Main Dishes

Grok Grub's Smoked Salmon Egg Stuffed Avocados [Paleo] by Alex Boake

Next up in my very drawn out series of recipe trades is a swap with Grok Grub! Things have gotten a little behind on my end due to my move across the ocean from Canada to Japan, but, more on that later. Rachel has actually already posted her half of the trade, you can find her photos of my MaCaZu Sauce on her blog. When going through her recipes I had a heck of a time deciding which one I wanted make. It's tough, when I had some killer recipes such as this Grain Free Rhubarb Tart and Paleo Sex In a Pan to choose from. However, after much deliberation, I finally decided on her Smoked Salmon, Egg Stuffed Avocados, and I was not disappointed! They made a perfect breakfast, filling and satisfying. You can head on over there for her mouthwatering photos, and a printable version of her text recipe. If you stick around here for a minute, you can take a look at my illustrated guide for assembly instructions!

Grok Grub's Smoked Salmon Egg Stuffed Avocados, Illustrated by Alex BoakeIsn't that genius? What a clever lady she is! You can find more of Grok Grub's tasty stuff on Facebook, Twitter and Instagram!

Lemon Ginger Chicken Thighs [Paleo, Primal. 21DSD friendly] by Alex Boake

Hi friends! Long time no see! Happy 2014! Hope everyone had a great holiday time. Just recently I came back from a two week trip to Japan, which was super fantastic. I saw so many cool things, it blew my mind. Also I ate many cool things! I'm thinking of putting together a little post about trying to eat 'Paleo-ish' in Japan, which is a challenge I'll tell you now. Look out for that sometime in the near future! I promised this recipe on my Facebook Page back about a month or two ago, but I was so busy I didn't have a chance to do an illustration. Well I'm back, babes! I put this together when I was doing my 21 Day Sugar Detox. I have to say, it's really simple, and really delicious.

Lemon Ginger Chicken Thighs

Serves 4 to 6

Ingredients

  • 12 Chicken Thighs
  • 1/4 Cup Melted Butter
  • Juice of 1 Lemon
  • 2 Tbsp Coconut Aminos or Gluten-free Tamari Sauce
  • 1 Tbsp Fresh Ginger, minced
  • 1 tsp Garlic Powder
  • 1/4 tsp Pepper
  • 12 Average Parsnips and/or Carrots, peeled and halved

Directions Preheat oven to 350. In a large roasting pan with a lid, put the peeled Parsnips and Carrots on the bottom of the pan. On top, arrange the chicken thighs skin-up in a single layer.

In a small bowl, whisk together the warm melted Butter, the Lemon juice, Coconut Aminos/Tamari Sauce, minced Ginger, Garlic Powder and Pepper.  Pour this mixture evenly over the Chicken Thighs.

Cook covered for 60 minutes. Remove the lid and cook for 15 more minutes.. The Chicken is done when you cut into it and the juices run clear. Plate, served over the Parsnips. Enjoy!

 

Picanha (Brazilian Roasted Rump Cap / Top Sirloin) featuring US Wellness Meats Beef by Alex Boake

A few months ago I received an email from the awesome people over at US Wellness Meats commenting on how they enjoyed my illustrated recipes, and how they'd really love to send me some samples to cook with. Unfortunately, since I live in Canada, they couldn't ship to me at home. Luckily for me, I was coming down to the States and crashing with Russ and his wonderful family for a few days. US Wellness was kind enough to time the shipment perfectly so that we could work on some collaborative recipes! This basic and delicious recipe was Russ' plan. It was my first time tasting their Grass-fed Beef, so we chose something that would showcase the flavour of the product. There are no sauces or spices getting in the way, just the salt and the beautiful cut of beef. Definitely especially good with US Wellness' awesome Grass-fed Top Sirloin steak! This Brazilian BBQ staple we served along with last week's post, Couve a Mineira, aka Brazilian Collard Greens.

Be sure to check out The Domestic Man for Russ' version, which includes some tasty photos and more historical facts on this dish.

Picanha (Brazilian Roasted Rump Cap / Top Sirloin)

Ingredients

  • 2 top sirloins (~1.5 lbs each) or one rump cap (~3 lbs) |
  • 2 Tbsp extra coarse sea salt (or rock salt)
  • Sausages for grilling

Directions

As Russ explains, the Sausages are are used to season the grill before adding the Picanha. When it comes to choosing salt, look for the chunkiest salt you can find, as it makes it easier for the salty crust to form when cooking on the grill.

You can be badass like Russ and grill your Picanha over an open fire, or you can grill this on a plain charcoal grill or a gas grill on high heat. Either way, prep your grill and get it hot.

Let the top sirloin sit at room temperature for twenty minutes, then slice diagonally into four thick, long chunks. Try to get one big piece of fat in each of the sliced chunks, to maximize flavour. Curl the chunks and skewer with some sturdy metal skewers. Season generously with the sea salt on each side.

When the grill is nice and hot, place the sausages on the grill directly over the fire for a couple minutes to sear them, then move them to the edge of the grill to continue cooking. If you’re using fully-cooked sausages or raw sausages, the cook time will change. Either way it should take about 10-15 mins to cook them.

Then, move the sausages to the side of the grill. Take the main event, your expertly skewered beef, and place it directly over the hot part of the fire or grill, and roast for about four minutes per side. Watch out for flare-ups, but since we’re looking for a nice salty crust on each side of the meat, just keep them under control. Cook to your liking, testing for done-ness as you go. Remove from the heat, and slice to serve, along with greens and even cheese buns, if you're feeling ambitious!

Thanks to US Wellness Meats for letting me try out their awesome beef! Look for a couple more recipes featuring their products in the future. Shout out to Russ for cooking along with me, and if for some reason you’re not following him already, check out The Domestic Man on Facebook and Twitter so you don’t miss his recipes.

 

Peter's Strictly Paleo...ish Thai Shrimp Soup (Paleo, Primal, Gluten-free) by Alex Boake

The latest swap comes from another friend Paleo friend who I met mostly through Twitter. Though, perhaps it would be more accurate to call Peter a Paleo..ish friend, because he blogs over at Strictly Paleo...ish!; which is a mindset I can get behind. Though most of my friends are 'international' because I'm Canadian, and everyone seems to be from the United States, Peter hails all the way from Sweden! He comments in his profile that English is not his first language, but you've never know from his eloquent and thoughtful blog posts and clear recipe instructions. A very kind and supportive guy who always has a nice Tweet for everyone, he also has some very cool and tasty recipes. We were in Thailand for my last recipe trade, and we haven't left yet! When choosing this time I was thinking that I wanted to do one of my more classic illustrations rather than a step-by-step, so I specifically wanted something that had ingredients would look beautiful when composed. Then I spotted the Thai Style Shrimp Soup. Not only does it have fresh and colourful ingredients, it's also something I never fail to order when I go out for Thai food. Making it at home couldn't have been easier, and Peter's version had all the authentic flavours.

Thai Style Shrimp Soup Serves 6 as a main course

  • 4 Cups (1L) unsalted Chicken Broth (preferably homemade)
  • 2 Cans Coconut Milk
  • 1 1/2 Cups (350g) white mushrooms, sliced
  • 2 Cups (500g) cooked Shrimp tails, peeled
  • 3 Chinese Eggplants, 1/2 inch sliced
  • 3 Lemongrass stalks
  • 3 tbsp minced Ginger
  • Finely grated zest from 3 Limes
  • Juice from 1 Lime
  • 3 tbsp Fish Sauce
  • 4 Garlic cloves, minced
  • 5 Green Onions, chopped
  • 1 bunch fresh Thai Basil, roughly chopped
  • 2 Bird's Eye Chilis, de-seeded and finely sliced
  • 1 tbsp Coconut Oil

Directions 

Preheat oven to 350. Roast eggplant until softened, and set aside. While they are roasting,  peel and cook the Shrimp in a bit of coconut oil if you're not using pre-cooked peeled shrimp.

In a large pot, heat up the coconut oil to medium-high. Crush the lemongrass stalks and let cook in the coconut oil for 5 minutes to infuse the oils with flavour.

Toss in the lime zest and then add the chicken stock. Add 1 tbsp of fish sauce, the minced ginger and the minced garlic, then bring the mixture to a gentle boil.

Let simmer for 10 minutes, then strain out the lemongrass stocks and any large chunks of ginger. After add the coconut milk, and bring up the heat again.

Add the sliced mushrooms, eggplant and green onions, giving them a bit of time to heat up. Stir in the rest of the fish sauce and the lime juice.

Add the shrimp, then remove the pot from the heat and let stand for about 5 minutes before serving.

Serve in bowls, sprinkled with sliced chili to taste and a generous amount of chopped Thai basil.

Check out Peter's version of this recipe over here on his site, as well as his lovely photograph that inspired me to do my illustration. He's also posting his version of one of my recipes over on his blog today, which you should definitely check out as well! Like I mentioned, he's also a great Twitterer, so check him out there too.

Hope you've enjoyed the latest installment of my recipe trade series. The next one coming up will be an adapted traditional recipe from my Greek travels. See you soon!

Meatified's Thai Mini Meatballs [Paleo, Primal, Gluten-free] by Alex Boake

As you may have noticed, I've been doing a lot of recipe trades lately. It's a fantastic way to meet new friends and also have a good excuse to try other people's tasty dishes. I really can't complain, since everyone in the community seems to have awesome recipe crafting skills! My latest trade is with Rach over at Meatified. We met through Twitter! Her clean photography style is really appealing to me, and her recipes are inspired but not overwrought--nice! I was looking for something speedy and delicious, so her recipe for Thai Mini Meatballs really caught my eye. Plus, since we have a surplus of ground beef in the fridge, I can always use another recipe in my arsenal that uses it as the main ingredient! I pretty much followed her instructions exactly, except I switched up the curry pastes because my siblings have milder taste buds. Check it out!

There you have it! Comes together easily and cooks super fast! This got rave reviews from my family; we couldn't stop eating them. They would definitely go over well as a party appetizer with toothpicks, and no one would even know they were 'eating Paleo'! Ka-ching!

Be sure to check out more of her tasty recipes over on her blog. Today she's posted her version of one of my recipes and she made it look super professional and drool-worthy! She's also on Facebook and Twitter if you want even more ways to connect. : )

PF Chang's Even Better Paleo Lemon Chicken by Alex Boake

Last week I got a message from Matt and Stacy of Paleo Parents fame, asking if I wanted to participate in a PF Chang's Recreation Round-Up. I've been to the restaurant a couple times before, and have always found their dishes delicious and their gluten-free menu gives me peace of mind. However, I'm even more sensitive to industrial oils than I am to gluten, so it's not a place that I go to often. However, given the chance to participate in recreating one of my favourite dishes was a chance I wasn't going to pass up! My pick was the sweet and tart Philllip's Better Lemon Chicken. I'm calling my spin Even Better Paleo Lemon Chicken!  Free of grains and industrial oils, you'll know exactly what's going into this dish; and it's GOOD! A perfect balance of tang and sweetness, it was a big hit with my family. The technique I used to make the Chicken part of the recipe is inspired by The Domestic Man's Chicken Nuggets.

Now, I know my specialty is illustrated recipes, but this time I felt like I wanted to photograph the dish and embellish it with an illustrated border. To be honest, I don't like drawing raw chicken.  : P

PF Chang's Even Better Paleo Lemon Chicken

Ingredients

  • 2.5 Lbs Boneless, Skinless Chicken Breast
  • 1/2 Cup Freshly Squeezed Lemon Juice
  • 1/4 Cup Gluten-Free Tamari Sauce or Coconut Aminos
  • 2 Organic Eggs, Beaten
  • 1/2 Cup Tapioca Flour
  • 1/2 Tbsp Coconut Flour
  • 1 Tbsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Pepper

Sauce Ingredients

  • 1 1/2 Large Lemons, Sliced Thinly
  • 2 Cups Chicken Broth
  • 7 Tbsp Coconut Sugar, or to taste
  • 1/4 Cup plus 1 Tbsp Lemon Juice
  • 2 Tbsp Tapioca Flour plus 2 Tbsp Water

Directions

Take the boneless, skinless Chicken and remove any extra fat or gristle, if needed.  Slice into 1/4 inch slices, striving for uniform thickness. Place into a plastic bag and marinate with the 1/2 cup Lemon Juice and 1/4 cup Tamari or Coconut Aminos. Let sit in the refrigerator for at least 1 hour.

Pour off some of the extra liquid, and then add the beaten eggs. Mix and let sit for 15 minutes. In a small bowl, combine the Tapioca and Coconut Flour, the Garlic Powder, Salt and Pepper. Pour off a bit more of the liquid from the Chicken, and then add the coating to the bag, squishing it until evenly distributed. Let sit for 5 minutes.

While it's sitting, in a pan, heat up some fat and cook the Lemon slices for about a minute. Then add the Chicken Broth, Coconut Sugar and Lemon Juice and allow to simmer for a few minutes. Once the lemon slices are breaking down a bit, in a separate bowl combine the Tapioca Flour and Water, mixing well. Add to the sauce, slowly, whisking continuously. Cook on medium, allowing it to bubble and thicken. Taste, and add more Coconut Sugar if too tart, or more Lemon Juice if too sweet. Set aside, and keep warm.

Now, taking a large pan, heat up some fat, ideally Coconut Oil, and bring to medium high heat. Add the coated chicken to the pan, making sure not to crowd them. Cook on both sides until golden and done through. It took about 4 lifts to do all of ours, but we used two pans so it took half the time. Replenish the cooking oil as needed. You can hold the cooked pieces in an oven heated to 200 until you're done cooking the rest.

To serve, make sure the sauce is hot, and then strain out the lemon slices. In a large bowl,  mix with the cooked coated Chicken. Works great family style with a large serving spoon in the middle of the table! Would be excellent over rice, if you do safe starches, or cauliflower rice if you don't! Also, you could steam a bunch of Broccoli and toss it together to add some greenery. Plenty of options!

 Enjoy, and make sure to check out all the rest of the recipes in this tasty round-up!

Brent and Heather's Bacon Jalapeno Bread [Gluten-free, Paleo and Primal friendly] by Alex Boake

Like I mentioned, I've been taking on some recipe trades lately to get things flowing. My latest effort on that attempt is this beauty! It comes from Brent and Heather over at Virginia is for Hunter Gatherers. I became aware of them through Russ, The Domestic Man. They have tons of delicious-looking recipes, with tasty photos! It was a bit tough to decide which recipe I should pick. Well, that's not entirely true, this one was a definite stand-out for me! Even the name is enticing: Bacon Jalapeno Bread. I must say that I didn't pick wrong; this bread was awesome, and paired perfectly with the slow cooker Chili I whipped up for the occasion. (I'll post that recipe soon.) Just a couple of tweaks on my end, like adding a bit of tapioca flour which I find improves the texture in 'Paleo' baked goods, and adding parchment paper for easier removal from the pan.

Well, enough blabbing, check it out! Click for full size!

Make sure you go and check out some more of Brent and Heather's recipes. Hope you enjoy it!

Beef and Bacon Sweet Potato Pie [Primal, Paleo-adaptable, Gluten-Free] by Alex Boake

This recipe came to me in a dream. That dream was the culmination of some of my favourite ingredients, which also happen to be the sweethearts of Paleo cooking land as well! Delicious bacon, tasty beef and super sweet potato. They all come together in this deceptively easy dish. It looks like more work than it actually is, don't be fooled! Try it, you'll see. Make sure you read the whole recipe through. This is a layered pie and you'll be making the two elements at once.  The Cow and Pig here are so proud of their excellent meaty collaboration. High five guys!

Beef and Bacon Sweet Potato Pie [Primal, Paleo-adaptable, Gluten-Free]

Ingredients

  • 1/2 lbs Bacon
  • 2 lbs Ground Beef
  • 1 Sweet Vidala Onion (Pureed)
  • 3 Cloves Garlic (Pressed)
  • 1 Can Crushed Tomatoes
  • 1 tsp Black Pepper
  • 2 Tbsp Rustic Tuscan Seasoning or Mrs. Dash Seasoning
  • -Substitute a combination of garlic powder, dried bell peppers, rosemary, basil, oregano and lemon
  • 2 Large Eggs
  • 1 1/2 lbs Sweet Potato
  • 2 Tbsp Butter or Coconut Oil
  • 1/2 Cup Goat Cheese or Coconut Butter

Directions Preheat the oven to 350. Take half a package of Bacon and cook in a large pan until crispy. (Save the rest for tomorrow's breakfast.) Set aside to cool, and then cut up into smaller pieces. Peel and chop the Onion, and then using a food processor, puree until finely minced. I make this for picky eaters with microscope eyes so the onions must be tiny! Using the Bacon fat, cook the Onions until slightly golden, and then add the Garlic.

Cook until aromatic and then add the Beef to brown, breaking it up as you go. When the meat is almost fully cooked, add the Crushed Tomatoes and the seasoning. Cook off any extra liquid. Allow to cool slightly.

While the Onions are cooking peel and cut up the Sweet Potato into 1 1/2 inch cubes (approximately). Toss into a pot, and cover with water. Salt and bring to a boil. Boil until fork tender and then drain. Turn off the heat and return to the burner. Toss in the Butter or Coconut Oil. Add the Goat Cheese or Coconut Butter. Using an immersion blender, puree until smooth. If you don't have an immersion blender, clean out your food processor of any Onion bits, and process until smooth. Set aside.

If you want this pie to be deep, find your deepest square casserole dish, and put in the meat mixture, adding the two eggs and mixing well. Smooth until the top is flat. Spoon on the Sweet Potato topping, distributing it evenly, and then smooth the top. You can also cook this in a large lasagna pan if you prefer shallower slices. Follow the same procedure. Top with the chopped/crumbled Bacon.

Pop it into the oven and cook for 45 minutes. Allow it to sit for a few minutes to set up, but be prepared to scoop it out of the pan. It's not going to look lovely! It cuts up much better cold, and then reheated for leftovers. This makes a lot, so unless you make it for a party, there should be plenty to enjoy the next day!

Fandom Foodie: King of All Cosmos' Majestic Mystery Meatballs by Alex Boake

"We are moved to tears by the size of this thing." -King of All Cosmos, Katamari Damacy.

You have to have played this game to understand it. Please tell me you have played this game? If not, watch the intro, it will help. A little bit. The main premise of the game is that The King of All Cosmos gets extremely drunk and destroys all the stars and planets. It's up to his son, The Prince, to use the Katamari to roll things on Earth up into balls in order to make new planets and stars. This may sound odd, but actually this game is extremely fun and amusing. Speding hours creating chaos by rolling up everything from paper clips, to cows, to clouds, to the Statue of Liberty...

My favourite level is the one where you are rolling around an underweight Sumo wrestler, and you must fatten him up by rolling up tons of food. Then, eventually, you must roll him into his opponent and win the match!

We love this game so much that my family has made costumes from it...yes, we have our very own Katamari. I'm the one in red, in case anyone was curious.

These Majestic Meatballs are inspired by the whimsy and wonder that is The King. So changeable, so mysterious, so...bulging...

King of All Cosmos' Majestic Mystery Meatballs

Serves 4 to 6, or use as an appetizer for a larger group.

Difficulty Level Hard Mode

Ingredients

  • 2 Lbs Ground Beef
  • 1 Organic Egg
  • 1 Medium Sweet Potato, Grated (~1 Heaping Cup)
  • 3 Cloves Garlic, Minced Fine or Pressed
  • 1 Tbsp Italian Herb Blend
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 12 x 10g Cubes of Various Cheeses, OR,
  • 12 x Pitted Dates, Dried Figs, Mango Cubes
  • 6 Slices of Prosciutto, Halved

Directions Preheat oven to 350. Peel and grate Sweet Potato. You're going to want to have it fairly finely grated so that it blends well with the Ground Beef. Toss it in a large bowl.

Prepare your fillings and cut your Prosciutto slices in half. If using Cheese, pick 3 or 4 different cheeses, and cut into 10g cubes. It's best to use very different types of Cheese, such as Blue, Goat, Brie and Cheddar. If using Dates, Figs and Mango, make sure the pits of the Dates are removed. Wrap the Cheese or Fruit in the half slices of Prosciutto. Place the wrapped fillings on a tray while you mix the meat. You could also do half Cheese and half Fruit to add to the mystery!

In the large bowl with the Sweet Potato, add the Ground Beef, Egg, Pressed Garlic, Italian Spices, Sea Salt and Pepper. Mix well, using your hands. Take a ball of meat, and flatten it out to the size of your palm. It should not be too thick. Place the Prosciutto-wrapped filling in the middle, and form the meat around to enclose it. You will be making 12 meatballs, so divide the meat accordingly.

Mix them up on the tray so you don't remember which is which. Pop them into the oven for about 40 minutes, until they are well done. Make sure to use a tray with a lip. Remove from the oven, and serve on a serving tray. Let everyone select their meatballs, and be surprised when they discover what is inside! Wowee!

Special thanks to The Video Ninja for the suggestion that originally inspired this recipe!

Fandom Foodie: Mario and Luigi's BBQ'd Maple Cheep-Cheep (Salmon) by Alex Boake

"Well, I'm going to be here for a while, so I might as well stare at the fish. They are oddly hypnotic." -Toad, Super Mario 64

It's-a me, I'mma here with-a dish that is easy and full-a fish! Okay, I have to admit, this recipe is another act of revenge. Does anyone actually like water levels in any video games? Especially ones full of devillish fish that constantly make attempts on your life as you desparately try not to drown. Anyone? No, I didn't think so.

"Mario! We've-a lost-a so much weight since we-a stopped eating pasta!"  -Luigi

In any case, Mario and Luigi are pretty busy guys. They don't have time for complicated dishes, what with having to dash off and save Princess Peach all the time. While you're on your way through World 3, you might as well snag a Cheep-Cheep or two for dinner, and let them marinate while you hop through World 4. Supper will be on the table before you know it!

See, it's so easy, you don't even need a Princess Peach to cook dinner for you. Simple, effortless and tasty. There's no reason not to try it out!

Mario and Luigi's BBQ'd Maple Cheep-Cheep (Salmon)

Serves 6

Difficulty Level Easy Mode

Ingredients

  • 1 Kg Atlantic Salmon Fillet, cut into 6 pieces
  • 1/2 Cup Gluten-Free Tamari Sauce
  • 1/4 Cup Maple Syrup
  • 1 Lemon, cut into 6 wedges to serve

Directions

Take a 8 x 8 glass baking pan, and place the 6 slices of Salmon in it. Pour in the Tamari Sauce and the Maple Syrup. Allow the Salmon to marinate for at least an hour, or up to 4 hours. If you're planning to marinate the Salmon for an extended period of time, place the dish in the refrigerator. Allow it to come to room temperature before you fire up the BBQ.

Heat up the grill to high. Place the Salmon fillets on the grill, tucking any thin sections underneath so that the slices are of even thickness. Discard the extra marinating liquid.

Close the lid, and grill for 4 minutes on the first side.  After 4 minutes, use a thin metal spatula, quickly slide it underneath to separate the fish from the grill, and then flip each fillet over to the other side. It might take a bit of practice to not lose any of the fish while flipping.

Close the lid again, and cook for another 4 minutes. With this temperature and timing, the fish will still be slightly rare on the inside. You don't want to overcook Salmon!

Plate the fish, and serve with a wedge of Lemon. Let each guest squeeze their Lemon over the fish, and bask in the contrast of the citrus with the sweet of the maple syrup. Enjoy!

Fandom Foodie: Link's Flying Hyrule Chicken Wings by Alex Boake

“I… I shall consume. Consume… consume everything…” -The Moon, Majora’s Mask

Ah, Zelda. I have to admit, I'm a little biased. The Legend of Zelda is probably my favourite game series of all time! Many an hour of my youth was spent killing Keese and Stalfos in Temples. Getting violated by Redead in the streets of Hyrule Town! Being berated by Ruto in the belly of Jabu Jabu! And that pesky Ganon! Always causing trouble! Many an hour was also spent running away from chickens, who, once enraged, are apparently immortal and more powerful than Ganondorf himself. Go figure! Here's a little tasty serving of revenge. A crunchy coating with moist chicken inside. You'd never guess it's grain-free! Check your local bulk store, such as Bulk Barn for the alternative Flours listed.

Link's Flying Hyrule Chicken Wings

Serves 5 to 6

Difficulty Level Normal Mode

Ingredients

  • 6 lbs Chicken Wings, Separated with Tips Removed
  • ~3/4 Cup Coconut Flour to start
  • ~1/2 Cup Tapioca Flour to start
  • Light Olive Oil
  • Garlic Powder
  • Seasoning Salt such as Herbamare
  • Homemade BBQ Sauce such as Pac Man's Cherry Sauce

Directions In a large and deep pan, pour in the Olive Oil until it is about 1/2 inch deep. Turn the heat to medium high and allow the Oil to become hot. While it is heating, take a large shallow bowl and dump in your two Flours, mixing them well.  The quantities listed are approximate, since you will be dipping the wings in the Coconut and Tapioca Flour to coat them, you will have some leftover which you must discard. Don't start with too much, you can always add more!

Take the Wings, two at a time, and coat them in the Flour mixture. Add them to the hot pan. Continue to do this until the pan is full but not crowded. Cook them until browned on one side, and then flip them over using tongs. If you have a splatter screen, it's a good idea to use it to cover the pan while they cook. Get out a baking dish or two. Once the second side is browned, remove the Wings from the pan and transfer them to the baking dish. Sprinkle with Garlic Powder and Seasoning Salt.

When you're about 3/4 of the way done cooking all the Wings, preheat your oven to 350. Continue this process until all the Chicken Wings are coated and par-cooked. You can layer them up to two deep in the baking dish, but use more dishes as needed. If you're a sauce fan, take one of the pans of Wings and drizzle it with BBQ Sauce! For fans of sauceless Wings, these are also fantastic!

Pop all of the par-cooked Wings into the oven, and cook at 350 for about 50 minutes. Protect your table from the heat with a trivet or two, and serve in the dishes you cooked them in. Who wants to do more dishes than needed?!

Enjoy your delicious, delicious revenge on those evil chickens.

Grilled Rack of Lamb with Chimichurri Sauce by Alex Boake

I find that Lamb is one meat that really polarizes people. They either love it, or hate it. I do note that it does have quite a distinct taste, but rather than finding that off putting, it is actually one of the things that I really love about Lamb. We don't have it for dinner all that often, but when we do, it's a real treat! I honour this special occasion by whipping up a batch of spicy Chimichurri Sauce. It's a Cilantro and Parsley based sauce, with lots of Garlic and Red Pepper Flakes for kick. It goes perfectly with Lamb, and I urge you to try both of these delights in concert!

Grilled Rack of Lamb with Chimichurri Sauce

Ingredients for Lamb

  • 1 Frenched Rack of Lamb
  • Seasoning Salt
  • Black Pepper
  • Aluminum Foil

Ingredients for Sauce

  • 1 Cup Extra Virgin Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 5 Cloves Garlic, Peeled and Pressed
  • 1 Cup Fresh Cilantro Leaves, Chopped Fine
  • 2 Cups Fresh Parsley Leaves, Chopped Fine
  • 1/4 Cup Fresh Oregano Leaves, Chopped Fine;
  • OR 1/2 Tbsp Dried Ground Oregano
  • 2 tsp Red Pepper Flakes
  • 1 tsp Ground Cumin
  • Sea Salt and Black Pepper to taste

Directions Combine Olive Oil and Vinegar in a large bowl, or in a food processor. Wash and dry the fresh herbs. Remove all the stems and chop the leaves finely. Add to the mixing container. Give the food processor a whirr to combine, or use an immersion blender to combine in the regular bowl. Add in the dried spices, and Garlic and process again. Give the sauce a taste, and then add Sea Salt and Pepper as you see fit. Blend once more to incorporate the seasonings.

Heat your grill to high. Cover the exposed rib bones of the Lamb with aluminum foil. Feel free to cover them with one sheet, rather than individually. Season both side of the rack with Seasoning Salt and Black Pepper, using just enough to bring out the natural flavour. Since you'll be eating this with the sauce, there's no reason to go wild with the spices. Once the grill is heated, place the Lamb on the BBQ, bone side down first. You want to cook it on this side for about 10 minutes. Keep an eye on it as this cut of Lamb is naturally quite fatty, and you don't want it to catch on fire and get too burnt. After 10 minutes, flip onto the opposite side and cook for another 8 minutes. Again, keep a close eye on it so that it does not ignite.

Turn off the grill, and transfer the rack to your cutting board. Let rest for a minute or two, and then cut into chops. Plate, and serve with the sauce on the side for your guests to enjoy to their personal taste. You'll definitely have more sauce than you need, so just use it as a good excuse to have Lamb again soon, so you can use up the rest of the Chimichurri Sauce! It also goes quite well with Steak. Whatever you serve it with, you'll definitely be coming back for more!

Fandom Foodie: Chell's The Cake is a Lie Cupcakes by Alex Boake

"Anyway, this cake is great. It's so delicious and moist."―GLaDOS Yes, Cake. But it's not quite what you think.

This recipe was inspired by Portal and my friend Jan's Sweet Potato Cupcakes. The concept is similar, but flavour-wise these are quite different. A Chocolate Chili flavoured Meat base, and Sweet Potato Icing with a hint of Vanilla to top. Add a Cherry Tomato and the illusion is complete. At least until the first bite. Fool your guests!

Chell's The Cake is a Lie Cupcakes Serves 5 or 6 

Difficulty Level Nightmare Mode

Ingredients for 'Cupcakes' 

  • 2 lbs Ground Beef
  • 2 Large Eggs
  • 1 Small Vidala Onion
  • 1 Tbsp Butter
  • 2 tsp Sea Salt
  • 2 tsp Chili Powder
  • 2 tsp Cacao Powder
  • 1 tsp Black Pepper
  • 1/4 tsp Cumin
  • 1/4 tsp Nutmeg
  • ~1/2 Cup Pac Man BBQ Sauce

Ingredients for 'Icing'

  • 2 Medium White Fleshed, Purple Skinned Sweet Potatoes
  • 1 tsp Sea Salt
  • 1 Tbsp Butter
  • 2/3 Cup Milk
  • 1 1/2 tsp Vanilla
  • 10 Cherry Tomatoes to garnish

Directions Preheat oven to 350, and get out a regular size muffin tin, one with 12 voids. Peel and finely chop your Onion. In a small pan, heat up the 1 Tbsp of Butter. Cook the Onion in the pan until translucent, and allow to cool. While the Onion is cooling, add the Ground Beef, Egg and all the spices and seasonings to a large bowl. Mix well with your hands. Add in the cooled, cooked Onion, and mix thoroughly. Take baseball sized handfuls of the meat mixture and form into spheres before filling the muffin tin. This should make about 10 meat cupcakes. Top each with a spoonful of BBQ Sauce. Pop into the oven and cook for about 45 minutes, until well done.

While the cupcakes are cooking, peel and cube your Sweet Potatoes. It's important to use white fleshed Potatoes for this recipe if you want to properly create the cake-like illusion. Place the Potatoes in a medium pot, and fill with enough water to cover them. Add the Sea Salt and bring to a rolling boil. Boil for 12 to 15 minutes, or until the Potatoes are very soft. Drain off the water and return to the stove. Reduce heat slightly and cook, shaking the pan, to cook off a bit more of the water. Add the Butter, Milk and Vanilla. Using an immersion blender, blend the mix until smooth and fluffy. Keep heat on low until the Meat Cupcakes are done cooking.

Remove the meat from the oven, and allow to cool slightly. Very carefully transfer them to the serving plates, using tongs. Transfer the 'Icing' to a piping bag fitted with a large tip. Top each 'Cupcake' with a generous swirl of 'Icing', and then top with a Cherry Tomato.

Voila! The Cake is a Lie, but your guests won't be disappointed at all! Unlike Chell. : (

Fancy Portobello Burgers by Alex Boake

There's something about Hamburgers that scream summer, to me. This might be because it's our summer family tradition to head up to our small farm and cook Burgers over an open flame, with a grill balanced precariously between two rocks. The open breeze, the sun, the smoke...it's all part of the experience! Now, I don't do the 'bun thing' anymore, but I also don't like breaking tradition, so here's what my Burger looks like! Our cooking style may be rustic, but our toppings are haute cuisine! Guacamole, Brie Cheese, Roasted Red Peppers, Dijon Mustard...

Fancy Portobello Burgers This will make a big batch of Burgers. Freeze what you don't use for next time! Burger Patty Ingredients

  • 3 lbs Ground Beef
  • 2 Eggs
  • 3 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 Tbsp Garlic Powder

Guacamole Ingredients

  • 1 Ripe Avocado
  • 1/4 tsp Sea Salt
  • 1/2 tsp Garlic Powder
  • 1/2 Medium Lime, Juiced
  • Finely chopped, fresh Cilantro

Toppings and Bottomings

  • 1 Portobello Mushroom Per Person
  • 2 Grilled Red Peppers
  • 2 Slices Brie Cheese Per Person
  • Dijon Mustard

Directions In a bowl, combine all the Burger Patty ingredients, and mix together. Form into Patties by hand, or you can use the technique of lining a suitably sized lid with saran wrap, and forming the Patties uniformly with that as a mould. Stack the formed Burgers, separating each layer with a piece of wax paper. Refrigerate what you know you'll be using and freeze the rest.

Cut your Avocado in half, and discard the pit. Peel and mash with the back of a fork. Add the seasonings and Cilantro and mix them in. Don't over-mash; it's nice when there are still some chunks left.

Our cooking area at the farm is a little awkward, so I always pre-grill the vegetables at home, and then transport them in an already cooked state. Grill the Mushrooms and Red Peppers for 3 to 4 minutes per side, and then set aside while you cook the Burgers.

Grill the Burgers until they are done to your liking and reduced in size. When they are nearly done cooking, and are on their final side, lay the Brie Cheese slices on top to melt, and toss the Portobello Mushrooms back on the grill to reheat.

Plate the Mushrooms, and top with the cooked Burger Patties. Lay across a couple of Red Pepper Slices, spread on some Dijon Mustard, and plop on a dollop of Guacamole! It's a little messy, but grab your knife and fork and dig in. If you are hanging out with bun-eating people, I've been told that these toppings are also delicious when eaten in the more 'traditional' manner...but seriously, skip the bun, you won't miss it.

Latin Lasagna from She Cooks, He Cleans by Alex Boake

Lasagna. In my opinion, it's one of the ultimate comfort foods. It's also something that I hadn't been able to seek comfort in for quite a long while since I had gone gluten and grain-free over a year ago. That all changed when this recipe from my good friends over at She Cooks, He Cleans popped onto my radar. It combines scrumptious Latin flavours, a perfect balance of savory and sweet, a generous serving of cheesy goodness, and, in a stroke of pure genius, separates the layers with thinly sliced plantains. It's a bit of effort, but believe me, you won't be craving regular lasagna after you get a taste of this baby! Gluten-free or not, you'd be crazy not to make this! I made a couple of tweaks to suit what I had in the pantry, but the essence of the recipe remains.

Latin Lasagna with Beef and Plantains Serves 6 to 8

Ingredients

  • 4 Shallots, chopped
  • 1 Yellow Bell Pepper, chopped
  • 3 Cloves Garlic
  • 2 Tbsp Coconut Oil or Extra-Virgin Olive Oil
  • 1 1/2 to 2 lbs Ground Beef
  • 28 oz. canned Plum Tomatoes in juice
  • 2 Tbsp Tomato Paste
  • 6 Dates, chopped
  • 2 Tbsp Apple Cider Vinegar
  • 1 tsp Dried Oregano
  • 1 tsp Ground Cumin
  • 2 tsp Smoked, Hot Hungarian or Spanish Paprika
  • 1/4 tsp Ground Coriander
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 4 Extremely Ripe Plantains with black or heavily spotted skin
  • Coconut Oil or Extra-Virgin Olive Oil
  • 2 Eggs
  • 3 Tbsp Water
  • 2 packages Pepper Jack Cheese, shredded
  • Fresh Cilantro, chopped, for serving

Directions

To prepare the Beef mixture, heat Coconut Oil in a large skillet over medium-high heat. Add the chopped Shallots and Pepper. Cook until softened, stirring frequently. Add the Garlic and cook until Garlic is fragrant, stirring constantly. Add the Ground Beef. Cook until browned, breaking up large pieces as you stir. Drain off excess fat, leaving about 3 tablespoons or so.

Cut the whole Plum Tomatoes in the can. Pour in the cut Tomatoes, along with their liquid. Then add the Tomato Paste, chopped Dates, Vinegar, Oregano, Cumin, Paprika, Coriander, Salt, and Pepper. Reduce to a simmer, and cook for about 15 minutes, covered. Stir occasionally and break up large chunks of Tomato with your spoon. Remove from heat. Taste and adjust seasonings. The meat mixture should be moist and saucy. If it seems too dry, stir in some water or broth. Set aside to cool slightly while you prepare the plantains.

Peel plantains. Unlike Bananas, they don't peel very easily. Slice down one side of the skin with a knife, and then peel.

Slice the Plantains in half lengthwise, and then lay each half flat side down on the cutting board. Slide the knife along horizontally to cut each half into about 3 thin slices. In a large flat pan, heat a generous amount of Coconut Oil or Olive Oil over medium-high heat. Saute the Plantain slices in batches until golden brown, about 2 to 3 minutes on each side. If they begin to stick, add more oil. Transfer the cooked Plantain slices to a plate covered in paper towels to absorb any excess oil.

Now you're ready to put the whole thing together!

Preheat oven to 350, and grease a large lasagna pan or large casserole dish.

In a small bowl, whisk the Eggs and Water until blended.

Place about 1/3 of the Beef mixture in the bottom of the pan as a base. Top with half of the Plantain slices, and then about half the shredded Pepper Jack Cheese. Add another 1/3 of the Beef mixture, then pour half the Egg mixture into the pan, spreading it out over the ingredients. Layer with the remaining Plantains and the last of the Meat. Cover thoroughly with the rest of the Cheese. Pour the last of the Egg mixture over the top of the casserole, distributing it evenly.

My Lasagna Pan was full to the max, so I tented it with aluminum foil, making sure the edges were sealed tightly. Bake, covered, at 350 until hot and bubbly, which should take about 45 minutes. Remove foil, and bake for 10 or so more minutes to brown the Cheese on top. Allow to cool for at least 10 minutes so that it can set, and will keep its shape once you cut it. Serve sprinkled with fresh Cilantro.

Aw yeah, doesn't that sound amazing! This reheats really well leftover for lunch the next day.  Make sure you go check out She Cooks, He Cleans for more of their great recipes and tasty photography. Everything I've made from them is a surefire winner. You won't be disappointed!

Shroom Chops by Alex Boake

This particular recipe was born out of necessity. See, we'd traveled for a ski vacation, and our lodgings had cooking facilities, so we brought along a bunch of meat in a cooler. It was winter, obviously, since we were going skiing. Now, at home, we BBQ all winter, so we figured we'd be able to fire up the grill there as well! Turns out they shut down the BBQ facilities for the winter. Go figure! So, I got called upon to come up with a tasty recipe for oven-baked Pork Chops, and here's what I came up with! We've made this many times since, so I'd say it was a success.

Shroom Chops Serves many, or 6 with leftovers for lunches!

Ingredients

  • 9 Bone-in Pork Rib or Loin Chops
  • 2 or 3 Limes, Juiced
  • 3 Tbsp Gluten-free Tamari or Soy Sauce
  • 2 or 3 Cloves Garlic, Pressed or Minced
  • 20 oz Mushrooms, Sliced
  • 2 Shallots, Diced
  • 1 Cup Full Fat Yogurt
  • 3 Tbsp Butter

Directions Marinate Pork Chops in Lime Juice and Tamari Sauce along with the pressed Garlic for at least 1 hour, preferably longer. Overnight is ideal, if you're planning ahead! You can marinate them in the pan that you'll be cooking them in, if you have space to fit a huge pan in the fridge. Otherwise you can marinate them in a ziplock bag.

Preheat oven to 350. Transfer the marinade to your large roasting pan. Melt Butter in a large sauce pan on the stove. Working in batches, sear Pork Chops on the stove over medium-high heat until browned. Place in the large roasting pan with lid in one layer, if possible. Add more Butter to the pan, and cook Onions and Mushrooms until softened. Place Yogurt in dollops on top of the Pork Chops until evenly covered, then spread around with the back of a spoon or a spatula. Cover with softened Mushrooms and Onions. Cover the pan and cook for about 1 hour. Enjoy for dinner, and enjoy having easy leftovers for lunch the next day!

Spicy Sweet Sausage Hash by Alex Boake

Well, the giveaway is now closed, and the winner is Kate Ground! Her favourite ingredient is Homegrown Tomatoes, and there will be a recipe and illustration coming your way next week that features them. However, all this talk about favourite fruits and vegetables made me think about MY favourites. Honestly, it's difficult to choose. Variety is great! That being said, there's something really delicious and comforting about Sweet Potatoes. I can certainly say that they are one of my favourites, and I know that they are one of my boyfriend Mike's favourites as well! So here's a recipe that I cooked up for the two of us the other day in honour of our mutual favourite vegetable.

By the way, did you know that fresh Turmeric looks very similar to Ginger? I certainly didn't until I did some research for this piece! This recipe uses dried Turmeric, but it's definitely a cool thing to know.

Spicy Sweet Sausage Hash Serves 4 to 5

Ingredients

  • 1 lb package of Hot Italian Sausage
  • 2 large Sweet Potatoes
  • 2 tsp Turmeric
  • 2 tsp Garlic Powder
  • Sea Salt and Black Pepper

Directions Heat a large pan to medium-high on the stove. Remove the casings from the Sausages, and break them into bite-size pieces. Stir so that they cook evenly, and brown on all sides. If any of the pieces are too large, break them up with the spoon and ensure that everything is cooked through. Remove from the pan and set aside.

Wash and peel the Sweet Potatoes. On a box grater with large holes completely shred all the Sweet Potato. Be careful not to shred your fingertips when you get to the ends!

If there's enough grease in the pan from cooking the Sausage simply add the shredded Potato to the pan, and cook, stirring periodically. If you need a little extra fat so that the Potato doesn't stick, add your fat of choice to the pan before you toss in the Sweet Potato. Sprinkle on your Turmeric, Garlic Powder, Salt and Pepper and then mix with the shredded Potato. Cook until the Potato softens and you begin to get some crunchy bits around the edges. At that point, add the Sausage back into the pan and stir to mix. Heat the Sausage through, and then serve!

You could probably make this even fancier if you cooked up some Onions and some fresh pressed Garlic, but as a quick and fairly simple meal, this is great! If you don't do Pork, then substitute Ground Beef for the Sausage, and add in your own mix of hot spices.

 

Jan's Meatloaf Cupcakes with Sweet Potato Frosting by Alex Boake

While I'm always brainstorming and coming up with recipes of my own, I'm also an avid follower of many different food blogs. They inspire me to try different things, to experiment with new ingredients, and they tantalize my eyes with delicious food photography. Not all of these blogs are created equal, I have to admit that I do have some particular favourites. One such favourite is Jan's Sushi Bar! Her food photography and plating is top-notch, and her consistent flow of new recipes are always mouthwatering and inspirational. Plus, she makes really cute headers for each month. Yup, I'm kind of a big fan. After my recent trade with The Domestic Man, I was on the hunt for a new swap, and luckily for me, Jan was game!

The only trouble was that Jan has way too many good recipes. It took some hard consideration, but I finally settled on her recipe for Meatloaf Cupcakes with Sweet Potato Frosting. The unique presentation of this dish made for a fantastically fun illustration. Plus, it was super fun and delicious! Last time I showed you my initial process from sketch to ink, check out the end of this post for some insider step-by-step shots of my colouring method!

Jan's Meatloaf Cupcakes with Sweet Potato Frosting Serves 6 to 8.

Ingredients

  • 2 pounds Ground Beef
  • 2 large Eggs
  • 1 medium Onion, diced
  • 1 small Red Bell Pepper, diced
  • 2 tablespoons Butter
  • 2 teaspoons Sea Salt
  • 1 teaspoon freshly-ground Black Pepper
  • 2 tablespoons Mrs. Dash Steak Seasoning
  • 1/2 cup homemade BBQ Sauce
  • 1 large Sweet Potato
  • 2 tablespoons Butter
  • 1/4 cup Half and Half Cream
  • Salt and freshly-ground Pepper to taste

Directions

Preheat oven to 350F. Melt Butter in a small pan over medium-low heat. Cook the diced Onion and Bell Pepper until they are both soft and the Onion is translucent, about 5 minutes.

In a large bowl, combine the Ground beef, Eggs, the cooked Onion and Red Pepper, Salt, Black Pepper and Seasoning. Mix well with your hands. Divide the meat into 8 equal portions about the size of a baseball and then place each portion in the cup of a standard-size muffin tin.

Spread 1 tablespoon of the BBQ Sauce over the top of each Cupcake. Place the muffin tin on a foil-lined, rimmed baking sheet, and bake the Cupcakes for 35 to 45 minutes, or until cooked through. Remove the Cupcakes from the tin, and place on a paper-towel lined plate.

While the Cupcakes are baking, bring two quarts of water to a boil in a large saucepan. Peel and cube the Sweet Potato and drop the cubes into the pan; reduce the heat slightly and continue to boil until the potato is tender. This should take about 10 to 12 minutes.

Drain the Sweet Potato and return it to the saucepan. Cook over medium-high heat, shaking the pan occasionally, so that the excess moisture evaporates. Remove from heat and add the Butter and Half and Half Cream then, using an electric hand mixer, whip until fluffy, but still thick. Add more Cream if necessary, to get a nice Frosting consistency. Season to taste with Salt and Pepper. Keep warm until you remove the Cupcakes from the oven.

Fill a pastry bag, fitted with a large round or star tip, with the mashed sweet potatoes and pipe onto the tops of the Meatloaf Cupcakes. Serve immediately to your anxiously awaiting diners!

Super Special Colouring Insider Step-By-Step So, I on my last recipe I showed you my process from sketch to inks. My process for each illustration is the same; It's quite efficient and streamlined, at this point. It works! Once I get to that point, I scan all my inks into the computer, and drop out the blue sketch lines. Now, I know I said I work in Photoshop, but there is one step that I do in Illustrator. I use the Live Trace tool to take my lovely inked lines and turn them into sexy clean vectors like you see here!

This allows me to separate the lines, and each element. It allows me to easily make the white transparent, so I can lock the transparency on the black lines and give them lovely colours to match the colour inside.

Some pieces get pretty complicated, so every different ingredient has it's own folder, and sometimes sub-folders, depending on the complexity of the ingredient. Photoshop lets you have as many layers and folders as you want, so you might as well take advantage of it!

The great thing about working with food and real ingredients is that the fact that the foods are the colours that they are makes it interesting to try and be creative in making harmonious or intriguing colour schemes. Usually I do all the flat colours first so I can figure out if everything is working well together. Then I move on to the shading and highlights!

I knew that these Meaty Cupcakes were going to need an awesome texture injection, so I quickly created a new document and popped out some scattering brushes in different colours and textures. I also wanted to tie in the red from the Red Pepper, so I added some diced Pepper chunks into the image as well. Then this gets pasted into the flat area of the Cupcake that I already laid out.

I warped the texture to match the curve of each Cupcake, and then I added on extra highlights and shading to give each one the Three-Dimensional oomph it so rightfully deserved! I always play with the different layer styles like Multiply, Overlay and Soft Light until I get the look that I want. It's not an exact science, it's more like an art. ; )

For ingredients that are fairly spherical, I generally start with a circular gradient. That's a little basic to leave it just at that, so I inject a little more style by adding some extra highlights with a little more texture.

 

I love playing with ingredients that have a little transparency and flow to them. They really allow me to add some fun energy and depth to the piece. I'd done some poached eggs before, but I had a lot of fun with the transparent whites on the egg in this particular piece.

Colouring red things can be difficult. Remember that you don't want your Red Peppers to look pink! I try to keep my highlights in the yellow tones to avoid this problem. When doing more graphic shading like this, I use the Lasso Tool to select the areas, and then use my personally made gradient brushes to add in the shading and highlights. The final pops of shine are added with the Brush Tool!

See, that wasn't so hard, right? If anyone has any questions about my work, feel free to comment here! Now, don't forget to check out Jan's Sushi Bar, and her awesome recipes, like this Meatloaf Cupcake delight!

The Domestic Man's Korean Short Ribs by Alex Boake

If you're looking for mouthwatering food photography and traditional recipes that cater to the Paleo and Primal Diet, then look no further than The Domestic Man's blog! A few weeks ago, I received an email giving me some positive feedback on my current food illustration work, and I was surprised to see that I knew the sender! By which I should say that I knew of the sender--I'd actually been a follower of The Domestic Man's delicious recipes and photography for some time now. After a little back and forth, I proposed the idea that we do a recipe trade where I would make and illustrate one of his recipes, and he would cook up one of mine and work his photography magic. Lucky for me he agreed to this crazy plan!

After looking through his posts, I decided to attempt his Korean Short Ribs, also known as Kalbi! I'd never cooked this cut at home...although I have cooked it for myself many times when I have eaten Korean BBQ. Looking at the mix of ingredients in the marinade sealed the deal. Picking this recipe allowed me to use and illustrate a few ingredients I otherwise wouldn't have used, try my hand preparing a new cut of meat, and expose my taste-buds to an awesome flavour combination. I was not disappointed, and you won't be either!

Korean Short Ribs

Ingredients

  • 3 lbs Beef Short Ribs, Flanken Cut
  • 1 Asian Pear, Grated (I had to cheat and use a Golden Delicious Apple!)
  • 1/2 Cup Gluten-Free Tamari Sauce
  • 1 Cup Club Soda or Carbonated Water
  • 1/4 Cup of Lime Juice
  • 2 Tbsp Honey
  • 1 Tbsp Grated Ginger
  • 6 Cloves of Garlic, minced
  • 1/4 Cup Sesame Oil
  • 2 Tbsp Sesame Seeds
  • 1/4 tsp Red Chili Flakes

Directions Combine all of the ingredients and marinate them, refrigerated overnight in a ziploc bag. Remove the Short Ribs from the bag, and lay them on a tray to make transferring them to the grill more efficient. Preheat your grill to medium-high, and then grill the Short Ribs for about 3 minutes per side. This is a thin cut, and they cook up nice and quickly!

When I saw how much marinade this recipe produced, I didn't want to just let it go to waste. I decided to take the marinade and transfer it to a small pot on the stove. I then added the juice from half a Lime, and another pinch of Red Pepper Flakes. Bringing it just up to a boil, gently heating it for a few minutes, and then taking an immersion blender to puree the ingredients. This created a nice sauce, which I served warm with the ribs.

This is a great recipe! The only thing I was missing was the kimchi! It was a hit with my whole family, so I think I can convince them that I should make it again. Then next time I'll make sure to have some kimchi on hand too.

Make sure you check out The Domestic Man for this recipe and many more.

 

Smoked Salmon Eggs Benedict by Alex Boake

One of our holiday traditions is to do a Brunch featuring Eggs Benedict. Formerly we would serve this on toasted English Muffins. No longer! We brainstormed and came up with a delicious and healthy alternative. It takes a bit of effort to assemble this meal—but it's sure to impress in both look and taste. Believe me, you won't miss the English Muffin one bit!

Smoked Salmon Eggs Benedict Serves 4

Ingredients

  • 4 Portabella Mushroom Caps
  • 2 Sweet Red Peppers
  • 12 Thin Slices of Smoked Salmon
  • 4 Poached Eggs

Hollandaise Sauce

  • 2 Egg Yolks
  • 1 Tbsp Fresh Lemon Juice (Half of a Medium-sized Lemon)
  • 1/2 tsp Dried Mustard Powder
  • 1/8 tsp Sea Salt
  • 1/2 Cup Butter
  • Fresh Dill to Garnish

Directions

Rinse your Portabella Mushroom Caps, and pat dry. Rinse Sweet Red Peppers, and cut off the tops. Cut each into four slices, and remove the seeds. Preheat your grill to high, and then grill the Mushrooms and Red Peppers for 3 or 4 minutes per side. Pre-heat oven to 200. Plate the Mushrooms, topping them with the Red Pepper slices on four oven-safe dishes. Keep them warm in the oven while you prepare the rest of the ingredients.

Poach the four Eggs, ensuring that the yolk remains runny. This should take about 3 and a half minutes.

While the Eggs are being poached, prepare the Hollandaise Sauce. In a small bowl, measure the Egg Yolks, Lemon Juice, Mustard Powder and Salt. Using a glass measuring container, microwave the 1/2 Cup of Butter on high for about 1 minute—or until it is very hot and bubbling. With an immersion blender, or electric beaters, gradually add the hot Butter to the Egg Yolk mixture. Blend this mixture until it is creamy and thick.

Remove the plated Mushrooms from the oven, being careful of the hot dishes! Remember to turn the oven off. Top each Mushroom with 3 slices of the Smoked Salmon, and 1 Poached Egg. Pour the Hollandaise Sauce over each, dividing it equally among the 4 plates.

Top with Fresh Dill, and serve! Enjoy the creamy combination of the Hollandaise, runny Egg Yolk, contrasted with the fresh notes of the Lemon and Dill—along with the sweetness of the Red Peppers and Smoked Salmon.