Tuesday, July 19, 2011
Paleo Po'Boy and Yam-a-tato Salad
I've been watching a lot of cooking shows on television, or really just the food network and one show I really like is Diners, Drive-ins, and Dives. Well, just about every time I turn that show on they are making some form or shape or version of a Po'Boy. I've never been that deep south, but it looks really good! Over the past few days I've been thinking about a way to make one and stick on the diet. This is the result and I must admit it was quite tasty....
The Roll: Preheat the oven to 350ºF. Separate 6 eggs and whisk the whites into a fluff. Add garlic powder, paprika, sea salt, ground pepper, and a teaspoon of honey to the yolks and mix well. Combine the whites and the yolks, mix, don't destroy by over mixing. Then add 4 tbsp coconut flour. Mix well. I ended up using 4 tbsp, but started with 2. You want the batter to be thick enough to be able to 'roll' into a ball. Once you have that consistency roll them up and place on a cookie sheet that's been dusted with a little coconut flour. Wrap each of the rolls with some aluminum foil that's been folded up; this is to prevent the rolls from spreading and becoming a pancake. It worked brilliantly. Now drizzle just a touch of honey on top and sprinkle with sesame seeds if you so desire. Bake for about 150-25 minutes (a knife should come out clean when pierced through the center). Remove and set aside.
The Yam-a-tato Salad: Boil 2 yams until soft, but not mushy. When you pierce them with your fork it should be easy, but they should not fall apart. About 12-15 minutes. Allow to cool or give them an ice bath. In the meantime mix together 2 sliced radishes, 1 stalk of celery chopped finely, 1/2 apple chopped finely and 1/2-1 de-seeded jalapeno. Add sea salt, paprika, ground pepper and toss the ingredients together. Now add a tbsp of your favorite salad dressing (e.g. mayo, paleo mayo, slaw dressing, etc). Mix well. The yams are probably cooled off now if you iced them so go ahead and mix them in as well. Mix until everything has a little dressing on it. Refrigerate. Best to make this a few hours ahead of time so that all the flavors can meld together.
The Shrimp: Heat 1-2 tbsp coconut oil in an oven-safe frying pan. Remove the shell and vein of about 20-30 shrimp. Bath in an egg milk mixture and allow to sit in there a bit to absorb the mixture. Now toss in your coating. Our coating consisted of coconut flour, a tbsp of flax seed meal, creole seasoning, paprika, sea salt, garlic powder, and ground pepper. Make sure that all the shrimp are about 90% covered. Move to second bowl if necessary; I found that they all got covered if I just stirred them around carefully with a spoon. Now carefully place your shrimp into frying pan. Cook for about 60-90 seconds per side tossing them frequently to make sure all sides get a little of that frying pan cooking. Then place into the oven for about 10 minutes or until shrimp are cooked to your desired level of taste.
Serve these bad boys up on the bun slathered (ok, not slathered, but...) with some remoulade sauce, top with a slice of tomato and some onion slices and a pickle on the side. We also served a small green salad.
This was my first attempt at this meal and I really think it turned out good; the fact that Austen's already packed her lunch pail with the leftovers also suggests it wasn't too bad ;-)
So, Guy Fieri when you start visiting homes or CrossFit gyms, the latter of which you could use (just sayin') you're going to have to swing by CrossFit Gwinnett for a Paleo Po'Boy!
And for the rest of you: