Acorn Squash Molcajete with Shrimp and Scallops - Paleo Cooking with Nick Massie

hey what's up guys we're about to get radical it's a Mexican classic you're gonna want to stick around for this one it's an acorn squash molcajete haiya we're gonna start with two acorn squash and I'm gonna cut these in half as best I can right down the center then I'm gonna scoop these out scoop the seeds out for that I just use a spoon all right the sharp kind of the the edge of a spoon is sharp enough to get in here kind of scrape away the fibers and the seeds stringy stuff next thing I'm gonna do is just grab some oil give a little drizzle olive oil on top salt and pepper I'm gonna throw these in the oven at 375 for about 15 minutes while our squash is cooking I'll just explain quickly what molcajete means this is a mortar and pestle in Spanish molcajete is mortar and pestle so what they'll do is they'll make a mixture they'll put it in here and then they'll bake that thing in an oven comes out bubbling and super hot and kind of dangerous but we're just gonna make a mock one using our squash that's what we're getting that par-cooked now we're gonna make the mixture to go actually inside our little mortar if you want to do that I've got a link of sausage here take out of the casing then I'm going to break it up into little bits so that it these cook at about the same time it takes to cook shrimp or scallop okay from there I'm gonna add some tomato sauce I'll say 1 cup and then I have to Pho I got 8 shrimp and 8 scallops we're gonna put two shrimp and two scallops in each half squash these are wild shrimp I pulled the mussel off the side of the scallops make sure to do that and then always just check for the veins on your shrimp I'm gonna smash 2 cloves of garlic put a knife through them that in there and then a couple sprigs of cilantro okay to that we're gonna add maybe two teaspoons this is straight California chili powder and when you're doing chili powders I recommend you get the pure chili powder not the mixture of chilli cumin salt that type of stuff it's looking like that I'm add a little bit of water so there we have it guys there's our stuffing mixture there we are 20 minutes in there about halfway cooked part you know partially soft and now we're just gonna take our mixture here and divvy it out glove back on we're going back in the oven for about 20 more minutes do we are guys we want 25 minutes so 40 40 45 total minutes beautiful look at that so you're gonna expect it to kind of overflow when you see the molcajete in the Mexican restaurant a lot of times its bubbling over and they're stuffed crust and down the sides and we got that same effect here all right so nice soft squash all right then to finish plating kind of garnish it up we're gonna go with some mass email for the crema effect little sound effect in there too and then a couple sprigs of cilantro okay so there we are with our acorn squash molcajete it's a little work to get it started but after that it's pretty hands-off get out there give this one a try happy cooking and we'll see you next week .

Video Description:

It's been awhile since I posted a video, so I am excited for today. Even if it hadn't been awhile, I would be pumped up because this is one of my new favorite withdrawals from the Paleo Bank Account. 

While I use shrimp, scallops and sausage, you can use any protein you prefer. This one is hearty, sweet, savory and memorable, so give it a go and "Keep It Paleo!"

Sea Scallops, Bacon, Asparagus, Roasted Red Peppers - Paleo Cooking with Nick Massie

all right so we're cooking we got some ingredients like some leftover ingredients coming together so we're going to throw down a quick little 10-minute meal I'm gonna start by dropping some bacon and do my cast-iron skillet over here so the rendered fats and that bacon is provided cooking agent for scallops and veggies all right the bacon is just finishing up but I'll take my scallops here here where Scouts are coming along last one is overcook these guys make sure there's cooking ages between the scallop in the pan and you'll be able to get a nice fire all right Billy take a minute second side we use the pepper here garnish anyways did you get the idea stewed scallops with bacon asparagus and roasted red peppers once we had a bacon done it probably was a 10 minute meal so keep it simple clean four ingredients tough to beat I'm paleo Nick my new to keep the paleo .

Video Description:

I meant to get this up last week, but my in-laws were in town, I was in Pismo Beach for Mind Body University, and the ocean view kept drawing me away from the computer... However, like the Titanic taught us 101 years ago, "Better late than never." Or, maybe it was, "Better on-time than late..."

As I've expressed before, I love sea scallops. They are a food that NEVER finds it's way into my garbage can. This video shows a quick and dirty preparation that looks good and tastes better.

Nick's Ahi Poke - World's Greatest Snack? - Paleo Cooking with Nick Massie

hey paleo Nick here I was walking by this tray of tuna the other day while at Costco and I just couldn't pass it up so we're gonna take this opportunity to do tuna two ways the first way is gonna be an ahi poke a right kind of Hawaiian style kind of Japanese e either way it's gonna be a lot of fishy fun so stick around for this one all right so I'm going to start with this first piece let's set this aside and what I'm doing poke a I'll come and cut what once the these are little sleeves and I like to call these sleeve dividers so once the sleeve dividers over here get really fat or thicker I'll cut those away just cause they're chewy you can see that there's even one more there so I'll cut that kind of set this aside and then we're going to cut this into good sized chunks looks good huh just come across that'll be our start we've got a bowl here I'll just toss that in the bowl so next up are two cloves of garlic just cut the little stem ends off there just like that and then I'll scratch these with the edge of my knife kind of cut it up and then I'm gonna use some salt here maybe you seen this before maybe not but we'll just use that of some grit make a little garlic paste then we're not getting any chunks in there it'll be like some chunk of raw garlic okay so our little bit a little bit garlic paste in there tuna into that I'm gonna add some sesame oil call that a tablespoon spoon here I'll just kind of start the flavor out while we prep the rest of the stuff I'm going to get this in the fridge here we've got some seaweed salad it's kind of fluorescent green I just picked this up at the Asian market there's got to be some sort of chemical in here that makes it this green I think it's called green number seven or some like that but I'm not too worried this stuff tastes good what about that much I would say volume that's about a half of a cup sesame seeds and now I'm just going to cut through this one more this way and then this is a masago or smelt bro tiny little orange eggs all right then I've got a mini bundle of cilantro I'll do a I'm going to call a ship a nod the fine little rag like cut pull my tuna back out Swede salad let's go to scoops Zog electro this is where I love to get spicy boom there we go probably a tablespoon and a half of sambal I'm a little tamari nothing over the top this one's reduced-sodium tamari wheat free soy sauce already got our sesame oil in there so just mix this out for the heat wait for the heat God's there but I like mine is spicy a little bit more caught too strong tablespoons you have it's a triple stay tuned I'll show you how to plate this out I so to plate this up you guys I've got some little sheets of nori and I just bought these ones pre-roasted I think they have some seasoning in them I'm not worried about it what's in there right there's probably a little bit of sugar maybe some wine or I don't know do there's some rice wine in there let's make a this is the Rising Sun because I think Japan is called the Land of the Rising Sun right put a little bit of this in the center hi let's hard turb it up carry it out to the table good luck not spilling that one but I think if we give her one final little want to find a little drizzle we started with sesame oil we'll finish with it okay - you just to see what it tastes like how do we do this little fork little spoon mmm like that pop her in mmm doesn't get much better than that I Petiot Nick showing you guys how to handle some tuna if you want to know what the second way in the tune of two ways is enough just stay tuned for next episode in the meantime keep it paleo .

Video Description:

I fell in love with Poké while working in Alaska. While it is a long way from Hawaii, there are many Hawaiian transplants living there. My man, Roy Hoomanavanui Ua, for example has a family farm on The Big Island, but is raising his family in Anchorage to take advantage of the Permanent Fund Dividend. Aside from working with Hawaiians, my Chef Mentor, Al Levinsohn, spent a lot of time in Hawaii. He is friends with Sam Choy, who one could call the "Poké Master". In 1991, Choy founded the Poké Festival and Recipe Contest. His secret ingredient is peanut butter, which I left out of this one. But keep it quiet, because it's a secret.

Chipotle Shrimp "En Papillote" Prep - Paleo Cooking with Nick Massie

all right hey Theo Nick here I got the lovely Catherine Belmont Stakes bell me how do you feel after the running of the Kentucky Derby oh you didn't really I don't remember who won German I think his name was over okay okra I think it's Oprah anyways back to the task at hand Katherine is gonna join me for what we'll call this a shrimp Chipotle shrimp and papillote can you say that no papi yo to the accents at the end there you go okay we have two pieces of parchment paper up here that we'll get to in just a minute right so first thing I have I have nine shrimp here and Cass got a little bowl of shrimp boom nice and then an onion a pepper and a one stalk of celery I'm gonna take the onions and cut it in half while Catherine I want you to watch this you can have this one knock that out over on yours okay hold on one second I'll hold the knife up a little bit closer like like right up there I'll give you a little bit more control one more one more you got it you got it nice good job looking a little shady right in through here I'm just gonna peel that away like that okay and then I'm gonna stack these are you watching I'm gonna stack these up and then come across that's kind of a similar size to our onions I would put the smaller one another nice angle and this is called the Asian bias cut or the ABC don't be in a hurry all right one's not on the clock it looks pretty good but you're way down on the handle of your knife again so if you look at the difference between Catherine's and mine this one these look more like they're from Asia and this looks more like Thursday night at the horseshoe pit the sharper of a bias cut the the better okay but I'm pretty impressed that all right next thing is the pepper here again this will just be a julienne but I want you to see if you can cut out some of the flashes of pepper you want a bigger knife see now she's choking up on the knife work she's supposed to you can cut them in this yeah I would cut it here and here and then you just kind of press it pass it down get the knife in and they'll use the knife they'll hold it down right this is all full of water there you go nice and easy cool overall pretty good so we can just go back this way good yep so you clean ears up I'll clean mine up and then we'll kind of mush I had a kind of got it and if you whine cut two and a half and then stack them up a little bit more efficient yeah alright so what I want you to do is focus on cutting with the butt of your there you go a little bit more control nice cat I mean so much I hear that she's learning you know the concept where if you give me a recipe eat for today but if you teach me how to cook I'm gonna give you half of my red peppers I don't want you to give me half your yellow peppers okay and then what's going on with this one here it's like kind of cut halfway through lecture work okay so I'm gonna finish these guys here try to cut all the way through let's call this slinky .

Video Description:

This is the first video in a series that will teach you the "en papillote" preparation. While we chose shrimp for this one, the technique can be applied to a variety of foods.
Catherine Belme joins me for some Culinary Arts & Crafts. She displays her characteristic, timid charm, but don't let it fool you as she gets the last laugh in this series...
This video was filmed the day after this year's Kentucky Derby.

Dover Sole and Shrimp Florenza - Paleo Cooking with Nick Massie

alright guys it's the last video in the paimio barrage kind of a sad moment but it's bittersweet we're heading from SoCal at the NorCal and now we're going to set up shop up there so stay tuned for all that happens with that but right now I've got some Dover sole reps of wild shrimp I've got a bunch of veggies this is gonna be awesome you don't want to miss it stay tuned you guys here we've got about two and a half pounds let's finish I've got two large pans over here preheating just going to start divvying this stuff up and this is going to be a Content my buddy Ross Overstreet uh Ross and Beth what's up they heard rocks leave a comments the other day I read it on Facebook talking about how we like industrial cooking so this is going to be kind of an industrial cooking episode we're just going to make a large quantity give you this stuff up and make a big deposit into the Paleo bank account now I'm just going to show you some soul what happens is when you get this it's similar to halibut and that it has a kind of this spine running right through here or some bones are and then there are also some bones on the surface which would be right here they left a little bit and sometimes some stuff around the outside so I'll just show you guys how to deal with this so take one piece here I just feel I can feel the spines here so I'm gonna go down one side of the center like that that's going to be bonus right there that whole thing and then just on the other side of that anything will come down right here and then you can see at the bottom I'm cutting through some bones a little bit on the surface right here let's get three at least going to cut right like that okay now these two pieces are boldness and skinless I've done that to all the rest of this and it's about three pounds of fish right here we got another two pounds of shrimp that we filled in devein and this is going to be our protein over here get our onions just got one large onion I'm going to julienne put them back over with the spinach at this point what we can provide you is take this dump it on top of this one put that on I'm going to take my shrimp and dump them out get them in a single layer here throw a couple paper towels spinach for the most part I'm going to call that cook they'll be a little carryover cooking transfer it over to this sheet pan here I'm going to pump up the heat a little bit and get this some oil going in the pan and we're going to hit that with some garlic couple good handfuls once the garlic gets going a little bit more oil there we'll we'll add the onions half an onion to each pan I know what I'm going to do is work the shrimp I want them to cook at about the same rate as the sole so I'm going to cut them in half this way shrimp are done with checking on our onions and garlic whoa get a little color getting away from up a little bit whoa so we add a little water then I'm going in with the shroom mushrooms here we go our guys giving our onions and toss they're coming along nicely I just hit them with some salt and pepper next I'm going to go in with our Tomatoes these guys you just want to lightly warm them up all right we're not cooking them down bring some good color back a little more salt and pepper on these guys that cook another minute or so and then we'll check back in I got it here we go toss toss going to dump it on the pan olive oil little bring in our proteins and they're kind of rough himself except for these guys and we're going to tie it down I've got a couple lemons going to press these guys out cut them in half we're going to season the top side for the lemon so fill up speed right there and then if you check it all over here guys have a look divvied up our spinach into 12 container I'm actually going to do is to take and get all these into one put the lid on top because as we toss that that soul is pretty delicate fish it'll break up so now I'm going to give this one last little hit and some white wine something like that lid on and we'll let it cook oh there we go all right guys so we got 12 11 pretty good sized portions I'm using some of my togarashi tuna for this last one here I had some left over because we you shot that video that's pretty much the gist of it you know we knocked out about 12 meals inside it's 20 minutes I'd say but I had 10 minutes of prep going into that so 45 minutes including dishes for 12 meals not a bad deal uh-huh we're going to call this one Dover sole and shrimp Lorenz up I'm Kayli Oh Nick thanks for tuning in give industrial cooking a try and remember to keep it paleo .

Video Description:

Industrial cooking is where it's at! I'm all about efficiency in the kitchen and in life and cooking in bulk is efficient. My boy, Ross Overstreet, coined "industrial cooking" in one of his Facebook posts and I like the term. Speaking of coins, did you know Ross has quarter shrinker in his garage? He is a great guy who had us over for some great tacos and guac in his Colonial Spanish Style Palace. The dude is a total stud and if you ever make it to Torrance, CA, get ahold of him for a workout at CrossFit TSAC.

Salmon with Lemon-Butter and Capers

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Video Description:

This Paleo Salmon with Lemon-Butter and Capers recipe is not only simple and quick to prepare, it has a place at the family dinner table or even a dinner party set to impress.
Find the full recipe at https://paleoleap.com/salmon-with-lemon-butter-capers/

Thai Shrimp Soup - Paleo Cooking with Nick Massie

all right we're rolling on with our do you talk Thai series we've got a sweet and sour shrimp soup and it's called Tom Yum Goong stick around because we're about to get spicy good Paleo we're going to start off with a hot wok and most you probably don't have shrimp stock hanging around so I'm going to use some chicken stock said it was hot right and the shells from when we peeled the shrimp we're going to crank this baby up and that's just going to infuse some of the shrimp flavor into that stock then we'll use our spiderweb string those babies off and we'll carry on from there while we're watering our shrimp shells we're going to take 6 to 8 cloves of garlic into our border and pestle do that all bashed up smells awesome next we're going to take on 2 roma tomatoes and cut them into 8 slices Oh tomatoes are ready our kaffir lime leaves we've got five of them we're going to take the stem out that and we'll put tear these into pieces take a look over here all right happy with what's going on and we take my spider spider web and have a garbage right over here just going right into the garbage all the shelves are out we're going to go in we've got ginger about 10 slices of ginger lemongrass to go in there and then our garlic some go get that going from there I'm going to take two chilies so split these guys let's click that throw those in and then one shallot sliced up we'll just let that roll while we pick apart the rest of our lime leaves next up we have two cups of shiitake mushrooms stemmed and quartered and get those in there and then we'll throw in our tomatoes now we're looking Thai free food baby I would definitely I could see this on the street in Thailand no problem we're going to bring this up to a boil okay do some one line to start and then we're going some fish sauce looking good and our lime leaves give that a stir we'll let her roll let her rip like a simmer away look in here good here guys the mushrooms look it out or nice and soft right where we want them so now we're going to throw in our shrimp once these go in takes about one minute cookbooks that's it so while that's going we will chop up some what they call coriander right cilantro and these are going to go in surely there we are sticking with the tide theme with our Tom Yum Goong Goong means shrimp guys but yeah our Thai style Street food get out there and give this one a try and you're answering the questions do you talk time .

Video Description:

Everyone loves shrimp.
This recipe is a part of the "Do You Talk Thai?" series and, while it has a decent list of ingredients, once they are prepped out, the meal is ready in 10 minutes or less. It was inspired by the cooking class that we did on my recent Thai Culinary Adventure as we made a dish similar to this. They call it "Tom Yum Goong", but Thai Shrimp Soup works just as well. Give this one a try and prove to your friends and yourself that "You Talk Thai..."

Paleo Shrimp Tacos with Pineapple Salsa- Paleo Cooking with Nick Massie

good morning morning for the Glencoe good I'm excited bit of fun k2 we're back in the kitchen we're gonna go some breakfast tacos but it's the kind of I was can put the BIOS so come right back what are we gonna call you gaga so darn it shrimp tacos be right back fit paleo alrighty I'll go ahead and grab the Gaga garlic and we'll use the little strainer side this one shaker maybe you call it and just go ahead and season the top of the shrimp so go ahead and now set them season side don't you just use your fingers see the side down and then once they're in there wolf we'll see using the topside what I want you to do on here actually let's have you do these Tomatoes easy to do that and then go here and that way you can get the little thing off at the same time stem and then I'll work the pineapple or you go to a pineapple mod you know I cut a pineapple I do not what I do is a top and bottom off and I'll use these little eyes as a guide for how to peel try to get them all off without taking too much of the pineapple now what I'm going to do is cut the pineapple to the similar size that you got go in there you want to check on those shrimp again slide flip them now what we're looking for there you see how they're just starting to become opaque can you see where they get kind of more white yeah yeah yeah you prefer to eat like a corn tortilla or or like a lettuce make the tortilla shell or corn tortilla closer to you exactly that's what I usually go to but today what I want to do we'll use cabbage and like it because it gives a little bit more color let me get into here and what we're going to do is we're going to plate up three to four tacos so I like order this and then if you can give me left for shells in the front here see if we just find a good example see that was played pretty good right I'm picking it up it was a little picky right I'm gonna check on that shrimp are we look in there okay I'll give it a little bit of water and a deglaze and and then go ahead and cut the heat contend the day off so those are done so you put water done this is really to add flavor yeah I just kind of bring a bunch of eating into plan kind of finish them off keep it moist and then I'll pull any of the kind of sticky bits from the pan all right I've got a serrano here if you can chop this go to the post at much cilantro now how about like fish tacos my favorite I gotta say Raqqa and they usually come with cabbage with your floss I'd say I know the local restaurant let me go to usually go this yeah I think that's pretty common so we're going to do that's why I was thinking cabbage and we get a cabbage shell so there's people at Cal is going okay yeah go ahead and toss that in there and then first rounds will cut a little bit off here chop this will really find me I'm going to go ahead and stir that up and then easing it result a little bit of salt in it so I'm going to put some of our math email in here that we made yesterday remember that yeah and then a little bit of apple cider vinegar you have a spoon down there reserved for go register that up and then Chipotle a little Chipotle powder we'll call it the chipotle in lime aioli is the fancy word for my own you so I have to go to my oh you guys we've got our Gaga garlic shrimp tacos give these ones a shot you won't be disappointed and how about a margarita would you should have a margarita with this or I I would well the right come here after out of training after K after training so in Cinco de noviembre November perhaps have a margarita with it but in the meantime Kelly and I here helping you keep it play on .

Video Description:

Paleo Nick and Kelley Jackson throw down a Cinco De Mayo Supper that is tough to forget! Tune in for some quick and easy Paleo Shrimp Tacos with Pineapple Salsa and be sure to visit http://www.PaleoNick.com for other epic recipes!

Ten Minute Spicy Shrimp Salad - Paleo Cooking with Nick Massie

I just did a little tour of the kitchen and I found a bunch of spare items El Ninos shrimp and there's some shrimp involved so I'm gonna have her run the cast iron skillet and we're gonna do we're gonna go on the clock see if we can knock out a quick salad slash meal in ten minutes I'll add some oil to the pan here and go ahead and season the side down in the pan that let's see how you do nice and I'm gonna hack this red cabbage here you're thinking that a whole sweet potato is gonna be a lot so I'm just gonna cut this in half we'll wait on that one and then I'm the jalapeno I'm gonna cut it across and then what I taste kind of let's let's make a little room right over here so the next thing we're about three and a half minutes in let's throw together I've got some greens here also if you want to take that olive oil and do a little drizzle of olive oil in the pan or in the bowl a little bit more good and then some of this aged balsamic put your thumb over the hole what a little bit more than that how's that I'm not gonna show you how to do this check this off you right now bad leave a little salt and pepper don't forget to salt your salad guys good the goal here is they kind of keep we don't want those sweet potato chunks to break up into a bunch of mush see if we can kind of keep them together and I'm gonna throw in these jalapenos right now good color we just had some carnitas and this is pretty much like dried out almost Mitaka style pork you could also do this with like bacon bits or a thing called Tasso or pancetta all right little cubes the pancetta rendered down we're gonna use these like pork croutons and I think this is probably coming together right now so let's go ahead and take our salad and lay it down the center here so let's use this thing here turn this off and then kind of scoop it out I only comes the pork product I kind of love it a lot yeah wipes it up a little bit and I think that this needs one more quick little drizzle of balsamic there we go damn she checked the time with 8.1 seconds isn't fair so there it is we'll call this the spicy shrimp salad with forks croutons on paleo Nick and this is Catherine Saved by the Bell me Bell me doing everything we can to help you paleo .

Video Description:

This one would be better titled "Nine Minute and Fifty-One Second Spicy Shrimp Salad," because that is how long it took Belme and I to throw it together.
If I were to do this one over, I'd sub the pearl onions for diced onions and this is reflected in the recipe. While pearl onions are the jewels of braising, the short cooking time of this meal does not do them justice...

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.