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My thoughts about...Life, Humor, Paleo/Primal/Ancestral Cooking

Saturday, July 30, 2016

Paleo Pork Sliders With Smokey Chipotle Blueberry Ketchup

Tonight, it was just my daughter and me. 
So, we made one of our favorites.
Whenever I tell anyone what ketchup i like to make and eat with these sliders...well, I get funny looks.
Can I tell you just how jam packed with flavors this meal is?
Here is what goes into it...
• 1 lb. Ground Pork
• 2 Large Sweet Potatoes, sliced into ½” wheels
• ¼ Cup Almond Flour
• 1 Egg
• 1 Clove Garlic – minced
• 4-5 Slices Uncured Bacon – Chopped fine
• ½ tsp Dried Sage
• Dash Red Pepper Flake
• Salt and Pepper to taste
• Olive Oil
1. Preheat oven to 400f
2. Combine all ingredients in a bowl and loosely mix, 
    by hand.
3. Divide the ground pork mixture into 3 or oz patties.
4. If you haven’t already, clean and slice the sweet potatoes into 
    1/2” wheels.
5. Lightly coat the potato wheels with olive oil, and sprinkle 
    with salt and      pepper.
6. Place the pork patties and the potato wheels onto a foil lined 
    baking sheet.
7. Bake the patties and wheels for 8 minutes, flip all, 
    bake an additional 9 minutes.
8. Remove the potatoes.  If your patties haven’t browned to 
   your liking, return to the oven for a couple more minutes.
9. Remove the patties and build your sliders using your 
    favorite condiments.  

I know that Blueberry Ketchup sounds strange....and Chipotle Blueberry Ketchup even stranger.
But, I promise its gooooood.  Especially with Sweet Potato Fries.
The aromas are a little strong when its cooking...because of the vinegar, but the flavors are killer.

Here is how you do it:

This makes about 3 cups.

  • 2lb fresh blueberries
  • 1 cup apple cider vinegar
  • 1 cup honey (can also use maple)
  • 1/4 onion - minced
  • 2 chipotle in adobo (use the actual peppers and not the powder)
  • 2 tsp ginger (fresh grated is best)
  • 1 tsp salt
  • 1 lime - zest and juice
  1. Dump all of the ingredients into a sauce pan (about 6 qt).
  2. Mix and stir until all are combined well.
  3. Turn stove to high heat and bring to a boil, then reduce heat to medium to medium-high and simmer the berries for about 30-40 minutes. (It will thicken).
  4. Remove from heat and LET COOL before pouring into a blender. (Alternately, you could use a stick blender (immersion blender).)
  5. Taste and adjust seasonings.
  6. Will keep in the fridge 1-2 weeks.


Tuesday, July 26, 2016

Cajun Paleo Salmon with Aioli Caprese

We try to eat fish at least three times a week. 
We aren't always successful...We rarely are successful.  

Tonight, though I believe we hit a home-run
Baked Salmon, Dusted w Cajun Seasoning and topped with an Aioli Caprese.  
We served this with Fresh Garden Tomatoes and "Cajun Mostly Basil Pesto", and Steamed Asparagus.

The aioli, though.  Oh! My! Word!
Can I tell you how good this is?  How amazingly good this is?
Its that good.


And here is how to make it:
  • 2/3 Cup Olive Oil
  • 1 tsp Dijon Mustard
  • Dash of Salt
  • Dash of Cayenne
  • 1 Egg
  • 6 tsps fresh Basil - minced
  • 6 tsps Sun-Dried Tomatoes - minced

  1. Place the first four ingredients into a tall jar or glass that will fit an immersion blender.
  2. Drop the egg into the jar and let it settle to the bottom.
  3. Using an immersion blender, place it over the egg yolk and start it on high.  Let the blender run on high until an emulsification begins.  Continue to allow the oil to be incorporated into the emulsification (about 30 seconds).  Left the blender slowly to ensure that all of the oil is incorporated.
  4. Add the Basil and Tomatoes, Blend again.
The Salmon was easy peasy. 
(Is that a word? I think its a word. Its a word!)
Here's how I did it:
  • 4 pieces of Salmon (6 oz. each)
  • Olive Oil
  • Salt and Pepper to taste
  • Garlic Powder
  • Onion Powder
  • Yellow Mustard Seeds (optional)
  • Celery Seeds (optional)
  • Paprika
  • Cayenne
  1. Pre-heat oven to 350f.
  2. Cover a baking sheet with foil.
  3. Pat the fish dry and place onto the baking sheet.
  4. Drizzle olive oil over each piece of salmon and smear with your fingers, highly covering the entire piece of fish.
  5. To taste, sprinkle salt, pepper, onion & garlic powders, mustard & Celery Seeds, Paprika and Cayenne. (I just lightly sprinkle each spice/seasoning, not really measuring.)
  6. Bake the salmon for 15-20 minutes.
  7. Remove from oven and plate to serve.

And then there's the "Cajun Mostly Basil Pesto".
Then name comes from the fact that I didn't have enough Basil in the garden, so I compensated with a little fresh spinach, mustard, lettuce and carrot tops.  I didn't have any pine nuts, so I used pumpkin seeds.  And instead of olive oil, I used pecan. 
Here is how I did it.


  • 3 cups packed basil (I only had 2 from my garden, so I filled w lettuce, mustard, carrot tops)
  • 2 cloves garlic
  • 1 Tbsp fresh lemon juice
  • 1/4 cup pumpkin seeds
  • 1/4 tsp salt
  • 1/3 cup Pecan oil (add more as needed)
  • literally a dash cayenne 

  1. Use processor to chopify everything except the oil. 
  2. Once chopified, trickle in the oil while pulsing the processor till all is blended. 
  3. Taste for seasoning. 

We served this all with fresh steamed asparagus....and voila la!
Dinner is served.

Sunday, July 24, 2016

Cajun Paleo Breakfast Stack with Creole Maple Glaze

Happy Sunday, peeps!

This morning, as a treat to the wife and...the mother-in-law, I made a breakfast (brunch, really)  stack.  Four components pulled together to make a breakfast that was so packed with flavor!
Sweet and Savory are married in harmonious bliss on this plate.

The base of the dish is a Sweet Potato Waffle.  The recipe is from Trina, over at
You can find it here: Sweet Potato Waffle.
While you are there, dig around.  This lady has some seriously good eats.  When we started this Paleo journey, Trina's recipes played a huge part in our transition.  Her recipes were easy and tasty and made this feel nothing like a diet.  Thank you, Trina!
Trina's at

On top of the waffle, I placed a simple homemade Cajun Breakfast Sausage.
Here's how to make it:

This makes about approximately 8 - 2oz patties 

  • 1 lb ground pork
  • 1 egg
  • 1/4 cup almond flour 
  • 1 Tbsp maple
  • 1 heaping tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp fennel seeds (chopped w your knife)
  • 1/4 tsp dried oregano
  • 1/4 tsp thyme 
  • 1/4 tsp dried sage
  • dash red pepper flakes
  1. Preheat your oven to 425f. And line a baking sheet with foil.
  2. Dump all above ingredients into a mixing bowl. Using your hands, gently mix & knead the meat until all ingredients are evenly distributed.
  3. Divide mixture into approximately 2oz. balls.  You should have 8.
  4. Place them onto the foil-lined baking sheet and flatten into patties.
  5. Bake the patties for 7 minutes, then flip and bake an additional 7 min. (note: you can broil them for a couple minutes to get that dark browning.)
  6. Remove from oven and serve.
Note:  Alternately, you may also heat a little coconut oil or olive oil in a pan and fry them for 3-4 minutes per side.
Next, in the stack, is the Egg Scramble.  Just scramble your eggs how you like 'em.  I just heat my skillet on MEDIUM LOW.  Low temps are the way to go.

  • 6 eggs
  • 1/4 cup cashew milk (whatever milk you choose)
  • salt to taste 
  1. Heat your skillet to MEDIUM LOW.  Low temps are the key.
  2. In a bowl, break and scramble your eggs. (I don't worry about over beating them.)
  3. Add your milk and salt and whisk your eggs to incorporate all.
  4. Put 2 Tbsp ghee into the skillet. (Wait until you are ready to cook the eggs.)
  5. When the ghee is warmed, pour the egg mixture into the skillet. DO NOT STIR.
  6. Let the eggs set for a good solid minute and let the eggs start to set.
  7. Gently start to pull the edges in with your spatula, letting the liquefied egg got to the edges of the pan.
  8. Pull the skillet off of the stove, before the eggs are completely cooked.  The residual heat will continue to cook the eggs.
Stack your eggs on top of your sausage patty.  Just spoon it on.


 This is what you'll need for the Creole Maple Glaze.


  • 3 Tbsp Creole Stone Ground Mustard
  • 3 Tbsp Honey
  • 3 Tbsp Real Maple Syrup
  • Dash of Cayenne Pepper
  1. In a bowl, mix equal parts of the mustard, honey and maple.
  2. Add a healthy dash of cayenne and mix well.
  3. Taste for spiciness.  Add more cayenne if you want a kick.
Finally, drizzle the Glaze over the entire stack and garnish with fine chopped green onions or chives.


Enjoy!!  Bon Appetit!!!


Friday, July 22, 2016


Hold on to your GUMBO POTS...

The new and improved website is cookin' up
and will be here soon!

Mais, Dats Good, Yea!