Category: Seafood

I bought Iceberg lettuce for the first time…like ever. I must admit, I was kind of embarrassed. I had a basket (I buy less if I carry it, as opposed to push it) full of vegetables and I was toting it around like, “Look at how healthy I am, suckers.” Ok, not really. But still…there…

Not to worry, I’m not asking you to go out and spend the big bucks on the mack daddy U-10 scallops. Instead, I stuck my lowly head in the freezer section of my local conventional (real food exists outside of Whole Foods too!) grocery store and found some wild-caught bay scallops normal priced at about $8…

I’m pretty sure this is the first seafood/fish recipe I’ve posted in about 6 months. Oops. We just don’t eat that much fish. Not that I don’t like it, it’s just hard  to find any decent, not previously frozen options ’round these parts. Waaaa. Have no fear, I do manage to snarf down a few cans…

Perfectly crispy and easy to make, these fish sticks may fool even the most seasoned fish stick connoisseur. Ingredients 1 ½ lbs haddock (or any firm, meaty white fish) roughly 6 oz of plantain chips (Check labels, ideally just plantains, palm oil and salt) F.O.C. (fat of choice), palm and coconut will work well here Method…

Calamari is cheap, cheap, cheap. I paid $5/lb for wild caught. I know calamari can lend itself to more versatile recipes than just deep frying–but it’s just so goooood, I couldn’t help myself. There are no messy dredging stations and “club hand” simply does not exist. Ingredients 1 ½ lbs cleaned calamari (tubes & tentacles) 1…

Okay, really you’re supposed to call this kind of recipe ‘en papillote’…but that just sounds so stuffy and intimidating. It’s just some kind of protein (usually fish), aromatics (onions, lemons, herbs, etc.) stuffed inside a piece of  parchment paper that’s been formed into a pouch. This is an awesome way to cook any kind of…

For the love of pesto, it is hard as heck to make it taste good without parmesan cheese. We’ve tried to make the basic green/basil pesto a few times and it always tastes bitter. So we decided to try a sun dried tomato version to see if the tomatoes would add a sweetness that was…

I have a difficult time talking myself into making ceviche at home. Even though we’re not far from the coast here in Columbia, South Carolina, it is quite difficult to source fresh, wild ceviche-makin’ seafood. Insert lightbulb overhead. Why don’t I just pre-cook some seafood like shrimp and scallops, chill it and then make the…

Grits are not paleo, but groots are. Groots are our take on grits, Paleo style. It’s celery root, hence the g-roots, pureed with a little fat and some stock. Oh how creamy, dreamy it is. It has a slight celery flavor, but a texture similar to creamy grits. All you non-Southerners out there, grits are…