Wednesday, April 4, 2012

Greek Salad Bites

For you silly vegetarians/ vegans


One-quarter English cucumber
Kosher salt and freshly ground black pepper
1/4 lb. feta cheese, cut into 16 small cubes
8 pitted Kalamata olives, halved
8 ripe grape or cherry tomatoes, halved
2 Tbs. extra-virgin olive oil

  1. Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 tsp. each salt and pepper.
  2. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve

Key Lime Pie Pops

Easy as pie...on a stick. I made mine extra-zesty, but feel free to alter the amount of lime juice and rind to suit your taste. Once your pops have frozen solid, give them a quick dip in crumbled graham crackers to complete the pie flavor. Voila!


1 14-ounce can sweetened condensed milk
1 cup heavy whipping cream
3/4 cup fresh lime juice
5 teaspoons finely grated lime zest (from about 3-4 large limes)
Pinch of salt
3 cups coarsely crushed graham crackers
  1. In a large bowl, whisk together the sweetened condensed milk, cream, lime juice, lime zest and salt until well combined.
  2. If you're using a conventional ice-pop mold, divide the mixture among the compartments, snap on the lid and freeze until solid, about 5 hours. If you're using drinking glasses or other unconventional molds, divide the mixture evenly among the molds, freeze until the pops are beginning to set (1-1/2 to 2 hours), then insert sticks in them and freeze until solid, about 4 to 5 hours. If you're using an instant ice-pop maker, follow the manufacturer's instructions.
  3. Spread the graham-cracker pieces on a large plate, unmold the paletas and press each side into the graham crackers to coat completely. Serve immediately.
Makes 10-12 popsicles.

Antipasto Skewers

It's better on a stick- thats what she said. Also paleo- score.


Cooking spray
12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
1/2 cup lightly packed fresh basil
1 12-ounce jar roasted red and yellow peppers, drained, rinsed and cut into 1-inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 14-ounce can artichoke hearts, drained and quartered
Store-bought or homemade balsamic reduction, for serving (optional)
  1. Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
  2. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke, and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers. Serve on a plate with a drizzle of balsamic reduction, if desired.
Makes 24 skewers.

Shrimp and Chorizo Skewers

Combo seafood and hearty, juicy meat. Duh- no brainer ..and its paleo. Cleverly update the classic with this surf and turf.  The shrimp is tossed in a mixture of garlic, chile powder, and caraway seeds. Although caraway seeds aren't the first ingredient that comes to mind when making a quick marinade for shrimp, they enhance the flavor of the shrimp to better complement the chorizo. Use prawns A. because you have class and you know your shit B. because they need to fit around the chorizo. Throw another shrimp on the barbie!


2 large garlic cloves, thickly sliced
2 teaspoons sea salt
2 teaspoons caraway seeds
2 tablespoons pure chile powder, such as ancho
1/4 cup extra-virgin olive oil
2 pounds large shrimp, shelled and deveined
8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick
  1. On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them.
  2. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
  3. Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
  4. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with two more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
  5. Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.

Tuesday, April 3, 2012

Strawberry Tequila Cooler

This bad boy is the perfect way to kick-start your weekend.


16 ounces strawberries, stemmed and quartered
3 lemons, 2 juiced and 1 sliced
20 fresh mint leaves, plus more for garnish
4 ounces agave syrup
1 1/2 cups tequila
Crushed ice
Club soda or sparkling water
  1. Muddle the strawberries with the lemon juice, lemon slices, mint, and agave syrup in a large pitcher.
  2. Add the tequila and stir well. Place the pitcher in the fridge and let the flavors come together for a couple of hours.
  3. Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.