Coquille Saint Jacques
INGREDIENTS
6 large sea scallops, in shell
2 cups mona lisa potatoes, peeled and diced
1 cup grated Gruyère
1 cup coconut or creme fraiche
2 tablespoons fresh lemon juice
6 tablespoons butter or ghee
2 tablespoons almond flour
2 tablespoons parsley, diced
3 shallots, finely chopped
Fresh ground black pepper
Sea salt
Steps
Boil potatoes in pot of salted water until soft, drain and mash.
Add ½ cup cream, 3 tablespoons of butter, salt and pepper, purée until smooth (if needed add more cream).
Transfer to pastry or ziploc bag, set aside.
Heat shallots, 3 tablespoons of butter in saucepan over medium heat until translucent.
Add in flour and cook for 1 minute, stirring constantly.
Add in cream, lemon juice, salt and pepper and cook on medium for 1 minute, stirring until sauce thickens.
Add scallops and ½ cup of cheese to mixture and cook until barely tender, about 2 minutes.
Divide mixture among 6 cleaned scallop shells or shallow gratin dishes.
Fill rims of shells with potato mixture in rosettes and sprinkle with the remaining cheese.
Finish under the broiler until the cheese and potatoes are golden brown, about 3-4 minutes.
Garnish each with parsley.
Grilled Duck Breast and Seared Pears
Ingredients
2 5oz boneless duck breast
2 firm Bosc pears, unpeeled
½ cup worcestershire sauce
2 cloves garlic (minced)
1 teaspoon olive oil
freshly ground pepper
sea salt
Steps
Using a sharp knife, score the duck skin in a crosshatch pattern.
Season the duck breasts with garlic, worcestershire, salt and pepper and rub the mixture into the skin.
Let sit for 10- 15 minutes to dry.
Light a grill or heat a grill pan to medium.
Grill the duck breasts skin side down until lightly charred and crisp, about 3 minutes.
Turn the breasts and cook for about 4 minutes for medium-rare meat.
Transfer the duck to a carving board and rest.
Cut the pears in half, scoop out the seeds with spoon.
Brush the cut side of the pears with olive oil and season with salt and pepper.
Grill pears, cut side down until slightly charred about 2 minutes.
Turnover and grill for another minute.
Slice the duck breasts on the diagonal and plate.
Serve with grilled pears.
Roast Provençal Chicken
Ingredients:
One 4 Lb. Chicken
1/4 Cup Herbs De Provence Seasoning
1 Bouquet Garni (Thyme, Bay Leaf and Parsley)
Pot Au Feu Vegetables ( 4 Carrots, 2 Turnip,1 Leek, 1 Onions, Mushrooms)
6-8 Small Monalisa Potatoes
1/4 Cup Olive Oil or Ghee
Fresh Ground Black Pepper
1 Lemon, halved
1 Garlic Bulb, peeled
Sea Salt
Steps:
Preheat oven to 475°.
Remove the giblets then rinse and pat dry chicken.
Coat the skin in ghee or oil.
Mix together herbs de provence seasoning with salt and pepper and rub seasonings over the skin of chicken ( save some for the veggies)
Inside of the chicken, place the Bouquet Garni, ½ lemon and ½ garlic with 1 tablespoon ghee or oil.
In roasting pan, place vegetables and potatoes, sprinkle with seasoning and add chicken and squeeze the juice of remaining lemon over the everything.
Roast until chicken is golden brown. Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and add water to the pan if needed. Roast another 25-30 minutes longer ( or until thigh temp reads 165°). Let rest 10 minutes, drizzle pan juices over the chicken and vegetables, then serve.
sweet pepper chorizo meatballs + garlic aioli slaw
el·e·ments
1 pound whole30 compliant chorizo [Pederson”s Farm]
2 tablespoons Primal Kitchen Garlic Aioli [ or homemade]
4- 6 sweet mini bell pepper, finely diced
1 small red onion, finely diced
¼ cup red wine vinegar
1 bunch fresh kale [ any leafy green]
¼ cup dried spanish oregano
3 cups chopped red cabbage
sea salt + pepper
in·can·ta·tion
heat the oven to 350°.
In a large bowl, mix cabbage + garlic aioli + red wine vinegar till coated.
Season slaw with salt, pepper + oregano, refrigerate.
Combine chorizo + peppers + onion + seasoning then roll mixture into small balls.
Arrange meatballs on sheet pan + bake, 20 minutes.
Turn meatballs + bake, 10 minutes.
Once cool, plate chorizo meatballs + leafy green, top with garlic aioli slaw.
citrus brown butter roasted chicken + vegetables
el·e·ments
2 cornish hens or 1 (4-pound) chicken or chicken thighs
4- 6 Tablespoons Tinstar Foods Brown Butter Ghee
2 small oranges, juiced
1/4 cup olive oil
Whole30 compliant poultry seasoning ( like Spice Cave)
Sea salt + pepper
½ pound carrots
½ brussel sprouts
1 bunch of fresh thyme
[ can sub any root vegetable]
in·can·ta·tion
heat the oven to 350°.
if using a whole chicken or hen, remove the giblets- then rinse and dry chicken, place in baking dish.
Using 2 tablespoons brown butter ghee, apply an even coat to the chicken skin.
pour the juice of 2 oranges over the chicken, reserving one orange half.
season chicken well with salt + pepper + spices.
inside of the chicken, place ½ organic, fresh thyme and 1 tablespoon brown butter ghee.
drizzle chicken with olive oil and bake for 1 hour or until internal temperature is 165°.
on a sheet pan, line carrots + brussel sprouts.
sprinkle with salt + pepper + cover in 1 tablespoon melted brown butter ghee.
place in oven with chicken
roast, 30 minutes.
drizzle pan juices over the chicken and vegetables, then serve.
Bulletproof Coffee
in·can·ta·tion
In a blender combine 1 cup of coffee (fresh or pre-made) + 2 tsp of Matcha Macha powder + 1 tbsp of Brain Octane Oil by Bulletproof + 1 scoop of grass fed collagen peptides + 1-2 tbsp of ghee.
Blend for approximately 10-15 seconds or until creamy and frothy.
aji verde sauce
el·e·ments
1-4 medium fresh jalapeños, chopped
1 avocado
1 cup fresh cilantro
4 garlic cloves
1 tablespoon Primal Kitchen Avocado Oil
2 tablespoons fresh lime juice
1/2 cup Primal Kitchen Mayonnaise
1/3 cup of water
sea salt to taste
in·can·ta·tion
Combine all ingredients in blender.
Blend on high speed until smooth sauce forms
Add more water if necessary
season to taste with salt
Transfer to a jar with a tight fitting lid
refrigerate for up to 1 week
chorizo jalapeños roasted potatoes
el·e·ments
1 pound fingerling potatoes, cubed
½ pound chorizo, uncased + crumbled
1 small white onion, diced
1/4 cup avocado olive oil
2 jalapeños, diced
1 tsp garlic salt
2 tbsp oregano
sea salt
black pepper
in·can·ta·tion
heat the oven to 450°.
toss the potatoes with oil + jalapeños + onions + chorizo.
season well with oregano, garlic, salt + pepper.
transfer potato mixture to cast iron pan or baking sheet.
roast, 30 minutes then stir.
roast, 10 minutes or until crispy.
top with scallions or cilantro.
serve with fried eggs + mexican hot sauce.
chicken ZÜPA-ladas | avocado cucumber crema
INGREDIENTS
1 bottle zupa noma tomatillo kale jalapeno soup
8 siete foods grain free tortillas
1 lbs boneless, skinless chicken breasts
3 cups salsa verde, jarred or homemade
1 onion, halved + divided
½ cup chile habanero sauce
1 bunch fresh cilantro
½ cup fresh lime juice
1 teaspoon cumin
2 cloves fresh garlic
avocado oil
sea salt + pepper
avocado cucumber crema, recipe below
STEPS
preheat oven to 350.
place the chicken + onions + garlic + cilantro foil lined baking pan, season with salt + cumin +pepper.
coat with lime juice + chile habanero sauce.
cover with foil + bake, 1 hour.
once cool, shred chicken in the pan juices + set aside.
in a large saucepan, combine zupa noma tomatillo kale jalapeno soup + salsa verde.
bring to boil + simmer on low, 10 minutes.
transfer to a bowl + let cool.
toss together chicken + ½ cup of the zupa verde sauce.
lay tortillas in oiled dish.
place about 1/3 cup of chicken down the middle of each tortilla + roll into a cylinder + lay seam side down tightly in the dish.
spread a layer of zupa verde sauce over the tortillas + bake, about 25 minutes.
sprinkle with cilantro + diced onions + top with avocado cucumber crema.
avocado cucumber crema
2 medium avocados
1/2 cup zupa noma avocado cucumber superfood soup
2 tablespoons freshly squeezed lime juice
1/2 cup fresh cilantro
1 small jalapeno
4 cloves of garlic
salt +pepper
blend together all ingredients in food processor until smooth.
transfer small bowl, season with salt + pepper.
chill in fridge.
.
watermelon | cucumber | jalapeno salad
el·e·ments
2 cups fresh watermelon, cubed
1 english cucumber, cubed
1 small jalapeno, chopped
¼ tablespoon avocado oil
1 handful fresh cilantro
1 lime, juiced + zested
sea salt
in·can·ta·tion
in a large bowl, combine all elements + gently toss.
sprinkle with sea salt.
sunflower butter | sea salt cookies
el·e·ments
1 cup sugar free sunflower seed butter
1 cup coconut sugar
1 egg (optional)
sea salt
in·can·ta·tion
line a baking pan with parchment paper
lightly dust with sea salt + sugar
mix sunflower seed butter + sugar + egg together in bowl.
roll a spoonful sized scoop of batter into balls.
align on pan + bake 8-10 minutes, 350.
remove from oven + transfer immediately to freezer for 5 minutes.
sprinkle with sea salt + golden flax seeds
mustard barbecue baked cod
el·e·ments
2 cod loins, thawed
½ cup The New Primal Mustard Barbecue
1 lemon, juiced
sea salt + pepper
in·can·ta·tion
preheat oven, 350.
season cod with salt + pepper.
mix lemon juice + mustard bbq sauce together.
apply heavy coat of mixture to cod loins.
marinate 1-2 hours, in fridge.
transfer cod to sheet pan.
bake, 10-20 mins.
plate crusted cod + drizzle with remaining mustard bbq sauce.
optional pairing:
zucchini noodles
arugula tomato salad
Heirloom Tomato Salad
el·e·ments
2 lbs mixed cherry heirloom tomatoes
2 tablespoons red wine vinegar
1/2 cup avocado oil or olive oil
2 teaspoons lemon juice
1 1/2 cup basil leaves
salt + pepper
