Salmon Bites

The other day I was taking some photos for a local CrossFitter friend who has developed a line of clothing call BroFit Box Apparel.  Even though they decided to target men, which is obvious by the name, they thought they better add a few ladies items as well.  So a couple of ladies from my box came by one afternoon to do a few photos.  

One of them happened to mention that they wouldn't be opposed to taste testing anything I had going on in the kitchen.  Luckily for her I happened to know she loves brie so I whipped these little tasty treats together.  

That morning I had roasted some of my grape tomatoes to have on hand for salads, sauces, eggs, etc. and I knew they would go perfect.

 This is a quick and easy dish and is a perfect afternoon snack!

Salmon Bites

1 can wild caught salmon, drained

1/2 round brie, room temperature

salt and pepper

splash of fresh lemon juice

1 cucumber, peeled and then sliced in rounds about 1/2 " thick

roasted grape tomatoes

Put brie in a medium bowl.  Smash up using a fork and then add in the salmon.  Mix well, continuing to smash the mixture with a fork if necessary.   Generously salt and pepper to taste and then add a splash of lemon.

Place the brie mixture by tablespoon full onto each cucumber round and then top with one roasted grape tomato. Garnish with fresh ground pepper.

Delicious!

And yes, she loved them!

*Why I eat cheese, in moderation*

Cauliflower Hummus

Let's just start this post off by saying there are probably quite a few hummus recipes out there that more than likely mine will mirror one.  But, knowing the basic components of hummus made it easy to just add ingredients and taste until I got it right.  In this case, I substituted cauliflower to make it paleo friendly and it worked like a charm.  It also got even better the next couple of days.  Today is day four and I wanted to lick what was left in the bowl it was so good.  Cauliflower really needs time for the flavors to really develop, so try making this a day or two ahead of time before serving it.  Taste it again just before serving to make any last minute additions.

I promise, you won't even know there aren't chickpeas in there!

Cauliflower Hummus

One small head of cauliflower, core taken out and cut into quarters

2 cloves garlic

3 tbsp. olive oil

1/4 c. plus 2-3 tbsp. tahini

2 tsp. sweet paprika

salt and pepper to taste

In a saute pan with a lid, put in the cauliflower and garlic.  Add enough water to come up 1/2 in. on the side of pan.  I prefer to cook the cauliflower this way because it also helps soften the taste of the garlic.  Cover and cook over medium until the cauliflower is soft.

Drain the cauliflower and garlic and then add it to a food processor.  Pulse to break the cauliflower down so it looks like rice.  Add the tahini (starting with 1/4c. and then adding more to your preferred tastes) and oil, and pulse until the texture is smooth and mixed well.  Add paprika, salt and pepper to taste.

When I am really craving something hot, I add a little Sriracha to it.  Wow!  That's all I am saying.

5 Course Paleo Dinner for Four

One of the many positive aspects of the CrossFit gym I attend, CrossFit Primal, is the charitable functions they have. This past February they held an awards banquet called the "Woddy Awards".  It was a fun night.  Dressing up, dinner and dancing.  They also held a silent auction to benefit a local charity so I decided to donate a 5 course paleo dinner.  The winners and I were finally able to get a date that worked for everyone and this is what I served:

Amuse Bouche

Scallop and Shrimp Tequila Citrus Ceviche

4 sea scallops, rinsed, cleaned and sliced into strips

4 jumbo shrimp, deveined, shelled and sliced in 1/2 inch thin pieces

2 limes, juiced

zest of 1 lime

1/2 orange,  juiced, using half of the juice

zest of 1 orange

2 tbsp. quality tequila 

salt to taste

Mix the citrus juices, zest, and tequila together.  Fold into the scallops and shrimp.  Refrigerate, stirring once in a while, until the scallops turn opaque and the shrimp is pink, at least six hours.  Salt to taste.  Drain most of the liquid and serve with a leaf of cilantro.

 Second Course

Raw Vegetable Salad/Cilantro Dressing

1/2 lb. asparagus,  4 carrots and one jicama, cut into thin strips using a peeler

1/2 c. cilantro, minced

1/2 c. olive oil

3-4 tbsp. apple cider vinegar

2 tsp. Dijon mustard

1 tbsp. honey

salt and pepper to taste

Whisk all the dressing ingredients together and then, using an immersion blender, mix until the dressing is thick.  Fold into vegetables.  Salt and pepper to taste.

Third Course

Gazpacho/Avocado Crema

10-12 Roma tomatoes, seeded

1 red bell pepper, seeded

1 green bell pepper, seeded

1 small cucumber

1/4 red onion

1/2 jalapeño

juice of one lime

1 avocado

1/2 coconut milk, canned

Cut all of the vegetables into similar sizes.  In a vitamix or food processor, place onions, peppers, cucumber and tomatoes.  Use attachment, turn onto low and push down vegetables as they start to blend while gradually increasing speed.  Mix until blended to desired consistency.  Add lime juice and salt and pepper to taste.

For the crema, mix the avocado and coconut milk with an immersion blender until smooth, but not overly thick.  Serve a dollop in the center of the gazpacho.

Fourth Course

Chicken/Chipotle Butter Sauce and Roasted Mixed Peppers

2 tbsp. butter

2 tbsp. olive oil

4 chicken breasts, pounded to same thickness 

1 c. white wine

1 chipotle in adobo, minced

4 tbsp. butter

salt and pepper to taste

1 lb. variety of mixed peppers and tomatillos (cut into fourths), roasted (Coat each pepper and tomatillo in oil and the grill until charred slightly on each side)

Heat large saute pan over medium high heat until butter oil mix starts to brown.  Add chicken, cooking until golden brown, about 5-8 minutes and then turn.  Finish cooking and set in a warm oven while you make the sauce.

Increase the heat in the pan to high and add the wine and allow it to reduce by half.  Add the chipotle and cook for a few minutes, then slowly whisk in the butter so it mixes into the wine and becomes cohesive.  Salt and pepper to taste.  Remove the chicken from oven and return it to the pan, as well as any accumulated juices.  Turn chicken a few times to coat in sauce.  Remove and slice into slices.

While the chicken is cooking, slice the peppers and remove the seeds.  Then return to a small saute pan and cook over medium until they are heated again.

Place pepper mixtures on plate, then add chicken slices, and top with a couple of spoonfuls of the butter sauce.

Dessert

Raspberry Pot de Creme

5 ounces dark chocolate, at least 60%.  

6 tbsp. Chambord

3 egg yolks

1/2 c. raw honey

3/4 c. coconut milk

Melt the chocolate with the Chamord in a bowl over a pan of almost boiling water.  One the chocolate starts to melt, stir consistently until it is all melted and then remove from heat.

Meanwhile, in a food processor add the egg yolks and honey, mixing well.  Scrape down sides and pulse again a time or two.  While the processor is going, slowly add the chocolate, scraping down sides about half way through and finish adding remaining chocolate.  Slowly add coconut milk until the mixture is blended well.

Pour into serving size dishes (or one large dish, right Yoder?) and refrigerate for about 30 minutes, then cover with plastic wrap and continue to refrigerate until they are set, at least four hours.  Remove about 15 minutes prior to serving, taking off plastic.  Serve with a dollop of coconut whip cream.

Sweet Potato Rounds/Truffled Goat Cheese/Caramelized Shallots

I know I recently posted a sweet potato recipe, but here is another one.  The sweet potatoes I happen to have on hand are huge, so I had to split them and create two different recipes.

This recipe came about for a holiday party that was held for our awesome 6 am WOD crew at CrossFit Primal.  And although not strictly paleo (read about my reasons here), seriously, this is legit.  LEGIT.  And if you can happen to find grass fed goat cheese (which I could), lucky you.  If not, the cheat is totally worth this appetizer!  Just ask Lynelle at the gym how good they are!

1 tbsp. olive oil

1 small sweet potato, sliced evenly with a mandolin, about 1/16th of an inch thick

4 ounces goat cheese

3 tbsp. truffle oil

1/2-1 tsp. truffle salt

pepper

3 tbsp. olive oil

4 shallots, thinly sliced

Preheat oven to 425 degrees.  Lightly coat both sides of the sweet potato slice with olive oil.  Lightly pepper and place on a silpat in a sheet pan.

Bake for 10 minutes, then turn slices over and bake another 10 minutes.  Turn over one more time and bake an additional 3-5 minutes until they slices are crispy and brown on the edges.

While the potatoes are baking, heat 3 tbsp. olive oil in a medium saute pan over medium heat.  Add the shallots, cooking and stirring often, for about 15-20 minutes until they are caramelized.

Using a hand mixer, blend goat cheese with truffle oil, adding more if needed, until it is light and creamy.  Add truffle salt to taste.

Dollop goat cheese on each potato round and top with caramelized shallot and a light dusting of freshly ground pepper.

Hummus

Oh hummus how I love thee so, but with chickpeas you are a no.  That is, at least, until now.  I figured that if I am using cauliflower for rice, pizza crust and mashed potatoes, that it might as well be a replacement for chickpeas too.

Here is my adaptation...

1/2 head cauliflower

2 small cloves garlic

1/3 c. + 2 tbsp. tahini

3 tbsp. fresh lemon juice

2 tbsp. olive oil

2 tsp. ground cumin

salt and pepper to taste
pinch of paprika

In a sauce pan, put in the cauliflower and garlic and fill with water so it is half way full.  Heat over medium high until it boils, then reduce heat slightly and cook until the cauliflower is tender, about 10-15 minutes.  Remove cauliflower and garlic and place in food processor.  Save liquid for later in the recipe.  Pulse to break down the cauliflower and garlic.  Add the tahini, lemon juice, olive oil and cumin.  Pulse again, stopping every few times to push down sides.  Add 2 tbsp. of the cooking liquid, and process until the mixture is smooth.  Add more of the cooking liquid if needed.  Salt and pepper to taste.  Drizzle with a touch of olive oil and sprinkle with paprika to serve.