Alaskan Rockfish.White Balsamic Herbed Butter Reduction.

If you are in the Des Moines area, I hope you order meat from Wallace Farms.  I love having accessing to grass fed meats and quality seafood.

The last couple of orders I have selected some of the Wild Alaskan Rock Fish...and it is heavenly.  It's mild and can be cooked a variety of ways...although I have yet to try a smoked version...hmmm.

Anyway,  during my monthly trip to Williams Sonoma I discovered a new surprise as well.  They now carry a white balsamic vinegar that honestly is one of the BEST I have ever had.  And I can assure you, I have had a lot.  I love the complexity of balsamic vinegars, the fruitiness, the tartness, all the while being smooth on the palate.  A good balsamic is defined not by whether or not it can be dipped, but only if you can sip it like you would a good port or scotch.  

I knew this would work perfectly with the rock fish, and that it did.

Alaskan Rockfish. White Balsamic Herbed Butter Reduction

4 rockfish filets

2 tbsp. olive oil

3/4 c. white balsamic vinegar

1/2 c. mixed herbs (thyme, basil, chives, italian parsley, tarragon)

1/4 c. butter

salt and freshly ground pepper to taste

In a large saute pan, heat olive oil over medium heat.  Generously salt and pepper rockfish filets and place in pan.  Cook on each side about 5-7 minutes depending on thickness.  The rockfish will be done when the filet JUST starts to pull apart.

Remove and cover to keep warm and set aside to finish the sauce.  

Increase the heat to high, and add the vinegar and boil until it is reduced by half.  Reduce the heat to medium again and then add the butter, whisking constantly.  Strain the sauce to a container and then add back to the sauté pan.  Add the herbs and salt and pepper to taste. 

Serve over the fish.

Chicken.Spring Vegetables.

It's that lovely time of year when we see an abundance of asparagus and morels at the Farmer's Market and that makes me happy!  Really happy.

{Chicken.Spring Vegetables}

3 tbsp. olive oil

1 large shallot, thinly sliced

1/2 lb. asparagus, sliced into 1" pieces

14 oz. artichoke hearts, quartered

1/2 lb. morels, sliced in half lengthwise

1/4 c. sun dried tomatoes

2 lb. chicken breast, cut into cubes

1 c. white wine

1/2 c. chicken stock

1/4 c. Kerrygold butter

1/4 c. minced chives

First, put sun dried tomatoes in a large enough bowl to hold them and the 1 c. wine.  Add the wine and allow to macerate while you starting cooking.

Heat 1 tbsp. olive oil in large sauté pan over medium heat.  Add the shallots and cook until they start to become fragrant, about 2 minutes.

Add the asparagus and continue to cook until the asparagus is crisp tender, about 5-7 minutes. 

Add the artichoke hearts and morels, cooking and stirring for an additional 5 minutes.  Set aside.

In a large fry pan heat remaining 2 tbsp. oil over medium.  Add chicken and cook until the chicken is almost done.  I used chicken pieces that are about a square inch and it take around 12-15 minutes.  

While chicken is cooking, remove tomatoes from wine, reserving wine, and slice thinly.

When the chicken is almost finished, remove to pan with vegetables, and increase the heat to medium high and add the wine.  Reduce by 1/2 and then add the chicken stock, reducing by half again.  Whisk in butter until incorporated.  

Return the vegetables to the pan and cook for an additional 3-5 minutes. 

Salt and Pepper to taste and top with minced chives.

You'll fall in love with this dish.  I promise.  In fact, you may even wish you had bread to soak up any remaining sauce!

Perfectly Simple Salmon

Sometimes salmon just needs to be done simply.  

Easy flavors that enhance the flavor without over powering it.

Lemon and parsley will always make it happen.  Always.

Perfectly Simple Salmon

1/2 salmon, cut lengthwise

1 tbsp. salt

1 tbsp. freshly cracked pepper

1 large lemon, sliced into 1/4" thick rounds, zest removed first!

1/2 c. italian parsley minced

Preheat the oven to 325 degrees.

Place the salmon filet on parchment paper skin side up on a sheet pan.  Salt and pepper with 1/2 tbsp. of each.  Place in oven and cook for 10 minutes.

Remove from oven.  Flip the filet, carefully.   I suggest using two fish spatulas.

Once the salmon is flesh side up, put remainder of salt and pepper evenly on the fish.  Evenly sprinkle the parsley and zest on the fish and then place the lemon slices on.  Bake for an additional 10-15 minutes depending on thickness of filet.  The thickest part should feel slightly firm.  Similar to the skin in between your thumb and first finger.  However, I prefer my salmon medium, so you may want to cook it more if you don't.

Remove from oven and allow to sit about 10 minutes.

Slice and serve, squeezing cooked lemon over the top if you enjoy a little more lemon flavor!

Roasted Broccoli with Dried Fruits

I know it has been a while since my last recipe post, and for that I apologize.  I have been cooking and creating, I just haven't had time to write about it because I have been very busy editing photos for  Ginnie Coleman Photography, which is my other business!

I need to make sure I am at least posting one per week, so I promise I'll make more of an effort.  

Last night I was craving broccoli, but I wanted a bit of sweetness to so this is what I came up with.  The dried fruits I used for this were a perfect match!  This is also my standard roasting recipe.  You really can't beat roasted vegetables.  What makes them extraordinary is finding different combinations to enjoy.  Have fun and try something new today.

Roasted Broccoli with Dried Fruits

2 large heads broccoli

4 tbsp. olive oil

1/2 c. dried fruit mixture (figs, plums, and apricots), sliced into thin strips

1/4 c. sliced almonds

salt and pepper to taste

Preheat an oven to 450 degrees.  

Slice the broccoli stem off so the broccoli head has about 2 inches of stem on each one.  Then slice bigger florets in half or quarters lengthwise so they are all about the same size.  Place on a sheet pan and drizzle the oil with the broccoli, and then mix to make sure the broccoli is evenly coated with the oil.

Cook for 10 minutes.  Turn the broccoli and then put back in the oven.  Cook for an additional 6 minutes.  If the broccoli isn't al dente at this point, cook until it is before you proceed with the next step.  Add the dried fruits and almonds so they are evenly spaced, salt and pepper and return to the oven for another few minutes...just enough to heat the fruits. (They will hard to candy if you let it cook too long!)

Enjoy!

Spicy Garlicky Greens

This side dish is a power meal in itself.  Fresh greens with garlic and a little spice and you can't go wrong.  Plus, you won't feel guilty one little bit when you eat the whole pan.  Really.

Spicy Garlicky Greens

1 tbsp. ghee

1 tbsp. olive oil

24 cloves garlic

2-4 tsp. red pepper flakes depending on desired spice level

2 bunches kale, roughly chopped

2 bunches swiss chard, roughly chopped

In a large saute pan, melt ghee with the oil over medium heat.  Add the garlic and cook until they are soft and golden brown.  Watch, and stir often, closely so they don't burn.  Remove the garlic and set aside to cool.

Add the greens, stirring to coat well with the oil mixture.  Add 1 c. water and cover.  Stir every few minutes and cook until the water is gone and the greens are tender (not mush!)

In a small bowl, press the garlic cloves, add the red pepper flakes, and 1/4 c. water.  Mix well and then add to the greens, stirring well.

Salt and pepper to taste.

Enjoy!

Bacon Butternut Squash Soup

The other night I decided to adapt my regular butternut squash soup a bit.  I made more bacon than I needed (yeah, I am shocked too) so I decided that the smokey bacon would go perfect with the slightly sweet butternut I had sitting on my counter.

There really isn't any that bacon can't make better.

Bacon Butternut Squash Soup

1/4 c. plus 2 tbsp. ghee

1/2 yellow onion, chopped

1 butternut squash, peeled and cut into large cubes

8 ounces bacon, cooked and minced in a food processor.  (Set oil aside for use in this recipe.)

6 c. vegetable stock

1 tbsp. dried thyme

salt and pepper to taste

2 ounces smoked Gouda, shredded

Preheat oven to 400 degrees.  In a large sheet pan, place all of the squash and coat well with the bacon grease.  Cook until the squash is tender, about 20-25 minutes.  Remove and set aside.

In a large dutch oven, heat 1/4 c. of the ghee over medium heat.  Add the onion and cook until the onion starts to golden, about 5-7 minutes.

Add the butternut squash to the onion and stir well.  Add the vegetable stock, bring to a boil and then reduce heat. Simmer 20-30 minutes.  

About 15 minutes into simmering, add the thyme and stir well.

After the soup has simmered, use an immersion blender and blend until the soup is smooth.  You may need to add more stock to desired consistency.

Salt and pepper to taste and add the remaining 2 tbsp. ghee, stirring until melted and incorporated.

To serve, put the soup in a warmed bowl, add 2 tbsp. of cheese in the center, using a torch to melt and soften, and then add crumbled bacon.

Enjoy!

Maple Espresso Sausage

I get why many of my friends enjoy coffee.  I used to like it too.  I haven't drank coffee in about 17 years, but I still use it in certain recipes.

Like chocolate.  Coffee in chocolate, even if it is the smallest amount, makes the flavor of the cocoa bean stand out.

I even have an venison recipe that I will be sharing soon that has coffee.

The other morning on a whim I decided to adapt my breakfast sausage recipe.  Um...delicious!  Just hint of the coffee flavor and the sweetness of the maple was perfection.  Really.

Maple Espresso Sausage

1 tsp. espresso salt

1 tsp. espresso powder

1/2 tsp. freshly ground pepper

1/2 tsp. cardamom

4 tbsp. maple syrup

1 lb. ground pork

Mix all of the ingredients together .  Form into balls.

In a fry pan, preheat over medium.  Add four of the sausage balls and allow to cook for about 30 seconds to release some fat so they don't stick.  Slightly flatten and then cook until deep golden brown, about 5-7 minutes depending on how big you make them. Turn, flatten again slightly, and then cook until done.  

Medium heat works best and this method will yield the perfectly cooked sausage patty!

Pork Chops w/Fig Orange Sauce

I really don't think there is any meat that goes quite as well with fruit as pork does.  I happened to come across dried organic figs (with no added sugar or oil!)  at the grocery store the other day and I knew they'd be perfect with orange over a thick cut juicy pork chop.  I was right...

Pork Chops with Fig/Orange Sauce

3 tbsp. coconut oil

4 thick cut bone-in pork chops (1 inch), room temperature

1/2 c. onion, small dice

7 ounces dried figs

1/2 c. fresh squeezed orange juice

1 c. vegetable stock

2 tbsp. kerrygold butter

Preheat the oven to 350 degrees.

Chop the figs into small pieces and put in a bowl with the orange juice.  Allow the figs to macerate.  Usually about 1 hour depending on how soft the figs are.

In a large saute pan, heat the oil over high medium high heat.  The point of this step is to sear each side of the chop.  You don't want it to burn but you need it hot enough to produces a deep golden sear.  

Generously salt and pepper both sides of the pork and then add to the now almost scorching pan.  Sear for 3 minutes per side and then immediately place each chop onto a rimmed sheet pan.  Place in oven.

Allow to cook for about 20 minutes or until the center is soft firm.  The benefit to having your pork chop at room temperature before cooking will ensure even cooking through out the whole chop.  Plus, if you know where you get your pork from, as you should, you don't need to worry about any bacterial issues.  Promise.

About 10 minutes into the cooking drain all but 1 tbsp. of remaining fat and oil in the sauté pan.  Return pan to medium heat and the add the onions.  Cook until translucent.  Then add the figs, cooking an additional 3-5 minutes.  Add the stock and allow it to reduce by 1/2.  Then add the OJ and again allow it to reduce by 1/2. To finish the sauce, whisk in the kerrygold butter.  When it starts to thicken, remove from heat and salt and pepper to taste. 

Enjoy!

Oh!  I served mine over a cabbage, kale and chive sauté.  Perfection.  

Hearty Beef Vegetable Stew

I am not sure what is better...chicken noodle soup or beef stew.  They both are the quintessential food, at least to me.  

But if we are going to stay paleo, beef stew is going to have to be the winner.  While I really make a killer chicken soup, there is something to be said about chicken noodle soup.  It really doesn't compare.

This beef stew is a perfect combination of flavors.  And I promise the wait is worth it!

Hearty Beef Vegetable Stew

6 tbsp. coconut oil

1 c. onion, small dice

1 c. carrot, small dice

1 c. celery, small dice

1 c. green beans, sliced into 1" pieces

1 c. broccoli, small pieces

8 ounces mushrooms, quartered

2 zucchini, small dice

1 tbsp. dried thyme, rosemary and parsley

5 1/2 c. beef stock

1 lb. flank steak, pounded well and cut into 1 inch cubes

3 tbsp. arrowroot

2 tbsp. ghee

Over medium heat, melt 2 tbsp. of the coconut oil and sauté the onion until dark golden brown, about 10 minutes.  

Add the green bean, carrot and celery.  Cook until all of the vegetables start to soften, about 15 minutes.

Add the broccoli, zucchini, mushroom, dried spices and 5 cups of the beef stock.  Bring to a boil and then reduce heat to low.  Simmer until all of the vegetables are soft.

Allow to cool and then put in the refrigerator for at least 24 hours.  This allows the flavor to develop.

When you are ready to finish the stew, heat the remaining coconut oil over medium high heat in a large sauté pan.  Generously salt and pepper the flank and then sear evenly, about 3-5 minutes.  After all pieces are done add them to the stew.  

Put the stew over medium heat and allow to cook for about 30 minutes.  

In the cooled large sauté pan, add the remaining 1/2 c. stock. Whisk to incorporate beef drippings. Then add the arrowroot and whisk until combined.  Slowly pour into stew and stir, allowing the stew to start to thicken.  

Add the ghee and stir until it is melted and mixed well.  Salt and pepper to taste.

Coconut Lemon Pepper Shrimp

This month my challenge is the Whole 30.  If you aren't familiar with it, it's very similar to paleo but with a little extra push on whole food.  Meaning, no paleoified baked goods, no sweeteners (that are allowed on paleo) and no grassfed dairy.  I started Monday and it will be fun coming up with recipes that are specifically Whole 30 but completely paleo too.

The first night I made an incredible beef stew, but since I just posted a soup I will wait a few days to get that recipe on the blog.  Last night shrimp was on the menu.  But not any shrimp, mind you.  Insanely good coconut lemon pepper shrimp.  So good that I didn't even miss the butter I would have used to finish the sauce for this dish.

Coconut Lemon Pepper Shrimp

1 lb. shrimp

zest of 3 lemons

juice of 1 lemon

1/2 tbsp. freshly ground pepper 

1 tsp. salt

2 tbsp. coconut oil

1 1/2 c. vegetable stock

juice of 1/2 lemon

2 tbsp. coconut butter

Place the shrimp in a bowl with zest, juice of 1 lemon, pepper and salt.  Stir until shrimp are evenly coated.  Do not allow this mixture to sit too long as with traditional marinades or it will start to cook the shrimp. 

In a large saute pan, heat the coconut oil over medium high heat.  Add the shrimp and cook until pink and slightly firm, about 3-5 minutes until they look almost cooked through.

Remove and set aside while you do the sauce.

Add the stock and remaining lemon juice and reduce by half.  Then and the coconut butter and whisk until it blends and sauce starts to thicken, which will be pretty quick.

Salt and pepper to taste.  

Return the shrimp back to the pan and heat for an additional minute, stirring to coat.

Serve over caulirice.

Turkey Vegetable Soup

The holidays have finally passed and it seems like life is slowing down a bit.  We have tried to stay busy over the break, but the cold, and I mean COLD weather outside makes it hard to want to go out and do anything!  

Anything but make soup that is.  Over Thanksgiving I boiled down my turkey carcass for turkey stock and stored it in the freezer.  I love having homemade stock.  Store bought, even the "real" stocks aren't even comparable.

I also had some turkey that I froze just to be used in soup.  But there is a key to using meat already cooked in soups.  It must be added last and not allowed to come to a boil.  That makes meat chewy and tough.  

This soup is perfect for a blistery day and will warm you right up.

Turkey Vegetable Soup

2 tbsp. coconut oil

1 c. onion, chopped small dice

1 c. carrot, chopped small dice

1 c. celery, chopped small dice

1 c. butternut squash, chopped small dice

2 tbsp. dried thyme

2 c. frozen peas (yes, I used sweet peas that I froze from my organic garden...sue me)

6 garlic clove, sliced

8 ounce mushrooms, sliced

8 c. turkey stock

2 c. shredded turkey breast

salt and pepper to taste

In a large dutch oven, heat oil over medium temperature.  Add the onions, carrot and celery and cook until the onion turns translucent, about 5 minutes.

Add the squash, mushrooms and thyme.  Cook so the mushrooms release moisture and then it starts to reabsorb, about 10 minutes.

Add the peas, garlic and stock.  Stir well.  Bring to a boil then reduce heat to medium low and cover almost all the way.  When the vegetables are tender, add the turkey, salt and pepper to taste.  Cook over medium until the turkey is warmed.