Summer Surf n’ Turf
Sean Coonce & Suzanne Robertson are the creative minds behind the Paleo recipe & lifestyle blog, Pastured Kitchen. Sean initially began Paleo to treat his epilepsy & improve his health, finding a passion for changing one’s life with food. Suzanne found Paleo through Sean, while dealing with multiple food sensitivities, as well as recovering from multiple eating disorders. She finds rediscovering a healthy relationship with food one of the most important tools to a healthy lifestyle. You can stay connected with Suzanne & Sean on their blog, PasturedKitchen.com, Facebook, Twitter and Instagram.
Teriyaki Pineapple Shrimp Skewers
- 1 lb wild shrimp, deveined and peeled
- 1/2 cup coconut aminos
- 1/4 cup water
- 1 tbs sesame oil
- 2 tbs coconut sugar
- 3 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- fish sauce to taste, about 3 dashes
- 1 green onion sliced
- 1 cup pineapple, cubed in 1/2 inch pieces
- In a small saucepan combine coconut aminos, water, sesame oil, coconut sugar,garlic, ginger and fish sauce and heat until sugar completely dissolves. Remove from heat and allow to cool.
- While teriyaki sauce is cooling, soak bamboo skewers in salted water for at least 1 hour. This will prevent the skewers from burning on the grill and the salt in the water will season the shrimp from the inside as they cook.
- Once cooled, pour over shrimp in a glass container, add green onions and marinate for 30-60 minutes.
- While shrimp is marinating, preheat grill to high.
- Remove shrimp from marinade and add shrimp and pineapple to the skewer taking care to sandwich the pineapple in between the head and tail of each shrimp as shown in photo.
- Grill shrimp skewers on high heat for 2-4 minutes per side depending on the size of your shrimp.
- Remove from grill and serve immediately.
Firecracker Duck Wings
- 4 whole duck wings
- sea salt
- 2 dried bay leaves
- 1 stalk lemongrass, chopped
- 2-4 cups duck stock or chicken stock
- 2 cups duck fat for frying
- 1/2 cup butter
- 1/4 cup Sriracha
- 2 tbs coconut aminos
- fish sauce to taste, about 2 dashes
- Preheat oven to 350°F
- While oven is preheating, rinse duck wings with cold water and pat dry with a paper towel. Season both sides of wings liberally with salt and pepper. Let stand 30 minutes to 1 hour.
- Add duck wings, stock, lemongrass and bay leaves to a large roasting pan or dutch oven, cover and roast in oven for 90 minutes or up to 4 hours. The goal here is to get the wings close to fall off the bone tender yet not quite.
- Remove wings from the oven and let cool slightly.
- Place wings in a separate pan or airtight container, strain braising liquid and pour over wings. Refrigerate 2 hours or overnight.
- Remove wings from refrigerator, pat dry and set aside to come up to room temperature.
- While wings are resting, add duck fat to a heavy bottomed pot or deep fryer and heat to 350°F.
- Fry duck wings until crispy and golden brown. About 5 minutes.
- Place wings on a paper towel to soak up any excess fat. Toss immediately with firecracker sauce, serve and enjoy!
- Melt butter in a saucepan over low heat.
- Once butter has melted, whisk in coconut aminos, sriracha, and fish sauce. Set aside and keep warm.
NOTE: If you don’t have a roasting pan, use a crock pot on HIGH and follow the steps above. Also, if you don’t have access to duck wings, this method will work for chicken just as well.
Curried Chicken Salad
- 2lbs boneless chicken thighs, skin removed
- 1-2 Tbsp cooking fat (duck fat, bacon fat, coconut oil)
- 1 to 1 1/2 C homemade Mayo (*see below)
- 4 celery stalks, chopped
- 3 Tbsp yellow curry powder
- 3/4 C dry roasted sliced almonds
- Splash of apple cider vinegar
- Salt & pepper to taste
- Preheat the oven to 375°F.
Place the chicken thighs on a baking sheet. Sprinkle with fat of choice and salt & pepper.
- Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F.
- Set aside and let cool.
- Once cooled, chop chicken into bite-sized pieces and place in a large mixing bowl.
- Add in mayo, celery and curry powder and mix until well incorporated, adding more mayo as needed.
- Fold in almonds. Add in salt & pepper and vinegar.
- Serve in wrapped in lettuce, alongside slice of tomato or on top of a salad.
- Store in the refrigerator in an airtight container and enjoy.
(makes a bit over 1 cup)
- 1 egg
- 1/4tsp dry mustard
- 1 Cup mild tasting oil (light-tasting olive oil, avocado oil or a mix)
- juice of 1 lemon
- Crack egg into a tall mason jar or large cup along with dry mustard.
- Using an immersion blender, blend egg as you slowly poor oil into the jar. Going to quickly will result in oily scrambled eggs.
- Once all oil is in and the mixture has thickened, add in lemon juice and blend until combined.
- Store in the refrigerator in an airtight container and enjoy with about a week.
Smoked Paprika Tri Tip
- 1 tri tip roast
- 1 tbs smoked paprika
- 1 1/2 tsp coriander
- 2 tbs oregano
- 1 1/2 tbs fresh rosemary, chopped
- 2 garlic cloves, minced
- 1 1/2 tbs sea salt
- 2 tsp black pepper, ground
- Add all ingredients except for tri tip to a medium sized mixing bowl and combine thoroughly creating the rub
- Liberally coat tri tip with the rub ensuring an even coating overall
- Place tri tip in a large zip-loc bag and let it rest on the counter to allow it to come to room temperature
- Preheat oven to 250°F
- Heat a cast iron pan over high heat for 5 minutes
- Once hot, add tallow to skillet and sear tri tip for 5 minutes per side or until a nice crust develops
- Place tri tip on a sheet pan with a rack and place in the oven and roast until internal temperature reads about 135°F for medium rare.
- Remove from oven and let rest at least 15 minutes before you slice into tri tip.