Category: Seafood

Crab Cakes

Note from Mark: You’re on board with the challenge, but what should you eat? No worries. The Worker Bees and I have you covered. Every Saturday and Sunday during the 30-day challenge we’ll be bringing you some delicious Primal recipes. (Sorry, no Weekend Link Love for the next few weeks!) Enjoy!

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There are certain foods that people have very strong opinions about. Often, these opinions are regionally based. If you’ve ever been stuck in the middle of an argument about New York vs Chicago pizza, you know how heated the debate can get. Crab cakes also elicit a strong emotional response. Some cooks swear by Old Bay Seasoning, others use paprika. Some cooks add red pepper, others think it’s sacrilegious to use anything more than diced celery. But across the board, one ingredient seems to remains the same: breadcrumbs. You have to add breadcrumbs to crab cakes to bind them together. Or do you? Questioning these sort of food fallacies is a common practice for modern day Groks. Yes, breadcrumbs hold crab cakes together, but the main reason they’re in crab cakes is to act as filler, so restaurants don’t have to put as much crab in your cake. Making a perfectly delicious crab cake bound together solely by egg yolks is easy to do.

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Broccoli Rabe Pesto with Baked Cod

During the summer, it’s easy to turn into an impulse buyer. How can you not come home from the store or farmers’ market with more than you need when there’s all that irresistible produce out there? Freezing is one way to handle the excess. Getting creative in the kitchen is another way. Start by looking at a recipe, then mix it up a little. Before long you’ll find yourself throwing things like broccoli rabe into the food processor with nuts, a few garlic cloves and olive oil. Voila! Broccoli Rabe Pesto. Just like there aren’t any rules that say pesto has to be made with cheese, there aren’t any rules that say pesto has to be made out of herbs.

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Scallops and Bacon

I have an exciting announcement to make. Mark’s Daily Apple has two new Worker Bees! And both are primed and ready to bring you delicious Primal recipes every week. So read on and be sure to check back tomorrow for another delectable dish.
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I’m guilty.

I once spent a lot of money buying alternative meat products under the impression they were somehow “better” for me. If you’ve done it too, you know that aside from health, there are more important aspects of meat that necessitate buying the real thing. Taste, for example. There’s no taste comparison whatsoever between soy sausage and the real stuff, and really I can’t see how “quorn” quite cuts it for anybody.

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Primal Jambalaya

There’s nothing easier than throwing a bunch of fresh ingredients into a pot and calling it dinner! We love this cooking method which is why we put together this Primal twist on a classic Louisiana Creole dish. It includes three kinds of meat and a bunch of veggies that are all brought together in a savory tomato sauce. And of course it wouldn’t be Primal if we included the traditional rice, so we used pulverized cauliflower as a rice substitution. Give this dish a try and let us know what you think in the comment board!

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The Simple Beauty of the Mackerel

I’d like to direct your attention to an incredibly underappreciated member of the marine kingdom – the mackerel. Its many detractors deride it for its “fishiness,” which is ridiculous. Aren’t we eating fish here? That’s like people who complain about free-range steaks tasting too “beefy.” We’ve grown accustomed to flavorless protein, to dry chicken breasts that fall apart in our mouths and to feedlot lamb and beef you can’t even tell apart. Fish is supposed to taste like fish, and the fattier varieties – the ones with all the healthy omega 3 fats, like salmon, sardines, and mackerel – have the strongest flavors.

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One Fish, Two Fish, Red Fish, Broil Fish!

If you’ve been following the Primal plan for any degree of time, you know that fish is a popular part of the diet. It’s tasty, it’s nutritious, and it’s easy to cook.

Yes, that’s right, it’s easy to cook. Especially once you master the art of broiling.

Admittedly, a guide to broiling fish might seem a bit obvious (you know, what with only having to stick it under a broiler) but there’s just so much to keep in mind and sometimes learning to broil can be a bit of a….process (but perhaps not one that finds the fire department knocking on your door).

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