March 15, 2012
I can’t believe it has taken me over a month to get back to blogging! I have some new delicious paleo recipes to share. I’ll start with these coconut encrusted shrimp and crab cakes, i.e. possibly the best thing I’ve ever made! I decided to add a couple ingredients to my original paleo crab cakes. The shrimp really adds a meatier texture while the coconut gives it this delicious crispy crust. It’s like crab cake and coconut shrimp’s love child!
I didn’t measure out anything, but I’ll try to write down the recipe as closely as possible. The ingredient amounts are approximate, adjust them according to your taste. I was out of celery, but it would have been a nice addition.
- 1 Tbsp olive oil
- 1 medium carrot, peeled and chopped
- 1/4 onion, chopped
- 1/2 red bell pepper, chopped
- 1/4 cup chopped green onion
- 1 heaping tsp minced garlic
- 1/2+ cup shrimp, chopped
- 1 cup lump dungeness crab meat (precooked)
- cayenne pepper to taste
- black pepper to taste
- 1 egg
- 1 Tbsp dijon mustard (check ingredients, I use Annie’s)
- 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1 Tbsp coconut oil
1. Sauté the first three ingredients in olive oil until the onions are transparent. Add the garlic, green onion, and shrimp. Continue to cook until the shrimp starts to turn pink/orange. Remove from heat and transfer to a large bowl.
2. Mix in the crab meat, cayenne and black peppers, egg, dijon mustard, and 1/4 cup of the almond flour.
3. In a shallow bowl or a plate, mix together the rest of the almond flour with the shredded coconut. (I first ground the shredded coconut in a food processor for a finer texture.)
4. Form the crab cake mixture into patties and coat in the coconut-almond flour.
5. Cook the shrimp and crab cakes in coconut oil (extra virgin for more coconut flavor) until golden brown on both sides.
I have a lot of catching up to do on my blog. Hopefully I can complete at least one more post before my weekend skydiving trip to SoCal!
January 12, 2012
I’m out of food again, which means I rely on the massive stockpile of seafood in the three freezers at my house. I did a quick ingredients search on allrecipes.com and decided to make cioppino!
Cioppino is one of those classic seafood dishes that I never wanted to try because of all the clams and mussels. Even just the smell of classic cioppino is nauseating to me. I pretty much hate all bivalve mollusks! Clams, mussels, oysters… I’ll eat them, but I’ve never like them. The smell, taste, texture, look, and everything about them isn’t appetizing to me. Except I do love scallops, especially big diver’s scallops.
So my cioppino doesn’t really look like cioppino without all the clam and mussel shells sticking out. I personally think it looks, smells, and tastes a hundred times better without them. I used cod, shrimp, squid, and crabmeat. I would have loved to add scallops, but didn’t have any on hand. Super good! I loved it and had two bowls. I usually don’t like seafood stews!
I used this recipe, reducing the amount and using a few different ingredients. It was otherwise the same so I’ll just list the ingredients I used instead of the whole recipe. I don’t think the water was necessary.
- 1/4 cup clarified butter
- 1/2 onion, chopped
- 1 heaping tsp minced garlic
- 1/2 cup fresh parsley, chopped
- 1 14.5oz can stewed tomatoes (don’t forget to check ingredients)
- 1 cup chicken broth
- 1 bay leaf
- 1 tsp dried basil
- 1/4 tsp dried thyme
- 1/4 tsp oregano
- 1/4 cup water
- 1/3 cup white wine (dry, not sweet)
- 1 cod fillet (I think mine was like 8oz?)
- 12oz large shrimp, peeled and deveined
- 1/3 cup chopped squid/calamari
- 1/2 cup crabmeat (might have been more)
January 11, 2012
One of my favorite places to go for breakfast in Seattle makes a Dungeness crab and Asparagus scramble with gruyere, chervil, chives, and mornay sauce. I’ve wanted to recreate it for a while, but I never seem to have asparagus and crab at the same time! I didn’t have asparagus, chervil, or chives, so I used other green stuff that I thought would go well with the crab. I’m happy to report that my crab scramble was delicious! Maybe even better than the original source of my inspiration! I especially enjoyed the crunch of the lightly cooked broccoli and the softness of everything else. It has a mild flavor that doesn’t overpower the crab and manages to taste light/fluffy and rich/filling at the same time. I think breakfast is the most boring meal of the day, but that means it has the most room for creativity!
Dungeness Crab, Broccoli, and Spinach Scramble
- 1 Tbsp olive oil
- 1/4 cup broccoli, chopped
- 1 Tbsp (1 sprig?) green onion, chopped
- 1 tsp minced garlic
- 1/2 cup Dungeness crabmeat (I found a great 16oz container of it at Costco)
- 2 eggs, beaten
- 1/2 cup spinach, chopped
- 1/4 cup fresh parsley, chopped
- sea salt and fresh ground black pepper to taste
1. In a medium pan over medium high heat, lightly sauté broccoli, green onion, and garlic until the broccoli is slightly tender as if it was flash steamed. Then add the crab and briefly sauté until heated through (crabmeat is already cooked).
2. Stir in the eggs and continue to stir until fluffy and cooked.
3. Stir in the spinach and parsley until just wilted. Serve with salt and pepper to taste. (I didn’t add extra salt since the crabmeat was already salty.)
Yum. Hope this recipe is helpful, I have no idea what I’m doing when it comes to writing recipes from scratch! The ingredient amounts are approximate since I didn’t actually measure out everything.
Improvements to my blog are underway! I have to admit, my food undeniably looks 1000x better photographed with a DSLR than an iPhone 4. It takes a little longer to blog now, but the prettier pictures are worth it! I’m excited to study up on food photography so I can fill my blog with beautiful pictures! What’s the best lens for food? What about for companion parrot portraits? Why do lenses cost so much?!?? Looks like I just found yet another expensive new hobby…oops.
December 5, 2011
Guess who has time to cook and blog again! I just have a presentation and take home final left!
You may be familiar with my love for eggs benedicts and all my experiments. This one was ridiculously tasty! It’s definitely not a breakfast you can eat regularly because it’s so rich, so save it for a day where you feel particularly
gluttonous special. It’s paleo except for the tablespoon of pasture butter in the sauce.
Links to “recipes” (more like general instructions):
Poached eggs and hollandaise sauce
My other eggs benedict experiments can be found here.
I slightly overcooked my eggs this time, but that’s ok!