tag:blogger.com,1999:blog-66271331946366583072024-03-19T01:12:43.235-07:00Seaside Kitchenpaleo food | present daySeaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-6627133194636658307.post-43770799319439437132014-05-30T19:34:00.000-07:002014-05-30T19:34:00.771-07:006 Minute BreakfastI'm hooked on the 6 minute egg. No clean up, it's super versatile, you don't have to peel it, and you get a perfectly runny egg every time. While my egg is boiling I threw 2 pieces of Ezekiel bread in the toaster, then topped with some power greens and a little feta. Once that egg is done, just crack that sucker right on top.<br />
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<a name='more'></a>The Six Minute Egg<br />
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Step 1: boil some water</div>
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Step 2: drop in a couple eggs (gently)</div>
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Step 3: Set a timer for 6 minutes (no, not 5 or 7....trust me)</div>
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Step 4: When timer goes off, remove from heat and run under cold water</div>
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Step 5: Hold the egg in your hand and use a knife to make a crack right in the middle (do this over your plate). Then gently scoop out the insides over your toast. </div>
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Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com2tag:blogger.com,1999:blog-6627133194636658307.post-1570873650924867072014-05-29T19:29:00.003-07:002014-05-29T19:29:46.425-07:00S3: Steak & Sriracha SlawThis is a super easy weeknight meal, and by choosing a think flank or strip steak, it cooks quickly. If you don't want to prep the slaw, you can usually by a bag of all the veggies pre shredded.<br />
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Steak & Sriracha Slaw</div>
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For the steak:</div>
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1 flank steak</div>
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3 cloves garlic, minced</div>
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2 tbs red wine vinegar</div>
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2 tbs dijon</div>
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1 good glug olive oil</div>
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salt & pepper</div>
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Put all of the ingredients in a ziploc bag or bowl, toss the steak in there to coat, and marinate in the fridge for a couple hours. (Or you can watch it for 15 minutes if you're in a rush - I hear beef marinates faster if you will it to). Heat up a pan on high and cook that meat until is has a nice sear on the outside and it's done in the middle. </div>
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For the slaw:</div>
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1 bag of pre-shredded slaw, or...</div>
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1/2 head red cabbage</div>
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1 zucchini </div>
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3 large carrots</div>
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2 tbs red wine vinegar</div>
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2 tbs rice vinegar</div>
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1 good squirt sriracha</div>
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1 tbs raw honey</div>
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salt & pepper to taste</div>
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Whisk together all the ingredients and toss the shredded veggies in to coat. Adjust spice accordingly</div>
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<br />Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com1tag:blogger.com,1999:blog-6627133194636658307.post-70117477683415283162013-03-13T17:00:00.000-07:002013-03-13T17:00:11.302-07:00Selenium: Why I'm Not Dead of Mercury PoisoningI grew up in a family owned fish restaurant - my Dad owned a seafood market and cafe - and not only was it my first solid food, but I ate fish almost every day of my life for 13 years. Since I am writing this, you can assume I have not died from Mercury poisoning. <br />
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"Selenium, an essential element in our diet, is vital to the body's antioxidant system and proper immune function. It has anti-cancer effects and is known to detoxify the body of mercury"<br />
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You can get selenium from other foods such as Brazil nuts, sunflower seeds and onions.<br />
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You should be more concerned about the <a href="http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_iPhone.aspx" target="_blank">sustainability of the fish population</a> than mercury toxicity. Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-82631289791996722312013-03-11T07:04:00.004-07:002013-03-11T07:04:33.789-07:00Paleo JambalayaWe love jambalaya, but more often than not it has a lot of undesirable ingredients and leaves us cursing ourselves for putting our stomach through the ringer. What we really enjoy about a dish like jambalaya are the flavors, so it's fairly easy to recreate a much lighter version of this spicy cajun dish.<br />
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<span class="Apple-style-span">If you have the butternut squash puree on hand this dish is a pretty quick weeknight meal - less than 20 minutes from chopping to gorging - and the precooked </span>Andouille<span class="Apple-style-span"> sausage is key. You won't get the same flavor if you use kielbasa. Depending on how spicy you like it, you can kick up the cayenne. </span><br />
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1 onion, diced</div>
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1 bell pepper, diced</div>
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2 small celery stalks, diced</div>
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Couple tbs of coconut oil</div>
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2 garlic cloves, smashed and minced</div>
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1 bunch of green onions, chopped (save some for garnish)</div>
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1 pack pre-cooked spicy Andouille sausage, chopped</div>
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1/2 can tomato paste</div>
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1 small butternut squash, roasted and pureed*</div>
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1 tsp chili powder</div>
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1 tsp cayenne</div>
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1 tsp cumin</div>
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1 tsp paprika</div>
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salt & pepper to taste</div>
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In a large cast iron skillet, saute onion, bell pepper, and celery in the coconut oil until they begin to soften. Add garlic and cook until fragrant. Add green onions, sausage, tomato paste, squash and all the spices. Simmer over med/med-low until warm. Add green onions to the top and serve. </div>
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You can also serve it over some grated cauliflower if you want some 'rice'</div>
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*Cut squash in half longways and scoop out the seeds. Place the flesh side down on a baking sheet and roast for about 30 minutes in a 375 degree oven, or until you can easily pierce the side with a fork. Remove the meat and puree or just smash with the fork.</div>
Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com1tag:blogger.com,1999:blog-6627133194636658307.post-60337479561496944612013-03-01T07:14:00.000-08:002013-03-01T07:14:00.223-08:00Paleo Words of Wisdom<div style="text-align: center;">
I can't remember where I originally saw this quote (I'd like to say I was clever enough to coin it), but it's worth remembering when you buy your meat.</div>
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<br />Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-31742896541657951242013-02-27T07:17:00.000-08:002013-02-27T07:19:23.748-08:00Paleo Good Fats: Rendering Lard I know it's hard not to think lard ass when you read this post, but hold your eye rolls, this will not make your ass fatter (unless you sit on it 23 hours a day). Lard used to be the go-to fat for most home cooks, how many grandmother's used coconut oil? But it fell out of vogue during the microwave heyday and was replaced by some unsavory counterparts, can we say <a href="http://www.motherlindas.com/crisco.htm" target="_blank">Crisco</a>? If you can find lard in the store, it's usually hydrogenated and pumped with preservatives, so do yourself a favor and make some yourself.<br />
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Still not convinced? Lard is <b>high in Vitamin D</b> and just behind olive oil in monounsaturated fats (or MUFAs, which I have trouble saying without laughing), and <b>tolerates high heat </b>when cooking with it. <b>Monounsaturated fats are the 'good fats',</b> and including them in your diet (according to the Mayo Clinic) improves "blood cholesterol levels, which can decrease your risk of heart disease. Research also shows thats MUFAs may benefit insulin levels and blood sugar control, which can be helpful if you have Type 2 diabetes".<br />
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I got my pork fat from my <a href="http://seasidekitchen.blogspot.com/2013/02/out-about-cook-pigs-ranch.html" target="_blank">Cook Pigs Ranch visit.</a> But you may be able to find it in specialty markets, or if you have a butcher they may carry it or can order it for you. My suggestion, find a farmer. They probably have tons. </div>
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<b>Rending Lard</b></div>
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1 pound pork fat (leaf or back fat, see photo below)</div>
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Large dutch oven</div>
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cheesecloth</div>
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Big glass jar</div>
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Step 1: Cut up you fat into tiny cubes. This is easier to do if your fat is slightly frozen. Mine were about 3/4 of an inch cubes, and I'd suggest doing them smaller. </div>
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Step 2: Put fat into your dutch oven with about 1/4 cup of water and turn heat on medium. Stir frequently so the fat doesn't burn on the bottom. Once the fat starts to melt, you won't have to stir as often. You never want it be a full boil so adjust the heat as needed. </div>
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Step 3: It will start to look like chicken broth with croutons on top, this is normal. The pieces of fat will also pop a bit, this may scare the dog, but don't be alarmed. When the pieces start to sink, you're ready to strain. Mine took about 2 hours.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqf_xEHxSjoFRhyphenhypheniwebbsO6fFz_KIVc2qNfPFpLO49G3ym7uWiLvObeoPjItOqmlPkFmvvYwratDT82F0Wgxe1RbbJ2AOqCDolOIG8WkzWFZXuVuHXyvd90ceDyN5GzwuTGR2tmHVTLEE/s1600/image.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqf_xEHxSjoFRhyphenhypheniwebbsO6fFz_KIVc2qNfPFpLO49G3ym7uWiLvObeoPjItOqmlPkFmvvYwratDT82F0Wgxe1RbbJ2AOqCDolOIG8WkzWFZXuVuHXyvd90ceDyN5GzwuTGR2tmHVTLEE/s1600/image.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There are two types of pork fat used to render lard. The back fat on the left, which I used, and the leaf fat on the right. Leaf fat comes from around the kidneys and is popular to use for pastries as it is almost flavorless. </td></tr>
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Step 4: Allow it to cool slightly, then strain the liquid through a fine mesh sieve or cheesecloth into a large mason jar. (I'd suggest the cheesecloth - I didn't have any and the sieve left some sediment in the bottom on my jar). The liquid will be brown, but as it cooks on the counter it will turn white. Store in the fridge or freezer</div>
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Step 5: This is totally optional, but the little solid bits that are left can be baked or friend to eat as snacks or put on salads. They are an acquired taste I can't say we were fans.</div>
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I use my lard to make eggs, add richness to soups, or as a butter substitute. It does not have a strong flavor, but will give your meals some depth.</div>
Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-23066867972162600762013-02-25T09:01:00.002-08:002013-02-25T09:01:58.555-08:00Eat Your Greens: Paleo Dijon Super SlawThis is a delicious way to eat your greens... I made a huge bowl, expecting it to last a couple days, and we devoured it in one sitting. By sitting, I mean standing at the kitchen counter, then leaving the fork in in the bowl and taking a bite every time we walked by.<br />
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Paleo Dijon Super Slaw</div>
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About 4 cups greens (I used beet greens and kale)</div>
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3 slices cooked bacon, diced</div>
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2 shredded carrots</div>
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Couple tbs chopped green onions</div>
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Handful of dried cranberries</div>
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Put it all in a big bowl</div>
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Dressing:</div>
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1 tbs Dijon</div>
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4 tbs olive oil</div>
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2 tbs red wine vinegar</div>
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Salt and pepper to taste</div>
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Put all the dressing ingredients in a jar, screw the lid on tight and shake it like you're bruising a martini. Toss with the greens and eat. </div>
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Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-52942562702094357342013-02-22T10:50:00.001-08:002013-02-22T10:51:39.819-08:00Out & About: Cook Pigs RanchThe picturesque drive up the mountain to Julian is two lanes most of the way, but as you start to climb up into the forest, past the pie places, egg stands, apple trees, and <a href="http://julianhardcider.biz/" target="_blank">cider mill*</a>, you almost forget you're in Southern California. Julian is northeast of San Diego, nestled in the Cleveland National Forest and home to the new <a href="http://www.cookpigs.com/" target="_blank">Cook Pigs Ranch</a>. <br />
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Cook Pigs was initially a subsistence farm, with the sole intention of providing meat for the young family, but soon grew into much more. The Cooks soon found out that if they cared about what they were feeding their children, others did too, and thus a bigger project was born. They are raising Heritage Red Wattles, GOS Heritage, Large Black Heritage and Berkshire Heritage breeds pigs, and also have some goats on property for milk production. You can learn more about the <a href="http://www.cookpigs.com/about-our-pigs.html" target="_blank">breed history and bloodlines on the Cook Pigs site</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4B-oizZ60d46CjfV3kPFvksKn0dq4ptLQ_AX2ZiYP1hkNARDY7gipZZuCOHi-umBXU7xOpCU0hAzuYz3bYgC2a4Q7fR_WSKyYlPlR6ABAsGNgmnrxXCa2JvKxeMPlqPVdPdWDtFkoqc/s1600/image4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4B-oizZ60d46CjfV3kPFvksKn0dq4ptLQ_AX2ZiYP1hkNARDY7gipZZuCOHi-umBXU7xOpCU0hAzuYz3bYgC2a4Q7fR_WSKyYlPlR6ABAsGNgmnrxXCa2JvKxeMPlqPVdPdWDtFkoqc/s1600/image4.jpg" /></a></div>
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Krys Cook may have been a reluctant farmer, but after chatting with her she seems to have settled in just fine. While her husband Mike is deployed, she runs the day to day operations of the farm, and is truly passionate about what they do. <br />
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She talked about her 'moms' (the sows that breed the butcher pigs) and how she had to bottle feed and raise them so she could bond with them, which makes it easier to manage them when they get bigger. And boy do they get big. I have to say I was intimidated when I took my first step inside one of the pens, this formidable beast could do some major damage if she wanted to, but lucky for me the moms were docile and almost affectionate (you can see Krys in the photo above petting one of her girls). When I was in the pen with some of the newly weaned butcher pigs, they were insanely curious and I found myself standing there like Ace Ventura having a 'come to me jungle friends' moment while they were nibbling on my boots. <br />
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The pigs eat apples, acorns, macadamia nuts and beer mash. They also get crunchy tortillas for snacks like a dog working on a pig ear (ironic). All the foraging for acorns and cold weather - the ranch is almost 5000 ft in elevation - makes for a happy pig that has great marbling. They're almost like the kobe beef of swine, all that's missing is the massage by a Japanese man.<br />
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The marbling, or fat in the meat, is making Cook Pigs pork a hot commodity for home cooks and chefs alike. They've started suppling pigs to local restaurants, and hope to have the opportunity to meet more chefs and deliver to more restaurants.<br />
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With 20 acres, the Cooks have room to grow, and they hope to expand their operation to include other grass-fed meats (like bison!).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUlTvfWeh5i_qeI-odt0w1NuiXvY1KH8-r31WEMEuOuJFyIlYtTwa9ICB8WCKs6-_KjC37RFiewTMxrSmihsJ421vyCs2yBLXHHzE-07VT4zjcSnx5qGFnRYHYqOAeI-LRNa9CqGubCE/s1600/photo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUlTvfWeh5i_qeI-odt0w1NuiXvY1KH8-r31WEMEuOuJFyIlYtTwa9ICB8WCKs6-_KjC37RFiewTMxrSmihsJ421vyCs2yBLXHHzE-07VT4zjcSnx5qGFnRYHYqOAeI-LRNa9CqGubCE/s1600/photo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The little ones - I have to admit, you can't think about these cute little guys when you're searing a pork chop</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRD2_9vnwKm03Zh5oeEdiCJGfWVviI4RkcWtDaaPJnOdXNz90kNuRA5c0DKYOGiHsg6n1uwrWkBFeXpZyEbiRKbdTOs5mXs6-Ru-J-ugtJK4CgH0_e9QXTOLvdN0odYnCAVRWtuCFLwI/s1600/photo2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRD2_9vnwKm03Zh5oeEdiCJGfWVviI4RkcWtDaaPJnOdXNz90kNuRA5c0DKYOGiHsg6n1uwrWkBFeXpZyEbiRKbdTOs5mXs6-Ru-J-ugtJK4CgH0_e9QXTOLvdN0odYnCAVRWtuCFLwI/s1600/photo2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some happy pigs foraging for acorns</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">These were the little dudes nibbling on my feet</td></tr>
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I learned the ins and outs of running a ranch: who spends what time in which pen, where the piglets go after their weaned, who's a good mom and who's not. I think it's pretty awesome that even in Southern California, you can still shake hands with your farmer, and I support that type of relationship in this wasteland of super markets** and packaged food.<br />
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So do yourself a favor, <a href="http://www.cookpigs.com/orders.html" target="_blank">order some pork</a> - Cook Pigs works with a butcher and USDA certified processing plant so you can get any cuts your heart desires - and support your local farmer! They also plan to host butcher classes, complete with pig roasts, this summer, so us city folk can really get up close and personal with our dinner.<br />
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And it wouldn't be complete without a <a href="http://seasidekitchen.blogspot.com/2013/02/paleo-pork-chop-with-chipotle-blueberry.html" target="_blank">recipe</a>! I cooked a gigantic bone in pork chop when I got home and it was as delicious as promised. Anyone want to go in on a pig pool???<br />
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<a href="http://seasidekitchen.blogspot.com/2013/02/paleo-pork-chop-with-chipotle-blueberry.html" target="_blank">Paleo Pork Chop with Chipotle Blueberry Pan Sauce</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFNOijgTSQJtF5MxiYcVcCtA6sYTwQncc-P2KYEF6hMnVJNncckLQPNA7CKvNOfSD8_Na89DYj1sN25EdvPzGmt_UHf-3qCFLMj_2eyJB_uXd2yv9xwseyfWW8mhXYsd2BSiH-8HtGlg/s1600/image_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFNOijgTSQJtF5MxiYcVcCtA6sYTwQncc-P2KYEF6hMnVJNncckLQPNA7CKvNOfSD8_Na89DYj1sN25EdvPzGmt_UHf-3qCFLMj_2eyJB_uXd2yv9xwseyfWW8mhXYsd2BSiH-8HtGlg/s1600/image_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ranch dogs following us as we drove around the property. I brought my dog and he almost passed out at the sheer excitement of roaming 20 acres. At the time of this picture he was MIA, but he eventually surfaced with a shit eating grin and a limp. Curious.</td></tr>
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*<a href="http://julianhardcider.biz/" target="_blank">Julian Hard Cider</a> is gluten free and made with one ingredient, fresh apples. It's also delicious<br />
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**Don't get me wrong, I go to the supermarket, but you have to shop very very carefully.<br />
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<span class="Apple-style-span" style="color: #c09777; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><span class="Apple-style-span" style="line-height: 48px;"><br /></span></span>Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-46135989873336195882013-02-22T10:50:00.000-08:002013-02-22T10:51:05.253-08:00Paleo Pork Chop with Chipotle Blueberry Glaze<span class="Apple-style-span" style="font-family: inherit;">I came home with some major pig loot after my visit to <a href="http://seasidekitchen.blogspot.com/2013/02/out-about-cook-pigs-ranch.html" target="_blank">Cook Pigs Ranch</a>, and since I have a small freezer, I got right to work eating some of that delicious heritage pork. If you have a great piece of meat, I always recommend going easy on the sauce - if not forgoing it altogether. My husband and I shared this GIANT bone-in pork chop and had a ton of the sauce left over, so this recipe can easily work for up to 6 pork chops. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vRA92egDd4jQeqXZJ4eRjE60sexudBdJwsCEbxB-59-TWpt3_ZD4lD6xjdF2qXg3s_gKczL5pu8QNyPnc9UKWRQ7iO3HWBmoBirclnGsPdZIbkJH6apqfaPpP8YJzPG0r9zQFzlnu_w/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vRA92egDd4jQeqXZJ4eRjE60sexudBdJwsCEbxB-59-TWpt3_ZD4lD6xjdF2qXg3s_gKczL5pu8QNyPnc9UKWRQ7iO3HWBmoBirclnGsPdZIbkJH6apqfaPpP8YJzPG0r9zQFzlnu_w/s1600/image.jpg" /></a> </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Paleo Pork Chop with Chipotle Blueberry Glaze</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3-6 pork chops</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3 chipotle chiles in sauce (they come in a can)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Handful of blueberries</span></div>
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3 tbs maple syrup</div>
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1 cup champagne</div>
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2 tsp balsamic</div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Zp_LgaG3cj_CRfXBywjznXDljOE0lpG-GFzgFQM1mDpXFQ0c8vCLOFjq1LGbJ_dev2lTStUbUybzTZtLNwsSekcRqJyO_eIffYsxNyIfPClnoazMQCiBEhXSPTK9eY2yEW3rgjBsVR0/s1600/pork1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Zp_LgaG3cj_CRfXBywjznXDljOE0lpG-GFzgFQM1mDpXFQ0c8vCLOFjq1LGbJ_dev2lTStUbUybzTZtLNwsSekcRqJyO_eIffYsxNyIfPClnoazMQCiBEhXSPTK9eY2yEW3rgjBsVR0/s1600/pork1.jpg" /></a> </span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 380. In a large cast iron skillet heat some coconut oil and sear each side of the pork on high heat. For my giant bone-in chop I seared each side for about 3-4 minutes. After you've done both sides, put the pan in the oven and bake them for about 35 minutes (again, mine was close to 3 inches thick, so if your chops are thinner, they'll probably only need about 20 minutes in the over. You want the internal temp to be between 145 and 160.)</span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLA4-04PYMAIcW06CTYjzwIsflA0O7vpkvG3tCgp62FlEdbpPAtzkrszpsfMftaczQ1kVwmTsrGZCaSfunu9CDe4W71c8fyWoi8ItZFpvqEpTneHXRmTlEEF0yI0RgpZwYTCbc4tc6Kpg/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLA4-04PYMAIcW06CTYjzwIsflA0O7vpkvG3tCgp62FlEdbpPAtzkrszpsfMftaczQ1kVwmTsrGZCaSfunu9CDe4W71c8fyWoi8ItZFpvqEpTneHXRmTlEEF0yI0RgpZwYTCbc4tc6Kpg/s1600/photo.jpg" /></a></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLA4-04PYMAIcW06CTYjzwIsflA0O7vpkvG3tCgp62FlEdbpPAtzkrszpsfMftaczQ1kVwmTsrGZCaSfunu9CDe4W71c8fyWoi8ItZFpvqEpTneHXRmTlEEF0yI0RgpZwYTCbc4tc6Kpg/s1600/photo.jpg"></a><br />Remove pan from oven, take the pork chops out and put them on a cutting board to rest. Put the skillet back on the stove (check yourself before you wreck yourself! I always forget and grab the handle when it's back on the stove and that sucker will be <i>hot</i>) and turn the heat to high. Put the champagne in and let the pan deglaze, scraping up everything that's loosening on the bottom. (I can't say scrape the brown bits anymore thanks to Southpark). <br /><br />Once the champagne has started to reduce, add the remaining ingredients and cook on medium/med-high, stirring often, until the sauce starts to thicken and almost look syrupy. Spoon a little sauce over the pork chop and serve.</span></div>
Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-42673336654498621112013-02-19T08:00:00.000-08:002013-02-19T08:00:08.188-08:00Primal Pastures Farm Tour<div class="separator" style="clear: both; text-align: center;">
I'm sorry I have to miss this one! I <a href="http://seasidekitchen.blogspot.com/2012/11/out-about-primal-pastures.html" target="_blank">visited the guys out at Primal Pastures</a> and enjoyed meeting them and their delicious chickens. If you're in Southern California, you should check it out the farm tour this weekend and see what pastured chickens are all about. </div>
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<a href="https://www.facebook.com/events/539830439369850/permalink/539830442703183/" target="_blank"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FExvlqa7fVlPfsmiJQoSjYRIWZMZtNLm3QYnQQyKRFZ6xZAyo3q90G_VMSNnocavplCC2wz-lmIXyqDUSgd__-n3FfcpnI0WWS71AnaOafMqG6UhZENIeI3eQrTRTehko-AjjsGcf2Q/s640/WAPF_Event_Small.jpg" width="640" /></a></div>
<br />Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com1tag:blogger.com,1999:blog-6627133194636658307.post-82498638818038673922013-02-14T09:44:00.000-08:002013-02-14T09:51:23.508-08:00Paleo in the MainstreamI was almost giddy when I saw a feature in my beloved <a href="http://www.sunset.com/" target="_blank">Sunset Magazine</a> about a Portland chef, who's also Paleo. Gregory Gourdet, from <a href="http://departureportland.com/" target="_blank">Departure Restaurant + Lounge</a>, did a very brief Paleo diet overview, and then added a little magic. <br />
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"Paleo food doesn't have to be stripped down. I cook with bold Asian seasonings: lots of ginger, chiles, like jalapenos and and Thai, lemongrass, galangal, and kaffir lime. And I like to finish dishes with hazelnut, coconut, or pistachio oils to crate unique flavor profiles."<br />
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See...like I've been saying, it doesn't have to be boring! (but good on those of you than can eat steak and steamed broccoli for every meal)<br />
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Gourdet is also a marathoner and reminded me a little of <a href="http://www.oregonlive.com/mix/index.ssf/people-events-stuff/what_is_paleo.html" target="_blank">Steve Erkel</a>....anyone up in rainy Portlandia eaten at Departure? </div>
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<br />Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-72994740195328623942013-02-10T17:00:00.000-08:002013-02-10T17:00:01.644-08:00Paleo Leek & Yam Latkes<br />
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Say that 5 times fast, leek and yam latke... I said lamb instead of yam every time. Leeks look like a giant green onion, but they have a great mild flavor that works well in soups or even just solo with a little olive oil. These latkes are a spin off a traditional potato pancake, and they are quite addicting. I ate 3 right out of the pan before I could even take pictures. </div>
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4 large leeks </div>
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1 yam, grated </div>
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1 tsp of sea salt </div>
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1 tsp of cracked pepper </div>
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1 tsp cumin</div>
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1 tsp garlic powder</div>
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2 tbs fresh chopped cilantro</div>
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2 tbs <a href="http://www.amazon.com/gp/product/B00015UC4I/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00015UC4I&linkCode=as2&tag=seasikitch-20" target="_blank">arrowroot</a></div>
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2 to 3 tbs almond flour</div>
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4 eggs</div>
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<a href="http://secure.ttpurchase.com/D83ABCC3-1E0B-90B3-0E9CBADF5F16FF58" target="_blank">Coconut oil</a> for frying</div>
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Cut the white part of the leeks into 1/4 inch circles (you can save the dark green parts on top for stock). Wash them really well, as they have this great ability to hide dirt that you don't want to be crunching later. Simmer them in a pot of boiling water for about 5 minutes just until they start to get tender. Drain and rinse with cold water.</div>
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Beat eggs in a large mixing bowl and add the leeks, grated yam, and all the spices. Mix well, and add the arrowroot and the 2 tbs almond flour. If the mixture looks too sticky, add a little more almond flour just until it binds.</div>
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Heat a couple tablespoons of coconut oil in a large cast iron skillet (you can drop in a tiny, tiny piece of the latke batter, and if it sizzles right away it's ready). Take about 2tbs of the batter and drop it in the oil, pressing down a little so it's flat. Fry about 3-4 minutes on each side and drain on a paper towel.</div>
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Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-80951967769892066702013-02-06T06:56:00.000-08:002013-02-06T06:56:29.635-08:00Paleo Balsamic Pork ChopsThis is a pretty easy weeknight meal, and I find that pork chops go on sale pretty frequently at my local grocery store. This pan sauce only has 2 ingredients and isn't overly sweet. <br />
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4 pork loin chops (I used bone in)</div>
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<a href="http://secure.ttpurchase.com/D83ABCC3-1E0B-90B3-0E9CBADF5F16FF58" target="_blank">coconut oil</a> for cooking</div>
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salt & pepper</div>
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3 tbs <a href="http://www.amazon.com/gp/product/B0006Z7NNQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0006Z7NNQ&linkCode=as2&tag=seasikitch-20" target="_blank">liquid aminos</a> (or soy sauce)</div>
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3 tbs balsamic - I had a bottle of some really awesome <a href="http://www.amazon.com/gp/product/B008DHZGPG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008DHZGPG&linkCode=as2&tag=seasikitch-20" target="_blank">Napa Valley Naturals fig balsamic vinegar</a> but you can use any kind)<br />
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Sprinkle each side of pork chops with salt and pepper. Heat about a tablespoon of coconut oil in a cast iron skillet and cook pork (about 5-6 minutes each side depending on thickness). I did one chop at a time, then put them in the oven at about 325. Cook the thickest one first, and they'll all finish in the oven around the same time. If you're nervous about the pork being done, the internal temperature should be between 145 and 160. </div>
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Once you've cooked the chops, add the liquid aminos and the balsamic to the pan and start scraping all the bits off the bottom as it simmers. Let it reduce until it starts to turn into a glaze. Spoon sauce over chops and serve. </div>
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Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com2tag:blogger.com,1999:blog-6627133194636658307.post-4080402775177515962013-01-31T07:00:00.000-08:002013-01-31T09:21:51.335-08:00Paleo Chicken Wings (Well Actually Drumsticks)Since Superbowl XLVII is upon us (Go team! I'll remain silent on this one for fear of pissing someone off) and it seems like every commercial is for beer or pizza, I like to be prepared with some good meaty Paleo staples to keep everyone satisfied. I didn't actually use chicken <i>wings</i> for this recipe... because they are small and wimpy and I wanted something that would count as a meal. You can use wings, just adjust the cooking times.<br />
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If you feel like the sauce isn't totally Paleo that's ok, it's on the fence, but I'm eating it anyways.<br />
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The sauce I used is a modification on the <a href="http://seasidekitchen.blogspot.com/2012/05/bbq-sauce.html" target="_blank">Primal BBQ sauce</a> I posted a while back, which I got from <a href="http://www.marksdailyapple.com/" target="_blank">Mark's Daily Apple</a></div>
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For the chicken:</div>
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5 1/2 lbs Chicken drumsticks (it's a party, people)</div>
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salt</div>
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pepper</div>
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paprika</div>
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For the sauce:</div>
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1 6oz can tomato paste (make sure the only ingredient is tomato!)</div>
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4 tbs melted butter</div>
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4 tbs <a href="http://www.amazon.com/gp/product/B0007SN7B4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0007SN7B4&linkCode=as2&tag=seasikitch-20" target="_blank">Pepper Plant hot sauce</a> (or your favorite hot sauce)</div>
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2 tbs <a href="http://www.amazon.com/gp/product/B004Z7FUT0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004Z7FUT0&linkCode=as2&tag=seasikitch-20" target="_blank">Frank's Red Hot</a> (or your second favorite hot sauce)</div>
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3 tbs honey</div>
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4 tbs apple cider vinegar</div>
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1 tbs <a href="http://www.amazon.com/gp/product/B0006Z7NNQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0006Z7NNQ&linkCode=as2&tag=seasikitch-20" target="_blank">Bragg's Liquid Aminos</a> (it's like soy sauce)</div>
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1 tbs dijon mustard</div>
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1 tbs minced garlic</div>
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2 tsp black pepper</div>
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2 tsp chili powder</div>
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2 tsp cayenne</div>
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2 tsp paprika</div>
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2 tsp turmeric</div>
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2 tsp curry</div>
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1 tsp salt </div>
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Water (as needed to get the right consistency)</div>
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Preheat oven to 500 degrees. Lay drumsticks flat on a baking sheet either lined with foil, or my go-to <a href="http://www.amazon.com/gp/product/B002J4BARM/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002J4BARM&linkCode=as2&tag=seasikitch-20" target="_blank">silicone liner</a>s (seriously, these are amazing). Sprinkle both sides of chicken with salt, pepper, and paprika. </div>
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Now for the cooking. Put them in the oven for 25 minutes. Then turn each drumstick over & rotate pans.* Cook 25 more minutes, then spread a little sauce over each one and cook 7 more minutes. Flip wings, rotate pans, sauce other side, cook 7 more minutes. Easy.</div>
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*the reason to rotate the pans is every oven has hot spots, even some of the best. Unless you want some of your chicken crispy and some medium rare, rotate those pans!</div>
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Then, get your face and fingers all messy while you watch the Niners and Ravens battle it out.</div>
Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com1tag:blogger.com,1999:blog-6627133194636658307.post-45898532347509036782013-01-29T08:00:00.000-08:002013-01-29T08:00:08.548-08:00Gluten Free Pork Tacos with Kale & Citrus DrizzleIt was taco Tuesday and I was craving tacos, the real kind, not the slippery lettuce wrapped kind, so I bought some tortillas from our favorite neighborhood Mexican market. If you live in the Costa Mesa/Newport area and haven't checked our El Toro Bravo on W 19th, do yourself a favor and check them out.<br />
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This is sort of a take on El Pastor with the little hint of pineapple mixed with a little heat. If you skipped the corn tortillas these would be paleo.<br />
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For the Pork:</div>
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1 3-4 lb pork butt</div>
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salt & pepper</div>
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1 orange</div>
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Get out your trusty crock pot and put in on low. Salt & pepper all sides of that pork butt and put in that bad boy in there with the orange (juice it and throw the whole thing in there). Turn it on in the morning and walk away...it's that easy. It'll be ready when you get home from work. Don't add any more liquid, you'll have plenty when it's all done. </div>
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For the Drizzle:</div>
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Juice and zest from 1 orange</div>
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Juice from 1 lemon</div>
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a handful of pineapple cubes</div>
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2 tbs olive oil</div>
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Couple drops Tabasco (adjust accordingly)</div>
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Pulse until mixed...I always have the Trader Joe's frozen pineapple tidbits on hand and those work great. I like to pulse it ever so slightly so there's still some pineapple chunks in there.</div>
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Toppings:</div>
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Red onion, sliced</div>
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Blanched kale*</div>
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Sliced radishes</div>
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Pico de Gallo</div>
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Cilantro</div>
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Heat up some tortillas and load em up!</div>
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*You can do the kale raw, but I like to take the dry crunch out of the greens by dropping them in boiling water for about 30-45 seconds then transferring to an ice bath. The dunk in the hot water wilts it ever so slightly and the ice bath keeps it from overcooking and getting soggy.</div>
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Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-5240523657267415162013-01-24T09:56:00.000-08:002013-01-24T09:56:25.757-08:00Paleo Asian Pork Lettuce WrapsThese are super tasty but not something you want to eat on a first date (if you know what I mean). I tried to eat them as daintily as possible, imagining myself at Downton Abbey for tea with Grandmama, but I just ended up slurping a lot next to my husband with chili sauce running down my arm. Thankfully I'm married and he's stuck with me.<br />
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If you have an Asian market nearby, I urge you to go explore! They have some amazing spices and sauces, fish and produce. I also like to buy at least 1 thing that I cannot identify and try it. Sometimes I win, sometimes I lose. If you don't have an Asian market, I tried to include links.<br />
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1 pound pork (you can use ground, but I cubed up some pork tenderloin I had)<br />
1/2 onion, diced<br />
3 large garlic cloves, smashed and minced<br />
1 large carrot, peeled and finely diced<br />
1/2 bell pepper, diced<br />
1 tbs <a href="http://secure.ttpurchase.com/D83ABCC3-1E0B-90B3-0E9CBADF5F16FF58" target="_blank">coconut oil</a><br />
1 zucchini, diced<br />
1/2 tsp <a href="http://www.amazon.com/gp/product/B000EICPAG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=seasikitch-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000EICPAG" target="_blank">fish sauce</a><br />
2 tbs almond butter<br />
1 tsp <a href="http://www.amazon.com/gp/product/B0019JRIN8/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=seasikitch-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0019JRIN8" target="_blank">mirin</a><br />
1 tsp rice vinegar<br />
2 pinches <a href="http://www.amazon.com/gp/product/B002HVIWWS/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=seasikitch-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B002HVIWWS" target="_blank">Chinese 5 spice</a><br />
salt & pepper to taste<br />
sliced almonds, green onions, red bell pepper for garnish<br />
Lettuce leaves for wrapping*<br />
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In a large wok heat the coconut oil and add the onion, carrot, and bell pepper. Cook until onions become soft, then add the garlic and cook until fragrant. Add the pork and and zucchini and cook until pork is browned on all sides. Add fish sauce, almond butter, mirin, rice vinegar, 5 spice and salt and pepper and cook until pork is done. If it seems to soupy, remove pork and let the liquid reduce down a bit.<br />
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Serve in lettuce cups with desired accoutrements<br />
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Some topping I like: <a href="http://www.amazon.com/gp/product/B0000CNU2J/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=seasikitch-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0000CNU2J" target="_blank">hot chinese mustard</a>, <a href="http://www.amazon.com/gp/product/B001TZJ3OE/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=seasikitch-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B001TZJ3OE" target="_blank">sweet chili sauce</a>, sliced almonds, green onions, red bell peppers....Or you could use: <a href="http://www.amazon.com/gp/product/B0019JNU9O/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=seasikitch-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0019JNU9O" target="_blank">ponzu</a>, <a href="http://www.amazon.com/gp/product/B000I6E87C/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=seasikitch-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000I6E87C" target="_blank">hoisin </a><br />
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*I grow butter lettuce, but the leaves are fairly small and a little delicate, so I also used some of my collards, and those have a ton more structural integrity. <br />
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Disclaimer: I called these Asian because they have a mix of flavors from different countries. I have Thailand, China, and Japan representing in this dish<br />
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<br />Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-15037748748535687052013-01-22T07:00:00.000-08:002013-01-25T12:38:28.430-08:00No Bake Paleo Lemon Ginger TartI know that I've posted a lot of sweets lately, but this one is worth it. Probably more a summer dessert (my friend was quoted as saying "it's like key lime pie!"), but I could eat this any time of year.<br />
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It's like a creamy, citrus-y, sweet little reason to leave it in your fridge with a fork in it. (not like I would ever do that.... err....). It works best to take it out of the fridge about 10-15 minutes before you serve it, so it gets that smooth texture, but not enough to be too soft. I liked that this wasn't super sweet, you really get that nice acidic, tart flavor from the lemons, but if your sweet tooth is borderline dangerous you may want to sub some agave for the maple syrup.<br />
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I adapted this tart from the <a href="http://www.amazon.com/gp/product/1936608685/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1936608685&linkCode=as2&tag=seasikitch-20" target="_blank">Paleo Indulgences</a> cookbook.<br />
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Crust:</div>
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2 cup almond flour</div>
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2/3 cup finely shredded, unsweetened coconut (<a href="http://www.amazon.com/gp/product/B000F4D5I0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000F4D5I0&linkCode=as2&tag=seasikitch-20" target="_blank">This kind</a> is SUPER fine)</div>
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1/4 cup coconut oil, melted</div>
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1/4 cup pasture butter, melted</div>
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2 tbs pure maple syrup</div>
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1 tsp sea salt</div>
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Mix all the ingredients together and press into a round tart pan on the bottom and up the sides.</div>
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For the filling:</div>
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3/4 cup raw cashews, soaked overnight</div>
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1/2 cup coconut oil, melted</div>
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1/2 cup pasture butter, melted</div>
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Juice from 3-4 lemons (use Meyer for a sweeter tart)</div>
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3 tbs coconut butter, softened</div>
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2 tbs maple syrup</div>
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zest from 1 lemon</div>
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2 tsp ground ginger</div>
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2-3 cardamom pods, ground</div>
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<br />Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-80038840189155339702013-01-18T10:00:00.000-08:002013-01-18T15:46:17.603-08:00Paleo Collard Greens with BaconI planted a winter vegetable garden and I have more collard greens than my morning smoothies would ever need, so I've been making them in the evenings too. If it's possible to OD on leafy greens (I'm growing spinach, beet greens, and kale as well) I'll let you know, because surely it will happen to me.<br />
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Having a garden is pretty awesome, you can go out and harvest them on demand, so if you live in an area than can handle a winter garden, plant yourself some greens! They're super hardy and relatively low maintenance, so fear not if you find your green thumb missing.<br />
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This is by far my favorite way to prepare greens if you're cooking them. It works with beet or dandelion greens too - or any bitter greens for that matter.<br />
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2 thick slices bacon, chopped</div>
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1 tsp coconut oil</div>
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1 large shallot, diced</div>
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2 large garlic cloves, mashed and minced</div>
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2 gigantic handfuls of collard/dandelion/beet greens</div>
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1 tsp sesame oil</div>
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1 tsp Grade B maple syrup</div>
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pinch salt</div>
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pinch cayenne</div>
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Heat a large skillet or dutch oven (it needs to have a lid) and add the shallot, bacon and coconut oil. Cook until bacon is done and shallots are wilted, add garlic and cook about a minute longer. Add greens, sesame oil, maple syrup, salt & cayenne. Cover and cook about 20 minutes. My greens were big and old, but if you buy the smaller, younger more delicate greens they may be done in as little as 8 minutes.</div>
Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-67484397892303494582013-01-16T14:30:00.000-08:002013-01-16T14:57:08.147-08:00Where I've Been LatelySo if you've noticed my blogging rhythm has been less than stellar, my sincerest apologies, but I've been cooking a lot of my old standby's lately and that's hardly newsworthy. I do however keep my <a href="http://instagram.com/seasidekitchen" target="_blank">instagram</a> (@seasidekitchen) up to the minute (didn't you want to know what I'm eating/cooking/planting in real time?!?!). So, head on over to the hipster hangout and give me a follow. <br />
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<br />Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-65406055795486568042012-12-04T09:13:00.000-08:002012-12-04T09:13:30.725-08:00Paleo Peppermint Sugar Cookies & FrostingI recently attended a paleo holiday cookie exchange, and was at a loss for a recipe to bring, so I opted to pull something from the aptly named <a href="http://www.amazon.com/gp/product/1936608685/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1936608685&linkCode=as2&tag=seasikitch-20" target="_blank">Paleo Indulgences</a> cookbook. The premise of the cookie exchange if you've never been to one (aside from the fact it's an excuse to get together, drink champagne, and listen to Christmas music), is that everyone makes a different cookie, then you swap so each girl gets to home with 6-12 of each type of cookie.<br />
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The exchange was a success, the only problem is coming home with a sh*tload of delicious cookies - just what I need in the house! I may have had a few for breakfast the next morning, but then I put them in cute little boxes to share with friends and neighbors. This was also probably the most expensive holiday cookie exchange in history, no $1.99 bags of white flour around here, and some of the ingredients are hard to find, so I included some links to the items on Amazon in the event you don't have 3 high end health food stores in your neighborhood.<br />
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Paleo "Sugar" Cookies</div>
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1 cup almond flour</div>
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1/4 cup <a href="http://www.amazon.com/gp/product/B003XB3NNE/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003XB3NNE&linkCode=as2&tag=seasikitch-20" target="_blank">coconut flour</a>, sifted</div>
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2 tbs <a href="http://www.amazon.com/gp/product/B003K8Q04O/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003K8Q04O&linkCode=as2&tag=seasikitch-20" target="_blank">arrowroot</a> powder</div>
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1/2 tsp baking soda</div>
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1/8 tsp salt</div>
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1 egg</div>
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2 tsp pure vanilla extract</div>
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1/3 cup pure maple syrup</div>
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2 tbs <a href="http://secure.ttpurchase.com/D83ABCC3-1E0B-90B3-0E9CBADF5F16FF58" target="_blank">coconut oil</a>, melted</div>
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Preheat oven to 350. Place all the dry ingredients (almond flour to salt) in a large bowl and whisk to combine. Add the wet ingredients - minus coconut oil - and blend well with a hand mixer. Or if you have a fancy, well stocked kitchen, go ahead and use that beautiful KitchenAid stand mixer, and if you're reading this Santa...ahem, husband.... I really like <a href="http://www.amazon.com/gp/product/B008RDP6R4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008RDP6R4&linkCode=as2&tag=seasikitch-20" target="_blank">this one</a>. Slowly drizzle in the coconut oil and blend thoroughly. </div>
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Put some arrowroot on your fingers and chalk up for this part. Roll the dough into tiny balls and place on a parchment lined baking sheet. Press down gently with your fingers until you get the thickness you desire. You can sprinkle them with a some <a href="http://www.amazon.com/gp/product/B005HGOIQ4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005HGOIQ4&linkCode=as2&tag=seasikitch-20" target="_blank">coconut crystal</a>s and put them in the oven for about 11-13 minutes. </div>
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<b>For the frosting: (which is also adapted from <a href="http://www.amazon.com/gp/product/1936608685/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1936608685&linkCode=as2&tag=seasikitch-20" target="_blank">Paleo Indulgences</a> )</b><br />
1 stick pasture butter, softened<br />
1/3 cup raw cashews (soaked overnight and then pulsed in a food processor with a squeeze of lemon)<br />
1/3 cup pure maple syrup<br />
2 tsp vanilla extract<br />
2 tbs arrowroot<br />
2 tbs sifted coconut flour<br />
pinch sea salt<br />
3 tbs coconut oil, melted<br />
2 tbs coconut crystals<br />
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<div style="text-align: center;">
Place all the ingredients in a bowl and blend until smooth. Give it a taste and add as you see fit. You can also add a little peppermint extract to the cookies and/or frosting to change it up. See the green ones? I added evil green food coloring to my peppermint batch because I like to live on the (paleo) edge</div>
Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com1tag:blogger.com,1999:blog-6627133194636658307.post-40617108624682019722012-11-27T09:51:00.000-08:002012-12-04T09:49:02.685-08:00The Ultimate Paleo Breakfast SkilletI cook my husband breakfast every morning. Most people will say that I'm spoiling him, but it's an easy way to show him I love him, and I genuinely enjoying doing it. Enough sappy stuff..it's Proper Care and Feeding of Husbands 101. When I have leftovers I usually try to get creative with breakfast, and this little experiment was a success.<br />
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This 'kitchen sink skillet' is also good if you're going out of town and need to clean out the fridge.<br />
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<div style="text-align: center;">
1 slice bacon, diced</div>
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1/2 yellow onion, diced</div>
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1/2 bell pepper, diced</div>
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2 cups cooked spaghetti squash</div>
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Handful of baby heirloom or cherry tomatoes, halved</div>
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4 eggs</div>
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4 cooked breakfast sausage links (there's only 3 in the picture because I ate one)</div>
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Heat your oven to 350. Heat a <a href="http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=cast%20iron%20skillet&linkCode=as2&tag=seasikitch-20" target="_blank">cast iron skillet</a> on the stove and cook the bacon until it renders a little fat. Dump in the onions and bell peppers and cook until they soften up a bit. You may have to add a tiny bit of oil if you don't have enough bacon fat. Add the squash and the tomatoes and cook for another 3-5 minutes. </div>
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Turn off the burners and 'flatten' out your skillet, then make small indentations (or wells) in the squash so you have a little place for the yolk to rest. Just make an indentation though, don't go all the way to the bottom of the pan. Crack the eggs in there, throw the sausage around the edges (just don't crack a yolk!) and cook in the oven until the yolks are set (8ish minutes). Add a little salsa, maybe some avocado and voila. </div>
Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-50019017982180218992012-11-19T12:58:00.000-08:002012-11-19T12:58:00.721-08:00Hand Check Your Steak - Kitchen TipI hate to measure things (if you've read my blog, you know this is where I say "I don't bake, I'm a free spirit in the kitchen..etc etc), so I use my hand when grilling steaks. By pushing on parts of your relaxed palm, you too can have the perfectly cooked steak without stabbing it multiple times with a food thermometer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1-rrw_CdYQcUcu2cUJTBYyHTK6QKqGjirRpW6gujKRkcSocu6zTE9p3sUbsN3mKafqY4-isxD68XO8YSO_Y6OrBhsnlhP4zTpd3ivod8mmgD_ZSBsf3vJS_GR-tnVLCdyQ27TfsOCRI/s1600/2f14558.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1-rrw_CdYQcUcu2cUJTBYyHTK6QKqGjirRpW6gujKRkcSocu6zTE9p3sUbsN3mKafqY4-isxD68XO8YSO_Y6OrBhsnlhP4zTpd3ivod8mmgD_ZSBsf3vJS_GR-tnVLCdyQ27TfsOCRI/s1600/2f14558.jpeg" /></a></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, 'Nimbus Sans L', sans-serif; line-height: 20px;"><em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: italic; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: xx-small;">Illustration by Luciano Magrini, graphic grabbed from an old <a href="http://www.marcussamuelsson.com/tips-2/marcuss-tip-how-to-test-your-meat-and-steak" target="_blank">Marcus Samuelsson post</a></span></em></span>Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com1tag:blogger.com,1999:blog-6627133194636658307.post-15983203136016755782012-11-15T16:58:00.000-08:002012-11-19T09:42:06.488-08:00Out & About - Primal Pastures <div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="background-color: white;">I had the pleasure of visiting the guys at <a href="http://www.primalpastures.com/" target="_blank">Primal Pastures</a> a few weeks back, and here's a little write up I did on the guys (the humans and the chickens). If you need a recipe for a pasture chicken, check out my Paleo <a href="http://Paleo Rosemary & Black Tea Crockpot Chicken (and broth)" target="_blank">Rosemary & Black Tea Crockpot Chicken and Stock</a>.</span></div>
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<span style="background-color: white; font-size: 10pt; line-height: 150%;">The mid morning sun shines piercing amber light through rows
and rows of grapes, their leaves the color of fall during these last days
clinging to the vine after a bountiful harvest.<span style="mso-spacerun: yes;">
</span>Soon these vines will be naked, waiting out winter in Southern California,
until they can be pruned and brought back to life by careful hands.<span style="mso-spacerun: yes;"> </span>I’m in Temecula, a little valley of wine
and agriculture between Orange County and San Diego, in the southwest corner of
Riverside County. It’s harvest festival weekend, so the wineries are full and
limos and party buses creep along the 2 lane roads, but I make a turn, and when
the pavement ends I park up a sloping driveway and am greeted by a tall smiling
man, welcoming me into his garage.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;">I’m at Primal Pastures, a project launched by Tom McDaniel to
promote local, sustainable eating.<span style="mso-spacerun: yes;"> </span>He
found that finding good quality, pastured meats in Southern California was
tough, and why truck in something from out of state when we practically have a
year round growing season?<span style="mso-spacerun: yes;"> </span>While he’d always
been interested in healthy living (he even mentioned the old hippie staple,
Mother Earth news) and had been toying with the idea of getting something
started, it took a few family members – and coincidentally Crossfit
enthusiast/Paleo eaters – to really get the operation up and running.<span style="mso-spacerun: yes;"> </span>The family rallied, and his ‘pasture’ was
born.<span style="mso-spacerun: yes;"> </span>Taking cues from Joel Salatin, who
is considered a pioneer in pasture farming and a voice for conscious eating, he
set up his 2 acres, built some pens, and ordered some chicks.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; font-size: 10pt; line-height: 150%;">What are pasture meats?<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span class="Apple-style-span" style="background-color: white;"><span style="font-size: 10.0pt; line-height: 150%;">Pasture farming is different than free range.<span style="mso-spacerun: yes;"> </span>The USDA defines free range or free roaming
as such: “</span><span style="font-size: 10.0pt; line-height: 150%; mso-bidi-font-family: Verdana;">Producers must demonstrate to the Agency that the poultry has been allowed
access to the outside”, but the definition of allowing access is up for
debate.<span style="mso-spacerun: yes;"> </span>It could be that the coop door
is left open to a concrete slab, or the chickens have access to outside some
time in their life but not consistently.<span style="mso-spacerun: yes;">
</span>They do not have to have access to grass and bugs, or the ability to
walk around, peck, nest, roost, and engage in general chicken shenanigans.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;">More conventional (factory
farmed) chickens are kept tightly packed in pens, where they are so crowded
they’ll often peck at each other.<span style="mso-spacerun: yes;"> </span>This
has led some farmers to ‘de-beak’ chicks when they hatch, which may seem
barbaric and inhumane, but has yet to be outlawed.<span style="mso-spacerun: yes;"> </span>The McDaniel’s chickens not only have the
freedom to roam, but they can establish a pecking order and sort out any
issues.<span style="mso-spacerun: yes;"> </span>A few of the chickens puffed
chests and made little squawks, but they soon moved on to eat grass and enjoy
the sunshine.<span style="mso-spacerun: yes;"> </span>While you might see
“vegetarian fed” eggs and chicken in the store, chickens are not
herbivores.<span style="mso-spacerun: yes;"> </span>They eat bugs and worms, so
while it’s good to know that supplemental feed doesn’t have any ground up
animal parts in it, pasture chicken will not be vegetarians....read more after the jump!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;"></span></div>
<a name='more'></a><br />
<br />
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; font-size: 10pt; line-height: 150%;">“It’s amazing how much grass they eat”<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;">The chickens have a coop and pen
that moves with them as they forage, always having access to as much green
grass, bugs and worms as they can eat.<span style="mso-spacerun: yes;"> </span>When
the grass has been close to depleted, the pen and the chickens move over to a
new pasture and the process repeats itself indefinitely.<span style="mso-spacerun: yes;"> </span>While the amount of grass and bugs/worms they
eat is substantial, The McDaniels also supplement their diet with an organic
feed, that while expensive, is a great soy-free, GMO-free mix made of mostly
clover and alfalfa.<span style="mso-spacerun: yes;"> </span>It does have some corn
and wheat in it, but chicken have the ability to process those items better due
to the specialized digestive system.<span style="mso-spacerun: yes;">
</span>When they pick at the ground they swallow rocks and pebbles that help
mash and digest things that a human wouldn’t be able to. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;">Most people feel that this way of farming is more work, has
less returns, and <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">it</span>
not sustainable.<span style="mso-spacerun: yes;"> </span>Rob McDaniels says
that’s “misleading”.<span style="mso-spacerun: yes;"> </span>They both agree
that it’s probably <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">a</span>
more work right for them because they’re still learning and working out so many
kinks, and there aren’t too many pasture meat producers to look to, especially
in Southern California. <span style="mso-spacerun: yes;"> </span>He also
mentioned that they are a relatively manageable and quiet animal (the roosters
only start crowing at an age that occurs just after processing, so they make
little noise), and I was impressed at how little noise those 140 chickens
made.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; font-size: 10pt; line-height: 150%;">Nutritional Impact<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;">So why spring for pastured meats?<span style="mso-spacerun: yes;"> </span>Aside from knowing you won’t be feeding your
family any hormones or antibiotics; you also get higher Omega 3’s (the good
fats) and a lower ratio of Omega 3 (good) <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">to Omega</span> 6(bad) fats. <span style="mso-spacerun: yes;"> </span>I asked if they ever had sick chicken, and
they said they did…once.<span style="mso-spacerun: yes;"> </span>They gave him
some raw milk and apple cider vinegar and he sprang back to life, and while
they let him live out his days with the rest of his flock, he wasn’t sold after
processing as a precaution.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;">The real threat to these chickens is predators.<span style="mso-spacerun: yes;"> </span>Because they live outside most of the time,
they can be extremely vulnerable.<span style="mso-spacerun: yes;">
</span>Between a bobcat and the neighbor’s dog, the McDaniel’s lost 60 chickens
in about a week.<span style="mso-spacerun: yes;"> </span>They’re also targets
for owls and other birds of prey, and raccoons.<span style="mso-spacerun: yes;"> </span>The McDaniels have since put some electric
fencing around the chickens to keep predators out, and usher them into a coop
at night to keep them safe.<span style="mso-spacerun: yes;"> </span>The new
chicks that arrive spend about 3 weeks in a heated, enclosed, floorless coop
until they’re large enough to move outside.<span style="mso-spacerun: yes;">
</span>I saw a few cats roaming the property and asked if they were ever a
problem, and I was told they keep the gophers down, have never bothered the
chickens, and even get some innards at processing time. <o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd2QPelLoO3F6KNBluwJAABFwQUXeQKNFp2eOvF_XdqEUVmRctPGzUNmPpEFnpsvuTZuOvOrAz4pxrXaK6orfFd7xil9fBsERCigcGvg-YXcVSugyGbvOE1Wij0xW1JgXb9elqBGRbIM/s1600/pic6.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd2QPelLoO3F6KNBluwJAABFwQUXeQKNFp2eOvF_XdqEUVmRctPGzUNmPpEFnpsvuTZuOvOrAz4pxrXaK6orfFd7xil9fBsERCigcGvg-YXcVSugyGbvOE1Wij0xW1JgXb9elqBGRbIM/s1600/pic6.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="background-color: white;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;">Tom McDaniel has a little garden, where he’s toyed with the
idea of offering organic produce to his customers as well.<span style="mso-spacerun: yes;"> </span>They place woodchips in the bottom of the
floorless coops , which makes great compost when it comes time to move the
pen,<span style="mso-spacerun: yes;"> </span>so he had some great luck with a
substance crop. <span style="mso-spacerun: yes;"> </span>He also hoped to start
his expansion soon, adding some sheep and then cows.<span style="mso-spacerun: yes;"> </span>They also just bought some ‘layers’ in the
hopes to offer pastured eggs in the very near future. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; font-size: 10pt; line-height: 150%;">So easy a caveman could
do it?<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;">Hanging out with the McDaniels made the whole process seem so
easy, and I’d be lying if I said I wasn’t inspired (I went home and researched
the best ‘backyard’ chickens and asked my bewildered husband if he liked my
placement in the yard for a coop), but make no mistake, these guys work
hard.<span style="mso-spacerun: yes;"> </span>Tom’s son Rob frequently does the
morning feeding and once, when he was a little late getting up, the chickens
had busted down the pen and were waiting for him by the back door.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>I told
him that sounded like a horror movie – I can’t imagine 140 chickens “waiting”
for me – but he just laughed. <span style="mso-spacerun: yes;"> </span>The
McDaniels have such an easy disposition, that even when they discuss the
hardships, they do it with a smile.<span style="mso-spacerun: yes;"> </span>They
realize that the learning curve is steep for them, and that they have more
challenges because they’re making mistakes and making changes, but have a lot
of desire for a good end result and truly believe in the mission.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-size: 10.0pt; line-height: 150%;"><span style="background-color: white;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CwTTJBtuRufozRMdm-plaL_T68Txzh8zq8irQaLD0ol7zDPXJnozRlxyy-KvzP-uDheZO0txy0jLmFDqIZXSpsnwslxDM0wLZOllitoz1v7pARCzB86Nqtk4-giRFa4JGociZrGrsRU/s1600/pic4.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CwTTJBtuRufozRMdm-plaL_T68Txzh8zq8irQaLD0ol7zDPXJnozRlxyy-KvzP-uDheZO0txy0jLmFDqIZXSpsnwslxDM0wLZOllitoz1v7pARCzB86Nqtk4-giRFa4JGociZrGrsRU/s1600/pic4.jpg" /></a></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; font-size: 10pt; line-height: 150%;">Pasture to plate<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span class="Apple-style-span" style="background-color: white;"><span style="font-size: 10.0pt; line-height: 150%;">They process chickens about every 3 weeks, and have a simple,
yet sophisticated area set up that is similar to the method used at Salatin’s
Polyface Farm.<span style="mso-spacerun: yes;"> </span>The USDA Human Slaughter
Act*, which was passed in 1958 to </span><span style="font-size: 10.0pt; line-height: 150%; mso-bidi-font-family: Helvetica;">decrease suffering of
livestock during slaughter,</span><span style="font-size: 10.0pt; line-height: 150%;"> doesn’t mention poultry, so slaughter methods can vary, but the
McDaniels place the chickens upside down in a “kill cone” where <span style="mso-spacerun: yes;"> </span>they become woozy and partially conscious
before swiftly cutting the throat for a quick bleed out.<span style="mso-spacerun: yes;"> </span>Then there is the <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">scald</span> and the automatic plucker which makes
sure they’re feather free.<span style="mso-spacerun: yes;"> </span>These
machines have helped the McDaniels process more birds, while maintaining a
commitment to compassionate and sustainable farming.<span style="mso-spacerun: yes;"> </span>They remove the head, innards, and feet,
and then let the bird air dry in the fridge for a few days which allows the
enzymes to denature the meat and make it tender.<span style="mso-spacerun: yes;"> </span>Then they vacuum seal them and freeze them.
When you get your chicken it will look exactly like it does in the store, except
it will taste better, provide a better nutritional profile, and have a smaller
negative impact on the environment. <o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;">It may seem graphic for most, but this is the way that little
roasted bird gets to your plate, and if you haven’t been exposed to it, it
might seem daunting.<span style="mso-spacerun: yes;"> </span>Rob McDaniel said
the night of his first processing he couldn’t eat chicken, but after a few
times through he had a newfound appreciation for the chickens, and has no
trouble enjoying them on any day.<span style="mso-spacerun: yes;"> </span>I
guarantee you if you search for videos on YouTube of cow/pig/chicken slaughter
you will be horrified and disgusted at what you see.<span style="mso-spacerun: yes;"> </span>Watching a video of the Polyface slaughter
practice (the same at the McDaniels) after that will seem so much more humane.<span style="mso-spacerun: yes;"> </span>I haven’t had much experience with hunting (I
know I can reel in, gut, and eat a fish), so I asked if I could come back and
help with processing.<span style="mso-spacerun: yes;"> </span>I feel like it’s
important to know where your food comes from, and I’m definitely very
appreciate of the McDaniels because I’m not sure I’d have it in me.<span style="mso-spacerun: yes;"> </span>Perhaps that’s part 2 of this article? <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="background-color: white; font-size: 10pt; line-height: 150%;">The guys were nice enough to send me home with a couple birds
and while the meat was excellent, they made the most delicious broth I’d ever
tasted.<span style="mso-spacerun: yes;"> </span>I thought Tom McDaniel was a
little wacky when he said he drank the broth for breakfast a lot, but I found
myself <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">doing</span> the
same thing. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3dbt3b0ssX2XUrU4SnyZvRe0KGR41TvEhZnjQIMSPQWLWfwXMVt3n8ZEeIfBw-e5yABBVga4dlt3DtCNpyNl8E1WSg6M76Oa-1a4hjgpwoqGY9ApQYohJ5PklZmMA4TWhTxCI1xuO1Y/s1600/pic2.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3dbt3b0ssX2XUrU4SnyZvRe0KGR41TvEhZnjQIMSPQWLWfwXMVt3n8ZEeIfBw-e5yABBVga4dlt3DtCNpyNl8E1WSg6M76Oa-1a4hjgpwoqGY9ApQYohJ5PklZmMA4TWhTxCI1xuO1Y/s1600/pic2.jpg" /></a></div>
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<br />
Interested in getting on the pasture meat bandwagon? If you live in Southern California, get on Primal Pasture's <a href="http://www.primalpastures.com/#!waitlist/crez" target="_blank">waitlist</a>. (you can pick up your chicken in Temecula or they have several drop off <a href="http://www.primalpastures.com/#!store/ceo1" target="_blank">locations</a>). If you don't live in CA, check out your local farmer's market, <a href="http://www.eatwild.com/" target="_blank">EatWild</a>, or look into getting some of your own!<br />
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="background-color: white; font-size: 13px; line-height: 19px;">The Recipe: <a href="http://seasidekitchen.blogspot.com/2012/11/paleo-rosemary-black-tea-crockpot.html" target="_blank">Paleo Rosemary & Black Tea Crockpot Chicken (and broth)</a></span></div>
<span class="Apple-style-span" style="background-color: white;">
</span><br />
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
Special thanks to my <a href="http://patrickflynnphotography.com/" target="_blank">partner in crime</a> for taking the photos!</div>
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<span class="Apple-style-span" style="background-color: white; font-size: xx-small;"><span style="line-height: 150%;">*</span><span style="line-height: 150%;"> (a) in the case of cattle, calves,
horses, mules, sheep, swine, and other livestock, all animals are rendered
insensible to pain by a single blow or gunshot or an electrical, chemical or
other means that is rapid and effective, before being shackled, hoisted,
thrown, cast, or cut; or<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="background-color: white;"><span style="line-height: 150%;"><span class="Apple-style-span" style="font-size: xx-small;">(b) by slaughtering in accordance
with the ritual requirements of the Jewish faith or any other religious faith
that prescribes a method of slaughter whereby the animal suffers loss of
consciousness by anemia of the brain caused by the simultaneous and
instantaneous severance of the carotid arteries with a sharp instrument and
handling in connection with such slaughtering.</span></span><span style="font-size: 10.0pt; line-height: 150%;"><o:p></o:p></span></span></div>
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<br />Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com1tag:blogger.com,1999:blog-6627133194636658307.post-5358438517301114592012-11-15T16:52:00.000-08:002012-11-15T17:20:30.090-08:00Paleo Rosemary & Black Tea Crockpot Pasture ChickenHere's my recipe for a pasture chicken from Primal Pastures (to read the article and learn about pastured chickens, <a href="http://seasidekitchen.blogspot.com/2012/11/out-about-primal-pastures.html" target="_blank">click here</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcHPfbxH1Qpem8lzFI4OE2oD99vcVA9K_5oer-tuwsF80pdSb8k845lBR5XMsqpL0t1RYv4WC1iNSAO8_NGk8o6i6cLIa5zpmOyF_HQo3CiJvo5McgJ8ds9n992_BGssKpwbMz4uZsfI/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcHPfbxH1Qpem8lzFI4OE2oD99vcVA9K_5oer-tuwsF80pdSb8k845lBR5XMsqpL0t1RYv4WC1iNSAO8_NGk8o6i6cLIa5zpmOyF_HQo3CiJvo5McgJ8ds9n992_BGssKpwbMz4uZsfI/s1600/Untitled-1.jpg" /></a></div>
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1 whole pasture chicken</div>
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1/2 yellow onion (quartered)</div>
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7 sprigs fresh rosemary</div>
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1 large pad pasture butter</div>
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salt & pepper</div>
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8 oz black tea, room temperature or cooler<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Jha_y2uWpIoNvmUdAEYmOgJ-3I89wWaIRhxwYnz16_7uBxWlad84n9QxshGDFgG-xQqv80gZYYt_5SqOrw4VKtPyrx9YZ34Zinu-rvNw6NAiVAsp24R-FoUp6dyfEPayqgxCqxqW40g/s1600/pic5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Jha_y2uWpIoNvmUdAEYmOgJ-3I89wWaIRhxwYnz16_7uBxWlad84n9QxshGDFgG-xQqv80gZYYt_5SqOrw4VKtPyrx9YZ34Zinu-rvNw6NAiVAsp24R-FoUp6dyfEPayqgxCqxqW40g/s1600/pic5.jpg" /></a></div>
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Let the pasture bird come to room temperature and rinse and pat dry. Sprinkle salt & pepper inside and out. Stuff the cavity with 5 springs of rosemary and the onion. Rub the outside with a little softened butter and the last 2 springs of rosemary (finely chopped). </div>
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Place in the crockpot with the tea and cook on low for 5-6 hours, basting if you feel like it.</div>
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For the stock:</div>
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After you've picked the chicken of all the meat, place the carcass and all the bones etc back into the crock pot with the juices and tea. Add 1 onion, 2 celery stalks, 1 small ginger root, 3 cloves garlic, a couple pinches of salt and pepper and 1 lime (cut in half). Fill with water and cook on low overnight. Strain and freeze/refrigerate in the morning.</div>
Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com0tag:blogger.com,1999:blog-6627133194636658307.post-76471218723665766392012-11-14T14:08:00.000-08:002012-11-14T14:08:07.156-08:00Shameless Promotion... is Wine Paleo?So the holidays are coming up, and why not being a good elf and get your paleo friends (and maybe your not so paleo ones?) something funny to wear while they have their hand up a Thanksgiving turkey or a Christmas goose?<br />
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<a href="http://www.seasidekitchen.spreadshirt.com/" target="_blank"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkETi3M7c814Pio7eIps9-o1DpMGPzbpFyD_labnLsn7W9l-Kh0Y6AM9BmzDm3UEaywIT3tXNdzSlGAbDkJdu2kgwAfQRfV2GWwRTz5U0afPOSgDuZUVERdcTq9dYss6hOWdJGJrla6YQ/s400/swag.jpg" width="393" /></a></div>
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We also have items for <a href="http://seasidekitchen.spreadshirt.com/baby-short-sleeve-one-piece-A11335776/customize/color/2" target="_blank">babies</a> (future bacon lovers) and <a href="http://seasidekitchen.spreadshirt.com/cave-man-s-best-friend-A11186187/customize/color/2" target="_blank">dogs</a> (caveman's best friend), because both are equally fun to dress up</div>
<br />Seaside Kitchenhttp://www.blogger.com/profile/14958711101452069482noreply@blogger.com1