What's your show-stopping no-fail slam-dunk leave-'em-wanting-more paleo recipe?

by (12118) Updated May 27, 2011 at 4:48 PM Created May 26, 2011 at 9:14 PM

Do you have a paleo recipe that you use when you need a home run? Say, you're about to have your honey's parents visit for the first time. Or your boss (or your spouse's boss) is coming for dinner. There has to be a recipe in your arsenal that never fails to impress.

What recipe is your no-fail slam-dunk leave-'em-wanting-more? Post your slam-dunk recipe...or meal!

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12 Replies

9796 · May 26, 2011 at 10:05 PM

Cut brussels sprouts in half or quarters, toss with chopped raw bacon & a little olive oil, bake at 425 for about half hour until brown. I HATED sprouts until a few months ago, now I can't get enough of em! I also like to butterfly chicken breasts, stuff them with some sauteed spinach and a little cheese, roll them up, wrap in bacon, and bake at 350 for 25 mins (may need to broil at the end to crisp up the bacon).

7946 · May 27, 2011 at 4:13 PM

My favorite requires dairy, but it's OH so worth it:

Caramelized onions as a base.

Seared tenderloin is my favorite, but substitute your favorite cut, and place on the onions.

For the sauce: Reduce a pint of heavy cream and a 14oz can of beef broth until it's thick and syrupy. Add a tablespoon or so each of butter, dijon mustard, and balsamic vinegar. Add a little salt & pepper.

Pour sauce liberally over all.

OMG Oralgasm.

21258 · May 27, 2011 at 12:34 PM

Mint-curry pesto crusted lamb chops.

Make a pesto with mint, macadamia nuts, and a 50/50 blend of olive and walnut oil. Season the pesto with yellow curry powder, smoked paprika, salt, and pepper (if the mint is a little "grassy" I'll add a tiny bit of honey as well).

Smear it on your lamb chops. Grill or broil them to desired doneness.

Serve with whatever pesto is left over.

77348 · May 27, 2011 at 5:15 AM

Chicken breast a la Moutarde

Cut chicken breasts (can use dark meat too) into good size pieces. Season with salt and pepper. Dredge in Dijon mustard. (this much can be prepared a day in advance) Melt a couple tablespoons of Ghee in a skillet. Sear chicken until browned on both sides. While the chicken is cooking rough chop one onion. When chicken is done pull it out and set aside. Add a bit more ghee and cook onion for a few minutes to soften and sweeten it. Add a couple glugs of white wine (1/2 C) Deglaze the pan scraping up the brown bits. Add chicken back in along with a couple of sprigs of fresh thyme and maybe some fresh sage. Cover and cook until done through and tender. Remove from heat and add 1/3 C of creme fraiche or sour cream. Top with chopped Italian parsley. Serve with buttered spears of asparagus. This recipe is for 4-6 servings but you can adjust by eye for fewer servings. I made this for dinner tonight with just one chicken breast and I didn't measure. I also added some shitake mushrooms that were in the fridge already sauteed.

Starter: Kimchi deviled eggs. Hope the photos work!


4039 · May 27, 2011 at 3:04 AM

Cardiff Crack from Mark Sisson's Primal Blueprint cookbook. Makes people kind of tremble and look at the cook in awe, while licking their fingers and reaching for more. Really, really good and addictive.

Medium avatar
12362 · May 26, 2011 at 10:15 PM

Starter - Bacon wrapped scallops

Main - BBQ lamb chops . Side dishes - roasted head of caulifower, (I used ghee instead of olive oil) pan fried kale (in bacon fat) and a small garnish of fresh local tomatoes sliced and topped with fresh basil, a drizzle of balsamic and some salt and pepper.

Dessert - depends on whos coming - if a chocolate lover then akd's chipotle torte, if a cake lover - then primal palates carrot cake, or if a tropical fan - Jan's banana fritters

Drinks: Start with the Norcal margarita then move to some Red wine

10878 · May 27, 2011 at 4:48 PM

I take a big boneless butterflied lamb and marinate it in lemonjuice, cumin, cardamon, black pepper, olive oil, a bunch of pressed garlic overnight. Then I grill it with some onions and peppers and serve it with a tahini yogurt and cilantro dressing and an Israeli Salad

Tahini Yogurt dressing: http://www.foodandwine.com/recipes/yogurt-tahini-sauce (make sure you use FULL FAT YOGURT!!!) Or regular Tahini dressing for those that keep kosher or are dairy free http://www.epicurious.com/recipes/food/views/Tahini-Dressing-105429

Israeli Salad

  • 1 red or orange bell pepper finely chopped (I think orange makes it pretty
  • 2 medium firm tomatoes, with the seedy jelly shaken out. (aprox 1 1/2 cups chopped)
  • 1/2 a red onion chopped fine
  • 4 small cucumbers or one English cucumber (not the big juicy hothouse kind, you want the firm kind used for pickles) chopped fine and cut out any excess of seeds or mushy center
  • Big handful of cilantro chopped fine
  • Handful of mint leaves chopped fine
  • Juice of 3-5 lemons
  • A generous pour of olive oil. (make sure everything is well coated)
  • Sea Salt to taste

6140 · May 26, 2011 at 9:56 PM

This assumes you do dairy:

Flank steak seared then rolled up with cherve and herbs and chopped olives then sliced on the round. Crown roast of prime rib is also a show stopper, in that case I would do something in the middle- maybe mashed caluiflower...

Seared or steamed asparagus with hollindae sauce

And of course we would do ice cream ideally with liquid nitrogen at the table for the show with dark chocolate ganache on top

Medium avatar
19355 · May 26, 2011 at 9:48 PM

I'll usually soften houseguests up with a nice green smoothie for breakfast, hand them a lettuce wrap for lunch, and for dinner, knock their socks off with a killer salad, some celery root au gratin, and slow-cooker pulled pork. They usually end up going paleo/primal soon after.

943 · May 27, 2011 at 2:36 AM

It depends so much on the guests. I would probably do chili and salad, with a side of beans for those who wanted. Maybe some corn tortillas. Has always gone over well.

2119 · May 27, 2011 at 2:05 AM

smoked rib roast

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