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

by (12174)
Updated September 16, 2014 at 7:23 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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6235 · September 07, 2013 at 1:28 AM

Bacon wrapped scallops for the win!

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9812 · May 27, 2011 at 11:06 PM

Wow, that all sounds great! Love the Mediterranean stuff!

91c2e2a35e578e2e79ce7d631b753879
2081 · May 27, 2011 at 7:06 PM

Thank you, Steph - I'm all blushy over here. :) I frequently rant about the fact that both Tastespotting and Foodgawker seem to favor sugar-laden crap - if it's a cupcake, they'll post it - but there's always Chowstalker. Talk about an absolute goldmine of wonderful paleo recipes (mine included LOL)!

1568416ef28477d1fa29046218d83ddd
6235 · May 27, 2011 at 7:02 PM

*nod* With the new interest in molecular gastronomy you can rent them sometimes at party supply or cooking places, but we were lucky enough to get one cheap. There are advantages to living near a university.

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392 · May 27, 2011 at 4:50 PM

I just visited Tastespotting and Foodgawker, and you're getting shafted. Not only do your recipes sound amazing (I am definitely going to have to make some of them), but they look way more delectable than anything on the front page of both websites. So wrong that your food and photography are so right! I vote for you!

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7970 · May 27, 2011 at 4:15 PM

I was the same way with sprouts, so was my wife. Now we can't eat them often enough.

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7970 · May 27, 2011 at 4:14 PM

I have that book - I don't recall that recipe. I think I'll have to look it up and try it out!

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2977 · May 27, 2011 at 4:10 PM

Great suggestions in the answers! I've up-voted, starred and 'saved' the page to Instapaper. I'll be cooking some of these soon - even the liquid nitrogen ice cream :-)

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2977 · May 27, 2011 at 4:06 PM

I've wanted to do this (for ice cream - *and* the rubber hand trick) for years, and there are several liquid gas 'stations' near me. But I never was able to find a cheap dewer and didn't want to ad lib with a thermos (it's important: if you get something with a too-small neck it could ice up and close off the opening. Pressure explosion ensues)

1568416ef28477d1fa29046218d83ddd
6235 · May 27, 2011 at 3:42 PM

You just go to air gas with a dewar and ask them to fill er up :) It is pretty cheap because it is a byproduct of processing natural gas. The trick is getting a proper container.

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12359 · May 27, 2011 at 3:38 PM

I have made it akd - it is so amazing - totally decadent!

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2682 · May 27, 2011 at 2:40 PM

Wow, those fritters sound great! akd, I have your torte on my dessert list already, I just need an excuse to make it! 8)

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2682 · May 27, 2011 at 2:33 PM

Yum! My favorite way to prepare chicken!

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2081 · May 27, 2011 at 1:14 PM

Thank you, Jules! I have a Nikon D90. I try to take pics in natural light if I can, but have a small "studio-type" light and reflectors for when natural light isn't possible. I also make good use of Photoshop LOL Food photography has become my passion, but I'm still learning and have quite a few "duds" - just ask Tastespotting and Foodgawker. Oi.

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9812 · May 27, 2011 at 12:50 PM

Your photos are so gorgeous! What kind of camera do you use? I have what I thought was a nice olympus, but my food pics come out really poorly unless I have lots of natural light :(

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9812 · May 27, 2011 at 12:47 PM

Very cool! How does one find liquid nitrogen?

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12174 · May 27, 2011 at 12:45 PM

This sounds delicious!!

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2949 · May 27, 2011 at 6:49 AM

that chicken sounds delicious!

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78417 · May 27, 2011 at 5:15 AM

Darn no photos... wonder what I'm doing wrong:(

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508 · May 27, 2011 at 3:42 AM

I live in Cardiff by the Sea and that is a tasty piece of meat, but it isn't grass fed beef, which keeps me from eating it as much as I'd like. I didn't know there was a recipe for it. Now I'll have to try and recreate the magic. It looks like you can get the full recipe just by previewing the book on Amazon. Excellent!

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15229 · May 27, 2011 at 3:36 AM

YEAH! thanks for the chocolate chili shout out! have you tried it yet??

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2977 · May 26, 2011 at 11:47 PM

And while you're at it you can also do the hand trick. You know, the one where you pretend to accidentally dunk your hand into the LN? Then 'notice it' in shock and yell "oh NO!" as you quickly pull it out - and smash it to icy pieces on the table. Of course it was just a rubber hand you had concealed in your sleeve ahead of time... It's a real crowd-pleaser, especially good for impressing a girlfriend's parents at your first dinner together.

Thumbnail avatar
19469 · May 26, 2011 at 10:23 PM

Yeah, you can't say "of course we would do ice cream ideally with liquid nitrogen at the table" without further explanation.

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6235 · May 26, 2011 at 10:22 PM

Easiest way to make ice cream! You just use a metal bowl, wooden spoon and thick glove (ideally water proof). The ice cream base is super simple and you can even use straight cream. I will usually use vanilla bean to flavor with a little something to sweeten and good cream. Put it in to the bowl then slowly pour the LN in while stirring. You can also use a mixer but I prefer this method. Oh and you can also make alcoholic ice cream with beer (IPAs are good) or liquors. The trick is finding a place to rent a proper dewar (with vented top) for the LN.

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2854 · May 26, 2011 at 10:04 PM

Ice-cream w liquid nitrogen? Do explain!

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12 Answers

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9812 · 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).

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7970 · May 27, 2011 at 4:15 PM

I was the same way with sprouts, so was my wife. Now we can't eat them often enough.

61b801de5dc345b557cd4623d4a4f26b
2682 · May 27, 2011 at 2:33 PM

Yum! My favorite way to prepare chicken!

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7970 · 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.

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21400 · 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.

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12174 · May 27, 2011 at 12:45 PM

This sounds delicious!!

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78417 · 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!

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

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2949 · May 27, 2011 at 6:49 AM

that chicken sounds delicious!

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78417 · May 27, 2011 at 5:15 AM

Darn no photos... wonder what I'm doing wrong:(

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4059 · 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.

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7970 · May 27, 2011 at 4:14 PM

I have that book - I don't recall that recipe. I think I'll have to look it up and try it out!

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508 · May 27, 2011 at 3:42 AM

I live in Cardiff by the Sea and that is a tasty piece of meat, but it isn't grass fed beef, which keeps me from eating it as much as I'd like. I didn't know there was a recipe for it. Now I'll have to try and recreate the magic. It looks like you can get the full recipe just by previewing the book on Amazon. Excellent!

Medium avatar
3
12359 · 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

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6235 · September 07, 2013 at 1:28 AM

Bacon wrapped scallops for the win!

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12359 · May 27, 2011 at 3:38 PM

I have made it akd - it is so amazing - totally decadent!

61b801de5dc345b557cd4623d4a4f26b
2682 · May 27, 2011 at 2:40 PM

Wow, those fritters sound great! akd, I have your torte on my dessert list already, I just need an excuse to make it! 8)

Aead76beb5fc7b762a6b4ddc234f6051
15229 · May 27, 2011 at 3:36 AM

YEAH! thanks for the chocolate chili shout out! have you tried it yet??

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10919 · 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

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9812 · May 27, 2011 at 11:06 PM

Wow, that all sounds great! Love the Mediterranean stuff!

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2081 · May 27, 2011 at 12:42 PM
91c2e2a35e578e2e79ce7d631b753879
2081 · May 27, 2011 at 7:06 PM

Thank you, Steph - I'm all blushy over here. :) I frequently rant about the fact that both Tastespotting and Foodgawker seem to favor sugar-laden crap - if it's a cupcake, they'll post it - but there's always Chowstalker. Talk about an absolute goldmine of wonderful paleo recipes (mine included LOL)!

922038b6c0ca6a051cc4858218931456
392 · May 27, 2011 at 4:50 PM

I just visited Tastespotting and Foodgawker, and you're getting shafted. Not only do your recipes sound amazing (I am definitely going to have to make some of them), but they look way more delectable than anything on the front page of both websites. So wrong that your food and photography are so right! I vote for you!

91c2e2a35e578e2e79ce7d631b753879
2081 · May 27, 2011 at 1:14 PM

Thank you, Jules! I have a Nikon D90. I try to take pics in natural light if I can, but have a small "studio-type" light and reflectors for when natural light isn't possible. I also make good use of Photoshop LOL Food photography has become my passion, but I'm still learning and have quite a few "duds" - just ask Tastespotting and Foodgawker. Oi.

24fcc21452ebe39c032be6801d6bbadd
9812 · May 27, 2011 at 12:50 PM

Your photos are so gorgeous! What kind of camera do you use? I have what I thought was a nice olympus, but my food pics come out really poorly unless I have lots of natural light :(

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6235 · 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

1568416ef28477d1fa29046218d83ddd
6235 · May 27, 2011 at 7:02 PM

*nod* With the new interest in molecular gastronomy you can rent them sometimes at party supply or cooking places, but we were lucky enough to get one cheap. There are advantages to living near a university.

Fe29f6658ce67c1ecc4a22e960be7498
2977 · May 27, 2011 at 4:06 PM

I've wanted to do this (for ice cream - *and* the rubber hand trick) for years, and there are several liquid gas 'stations' near me. But I never was able to find a cheap dewer and didn't want to ad lib with a thermos (it's important: if you get something with a too-small neck it could ice up and close off the opening. Pressure explosion ensues)

1568416ef28477d1fa29046218d83ddd
6235 · May 27, 2011 at 3:42 PM

You just go to air gas with a dewar and ask them to fill er up :) It is pretty cheap because it is a byproduct of processing natural gas. The trick is getting a proper container.

24fcc21452ebe39c032be6801d6bbadd
9812 · May 27, 2011 at 12:47 PM

Very cool! How does one find liquid nitrogen?

Fe29f6658ce67c1ecc4a22e960be7498
2977 · May 26, 2011 at 11:47 PM

And while you're at it you can also do the hand trick. You know, the one where you pretend to accidentally dunk your hand into the LN? Then 'notice it' in shock and yell "oh NO!" as you quickly pull it out - and smash it to icy pieces on the table. Of course it was just a rubber hand you had concealed in your sleeve ahead of time... It's a real crowd-pleaser, especially good for impressing a girlfriend's parents at your first dinner together.

Thumbnail avatar
19469 · May 26, 2011 at 10:23 PM

Yeah, you can't say "of course we would do ice cream ideally with liquid nitrogen at the table" without further explanation.

1568416ef28477d1fa29046218d83ddd
6235 · May 26, 2011 at 10:22 PM

Easiest way to make ice cream! You just use a metal bowl, wooden spoon and thick glove (ideally water proof). The ice cream base is super simple and you can even use straight cream. I will usually use vanilla bean to flavor with a little something to sweeten and good cream. Put it in to the bowl then slowly pour the LN in while stirring. You can also use a mixer but I prefer this method. Oh and you can also make alcoholic ice cream with beer (IPAs are good) or liquors. The trick is finding a place to rent a proper dewar (with vented top) for the LN.

Bd271299b2d4d9b2e3da9c252fef058c
2854 · May 26, 2011 at 10:04 PM

Ice-cream w liquid nitrogen? Do explain!

Medium avatar
1
19469 · 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.

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942 · 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.

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2231 · May 27, 2011 at 2:05 AM

smoked rib roast

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