Paleo Crab Artichoke Dip with Veggie Chips - Paleo Cooking with Nick Massie

I can do a handstand did you guys hear that let's see it Jane's gonna make an entrance let's see what come on Jay oh that's okay I'll catch your legs yeah let's do it here we go Jane Payne everyone Jane Payne look at that what an entrance toes pointed one leg down and then the next ready go whoa who is this crazy lady this is Jane Payne from CrossFit South Bay her daughter is a gymnast at Studio West all right and Jane is crabby a lot of the times so today she's gonna help me make a crab artichoke dip and let's get started what we have here is a bunch of vegetables right the bulk of this is veggies and then we've got some protein here in our crab and some fat with some coconut milk and everybody likes like spinach and artichoke dip but it's always full of cheese right so like on the Paleo diet we kind of stay away from that so you can you can add cheese and I sometimes do that but today we're gonna make a version using the coconut milk as kind of our creaminess so we're gonna do our best to keep it as thick as possible one of the things that will help us do that is we're gonna pre cook our spinach and then wring it out all right so the veggies you see here the colorful ones the celery carrots peppers we're gonna use those to dip the around our chips so our first step I'm going to turn this middle burner on and I like to have some roasted peppers in my dip so we'll get that going we just want to blister that skin so we can separate it this time skin and seed them we've got our our pan here nice and hot we don't need any oil or anything we're just going to load off our our spinach our next step is to take a look at our veggies and we're going to just peel these parents so as you can see this is for the most part it's all cooked down and I'm just gonna pull it here will shock it cut the ends off a little bit more surface area than the carrot stick degree like they're dependent upon that look at this poblano is done I've got a ziplock bag I'm gonna throw this in here that'll trap the moisture he's gonna be our platter serve in our dip all right let's check our peppers again I think they're done and if they're not they don't have to be completely black the steam that's trapped in here so this one we got to get that side now we'll take a look at the peppers I'm gonna show Jane how we cut one you want to look between two indentations see that right in the middle in and then turn your knife sideways and then you're just gonna roll just like that okay then you cut the bottom off and that looks like a pretty good chip to me we'll kind of we'll break these down into I mean what do you think if we weren't like that fine if you're going for presentation and you want a little richer color you can cut away some of that membrane but the broccoli the same idea we're just just going to be a little bit more something like that right so you could scoop up some stuff on there all right so we got our peppers we're going to pull those out of the bay to the side now from here I'll take this one get into it cut it in half and then I just peel around the part that has I'll just put a bulb of garlic in this towel and we'll do this job here and then from there you can do each one individually kind of press it and then this pin will easily come play and then with our spinach now we're going to take it I want you to ring this out I want you to squeeze to like a five-second squeeze it gets you know liquid I'm gonna come over here chop up an onion I'll quarter up these artichoke hearts boom Oh like that and then chop up these oyster mushrooms a little bit so big old bag of spinach condensed down to this we're gonna leave these these whole just because it's mini its baby spinach the garlic is good if you want to be picky you can cut these little patch meat off to see that but I'm not worried we're just gonna crush these down run the knife through my couple times okay oh that good do we are we're gonna add some oil to our pan garlic in the pan alright so we don't want to let that it's starting to toast a little bit right here we don't want to let that go too far way to stop it from what we're cooking at Ricky's onions in there stir it up and then I'm gonna hit it with a little salt and that'll also draw the moisture from the onions so we use that as our base layer and then right away I'm gonna go in with our our mushrooms these are kind of cook with the onion provide some moisture and then all this stuff is already cooked with our spinach so we're gonna fold that in at the end it's been about two minutes right we're gonna get these in there just get them warm we want it just when those mushrooms are done cooking that we're kind of folding everything in and finishing this up pull back all right I'm gonna add some salt here get our secondary seasoning or the second time for salting a little pepper now now I'm gonna put this lid on there that'll help trap some of the moisture will do this for about 60 seconds I will take that off there we go artichokes in there gonna stir those in keep going the guy and then we'll put our crab in one pound the crab and then their coconut milk yeah you can kind of give it a little stir there no but we don't really want to boil this we're just gonna bring it up to temp see how that we're getting a little bit of dirtier color then just serve this warm I'm gonna give it a little sample right now what it tastes like vinegar they're not too good all right so Jen and I had a conversation she wants to put a little paleo meal in there so let's give her how much about that much a little bit more body cream in this some fat and then I'm gonna give a little pinch of some crushed red chili a little bit more black pepper a pinch of salt down there oh then just stuff you know call your call your friends for lunch what do we go as we said it's called it's a crab artichoke dip hey Neal crab artichoke dip with veggie chips I'm paleo Nick and this is James Payne we did an awesome job today thanks James and we're doing everything we can to help you guys keep it paleo .

Video Description:

Jane Payne is awesome! She is one of my favorite athletes at CrossFit South Bay and I was privileged to have her join me in the kitchen for this one. She makes a grand entrance with a hand stand and helps me cook up some unforgettable food.

This dish is inspired by three experiences which I explain below. Here is the video, I hope you add this one to your culinary quiver...

Paleo Crabby Pancake Stacker - Paleo Cooking with Nick Massie

hey Leo Nick here pretty pumped up about this meal that we're about to make we're going to highlight Peggy chefs lemon herb tomato sauce by making some crab pancakes so we're about to get crabby stick around you don't want to miss this one all right guys here we go I've got one egg when i crack into this mini mixing bowl I'll beat that up quickly and then we're going to add one cup of crab news right here one cup see this cool little this is an owl measuring cup all right get hook hook up with some of these and pretty sweet one cup grab me going in I'm just going to fold that in mix it a little bit of salt and pepper there we go so just enough egg to kind of coat all that crab over here we've got our hot pan we're going in with some olive oil good amount of olive oil grab right on top nice sizzle okay a little bit then I'm just going to spread this out cover the whole base of the pan while that's cooking take a look here we're going to mix up some lemon stick with the lemon herb tomato sauce theme right a little bit of lemon on some mixed greens put that much pinch of salt pinch of fresh pepper and you can just kind of toss that with your hands a little olive oil in there and that's good that'll be our bed and we go to play fun hey come on so this pancake doesn't take long you can see our goal is just to get the whole bottom surface sacked or cooked so that we can flip it now if you need to use a rubber spatula to kind of help yourself flip it do that but I'm going to go for it here without any help boom just like that okay you can see the whole bottom side looks really nice at that point I'm just going to cut the heat the residual heat from the pan will finish cooking that and we're going to come over here and pull looks like that's about five little sprigs of cilantro one two three four five okay let that set aside boom life we're done with spoon we'll use here then this is just masago a little mini caviar and get this at the Asian market they do carrying and a lot of grocery stores now you don't have to use this and we'll just kind of give a little bit more Flair at the end a little pop and some color for to make a nice picture right you got to keep the pictures pretty so now I'm going to take my my greens and make a little bed right here get one one is there this is kind of your platform read a couple more there will be our garnish sermon we're done with pick this up check our so there you can see I could get it to shake again that means it's set all the way through I'll bring my pancake over here when we cut it into four one two three four and then I'm going to pile it on top here just stack them all uniformly little lemon herb tomato sauce pretty simple right so there we have it the crabby pancake featuring paleo chefs lemon herb tomato sauce I'm panseo Nick thanks for getting crab be with me and don't forget keep it paleo .

Video Description:

If you're like me, then you're starting the new year with 96 pots on the stove. Which ones to bring to the front burner, and in what order, is the game we call life, no? We don't like undercooked things (except for sashimi) and no one likes burnt food. So, what do I recommend? Learn how to make my crabby pancake stacker in order to properly fuel your pot juggling efforts. I actually had a version of this for breakfast this morning.

Paleo Sushi Stacker - California Roll - Paleo Cooking with Nick Massie

pay vo Nick here I've got constants Kurtis of constants Kurtis super-awesome wedding planning service this is gonna be a California roll all right it's not a sushi roll to be more of a tartare type presentation but it will have all the good ingredients and so our first step we're going to peel these I'm just gonna have you peel this cucumber and if you want to be like I can kind of show you can be a little bit more and then from there I'm gonna cut the two ends off cut it down the middle yeah all right and then I know it's seedless but I definitely see some seeds right I'm just gonna cut here so next step and here I'm going to cut and what would be easier is if we cut in half first then we can use the length of the blade that make sense a bit more control there we go all right so that's the start of our our role our next there will be aa the kado vehicle you're just getting in there and then twist it and we'll scoop it out so now I'm sure run the knife through this quick so they are - this is layer two down we got our crab here that's their three this is just some lump crabmeat and then we have some caviar this is gonna go on the top I would usually use tobiko which is just a lower the smaller little flying fish roe but in this case I have just some salmon caviar what do you think good color these are all of our pieces we've also got some toasted sesame or off on Holi and some black sesame so we plate this baby up or what all right so here's how it'll work I'm gonna do the design on the bottom of the plate and then you're gonna be the one he's gonna build a little stacker okay start with some sriracha this is paleo paleo male what do you think Wow look cool should we put maybe we should put a little sesame right now very good start yeah put it right in the middle dead center so first not all of those let's see we want to go a third do a half the way out of this so what I would do is hold this tight to the plate and then put that in there and then we'll kind of press in here I'll hold it don't drop any now this could be kind of loose and fall out so next we're going to go with the avocado and that'll be like that go ahead with the crab I think we can fill it right to the top now oh yeah I like you know we need our protein and I hate when you go to a sushi restaurant and they just like yeah you want me to do this part but you do it and they won't break so yeah unless maybe leave let's not push it up against the edge this kind of needs justice for we have some nori here which is just our seaweed and this has been roasted in sesame oil so it could you could argue that it is paleo right it's not fried or roasted in canola oil which most stuff is but I tracked this stuff down and we can either kind of sprinkle it around the edge or we could put a little bunch right in the middle should we take this off first and then decide do you think it'll spring alright so there we have it this is the Constance Curtis crab and caviar California roll stacker a lot of C's but that's that's okay so Thank You Constance for coming out we are here doing what we can to help you paleo .

Video Description:

Constance Curtis joins me once again for a dish I've been brainstorming for some time. It also starts the Paleo Sushi Series, which will feature my favorite Japanese inspired creations.
This is essentially a 10 minute meal and I'd encourage you to be creative with your ingredients. Sure, I've provided a recipe and given you concise direction, but what I'd rather have you take from this video is the concept.