Bay Scallops with Squash Linguini

Making linguini out of butternut squash is freakin awesome. I like it better than spaghetti squash. Nikos thought this was one of the best meals I ever made for him. He likes everything I cook for him, or at least he tells me so. 

1 Tbsp ghee or clarified butter (or more if you really like ghee)
1/2 cup chopped fennel bulb
3 cups butternut squash, spiral sliced or julienned
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/4 tsp anise seeds

1 Tbsp ghee or clarified butter
1 lb Bay Scallops
1 Tbsp garlic, minced
1/2 lemon juice

Cut butternut squash into quarters. then cut into chucks that will fit into your spiral slicer.

Heat 1 Tbsp of ghee in a pan. Add fennel and cook for about a minute, then add squash and spices and toss. Saute for about 10 minutes. While that's going on, heat the other Tbsp of ghee and add garlic. after about 30 seconds, add scallops. those will cook fast, so when they're done, take a slotted spoon and remove the scallops. If the squash is cooked, put that on low and throw the scallops in. Squeeze the 1/2 lemon into the empty pan with the scallop liquid. Reduce liquid until it thickens, then add it to the pan with scallops and squash, toss and serve.

Sweet Bacon Crusted Pumpkin Pie

Last year I made a savory bacon crusted pumpkin pie to have as a side dish. This year, thought it would try a dessert. I'm not a big dessert eater and I think paleo dessert is an oxymoron, unless you're eating berries. This is a nice treat for the paleo eater who has been good all year and wants a clean dessert.




Ingredients
1 12 oz pack of bacon
1 1/2 cups fresh pumpkin puree
2 eggs
1/8 cup maple syrup (or more if you like it sweeter)
1/2 Tbsp coconut butter
1 Tbsp pumpkin pie spice
1/2 tsp vanilla extract

I did something a little different this time, I poked holes in an aluminum pie plate and placed it on top of a stoneware pie plate to let the bacon grease drip off. I lined the pie plate with half the bacon and set it under the broiler for about 10-15 minutes. I drained off the excess grease and lined the same plate with the other half of the bacon. When that was done, I let the bacon cool so I could line the whole plate with all the bacon since the bacon shrinks. In a mixing bowl, combine all the other ingredients and fill bacon crust. Bake at 350 for about an hour let cool and serve.

Salmon Bacon Awesome

This was a quick dinner that turned out awesome. Everything is better with bacon.

1 lb Salmon
4 oz bacon
Dill Aioli
1 Avocado
Sundried tomatoes chopped into bits
Juice from 1 lemon
Salt, pepper, dill, oregano, garlic powder


Marinate salmon in lemon juice and sprinkle with salt, pepper dill, garlic powder and oregano. let stand for about 30 minutes. Cook bacon until it crisps slightly. liberally spread bacon and sundried tomatoes on top of salmon and grill until salmon starts to flake. (approx 10 minutes). Serve with Dill Aioli and avocado.

Dill Aioli

This is awesome with bacon wrapped scallops Works well with salmon too.

1 egg
Juice from 1 lemon
3 cloves garlic
1/2 tsp salt
1/2 tsp dry mustard
1 tbsp fresh dill, finely chopped
3/4 cup olive oil

Leave all ingredients out so they're at room temperature. Combine first 6 ingredients in a food processor. Blend thoroughly. Slowly drizzle in the olive oil. You don't want to do this all at once. Take your time; it should be a thin drizzle. once thoroughly combined, put into a container and refrigerate.

Cocoa Nib Crusted Rack of Lamb

Christmas dinner. I was originally going to use walnuts for this, but my walnuts were rancid. I eat nuts so infrequently that most of my nuts were rancid. I did have hazelnuts that were still in the shell, so I used those. From now on, I will only buy nuts in a shell!

1 1/2 lbs rack of lamb

Marinade:
1/2 Tbsp olive oil
1 1/2 Tbsp Chocolate Balsamic vinegar
1 Tbsp red wine
1 tsp minced garlic
1/2 tsp cinn
1/2 tsppaprika
1/2 tsp anise seeds
1/4 tsp nutmeg
1/8 tsp ginger
1/8 tsp cumin

Marinate over night.

Crust
3 Tbsp Cocoa Nibs
1 1/2 oz nuts
1 Tbsp coffee grounds
2 tsp cinn
1 tsp minced garlic
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp anise seeds
1 tsp nutmeg
1/2 Tbsp coconut oil

Combine all of the crust ingredients in a mini food processor. 

Sear marinated lamb on a grill using direct heat or in a cast iron pan. After the lamb is seared (about 5 mins on each side) then add the crust. Heat oven or grill to 400 degrees. If you're grilling, line an aluminum pan with aluminum foil and use indirect heat to roast lamb until desired temperature is reached. If using an oven put lamb in cast iron or roasting pan and roast until desired temperature is reached. If you like it rare, it's not going to take long at all. I wanted the crust to cook, so I let mine get to medium. I prefer my red meat rare, though.

Pumpkin-Banana Pancakes

I don't like adding honey or maple syrup to foods if I can avoid it. These have no sugar added and only get the sweetness from the banana. I used a banana that was just becoming ripe, pale yellow with green tips. If you prefer them sweeter, use a riper banana. I rarely make pancakes or any other type of substitute for gluten laden foods. Mostly because the texture is never right and they just leave me wishing for the real thing. This was a good alternative. Theses are thinner and denser than traditional pancakes, but very flavorful and have a good texture. Next time I'm going to leave out the coconut oil to see if they turn out fluffier because the egg and fruit mixture was pretty frothy until I added the oil.

Ingredients:
4 eggs
1 banana
1/2 cup pumpkin puree
2 tsp pumpkin pie spice.
1 Tbsp melted coconut oil (optional) and coconut oil for the pan.

Beat the eggs. Cut the banana into chunks then beat with the eggs. Add pumpkin and pumpkin spice beat it all together and then add the coconut oil.

Spoon the batter into a well oiled pan and cook until the pancake starts to stiffen and is flippable (about 3-5 mins) then flip, and cook for about another minute. This recipe makes about 8 small pancakes. You could also make them bigger and use them as crepes.

Top them with whatever you like. I like flavored olive oils and vinegars. Like these from local small businesses: Vanilla Bean Olive Oil and Dark Chocolate Balsamic Vinegar

Fish Tacos

Fish tacos are the greatest gift Mexico has given the world since chocolate. 

Marinade:
1 lb of fish (cod, mahi, something you can grill)
1 lime, juiced
salt, pepper, Mexican oregano to taste
1-2 tsp chopped fresh cilantro

Marinade the fish for at least 30 mins. grill until fish begins to flake.

What you need to assemble the tacos:

Fish or shrimp
Tomato Tortillas
Guacamole or avocado slices
Chili Cilantro Aioli
Shredded cabbage

You may need to eat them fast or they'll fall apart.