Sunday, May 26, 2013

Cedar Grilled Salmon

There is only one primary ingredient in this dish, and you're looking at it. What's so great about a hunk of salmon? Well, my friend, you're about to find out.

*Serves 1 hungry Heather or 2 normal human beings*


1 large Wild Salmon filet
1/2 Lemon
1/2 Lime
1/4 tsp Dill
1/4 tsp Garlic powder
1/8 tsp Pepper
1/4 tsp Cyprus black flake salt (#4)
1/4 tsp Viking smoked oak salt (#51)
(You can find both of these specialty salts and many more at The Spice Lab...totally worth it.)

You will also need:
1 cedar grilling plank (These are available at several chain grocers, usually in packs of two.)
1 charcoal grill, loaded with briquettes


Soak the cedar plank for one hour prior to grilling. Thirty minutes into the soaking, fire up the grill and allow to sit until coals are glowing red (should be right at the end of that soaking hour). Pat the salmon filet dry and season with all dry ingredients evenly across its surface. Squeeze a small amount of lemon and lime juice all over the filet. Place the filet on the plank with the skin side on the wood, then place the plank onto the center of the grill. For a thick salmon filet like the one pictured above, leave on the grill (covered) for fifteen minutes. Remove fish from the plank carefully and enjoy your homemade delicacy!

Friday, May 10, 2013

Rosemary Pork Chops with Sautéed Kale

With my Primal success story being published today, my blog's pageviews increased tenfold...I suppose I should give you all something to look at. Time for a new recipe?

*Serves 2*


2 Boneless ¾ inch thick pork chops
5-6 Kale leaves, de-stemmed and shredded
1/4 cup Tapioca flour
1 Tbsp Ghee (or butter)
1/4 cup Apple cider vinegar
1/2 cup Chicken broth
2 Tbsp Tamari or coconut aminos
1 tsp Dijon mustard
1 tsp Dried rosemary
1 tsp Garlic powder
1/4 tsp Powdered ginger
1/4 tsp Smoked paprika
1/8 tsp Red pepper flakes
1/4 tsp Stevia
Coarse salt and pepper to taste


Heat the ghee (or butter) in a pan on medium heat. In a shallow dish, combine all dried ingredients aside from stevia. Season the pork with salt and pepper, then dredge the pork in the dry ingredient mixture and place in the pan, cooking for 3-5 minutes on each side until golden brown. (Be sure to only lightly coat the pork, since tapioca flour turns to goo if used for full-on breading.) Remove the pork chops from the pan and set aside. Turn the heat up on the pan slightly and add the cider vinegar, stirring for thirty seconds to work in pan drippings. Reduce the heat to medium and stir in 1/4 cup of the chicken broth, the tamari, mustard, and stevia. Return the pork chops to the pan, allowing them to simmer for a minute or two on each side until the mixture has reduced. Add small amounts of the remaining chicken broth to keep the mixture from becoming too thick as you cook the pork to your desired temperature. Plate the pork, then pour any remaining chicken broth in the pan along with the kale, stirring until well-coated and wilted. Serve alongside the pork.