A Saucerful of a Cooks Secrets

I normally do not bother much with working in alternatives when creating dishes, so I don’t think in ways to which I can make a cake and eat it too while being “paleo” in my eating style. I don’t bother because it is often too much hassle, and lets face it creating alternatives for cheap gut irritating grain laden products is freaking expensive so I just use that money and keep it on the prize of grass fed/pastured animal proteins and fresh seasonal local vegetables.

With that said, I will go out of my way to create something special in the alternative universe for those that I love for parties and what not. So, here in lies the realm of creating a special grain free and dairy free “paleo” cakes for a beloved friends Pirate themed b-day party. I call them “Treasure Cakes” because there is treasure inside!

Treasure Cakes

• 2 ripe bananas, pureed
• 3/4 cup coconut flour, sifted
• 1 TB cinnamon
• 1 tsp ground ginger
• 1 tsp fresh grated nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 5 pastured organic eggs
• 5 pastured organic eggs, separated
• 10 dates, pitted, or 10 dried figs, soaked and cooked in dark spiced rum
• 1 C coconut oil, melted
• 1 tsp pure vanilla extract
• 1/4 C coconut sugar

Soak dates or figs in dark rum for a couple hours then cook the rum and fruit in a small pot until soft. Puree fruit in the food processor with two bananas, vanilla, coconut oil, coconut sugar, and spices. Remove mixture to a separate bowl or to your stand mixer bowl and mix in 5 whole eggs and 5 egg yolks.

Preheat oven to 325.

In a separate bowl whip 5 egg whites to a medium peak making sure the bowl and the egg whites are free of fats, so no spots of broke yolk or it will not whip.

Slowly fold in half the egg whites until incorporated fully and repeat with the rest of the egg whites being gentle on folding being sure not to deflate the whites.

Grease two 9″ cake pans, one dozen worth large cupcake pans, or one dozen worth mini cheesecake pans. Fill to roughly 3/4 to top of pans.

Bake for 30-35 minutes or until cakes are clean when testing with a toothpick.

Remove from pans and cool on a wire rack.

If filling cupcakes make a small hole in the top of the cake and use your pinkie finger to expand the hole on the interior of the cake by gently compressing the cake center to the sides. Fill a pastry bag fitted with a  pastry tip and gently fill the cakes to the top. Wrap and keep cool.

If filling normal 9″ cakes, spread out cream over bottom layer and cool. Add top layer and pour or spread on ganache.

Pour warm ganache over the cakes covering all the sides, or let ganache cool slightly and spread with a small pastry/cake spatula knife.

Treasure: Dairy Free, Coconut Rum Banana Pastry Cream

• 2 C Coconut milk
• 1/4 tsp sea salt
• 6 large egg yolks from pastured eggs, at room temp
• 1/2 C coconut sugar
• 3-4 TB cornstarch or Arrowroot starch
• 1 ripe banana, mashed
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 2-3 TB dark spiced rum

Combine coconut milk, extracts, rum, and salt in a large sauce pot and bring to a heavy simmer, stirring occasionally.

In a large bowl whisk the egg yolks with the sugar on high speed until the mixture is pale yellow and thickened. Turn the mixer to low and mix in the starch, scraping down the sides of the bowl to make sure it is all incorporated. Keep the mixer on low and slowly add the hot coconut milk a little at a time until it is all incorporated. Return the mix to the sauce pot with the mashed banana and bring to a slow simmering boil, stirring constantly, until the mixture is thick–continue cooking for about two minutes. Transfer to a bowl fitted over another bowl with ice water and gently stir/whisk the mixture to room temp. Cover mixture with plastic wrap directly over the cream and refrigerate until use.

Ganache

• 6 oz Dark semi-sweet baking chocolate, gluten free, soy free, dairy free, bar cut into chunks, or chips
• 1/2 C coconut cream, scrape off separate cream from cold coconut milk
• 1/2 C coconut oil
• 2 TB dark rum

Heat coconut cream, coconut oil and dark rum in a small sauce pot to boil. Add chocolate and reduce heat, whisking chocolate until it has melted completely.

Pour hot ganache over cakes or let cool to spread.

The Annual Davis-Clanin Mudbug Boil

I have had a number of pictures and general recipes to load for sometime now, but I have just felt a bit off lately. Much of my feelings have to do with the anxiety of looking for new work, but not wanting to take on just any other job. I want a new job that I feel like I am back in a good learning environment and not just another body for the business, perhaps I am being too picky? I’ve also been trying to stick it out to get my vacation I have coming up very soon, and I don’t know about you but I sure and hell need one and would rather not lose it from quitting my job too close to my vacation time. It’s been really hard time for me lately and it has left me feeling a little tired and uninterested in making an update.

I have also felt a little uncomfortable about what I am about to do, and those who know me well know that I am very independent and dislike feeling like I need to ask for help especially when it comes to money… money is tight for so many of us that I feel a bit like a cad asking, but please take a look at my IndieGoGo Campaign and consider making a donation. If you like me and what I do.

Some time ago I was asked if I would be interested in doing photography for some local restaurants, and I was really excited but upon learning more about what is needed I just do not have the means to do it professionally without the right equipment. A dear friend of mine would be happy to lend me her camera body, but I would need to rent or buy the lenses, and renting a lens is about $30/day. That is just too much money per day to put out to get started on a good portfolio going and then taking on clients. So, because I want professional photography of the food variety to be part of what I do as a freelance I need help in getting the starter equipment. And as I mention in my campaign this may very well allow me to be all around freelance and I can move between different food service operation in the city to keep learning and taking away what I need for my growth. This can also get me in a position to be able to travel, learn and share what I know just as I desire.

**Kind of annoyed that the text formatting options are not working for me…

Sweet Plantain Sandwiches

The more ripe (blackened skin) a plantain is the sweeter the flavor. Sandwiches are often made when the plantain is still green and will act more like a potato, green plantains also tend to be more on the dry side. I often have this simply as a replacement for bread because of my issues surrounding gluten, and will have it just like a Cubano which is made with slow cooked pork shoulder, ham and swiss cheese and I usually like to add sour dill pickles and mustard. Sweet ripened plantain can be good for savory or sweet dishes, so for sweet you can make a Peanut Butter and Jelly, or do as I did in the photo and have it with grilled chicken, sun-dried tomato and mustard.

• 1 large plantain (green or blackened-sweet) for one sandwich
• Fillings of your choice
• Coconut oil, olive oil, etc.

Split and peel plantain in half, and cut the halves in half and rub with coconut oil or olive oil, and grill on med-low on each side for a few minutes for ripe plantains, for green plantains it may take a bit longer. Remove from grill and flatten each piece of plantain with a plate being careful to gently peel the plantain away from the plate (use the flat part of a chef’s knife to help separate or use parchment paper between the plate and the board to smash the plantain). Return the plantain to the grill. This can also be done in the oven or a fry pan but be sure to use enough fat to keep the sweet plantains from sticking. Returning the plantain to the heat will help draw out more moisture so as it cools enough to make into a sandwich it will hold together as the starches set.

Assemble the sandwiches by slightly staggering two plantain slices on to one another, add the fillings and any desired condiments, and top with the remainder staggered slices followed by wrapping the sandwich in paper or foil for the plantain starches to set. After a few moments the starches will set as the sandwich cools and it can be cut in half and plated.

Almond Butter-Tamarind Sauce with Scallops and Noodles

• ¼ cup roasted almond butter
• ½ cup tamarind pulp
• 4 TB liquid coconut aminos, sub with soy sauce if desired (no MSG)
• 1 Tb Fish sauce (no MSG)
• 1 TB paprika
• chili paste, as desired
• Coconut milk or water for consistency
• Honey or coconut sugar, optional
• Garlic, fresh chopped
• Ginger, fresh chopped
• Green, red or yellow onions
• Bean Sprouts
• Fresh Basil
• Scallops, USA wild caught
• Mung bean, black rice, flat white rice noodles, or veggie “noodles”
• Coconut oil
• Sea salt as needed
• Black pepper, fresh ground

Mix ingredients for Almond Butter-Tamarind Sauce and set aside.

In a wok or sauté pan over med heat add oil, ginger, and onions and stir-fry shortly, add garlic and scallops and season with salt and pepper. Add cooked noodles (or noodle replacement) and stir-fry shortly, add enough sauce to coat. Remove from heat and finish with fresh basil and bean sprouts.

Serve with fresh slices of cucumber and tomato.

Scallops Ceviche with Ripe Tomato and Avocado

• Sea Scallops, USA wild caught
• Lime juice, fresh and a lot of it
• Serrano peppers, thinly slices, as desired
• Sea salt, as desired
• Fresh ground pepper, as desired
• Red onion, minced or julienne sliced
• Garlic, minced
• Fresh cilantro, as desired
• Tomato, sliced or diced
• Avocado, diced
• Extra virgin olive oil, as desired

Add all ingredients except for tomato, avocado and olive oil, and marinate the scallops overnight giving a toss on occasion to redistribute the acid. Toss in diced avocado, tomato and olive oil. Serve with thick corn chips, jicama chips, any other desired substitute, or eat it as is.

Here you can observe the benefits of sourcing and eating Grass/Pasture Fed meats as well as find sources closest to you (in US).

I have, I suppose rightfully so, been called a “food snob”, but let me dissect that for a moment.

Is it really snobbery to have such positive regard for the quality or type of food one puts into their body? In a day an age where brightly colored packages of food items are made from a variety of ingredients from likely unknown destinations and made with unpronounceable ingredients; is it really fair to say that the search for fresh locally produced food is somehow snobbery? I mean, after all, until a short time ago all of our food came mostly from local sources and was not shipped half way across the Earth. Now, I do use plenty of non-local ingredients, as it is coconuts and many spices are just not grown in Texas, but the bulk of my desired food consumption comes directly from Texas and often within 100-150 miles of Austin.

There is a trend for local fresh food sources and that trend is not going to die no matter how much the standard corporate worshiping capitalist-types yell up and down about how going “Local” is a bad idea economically. What they are saying to someone like me is that you should have the mega-conglomerate choice for your shopping needs because it’s “cheaper” (right now I am not going to get into this over-assumption), which means one stop shopping at Wally World, Target, or other gigantor chain stores. If I can help it I try not to step foot in any, and especially not for food items! Call me a “snob” or and “elitist”, or what ever reactionary bullshit term one is inclined to place on an individual who feels they have done their homework and wishes to keep it “local” as much as possible. My interests are in quality. My interests are in freshness. My interests are in supporting small farmers who know the land and therefore know how to work the land without stripping all the top soil. My interests are in buying humanely raised animals that feed on proper diets for their species which translates into a more healthful choice for the human species that eat animal products. My interests are for small and proper harvesting/slaughter procedures that reduce the risk of fecal contamination of the meat supply. My interests are in REAL FOOD! I hope that one day that will be the interest of all because it really is that important.

Just Eat Real Food

Warning Real Food Ahead!

Apple-Fig Stuffed Pork Loin Chops

• ½” Thick cut pork loin chops, boneless or bone-in
• ½ Medium size apple (Pink Lady, Granny Smith, etc), small dice
• 8 Dried Mission Figs, chopped
• 1/3 Medium sized red or yellow onion, minced
• 1/3 Cup almond flour
• Butter
• Thyme
• Sea salt
• Fresh ground pepper
• Dijon Mustard

In a small skillet set over medium low heat melt a couple TB of butter and add the almond flour and toast until golden. Remove the almond flour from the pan into a mixing bowl. With the same pan melt 1 TB butter and add onion, apple, figs, thyme and season lightly cooking until apples and onions are soft. Remove from pan adding to the almond flour and mix together; taste and season more if necessary.

With a well sharpened paring knife stick through one side of the pork chop making sure to stop about 1/4” before breaking through the other side. Use the knife to gently create a pocket around the chop being sure to never break through any of the sides. Make sure the slit opening is large enough to push the stuffing through. Now stuff evenly for all pork chops making sure not to stuff so much that it creates a ball or “hump” which will leave the chops cooking unevenly.

Melt a little more butter and mix with the mustard, thyme, sea salt and pepper and brush on the chops. Chops can marinate for a few hours or can be grilled or pan seared right away on a medium-low heat. If necessary finish cooking chops in the oven at 325 degrees until the thickest part of pork reaches 150 degrees.

Apple-Fig Stuffed Pork Loin Chops

Apple-Fig Stuffed Pork Loin Chop

Indian Spiced Coconut Chicken Stir-fry

• ¼ tsp cumin seed, fresh ground
• ¼ tsp cardamom seed, fresh ground
• 4-6 whole cloves, fresh ground
• ½ tsp coriander seed, fresh ground
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• Black pepper, fresh ground
• Sea salt
• Fresh Ginger, nice size chunk, minced
• 2-4 cloves garlic, minced
• 1 medium size yellow onion, chopped
• coconut milk
• 2 chicken breasts, diced (diced pork loin would also be a good option)
• Purple potato, red, yellow, or sweet potato, diced
• Zucchini, diced
• Broccoli
• Coconut oil, lard, or ghee
• 3-4 Tb Tamarind pulp
• Chili paste, as desired
• Fresh Cilantro

Using a coffee grinder or a mortar and pestle grind all whole fresh spices to a powder, and mix with any remaining spices. Heat a skillet over medium-low with coconut oil or other fat and fry the spices for a minute or two followed by onion, ginger and potato. Continue stirring infrequently until potato starts to soften and add the garlic and chicken breast (or other meat option). Stir until chicken starts to turn opaque and add coconut milk, tamarind pulp, sea salt and chili paste if desired. Continue stirring until potatoes are soft and add any other vegetable choice and simmer until veggies are of desired texture. Serve and finish with fresh cilantro.

Indian Spiced Coconut Chicken Stir-Fry

Sweet Potato Macaroons

• 1-1.5 lb garnet yam or sweet potato, roasted in the skin
• ½ cup coconut butter, substitute almond butter or similar somewhat neutral butter
• 1 heaping TB of coconut oil
• Good dash of cinnamon
• Juice of one lemon
• Good pinch of salt
• Coconut flour, as needed
• Toasted coconut shreds, unsweetened

Roast yam until soft, peel out of jacket and whip with all ingredients except the coconut shreds. Consistency should be somewhat stiff, enough to hold the shape of a small ball. Add coconut flour if mixture looks too “wet”. Using a small ice cream scoop, scoop out small balls of sweet potato mix into the coconut shreds and gently coat the outside. Place balls on a sheet pan and refrigerate until solid. Store in refrigerator. Eat cold or at room temperature.

These delightful little treats have a wonderful silky mouth feel.

Sweet Potato Macaroons

I would like to take a moment and ask my readers to feel free to leave me any questions about food you might have. I try to make myself available to answering the best I can to any inquiries. If you would like a suggestion for how to prepare something, would like to know about possible replacements for ingredients, or whatever I would be more than happy to have an answer, and I try to get an answer out at a decent rate of time. Inquiries can be left here or on my Facebook page.

I am often asked if I still cook when I get home from working in a kitchen all day. My first reaction is to raise my eyebrows a bit and cock my head slightly in a “questioning” manner like a puppy because the question seems so damned odd to me. Of course I still cook. I don’t just work in the industry as a means to make money when it is something that I actually like to do. So, a question like that just reminds me of how the corporate world really has taken hold of Americans and a few other Westerners as a culture, you see, I am not supposed to cook I am suppose to drive somewhere and pick up some junk “food” from a window handed to me by some acne prone teenager, right? Or, I am supposed to grab something in a box with a perfectly disgusting representation of “food” on the box colored with pretty marketing jargon designed to grab you by the lazy part of your brain, and feed the body with a long list of unpronounceable ingredients designed in a laboratory. Now, I do not cook all the time but I DO NOT fall prey to marketing a package. If this means that I am a “snob” or and “elitist” as is dubbed many others like me by the corporate establishment… So be it! Go a head and have your “Krusty partially gelatinated non-dairy gum-based beverage” from Krusty Burger I will eat real food.

The Western background is that of a corporate protected and coddled people purposefully distracted and disassociated with their food source. I may touch on this more later with another post that may include an experience I had while in culinary school, and as hard as part of it was to experience I am glad I kept a curious desire to be more in touch with reality and to not shelter myself in the neat packages of disassociation. I say Funk Dat!

Beef Stuffed Swiss Chard Rolls with a Roasted Red Pepper Sauce

• 2/3lb Grass-fed ground beef
• 1 large egg
• ½ medium yellow onion, minced
• 2 cloves garlic, minced
• Thyme
• Oregano
• Sea salt
• Fresh ground black pepper
• 1/3 cup spaghetti squash*
• Butter or coconut oil
• Swiss Chard, blanched lightly, stems removed 

To blanch the Swiss Chard boil some lightly salted water in a large pot and dip in the leaves for 10-15 seconds and remove to an ice water bath to stop the cooking. Drain leaves and cut out the thick part of the stem, which should be about 2/3-3/4 of the leaf.

Heat butter or coconut oil in a skillet over medium-low and cook onion and garlic with the herbs until onions are soft. Cool off in a mixing bowl. Add remaining ingredients and mix to incorporate.

Take two large leaves and layer slightly on each other to form a “sheet”. Place a few ounces of the meat mixture toward the end of the leaves and roll. See pictures…

Place in a casserole dish with a small amount of water, cover, and bake in oven at 350 for 20-25 minutes or until meat is cooked to desired temperature.

*The spaghetti squash was used as a “filler” similar to how you might use bread crumbs in something like meatballs. Alternatively, finely chopped nuts, bread crumbs, or a variety of different types of cheese such as Ricotta could be used in place. I just so happened to have some cooked spaghetti squash I wanted to use.

Layer leaves slightly on top of each other being sure to not have any gaps. Place meat mixture on the "sheet" of leaves

Take bottom end of the leaves and fold over the meat mixture. Tuck the leaves under a bit by pulling tighter to form a tight consistent shape for the meat.

Roll up slightly then fold in the sides.

Finish rolling and place all rolls "seam" side down in the baking dish.

Add enough water to the bottom of the baking dish to help keep the leaves from drying out, about a 1/4" should do. Cover and bake.

Sauce

• 1 large red bell pepper, roasted, peeled, diced
• ¼ yellow onion, chopped
• 2 large cloves garlic, chopped
• Thyme
• 2-3 oz white wine
• 3-4 oz heavy cream or coconut milk
• Butter or coconut oil
• Sea salt
• Fresh ground black pepper
• Crushed red pepper (optional)
• Liquid smoke (optional)

Roast bell pepper over and open flame until the skin blisters and blackens. Cool, peel, seed and dice.

In a small saute or sauce pot heat the butter or coconut oil over medium-low heat adding the onion, garlic and thyme. Cook until onions are softened and add remaining ingredients. Simmer on low for about 10-15 minutes then puree.

P.S. Any left overs one might have from this make for a yummy cold snack. No need to reheat because it rocks cold too.