I know, everyone always says eating turkey isn't just for the Thanksgiving feast. It's good all year round. Well, this is the turkey I cooked for Thanksgiving! I'm posting it here because it's paleo friendly, delicious, and you might think you're not really dieting afterall.
Obviously before I put him in the oven! I stuffed this big guy with onions, fresh herbs, whole garlic cloves and lemon. Then I tied up his legs (really not a bondage movie!:)) and seasoned him all over with lots of sea salt, cracked black pepper and fresh thyme. (Not sure where I got this "him" thing from--maybe my dad).
Here it is, ready to eat. Dig in!
This spinach, apple and red onion salad would be perfect with the roast turkey for the paleo eater! I wonder why it's sideways... These are my favorite honey crisp apples, juicy, crunchy and sweet.
You must all check out my new page, The Real Bowman! I've known Steven since he was just a little boy, and he is greatly talented in music and writing! He's also a very awesome young man, humble in heart and wise beyond his years... so please take a minute or two and visit his page.
I grew up around lots of good food, good drink and many family celebrations. We'd get together and eat amazing food--sometimes my dad would buy a big ole beef tenderloin, season it well and cook it on the spit. Oh the smells! Lots of Hors d'Oerves with us all munching away, talking, laughing, drinking, sometimes exotic drinks. At Easter my dad always made Ramos Fizzes and they were good! We all took a part in bringing something to the table. And we would all clean up, too. And there was always laughter, no matter what, even when a relative who I won't mention :) dropped the Thanksgiving turkey right on the kitchen floor!!
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Maybe it all started here... This is a picture taken oh somewhere around the 1940's of my grandparents' (Goggy and Poppy) drive-in where my Goggy would cook up some pretty scrumptious food! She's on the left in the picture, and my mom is on the right. I don't know who the person is in the middle but she must have worked there. I heard stories throughout my childhood of many movie stars stopping in for a bite to eat on their way from Los Angeles to San Francisco. Caesar Romero was one. I can't remember who else. I miss Goggy and Poppy. They were good grandparents.
A picture of my grandparents' motel located right next door to their drive-in. Just a small ten room motel. So many good memories staying with them, playing forts in their tiny living room--so tiny that anyone coming into the room would have to crawl under and through the forts (sheets strewn about the furniture) to get to the other rooms. We had so much fun. So much love. And of course lots of very good comfort food.
This is a picture of my dad taken a long, long time ago. He was a test pilot in the Navy and served in both WWII and the Korean War (that was around the time I was born); he was also one of the first Blue Angels. I don't think he was ever afraid of anything. And he sure loved good food!
My dad flew these F4U Corsair planes off and on to carriers.
And this is a picture of my dad, probably sometime in the 1950's, with his plane, a Beechcraft Model 17 Staggerwing and one of the most beautiful planes ever built, that he named "The Snarlin' Darlin'". He loved that plane.
Sauteing fish is simple to do and brings out a lot of flavor. I cook this way when I want something fast, but good. I saute flattened chicken breasts and add sliced onions, lemon juice and tarragon. Here, I've sauteed talapia.
The fish is just a little crispy on the outside but juicy and succulent on the inside; and the butter tastes so yummy when it gets that brown flavor--nutty and rich! All I did to finish the dish was to squeeze lemon juice on it and top with parsley.
Oh these lobster tails were so good! After David fixed them properly by getting the meat out of the shell and making them look so pretty, I brushed a little melted butter on them and sprinkled paprika on top. Then I baked them in the oven on a very high heat and voila! Super yummy-ness!
These are shrimp and fish kebabs I grilled--can't remember what kind of fish I used, but it was probably cod or halibut, and actually you can use any firm fish. The reason it looks so yellow is because I marinated them in turmeric (a spice with amazing health benefits and a warm, peppery flavor); then I added lots of garlic, fresh herbs, olive oil and white wine. The orange bell pepper and chunks of yellow onion brought out more flavor making these kebabs a mouthful of deliciousness!
Cooking fish and seafood really is easy! And tastes good, too!
Google defines "Fish" as a cold-blooded animal that lives in the water and swims... whereas, "Seafood" is defined as edible fish or shellfish from the sea. I guess "sea" is the key word, here. Saltwater fish live in the sea (duh, did anybody miss that?) so saltwater fish is seafood! Yay! But trout is just fish since it doesn't live in the sea. Hmmm, seems like seafood would come under the broad term of fish...but no since shellfish is in the seafood category and shellfish obviously does not swim around. Oh.
I love my bamboo steamer just because it's kind of different and so fun to use. I'm getting ready to steam some salmon (fish or seafood?).
Oh look! Here it is! First, I added water to my wok then placed the steamer in the wok and added lettuce to the bottom of the steamer, then the salmon topped with fresh ginger and green onions.
Here's the finished dish all dressed up and ready to eat! The salmon, cooked this way, was very succulent, tender and had just a delicious flavor with the addition of ginger, green onions, and the light sauce I made using soy sauce and a little brown sugar.
I made an edamame salad to go with the steamed salmon. It has edamame (of course), bean sprouts, cherry tomatoes and snow peas. Very fresh! Very light! Very good!
My parents used to take us out to a lot of different restaurants when I was a kid so I got to sample a variety of good food which I loved because I think I must have been born a "foodie." I seemed to be the only grand kid my grandpa (Poppy) loved to feed because he said I would eat anything! I still love food, love to eat, and will try most any food... well, within reason. So what does this have to do with fish you ask? Nothing. Except when I ate out I mostly always ordered either trout or fried chicken. (My husband David says my fried chicken hooked him! More on that later). Lately, I've been preparing an awful lot of fish/seafood (what is the difference, really??) because our son has become a pescatarian (one who eats fish but not other meat). One dish I've made is a swordfish recipe I found in my Ina Garten cookbook David gave me for my birthday. It's really good!
I can't tell you just how yummy this is, but I will anyway. This is YUMMY! And the recipe is easy.
For the sauce, whisk together 2 T. lemon juice, 1/4 C. good olive oil, 1 t. dried oregano, pinch of red pepper flakes, 1 T. salt, and 1 t. black pepper. Set aside.
Season the fish with salt and pepper. Grill it for about 2 minutes on each side until almost cooked through. Remove to a flat dish, prick holes in the fish with a fork, and pour the lemon sauce over the fish while it's still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes. Now eat!
Sauteed baby kale with garlic, sea salt, freshly cracked black pepper and tossed with just a light drizzle of good olive oil and balsamic vinegar at the end was a delicious side for the fish.
Roasting cherry tomatoes tossed with a little olive oil, salt and pepper, really brings out their rich and sweet flavors. These also went well with the swordfish.
I'd really been wanting to try grilling meat on wooden planks so not long ago we bought some very good wild king salmon fillets and cedar planks and had a go at it! So fun and easy! Tastes incredibly delicious, too!
Soak the plank in water for a few hours
Season the fish with salt and pepper--that's all, really! It doesn't need anything else, honestly!
When the salmon is finished grilling, it has this incredible delicious smoky flavor! You might think you're somewhere in the forest of the Pacific Northwest under the stars.... or something.
Oh! All gone!
Did I tell you we grilled the salmon in December while the snow began to fall?
This salad was a great accompaniment to the salmon. I sliced fennel and red onion, then added an assortment of green lettuce, orange segments, fennel fronds, and kalamata olives. I drizzled an olive oil and balsamic vinaigrette over the top and sprinkled with sea salt and freshly cracked black pepper.
Hey! How did this get in here? :) This is my Rachel Ray garbage bowl that I use all the time! It's a big help! You might want to get one. It looks pretty on the counter, too.
I grew up in Kern County in the heart of the San Joaquin Valley in California so I was raised on farm fresh vegetables, fruits, nuts, and free-range beef. One of my fondest memories as a child was traipsing off to the fields with my two sisters and parents on a weekend morning right after the rains fell searching for mushrooms. Cool, musky smells. I'll never forget the story of my sister's great find. We were all busy going this way and that searching for those delicious mushrooms when my mom noticed that my sister's bag was quite full, but she discovered that it was full, not of mushrooms, but cow chips! I guess when you're a little kid sometimes the two get confusing.
Anyway, after we'd harvested plenty of mushrooms, we would head home to saute them and grill great big beef steaks (something on the bone, but not sure what cut) to go along with the mushrooms.
I did not pick these mushrooms (and not sure I would today!), but I bought these at our local organic fresh produce grocery store. They are a variety of wild mushrooms and were just delicious! Paleo is good!
If you don't feel like eating steak, roast chicken goes mighty fine with "shrooms," too. This one is cooked on a spit on my Farberware cooker. So good rubbed with a little olive oil and lots of herbs.
Or you can roast a laid-back chicken with cioppino onions for some really full flavor from the carmelization on the onions.
Artichokes go very well as a side to the chicken and mushrooms. I cook mine in a big pot of water that's flavored with fresh garlic and lemons. A long, long time ago when I was very young, my parents and their friends, George and Doreen, would travel to the coast, somewhere around Pismo Beach, California, and pick artichokes right off the bushes. I don't think they were supposed to do that because I remember my mom telling me that Doreen was the spy who made sure no one was coming by watching in her compact mirror.
I can't believe all this delicious food is Paleo friendly, but it is... and it's all food that is good for you, too! So eat away!
I just can't get enough of that spicy, south of the border, aromatic food! And I'm still working on creating just the right Mexican flavor that appeals to me....so....off to the kitchen!
Fresh, colored bell peppers, tomatillos, avocados--so many delicious choices for cooking the food I love. Hey! Where are all the chile peppers? And garlic and onions?
This is my "modified" version of a Baja fish taco. I say "modified" because I like a homemade crunchy taco shell and Baja fish tacos are made with soft shells.
This definitely has Mexican flavors but the recipe is American. It's a Chile Rellenos Puff made from green chiles, milk, eggs, cottage cheese and sharp cheddar cheese. Tastes like a crustless quiche that is very creamy. I drizzle mine with green salsa and top it with more sharp cheddar. This makes a great brunch dish, lunch, or quick dinner--just add a side salad!
Buen Provecho!
A Plug for my Hubby!
My husband David Duncan, an artist and sculptor, graduated from Otis Art Institute sometime way back in the 70's (yes, 1900's!) where he studied under the prominent Abstract Expressionist Emerson Woelffer.
David's work is currently being shown at a local restaurant/gallery. You can visit his website at davidduncanartist.com
His artwork is AMAZING!
Mmmm... smell the bold aromas of freshly picked green chiles roasting over an open flame and the citrusy smell of tomatillos simmering on the stove along with a large clay pot of thick garlicky pinto beans gently bubbling away... This says Mexican cooking to me! And so do creamy yet crunchy chilaquiles, and smooth tangy enchilada suizas, Baja California fish tacos (who can resist?), tacquitos (which means "small tacos," or sometimes called flautas "flute," or just rolled fried tacos), and even a simple yet delicious chile rellenos puff!
This is an easy way to make chilaquiles that keeps the tortillas crunchy. There are many different ways to make chilaquiles and depending on where in Mexico the recipe derived, it may include either scrambled or fried eggs. I don't put eggs in mine, but I do like to add cooked shredded chicken meat that makes a delicious and satisfying dinner.
Green Chilaquiles in Roasted Tomatillo Sauce (from Pati's Mexican Table):
18-5" corn tortillas
2 pounds green tomatillos, husked and rinsed
Half of a large white onion
1 or 2 serrano or jalapeno chiles (I used 1 of each)
1 garlic clove
2 or 3 cilantro sprigs
2 cups chicken broth
To Garnish:
1/2 cup onion, thinly sliced
1/4 cup cilantro, chopped
1/2 cup queso fresco
1/4 cup Mexican cream
To prepare the tortillas, I cut them into 2-inch strips, fry in oil and then salt them. Or you can bake them as Pati does.
To Prepare the Tomatillo Sauce:
Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and chiles in a bowl. Add about 1 T. of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray and sprinkle with salt. Bake until tomatillos are soft and plump and all the ingredients look charred. Let cool. Add the charred vegetables, cilantro and broth to a blender and mix well. Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce
from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.
To Serve:
When the sauce is hot, quickly but carefully add the tortillas and shredded chicken (if you're using). Stir to coat all ingredients and garnish.
This is a pan of creamy Enchiladas Suizas made with shredded chicken and a spicy tomatillo sauce wrapped in flour tortillas.
And now this is a pot of delicious tomatillo sauce that I use, not only for enchiladas, but also for drizzling on tacquitos. Mmmm, and it's soooooo good!
Shredded beef tacquitos sizzling in the fry pan getting nice and crunchy on the outside yet soft and yummy on the inside.
Ready to eat! Delicious beef tacquitos drizzled with my tomatillos sauce, cojito cheese, cliantro, and fresh avocado and tomato on the side.
I last posted about Chile Rellenos, which I love, and they're so good with yummy cheese enchiladas, homemade Mexican rice and homemade refried beans--oh yum!
This is a super easy recipe that calls for one cup of white rice fried in a little cooking oil. After it looks golden, add chopped onion, minced garlic and one chopped tomato. Stir it around for a while and then add two cups of chicken broth, cover and let it cook until the liquid is absorbed.
This is a great day to serve these creamy cheese enchiladas with homemade spicy enchilada sauce!
And here's the whole plate of food! Chile Relleno, cheese enchilada, rice and beans! (Mexicali's #13 with one chile relleno on the side)! Oh, so good!
