove excess water. In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed. Spoon the mixture into a serving bowl. Fold in the nuts. Cover and refrigerate before serving. Adapted from: Yummly.com Post and/or read Comments Cauliflower Hummus ------------------ 1/5 head of cauliflower 2 Tbs sesame tahini 1/2 clove of garlic 1/8 cup water dash of lemon juice 1 Tbs olive oil tomato, diced (optional) ground cumin (optional) Boil or steam cauliflower until cooked. Put cauliflower into food processor with sesame tahini and garlic. Add water. Start to process. Add lemon juice and a tablespoon of olive oil and process until it gets creamy. Add more oil if you want to improve the texture. Original Source not disclosed. Taken from: iVillage Post and/or read Comments Cauli-faux Hummus ----------------- 16-ounces frozen cauliflower 4 tablespoons water or broth (chicken or vegetable) 1-1/2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 2 tablespoons tahini 4 fresh garlic cloves, chopped 1 teaspoon ground cumin 1/4 teaspoon dehydrated pepper flakes or 1/8 teaspoon cayenne pepper additional water or broth as needed for processing) Cook frozen cauliflower as directed on the package, using 4 tablespoons water or broth. Drain and reserve cooking liquid. Place all remaining ingredients in a food processor and process until smooth. Add reserved cooking liquid as needed to reach desired consistency. Taste and adjust seasonings. Refrigerate for several hours or overnight so flavors can blend. To serve, spread out in a thin layer on 1 large or several smaller plates and drizzle with extra-virgin olive oil and hot sauce such as sriracha. Serve with pork rinds or vegetable crudités. Note: zucchini or yellow squash should also work well, but should be drained well and will probably need less liquid for processing. ©Shatze, Thursday, June 03, 2010 From: About.com: Low Carb Diets: Forum Post and/or read Comments Cauliflower Hummus with Mayo ---------------------------- 1 Tbsp. olive oil 1 small head cauliflower, separated into florets 3/4 cup homemade mayonnaise 1/4 cup roasted red peppers 2 Tbsp. finely chopped fresh parsley (optional) 2 Tbsp. lemon juice 1 small clove garlic Heat olive oil in 12-inch nonstick skillet over medium heat and cook cauliflower, stirring occasionally, 10 minutes or until golden brown; let cool. Process cauliflower in food processor or blender with remaining ingredients until smooth. Serve, if desired, with chips, crackers or vegetable dippers. Makes: 2-2/3 cups dip. From: Best Foods Post and/or read Comments Roasted Sweet Potato, Eggplant and Tomato Dip --------------------------------------------------------- 1-34 pound Red-skinned Sweet Potatoes (or Yams) 8 ounces, weight Eggplant (any Variety) 2 whole Medium Tomatoes 1 whole Red Bell Pepper 4 whole Green Onions 2 Tablespoons Olive Oil 1 teaspoon Kosher Salt 1/2 teaspoons Freshly Ground Black Pepper 1 teaspoon Lemon Zest 1 Tablespoon Fresh Lemon Juice 10 leaves (large) Fresh Mint, Thinly Sliced 1 pinch Salt To Taste 1 pinch Freshly Ground Black Pepper, To Taste Preheat oven to 425 degrees F. Cut red-skinned sweet potatoes (or yams), eggplants, tomatoes, and red bell pepper into 1-inch chunks. Cut green onions into 3-inch lengths. Place all of the vegetables in a single layer on a large baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper. Roast the vegetables until soft, about 35 to 40 minutes. Remove the vegetables from the oven and let cool for 10 minutes. Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor. Process until smooth. Season to taste with salt and pepper. Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers. Makes about 3 cups spread. From: Tasty Kitchen: Favorite Recipes From Real Kitchen Everywhere! Post and/or read Comments Roasted Vegetable Dip --------------------- 1 medium zucchini -- sliced 1 medium yellow squash -- sliced 1 red bell pepper -- seeded and sliced 1 red onion -- thinly sliced 2 cloves garlic -- peeled 1/4 teaspoon cayenne pepper Preheat oven to 400ș. Place zucchini, squash, bell pepper, onion, garlic on baking sheet. Spray with nonstick spray; sprinkle with salt and cayenne. Bake, turning once, until veggies are tender, about 15 minutes per side. Transfer to blender or food processor and puree. Transfer to bowl and serve warm, or, refrigerate, covered, until chilled, at least 2 hours. Shared by: Robyn Lawrence From: Weight Watchers Recipes Post and/or read Comments Herbed Eggplant Dip ------------------- 1 medium onion, chopped 1/3 cup olive oil a 1-pound eggplant, cut into 1/4-inch dice 1 teaspoon salt 2 plum tomatoes, seeded and diced 3 tablespoons fresh lemon juice 1/4 cup fresh basil leaves, washed well, spun dry, and minced 2 tablespoons minced fresh parsley leaves In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with crudités. Makes about 2 1/3 cups. Originally Gourmet Magazine: July 1995. From: epicurious: for people who love to eat Post and/or read Comments Roasted Eggplant Dip -------------------- 1 medium eggplant, peeled 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 tablespoon tomato paste Preheat oven to 400 degrees Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are brown and soft, tossing once during cooking. Let cool slightly. Place the vegetables in a food processor (you can use a blender if you don't have a processor. (Food processor should be fitted with steel blade). Add the tomato paste and pulse 3-4 times to blend. Taste for salt and pepper. From: GroupRecipes: Recipe Discovery Post and/or read Comments Roasted Eggplant Dip -------------------- Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes. Roasting the onion and tomato alongside the eggplant also adds an extra dimension of flavor. Serve with sliced raw vegetables. 1 large head garlic 1 eggplant (1-1 1/4 pounds), cut in half lengthwise 1 small onion, cut into 1/2-inch-thick slices 1 ripe tomato, cored, sliced in half and seeded 3 tablespoons lemon juice 2 tablespoons chopped fresh mint 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt Freshly ground pepper to taste Set oven racks at the two lowest levels; preheat to 450°F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly. Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly. Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper. From: KitchenDaily.com Post and/or read Comments Baba Ghanouj (Eggplant and Tahini) ---------------------------------- Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated. 1 large eggplant 1/4 cup fresh lemon juice 4-5 tablespoons tahini 2 cloves garlic 1/2 teaspoons of salt 1/4 cup fine chopped fresh parsley Remove green leafy part around stem of the eggplant but do not remove the stem. Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool. Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini. Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste. Garnish with chopped parsley. From: Assouk.com: Free Lebanese Recipes Post and/or read Comments Baba Ghanoush ------------- 1 large eggplant 2 cloves garlic, minced 2 Tbsp. extra-virgin olive oil 2 Tbsp. lemon juice 2 Tbsp. Tahini 1 Tbsp. fresh parsley 1/2 tsp. salt Preheat oven to 400° F. Prick the eggplant with a fork. Then place on a cookie sheet and put into the hot oven. Roast the eggplant for about 40 minutes or until very soft inside. Cool completely. Scoop out the eggplant's pulp and place in a food processor. Add remaining ingredients into the food processor. Pulse until pureed, but still has some texture. Refrigerate. Serve chilled. From: About.com: Kosher Food Post and/or read Comments Moroccan Baba Ganoush Eggplant Dip ---------------------------------- 2 medium size eggplants 1/4 cup olive oil 1 Tbsp cumin 1 Tbsp red paprika 1 Tsp white pepper powder 3 Tbsp fresh squeezed lemon juice 3 Cloves, crushed 1/2 Tsp red hot paprika some parsley (for decoration only) Wrap the eggplants with silver-paper, and roast them on the gas fire until they get soft. Peel the eggplants with a Knife. Chop the eggplants until they turn into a dip. Add all the other ingredients to the eggplants, mix well and its ready. From: A Mideast Feast: The best Middle-Eastern recipes Post and/or read Comments Roasted Garlic -------------- Use as appetizer spread. Add leftovers to scrambled eggs. 6 heads garlic 1/4 cup extra-virgin olive oil Preheat the oven to 400 degrees. Remove any loose skin from the garlic heads and cut a 1/4-inch slice off the tops, exposing the tips of the cloves. Set the garlic heads cut side up on a sheet of aluminum foil and sprinkle with the olive oil. Wrap the heads in the foil and roast until tender, about 45 minutes. Let cool before peeling. Adapted from: EveryDay with Rachael Ray Post and/or read Comments Roasting Garlic the Easy Way ---------------------------- Preheat oven to 250 degrees F. Separate a head of garlic into individual cloves. Don't peel the cloves, but do rub of any flaky or papery skin. Use a paring knife to cut off the stem end of each clove. You basically want the peel to stay one, but it is fine if a little does come off. Put the cloves in the center of a square piece of aluminum foil. Drizzle with a little olive oil, and using your fingers to rub the oil evenly on the cloves. Gather the aluminum foil into a pouch and set it directly on the rack of your oven. Roast until the garlic becomes very soft, approximately 1 hour. NOTE: You can roast two heads of garlic in one pouch, but for more than that, make another pouch. When done baking, open the pouch and let the cloves sit until they are cool enough to handle. When cool, squeeze each clove gently at the untrimmed end and the roasted flesh should slide right out in one piece. From: What's Cooking America Post and/or read Comments Roasted-Garlic Walnut Spread ---------------------------- 2 whole heads garlic 1/4 cup(s) walnuts 8 ounce(s) coconut milk 1 tablespoon(s) olive oil 1/2 teaspoon(s) salt Preheat oven to 400 degrees F. Remove any loose papery skin from garlic heads, leaving heads intact. Place heads in small baking pan; cover with foil and bake until soft when squeezed, about 50 minutes. Meanwhile, place walnuts in small baking pan and bake in same oven with garlic 7 to 10 minutes, until toasted, stirring once. Cool. When garlic is cool enough to handle, separate garlic into cloves. Squeeze soft garlic from each clove into small bowl; discard skin. (You should have about 1/3 cup.) In food processor with knife blade attached, blend garlic, coconut milk, olive oil, salt, and walnuts until smooth. Spoon into serving bowl; cover a nd refrigerate up to 3 days if not serving right away. Adapted from: Good Housekeeping Post and/or read Comments Roasted-Red-Pepper Dip ---------------------- Can spoon over grilled chicken. 6 large red bell peppers 1 cup golden raisins, coarsely chopped (6 ounces) 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons salt-packed capers, rinsed well and drained 1 1/2 teaspoons coarsely chopped fresh oregano Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers. Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Dip can be refrigerated for up to 1 day. Adapted from: Martha Stewart Living Post and/or read Comments Spicy Pumpkin Dip ----------------- One process that cooks use to come up with new and exciting ideas is to take a familiar form and substitute a different set of ingredients. This dish illustrates that process. What I'm doing here is taking the Middle Eastern eggplant dip babaganoush as a model, exchanging pumpkin for eggplant as the central ingredient, then adding chile peppers and lime to complement the pumpkin flavor. Makes about 2 pints. 6 cups pumpkin flesh, cleaned, seeded, and cut into 1-inch cubes 2 tablespoons caraway seeds 1/4 cup lime juice (about 2 limes) 6 tablespoons lemon juice (about 1 1/2 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon minced garlic 1/2 cup chopped fresh parsley 1 tablespoon minced fresh red or green chile pepper of your choice Salt and freshly cracked black pepper to taste 1. Bring a stockpot of water to a rolling boil, add the pumpkin, and cook until they are easily pierced by a fork but still offer some resistance, 6 to 8 minutes. 2. Meanwhile, toast the caraway seeds in a small saute pan over medium heat, watching carefully and shaking frequently to prevent burning, until they just begin to release a little smoke, 2 to 3 minutes. 3. Drain pumpkin, allow to cool to room temperature, combine with caraway seeds and remaining ingredients, and puree in a food processor or blender. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby Post and/or read Comments Zucchini Spread --------------- 5 small zucchinis 2 carrots 1 teas onion powder 1 teas salt 2 Tbsp Olive oil Cut zucchinis into squares. Wash, peel and grate carrots. Fry veggies on medium to low heat for 35 min. Add onion powder and salt. Mix well. Turn off the hit. Let it cool. In the food processor on low speed pureé zucchini-carrot mixture. From: icooktoday.com Post and/or read Comments "Granola" --------- For cave man granola, toast chopped nuts of your choice (walnuts, filberts, pecans, sliced almonds) on a baking sheet at 350 degrees. Remove from oven to a bowl, add a touch of honey if desired, stir well. Combine with a little fruit of your choice; fresh, dried or dehydrated. From: Stacie and Ben's favorite Paleo Recipes Post and/or read Comments Baked Coated Nuts ----------------- 4 cups nuts (pecan, walnut halves, whole almonds) 2 egg whites (egg-free instructions follow) 1/2 teaspoon salt 3 tablespoons honey or maple syrup a little coconut oil for the pan optional: spices of choice (cinnamon, pumpkin pie spice, carob powder) In a shallow pie dish, mix egg whites, honey and salt (and optional spices). Working in batches, add nuts to pan and toss lightly to coat throroughly. Transfer to greased baking pan, spread in single layer. Bake at 375 for 15-20 minutes, stirring frequently, being careful not to burn them. When golden colored, remove from oven and allow to cool in pan. Store in tins. Egg-free variation: simply omit eggs and slightly increase the amount of maple syrup. Follow same instructions. You could also eliminate the sweetener, and use tamari soy sauce, salt, and savory spices such as chili or curry powder to make savory nuts. For an egg-free savory nut, use coconut oil instead of egg. Savory nuts are a great salad "crouton". A paleo-modified version of a Mollie Katzen recipe. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Spiced Almonds -------------- 2 cups whole unsalted almonds 1 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 2 teaspoons olive oil 1/4 teaspoon hot pepper sauce Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl. In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving. Source: Healthy Appetite with Ellie Krieger. Episode: Out of Exile From: FoodNetwork Post and/or read Comments Spiced Almonds -------------- 1 cup whole shelled (unpeeled) almonds (or whatever nut you want) 1 teaspoon extra-virgin olive oil 3/4 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon cayenne pepper Preheat oven to 350°F. Toss almonds with oil, cumin, salt and cayenne pepper in a pie pan. Bake, stirring occasionally, until fragrant and lightly toasted, 25 to 30 minutes. Let cool. Make Ahead Tip: Store in an airtight container for up to 1 week. From: EatingWell: Where Good Taste Meets Good Health Post and/or read Comments Roasted Chestnuts Oven or Stove Top ----------------------------------- 1 1/2-2 lbs chestnuts 1 tablespoon paleo oil 1/4 cup water Using a sharp knife cut an X into one side of the chestnut to allow the steam caused by roasting to escape. Safest is to use a chestnut knife. Toss chestnuts with oil. STOVE TOP: In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes. Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes. Serve hot with salt. OVEN METHOD: Preheat oven to 425 degrees. Roast chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back. Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes. Peel nuts when they are cool enough to handle. Hot chestnuts peel easier than cold ones. From: Food.com: Rita Post and/or read Comments Garlicky Habanero Macadamia Nuts -------------------------------- 6 cloves garlic, unpeeled 1 to 2 fresh habanero chiles, stemmed 2 tablespoons olive oil 1 tablespoon honey 1 teaspoon coarse salt 3 cups roasted macadamia nuts (about 1 pound) Preheat oven to 350 degrees. In a medium dry skillet, roast garlic and chiles over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes for the garlic, and about 10 minutes for the chiles. Remove from heat. When garlic is cool enough to handle, peel and transfer to a mortar or the bowl of a small food processor along with chiles. Using a pestle, pound the mixture until smooth or process until smooth. Add oil, honey, and salt and pound or process until well combined. Place nuts in a large bowl and add garlic-chile mixture; stir to coat. Spread nuts evenly on a rimmed baking sheet and transfer to oven. Bake, stirring occasionally, until nuts are fragrant and coating is shiny and dry, about 20 minutes. Let cool slightly before serving. From: Martha Stewart Post and/or read Comments Spiced Macadamia Nuts --------------------- 1 Tbsp olive oil 2 cups macadamia nuts 1/2 Tbsp honey 1 tsp curry powder 1 tsp ground cumin 1 tsp ground coriander 1 tsp chili powder 1 tsp kosher salt 1/2 tsp cayenne pepper Preheat oven to 250. Line a baking sheet with parchment paper. Place the oil and nuts in a medium-sized bowl and toss until well coated. Add the remaining ingredients and mix well to coat evenly. Transfer the nuts to the prepared sheet and arrange in a single layer. Bake until lightly browned, stirring occasionally, 25 to 30 minutes. Remove from oven, immediately loosen the nuts with a spatula, and set aside to cool before serving. Originally from: Party Nuts!: 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering by Sally Sampson Adapted from: FoodBuzz Post and/or read Comments Spiced Macadamia Nuts --------------------- 1 teaspoon macadamia oil 1/2 pound macadamia nuts 1 teaspoon cayenne pepper 1/2 teaspoon allspice 2 teaspoon finely chopped fresh dill Preheat the oven to 350°F. Put oil, macadamia nuts, cayenne pepper and ground allspice in a roasting tin. Roast for 10 minutes, shaking the pan halfway through to coat the nuts in the spicy oil. Remove from the oven and sprinkle with 2 tsp finely chopped fresh dill. Transfer to a bowl. Adapted from: A Passion for Protein: High-Protein, Low-Carbohydrate Recipes for Food Lovers by Henry Harris From: Waitrose Post and/or read Comments Roasted Spicy Pumpkin Seeds --------------------------- 1 cup pumpkin seeds 1 tablespoon olive oil 1/2 teaspoon sweet paprika (or smoked paprika would work nicely too) 1/2 teaspoon chili powder 1/2 teaspoon salt Preheat oven to 350șF. On a foil-lined rimmed baking sheet, add pumpkin seeds. Try to remove as much pulp from the seeds as possible. In a small bowl, combine oil, paprika, chili powder and salt. Stir to combine. Toss oil with pumpkin seeds, and coat evenly. Bake until golden, about 15 minutes. Cool, and serve. From: Serious Eats: Andrea Lynn Post and/or read Comments Curried Pumpkin Seeds --------------------- 1 egg white 2 teaspoon curry powder scant 1/2 teaspoon fine grained sea salt 1 cup fresh pumpkin seeds Preheat oven to 375șF. In a medium-sized bowl whisk together the egg white, curry powder and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Makes one cup. From: 101 Cookbooks: A Recipe Journal Post and/or read Comments Chili Roasted Pumpkin Seeds --------------------------- 1 cup unsalted shelled raw pumpkin seeds (pepitas) 2 teaspoons olive oil 1 tablespoon chili powder (this is a lot, adjust to your taste) 1/2 teaspoon salt Place pumpkin seeds in a large cast iron skillet over medium heat. Stir frequently, for 3-5 minutes, until seeds make a crackling noise, some will even pop. Remove pan from heat and stir in olive oil, then chili powder and salt. Cool and serve. From: Elana's Pantry Post and/or read Comments Spiced Pumpkin Seeds -------------------- seeds from 2 medium pumpkins 1 tablespoon olive oil 1 teaspoon celery salt 1 teaspoon ground cumin Heat oven to 300° F. Remove the seeds from the pumpkins. Discard the pulp. Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet. Bake until dried, about 1 hour. Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook, stirring occasionally, over medium heat, until the seeds are lightly toasted, about 3 minutes. From: RealSimple.com Post and/or read Comments Cruditiès --------- There are always many things available in the markets that can be used for this: asparagus (very young only) broccoli carrots cauliflower celery cherry tomatoes mushrooms peppers: yellow, red, green radishes scallions squashes: zucchini, pale green, yellow sugar snap peas (not paleo, for guests) Most (all?) of these can be smoked in a Camerons Stovetop smoker for about 8 to 18 minutes (depending on how full). Post and/or read Comments Fruit Bowl ---------- Can include: Apple, Grapes (Monarch and Green), Kiwi, Melons (Cantaloupe and Honey Dew), Peaches, Raspberries, Strawberries. Bananas? Post and/or read Comments Ambrosia -------- Mixed fruit in a bowl with a little orange juice just to coat the fruit and keep it from turning brown. I think then banana could also be added to that. They would turn brown fast otherwise. Shredded coconut could also be added if one wanted. From: Patti Vincent (4 Jan 1999) Post and/or read Comments Hawaiian Tidbits ---------------- 1/2 cup raw honey 2 Tbsp pineapple juice 4 ripe bananas 1 cup finely chopped nuts or shredded coconut Dilute honey with juice. Peel and cut bananas into 1" pieces. Dip each piece in honey mixture and roll in coconut or nuts until well coated. Place on waxed paper. Chill. Serve on picks. From: Ten Talents Cookbook by Frank and Rosalie Hurd. Post and/or read Comments My Favorite Snack ----------------- Stuff fresh celery sticks with almond, hazel or sunflower butter from Walnut Acres From: Binnie Betten at pitt.edu Post and/or read Comments Marinated Mushrooms [Italian] ----------------------------- 8 ounces mushrooms, cleaned,quartered 4 tablespoons fresh lemon juice 1/4 cup lite olive oil 2 tablespoons fresh parsley, finely chopped 1/4 teaspoon tarragon salt and pepper Combine all the ingredients. Mix well. Add mushrooms, mix well. Cover and refrigerate 24 hours. From: Food.com: Italian Post and/or read Comments Citrus-Marinated Olives ----------------------- 1 1/2 cups Kalamata olives or other brine-cured black olives 1 1/2 cups cracked brine-cured green olives 1 cup olive oil 1/4 cup chopped fresh cilantro 1/4 cup fresh lemon juice 1/4 cup orange juice 6 large garlic cloves, thinly sliced 3 tablespoons chopped fresh parsley 1 tablespoon grated lemon peel 1 tablespoon grated orange peel 1/2 teaspoon dried crushed red pepper Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving. From: Epicurious.com Post and/or read Comments Guacamole Stuffed Cherry Tomatoes --------------------------------- 1 pt. cherry tomatoes 1 ripe avocado, halved, pitted and peeled 1 Tbsp fresh lime juice 2 Tbsp minced red onion 1 Tbsp. minced cilantro 1 small jalapeno, seeded and minced Salt and pepper to taste Slice and discard tomato tops. With small spoon remove seeds and pulp, discard. Drain tomato shells upside down on paper towels. In medium bowl mash avocado to a chunky consistency. Stir in lime juice, onion, cilantro and jalapeno. Season with salt and pepper. Fill tomato shells with guacamole. From: Key Ingredient: Digital Recipes. Real Cooks.™ Post and/or read Comments Stuffed Cherry Tomatoes ----------------------- 2 pints cherry tomatoes 1 avocado, peeled and diced 1 tsp lemon juice 1/4 cup paleo mayonnaise 8 cooked bacon slices, crumbled 2 green onions, finely chopped salt/pepper Cut a small slice from top of tomato, scoop out pulp with spoon. Place tomatoes, cut side down on paper towel, let drain 15 minutes Combine avocado, lemon juice stir gently; drain. Stir together mayo, bacon, green onions; add avocado mix; stir. Spoon avocado mix evenly into to tomato shells. cover with plastic wrap, one hour chill. Sprinkle with salt/pepper to taste. From: DesktopCookbook.com Post and/or read Comments Stuffed Cherry Tomatoes Recipe ------------------------------ 24 cherry tomatoes 6 bacon slices, cooked, drained & crumbled 1/4 cup finely chopped green onion 1/4 cup finely chopped celery 1/2 cup paleo mayonnaise Fresh parsley for garnish Place tomatoes, stem-side down ,on cutting board. Cut thin slice from top of each tomato. Using small spoon, scoop out tomato pulp; discard. Invert tomatoes on paper towels; drain thoroughly. In small bowl, combine bacon, onion, celery and mayonnaise; spoon into tomatoes. Cover and chill about 2 hours. Garnish with parsley, if desired. From: Family Cookbook Project: Launa Thompson Post and/or read Comments Don Keen's Baked Bananas ------------------------ 3 small bananas peeled 1/2 teaspoon grated orange rind 1/2 tablespoon pure maple syrup 1 tablespoon lemon juice 1/8 teaspoon salt 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 1 tablespoon olive oil, or melted coconut oil Cut each banana crosswise into 8 pieces. Arrange banana slices in an 8-inch square baking dish. Sprinkle evenly with orange rind, maple syrup, juice, salt, and spices, drizzle with oil. Bake uncovered at 350 degrees for 45 minutes, basting after 15 minutes with liquid in dish. Serve banana slices hot on wooden sticks. Yield: 12 appetizer servings. From: Don Keen's Spicy Kitchen. Originally posting on act.food diabetic Post and/or read Comments Baked Bananas - Ginger ---------------------- 4 firm bananas 1 teaspoon olive oil 1-inch piece grated fresh ginger 1 tablespoon cinnamon 1/2 tablespoon nutmeg 1/2 cup raisins Preheat oven to 375 degrees. Peel and cut bananas in half, lengthwise. Oil a baking pan and arrange bananas. Sprinkle with cinnamon, nutmeg and raisins. Cover and bake for 10 to 15 minutes. From: Institute for Integrative Nutrition Post and/or read Comments Baked Bananas - Pineapple ------------------------- 4 bananas 1/4 cup pineapple juice 1 teaspoon raw honey 1/8 teaspoon grated nutmeg Preheat oven to temperature of 400 degrees. From each banana, remove the stem end with the help of a sharp knife. Down the length of each banana, remove a 1-inch wide strip of peel. Combine together the pineapple juice, honey and nutmeg in a small bowl. Use the juice mixture to brush the exposed banana flesh. In a shallow baking dish, arrange the bananas. Bake in preheated oven for about 25 minutes, occasionally basting with the juice, till the bananas are tender. From: ifood.tv Post and/or read Comments Baked Bananas ------------- 1 ripe banana 1 tablespoon lemon juice 2 teaspoons raw honey 1 teaspoon ground cinnamon Peel banana and slice lengthwise Line toaster oven with nonstick aluminum foil. Or if in a regular oven, just line a cookie sheet. Preheat oven to 350 degrees Lightly brush banana halves with lemon juice and place cut side up on the pan. Spoon honey over bananas and sprinkle lightly with cinnamon. Bake 10 minutes and remove from oven. From: Recipezz.com Post and/or read Comments Citrus Marinated Olives ----------------------- 1 1/2-inch wide, 3-inch long strip of lemon zest (about 1 medium lemon) 1 1/2-inch wide, 6-inch long strip of orange zest (about 1 medium orange) 1 cup olive oil 2 sprigs fresh rosemary 2 sprigs fresh thyme 2 dried bay leaves 2 garlic cloves, crushed and chopped 1/4 teaspoon ground black pepper 1 1/2 pounds black or green brined olives Coarsely chop the lemon and orange zest and transfer it to a medium-size saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature. Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator. From: About.com: French Food Post and/or read Comments Citrus Marinated Warm Olives ---------------------------- 2 cups of various olives Zest from half an orange and half a lemon 2-3 tablespoons of olive oil 2-3 cloves of garlic, thinly sliced Fresh thyme, or other aromatic herbs such as rosemary or sage Red pepper flakes (optional, but highly recommended for a touch of heat) Fennel seeds (optional) Other options: Freshly shaved fennel Coriander seeds Cumin A word about buying olives. Often times olives are ridiculously over-priced, especially at larger chain supermarkets. Always check your store's "ethnic" sections or local corner markets for a better price on olives before over-spending on an eight ounce jar of brine at the closest local mega-mart. Drain and rinse the olives. Over low heat, mix the olives and olive oil together. Use just enough oil to coat the fruit. Add the citrus zest, garlic slices, herbs, fennel seeds, red pepper flakes and stir. Heat until the olives are warm all the way through, about four to five minutes. These can be made ahead of time and serve chilled (or reheat) if you want. From: sarah sprague's blog Post and/or read Comments Plain Roasted Artichoke Hearts ------------------------------ 3 (15 ounce) cans artichoke hearts 4 garlic cloves, quartered 2 teaspoons extra virgin olive oil salt and pepper, to taste 1 tablespoon lemon juice (optional) Preheat oven to 375°F. Drain artichokes in colander and rinse a bit to remove brine. Mix gently with garlic and olive oil in a bowl. Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired. Sprinkle with salt and pepper, and add lemon juice (if using). From: Food.com: Home of the Home Cook Post and/or read Comments Marinated Artichoke Hearts -------------------------- 1 9-oz. box frozen artichoke hearts, thawed 1/2 cup extra-virgin olive oil 1 tsp. kosher salt 1/2 tsp. dried thyme 1/2 tsp. dried oregano 1/4 tsp. crushed red chile flakes 2 tbsp. fresh lemon juice Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes. Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week. From: Saveur: Savor a World of Authentic Cuisine Post and/or read Comments Cajun Carrot Fries ------------------ 8-10 large carrots, peeled and cut into thin slices, like "fries" 1 tbsp. olive oil 1/4 tsp. cayenne pepper [optional] salt and black pepper, to taste 1. Preheat your oven to 450°. 2. Grease and/or line a large cookie sheet. 3. Toss the sliced carrots with olive oil, cayenne pepper, salt and black pepper. 4. Arrange the fries in a single layer on your baking sheet and bake for 15 minutes, then flip the fries over and bake for another 10-15 minutes, until crisp. Serve warm. By Aviva Kanoff, via: Chabad.org - Kosher Recipes & Cooking Post and/or read Comments Italian Caponata ---------------- 2 c cubed peeled eggplant 1 t kosher salt 4 T olive oil 1 c chopped onion 1/2 c chopped green bell pepper 1/2 c chopped red bell pepper 3/4 c chopped celery 2 c drained canned plum tomatoes, chopped (reserve juice) 1/2 t ground black pepper 1/2 t dried oregano 1/2 t dried basil 1 T minced garlic 1 T chopped fresh Italian parsley 1/2 c chopped pitted Calamata or Gaeta olives 2 T capers, drained Place eggplant in colander, sprinkle with salt and let drain for 1 hour. Heat 2 T oil in large flameproof casserole or dutch oven. Pat eggplant dry and add to the casserole. Saute over medium heat until soft and lightly browned, 10 min. Using slotted spoon, remove eggplant and set aside. Add remaining oil, then onion, bell peppers, and celery to casserole. Saute over medium heat until the vegetables are softened, 10 minutes. Return eggplant to casserole. Add tomatoes, pepper, oregano, basil, garlic, parsley, olives, and capers. Simmer until the veges are tender, 45 minutes. If the mixture starts sticking while cooking, add reserved juice in small amounts. Serve hot or at room temperature. I make multiple recipes of this and freeze in serving sizes. From: Epicurean.com Post and/or read Comments Greek Caponata -------------- 1 (14.5-ounce) can diced tomatoes with their juice 2 zucchini, cut into 1-inch rounds 2 summer squash, cut into 1-inch rounds 2 tomatoes, cut into wedges 1 large Japanese eggplant, cut into 1-inch rounds 1 red onion, peeled and cut into 1-inch wedges 1 potato, peeled and cut into 1-inch cubes 3 garlic cloves, minced 1/4 cup extra-virgin olive oil 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano Preheat the oven to 400 degrees F. Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients. Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes. Recipe courtesy Giada De Laurentiis. Show: Everyday Italian Episode: Greek Fusion. From: FoodNetwork.tv Post and/or read Comments Vegetable Caponata ------------------ Caponata, the traditional Sicilian condiment of eggplant, tomato, and anchovies, is a dark and mysterious concoction. This makeover is lighter, fresher in appearance-and vegetarian. With the inclusion of several garden vegetables, it resembles a ratatouille in both appearance and flavor. The recipe makes use of the season's final harvest of summer squash, eggplant, and tomato. 1 Tbs. olive oil 2 cups diced onions 6 medium cloves garlic, minced 1 tsp. dried oregano 1 tsp. red pepper flakes 1/2 tsp. salt 4 cups diced eggplant 3 cups diced zucchini 1 cup diced red bell pepper 1 cup diced yellow summer squash 1/4 cup vegetable broth, plus additional if needed 2 cups halved, seeded and diced tomatoes 1 1/2 cups drained, pitted and minced kalamata olives 1 cup chopped flat-leaf parsley 1/2 cup drained, minced capers In large, heavy pot or Dutch oven, heat oil over medium heat. Add onions, garlic, oregano, pepper flakes and pinch of salt and cook, stirring occasionally, until onions are softened, about 4 minutes. Add eggplant and cook, stirring occasionally, 3 minutes. Stir in zucchini, bell pepper, squash, broth and remaining 1/2 teaspoon salt. Mix well. Cover pot with tight-fitting lid and cook until vegetables are tender, about 10 minutes. After 5 minutes, check that some moisture remains in pot and vegetables aren't sticking to bottom. If necessary, add a little more broth. Uncover pot and stir in tomatoes, olives, parsley and capers. Cook uncovered, stirring occasionally, 2 minutes. Serve hot. From: Vegetarian Times Post and/or read Comments Sicilian Caponata ----------------- 1 tablespoon olive oil 1 large onion, diced 4 or more garlic cloves, chopped 1 anchovy, mashed (optional) 1 large globe eggplant, tip and tail trimmed, skin on, cut into very small dice (the smaller it is, the easier it will be to spread) 2 large fresh tomatoes, diced small 3 tablespoons red wine vinegar 2 tablespoons capers Salt & pepper to taste OPTIONAL Kalamata olives (can be added with the tomato) Fresh basil (can be stirred in after caponata is cooked and cooled) Toasted pine nuts (these are traditionally used to sprinkle on top) In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Add the onion, garlic, anchovy and eggplant as they're prepped, stirring to coat with fat each time. Cook, stirring often, until eggplant has softened and become slightly brown, about 15 minutes. Add the tomato, vinegar and capers. Cover and let cook until eggplant and onion are very tender, about 15 minutes. Season to taste. Serve warm, at room temperature or refrigerate and serve cold. TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Bon Appetit, August 2005 and Red, White, and Greens: The Italian Way with Vegetables by Faith Willinger From: A Veggie Venture (Blog) Post and/or read Comments Sicilian Caponata Salad ----------------------- Salting eggplant for this traditional Sicilian dish is unnecessary provided that the eggplants you are using are firm and not too big. Leftover caponata can be used to make microwaved cod Niçoise or soupe au pisto. 2 medium-size firm eggplants, diced 1 1/3 cups diced celery 1 1/3 cups chopped onion 1 large green pepper, stemmed, seeded and diced 1/4 cup virgin olive oil 2 cloves garlic, finely chopped 2 cups chopped peeled and seeded plum tomatoes 2 teaspoons dried basil 1/2 teaspoon dried oregano 1 1/2 tablespoons minced anchovy 1/3 cup chopped green olives 1 1/2 tablespoons capers 3 tablespoons chopped flat-leaf parsley 3 tablespoons lemon juice In a large skillet, cook the eggplant, celery, onion and green pepper in the olive oil over moderate heat for about 5 minutes, until they lose their raw look, stirring frequently. Add the garlic, tomatoes, basil and oregano. Cook until the vegetables are tender, about 10 minutes. Remove from heat and stir in the anchovy, olives, capers, parsley, lemon juice and a sprinkling of salt and pepper. This recipe is part of Andrew Schloss's Sunday Dinners. Adapted from: Cookthink.com Post and/or read Comments Kale Crunch ----------- "Try these fascinating, sophisticated 'chips' for snacking or for sprinkling on just about any savory dish "Baking kale is an interesting process. First, the leaves become bright green and soften, then they begin to turn crisp. In between, they go through a chewy-crisp stage which is also delicious. So the baking time is flexible. Just keep checking the kale until it is done the way you like it." Olive oil spray for the baking tray 1 giant bunch kale, stemmed and minced (about 1 pound) Preheat oven to 350F. Line a large baking tray with foil, then spray or brush it with oil. Add the kale, and spread it out as much as possible. Bake for 10 minutes, mixing it up once or twice during that time. Continue to bake for 10-15 minutes longer, stirring occasionally, until it's as crisp as you would like it. The kale will continue to shrink and crispen the longer it bakes. If you watch it closely and stir it often enough, you can get it quite crisp without burning it. Remove the tray from the oven, and let the kale cool on the tray. Adapted from Mollie Katzen's Vegetable Heaven, p. 58 by Stacie Tolen. Post and/or read Comments Simply Marinated Mushrooms -------------------------- 1 cup water 1 1/2 pounds fresh mushrooms, stems removed 1/4 cup olive oil 1 teaspoon dried thyme 1/2 teaspoon salt 3 tablespoons fresh lemon juice 3 teaspoons minced garlic 1/2 teaspoon ground black pepper 3 tablespoons dried parsley 1/8 teaspoon onion powder In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain. In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve. From: AllRecipes.com Post and/or read Comments Marinated Mushrooms [French] ---------------------------- 1/4 cup olive oil 8 ounces pearl onion, peeled 1 pound button mushrooms, cleaned and trimmed 1 tablespoon tomato paste 2 plum tomatoes, coarsely chopped 3/4 cup dry white wine 3/4 cup water 3 tablespoons lemon juice 2 teaspoons whole coriander seeds 2 teaspoons peppercorns (any variety) 1 dried bay leaf 2 sprigs thyme 1 tablespoon fresh dill 1 tablespoon fresh parsley 1 teaspoon lemon zest 1 teaspoon salt Heat the olive oil over medium heat in a medium-size saucepan and sauté the onions for 6 to 8 minutes, until they turn light brown. Add the mushrooms to the pan and sauté them for 2 minutes. Add the tomato paste and the tomatoes to the pan, and stir the mixture until the tomato paste is incorporated into the mushrooms and onions. Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, and thyme into the vegetable mixture. Bring the mushrooms to a simmer, uncovered, for 25 minutes, or until the mushrooms are tender and the poaching liquid is reduced and slightly thickened. Remove the pan from the heat, stir the dill, parsley, lemon zest, and salt into the mixture, and let it cool to room temperature. Store the marinated mushrooms and onion in the refrigerator for 1 day before serving. This marinated mushrooms recipe makes 4 to 6 servings. From: About.com: French Food Post and/or read Comments Grilled Vegetables on Rosemary Skewers -------------------------------------- 1 red pepper 1 yellow pepper 4 slim zucchini, sliced 1 red onion, cut into chunks 1 fennel bulb, sliced (optional) 2 garlic cloves, crushed 1 sprig fresh rosemary 2 sprigs fresh thyme salt and ground black pepper 2 teaspoons olive oil Cut the peppers in half, remove the seeds and cut the flesh into chunks. Divide between 12 fresh rosemary stems or 12 bamboo kebab skewers, threading alternately with the courgettes, red onion and fennel (if using). Place the kebabs in a foil-lined grill pan. Sprinkle with the crushed garlic. Strip the leaves from the rosemary and thyme and scatter them over the kebabs with a grinding of salt and pepper. Put the olive oil in a shallow dish and roll the kebabs lightly in it. Pop under a preheated hot grill and cook, turning occasionally, until the vegetables are tender and slightly charred. From: FDRreceipes.com Post and/or read Comments Grilled Mushrooms ----------------- 12 mushrooms 2 tablespoons olive oil 2 garlic cloves, crushed Salt and freshly ground pepper to taste Remove stems from mushrooms. In a small bowl combine oil and garlic. Brush mushrooms with the oil and garlic mixture. Season with salt and pepper. Place mushrooms on broiling pan or grill and cook mushrooms until juice begins to seep out, about 2 minutes per side. Tips: Add a few drops of hot sauce if you want to kick up the heat a bit. Add other vegetables, like eggplant or zucchini slices, or red or green peppers for a grilled vegetable medley. From: CookingNook.com: Your Food and Cooking Resource Center Post and/or read Comments Grilled Mushrooms ----------------- 10-15 portobello mushrooms, cleaned with stems removed olive oil lemon juice garlic salt Brush mushrooms with olive oil on both sides. Drizzle lemon juice and sprinkle with garlic salt. Allow to marinate for 15-30 minutes. Place mushrooms on heated grill for 8-10 minutes, turning over once. Mushrooms are done when they have browned and heated through evenly. From: About.com: Middle Eastern Food Post and/or read Comments Grilled Garlic Mushrooms ------------------------ 1 pound whole portobello mushrooms 1/3 cup paleo oil 3 cloves garlic, minced 1 tablespoon fresh chives, roughly chopped 1/4 teaspoon black pepper 1/4 teaspoon salt Preheat Grill. Remove stems and wash mushrooms. Pat dry. Combine oil, garlic, salt, and pepper in a small mixing bowls. Brush mixture over mushroom caps. Place on grill and cook over medium heat for 8 minutes, turning once. Remove from heat and top with chopped chives. Adapted from: About.com: Barbecues & Grilling Post and/or read Comments Grilled Shiitake Mushrooms -------------------------- 4 - 6 large shiitake mushrooms* - stems trimmed and brushed clean with a paper towel 1/4 cup of fresh lemon juice, or juice from 2 lemons 1/2 cup of extra virgin olive oil 4 garlic cloves smashed (with the side of a knife), skins removed and chopped fine 3-4 anchovy fillets 1 tablespoon of chopped fresh thyme 1 tablespoon of chopped fresh marjoram Salt and pepper to taste In a small food processor or blender, puree the lemon juice, olive oil and anchovies. Transfer to a bowl and stir in fresh herbs and season to taste with salt and pepper. Place marinade and mushrooms in a large bowl so marinade will cover the mushroom caps and marinate for at least 20 minutes and or up to 1 hour. To Grill Mushrooms: Place mushrooms over medium low heat on grill, gill side up. Grill mushrooms, until marked and softened about 4 minutes. Turn mushrooms and grill about 1-2 minutes (be careful as to not char the gills), until fork tender. Serve immediately. *Use Portobello mushrooms if you can't find the large shitakes. Portobellos, depending on their size, will probably take longer to cook. From: Organic Authority Post and/or read Comments Grilled Shishito Peppers ------------------------ A classic method for cooking shishito peppers. 1 cup (or more) shishito peppers 1 tablespoon (or more) extra virgin olive oil Kosher salt Cayenne (optional) Heat your grill pan, cast-iron skillet, or heavy-bottomed pan over very high heat. Toss the peppers with a bit of extra virgin olive oil. Drop the peppers on the hot skillet, and cook, turning occasionally, until the peppers have softened and are charred in spots. Remove from heat and sprinkle kosher salt and the optional pinch of cayenne over the peppers (shishito peppers are not spicy). Eat piping hot. From: Brooklyn Farmhouse (Blog) Post and/or read Comments Crab Meat Stuffed Mushrooms --------------------------- 1 pound large mushrooms 1 can crab meat or 6 oz fresh crab meat 1/4 cup paleo mayonnaise 1 teaspoon lemon juice 1 teaspoon grated onion 2 tablespoons minced mushroom stems 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 pound bacon Preheat oven to 350 degrees. Clean mushrooms, remove stems, minced, and reserve. In a large bowl, mix crabmeat, mayonnaise, lemon juice, onion, minced mushroom stems, salt and black pepper. Fill cavities of mushrooms with mixture. Wrap with half a slice of bacon and fasten with a toothpick. Place on cookie sheet and bake for 15 to 20 minutes or until bacon is crisp. Remove and place on absorbent paper. Serve warm. From: New England Recipes.com Post and/or read Comments Crab Stuffed Portobello Mushrooms --------------------------------- 6-12 oz crab (1-2 cups, depending on how much meat you need) 10 oz package frozen chopped spinach (I cooked my own fresh) 1 1/2 lb portobello mushrooms (I got two large ones) 1/4 cup chopped onions 2 cloves garlic, minced (I put in 2 teaspoons of already minced garlic) 1/2 teaspoon dried basil, crushed 1/2 dried oregano, crushed 1/4 teaspon ground ginger 1/4 cup white wine 1 tablespoons fresh squeezed lemon juice Thaw spinach (or cook) then drain well by squeezing access liquid from it. Remove stems from mushrooms (in case with extra large portobello mushrooms, also carve out some of the insides with a spoon). Set tops aside. Chop enough mushroom stems to make 2 cups (I kept all for the large portobello mushrooms). In a skillet cook shopped mushrooms stems (or insides), onion, garlic, white wine and lemon juice until onion is tender but not browned. Add thawed spinach. Cooker over low heat till most of the liquid is evaporated. (If still too much than set aside excess in extra bowl but leave some in skillet). Stir basil, oregano and ginger into spinach mixture until saturated. Add crab and stir until mixed (stirring too much will cause crab to separate and disappear into mixture). Spoon mixture into mushrooms tops. Place stuffed mushroom tops in the nonstick baking pan or casserole. Brush access liquid over sides and top of stuffed mushrooms. Bake in a 425 degree oven for 10-15 minutes (20 minutes if extra large portobellos) or until mushrooms are tender. Adapted from: Provida Life Sciences Post and/or read Comments Hawaiian Mushrooms Stuffed with Crab Recipe ------------------------------------------- 8 ounces canned crab meat 3 dozen large fresh mushrooms 1 tablespoon parsley, finely minced 1 tablespoon chopped pimiento (pepper) 1/4 teaspoon dry mustard 1/2 cup paleo mayonnaise Remove stems from mushrooms. Combine crab, parsley, and pimiento. Blend mustard into mayonnaise. Toss into crab mixture. Fill each mushroom crown with about 2 tablespoons crab mixture. Bake at 375°F(190°C) for 8 to 10 minutes. From: All-Fish-Seafood-Recipes.com Post and/or read Comments Shrimp - Cold ------------- Shrimp has bumped tuna from the spot as the most consumed fish in America. Only wild would be considered paleo. But for a party the precooked farmed ones are easy. Various paleo cocktail sauces can be found in the chapter on Sauces, Gravies, and Thickening Tips. Post and/or read Comments Shrimp-Stuffed Avocados ----------------------- 2 ripe, fresh avocados*, seeded 2 Tbsp. fresh lime juice 1 lb. baby shrimp (can substitute crab meat) 1/2 small red onion, finely diced (can be overpowering, try Vidella) 2 mangoes, peeled, seeded and diced 1/2 cup paleo mayonnaise 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 1/4 cup chopped chives Boston or other lettuce leaves, optional, for serving Using a large spoon, scoop out the avocado from each half and cut into small dice. Place avocado pieces in a medium mixing bowl and toss with lime juice. Add shrimp, onion, mango, mayonnaise, salt, pepper and half the chives. Stir gently to combine well. Fill avocado halves with even amounts of shrimp mixture. Place each half on plate with lettuce. Sprinkle with remaining chives and serve. *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. From: California Avocado Commission Post and/or read Comments Shrimp Stuffed Avocados ----------------------- 3 avocados 1/2 green onion (optional) 2 tsp. paleo mayonnaise 1 lemon (or less) 1/4 lb. cooked shrimp salt and pepper Open the Avocados. Cut the avocado lengthwise all the way around. Twist the halves and using your knife, strike and remove the pit. With a spoon remove the avocado from the peel and place it in a large mixing bowl. Do this with all the avocados. Mash the avocado pulp, use a potato masher to slightly mash the avocados so they still have chunks in it. Arrange shells on serving dish. Cut the green onion into thin strips. Add this to the avocado mixture. Season the avocado with some salt and pepper. Squeeze half the lemon into the bowl. Next add the mayonnaise and combine this all together. You can add the shrimp whole (don't forget to reserve 6 shrimps for the top of each avocado), or first give them a rough chop. Put the shrimp into the bowl, then mix it all together. Scoop the mixture back into the shells of the avocados, top each with a whole shrimp. Chill an hour and then serve. From: TasteBook.com Post and/or read Comments Shrimp Campechana ----------------- 2 lbs shrimp (fresh small, boiled peeled deveined) 4-5 avocados (chopped) 8 tomatoes (seeded and chopped) 1/2 cup fresh cilantro (chopped) 6 green onions (chopped) 2-4 jalapenos (seeded chopped optional) 2 limes (freshly squeezed) 8 ozs seafood (cocktail sauce) 1/4 cup ketchup Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeńos and lime juice in a bowl and mix gently. Stir in seafood sauce, ketchup. Chill, cover, until serving time. Adapted from: Food.com: Southern Post and/or read Comments Campechana Recipe ----------------- 1/4 c. ketchup 1/4 c. lime juice 1 x to 2 teaspoon bottled warm pepper sauce 1 lb shrimp, peeled, deveined, and cooked 1/2 c. minced tomato 1/4 c. minced onion 1/4 c. snipped fresh cilantro 2 x avocados, seeded, peeled, and minced Lime wedges (optional) Purple flowering kale (optional) In a large bowl stir together ketchup, lime juice, and hot pepper sauce. Add in shrimp, tomato, onion, and cilantro; toss to coat. Cover and refrigeratefor 2 to 4 hrs. Just before serving add in avocados; toss to coat. Garnish with lime wedges and flowering kale, if you like. Makes 8 appetizer servings. From: Cook Eat Share: The world's largest kitchen Post and/or read Comments Campechana ---------- Cooked shrimp and octopus are marinated in tomatoes, onion and avocado and served with cilantro, lime and tapitio sauce. 12 Shrimp, peeled and deveined 1/2 lb Octopus 1 Tomato, diced 1/2 Onion, chopped 1 Diced avocado 2 Tbsp Chopped fresh cilantro Tapitio sauce, to taste Fresh lime 6 cups Water In a large pot, bring water to a boil. Add shrimp and octopus until cooked, about 5 minutes. Place tomato, onion, and avocado in a large bowl. Add shrimp and octopus and enough liquid to create a soup consistency, about 2 to 3 cups. Sprinkle with cilantro and garnish with fresh lime. Serve with tapitio sauce which can be added to taste. From: BetterRecipes.com Post and/or read Comments Shrimp Stuffed Grape Leaves --------------------------- 20 jarred grape leaves 2 Tablespoons extra virgin olive oil 6 cloves garlic, peeled and chopped 1 1/2 teaspoons chili paste (ideally Sambal Oelek Sauce) 1 pound raw shrimp, peeled and deveined, tail removed 2 Tablespoons fish sauce 1 cup unsweetened, flaked coconut 6 radishes, minced 8 scallions, chopped 1/4 cup frech basil, chopped 1 Tablespoon fresh lime juice Sauce 1 ripe mango 3/4 cup paleo mayonnaise Remove the grape leaves from the jar, unroll and separate them, and rinse them well under cold water. Leave them to soak while doing the rest of the preparation. Heat the olive oil in a large skillet and saute the garlic for one minute. Add the chili paste and saute quickly until it bubbles, about 30 seconds. Add the shrimp and cook for three minutes, until they begin to turn pink. Stir in the fish sauce and coconut and continue cooking for 2 minutes longer, until the shrimp are tender. Remove from the heat. Puree half of the shrimp mixture in a food processor. Coarsely chop the other half of he mixture. Stir both mixtures together with the basil and the lime juice. Drain the grape leaves and pat dry. Place the first leaf on a flat surface. On the middle of the leaf place 1/2 teaspoon radish, 1 teaspoon green onion, and 1 rounded teaspoon shrimp mixture. Form this into a packet by folding each side of the leaf over the filling. Roll the blunt end of the leaf toward the pointed end until a packet is formed. Place this into a steamer basket. Repeat the process until all the leaves have been used. Put the basket on to steam over plain water for 10 minutes. While the packets are steaming, prepare the sauce. Peel the mango and cut away all the fleah. Puree the flesh in a food processor. Remove the puree to a bowl andstir in the mayonnaise until thoroughly blended. Serve warm, with sauce on the side. From: epicurious.com Post and/or read Comments Shrimp Salmon Rumaki with Dill Mayonnaise ----------------------------------------- 12 cooked shrimp 12 canned water chestnuts 12 thin strips smoked salmon lemon juice freshly ground pepper Wrap shrimp around water chestnut. Wrap salmon strip around shrimp and chestnut. Secure with toothpick. Sprinkle with lemon juice and freshly ground pepper. Serve with Dill Mayonnaise. From: Handmade Baskets by Pat Post and/or read Comments Prawn Cocktail -------------- 1 ripe avocado 1 lemon 1/2 lb of cooked small peeled prawns Lemon wedges, to garnish 1/2 iceberg lettuce For the Marie Rose Sauce: 7 oz paleo mayonnaise 2-3 tbsp paleo tomato ketchup Pinch cayenne pepper Dash Tabasco, to taste Cut the avocado in half, remove the stone and carefully score each half using a small knife to create a criss-cross pattern. Squeeze each half generously with lemon juice to prevent it from dis-colouring. To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco. Stir to combine. Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top. Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve. Adapted from: Channel 4: Gordon Ramsay: Cookalong Live Post and/or read Comments Roasted Red Pepper, Garlic and Anchovy Appetizer ------------------------------------------------ 1 (12 ounce) jar roasted red peppers 6-12 canned anchovy fillets finely minced garlic extra virgin olive oil Place roasted red peppers on plate. Place 2-3 anchovy fillets on peppers (more if desired). Add desired amount of minced garlic (jarred is best). Add extra virgin oil as desired. From: Food.com: Low-cholesterol Recipes Post and/or read Comments Salmon Canapés -------------- cucumber or daikon slices, or pieces of lettuce for the base thinly sliced smoked salmon (lox) 1 medium red onion, thinly sliced and separated into rings (optional) seasoned homemade mayo (optional) dill twigs or herbs or chopped chives or capers or salmon roe caviar Post and/or read Comments Roasted Asparagus Spears Wrapped in Smoked Salmon ------------------------------------------------- Can also use proscuitto, ham, etc. to wrap asparagus spears 1 pound fresh asparagus 1 tablespoon olive oil Fresh rosemary chopped Salt & Pepper to taste Trim asparagus. Lay spears flat on a foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper and a little fresh rosemary. Toss asparagus around to evenly coat. Cook in oven for 10 minutes at 400 degrees until golden brown and tender. Wrap each spear with smoked salmon and serve. From: epicurious.com Post and/or read Comments Grilled Calamari ---------------- 1/4 c. olive oil 1 1/2 tbsp. fresh lemon juice (1 small lemon) 1/2 tsp. coarse salt 1 clove garlic, thinly sliced 2 sprigs fresh oregano (or 1/2 tsp. dried) 1 lb. fresh squid, cleaned, rinsed, and well dried freshly ground black pepper In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs. Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately. From: DesktopCookbook.com Post and/or read Comments Tuna Tartare ------------ 1 pound sushi grade tuna, finely diced 3 tablespoons olive oil 1/4 teaspoon wasabi powder 1 tablespoon sesame seeds 1/8 teaspoon cracked black pepper In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. From: allrecipes.com Post and/or read Comments Asian Tuna Tartare ------------------ 1/4 cup paleo oil [like macadamia oil] 2 teaspoons grated fresh ginger 1 pound sushi-grade tuna 1/4 cup finely chopped cilantro 1 teaspoon minced jalapeńo 1 1/2 teaspoons wasabi powder 1 teaspoon toasted sesame seeds 1 tablespoon finely chopped scallion 1 1/2 tablespoons lemon juice, plus half a lemon Sea salt and freshly ground pepper 1 tomato: peeled, seeded and cut into 1/8-inch dice In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil. With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeńo, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper. Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare. Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Serve immediately. From: Food & Wine: Inspiration Served Daily Post and/or read Comments Tuna Tartare Sicilian-Style --------------------------- 1 lb tuna or yellowtail 2 T extra-virgin olive oil 1 T tiny capers 1 T finely chopped shallot 1 T finely chopped Sicilian green olives 1/2 t. red pepper flakes, or 1 small chile pepper, chopped fine 1 t pine nuts, toasted and chopped 1 lemon, quartered 2 T fennel fronds, for garnish Salt and freshly ground black pepper to taste Chop the tuna into very small dice, about 1/4 inch. Use a very sharp knife. Mix with the olive oil, capers, shallot, chile pepper, pine nuts and olives, then season with salt and pepper to taste. Garnish with the fennel fronds and serve with a lemon wedge. This dish is especially good served in a hollowed out sweet pepper or round cucumber. From: About.com: Fish & Seafood Cooking Post and/or read Comments Riceless Sushi Rolls -------------------- This is not really a recipe, just a snacking idea. Take dried Nori sheets, (dried seaweed used for sushi rolls), and place matchstick width slices of cucumber, celery, avocado, bell pepper or other crunchy vegetables on one edge. If desired add crumbled boiled egg, or sushi-grade raw fish if you have access to it. Sprinkle with sesame seeds and roll the Nori up. It makes a great snack. I find the more avocado I add to the roll, the easier it is to roll up. I don't cut the roll into slices like you do with real sushi though, without the rice the roll falls apart. From Katy. Posted to the PaleoRecipe Mailing List, Feb. 2001 Post and/or read Comments Rolling Sushi ------------- There is a way of rolling sushi which is called temaki-zushi; take a half-sheet of nori, place the ingredients in the center, and roll into a cone. Use moistened fingers to seal the end closed. Temaki-zushi is meant to be eaten just this way, no slicing, no chopsticks. You can also use mayonnaise to bind ingredients for easier rolling/slicing. I also really like to use smelt fish roe as an ingredient. It is the roe that is the most commonly found roe in sushi bars, it's not cheap (I paid $5.00 for an ounce once) and looks like orange sherbet. Eden makes a great wasabi which does not contain colorings, additives or preservatives. It also seems to have a little more bite than the wasabi that I get at the sushi bar. You can make maki-zushi without rice, using plain raw (sushi-quality) fish (like tuna) and it's delicious. It took me a while to get used to having sushi without shoyu, but now I don't think I could use it if I tried. Stacie Tolen. Posted to the PaleoRecipe Mailing List, Feb. 2001 Post and/or read Comments Coconut Chicken Nuggets ----------------------- 2 large chicken breasts 1 1/2 cups shaved coconut 2 egg whites Salt and pepper Preheat oven to 400 degrees F. Cut the chicken into small chicken nuggets. Season with salt and pepper. In a bowl, whisk the egg whites until they are frothy and soft peaks form. In another bowl add the shaved coconut. Lightly grease two baking sheets. Dredge each piece of chicken in the egg wash and then the coconut. Place each piece of chicken on the cooking sheets. Lightly grease the top of the chicken before putting it in the oven. Cook for 10 minutes, then flip and cook for an additional 3 minutes or until the chicken is fully cooked. Serve with dipping sauce. [See Nut & Seed Based ones.] From: Cooking With Mel Post and/or read Comments Chicken Coconu'ggets -------------------- 2 lb chicken, boneless and skinless - breasts or thighs 1/3 cup coconut flour 4 eggs 1 1/3 cups shredded coconut 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon paprika 1/4 teaspoon black pepper 1 teaspoon salt 1/2 cup coconut oil - divided Cut thawed chicken into desired length strips, pat dry with paper towel. Place coconut flour in a flat dish wide enough for dipping. Put eggs in a another flat dish and whisk. Put the rest of the dry ingredients in a third flat dish; stir ingredients until mixed. Line up dipping bowls and dip chicken strips first in flour, then in egg, then in coating mixture. Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until done, about 4-5 minutes on each side, adding oil as needed. Recipe submitted by Sharla, Nampa, ID Adapted from: Tropical Traditions: Free Coconut Recipes Post and/or read Comments Lemon Chicken Kebobs -------------------- 1/4 cup olive oil 2 Tbsp fresh lemon juice 3 garlic cloves, crushed 1/2 tsp. coarsely cracked pepper 1 1/4 pounds skinless, boneless chicken breasts, cut into bite sized pieces Preheat broiler, or light your grill. Soak wooden skewers in water for 20 minutes to prevent them burning. Meanwhile, in a small bowl, combine oil, lemon juice, garlic and pepper. Add chicken pieces, and toss to coat. Marinate 15 minutes. Thread 3 or 4 chicken pieces onto each wooden skewer, reserve marinade. Grill chicken over hot coals, baste frequently with marinade and turning, for 12-15 minutes. Or broil, turn frequently, for about 5 minutes. From 365 Ways to Cook Chicken by Cheryl Sedaker. Post and/or read Comments Chicken Satay ------------- 1/2 tsp ground cumin 1/4 tsp salt 3 tbs olive oil, divided 3 tbs lemon juice, divided 4 large boneless, skinless chicken-breasts (about 1 1/2 bs) (or beef) 1 medium-size onion 1/2 cup water 1/4 tsp garlic powder 1/3 cup almond butter Combine cumin, salt, 2 tbs oil, 2 tbs lemon juice, add chicken and marinate 10 minutes. Broil chicken until tender, flipping when halfway done. For the sauce: Heat 1 tbs oil over medium heat and saute the onion until golden, stir in water, garlic powder, and 1 tbs lemon juice. Bring to a boil. Remove pan from heat and beat in almond butter until melted. Serve warm. 4 servings. From: Rebecca494 in alt-support.diet.low-carb Post and/or read Comments Satay Chicken ------------- 1/2 cup paleo BBQ sauce 1/2 cup creamy almond butter 1/2 cup fresh lime juice 3 Tpl chopped cilantro 2 Lb boneless chicken breasts (skinless), cut into strips 24 wooden skewers (soaked in water for at least 1 hour) Mix BBQ sauce, almond butter, lime juice, and cilantro in a resealable bag. Add chicken and seal bag. Turn bag several times to coat chicken. Refrigerate overnight. Heat grill to medium-high heat. Remove chicken from marinade. (Discard marinade.) Thread chicken on skewers. Grill 4-5 min per side, or until chicken is cooked through. Adapted from: Better Recipes Post and/or read Comments Thai Chicken Lettuce Wraps -------------------------- 3 tablespoon lime juice, fresh 1 1/2 tablespoon fish sauce 1 1/2 tablespoon sauce, oyster-flavored 1 teaspoon chile garlic sauce 1 teaspoon olive oil 1 pounds chicken, ground 1/4 cup onion(s), green chopped (about 3 onions) 1/4 cup cilantro, fresh chopped 1/4 cup mint, fresh chopped 3 tablespoon cashews, or other nuts, chopped 12 iceberg lettuce leaves Combine first 4 ingredients in a small bowl; stir well. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until done, stirring to crumble. Add onions, and sauté 3 minutes. Add lime juice mixture, cilantro, and mint; sauté 2 minutes. Remove from heat; stir in nuts. Spoon 1/4 cup chicken mixture onto each lettuce leaf, and roll up. Makes 12 servings. From: Everyday Health: Feel Good, feel better Post and/or read Comments Jerk Chicken Wings ------------------ Not so much an actual recipe, and not exactly paleo (cane vinegar is not paleo). This is my favorite "fast and easy" food. I could eat these every day. Coat chicken wings well with Busha Browne's Authentic Jerk Seasoning, bake on sheet at 375 for about half an hour. Serve with Wild Thymes Tropical Mango Lime Sauce as a dip, and homemade guacamole. Jerk Seasoning contains: scallions, hot peppers (presumably scotch bonnet), salt, black pepper, allspice, cane vinegar, citric acid. Mango Lime Sauce contains: mangoes, lime juice, onions, ginger, honey, jalapeno peppers, cider vinegar, pineapple, garlic, coconut, cilantro, spices, sea salt, pepper (Remember to save your wing bones to make bone gelatin...) By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 Post and/or read Comments Buffalo Wings ------------- 12 whole chicken wings 3 ounces coconut oil 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the coconut oil in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm. Recipe courtesy Alton Brown, 2007. Show: Good Eats. Episode: The Wing and I Adapted from: FoodNetwork.com Post and/or read Comments Rosy Rosemary Wings ------------------- 2 lb chicken wings [or drummettes] (1 kg) 1 tbsp lemon juice (15 mL) 1-1/2 tsp paprika (7 mL) 1-1/2 tsp crushed dried rosemary (7 mL) 1-1/2 tsp vegetable oil (7 mL) Salt and pepper Remove tips from chicken wings and reserve for stock if desired; separate wings at joints. In shallow glass dish, toss wings with lemon juice, paprika, rosemary and oil. Cover and marinate in refrigerator for 1 to 8 hours. Arrange wings on broiler pan. Broil 4 inches (10 cm) from heat for 10 minutes. Turn wings over and broil for 5 to 10 minutes longer or until browned and crisp. Season with salt and pepper to taste. From: ifood.tv: Wing: Special Wing Post and/or read Comments Garlic, Rosemary Wings ---------------------- 2 pounds chicken wings [or drummettes] 2 garlic cloves, sliced 1 branch rosemary, leaves only 1/4 cup white wine olive oil Preheat Nesco to 350. Put rack in cookwell, then put in chicken, rosemary, and garlic. Pour over a little olive oil, and mix to coat. Then add the wine and put the cookwell into the Nesco. Cook for about 30 minute or until the chicken is done. Author: Adrienne Boswell Note: Can use covered pot in a regular oven. From: The Good Plate: Recipes, Techniques - Reconstructing Packaged Food Post and/or read Comments Grilled Rosemary/Garlic Chicken Wings ------------------------------------- Chicken wings, thawed Olive oil Rosemary Thyme Sea Salt Black Pepper Garlic (minced or powder) Put wings in large bowl or in a ziploc baggie if you want to marinate. Coat wings with olive oil. Sprinkle remaining ingredients over wings to coat them. You can even let them marinate overnight. Place wings on grill over medium heat. Cook for 15 minutes. Keep checking to make sure the fire doesn't flare up. It's best to keep the lid open. After 15 minutes, turn wings and cook another 10-15 minutes. They taste best when served hot! From: Tastebook: cmfuchs Post and/or read Comments Spicy Chicken Wings ------------------- 8 Large chicken wings (trimmed) 1"/2.5cm piece of fresh ginger (grated) 2 Large cloves of garlic (mashed to a paste with a little salt) 2 Teaspoons of cumin seeds (comino) 2"/5cm stick of cinnamon 1 Teaspoon of black peppercorns 1 Teaspoon of tomato paste 1 Lemon (juice of) 2 Tablespoons of extra virgen olive oil 2 Tablespoons of honey [I'd reduce or cut this out] 2 Small red chillies Salt to taste First dry roast the cumin seeds, cinnamon, black peppercorns and chillies in a pan and grind them together in a pestle and mortar. Place the spices and all the other marinade ingredients in a large glass bowl, mix well an add the chicken wings, coating them well all over with the marinade. Leave them to marinate for at least an hour (two or three would be even better). Arange the chicken on a rack over a roasting tray of water. Roast at 180șc/370șf for 45 minutes - turning once. While they are cooking you can top up the water in the tray as it evaporates. If you want a sauce, just skim off the fat and use the juices. Put them into a pan, bring to the boil and reduce by half.... check the seasoning and thicken with arrowroot if desired. From: Cutting-edge-mediterranean-recipes.com Post and/or read Comments Spicy Smoked Chicken Wings -------------------------- Smokey, sweet and hot, these chicken wings are drier and crispier than glazed wings. They're also super easy to prepare - simply combine all the ingredients and toss your wings in to coat. Then, bake 'em. 2 teaspoons ground cumin 1 teaspoon powdered garlic 1 teaspoon powdered onion 1 teaspoon dried oregano 1 teaspoon dried pepper flakes 1 teaspoon Spanish smoked Paprika 1 teaspoon salt 2 pounds chicken wing pieces 2 tablespoons olive oil Preheat the oven to 425 F. In a large bowl combine all ingredients and then toss in your chicken wings. Once coated, lie the wings in a single layer on a baking sheet. Bake for 20 minutes. Flip the pieces over, bake for another 20 to 25 minutes. They should be slightly crisp and golden on the outside. Serve hot or at room temperature with cool dipping sauce. From: Celebrations.com: Food & Drink Post and/or read Comments Easy Beef Carpaccio ------------------- If you don't like the vinaigrette or egg garnish, you could use a good horseradish sauce, or a "caviar" made of finely chopped black olives. For Carpaccio: 2 tbsp freshly ground black pepper 2 tsp fennel seeds,crushed 1 1/2 tsp coarse kosher salt 4 tbsp extra-virgin olive oil 1-1/2 lb beef tenderloin, trimmed For Vinaigrette: 1 1/2 tablespoons fresh lemon juice 1/2 tsp salt, or to taste 1/4 tsp freshly ground black pepper 3 tbsp extra-virgin olive oil For Egg Garnish: Mix together: 2 tbsp drained capers (in brine), rinsed and chopped 2 tbsp chopped fresh chives 2 hard-boiled large eggs, chopped fine Combine pepper, fennel & salt, mix well. Rub 1 tbsp oil over the beef, then dredge beef with seasoning mixture. Let stand 1 hour at room temperature, covered. Optional non-traditional step: Heat remaining oil in a heavy large skillet over high heat, to just under smoking point. When hot, add beef and sear on all sides, turning every 2 minutes, about 10-12 minutes total (beef will be med-rare). Chill until cold, then wrap in plastic-wrap and freeze approx 1 hour. Slice semi-frozen meat with a VERY sharp knife as thinly as possible (Pound slices between layers of heavy plastic or wax paper until paper-thin, if needed). Lay slices of carpaccio on an oiled platter, either overlapping slices or rolling them and then arranging in a star burst (round) or rows (rectangular or odd-shaped platters). Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Drizzle vinaigrette over layered or rolled carpaccio, then dress with the egg mixture. Adapted from: epicurious.com: for people who love to eat Post and/or read Comments Raw Beef with Ginger and Cardomom --------------------------------- For this particular raw beef treatment, we look to East Africa, one of many places where raw meat in some form is used as an appetizer. To give the dish an East African flavor, we punch up the raw beef with lemon, ginger, and cardamom. I've given two ways to prepare this recipe. The first is the classic tartare/hamburger method, and the second resembles the Italian method for carpaccio, in which the meat is frozen to facilitate very thin slicing. I like to use top round steak for this dish because it is so lean, has good flavor, and is much more economical than sirloin or fillet, which is usually called for in this type of dish. Serves 6 to 8 as appetizer. 1 pound very lean top round, with all fat trimmed off 1 teaspoon extra-virgin olive oil 1 tablespoon minced garlic 1 tablespoon minced ginger 3 scallions, finely chopped 2 tablespoons minced fresh red or green chile pepper of your choice 1/4 cup lemon juice (about 1 lemon) 1 tablespoon crushed cardamom pods Tartare Method: --------------- 1. Using your sharpest knife, cut the top round into very small pieces, then chop it with that same sharp knife until it resembles coarse hamburger. 2. In a large bowl, mix together all the remaining ingredients. 3. Add the chopped beef and mix together well. Chill and serve on top of Grilled Chile-Garlic Toast. Carpaccio Method: ----------------- For those who think ahead and don't like to chop a lot or who don't have a really sharp knife. 1. In a small bowl, mix together all the ingredients except the steak. 2. Coat steak with the mixture and work it in well with your hands. 3. Place the steak on a double sheet of plastic wrap, wrap very tightly, and freeze for at least 8 hours. 4. Remove the steak from the freezer, unwrap, and slice paper thin. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby Post and/or read Comments Steak Tartare or Cannibal Canapés --------------------------------- 4 pounds fresh ground round steak 2 cups finely chopped onions 1 cup finely chopped parsley 3 oz. jar of capers pepper to taste Mix ingredients together, pack into a bowl. Cover and let stand in refrigerator for 1 hour before serving. Turn upside down on a platter to serve. From Mrs. Edward D. French in Seasoned in Sewickley Post and/or read Comments Tartare with Ground Beef ------------------------ Approximately: 1/4 lb ground beef some crushed garlic to taste 1 raw egg, capers if you dare, Sea salt (optional) anchovies, if you really dare diced sweet onions (Vidalia if you can get them) or red onions Then smoosh it all together - it helps to mix everything but the meat together and add the meat in small clumps. You can eat it plain or with romaine lettuce leaves. Roll it up and have a "burrito"! From: Louise Anderson on the PaleoFood list Post and/or read Comments Michael Symon's Beef Carpaccio Wrapped Asparagus with Gremolata --------------------------------------------------------------- 12 spears asparagus 12 slices beef carpaccio 1/4 cup finely chopped fresh flat-leaf parsley leaves 1 tablespoon freshly grated lemon zest 1 1/2 teaspoons minced garlic or to taste Chop the parsley, mince the garlic and zest the lemon. Trim and blanch asparagus spears in boiling salted water for about 1 minute, remove from boiling water and chill in an ice bath. Remove asparagus from ice bath and lay out to dry on paper towels. Combine the parsley, zest and garlic in a small bowl. Sprinkle beef Carpaccio with gremolta (parsley mixture), then wrap beef Carpaccio around each of the asparagus, leaving the tips showing. From: ABC: The Chew Post and/or read Comments Steak Tartare ------------- 1 lb. sirloin or tenderloin steak, freshly ground twice 1/2 c chopped onion or green onion 1 tbsp ice water Egg yolks Salt & freshly ground pepper Garnishes: chopped onion, capers, freshly grated horseradish, and chopped parsley Lightly mix the steak with the chopped onion and water. (Water makes it fluffy.) Pile on individual plates. Make an indentation in the center of the meat and slip in a raw egg yolk. Sprinkle with salt & pepper. Serve with garnishes. Makes 4 servings. From: Epicurean.com Post and/or read Comments Steak Tartare with Red Wine --------------------------- 2 1/2 lbs sirloin steak of beef tenderloin 4 tablespoon dry red wine 3 cloves minced garlic 3/4 teaspoon Tabasco sauce 2 teaspoon dry mustard 1 teaspoon salt 1 teaspoon curry powder Chop sirloin into cubes. Place in food processor and chop/puree until meat is the consistency of ground beef. Mix with remaining ingredients; refrigerate for 2 hours. Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers. Chop fine hard-boiled eggs and red onions. Put in bowls alongside. Adapted from: Steak Recipes Post and/or read Comments Steak Tartare [Williams-Sonoma] ------------------------------- A pungent mustard, olive and caper-laced steak tartare. 1 New York strip steak, about 1 lb., trimmed of all fat 1 egg yolk 1 Tbs. lemon juice 3 Tbs. Dijon mustard 1/8 tsp. minced garlic 1/4 cup Extra-virgin olive oil 1/2 Tbs. chopped fresh flat-leaf parsley 2 Tbs. pitted and finely chopped oil-cured or Kalamata olives 1/2 Tbs. coarsely chopped capers 1/2 cup chopped green onion, green portions only Salt and freshly ground pepper, to taste On a clean work surface, dice the steak into 1/4-inch pieces. Transfer to a mixing bowl and refrigerate. In another mixing bowl, combine the egg yolk, lemon juice, mustard, garlic, salt and pepper, and whisk to blend. Add olive oil in a slow, steady stream, whisking constantly until smooth and blended. Add the dressing to the steak along with the parsley, olives, capers and green onion. Toss gently to mix, and season with salt and pepper. On a chilled serving platter, spoon the steak tartare into a small mounds and serve. Serves 8. From: Williams-Sonoma Post and/or read Comments Steak Tartare (Tartara di Manzo) -------------------------------- 1 pound very fresh beef tenderloin, finely chopped, see note 4 very fresh egg yolks, see note 2 lemons 2 large eggs, hard-boiled and finely chopped 1/2 cup minced white onion 1/3 cup finely chopped flat-leaf parsley 1/4 cup salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again 12 anchovy fillets, roughly chopped Salt Freshly ground black pepper Dijon mustard Form beef into four 4-ounce rounds, about 1-inch thick. Place in the center of four cold plates. Using the back of a spoon, create an indentation in the center of each round; place egg yolks into indentations. Cut lemons to create 20 round slices; surround beef with slices. Atop each lemon slice, spoon chopped egg, onion, parsley, capers and anchovy. Serve immediately, letting guests mix tartare ingredients, and season with salt, pepper and Dijon, as desired. Note: We suggest taking caution when eating raw meat and raw or lightly-cooked eggs, due to the slight risk of food-borne illness. To reduce risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells; avoid contact between yolks or whites and the shell. Use only very fresh, properly refrigerated meat from a reliable market. From: La Cucina Italiana Magazine Post and/or read Comments Steak Tartare (Nepalese) Recipe ------------------------------- This is not the traditional Western steak tartare or the Ethiopian Kitfo. This is an adaptation of a Nepalese recipe. The Nepalese, most of whom are Hindu, do not eat beef, but they do eat water buffalo meat. This dish is very common in Nepal; I had eaten it many times, and concerns over eating raw meat in a third world country were never an issue. The meat is not really raw, but it is not cooked over heat, either. beef, freshly ground or chopped ginger, grated (or ginger paste) garlic, crushed to taste, salt serrano or jalapeno peppers, chopped oil (the Nepalese traditionally use mustard oil heated to smoking) fenugreek seeds Mix beef, ginger, garlic, salt, and hot pepper together. Heat oil until very hot, then add the fenugreek seeds to the oil. Pour the hot oil onto the beef and mix well. From: The Spice House: Merchants of Exquisite Spices Herbs and Seasonings Post and/or read Comments Steak Tartare from Hawksmoor ---------------------------- Use well-aged fillet and be sure to slice off all of the exterior, which can harbour bacteria. Use different chopping-boards for exterior-slicing and for chopping so the bacteria aren't transferred to the finished dish. 250g (9oz) fillet of beef, carefully trimmed of all surfaces 1 small banana shallot, very finely diced 1 tbsp capers, very finely diced (rinse first if salted) 1/2 tbsp parsley, finely chopped 2 tbsp paleo ketchup Tabasco, about 15 drops, to taste 1 egg Start by cutting very thin slices of fillet across the grain with a good sharp knife. Finely dice the beef into 2-3mm pieces and place in a medium-sized bowl. Add the shallot, capers and parsley. Stir together, then add the ketchup and Tabasco sauce. To serve, pile the steak tartare mixture on a plate. Crack the egg neatly and separate the yolk from the white. Tip the yolk into one half of the eggshell and perch it on top of the tartare. To eat, tip the egg yolk over the tartare and mix it in with a fork. Source: Hawksmoor at Home by Huw Gott, Will Beckett and Richard Turner Adapted from: The Telegraph Post and/or read Comments Kitfo [Ethiopian] ----------------- 2 oz. coconut oil 1/4 tsp. cayenne pepper 1/4 tsp. chili pepper 1/2 tsp. salt 1 1/2 lbs. lean round steak, freshly ground In a 9-inch skillet, melt coconut oil. Add: cayenne pepper, chili pepper, salt and stir through thoroughly. Add steak. Mix thoroughly. Serve immediately. Do not cook. If your guests prefer the Kitfo cooked, saute it over low heat for about 5 minutes, stirring constantly. Adapted from: Ethiopian Recipes Post and/or read Comments Shish Kebobs ------------ 2 pounds cubed beef 1 pound mushrooms 1 cup cherry tomatoes 1 cup baby onions 2 green peppers, quartered 1/2 cup olive oil 1 clove garlic 1/4 cup lemon or lime juice 1/2 tsp steak sauce 1/2 tsp. basil Marinate beef in oil, juice, steak sauce, garlic, basil, and pepper to taste for about 4 hours. Place on skewer alternating with mushrooms, onions, green peppers, and tomatoes. Roast or grill basting with marinade. From Pam at http://www.ilovejesus.com/lot/locarb/ [now dead] Post and/or read Comments Reshmi Kabab ------------ Ingredients 1 kg minced beef 1 tsp Kashmiri chilli powder 2 tbsps fresh coriander leaves, chopped 3 green chillies, chopped 1/2 cup onion paste 1 tbsp ginger paste 1 tbsp garlic paste 1 tsp all spice powder 1 tsp black pepper 2 tbsp raw papaya paste 2 eggs Oil to fry Salt to taste Method: Mix well all the spices, coriander, green chillies, and eggs in the minced beef and make patties. Fry them. Garnish with chopped coriander leaves to serve. Serve with salad. Adapted from: Pakistani Hot Recipes: My Favourite Kabab Recipes Post and/or read Comments Trish's Meatballs ----------------- 1 pound ground round 1 pound ground lamb or pork or turkey fresh garlic, pressed minced onion dash of sea salt oregano pepper 2 eggs Mix it all together, make your meatballs and place in the oven on a cookie sheet at 350ș for 30 minutes. Transfer to your sauce of choice for stewing, and ta da.......... meat balls. You can fry them several at a time in a fry pan, but I find the cookie sheet method a lot faster. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Nov. 2000 Post and/or read Comments Hans' Meatballs --------------- Usually you fill in some bread crumbs in meatballs, but thats not for us. So I used some fine grated carrot instead: 0.5 kilo ground meat (I have used both elk and beef) 1 ordinary sized carrot (not too big) 1 small onion (fresh ones including green stalk is best) 1 egg spices as you wish Grate the carrot fine, chop the onion in a food processor (blender) and then pour in the other things. Mix. Make balls (the mix is quite wet and loose, so this is smeary). Fry. Eat and enjoy! From Hans Kylberg on PaleoFood list Post and/or read Comments Moroccan Lamb or Beef Kebabs (Brochettes) ----------------------------------------- Tender, flavorful cuts of meat work best for these easy, tasty kebabs. Try using leg of lamb or beef steak fillets. 1 kg (2 lb. 3 oz.) leg of lamb or beef fillet, cut into 3/4" cubes 1 medium onion, finely choppped 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh cilantro 2 teaspoons paprika 1 teaspoon cumin 1 teaspoon pepper 2 teaspoons salt 1 tablespoon paleo oil Combine all ingredients in a bowl. Cover with plastic, and leave the lamb or beef to marinate for several hours in the refrigerator. Transfer the meat to skewers and grill or broil on medium-high heat about 6 or 7 minutes on each side, or until the meat tests done to your preference. Serve immediately. Yields 10 to 15 large skewers. From: About.com: Moroccan Food Post and/or read Comments Yummy Greek Meatballs --------------------- 1 pound ground lamb 1/2 pound ground beef 2 tablespoons minced chives 3 cloves garlic, minced 1/4 cup chopped parsley 1 egg, room temp 1 tablespoon dried mint (I used fresh) 1 tablespoon oregano 1 teaspoon sea salt 1 1/2 tespoons cumin 1 tablespoon cinnamon 2 tablespoons extra virgin olive oil 8-10 dried apricots, chopped 8 (or a many as you want) kalamata olives, chopped Mix all the above ingredients and form into meatballs (I made about 1-2in meatballs). Place on a cooling rack which is on a baking sheet so that they brown all the way around. Bake at 450 about 15 mins, depending on size. Makes approximately 15 meatballs. Serves 3-4. From: Key Ingredient: Digital Recipes. Real Cooks.™ Post and/or read Comments Cajun Lamb Bites ---------------- 1 kg lamb chop, cut into bite pcs (2.2 lbs) 1 teaspoon crush ginger 2 tablespoons crush garlic 2 onions, dice cut 2 tablespoons cajun spices 1 teaspoon meat masala spices 1 teaspoons salt (or as per your taste) 3 red jalapeno chiles (slice) oil, to cook (say 50-60 ml) - Wash cut lamb chops in warm water. Drain in sieve and let excess water drain. - On medium heat, warm a Wok (i used non-stick type) and add oil. - Add 1/2 tspn salt and stir well. Lower heat to Low-Med and add Chillies and stir for a minute. - Add 1 Onion (diced) and stir till clear. - Add crush Garlic and Ginger and stir for a minute. If too dry, add little water. - Add Cajun & Meat Spices and stir well for another minute. - Add lamb chops pcs, and balance of salt. Keep heat to low-med. Add little water. Close wok and cook for 3-4 minutes. - Open and stir well and ensure that it is not too dry (or add little water). - Cook for another 10-12 minutes, checking & stirring every 3-4 minutes. - Check if meat is breaking from bone. If so, then add balanc eof onion and stir well. If they is too much water, then cook with lid open. - Once done, turn off heat, close lid to simmer for 5 minutes. From: Food.com Post and/or read Comments Garlic-Stuffed Lamb Loin Bites ------------------------------ For the marinade: 1 cup olive oil 1/4 teaspoon red pepper flakes, toasted (see Cook's Note below) 1/3 cup fresh oregano leaves, chopped 2 teaspoons finely chopped garlic 1/2 teaspoon grated lemon zest For the lamb skewers: 1 1/2 pounds (trimmed weight) lamb loin, boned, fat and membranes removed (reserve tenderloins for another use) 1/2 cup Roasted Garlic Paste Salt and freshly ground black pepper 4 metal or wooden skewers, soaked in water 30 to 60 minutes 2 tablespoons extra-virgin olive oil For the marinade: In a small skillet, heat the olive oil and chili flakes over low heat for 1 minute. Turn off the heat and add the oregano, garlic and lemon zest. Pour mixture out of the pan and into a bowl. Allow to cool. For the lamb skewers: Slice lamb loin lengthwise (as if filleting) into 2 pieces about 1/2-inch thick. Using a mallet or the heel of your palm, lightly pound meat to about 1/4-inch thickness then cut each in half lengthwise. Place meat in a non-metallic dish and pour reserved oregano marinade over the meat. Turn several times to coat, cover, and refrigerate at least 1 hour or overnight. When ready to cook, prepare grill or preheat broiler. Remove lamb from marinade and discard marinade. Spread about 1 tablespoon garlic paste on each of the lamb pieces. Season with salt and pepper. Roll meat lengthwise end to end and place on skewers. Brush with olive oil. Grill or broil to desired doneness, 10 to 15 minutes for medium-rare meat, depending on heat of grill. Turn meat occasionally to ensure even cooking. Cook's Notes: If buying fresh lamb, make a double batch and freeze half on the skewers. Convenience and compromise are cousins: Lamb is a meat that freezes very well. Make sure to transfer meat from the freezer to the refrigerator the day before you plan to serve it to ensure even thawing. To toast the red pepper flakes: Put red pepper flakes in a skillet and heat over medium heat just until flakes begin to brown. Immediately remove from heat and pour onto a cool dish to prevent burning. Source: Easy Entertaining with Michael Chiarello. Episode: Skewer This From: FoodNetwork.com Post and/or read Comments Rosemary Lamb Bites ------------------- 1 lb of lamb cut and trimmed into bite size chunks rosemary stems thyme olive oil lemon fennel seeds salt and pepper skewers Let lamb marinate in lemon, oil, fennel, thyme and rosemary overnight. Heat pan, add oil. Season lamb. Brown and cook all pieces of lamb with ground thyme and chopped rosemary. Stick skewer through 2 pieces of lamb, remove and then stick rosemary stem through. Pass immediately. Makes 12-15 pieces. Source: Danielle Mendez From: TasteBook.com Post and/or read Comments Grilled Lamb Bites with Black-Olive Oil --------------------------------------- 1/2 cup pitted kalamata olives 1/3 cup plus 1 tablespoon extra-virgin olive oil 1 garlic clove, chopped 1 teaspoon finely grated lemon zest 1 teaspoon lemon juice 1/2 teaspoon finely chopped rosemary 2 teaspoons ground cumin 2 teaspoons sweet paprika 1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes Salt and freshly ground pepper Light a grill or preheat a grill pan. In a blender, combine the olives with 1/3 cup of the olive oil and puree. Add the garlic, lemon zest, lemon juice and rosemary and puree. Transfer to a serving bowl. In a medium bowl, mix the cumin, paprika and the remaining 1 tablespoon of olive oil. Add the lamb and turn to coat. Season with salt and pepper. Grill the lamb over high heat until medium-rare, about 2 minutes per side. Transfer to a plate and let stand for 5 minutes. Skewer each lamb cube with a toothpick. Transfer to a platter and serve with the black-olive oil. Adapted from: Food & Wine Post and/or read Comments Papadakis Stuffed Grape Leaves ------------------------------ 1 1/2 lb Ground lamb 1 lg Yellow onion; chopped fine 1 bn Parsley; chopped 1 bn Fresh mint; chopped 1 c Pine nuts 1/2 c Fresh lemon juice 1/2 c Olive oil 1/2 ts Oregano 1/2 ts Salt 1/2 ts Pepper 1 Jar grape leaves Water (as needed) Grape leaves should be washed and stems removed. In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix the ingredients together with your hands so that they are well combined. Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over the two sides. Roll up the grape leaf so that the mixture is completely encased. Repeat this process until all of the meat mixture is used. Preheat the oven to 350 F. Line the bottom of a large baking dish with approximately 10 grape leaves. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed graped leaves with water and bake them for 1 hour. From: Cooking Presents Post and/or read Comments Lamb and Pine Nut-Stuffed Grape Leaves -------------------------------------- 1/4 cup olive oil 4 large cloves garlic 1 large onion, quartered 1 small bunch flat parsley 1/4 cup mint leaves, packed 1 pound ground lamb 1 large tomato, halved, seeded, and diced small 1/2 cup golden or black raisins 1/2 cup pine nuts, toasted (325 degree oven, 10-12 minutes) Good pinch saffron 1/2 teaspoon turmeric 1 teaspoon cinnamon Pepper to taste 1 15 ounce jar grape leaves, separated and rinsed 1 cup pomegranate or cranberry juice 3 tablespoons tomato paste 2 tablespoons olive oil Preheat the oven to 375 degrees. Heat the oil in a skillet. In a food processor, finely grind the garlic. Add the onion, parsley and and mint, and grind coarsely. Add the ground mixture to the skillet, and saute until translucent. Add the lamb and tomato, and cook 2-3 more minutes. Add all remaining filling ingredients and mix thoroughly. Place a tablespoon stuffing at the bottom center of a leaf (smaller leaves: Make them overlap to get a larger more workable surface) . Roll once, fold the sides towards to center, and roll all the way up. Place seam side down in a pan just large enough to fit the leaves snugly in one layer. Repeat with the remaining leaves and stuffing. whisk the juice, tomato paste and oil in a little bowl, and pour evenly over the leaves. Bake about 40 minutes, until the juices are reduced and the leaves look nicely browned on top. Serve warm or at room temperature. From: Lévana Cooks Post and/or read Comments Kifta Kebabs ------------ 2 pounds finely ground lamb meat 1 large onion, finely chopped 1 1/2 tsp. pepper and allspice 1 cup parsley, finely chopped 1/2 cup lemon juice Mix all ingredients except parsley and lemon juice thoroughly, use a meat grinder if you have one. To barbecue: Take portions of meat and mold on skewers, making sure it is held firmly To broil: Take portions of meat and mold into rolls, lengthwise, 3 inches long. Place on a broiling pan and broil in a preheated oven at 500F. When brown on one side, broil for a few minutes on the other side. Serve hot, sprinkle with lemon juice and garnish with parsley. From Eat Right for your Type by Peter D'Adamo Post and/or read Comments Rosemary-Skewered Lamb Kebabs ----------------------------- 4 eight-inch long rosemary branches 16 oz. lamb filet 1 small onion, finely chopped 3 cloves garlic, crushed 2 Tbs. olive oil 2 red bell peppers, cut into squares bay leaf salt and pepper Strip rosemary leaves from most of the stem, leaving some leaves to remain at the tip. Use a sharp knife to make a point in the end of the stick so that you can skewer the meat and peppers later, set aside. Finely chop 2 Tbs. rosemary, place in bowl with onion, garlic, bay leaf olive oil, salt and pepper. Cut lamb into uniform size pieces and add to bowl. Marinate at least 1 hour in refrigerator. When ready to cook, thread the lamb chunks and pepper squares onto the rosemary skewers. Don't wipe off the marinade from the meat. Cook on hot grill or cast iron grill pan for 10 minutes, turning once. Lamb should be a little pink in the center. Serve with spinach salad. From: Stacie and Ben's favorite Paleo Recipes Post and/or read Comments Shish Kababs ------------ 500 g Minced lamb 2 tbsp Coriander, finely chopped 2 Onion, finely chopped 1 tsp Turmeric 1 tsp Salt and pepper Onion and green coriander for garnishing chopped Method: Mix all the ingredients together, seasoning with salt and pepper to taste. Roll the mixture in to thin sausage shapes and cook under a preheated moderate grill for about 10 minutes, turning several times. Serve garnished with green coriander and onion crushed. From: Pakistani Hot Recipes: My Favourite Kabab Recipes Post and/or read Comments Lamb Kebobs ----------- 1 dried bay leaf 1 inch piece ginger root chopped fine 1 inch cinamon stick 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp chili powder 1 tsp garam masala 1 tsp lemon juice 1 tsp gound turmeric 1 tbsp oil 1.5 lbs lamb neck fillet Using food processor, grind together first six ingredients (bay leaf through chili powder). Combine with garam masala, lemon juice turmeric and oil in a large bowl. Cut lamb into 1/4 inch slices. Add to spice mix and marinate room temp 1 hour or overnight in fridge. Spread out lamb on cookie sheet and cook in a 400F oven for 20 minutes. Serve with lemon wedges and fresh cilantro. From Amanda <ahl5@PANTHEON.YALE.EDU> Post and/or read Comments Rumaki Variations ----------------- 2 lbs thick cut bacon 1 (5 oz) can whole water chestnuts 1 container fresh pineapple chunks 1/2 lb large sea scallops, quartered Toothpicks Preheat oven to 350°. Cut bacon slices in half. Wrap one water chestnut with a piece of bacon and secure with toothpick, place on baking sheet. Repeat the process with the remaining water chestnuts, pineapple, and scallops. Put the pan into the preheated oven and bake until the bacon is crisp, about 20 minutes. Remove and cool 10 minutes before serving. Source: Carol Smith From: Tastebook: Gail Garrison Post and/or read Comments Bacon Wrapped Asparagus ----------------------- 1 lb Asparagus 1 lb Bacon 1 Tbsp Olive Oil Salt & Black Pepper, to taste Rinse the asparagus and cut the ends. Brush with olive oil and sprinkle with salt and pepper. Wrap asparagus with one strip of bacon each, place on baking sheet, and cover with foil. Cook for 15 minutes at 450 degrees. Remove the foil after 8 minutes and turn the asparagus to cook on both sides. Helpful Tips: Asparagus will be tender-crisp, but bacon should be cooked through; cook for up to an additional 5-20 minutes to crisp the bacon if necessary. From: BetterRecipes.com Post and/or read Comments Bacon-Wrapped Chestnuts ----------------------- Probably nothing new to most of you, but a delicious hors d'eurve or stand-in for buttered biscuits. Simply wrap slices of bacon around roasted, shelled chestnuts and bake at 375 until done...about 5-10 minutes? (Didn't watch clock, they were done when they smelled done.) I have heard a lot of people say that this is their traditional Christmas morning treat. You can also use whole water chestnuts for a different flavor and texture. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Spicy Rumaki ------------ 2 lb Chicken livers 1 lb thin sliced bacon 1 can sliced water chestnuts 1 Tab olive oil 3 Tab Chef Zachary's blackening spice [or substitute any spice rub] 1 box firm round tooth picks Trim chicken livers of organs. Place livers in bowl, with olive oil and Chef Zachary's blackening spice and mix. Drain water off of chestnuts. Take one strip of bacon and cut in halve. Take one liver, one chestnut slice and wrap the 1/2 slice of bacon around it, then stick toothpick through it. Note if bacon is long, then cut into 3 slices. Place finish product on sheet pan and bake at 400 degrees for 8 minutes or till bacon is brown. From: Chef Zachary's Gourmet Blended Spice Post and/or read Comments Bacon-Wrapped Chicken Wings --------------------------- 10 fresh whole fresh whole chicken wings 10 slices thinly sliced bacon Freshly ground black pepper Soak at least 20 toothpicks in water for an 1 hour. With a sharp knife, cut the tips off the chicken wings and save them for stock. Slash the inside of the wing joint but don't cut all the way through. You just want to help them cook more evenly. Working with 1 wing at a time, straighten it and then wrap it with a slice of bacon, starting at the top and spiraling to the bottom. Secure it with a couple of toothpicks. Season the bacon-wrapped wings liberally with the pepper. Prepare the grill for cooking over indirect heat. Grill the wings for 30 minutes. Flip and cook for another 30 minutes, until the bacon is crisp and the wings are fully cooked. (In what can only be acknowledged as a serendipitous act on the part of the universe, the two are done at almost the exact same instant.) Transfer the wings to a platter and let rest for 5 minutes. You may serve the wings whole or you could serve them in individual segments by cutting them apart, taking care to keep the bacon in place. Remove the toothpicks and serve. From: Leite's Culinaria Post and/or read Comments Pecan Stuffed Dates With Bacon ------------------------------ 1 pound pitted dates 1 (4 ounce.) pkg. whole blanched almonds or possibly walnuts or possibly whole pecans 1 1/4 pound very thinly sliced lean bacon Stuff each date with a pecan. Cut bacon strip into thirds and wrap a piece around each date. Secure with a round wooden toothpick. Put the dates on foil lined baking sheet and bake in preheated 400 degree preheated oven till the bacon is crisp, about 12-15 min. Drain on a rack paper towel. Serve hot. Makes 60 hors d'oeuvres. Note: Prepared dates can be frozen in advance and baked unthawed in a preheated 400 degree oven till crisp. From: CookEatShare Cookbook Post and/or read Comments Bacon Wrapped Mushrooms ----------------------- 1 pound bacon 1 pound fresh mushrooms washed Cut mushrooms in half and slice bacon in half width-wise at an angle. Take a slice of bacon and wrap it around a mushroom half overlapping ends. Poke a toothpick about halfway into mushroom at overlap. Repeat this for each bacon slice and mushroom half. Preheat oven to 350 then arrange mushrooms on a drip pan 1/2" apart. Bake 20 minutes then serve hot. From: GroupRecipes: Recipe Discovery. Post and/or read Comments Bacon Wrapped Mushrooms with Barbecue Sauce ------------------------------------------- 24 small/medium mushrooms, cleaned, stems removed 12 slices of bacon 1 cup paleo barbecue sauce Cut bacon slices in half, crosswise. Microwave 1/2 at a time on a paper towel on high for 1 minute. Pat dry and set out on paper towel. Wrap each mushroom with 1/2 piece of bacon, secure with wooden toothpick. (May have to use whole slice of bacon if mushrooms are large.) Dip wrapped mushrooms in barbecue sauce. Grill wrapped mushrooms over medium heat (350 - 400°F) 4 to 5 minutes each side or until bacon is crisp. Watch for flare ups from bacon grease. Serve warm with warm barbecue sauce for dipping. Adapted from: RecipeTips.com Post and/or read Comments Oysters in Bacon ---------------- 8 slices bacon 1 pt. fresh select oysters, drained garlic salt pepper Cut each bacon slice into thirds. Wrap bacon around each oyster, and secure with a wooden pick. Place oysters on broiling pan. Sprinkle with garlic salt and pepper. Spread 1/8 tsp. mustard on each oyster. Broil oysters about 4" from heat, 2-3 minutes. Turn and broil an additional 2-3 min. or until golden. Yield: about 12 appetizer servings. From: Handmade Baskets by Pat Post and/or read Comments Scallop Rumaki -------------- 4 bacon slices (cut in half) 8 sea scallops (about 1/4 pound) 1 green onion, thinly sliced 1 1/2 tsp. minced fresh ginger 2 tbsp. lemon juice Fresh chives for garnish Microwave bacon slices on high for 2 to 2-1/2 minutes or until partially cooked not crisp. Top scallops with green onion and ginger and drizzle evenly with lemon juice. Wrap each scallop with a bacon piece, and secure with a wooden pick. Bake on a lightly greased rack in a broiler pan for 8 minutes, then broil 3 inches from heat, for 2 to 3 minutes on each side or until bacon is crisp and scallops are done. Source: Connie Overby, The Humboldt Independent, December 27, 2006 From: The Recipe Link Post and/or read Comments Bacon Wrapped Barbeque Shrimp ----------------------------- 16 large headless shrimp 8 slices bacon barbeque seasoning, to taste Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin! Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in. Preheat oven to 450 degrees F (230 degrees C). Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat. From: AllRecipes.com Post and/or read Comments Prawn Rumaki Recipe ------------------- 20 fresh uncooked medium prawns 10 slices pepper bacon, halved 1 head garlic several lemons and limes 1 teaspoon dried red pepper flakes Peel and devein prawns, and place in a bowl. Peel and crush all the cloves of garlic in the head. Place garlic and red pepper flakes on top of shrimp. Squeeze enough lemon and lime juice over all to cover prawns. Marinate in refrigerator for 3 to 6 hours. You can start this in the morning and let it go all day. After marinating, drain the prawns (if grilling outdoors, save the marinade and baste with it). Cut the bacon strips in half. Wrap the bacon pieces around the shrimp and secure with a toothpick. Either grill over mesquite, basting with the reserved marinade (the favored method) or broil in the oven. You may pre-grill these and refrigerate, then warm in the broiler prior to serving. From: CDKitchen.com Post and/or read Comments Bacon Wrapped Water Chestnuts ----------------------------- 1 pound bacon 2 (8 ounce) cans water chestnuts 2 cups paleo barbecue sauce Preheat oven to 375 degrees F (190 degrees C). Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish. Bake the water chestnut wraps for 10 to 15 minutes. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps. Bake for 30 to 35 more minutes. Adapted from: AllRecipes.com Post and/or read Comments Prosciutto-Wrapped Dates Stuffed With Walnuts --------------------------------------------- 20 pitted dates 10 walnuts 5 large sliced of Prosciutto, cut into strips Slice the dates with a paring knife along one edge and pry open. Stuff a walnut. Wrap with the strip of Prosciutto and place with the end down on a foiled cookie sheet. Cook at 350 for 15 minutes until the Prosciutto is nice and crispy. Adpated from: Life As A Plate: REAL FOOD makes life REAL GOOD Post and/or read Comments Prosciutto and Melon -------------------- 1 medium cantaloupe, ripe 1/3 pound thinly sliced prosciutto Cut off the top and the bottom of the melon. Set the melon upright on one of the cut sides. Using a smooth stroking action from the top of the melon to the bottom, let your knife peel off the outer layer. When the entire melon is peeled, quarter the melon by cutting it from top to bottom. Scoop out the seeds and cut each 1/4 into 5 slices; cut the slices in 1/2. Cut each slice of prosciutto into 3 pieces and wrap the middle of each melon slice with the prosciutto. Arrange on a platter. From: FoodNetwork.com: Seasonal Post and/or read Comments Prosciutto-Wrapped Melon ------------------------ 1/2 cantaloupe thinly sliced prosciutto 1 tablespoon extra virgin olive oil freshly cracked pepper Cut half of a cantaloupe into bite-size pieces. Wrap each piece with one (1/2-inch-wide) strip of thinly sliced prosciutto; secure with a wooden pick. Drizzle evenly with 1 Tbsp. extra virgin olive oil. Sprinkle with freshly cracked pepper. From Southern Living, May 2007. Via MyRecipes.com. Post and/or read Comments Crispy Salami Chips ------------------- Heat your oven to 375 degrees and place thin slices of deli sliced salami in a single layer and bake for 12 to 15 minutes until crip. Or you can put a salami slice in each compartment of a muffin pan which crisps them so that they look like a small basket. Transfer to a paper towel. Add a variety of toppings such as fresh herbs, or combine a few toppings, such as fresh basil or fresh jalapenos. By Sue Lobo. From: TasteForCooking.com Post and/or read Comments Crispy Salami ------------- 30 slices of genoa-dry Italian salami Preheat the oven to 325 degrees F. Line a large baking sheet with foil and arrange the salami in a single layer on top. Bake for 20 minutes, until the salami is crispy and chip-like. Carefully transfer to paper towels. Let cool. From: YumSugar.com: Katie Sweeney Post and/or read Comments Salami Chips Recipe ------------------- Salami, pepperoni or ham, sliced VERY thin parchment paper Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange meat slices in a single layer. Cover with parchment paper. Add a second layer of meat, then cover with parchment paper. Place in the oven and bake for 15 to 20 minutes, until the slices are crispy and curling a little around the edges. Remove from oven. Peel crispy slices off the paper. Serve warm. From: CDKitchen.com Post and/or read Comments Pork Rinds ---------- Buy an untrimmed leg of pig. Slice off the fat layer as thickly as you can, chop to whatever size and shape you prefer, fry in it's own fat stirring occasionally to keep the bits apart. Drain as well as you can, season to taste. From Martin in rec.food.cooking on Sept 15, 1998. Post and/or read Comments Pork Rinds ---------- Skin from ham or fresh pork shoulder, cut into 1 inch pieces Bake at 325 degrees F for about 45 minutes or until done to your liking. From: CDKitchen.com Post and/or read Comments Home Made Pork Rinds -------------------- Ham skin Fine salt [optional] Preheat oven at 325 degrees F. Put leftover ham skin on a sheet pan and sprinkle with salt. Bake until nice and crispy, usually about 3 hours. From: FoodNetword.com Post and/or read Comments Pork Rinds (Fried Pork Fat) --------------------------- 1 pound pork fat 3 cups water 1 cup extra virgin olive oil 2 tablespoons of fine salt 2 tablespoons fine ground garlic 1 tablespoon onion powder The first thing you will need to do, is go down to your local butcher, and pick up 1 pound of fresh pork fat. You can use more than a pound if you prefer. The pork fat should be cut up into thin slices, no more than about 1 inch square. You will then want to take out a non stick skillet. Any skillet that is worn and tends to get food stuck to it, is going to cause you problems with this recipe. We use a Teflon coated skillet, which gets the job done well. You will want to preheat the skillet to high, with the extra virgin olive oil. Olive oil has an extremely high burning point, which makes it great for this recipe. Once the skillet is thoroughly heated, begin placing the precut pork pieces into the burning hot oil, and cook them until crisp. Cooking time will vary, depending on the pork fat sizes. Season the fat pieces both before and after you deep fry it. From: Pork Recipes.org Post and/or read Comments Pork Belly Cracklings --------------------- FOR THE PORK: 2 pounds fatty, boneless pork belly with skin 3 quarts oil 1 1/2 teaspoons kosher salt FOR THE SPICE MIX: 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1/8 teaspoon white pepper 1/8 teaspoon black pepper 3/4 teaspoon chili powder 1/8 teaspoon garlic powder Using a utility knife, razor blade or sharp knife, score skin into 1 1/2-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 1/2-inch cubes. Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; place over medium-high heat. When oil reaches 225 degrees on a deep-fat frying thermometer, add pork cubes and immediately stir gently to prevent clumping. Cook pork until it is lightly golden brown, about 20 minutes. Remove to a plate lined with paper towels and allow to cool for at least 20 minutes. Meanwhile, combine spices in a small bowl. Reheat oil to 400 or 425 degrees and add pork again. Cook for another 3 to 5 minutes or until skin "cracks" or bubbles up. Remove cubes to a plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve. Yield: 6 to 8 snack servings. Adapted from Real Cajun: Rustic Home Cooking From Donald Link's Louisiana, by Donald Link. From: The New York Times: Dining & Wine Post and/or read Comments Chad's Cajun Cracklin Recipe ---------------------------- For preparing my Cajun Cracklin Recipe you should use a cast iron pot and the deeper the better. A 3-5 gal pot will be adequate for this recipe. 1 gallon of Lard (or vegetable oil) 5-6 lbs of Pork Belly (skin attached and cubed 1" x 1") Should yield approximately 1 lb of cracklins Chad's All Out Seasoning (salt, pepper, garlic, onion, paprika, lemon powder, celery seed, clove) Purchasing this cut of pork may require a phone call to the local butcher. Secondly, you may have to cut up the pork belly. I recommend cutting it up in a semi frozen state. It is much easier since pork belly is very fatty and just a mess at room temp. To get started, heat grease to 350 degrees. Add cubed pork a little at a time to control an overreaction with the grease. Be sure no water or ice is present, as it will not mix well hot grease! This will temper the grease, so keeping high available is a must. Keep a grease thermometer handy and track the grease back to 350 degrees and maintain. At this point, stirring of the meat pieces is necessary until the pork is rendered. The goal is not to allow the meat to stick to the bottom. The pieces of meat will shrink down considerably and fit nicely in the pot once they cook for a while. Don't be concerned if their appears to be to little oil for frying. 5 lbs of pork bellies will yield only about a 1 lb of edible crackling! The pork should fry for about 50-55 minutues until golden brown then you must "pop" the skin on the pork. This the most important part of the process! This part will determine if your cracklins will have that crunchy outer that every one loves. Too "pop" the skin you should crank up the heat on the oil (up to 375 degrees) and listen for the "popping" sounds. 5-6 minutes of popping is adequate, then turn off the heat to the oil, as not to burn the crackilin or the oil. Have a paper towel lined pan ready and remove the cracklin from the oil. Season with Cajun seasoning and shake pan vigorously to coat all pieces of meat. Let cool before eating. The cracklins will not get crunchy until cooling takes place. From: Cajun Food Specialties Post and/or read Comments Carrot-Cashew Pate ------------------ 2 carrots, peeled and chopped 1 celery stalk, chopped (optional) 2-3 cloves garlic, diced 1-2 slices of sweet onion (Vidalia, Walla Walla) 1 cup cashews, soaked for 15 minutes [may not be GRAP] sea salt or substitute, to taste 1/4 cup cold-pressed olive (or other) oil In a food processor, using the S-shaped blade, blend the vegetables to a fine consistency. Drain the water from the cashews. Add them to the processor and process along with the remaining ingredients. Stop periodically and scrape the sides with a rubber spatula. Continue to blend until creamy. Chill until it solidifies and serve as a dip, a side dish or as a spread. From: Key Ingredient: Digital Recipes. Real Cooks.™ Post and/or read Comments Tropical Carrot Pate -------------------- 2 cup carrots 1/2 cup raisins (or some other sweet fruit) 1/4 cup raw shredded coconut (or Artisana Raw coconut cream) 1/4 cup raw nuts (soaked cashews, almonds or walnuts go best) 1 dash cinnamon or curry (optional) Food process all ingredients. Spices are optional. You can try it without any added spice first and then see if you like some cinnamon, (nutmeg, vanilla, curry, etc). You can also add 1/2 a cup of chopped pineapple, at the end, but do not food process the pineapple for best results. From: Gone Raw Post and/or read Comments Carrot and Ginger Pâté ---------------------- 2 large carrots 20g of fresh root ginger, chopped in small slices 6 chives, chopped finely 1 soup spoon of paleo mayonnaise 10g of sesame seeds Salt and pepper (seasoning) Peel and dice the carrots, boil them in salted water for about 15-20 minutes, until they are soft. Put them a side and allow them to cool down. Toast the sesame seeds on a tray in the oven for five minutes at 180 șC. When the cooked carrots are cold, blend them with the ginger, mayonnaise and seasoning. Then add the finely chopped chives and stir them in well. Place the carrot pâté in a bowl garnished with the toasted sesame seeds, and serve with bread or crackers. If you are not going to serve this straight away keep it in the fridge. From: Hotel Posada del Valle Post and/or read Comments Moroccan Hazelnut Carrot Pate ----------------------------- 3 cups carrots, peeled and chopped 1/2 medium white or yellow onion, diced 1 tbsp olive oil 1 stalk celery, diced 1 tsp thyme 1 tsp marjoram 1 tsp cinnamon 1 tsp savory 1 tsp sea salt 1/2 tsp sage 1/2 tsp nutmeg 1/2 tsp lemon pepper 1 cup hazelnuts, finely ground Garnish: 1/2 cup mix of grated carrot, minced parsley and hemp hearts sprinkled on top Cook carrots until tender; then drain and cool to lukewarm. Saute onion in olive oil over medium low heat for 5-6 minutes, or until onions are golden and sweet. Add celery and season with thyme, marjoram, cinnamon, savory, sea salt, sage, nutmeg and lemon pepper. Cook another 2-3 minutes to soften the celery and awaken the flavours, then remove from heat and cool. Once mixture is lukewarm, transfer to blender or food processor. Puree carrots and seasoning blend until smooth, then turn out into a mixing bowl. Fold in hazelnuts until even consistency is reached. Pack firmly into one medium-sized parchment-lined loaf pan. Bake at 350 degrees for 30-35 minutes or until browned and centre is set. Cool, invert into serving tray, and garnish. Recipe adapted from Lorna Knowles (of Hemp & Co.) original recipe, courtesy of Chef Laura Moore of The Good for You Gourmet. From: ethicalDeal: Foodie Friday Post and/or read Comments Mushroom Pate ------------- 3 Tbs olive oil 1 1/2 lb white mushrooms, finely chopped 1/2 cup finely chopped onion 1 hard boiled egg salt and pepper Saute the onions and mushrooms in oil until tender and soft; about 10 min. Stir in the finely chopped cooked egg. Salt and pepper to taste. Use as a spread or pate. Serve warm or chilled From: GroupRecipes: Recipe Discovery. Post and/or read Comments Hungarian Mushroom Pâté ----------------------- Use a food processor if you want a fine-textured, dense pâté; hand-chopping produces a looser, coarser texture. 8 dried shiitake mushrooms (1 cup; 1/2 oz. total) 1 onion (about 1/2 lb.) 1 shallot (about 2 oz.) 2 cloves garlic 2 tablespoons olive oil 1 tablespoon paprika 1 pound common mushrooms, rinsed 2 tablespoons minced fresh thyme leaves or 2 tablespoons dried thyme Salt and pepper Chopped parsley In a bowl, combine shiitakes and 1 cup hot water; let stand until shiitakes are soft, 7 to 10 minutes. As shiitakes soak, peel onion, shallot, and garlic. Finely chop in a food processor or with a knife. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion, shallot, garlic, olive oil, and paprika until vegetables begin to brown, 5 to 7 minutes. Meanwhile, trim off and discard discolored stem ends of common mushrooms. Finely chop mushrooms in a food processor or with a knife. When shiitakes are soft, squeeze in soaking water to release grit, lift out, and squeeze dry; reserve water. Trim off and discard stems; finely chop shiitakes in a food processor or with a knife. Add common mushrooms, shiitakes, and thyme to onion mixture. Slowly pour reserved soaking water into pan, leaving sediment behind. Stir often over high heat until mushrooms begin to brown, 8 to 10 minutes. Remove from heat and let cool, about 10 minutes. Add salt and pepper to taste. Spoon into a bowl and sprinkle with parsley. Serve warm or cool. From: Elizabeth Farquhar, Randle, WA; Sunset Magazine: Jan. 1999 Post and/or read Comments Mushroom-Almond Pate -------------------- 2 T coconut oil 1 cup of almonds 1 T olive oil 1/2 cup shopped onions 3/4 lbs fresh mushrooms 1 clove garlic minced 1/4 tsp dried thyme salt to taste freshly ground pepper to taste 1 tsp grated lemon rind (optional) fresh parsley, chopped, for garnish (optional) Heat 2 teaspoons of coconut oil and saute almonds for 5 minutes or until toasted, Set aside 2 tablespoons for garnish and grind the rest in a blender or food processor. Place the ground almonds in a mixing bowl and set aside. Heat the olive oil and remaining coconut oil in a large skillet and saute onions until tender. Add mushrooms, garlic, thyme, salt, pepper and cook over medium high heat until tender, about 15-20 minutes. Puree the mushrooms in a blender or food processor. Pour into the bowl with ground almonds and stir mixture. Taste and adjust salt, pepper and garlic to taste. Add the finely grated lemon rind. Place in a jar or mold, cover and refrigerated for several hours. Served garnished with almonds and parsley. Adapted from: Tastebook.com: Sharon Kuttler Post and/or read Comments Mushroom Pate (Pâté) -------------------- 1 cup slivered almonds 1 clove garlic 1 small onion 1/2 kg. (1 lb) mixed mushrooms 3 tbsp. Olive oil 1/2 tsp. salt 2 sprigs fresh thyme OR 1/2 tsp. dried thyme Pepper, to taste 2-3 tbsp. white wine Chopped parsley for garnish (optional) Toast the almonds in a dry pan (no oil) on the stove. Stir often so they don't burn. (please don't try to salvage them if they do burn - the burnt taste will ruin the flavor of the pâté). Once the almonds are toasted, set them aside for use later. Place the onion, garlic and mushrooms in your food processor and whiz for just a few seconds. The idea is to coarsely chop the vegetables so if you rather do it by hand - that's okay too. Sauté the mushrooms, onions and garlic in the olive oil for a few minutes. Add the salt and pepper and thyme leaves and continue cooking until all the liquid has evaporated. Add the wine and cook another 2 minutes. Place all the ingredients including the almonds in your food processor and whiz until you get the consistency you want. I like it just a bit chunky and others like it creamy and smooth. Garnish with parsley before serving with crackers, toast, celery sticks, strips of red pepper or whatever you like. From: Simply-Vegetarian.com Post and/or read Comments Vegan Mushroom Pate ------------------- 16 oz sliced mushrooms 1 large onion diced 2 cloves garlic 3/4 cup sunflower seeds 2-3 tbsp nutritional yeast [not really GRAP] salt and pepper Saute onions until they start to soften. Add the mushrooms and cook over medium heat until the onions and mushrooms start to caramelize. When ready take off the heat and set aside to cool. Once the mushrooms have cooled down add them to a food processor along with all the other ingredients. Blend in the food processor until everything is chopped up and the mixture gets smooth. You will need to scrape down the sides of the food processor a couple of times to make sure all the ingredients are properly blended. When smooth, remove the mixture from the food processor and place the pate on a serving platter. From: Vegan Cooking Post and/or read Comments Mushroom Pate ------------- This is something I learned from my Father, he used butter, but I have replaced that with rendered suet. He would use this recipe for dinner parties for guests that did not like goose liver pate'. It is great for veggie dipping. 1/4 rendered fat 1/3 cup onions, finely chopped 2 cups fresh mushrooms, finely chopped 1 clove garlic, minced Salt and pepper to taste Using half of the fat, saute the mushrooms, onions, and garlic until they have dried down. Run the mixture through a food processor with the remaining fat and seasonings. Process until the texture is smooth and can be spread with ease. Serve chilled. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Feb. 2001 Post and/or read Comments Beef Liver Pate --------------- 1 lb beef liver 2 eggs 1 onion, diced 1/4 C red wine salt and pepper to taste Boil eggs and liver until eggs are hard boiled and liver is cooked through. Devein liver. In a skillet over medium heat, saute onion in red wine (and a small amount of oil if desired) until dry and well carmelized, about 30 minutes. Combine all ingredients in a blender or food processer and blend until smooth. Place liver and pesto, in separate bowls, onto a large serving tray. Fill the tray with sliced vegetables and serve. (I used carrots, celery, fennel bulb, sunchokes, and purple cabbage) By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Chicken-Macadamia Paté with Basil --------------------------------- 2 poached, skinless chicken breasts 1 cup macadamia nuts 1/2 cup homemade paleo mayonnaise 1 medium onion, diced 1 Tbsp minced garlic 3 to 4 Tbsp fresh minced basil salt, pepper dill Cut up chicken breasts, place in food processor. Add nuts; pulse until assimilated. Add mayonnaise (more if you want it less firm, as a spread). Blend in onion, garlic, and basil. Add salt, pepper, and a bit of dill to taste. I've actually never put dill in and don't think I've missed it, but I sometimes go for extra basil. Chill for at least an hour. Good in tomato shells. From: Andrea in rec.food.cooking Post and/or read Comments Chicken Liver and Mushroom Pate ------------------------------- 1 pound chicken livers 2 tablespoons olive oil 1 cup chopped fresh portobello or button mushrooms 1 small tart apple, chopped (3/4 cup) 1/2 cup chopped onion 6 cloves garlic, chopped 1 teaspoon dried thyme, crushed 1/2 teaspoon salt 1/4-1/2 teaspoon coarsely ground black pepper 1 cup hard apple cider or apple juice Rinse chicken livers under cold running water; remove fat and connective tissue. In a skillet heat oil. Cook livers with mushrooms, apple, onion, garlic, thyme, salt, and pepper until livers are browned with only slightly pink centers, stirring often. Add cider or juice; reduce heat. Simmer, uncovered, until liquid is nearly evaporated. Transfer to a food processor bowl. Cover; process until smooth. Press mixture through a strainer. Spoon into serving dish or individual ramekins. Cover and chill for at least 6 hours or for up to 3 days. Makes about 1-3/4 cups. From: Better Homes and Gardens Post and/or read Comments Liver Pate ---------- Chicken fat (just pull the fat from the thighs or legs or any where you see the yellow fat attached to the skin). About a half hand full. 1 onion finely chopped, plus 2 or so minced for garnish 1 pound chicken livers 2 hard boiled eggs, plus 2 for garnish Render the chicken fat over medium heat in a frying pan-DO NOT brown the fat, just cook very slowly until the fat has been cooked out of the chicken skin. Discard the skin. Gently boil the livers and cool-save some of the liquid. Saute the onions in some of the chicken fat. Cool. Everything should be cool before processing. Put all ingredients EXCEPT cooled fat into a food processor and mix. Slowly add the fat and some of the reserved broth from the livers to desired texture. Salt and pepper to taste. Serve with the additional onions and chopped, boiled eggs. From: Jan in rec.food.cooking on Feb 11, 1999. Post and/or read Comments Deli Chopped Liver ------------------ 1 pound chicken livers, trimmed 2 medium onions, chopped 1/4 cup rendered chicken fat 1/2 tsp. pepper 2 hard-cooked eggs halved Broil chicken livers about 4 inches from heat, turning frequently, until browned outside and no longer pink inside, 5-10 minutes. Meanwhile, in a large skillet, cook onions in chicken fat over med. heat until golden brown, about 10 minutes. Scrape onions and fat into food processor. Add livers, and pepper, and pulse until coarsely chopped. Add eggs, and chop until desired consistency. Makes about 2 cups. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. Post and/or read Comments |
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