10.6.12
by Bennett
INGREDIENTS
4 – Eggs
3 – Duck Leg Confit (Purchased at FreshDirect)
2 – Sweet Potatoes (Yes, they are Paleo!)
1 – Red Onion
1 – Red Pepper
1 – Jalapeno
Salt and Pepper
DIRECTIONS
- Heat Cast Iron Skillet on Medium-High Heat
- Place Duck skin side down and brown on each side for about 5 minutes
- While the duck cooks, dice up sweet potatoes, red onions, red pepper, and jalapeno
- Cover and let fat render out into skillet
- Remove Duck and set aside
- Place Red Onion, Sweet Potatoes, Red Pepper and Jalapeno into the duck fat. Lower heat to Medium and cook for 10-15 minutes
- While that cooks, remove the meat off the duck and chop up
- Place duck back in with sweet potatoes and mix up
- Turn on broiler, and crack 4 eggs on top of the mixture
- Broil for 3-5 minutes or until the egg is cooked and yolk is still soft
Thanks so much, Bennett, for this recipe. I replaced the duck w/ left over homemade ground beef I’ll try the duck next weekend.
To all Pancake lovers:
So, my version of this Paleo pancake recipe turned out delicious and my whole family really enjoyed them this morning. Here is the recipe you can double or triple as needed.
Paleo Pancakes
(Makes 4 medium pancakes)
1cup almond meal
2 eggs
1/4 cup unsweetened coconut milk
1tsp vanilla extract
1 super ripe banana (I mashed w/ a fork)
A few raisins
A pinch of cinnamon, nutmeg, and allspice
Ghee butter or coconut oil for cooking.
I combined all ingredients in a mixing bowl and mixed until smooth,
Next weekend I will try a variation of 1/4 cup fresh orange juice and mashed blackberries/ raspberries or blueberries and banana.
Enjoy!
Sounds good, we use the same confit dug legs to make a confit dish with cherries, a sweet potato and broccolini.
Shrimp and Salmon Chowder
(Original Recipe: from The Paleo Recipe Book by Melissa and Dallas Hartwig )
Makes 4 servings
Following is the version my family likes better:
15 raw shrimp
1 LB Salmon (cut into bit sized pieces)
3 slices of bacon
1 onion finely chopped
1 tbsp dill
1 bay leaf
4 celery stalks finely chopped
1 semi-ripe plantain cut in ¼” rounds.
1 cup Yuca/Cassava Root (from the frozen food section Goya or La Fe)
(You can eat starchy vegetables such as yucca, as long as you avoid eating them in excess.) I replaced cauliflower and turnips with 1 semi-ripe plantain and frozen Yuca. You can use any other starchy vegetable you like to thicken the chowder. I like plantain because it adds sweetness.
32oz organic chicken stock
2 cans coconut milk
¼ teaspoon Allspice
¼ teaspoon Nutmeg
Salt and pepper to taste
Cook bacon until it releases fat then add onions and all spices. Cook until bacon is crispy.
Add Chicken stock and vegetables. Let simmer until vegetables are soft.
Add coconut milk, raw shrimp and salmon. Let simmer 7 min.
Sweet Potato and Ground Beef Tamale
(The Paleo Diet Cookbook by Loren Cordain – Page 101)
We liked the following ingredients better. But, you can use any ingredients you like:
You will need:
Mashed sweet potato (I used 3 medium size to make 21 tamales.
Picadillo (is Cuban-style hash) I cook Picadillo as a main dish and use leftover for tamales. You can download recipe for from http://www.icuban.com – Recipe follows. Or, you can buy a portion of Picadillo at your local Cuban Restaurant, chances are they haven’t used olive oil for cooking. But, you can ask.
Hardboiled eggs
Plantain Leaves – you can by at any Latino Grocery store like KiKos in the frozen foods section ($1.50 for a huge bag) It does add flavor and looks nice.
Aluminum foil
Wrapping tamales in aluminum foil is easy, quick, and keep better in the freezer. The when ready to heat, unwrap from foil and put banana leaf tamale in microwave (banana leaf keeps tamale firm while reheating.
Cut leaves into 5″ strips (the width of the leaf is about 8″
Cut foil in 10″ pcs
Recipe for Picadillo:
Picadillo
2 cups onion, diced
2 cups green pepper, seeded and finely chopped
2 tablespoons olive oil for sautéing
4 cloves garlic, minced
2 pounds organic grass fed ground beef (I bought mine at Costco)
3 large roma tomatoes, peeled, seeded, and chopped Or, Cento Tomato can (no sugar)
1 teaspoon cumin, ground
1/4 teaspoon cinnamon
1 teaspoon oregano
1/2 cup green olives, chopped or Alcaparrado (GOYA) – its a mix of mazanilla olives, pimientos and capers. Whatever you have on hand is fine.
1/2 cup raisins
1/2 teaspoon salt and black pepper (to taste)
1 cup red wine
Place the banana leaf on the center of aluminum foil
Use 1/4″ measuring cup to scoop mash sweet potato and place in middle of the banana leaf.
Spoon 2 Tablespoons of Picadillo in the center is sweet potato
Place in center of mixture 1/4 of a hardboiled egg.
Fold banana leaf and place upside down on the foil paper.
Fold 2 ends of foil until tamale is tightly wrapped. Now fold each end of the foil in ½” folds inwards until you have a nice rectangular tight shape.
Place tamales in steamer basket for about 30min and let cool for a bout 15 min before unwrapping.
Ropa Vieja for Clara!
This is my version of this great recipe, you can see download original at http://www.icuban.com. I avoid one step that I don’t think its necessary. I also like more tomato sauce and wine in mine. You can use what you like and make it your own.
4 pounds skirt stake
2 tablespoons olive oil
1 green pepper, chunked
1 onion chopped
5 cloves garlic chopped
Sauce:
2 yellow onions, chopped
4 cloves garlic, mashed with1teaspoon salt
2 green peppers, chopped
2 red peppers,chopped
2 tablespoons olive oil (for sautéing)
4 ounces tomato paste – Use Cento
1 (32-ounce) can crushed tomatoes – Use Cento Brand
2 tablespoons ground cumin
2 cups red wine
1 bay leaf
salt and black pepper to taste
In a large pot add enough water to cook meat with chopped green pepper, sliced onion, and garlic. Simmer, covered, until meat is fork tender, for about two hours. But, it could be up to 2 ½ hours.
Remove from heat and cool. Discard vegetables. Shred the meat by hand.
Sauté onions, garlic and green pepper in oil in the same pan you cooked the meat. Add tomato paste, crushed tomatoes, cumin, red wine and bay leaf. Salt and pepper to taste. Add shredded meat and cover and cook on low for about 30 to 45 minutes.
I love having this dish with tostones which I sprinkle with garlic and sea salt before frying. Really delicious to cook and enjoy during the weekend.
Happy cooking !!!!