Primal Gourmet http://cookprimalgourmet.com Paleo Primal and Healthy Recipes Tips and Kitchen Trips Wed, 20 Sep 2017 12:27:11 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.6 Bang Bang Scallops – Whole30, Paleo http://cookprimalgourmet.com/bang-bang-scallops-whole30-paleo http://cookprimalgourmet.com/bang-bang-scallops-whole30-paleo#respond Fri, 15 Sep 2017 01:41:05 +0000 http://cookprimalgourmet.com/?p=2057 These Bang Bang Scallops are delicious and super easy to make. It's just a bonus that they're Paleo and Whole30 friendly so feel free to go for seconds!

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If you made my Bang Bang Shrimp (see recipe here) from the other night, you’re going to go nuts for these Bang Bang Scallops! You may recall that I tested this recipe with Chicken and Shrimp, Shrimp and Scallops. I have to say that Scallops were by far my favourite! Then again, I’m just a sucker for mollusks. The original inspo for this recipe comes from the Bang Bang Chicken and Shrimp at The Cheesecake Factory. I recently found out that the restaurant chain is opening a location in Toronto and it got me thinking of all the times I ate there with my grandparents. It was a favourite spot of ours before they passed. I won’t lie, the Cheesecake Factory version definitely packs a caloric-punch and you usually need a nap afterwards. Rest assured, my version of Bang Bang Scallops (or Bang Bang Shrimp, for that matter) keeps things light without sacrificing an ounce of flavour. It’s also very easy to make! Just thought I’d add that in there 😉

Bang Bang Scallops Paleo Whole30 Primal Gourmet Healthy Easy Recipe

Bang Bang Scallops Paleo Whole30 Primal Gourmet Healthy Easy Recipe

More Bang for your Buck!

I should point out a few minor differences that I think give this Bang Bang a bit more, well, BANG! Of course, scallops are used instead of shrimp. Depending on your personal preference that may be a good or bad thing? I think this dish tastes best when its spicy so maybe be more generous with the cayenne! The real epiphany was the last-minute decision to garnish the finished dish with TOASTED coconut. Why didn’t I think to do this the first time around? I have no idea! Maybe a momentary brain fart? Who knows!? Who cares!? The important thing is that I learned from my mistakes and now everyone gets to benefit from it!  Trust me, toasted coconut is a thing of beauty and I’ve been putting it on everything lately!

Bang Bang Scallops Paleo Whole30 Primal Gourmet Healthy Easy Recipe

Bang Bang Scallops Paleo Whole30 Primal Gourmet Healthy Easy Recipe

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS: (serves 4)

1 package 20/30 bay scallops

1 red bell pepper – diced

½ red onion – diced

4 cloves garlic – minced

½ tsp cayenne pepper (or more depending on preference)

1 tsp paprika

1 tsp garlic powder

4 tbsp shredded dried coconut

salt and pepper

2 tbsp avocado oil

1 tsp ghee

1 cup coconut milk

½ cup stock (chicken or fish)

fresh parsley – finely chopped – for garnish

METHOD:

  1. Add 2 tbsp shredded coconut to a cool non-stick skillet. Set over medium-low heat and dry-toast the coconut until golden brown. Transfer to a bowl and set aside.
  2. Rinse and pat scallops dry with paper towel and season with paprika, cayenne, garlic powder, salt and pepper.
  3. Heat avocado oil in a stainless-steel or non-stick skillet over high heat. Carefully lay the scallops flat in the hot oil and sear 2-3 minutes per side or until slightly blackened.
  4. Transfer cooked scallops to a bowl and set aside.
  5. Reduce heat to medium and add ghee to the skillet. Add the garlic and onions and stir-fry 2 minutes while scraping any brown bits off the bottom of the pan with a wooden spoon. Add red pepper and stir-fry an additional 3 minutes.
  6. Deglaze the skillet with stock – simmer 2 minutes. Again, be sure to scrape any browned bits on the bottom of the skillet.
  7. Add coconut milk and simmer for 4-5 minutes or until sauce has reduced by 1/4. Add 2 tbsp shredded coconut and stir to combine. Cook an additional 2 minutes.
  8. Return scallops to the skillet and toss with the sauce. Garnish the skillet with chopped parsley and toasted coconut. Serve directly in the pan alongside cauliflower rice (See Cauliflower Rice Recipe Here), mashed potatoes, or mashed cauliflower.

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Cream of Brocolli and Kale Soup – Whole30, Paleo http://cookprimalgourmet.com/cream-brocolli-kale-soup-whole30-paleo http://cookprimalgourmet.com/cream-brocolli-kale-soup-whole30-paleo#respond Wed, 13 Sep 2017 21:55:17 +0000 http://cookprimalgourmet.com/?p=2039 This Cream of Broccoli and Kale Soup is Paleo, Whole30 and perfect for the Fall Season was created in collaboration with Vitamix. It's healthy, creamy, delicious and comforting without weighing you down. Perfect food for the Fall season!

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This recipe was made using the Vitamix Ascent A2300. Vitamix generously sent me this product for review purposes. Vitamix has not influenced the opinions expressed in this recipe in any way, shape or form. 

We’re on the verge of soup season and I couldn’t be happier! Sure, part of me wishes I was on a beach soakin’ up the sun somewhere but there’s something to be said for Canada in Autumn. The leaves start to turn, the air gets crisp, fires get stoked and there’s always soup on the stove! I’m getting a head start this year with this Cream of Broccoli and Kale number! It’s everything I love about a soup: thick, creamy, comforting, satisfying, all the while being very light.

Cream of Broccoli and Kale Soup Paleo Primal Gourmet Whole30 Easy

Cream of Brocolli Soup, Revisited

I made a similar soup last year (see here for my Cream of Broccoli Recipe). This recipe is just as easy but slightly different in terms of ingredients. Most obvious is the addition of kale! Everybody’s favourite superfood! Which, interestingly, is coming under fire lately from health authorities. A simple Google search should be enough to lead you straight down the rabbit hole.

Cream of Broccoli and Kale Soup Paleo Primal Gourmet Whole30 Easy

The real beauty of this soup, aside from the delicious flavours, is just how easy it is to make. I use frozen vegetables because it’s just more convenient than using fresh. Also, in the winter months, when most produce is out of season, it may actually be more cost effective. I remember broccoli being something like $7.99/lb last year! Thanks, no thanks! Also, many of you may be navigating the whole Back-To-School situation and find yourself in need of quick, convenient recipes that are healthy. Frozen veggies are a saviour in a pinch. You should also know that frozen vegetables like broccoli are usually picked in season, at their ripest, and the freezing process helps preserve their nutrients. Point is, there’s a case to be made for using frozen over fresh.

Cream of Broccoli and Kale Soup Paleo Primal Gourmet Whole30 Easy

Cream of Broccoli and Kale Soup Paleo Primal Gourmet Whole30 Easy

Don’t get me wrong, you can just as easily use fresh veggies here. I leave the choice to you. After all, I assume as a reader of this blog that you are old enough to make such incredibly important decisions!

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS: (serves 4 with leftovers)

  • 500g frozen broccoli (substitute fresh but frozen is more convenient)
  • 2 medium leeks – thinly sliced, fibrous tops removed
  • 2 medium Japanese yam – peeled and cubed
  • 100gr frozen, chopped kale
  • 6-8 cloves garlic – roughly chopped
  • 1.5 L all-natural vegetable stock (or substitute chicken or fish)
  • 500ml fresh water
  • salt and pepper
  • toasted pumpkin seeds – for garnish
  • toasted sunflower seeds – for garnish
  • splash of coconut milk – for garnish

METHOD:

  1. In a large, heavy-bottomed stockpot or Dutch oven, heat 2 tbsp extra virgin olive oil over medium-low. Add leeks, season with a pinch of salt and sauté for 12-14 minutes or until softened. Add garlic and sauté for an additional 90 seconds.
  2. Add stock, water, broccoli, yams and a healthy pinch of salt and pepper. Bring to a steady simmer, cover and cook until the yams have softened and become fork-tender (approximately 14-16 minutes). Add kale and cook an additional 5 minutes.
  3. Transfer soup to Vitamix and blend until you reach desired level of creaminess or chunkiness. Tip: Be sure to open the gasket in the centre of the lid to let out a bit of steam. This will help avoid an explosion!
  4. Transfer soup back to pot, taste for seasoning and adjust accordingly.
  5. Ladle into individual serving bowls, garnish with a drizzle of coconut milk, toasted pumpkin seeds and sunflower seeds.

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Bang Bang Shrimp – Paleo, Whole30 http://cookprimalgourmet.com/bang-bang-shrimp-paleo-whole30 http://cookprimalgourmet.com/bang-bang-shrimp-paleo-whole30#respond Tue, 12 Sep 2017 02:06:25 +0000 http://cookprimalgourmet.com/?p=2031 Looking for a tasty 20 minute meal? This Bang Bang Shrimp is Paleo, Whole30, Easy, Delicious and full of Flavour! Try it with some cauliflower rice!

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Believe it or not, one of my guilty pleasures (alongside listening to Justin Bieber songs) is indulging in the Bang Bang Chicken and Shrimp at The Cheesecake Factory. I don’t eat it often, mainly because there is no Cheesecake Factory in Toronto! Of course, things are about to change as the restaurant chain is setting up to open a location not far from my home in the GTA! Not gonna lie, I’m already planning a cheat day for when the restaurant opens!

Bang Bang Shrimp Paleo Whole30 Primal Gourmet Healthy Easy Recipe

Bang Bang Shrimp!

Until that day, I will happily settle for this (presumably) healthier (and possibly more delicious?) Whole30 and Paleo version! It’s a bold statement, I know. But I assure you, this recipe is so good! It’s very easy and might just be as close as I’ve come to recreating the flavours and textures I love so much from the original dish. No, this post is not sponsored by The Cheesecake Factory. Heck, I don’t even know if I can call it Bang Bang Shrimp without incurring some sort of legal ramifications! So, in an attempt to avoid restaurant plagiarism, I’ve omitted the chicken and gone full-out shrimp. That doesn’t mean you can’t add some thinly sliced chicken breast to the recipe! I’ve made this with chicken, chicken and shrimp and even Scallops (my personal favourite)!

Bang Bang Shrimp Paleo Whole30 Primal Gourmet Healthy Easy Recipe

I actually made this recipe by complete accident. I set out to make a Cajun-style shrimp dish and somewhere along the way ended up improvising with what I had in the fridge. When I tasted the saucy-shrimp concoction I had created I instantly recognized the flavours. I may or may not have let out a shriek of excitement. Who am I kidding? I damn near jumped through the ceiling of my kitchen! It took me another two tries to get the measurements right. It actually only took one more try but I am so addicted to this dish that I convinced myself it needed another round of testing! Also, big thanks to my sis-in-law, Seira, for the amazing personalized chopsticks that she brought back for me from Japan!

Bang Bang Shrimp Paleo Whole30 Primal Gourmet Healthy Easy Recipe

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS: (serves 3)

 

12 tiger shrimp – peeled with tails intact

1 red bell pepper – diced

½ red onion – diced

4 cloves garlic – minced

½ tsp cayenne pepper (or more depending on preference)

1 tsp paprika

1 tsp garlic powder

2 tbsp shredded dried coconut

salt and pepper

2 tbsp avocado oil

1 tsp ghee

1 cup coconut milk

½ cup stock (chicken or fish)

fresh parsley – finely chopped – for garnish

slivered almonds – for garnish

lime wedges – for garnish

METHOD:

  1. Rinse and devein shrimp. Pat shrimp dry with paper towel and season with paprika, cayenne, garlic powder, salt and pepper.
  2. Heat avocado oil in a stainless-steel or non-stick skillet over high heat. Carefully lay the shrimp flat in the hot oil and sear 2-3 minutes per side or until slightly blackened.
  3. Transfer cooked shrimp to a bowl and set aside.
  4. Reduce heat to medium and add ghee to the skillet. Add the garlic and onions and stir-fry 2 minutes while scraping any brown bits off the bottom of the pan with a wooden spoon. Add red pepper and stir-fry an additional 3 minutes.
  5. Deglaze the skillet with stock – simmer 2 minutes. Again, be sure to scrape any browned bits on the bottom of the skillet.
  6. Add coconut milk and simmer for 4-5 minutes or until sauce has reduced by 1/4. Add shredded coconut and stir to combine. Cook an additional 2 minutes.
  7. Return shrimp the skillet and toss with the sauce. Garnish the skillet with chopped parsley and slivered almonds. Serve directly in the pan alongside cauliflower rice and lime wedges (See Cauliflower Rice Recipe Here)

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Grilled Chicken Greek Salad with Coconut Tzaziki http://cookprimalgourmet.com/grilled-chicken-greek-salad http://cookprimalgourmet.com/grilled-chicken-greek-salad#respond Wed, 30 Aug 2017 21:40:33 +0000 http://cookprimalgourmet.com/?p=2019 This Grilled Chicken Greek Salad with Coconut Tzaziki tastes like Mediterranean Sea - minus the salt water flavour and jellyfish.

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Everyone should have a few key salads in their arsenal. This Grilled Chicken Greek with Coconut Tzaziki is definitely one of them. Aside from being delicious, Greek salads are quick, easy and go great with just about any protein. Seriously! Scroll back a few recipes and you’ll spot my Greek-Marinated Salmon served overtop of a fairly basic Greek salad. This time around I used good ol’ chicken breast. Not exactly the most inspiring choice of meat but in the world of convenience it ranks very high. The other thing you’ll notice is that I use the exact same salmon marinade for the grilled chicken in this recipe. When it comes to sustaining long-term healthy choices, trust me when I say that you are better off making your life simple. Having a salad template and versatile marinade will definitely help in that department.

Grilled Chicken Greek Salad with Coconut Tzaziki Paleo Whole30 Healthy Salad Recipe Easy

Greek on Fleek

As mentioned, the Greek-inspired marinade used for the chicken works on just about everything. It goes great with lamb, chicken, beef, shrimp, scallops and everything in between. Because chicken breast is fairly delicate it doesn’t need much time to soak up the flavours from the marinade. I’m talking thirty minutes to an hour in the fridge and you’re ready to go! I also like to use this Greek Salad for times when I meal prep. There’s no lettuce, which means you won’t have wilted greens throughout the week. Simply package the tzaziki dressing in a small separate container or zip-top bag and you’re all set!

Grilled Chicken Greek Salad with Coconut Tzaziki Paleo Whole30 Healthy Salad Recipe Easy

Speaking of, instead of a vinaigrette for the salad, I decided to kick things up a notch (yes, another Emeril reference!) with some Coconut Milk Tzaziki. It’s paleo, whole 30 compliant and very easy to make. It’s also a great break from the typical oil-based dressing. Like the Greek Marinade, this Tzaziki goes great with a variety of grilled meats. See, for example, this Spit-Roasted Lamb I made last year 😉

To make the paleo Tzaziki, I simply replace the standard yogurt called for in regular tzaziki recipes with full-fat coconut cream. If you can’t find coconut cream at the store, simply place an unshaken can or carton in the fridge over night and scrape off the solidified cream at the top. Voilà! There is a slight coconut flavour but it tends to get masked by the garlic, herbs and lemon juice in the sauce. If you’re on the fence with the whole situation, I suggest making a half-serving. Otherwise, go for gold and double up!

Grilled Chicken Greek Salad with Coconut Tzaziki Paleo Whole30 Healthy Salad Recipe Easy

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS: (serves 2)

for the Grilled Chicken:

1lb chicken breast – thinly sliced lengthwise

1 tsp dried thyme

1 tsp dried mint

1 tsp dried basil

2-3 garlic cloves – finely chopped

1 tbsp lemon juice

salt and pepper

 

for the Greek Salad:

1 large field tomato – roughly chopped

1/2 english cucumber – cubed

1/4 red onion – thinly sliced

1 green pepper – cubed

kalamata olives – approx 3-4 per person

1 tbsp caper berries

 

for the Coconut Tzaziki

1 cup coconut cream

1 garlic clove – finely grated

Juice and zest of 1/2 lemon

1 small cucumber – deseeded and finely chopped

1 tsp fresh oregano – finely chopped

1 tsp dried mint

1 tsp dried basil

1 tbsp fresh parsley or dill – finely chopped

salt and pepper to taste

METHOD:

for the Coconut Tzaziki:

  1. To make coconut cream, place a can or carton of unshaken full-fat coconut milk in the fridge and let sit overnight. **It is important that you do not shake the contents of the can or carton or the cream may not separate!
  2. Scrape off one cup of coconut cream that has separated and solidified above the coconut water below.
  3. Add the coconut milk along with the rest of the ingredients to a medium sized mixing bowl and stirring to combine. Taste for seasoning and adjust salt and pepper as required. Cover and refrigerate while you prepare the chicken and salad.

for salmon:

  1. Add thyme, mint, basil, EVOO, lemon juice, and garlic to a bowl and stir to combine – set aside.
  2. Rinse and pat chicken dry with paper towel. Slice lengthwise into thin filets. Season both sides of the filets with salt and pepper and transfer to a zip-top bag. Pour in the marinade and gently massage the chicken to coat. Lay the chicken flat in the bag, fold over the top half, squeeze out all of the air and seal. Transfer to fridge and let marinade 30min to one hour.
  3. Preheat a grill-pan or grill over medium-high heat. If necessary add a small drizzle of oil to the pan to prevent sticking. Cook approximately 5-6 minutes per side or until fully cooked (approximately 10-12 minutes total).
  4. Meanwhile, cut the vegetables and arrange on a platter along with the olives and capers.
  5. Transfer cooked chicken to a cutting board and slice. Add to the salad platter and serve with Coconut Tzaziki.

 

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Chipotle Turkey Burgers http://cookprimalgourmet.com/chipotle-turkey-burgers http://cookprimalgourmet.com/chipotle-turkey-burgers#comments Tue, 01 Aug 2017 22:36:40 +0000 http://cookprimalgourmet.com/?p=2012 These Chipotle Turkey Burgers are loaded with Mexican-inspired flavours. They're perfect on a lettuce bun or when topped on a salad!

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Chipotles packed in adobo are one of my absolute favourite things. They’re smokey, spicy, tangy, saucy and loaded with umami. They are not, however, paleo compliant. At least, the majority aren’t. While the chipotle pepper itself (a jalapeño that is smoke-dried) abides by the rules of paleo and whole30 programs, the adobo sauce it is typically packaged in is not. The deal breaker is the small amount of sugar they use to make the rich, tomato-based sauce (adobo). And, depending on which company you purchase, there may be other atrocities thrown in! Oh, the horror!

Despite the above, I do sometimes use chipotles packed in adobo for various recipes. Today, I just couldn’t resist. Sorry, not sorry. They also make an appearance in My Gaucamole Recipefor example. I have also been known to sneak a few into my Crockpot Beef Barbacoa every now and again. I personally don’t take too much issue with the occasional, albeit very small amount, of sugar. Operative word being occasional. Especially if that occasion falls on a cheat day! The moral of the story is: everything in moderation; including moderation.

Chipotle Turkey Burgers Paleo Primal Gourmet Whole 30 Easy Burger Best Recipe Summer

A Whole 30 Chipotle Burger Does Exist!

But what if you are doing a round of Whole30 or are simply making a conscious effort to avoid sugar altogether? Can you still enjoy these Chipotle Turkey Burgers? The answer is, YES! Though it does come with a bit of a catch. You’ll have to locate a package of dried chipotle peppers. As in, jalapeños that have been smoke-dried and not packaged in a can of murky, tomatoey goodness. The upside is that more and more stores are carrying selections of Mexican products, including a variety of dried chilies. If you’re in the GTA you can check out the nearest Coppa’s or head to one of the Mexican grocers in Kensington Market. All you’ll need to do is rehydrate the dried pepper in a pot of boiling water for at least 15-20 minutes. It’s very easy and, in my opinion, worth going the extra mile.

The thing I love most about these burgers is just how simple and easy they are. I’ve purposely kept things to a bare minimum here because it’s summer and I have a feeling you want to spend more time enjoying the weather than being cooped-up in the kitchen. I don’t blame you! Turkey is also a great vessel for the Mexican-inspired flavours. It packs a bit more punch than chicken and is much juicier.

Come to think of it, you may still want to read my (NOT-SO) DEFINITIVE GUIDE TO MAKING WHOLE30 BURGERS FROM SCRATCH before making these. I go over a few tips on how to make sure your burgers don’t fall apart at the seams when grilling. While your there, be sure to pin my Sun-Dried Tomato Chicken Burgers for next time!

Chipotle Turkey Burgers Paleo Primal Gourmet Whole 30 Easy Burger Best Recipe Summer

Happy eating,

Ronny

 

INGREDIENTS: (makes 3, 1/3lb patties)

1 lb ground turkey

1 tbsp fresh cilantro – finely chopped

1/2 tsp cumin powder

1 tsp garlic powder

1 chipotle pepper in adobo sauce – minced

1/2 tsp salt

1/4 tsp freshly-ground black pepper

1 tsp avocado oil – to drizzle over burgers

for toppings:

My Favourite Guacamole – click here for recipe

Whole30 compliant salsa – I like Frontera Roasted Tomato!

 

METHOD:

  1. Add all of the ingredients except the avocado oil to a mixing bowl – mix well. Tip: Use your hands – it’s easier.
  2. Divide the mixture into 3 equal parts (for 1/3lbs burgers). Form into patties using the baseball and glove technique outlined here’ and drizzle both sides of each patty with a bit of avocado oil.
  3. Preheat a grill to high heat. Place the burgers over direct heat and immediately lower the temperature of the grill to ‘low’. Close the lid and grill approximately 6 minutes per side or until fully cooked.
  4. Transfer burgers to a serving platter and cover with foil to keep warm.
  5. Cut the iceberg lettuce into buns. Arrange each burger individually by topping with guacamole and salsa. Or, serve everything as a buffet so that guests can build their own burgers.

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Whole30 Sun-Dried Tomato Chicken Burgers http://cookprimalgourmet.com/whole30-sundried-chicken-burgers http://cookprimalgourmet.com/whole30-sundried-chicken-burgers#comments Sun, 23 Jul 2017 22:13:07 +0000 http://cookprimalgourmet.com/?p=1985 These Whole30 Sun-Dred Tomato Chicken Burgers are perfect for the summer or can be enjoyed year-round. They're bursting with fresh and delicious flavours.

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Whole30 Burgers are a great addition to your weekly arsenal. Whether you sandwich them between a lettuce bun or enjoy them with eggs and sweet potatoes in the morning, you’re in for a treat.

Whole30 Sun-Dried Tomato Chicken Burgers Paleo Primal Gourmet Healthy Summer BBQ Recipe Easy

You wouldn’t know it from this recipe but when it comes to burgers I’m actually somewhat of a purist. I’m talking a great mince of high-quality chuck seasoned with nothing more than coarse salt and freshly-cracked peppercorn. If we’re talking cooking method, I’ll always prefer a griddle-smashed burger over a flame-grilled one. Lately, though, I’ve been experimenting with flavours and textures. It turns out that not only is there a whole world of burger possibilities, but some of them can actually taste pretty frickin’ amazing! And, as usual, no bun required.

You may have already seen/made my Whole30 Greek Burgers, which use lamb mince, pine nuts and are heavy on the Greek-inspired flavours. Yes, pine nuts! Trust me, it works. This time around, I went a different, albeit similarly mediterranean, route. It should come as no surprise that these Sun-Dried Tomato Chicken Burgers have sun-dried tomatoes in them. They’ve also got sautéed onion, garlic and fresh oregano, which I proudly grow in my garden (read: terracotta pot on my deck). Lastly, and perhaps most importantly, I use ground chicken, which is more delicate than beef or lamb and doesn’t overpower the flavours of the sun-dried tomatoes.

I grilled these Whole30 beauties to perfection on my handy, though not as flavourful as charcoal, propane grill. If you don’t have a grill and want to make some seriously delicious burgers, I recommend getting a cast-iron skillet. Please, don’t try to cook burgers in a non-stick pan. If you want that beautiful, crispy, caramelized meat, you’ll need a skillet that can handle high-heat cooking.  I always recommend this Lodge Cast-Iron model. Equally well-suited, though not as conducive to the ‘smashed’ technique, is this Lodge Cast-Iron grill pan. It will give you those perfect grill marks, which are cool but not necessarily tastier. Lodge makes some of the best cast-iron products I’ve ever had the pleasure of using and for around 15 bucks you can’t go wrong. As with other cast-iron products, you will have to maintain and season it regularly. The trade-off is a high-quality, non-stick pan that will likely outlast you. (*Disclaimer: the links above are Amazon Affiliate links and I receive a very small commission if you choose to purchase. This is one of the ways you can help support my blogging activities.)

Whole30 Sun-Dried Tomato Chicken Burgers Paleo Primal Gourmet Healthy Summer BBQ Recipe Easy

Whole30 Sun-Dried Tomato Chicken Burgers Paleo Primal Gourmet Healthy Summer BBQ Recipe Easy

The (not-so) Definitive Guide to Making Whole30 Burgers From Scratch

I feel like this warrants a blog post of its own. However, since we’re already on the topic of burgers, I see no harm in sharing the tips that help me achieve great results. These apply to Whole30 and non Whole30 burgers alike.

I realize that most people have a hard time keeping their burgers from falling apart on the grill. Yet the urge to use ‘binders’ and ‘fillers’ is one that I neither understand nor endorse. There is absolutely no need to add milk-soaked, crusty bread or to crack eggs into the mix when making burgers. Sure, you can do it if you want, but why? Is it because you once heard that you have to? Or is it because it tastes better? Call me crazy, but I don’t really like the sound of a meat-bread sandwiched between a bun. Instead, take advantage of the fact that when you are making burgers from scratch you are in control of what goes in it. And with great responsibility comes great burgers. Wait. I think I switched those around. Anywho, I encourage you to forego the fillers and want you to focus on the art of burger-shaping. I don’t really know if this is actually an art form, or a word for that matter, but it should be. Here are a few tips that have helped me keep burgers intact during cooking.

  1. Remove Burgers From Fridge 45min before cooking:Cold meat on a hot grill will result in a tough finished product. The meat will seize up and stiffen a bit. Allowing the meat to come to room temperature will also help to ensure a perfectly cooked burger because the centre of the meat will be at the same temperature as the outer edges.
  2. Work the Mixture Well, But Not Too Much:People have a tendency to either over-work or under-work the meat. I refer here to how much time is spent mixing the meat with the other ingredients. Overworking the meat will result in a tougher finished product. Underworking it will lead to a burger that falls apart. There is no golden rule here. You will have to make a few burgers from scratch to get the hang of it. Note that this does not apply to ‘purist’ burgers with nothing more than ground meat. Those require very little ‘mixing’.
  3. Air Bubbles Are Your Enemy:Most people form the burgers into patties and stop there. This is a mistake. There will inevitably be little pockets of air that develop within the patty and these can start to crumble away if you’re not careful. I use a ‘baseball and glove’ technique to remedy this problem. It’s actually the same technique I use to make Meatballs.Form a ball with the ground meat mixture. Then, pretend that the ball of meat is a baseball and that you have on a catchers mitt in one hand. Hold the meat-ball using your free hand and proceed to ‘whip’ it into the other hand that has on the imaginary mitt. Kind of like you would if you were tossing a baseball into a glove. Does that make sense? Maybe I’ll make a YouTube video on it so that you know exactly what I mean. In any case, this will help expel any trapped air in the meat. After doing this a few times you can proceed to form the ball into a patty.
  4. Let the Grill Do It’s JobIf the burger sticks to your grill it’s because a) it’s not hot enough, b) you tried to flip it too soon or c) your grill is not clean. Be patient, don’t play with the burger, and always clean your grill before cooking. It also helps to ‘grease’ your grill grates by brushing them with a bit of avocado oil. I use a paper towel to do this.

Whole30 Sun-Dried Tomato Chicken Burgers Paleo Primal Gourmet Healthy Summer BBQ Recipe Easy

Whole30 Sun-Dried Tomato Chicken Burgers Paleo Primal Gourmet Healthy Summer BBQ Recipe Easy

That should do for now. I’ll try to think of some other tips for the more in-depth Guide to Better Burgers post coming soon. Or, maybe you have a tip that I’m forgetting? If so, please share it in the comments below so that we can all benefit from the experience of others. It’ll be like crowd-sourcing but for the sake of healthier, more delicious food!

Cheers,

Ronny

INGREDIENTS: (serves 6-8)

 

2lbs ground chicken (or sub turkey)

1 cup diced onion

4 cloves garlic – minced

2 tbsp sun-dried tomatoes packed in olive oil – roughly chopped

1 densely-packed tbsp fresh oregano – finely chopped

1 tsp dried basil

2 tsp kosher salt – plus a pinch extra for sautéed onions

1 tsp freshly-cracked black pepper

1 tbsp extra virgin olive oil

2 tsp avocado oil – for brushing the burgers

For Basil Aioli:

1 cup Whole30-compliant mayo – homemade or purchased

2 cloves garlic – grated or ground to a paste

1 cup loosely-packed fresh basil

2 tbsp lemon juice

Topping Ideas:

sliced red onions

sliced tomatoes

sliced pickles

 

METHOD:

for the Basil Aioli:

  1. Using an immersion blender or food processor, blitz together the Whole30 mayo, garlic, basil and lemon juice.
  2. Cover and refrigerate for 30-45 minutes before serving.

for the Sun-Dried Tomato Chicken Burgers

  1. Add 1 tbsp EVOO and diced onion to a cold non-stick skillet. Season with a pinch of kosher salt and sauté over medium-low heat until golden brown (approximately 18-20 minutes) – stir occasionally to avoid burning. Set aside.
  2. To a large mixing bowl, add ground chicken, garlic, sun-dried tomatoes, oregano, dried basil, sautéed onions, kosher salt and black pepper. Mix well. Tip: use your hands – it’s easier.
  3. Divide the mixture into 6 equal parts (or 8 parts for smaller, 1/4 lbs burgers). Form into patties using the ‘baseball and glove technique outlined above’ and drizzle both sides with a bit of avocado oil.
  4. Preheat a grill to high heat. Place the burgers over direct heat and immediately lower the temperature of the grill to ‘low’. Close the lid and grill approximately 6 minutes per side or until fully cooked.
  5. Transfer burgers to a serving platter and cover with foil to keep warm.
  6. Cut the iceberg lettuce into buns. Arrange each burger individually or serve everything as a buffet so that guests can build their own burgers.

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Grilled Kale Caesar http://cookprimalgourmet.com/grilled-kale-caesar http://cookprimalgourmet.com/grilled-kale-caesar#respond Thu, 20 Jul 2017 23:49:04 +0000 http://cookprimalgourmet.com/?p=1971 This Grilled Kale Caesar is Whole30, Paleo and downright delicious. It goes great served alongside some grilled shrimp or chicken.

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Grilled everything seems to be my motto these days. If I think there is even a slight chance that something can be grilled, I will toss it over a hot fire without hesitation. Broccoli, leeks, squash, yams, you name it. Many of you already know that I’m a huge fan of grilled romaine. I present exhibit A: Grilled Romaine with Whole30 Ranch; and exhibit B:Charred Caesar with Scallops and Almonds. Both recipes take the humble head of romaine and grill it ever so slightly, just enough to wilt the edges and impart a slight charred flavour. If you’ve never grilled romaine, I encourage you to try it. It’s fantastic!

grilled kale caesar salad primal gourmet paleo whole30 easy bbq

For some reason though, I never thought to do the same thing with kale. That is until a recent trip to a local Toronto restaurant where I saw a grilled kale pizza on the menu. The pizzaioli in the back of the open-air kitchen were slinging kale-studded pies left, right and centre. I was intrigued. Downright curious. I ordered one to share with my wife. No, it was not a paleo pizza. No, it wasn’t even gluten-free. I was about to scarf down something my ‘personal brand’ admonishes. And I was gonna enjoy every last bite because I’m an adult, I know my limit and I play within it. Though, I can’t say the same about Uncle Ronny in 2010. This would have been ‘Danger Will Robinson’ situation for him.

grilled kale caesar salad primal gourmet paleo whole30 easy bbq

The pizza was just OK – nothing worth writing a blog post about. BUT THE KALE! OH LORD, THE KALE! Charred to a fine crisp in the molten brick oven. It was heavenly. I had to have more! But how to serve it? A cauliflower crust pizza would be interesting. But that’s a lot of work and I don’t like cranking the oven in the summer. What about a grilled kale salad? What about grilled kale caesar salad? Have people done that before? Am I the first? DID I JUST INVENT A DISH?

grilled kale caesar salad primal gourmet paleo whole30 easy bbq

A quick google confirmed that I was late to the race. Everybody and their mother was Grilling Kale Caesars. I guess you can’t win ’em all. No biggie! I ran to buy bushels of the stuff from the market anyways. I came home and fired up the grill, tossed the kale with a bit of salt and avocado oil and flash-grilled them over high heat. I proceeded to strip the crispy leaves from their wilted stems, and whipped together my Classic Caesar dressing. It’s creamy, packed with umami and would coat the grilled leaves very nicely. But there was something missing. I got this sudden urge to freshly grate some pecorino overtop of the pile of grilled goodness! Enter my secret weapon: CASHEWS! That’s right. That beautiful snowfall of ivory curls is nothing more than a single cashew grated using a microplane. It’s a great trick that I use time and time again when I want to fool myself (and others). I remember a time when I would have thrown a cheese-free Caesar salad against the wall like Gordon Ramsay! HA!

Watch it homie: Grilled Kale Burns Quick

Word to the wise: Kale grills quickly! Like, 10-15 seconds per side over high heat. So, be sure to keep an eye on them when you make this recipe. To avoid burning, continuously flip the kale while on the grill. The whole cooking process should take less than a minute.

grilled kale caesar salad primal gourmet paleo whole30 easy bbq

I hope you like this recipe and, as always, please let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS: (serves 2)

 

2lbs Kale

1 egg yolk

1 tbsp lemon juice

1 clove garlic – formed to a paste

3 anchovy filets packed in olive oil – formed to a paste

1.5 tsp dijon mustard – Paleo and Whole30 compliant

1/4 cup Extra Virgin Olive Oil – plus extra for scallops

2-3 cashews – grated for garnish

Avocado oil – approx. 1 tbsp

salt and pepper to taste

METHOD:

for the Caesar dressing:

  1. To a large bowl, add egg yolk, mustard, garlic paste, anchovy paste, a pinch of salt and lemon juice. Whisk until combined.
  2. While whisking vigorously, slowly drizzle in the extra virgin olive oil. Exaggerate just how slowly you drizzle in the oil. It should be a painfully-slow drizzle. I’m talking drop-by-drop slow.
  3. Once all the oil is whisked through and the dressing is emulsified, taste for seasoning and adjust as necessary with salt and as much freshly-cracked black pepper as you can handle.
  4. Cover dressing and refrigerate until ready to serve.

for the Grilled Kale:

  1. Preheat a gas or charcoal grill to high heat.
  2. Rinse and dry kale. Drizzle the stalks with a bit of avocado oil and season with a pinch of sea salt. Massage the kale to evenly distribute the oil and salt.
  3. Grill kale over direct heat for 30-45 seconds or until the edges are slightly charred. NOTE: Kale burns easily so keep a close eye on it and flip continuously.
  4. Transfer grilled kale to a cutting board and, using a sharp knife, carefully remove the leaves from the stems.
  5. Add the grilled kale to a mixing bowl, drizzle the dressing overtop and toss everything to coat. Using a microplane or fine-tooth grater, grate a few cashews overtop for garnish.
  6. Try serving with grilled chicken, shrimp or scallops.

 

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Whole-Roasted Spiced Cauliflower http://cookprimalgourmet.com/whole-roasted-cauliflower http://cookprimalgourmet.com/whole-roasted-cauliflower#comments Mon, 17 Jul 2017 22:00:18 +0000 http://cookprimalgourmet.com/?p=1960 This Whole-Roasted Spiced Cauliflower is an absolute showstopper. If you're looking for a delicious and easy side dish that impresses, look no further.

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My Whole-Roasted Spiced Cauliflower with Tahini and Harissa has a bit of a backstory. It was inspired by a recent IG story by Jamie Oliver (@jamieoliver), which I think was inspired by a brilliant photograph taken by David Loftus (@davidloftus), while he was at Miznon Restaurant in Paris (@miznonparis), of a recipe that was originally created by Eyal Shani, owner of Mizon and overall Israeli rockstar (@eyaltomato), some time ago. At least, this is what prompted me to whole-roast a head of cauliflower this time around.

Whole-Roasted Spiced Cauliflower Paleo Primal Gourmet Whole30 Recipes Easy

It’s not my first time making a whole-roasted head of cauliflower. You can see my simpler, but equally delicious recipe hereThe earlier version was inspired by a dish served at @fatpasha, a Toronto restaurant that serves up fresh spins on Middle Eastern classics. I’ve actually never eaten at Fat Pasha. I found out about their whole-roasted cauliflower because when they first opened their doors a few years back it was flooding the Instagrams of Toronto foodies. I suspect that like other versions of this dish, it was inspired by Eyal Shani’s rustic masterpiece.

Whole Roasted Spiced Cauliflower Paleo Primal Gourmet Whole30 Recipes Easy

Whole Roasted Spiced Cauliflower Paleo Primal Gourmet Whole30 Recipes Easy

Whole-Roasted vs. Steamed vs. Both

The two major differences between this whole-roasted cauliflower and the one I made last year (aside from the spices used), is the fact I steam it first and don’t discard the green leaves at the bottom. The latter is entirely aesthetic. Leaving the leaves on the during cooking process will not result in a tastier finished product. It will, however, give you a beautiful, centrepiece-worthy head of whole-roasted cauliflower goodness. When I made this for my family my sister-in-law gasped in awe because, well, it’s really pretty.

Whole Roasted Spiced Cauliflower Paleo Primal Gourmet Whole30 Recipes Easy

Whole Roasted Spiced Cauliflower Paleo Primal Gourmet Whole30 Recipes Easy

Steaming the cauliflower before roasting, on the other hand, will absolutely contribute to a better tasting dish. I’ve tested this recipe both ways and steaming first is the way to go! I realize that simply throwing things in the oven is the path of least resistance, but I urge you to take this extra step! It’s really as easy as placing the whole cauliflower, stem-side down, in a stockpot with a steamer insert. Most companies will sell stockpots with corresponding inserts – most of which are typically used for boiling pasta. If you use this method, you will need to fill the water to the level just beneath the lowest point of the insert. The goal here is to steam the cauliflower, not boil. I find that boiling results in a loss of flavour.

Whole Roasted Spiced Cauliflower Paleo Primal Gourmet Whole30 Recipes Easy

If you don’t have one of these fancy-shmancy inserts, don’t fret. You can achieve the same results by filling a stock pot or dutch oven with enough water to submerge one inch of the cauliflower. HOWEVER, you will absolutely need to keep an eye on the water level because it can evaporate. If this happens, simply add a bit more water and continue steaming.

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS: 

1 head cauliflower – leaves intact

1 tsp coriander seed

½ tsp cumin seed

1 tsp smoked paprika

2 garlic cloves

1 tsp fresh thyme leaves

Salt and Pepper

¼ cup EVOO

for toppings:

1 tsp harissa paste

2 tbsp EVOO

¼ cup Basic Tahini sauce – see Basic Tahini recipe here

1 tbsp chopped fresh parsley

¼ cup pine nuts – toasted

 METHOD:

  1. Using a paring knife, trim the stem of the cauliflower so that it rests flat without toppling over. Be sure to keep the green leaves intact for presentation.
  2. In a stock pot with steamer insert or Dutch Oven, steam whole cauliflower for 25 minutes or until you can easily pierce the centre with a knife.
  3. Meanwhile, in a dry skillet over low heat, toast the coriander and cumin seeds (approximately 6-8 minutes or until spices are warm and fragrant). Transfer toasted spices to a mortar and pestle, or food processor, along with paprika, thyme, and garlic. Bash everything to a paste. Add the EVOO and stir to combine. Set mixture aside.
  4. In a small bowl, combine 1 tsp harissa with two tbsp EVOO. Set aside.
  5. Preheat oven to 450F.
  6. Transfer steamed cauliflower to an oven-safe skillet or roasting tray. Massage the spice paste all over of the cauliflower florets (no need to rub the leaves). Season with salt and pepper. Roast cauliflower 20-25 minutes or until golden brown and crispy. For even crispier edges, switch the oven to the broil setting for a minute or two just before removing from oven. NOTE: if broiling to finish, keep a very close eye on the cauliflower so that it does not burn.
  7. Remove roasted cauliflower from oven and transfer to serving platter. Drizzle with tahini and harissa oil. Garnish with toasted pine nuts and chopped parsley.

 

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Watermelon, Tomato and Jalapeño Salad http://cookprimalgourmet.com/watermelon-tomato-salad http://cookprimalgourmet.com/watermelon-tomato-salad#respond Mon, 03 Jul 2017 22:49:31 +0000 http://cookprimalgourmet.com/?p=1950 This Watermelon, Tomato and Jalapeño Salad makes a great summertime appetizer. It's loaded with different flavours and textures!

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Watermelon is hailed in my household. After cherries (read this blog post to understand), it’s the fruit we consume the most during the summer. After a while, though, it gets to be kind of boring and I start getting an itch to play around with it in the kitchen. Don’t get me wrong, I can (and sometimes do) eat watermelon everyday. There’s just something to be said for the spirit of experimentation.

watermelon avocado jalapeno salad pale primal gourmet whole30 recipe summer bbq idea

It’s the same routine every year. I usually begin with different ways to cut it (which is how this YouTube video on How to Cut a Watermelon was born). Then I start adding it to different smoothies in the place of liquid. I may even dabble with a cocktail every now an then! Until, at some inevitable point, my beloved watermelon ends up in a salad. It always happens! Last year I was marinating watermelon in a combination of Japanese-inspired sauces to make watermelon poke. It was mad-delicious! I would wrap it up in leaves of toasted nori (seaweed). I never did end up writing a recipe though. Not quite sure why! In fact, I had forgotten about my watermelon poke until I sat down to write this recipe for my 2017 foray.

watermelon avocado jalapeno salad pale primal gourmet whole30 recipe summer bbq idea

Resist the Urge to Greek-ify Your Watermelon Salad

I think the general urge is to go to the Greek route when making a watermelon salad. It’s a popular option and lord knows I’ve done it before. This one finds inspiration elsewhere, namely South America. The combination of juicy tomatoes, creamy avocado, crunchy pumpkin seeds, and spicy jalapeño compliment each other beautifully.  Everything gets gilded with a healthy drizzle of good-quality extra virgin olive oil, a pinch of Maldon sea salt, a spritz of lime and a dash of sesame seeds to play on the seeds that were lacking in my watermelon! While cilantro was my first herb of choice, I used fresh basil from the garden because it’s delicious and I’ll be dammed if I let those precious leaves bruise under the Toronto sun. Which leads me to my next point. As can sometimes be expected with me, this South American-inspired recipe was partly based on what I had on hand when creativity struck (which is a more glamorous way of saying I was too lazy to go to the store just to make a watermelon salad). All things considered, it’s really, really good! I’m beginning to think that you just can’t go wrong with putting watermelon in everything!

watermelon avocado jalapeno salad pale primal gourmet whole30 recipe summer bbq idea

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS: (serves 3 appetizers)

1/2 large watermelon – (see instructional video on how to cut into cubes)

1 pint cherry tomatoes – halved

1/2 jalapeño – thinly sliced

1 avocado – peeled and cubed

1/2 lime – cut into wedges for squeezing

2-3 tbsp good quality extra virgin olive oil

pinch of coarse sea salt – such as Maldon

black and white sesame seeds – for garnish

1 tbsp toasted pumpkin seeds – for garnish

small bunch fresh basil leaves – for garnish

METHOD:

  1. Arrange watermelon cubes on a serving platter. Add cherry tomatoes, avocado, and jalapeño. Drizzle with extra virgin olive oil and season with a pinch of coarse sea salt. Garnish with basil leaves, black and white sesame seeds and pumpkin seeds.

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Grilled Thai Curry Chicken Drumsticks – Whole30 http://cookprimalgourmet.com/grilled-thai-curry-chicken http://cookprimalgourmet.com/grilled-thai-curry-chicken#respond Fri, 30 Jun 2017 21:36:10 +0000 http://cookprimalgourmet.com/?p=1939 These Grilled Thai Chicken Drumsticks are spicy, tender, juicy and packed with umami. The marinade also doubles as a sauce. Win-win!

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Grilled meats are a staple for my family and I during in the summer months. Don’t get me wrong, I grill year-round. Rain, sleet or snow (all of which are regular occurrences in Toronto). I just do it more often in the summer. My wife doesn’t complain because it means less clean-up for her! I love it because I get to be outside, which also benefits my dogs Charlie and Nicky who always want to dig around the yard! Everyone’s a winner!

Grilled Thai Chicken Drumsticks Paleo Primal Gourmet Whole30 Healthy BBQ Ideas Summer Best

This recipe for Grilled Thai Chicken Drumsticks wasn’t planned. It just sort of happened. Last night I cleaned out the fridge and did my best to organize it. It’s amazing what you’ll find in the deep recesses of the ol’ ice box! Aside from dangerously old jars of mustard and horseradish, I found some Thai curry paste. My first thought was to make Basil’s Thai Coconut CurryThat idea didn’t last very long because even though I always have coconut milk in the pantry, I didn’t have any boneless chicken – breast or otherwise. I did have some drumsticks in the freezer! I really didn’t want to debone a package of chicken legs though. What if I were to use the curry paste and coconut milk to marinate the chicken? Hey, there’s a thought! And voilà, a recipe was born! In case you’re wondering, this is how most of my meals come to fruition – out of a mixture of necessity and sheer laziness.

In all fairness, it’s not my first time marinating chicken in coconut milk. I did it with this Lemongrass Chicken and loved it. But for some reason unbeknown to me I never thought to use the curry paste as a marinade. It really is a beautiful thing. The paste is spicy, salty, briney and packed with umami. I assure you this won’t be a one-time affair. I plan on having multiple encounters with this curry paste and rubbing it over everything. There may or may not be chicken involved. Can you tell this is me trying to be scandalous? I know, not my best work!

Grilled Thai Chicken Drumsticks Paleo Primal Gourmet Whole30 Healthy BBQ Ideas Summer Best

This recipe, on the other hand, is right up there with my other top hits. What those are, I’m not quite sure. I’m biased and love everything I make. OK, maybe not everything. I once tried adding sea vegetable powder to a salad dressing and ended up tossing a 1/4 cup of expensive AF olive oil.

Grilled or Baked?

There are a few things I should mention with this recipe.

  1. I used drumsticks because, as mentioned, that’s what I had on hand. You can use this marinade for chicken thighs, breast, wings or even pork. Beef is not as delicate and probably won’t absorb the marinade as much as ‘white’ meat. If you are adamant on substituting steak, I won’t stand in your way.
  2. I grilled the chicken drumsticks because I’m ’bout that life. If the weather was not cooperating I may be inclined to roast them instead. If I were to go that route, I would place the marinated legs on a cooling rack set over a baking tray. That way, the air could circulate around the chicken. I would roast in a 400F oven for around 45 or until the internal temperature reaches 165F. I would also flip the chicken half-way just to make sure it cooks evenly.

Grilled Thai Chicken Drumsticks Paleo Primal Gourmet Whole30 Healthy BBQ Ideas Summer Best

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS: (serves 4)

8-10 chicken drumsticks (substitute thigh, breast, wings or pork medalions)

1/2 cup full-fat coconut milk

1 tbsp red curry paste

1 tsp fresh ginger root – grated

2 cloves garlic – grated

1 tsp fish sauce

1 tbsp lime juice

fresh cilantro for garnish

lime wedges for squeezing

METHOD:

  1. Add all ingredients except for chicken, cilantro and lime wedges to a bowl and whisk thoroughly to combine. *Note: take extra care to disperse the curry paste which can be rather clumpy.
  2. Rinse and pat dry chicken drumsticks. Add chicken to a zip-top bag set in a bowl, pour in the marinade and gently massage the marinade all over the chicken. Fold the top of the bag over, squeeze out all of the air and seal tight. Transfer chicken to a fridge and let marinade 4 hours to overnight.
  3. Preheat a gas grill to medium-low heat. Place the chicken over direct heat and close the lid. Grill approximately 30-40 minutes or until the chicken reaches an internal temperature of 165F. Turn the chicken as necessary to ensure even cooking. *Note: I strongly recommend grilling chicken drumsticks on a medium-low heat and monitoring it closely. High heat will cause the marinade to burn.
  4. Meanwhile, transfer the chicken marinade to a sauce pan set over medium-low heat. Cook the marinade until it reduces by 1/4 to form a sauce. If the sauce becomes too dry, add 2-3 tbsp of water.
  5. Baste the chicken with the sauce towards the end of the grilling process.
  6. Transfer grilled chicken to a serving platter, garnish with fresh cilantro, lime wedges and serve with the remainder of the sauce.

 

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