Crab Cakes

From Everyday Paleo

Everyday Paleo Crab Cakes

1 pound crab meat (canned is fine)

2 tablespoons finely diced red onion

2 tablespoons paleo mayo (not the red pepper mayo but just the plain mayo)

1 teaspoon crushed garlic

salt and pepper to taste

1/8 teaspoon of chipotle powder

1 egg

2 tablespoons coconut flour (or enough to make the mixture stick together)

2-4 tablespoons coconut oil

Shredded green cabbage for garnish

Lemon wedges for garnish

If using the canned crab, make sure to crumble the crab with your hands into a large mixing bowl and pick out any shells you might find. Mix the crab with the onion, mayo, garlic, sea salt, pepper, chipotle, egg and coconut flour. In a large skillet, heat the coconut oil over medium heat for 1 minute or until hot enough that a sprinkle of water in the pan makes the oil sizzle. Form the crab cake mixture into palm size patties and fry for 2-3 minutes on each side or until they are golden brown. Makes aproximately 10 crab cakes. Serve on top of the shredded green cabbage with lemon wedges and topped with my red pepper mayo if desired.

Boneless pork chops

Growing up with 'shake n bake' pork chops that were cooked to death for fear my mother would kill us with trichinosis, I found it a challenge to cook juicy boneless pork. Last night was most definitely a success.

Freedom farm boneless pork, rosemary, salt pepper, and butter.

I just melted butter in a cast iron skillet, and pan fried in seasoning, then when they were almost completely cooked, I removed them from the heat and let them rest. Perfect!

Served with roast pumpkin and spinach salad.

Fish Cakes and Kumara & Parsnip Chips

Fish Cakes: from my friend Vee

INGREDIENTS

garlic cloves - the more the merrier to keep the vampires away

1/2 lg onion quartered

4 eggs

about 1lb raw chopped tender white fish fillet (I used grenadier. Sole, snapper, tarakihi, or other can be easily substituted)

1 cup almond flour

a touch of tarragon

A few leaves of fresh basil (or a tsp or so of dried)

Cajun seasoning

coconut oil (to cook in)

DIRECTIONS

Pulse garlic, onions in a food processor

Add eggs and process enough to blend

Add fish chunks and process to blend fish well

Pour into bowl and mix in almond flour. See picture for consistency.

Form batter into cakes and fry in coconut oil on medium heat until browned, flipping once.

Drain finished cakes on paper towel.

I served with homemade garlic mayo.

Kumara and parsnips:

Use vegetable peeler to get thin slices, coat in olive oil, salt and pepper. Heat a pan and cook in rendered duck fat for best flavor. flip once and cook til crunchy. Drain on paper towel. Good hot or cold. Don't overload the pan or they will be mushy.

Enjoy!

Venison, Kumara and Salad

Matt's Birthday gift from his mum was organic meat. So many choices!
He selected some sausages, venison and 500 grams of rendered duck fat.


Barbecued Venison

1 x 1kg Venison Denver Leg cut into pieces about 4-5cm thick

Marinade:

1Tbsp finely chopped fresh Rosemary

Maldon sea Salt

Freshly ground pepper

To prepare meat butterfly Denver leg if needed. Sprinkle with Rosemary, Salt and Pepper. Marinate in the fridge for 1-4 hours. Preheat and oil the BBQ grill, cook meat for 3-4 minutes over high heat on each side, or until medium rare, rest for 10 minutes off the heat in a warm place.

Serves 5-6

Kumara (sweet potato) diced & cooked in rendered duck fat. Salt, pepper and a bit of rosemary. We served with side salad.

Preparing for the Week

Here is a post from Robb Wolf on how to prep a weeks worth of meals in advance. Although they mention some bulk stores, I find Moore Wilsons in Wellington to have some great meat choices. They carry Freedom Farm brands, gluten free sausages, fresh seafood and lots of produce. Check it out. No Excuses.

Act like a paleo boyscout and "Be Prepared"

Sloppy Joe's

From our friends at Performance Menu

Here is a spicy cocoa version of an old favorite. Since we will not be serving this over the traditional hamburger bun, you have several options. I like to make a bed of romaine lettuce and tomato slices, but there are many possibilities: eggplant, squash, nut patties, you name it.

30 minutes

· 1kg ground turkey or beef (preferably prime grass-fed)
· 1 cup chopped onion
· 1 cup tomato puree
· 2 Tbsp cocoa powder
· 1 Tbsp chili powder
· ½ tsp yellow mustard powder
· 1 ½ tsp ground black pepper

Cook meat and onion in a large skillet on medium heat for 10 to 15 minutes, until the meat is browned. Stir in the remaining ingredients and heat for another 10 to 15 minutes. Serve over vegetables of your choice. Makes 4 servings.

Stuffed Portobello Mushrooms

So, we just celebrated Thanksgiving. In an effort to eat clean, I experiment with the traditional stuffing and came up with this:

1 onion
1 green apple
1/2 cup walnuts
3 stalks celery
3tbs butter
12 portobello mushrooms (medium)

Dice everything up, and scrape the insides of the mushroom out to prep them for stuffing, Rub the outside of the mushrooms with olive oil and set on baking tray. In a pan heat butter then add, onion, apple, celery, and the insides of the mushrooms, saute' for 10 minutes. Add salt, pepper and sage to taste. Stuff mushrooms and bake at 160c for 10-15 minutes.

Yum!