MUSSELS IN CURRY BROTH

I’m no hunter, but I’m proud to say I’ve killed my own food. That’s right: I’ve sent scores of bivalves to their quick, painless, and delicious deaths, and I honestly couldn’t be happier with the results. Mussels are inexpensive, sustainable, and yummy. Pair ’em with a big, poufy green salad, and slurp away!

Makes 2 servings		4 garlic cloves, minced
Hands-on time: 15 minutes		¼ cup minced shallots
Total time: 30 minutes		1 cup chicken broth
		1 small dried bay leaf
		½ teaspoon Indian curry powder
		2 pounds fresh, live mussels, cleaned
		2 tablespoons ghee or fat of choice
		1 tablespoon chopped fresh cilantro
		1 tablespoon chopped fresh mint
		1 tablespoon chopped fresh basil
		Kosher salt (optional)

DO THIS:

1. In a stockpot or Dutch oven, combine the garlic, shallots, broth, bay leaf, and curry powder. Bring the liquid to a boil, and then turn down the heat to low and simmer the broth for about 3 minutes.
2. Increase the heat to high, and add the mussels. Give them a good stir before covering the pot. Steam the mussels for 4 to 5 minutes, stirring once at the halfway mark. The mussels are ready when their shells open.
3. Use a slotted spoon to transfer the steamed mussels to a large serving bowl. Toss out the ones that remain closed—those are the ones that died before the cooking process began, and believe me: you really don’t want to eat them. Cover the mussels with foil.
4. To finish off the sauce, whisk the ghee and herbs into the broth. Taste for seasoning, and add salt only if necessary. Pour the broth over the mussels and serve.

 

CHEW ON THIS:

• This goes without saying, but always start with super-fresh mussels. Keep them on ice in the fridge, covered with a wet paper towel, until you’re ready to cook.
• Fresh mussels are alive, so don’t wrap ’em in plastic or they’ll die prematurely. Remember: dead mussels = bad mussels.
• To prep mussels for cooking, rinse them off in water, and then yank off their beards—the hairy tendrils that dangle from their insides.

 

 

WALNUT PRAWNS

I’ve always loved walnut prawns. When my parents would take us out for celebratory feasts (in Chinese restaurants, naturally), I could never resist the siren call of crunchy shrimp and candied nuts—all slathered in a creamy, tangy-sweet sauce. When I went Paleo, I resigned myself to a bleak gastronomic future bereft of my favorite childhood dish...until I invented this utterly authentic-tasting real-food version.

Makes 4 servings		3 tablespoons Paleo Mayonnaise
Hands-on time: 20 minutes		1 tablespoon honey
Total time: 20 minutes		1 teaspoon fresh lemon juice
		1 pound (approximately 20 to 25) uncooked large fresh shrimp, peeled and deveined
		¾ teaspoon kosher salt
		1 egg white
		2 tablespoons tapioca starch
		1 cup ghee or fat of choice, for frying
		½ cup Maple-Spiced Walnuts
		1 tablespoon sesame seeds, toasted

DO THIS:

1. First, make the sauce. In a small bowl, combine the Paleo Mayonnaise, honey, and lemon juice, and whisk to combine into a sweet, creamy dressing. Set it aside.
2. Toss the shrimp in a separate bowl with the salt.
3. In a large bowl, whisk the egg white until frothy, and add the tapioca starch. Mix to form a smooth batter. No clumps, please!
4. Add the shrimp to the batter and mix well, making sure they are completely coated.
5. Melt the ghee in a large cast-iron skillet over medium heat. Once the ghee is shimmering, fry the shrimp in three separate batches. Cook the shrimp for 1 to 2 minutes on each side, or until they’re golden on the outside and no longer translucent on the inside. Transfer the cooked shrimp to a wire rack.
6. When all the batches are done, place the shrimp in a bowl with the honey-mayonnaise sauce, and toss gently to coat the prawns before plating. Sprinkle the Maple-Spiced Walnuts and toasted sesame seeds on the prawns, and serve immediately.

 

  Sometime in the late 1980s or early 1990s, walnut prawns made their way from Hong Kong to Chinatown restaurants in San Francisco and Los Angeles, and have since become a favorite worldwide for those who crave "authentic" Chinese food.

But although walnut prawns originated in Asia decades ago, this dish (and in particular, its sweet, creamy sauce) was originally inspired by "Western-style" American cuisine.

Irony, thy name is "walnut prawns."

  Enjoy this dish with a steaming bowl of Easy Cauliflower "Rice"!

 

SPICY COCONUT SHRIMP

This dish originated in the tropical coasts of Southeast Asia, where both coconuts and crustaceans abound. Coconut shrimp has since spread the world over, but my recipe takes it back to its roots, marrying it with another regional specialty: spicy sriracha. This ain’t your momma’s coconut shrimp; sink your teeth into the crunchy, golden coconut crust, and you’ll discover tender shrimp marinated in a fiery Asian chile sauce.

Makes 4 servings		1 pound (approximately 20 to 25) uncooked large fresh shrimp, peeled and deveined but with tails left intact
Hands-on time: 30 minutes		¼ cup Paleo Sriracha or hot sauce of choice
Total time: 1½ hours		Finely grated zest from ½ small orange
		Melted ghee, for greasing
		3 egg whites, lightly beaten
		½ cup arrowroot powder
		¼ cup coconut flour
		¼ cup almond flour
		1 teaspoon kosher salt
		½ teaspoon paprika
		¼ teaspoon freshly ground black pepper
		½ cup shredded unsweetened dried coconut

 

To devein your shrimp, make a shallow slit along the length of the shrimp's back, and pull out the dark ribbon running from head to tail. The "Vein" is not actually a vein, by the way -- it's the digestive tract. You don't have to remove it, but it has a flavor and texture that not everyone enjoys. 

 

DO THIS:

1. Throw the shrimp in a large bowl or 1-gallon freezer bag, and add the sriracha and orange zest. Mix well, and marinate the shrimp in the fridge for 30 minutes or up to 2 hours.
2. When you’re ready to cook, take the marinated shrimp out of the refrigerator and preheat the oven to 400°F with the rack in the middle position. Lightly grease a wire rack with melted ghee, and place it atop a parchment- or foil-lined baking sheet.
3. Put the egg whites in a small bowl.
4. Take out three plates or shallow bowls. Pour the arrowroot powder into the first one. In the second shallow bowl, mix the coconut flour, almond flour, salt, paprika, and pepper. Pour the shredded coconut into the last bowl.
5. Holding each shrimp by the tail, dredge it in the arrowroot powder, shaking off any excess. The arrowroot powder will help keep the batter from falling off the slippery marinated shrimp. Dip the shrimp in the egg white, and then dredge it in the spicy flour mixture. Dip the shrimp in the egg white once more, and then coat it in the shredded coconut.
6. Place the shrimp on the greased wire rack. Bake for 15 to 20 minutes or until the shredded coconut is golden brown and the shrimp is bright pink, flipping the shrimp halfway through the cooking time. Keep an eye on the shrimp, and don’t burn the coconut. Serve immediately.

 

FRY IT!

Prefer pan-fried shrimp? No problem!

Turn the burners on the stove to high, and heat ½ cup of ghee (or enough to reach a depth of ¼ inch) in a cast-iron skillet. Once the oil’s hot and shimmering, turn the heat down to medium, and pan-fry the shrimp for 1 to 2 minutes per side, or until golden on the outside and just opaque in the center. Drain on a wire rack before serving.

I know what you're thinking: What am I supposed to do with the 3 leftover egg yolks? Answer: use them to make Paleo Mayonnaise and Mexican Chocolate Pots de Creme!

SHRIMP + WATERMELON SKEWERS

These quick and easy skewers are a perfect balance of summery textures and flavors. The snap of briny grilled shrimp pairs surprisingly well with the juicy sweetness of charred watermelon—and a liberal squeeze of lime at the end adds a tangy zing that marries all the components together.

Makes 16 servings		2 pounds (approximately 20 to 25 per pound) uncooked large fresh shrimp, peeled and deveined, but with tails intact
Hands-on time: 15 minutes		2 pounds watermelon flesh (from about ½ medium watermelon), cut into 1-inch cubes
Total time: 15 minutes		3 tablespoons macadamia nut oil or melted ghee
		½ teaspoon lemon pepper seasoning
		Kosher salt
		4 limes, quartered

DO THIS:

1. On each skewer, thread 2 to 3 shrimp and 2 to 3 watermelon chunks, alternating each.
2. Brush oil on the prepared skewers and sprinkle with the lemon pepper seasoning and salt.
3. Lay the skewers on a grill over high heat for 4 to 6 minutes, turning once. The skewers are done when the shrimp turn a bright orange and are no longer translucent.
4. Serve with lime wedges (or season to taste with the juice from the limes just prior to serving).

 

According to the folks at America's Test Kitchen, there's no need to pre-soak the wooden skewers. The tips will always burn no matter what, so why bother? 

 

SLOW-POACHED MAGIC TUNA

If you’ve got fresh albacore, you must make this dish, which I adapted from a David Tanis recipe. It doesn’t get easier than oven-poaching tuna in olive oil, and by adding a generous sprinkle of Magic Mushroom Powder, you exponentially increase the umami in this dish. Bonus: leftovers stored in the braising liquid will keep for up to a week, which means you’ll always have a healthy snack at your fingertips.

Makes 4 servings		2 pounds skinless fresh albacore fillet
Hands-on time: 10 minutes		2 teaspoons Magic Mushroom Powder
Total time: 30 minutes		4 garlic cloves, minced
		⅔ cup extra-virgin olive oil

DO THIS:

1. Preheat the oven to 325°F with the rack in the middle position. Cut the fillet crosswise into 1½-inch steaks, and season them with Magic Mushroom Powder.
2. Arrange the tuna steaks in a single layer in a deep-sided oven-safe dish, and evenly distribute the garlic on top of the fish. Pour olive oil into the bottom of the dish, stopping only when it reaches halfway up the tuna steaks. Cover the dish, and poach in the oven for 10 minutes, or until the steaks are cooked halfway through.
3. Gently flip over each tuna steak so that the uncooked sides are now in the olive oil. Cover the dish and continue poaching in the oven for another 10 minutes or until just barely cooked through. Serve with a drizzle of the Magic Mushroom Powder–infused olive oil from the baking dish.

 

Tuna itself is already umami-rich due to its high inosinate content. Add Magic Mushroom Powder to the mix, and your taste buds will be giving you high-fives. 

FRIED SALMON PATTIES

Makes 4 servings | Hands-on time: 30 minutes | Total time: 8 hours

Fresh, wild-caught salmon is wonderful, but I don’t always have the time (or energy) to herd the kids into the car for a drive to the market or fishmonger. Fortunately, I keep a stockpile of canned fish in my pantry; when I’m short on time, I simply whip out my trusty can opener and voila! Dinner is served!

What? You’re not keen on eating fish straight from the can? Then transform that lowly can of wild salmon into savory, delicate patties. Crisp and golden brown on the outside, tender and moist on the inside, these salmon patties make for a great weeknight meal—and no one’ll suspect that you made ’em with canned fish. (Just remember to throw away the open cans. They’re a dead giveaway.)

 

GET:

1½ pounds canned boneless, skinless wild sockeye salmon packed in water, drained and broken up into small chunks
¼ cup Paleo Mayonnaise
2 scallions, thinly sliced
2 large eggs, lightly beaten
2 tablespoons chopped fresh Italian parsley
¼ medium yellow onion, minced
¼ cup coconut flour, divided
1 teaspoon paprika
½ teaspoon dried dill
½ teaspoon kosher salt
¼ teaspoon dried mustard
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
2 tablespoons ghee or fat of choice
2 lemons, cut into wedges
¼ cup Louisiana Rémoulade (optional)

 

DO THIS:

1. In a large bowl, mix together the salmon, mayonnaise, scallions, eggs, parsley, onion, 1 tablespoon of the coconut flour, the paprika, dill, salt, dried mustard, garlic powder, and pepper.
2. Divide the salmon mixture into 8 equal portions, and use your hands to form each into a patty roughly 3 inches in diameter and ¾ inches in height. Place the cakes on a parchment-lined plate. Cover and chill in the fridge for at least 30 minutes to firm up the cakes.
3. When you’re ready to cook, spread the remaining coconut flour in a shallow dish, and lightly coat the cakes, shaking off any excess. Heat the oil over medium heat in a large cast-iron skillet. Once it’s shimmering, fry the cakes in the ghee for 2 minutes or until golden brown. Transfer to a wire rack to drain off any excess oil. Serve with lemon wedges (and Louisiana Rémoulade, if desired).

 

 Not a salmon lover? Substitute tuna or lump crab meat instead!

 

 

SPICY TUNA CAKES

You may not normally associate canned fish with sweet potatoes and jalapeño peppers, but these hot ’n spicy tuna cakes are a revelation. They’re tender and sweet, but with a wickedly peppery bite that sneaks up on you. Eat them for breakfast, lunch, or dinner—or whip up an extra-big batch for your next dinner party.

Makes 12 cakes		3 tablespoons melted ghee, divided
Hands-on time: 20 minutes		10 ounces canned albacore tuna packed in water, drained
Total time: 45 minutes		3 scallions, thinly sliced (about ⅓ cup)
		2 tablespoons finely minced fresh cilantro
		1⅓ cup mashed Oven Baked Sweet Potatoes
		2 large eggs
		1 tablespoon minced jalapeño pepper
		Finely grated zest from ½ medium lemon
		½ teaspoon red pepper flakes
		Kosher salt
		Freshly ground black pepper
		3 medium lemons, cut into wedges (optional)

DO THIS:

1. Preheat the oven to 350°F with the rack in the middle position, and use a brush or paper towel to grease a 12-cup regular-sized muffin tin with 1 tablespoon of melted ghee.
2. In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine. Then, mix in the eggs, remaining 2 tablespoons melted ghee, jalapeño, lemon zest, and red pepper flakes. Don’t overwork the ingredients—keep the chunks of fish intact as much as possible. Season with salt and pepper to taste.
3. Scoop a quarter cup of the mixture into each greased muffin tin cup, and flatten with the back of a spoon. Bake the tuna cakes for 20 to 25 minutes or until an inserted toothpick comes out clean.
4. Transfer the cakes to a wire rack to cool. (The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip them upside down, and tap them gently on the counter.)
5. Serve with lemon wedges. They’re fantastic right out of the oven, but you can also pan-fry them in some melted fat in a skillet over medium heat to crisp the edges and impart some extra crunch.

 

Who needs sandwiches? These spicy little bites are perfect for packed lunches.  

 

WHOLE ROASTED BRANZINI

I had my first bite of branzino over a decade ago, after Henry and I had slowly eaten our way from the Tuscan countryside up to Venice. We lost ourselves for hours each day, exploring every nook and cranny of the vibrant City of Bridges, from the quiet streets of Giudecca to the crowded center of San Marco. No two corners were the same, but at every restaurant we visited, I insisted on ordering whole roasted branzino.

A prized catch in Northern Italy, branzino—also known as Mediterranean seabass or loup de mer—is now booming in popularity in restaurants throughout North America, and it’s not hard to see why. Branzino isn’t expensive, and it’s among one of the most eco-friendly seafood choices on the market. Most important (to me, anyway), its flesh is deliciously tender and flavorful, with mildly sweet and nutty notes.

Yes, the prospect of whole-roasting a fish—especially one nicknamed the “wolf of the sea”—can be a bit daunting. But just for you, I’ve come up with quick, foolproof method that’ll dirty just one pan. Ready?

Makes 2 servings		2 (1-pound) branzini, gutted and scaled
Hands-on time: 10 minutes		Kosher salt
Total time: 25 minutes		Freshly ground black pepper
		1 small lemon, thinly sliced
		4 sprigs fresh Italian parsley
		6 sprigs fresh thyme
		2 tablespoons melted ghee, divided
		1 lemon, cut into wedges

 

Can't find branzini? You can use rainbow trout instead. Just shorten the cooking time if your fishies are on the smaller side!

 

DO THIS:

1. Preheat the broiler with the oven rack 4 to 6 inches from the heating element. Place a non-coated heavy-duty baking sheet on the rack. You want to get the tray red-hot before placing the fish on it.
2. Pat dry the exterior and interior of the fish with a paper towel. Using a sharp knife, cut three evenly spaced slits in the flesh on both sides. Cut deeply—all the way down to the bone. Generously season the fish inside and out with salt and pepper. Shingle the lemon slices so that they slightly overlap, and tuck them into the cavity of the fish along with the herbs.
3. Brush 1 tablespoon of the ghee onto the pan, and place the fish on the hot ghee. The skin should sizzle as soon as it hits the pan. Brush the remaining tablespoon of ghee over the top of the fish, and broil the fish for 3 to 5 minutes or until the skin is blistered on top. Carefully flip the fish with a wide spatula, and continue cooking for another 2 minutes or until they are cooked through. The skin should be browned and crispy, and the tender flesh should flake off the bones easily.
4. Remove the fish from the oven, and rest them for 5 minutes. Discard the herbs and lemon slices, and serve the branzini with fresh lemon wedges.

As the fish cook, their fins will raise to say "hello." Clip 'em off with kitchen shears if you're skeeved out by the salute! 

 

 

CRAB + AVOCADO TEMAKI

We’ve always been big sushi fans, so temaki (seaweed-wrapped hand rolls) with spicy crab and avocado make regular appearances in our kitchen. I usually have all the ingredients for these creamy, crisp rolls in our fridge and pantry, so it’s a breeze to throw together this no-cook recipe. Plus, everyone in the family can assemble their own, which means even less work for me.

Makes 16 hand rolls		2 tablespoons Paleo Mayonnaise
Hands-on time: 15 minutes		2 scallions, thinly sliced
Total time: 15 minutes		1 pound cooked lump crab meat
		½ teaspoon red pepper flakes (optional)
		Juice from ½ medium lime
		Kosher salt
		Freshly ground black pepper
		8 toasted standard-size nori sheets, cut in half width-wise
		1 large Hass avocado, pitted, peeled, and thinly sliced
		2 small Japanese or Persian cucumbers, cut into matchsticks
		Handful of radish sprouts or micro greens

DO THIS:

1. In a large bowl, combine the Paleo Mayonnaise, scallions, crab meat, red pepper flakes (if using), and lime juice. Season with salt and pepper to taste, and mix well.
2. To assemble each roll, hold a piece of nori shiny-side down, and scoop 2 tablespoons of the crab mixture onto the left side of the rectangle. The filling should be at a diagonal, running from the top left corner to the bottom center of the nori.
3. Top the crab with a slice of avocado, some cucumber, and sprouts. Fold the bottom left corner of the nori over the filling before wrapping the long part of the nori around the crab and vegetables to form a cone. Serve immediately—don’t let the nori get soft!

 

HUH?

Nori, the Japanese name for paper-thin sheets of dried seaweed, can be found at most Asian markets.

It’s packed with calcium, iron, zinc, and protein, and is used for all kinds of food preparations across Asia. In Japan alone, roughly 9 billion (!) sheets of nori are consumed every year.

I keep nori on hand to roll up sushi or to garnish dishes and clear soups. Keep some toasted nori in your pantry; it can be a culinary lifesaver.

 

Feeling spicy? Add a dash of shichimi togarashi (Japanese seven-flavor chili pepper)!