Mussels with White Wine - Paleo Cooking with Nick Massie

hey paleo Nick here I've been receiving requests lately for more seafood separation so we have featured oysters in the past but haven't really delved into any of the other shellfish and today we've got a bag of mussels so stay tuned for this magnanimous smallest just set this aside for a second I've got a 1 large onion over here another quickly julienned boom like that oh this piece is kind of big here we've got my handy Camp Chef Dutch oven cast iron look at that baby and in here I've got some minced garlic mmm so anything that we start I'm going to give a little bit of olive oil and then a couple spoonfuls of bacon fat bacon grease to that I'm going to add good healthy handful of garlic and mush my onions are going to go right in I added the onions right away because that pan was really hot and the garlic I can see was going to cook quickly can you get that mixed up like that and then all I'm going to do is dump this bag of muscle there that up a little bit grab our lid throw it on let that cook for about five minutes while we prep out our other ingredients alright so we're going to take a little peek at our blue mussels we've got a couple of them I see opening up at this point I'm going to add about a half bottle white wines is the Chardonnay local California wine right and then a couple lemons let's go to start with will give juice of one lemon and then I have ten Campari Tomatoes going to sprinkle those guys on top will get the lid back on and let that cook away all right let's take a look here you guys oh yeah now they're starting to smile at us a little bit more huh oh yeah mussels they have a very distinct distinct let me give it some salt a little bit of pepper our parsley over here and then two little knobs of grass-fed butter toss those in there we'll let that butter melt down we'll give it one final stir and then we'll be ready to serve okay here we are guys we call this the final product hot but tasty good so we hit it was lacking a little bit of salt we got the salt in there waters in there anything's good to go so how do we serve this then questions how I would do it or a caveman would do it they would just carry this to the table and now people could dig in but how we'll do it here something similar let's say we're at the table and they grab the super simple how do you serve that maybe with some nice crunchy garlic bread or sopping up those juices right following me but I know there it is be like we said in the beginning this is a magnanimous Mullis and super simple way to make it you would pay probably 12 to 16 bucks for this in a restaurant and that whole bag all of this right here I think was fifteen bucks so you're definitely coming on ahead if you make this one I'm petty onek thanks for watching and as always keep it paleo you .

Video Description:

You've all done it... You've seen a bag of mussels at Costco or Sam's Club and walked right past. You didn't even take time to consider the magnanimous mollusk and all of its flavorful-broth-creating powers. Well, today I ask you to reconsider your ignorance. Mussels are a tasty protein offering and when paired with white wine, grass fed butter and ample amounts of garlic, the broth that is created is tough to beat!

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.

Zoned out Chipotle Chicken Tortilla Soup - Paleo Cooking with Nick Massie

hey guys Tokyo Nick here this is going to be the opener for two series the first one is paleo potage yay the other one is paleo plots or in this case cable plus corn tortillas we're going with the chicken tortilla soup it's going to be in the zone and it's going to be delicious so stick around we'll be right back so a huge fan of the corn tortilla I found a source where it's just corn and water so you know they're non-gmo they're obviously not paleo but if I could add one thing to the Paleo diet I think this would be it we're going to start off with nine tortillas stacked up we're going to cut them into nice thin strips okay see that then I've got a sheet pan lined with foil here let's spread them out and then I'm going to drizzle those with olive oil sprinkle them with kosher salt pepper get those in the oven preheated 350 degrees all right guys next step we're going to knock out our chicken and get these huge breasts I'm just going to set it on another oil line sheet pan cut it in half just like that three four okay just open up the surface area they won't take as long to cook I'm going to hit it with salt and pepper just on the top and then it will be a race which is going to be done first the tortilla strips or the chicken there we go just like that in the oven we'll let it rip alright so here we've got one bulb of garlic peeled and smashed it's approximately ten cloves I've got an 8 quart stockpot preheating and some olive oil to that I'm going to add the garlic and some ground cumin it's always nice to toast your spices like this if we were to make the soup get the liquid rolling and then add the cumin it wouldn't give us the same flavor okay so once that's rockin I'm going to add some onion hit that with a little bit of salt and then cover it we'll let that cook for two or three minutes we'll check by hand all right now we're going to cut I'm rolling out a lime here get that going and then I'm going to cut into a couple avocados these will provide you know the healthy fat you can love the kind of sweet buttery flavor oh this stuff dreams are made of right here baby mm-hmm got check another onion over here stayin nice and toasty I'm going to add my chipotle break those guys up back in onions are you know semi-translucent at this point bottom of the pan is still clean not sticking any we're going with our tomatoes a little bit more salt to help draw out that moisture lid on we're going to go two minutes and then we'll go with our chicken stock all right here we are put tomatoes add our chicken this is just a roasted kind of a darker roasted chicken stock but I pre-made pump it out high we got to melt that down okay put a handful of cilantro at this point roughly chop it go boom boom and then lime and then potage it I started by saying paleo potage a what does that mean in the in the classical French kitchen the potage a is the soup maker so I love making soups and I don't have a lot of on the site so we're going to start incorporating some soup to get those minnesotans through there negative fifty negative thirty days all right I got my immersion blender here and you can either transfer this to your Vitamix blender or just get one of these guys and makes it a lot easier so I'll just stick this in here there we go guys everything's no chunks laughs nice and pureed whoo yeah nice and smoky from the Chipotle and look at that I got dump those juices in okay almost take the chicken over here so transfer this so what are we getting here we're getting us some of a portion of our carbs and all of our lean protein and then the avocado and a little bit of the oil that we cooked that in will provide the healthy fat and the bulk of our carb direction to come from our corn tortilla oh that's the one haha okay alright so there it is guys paleo plus corn tortillas we're looking at about 20 blocks so four maybe five four block meals I got one here for me one for Jesse cameraman thanks Jesse and yeah super simple paleo postage a penny on plus corn tortillas I'm paleo Nick thanks for watching you guys keep it paleo .

Video Description:

Corn is a grain and not a part of The Paleo Diet, this I know. However, I love the hard crunch that corn tortillas lend and they are my favorite addition to this grain-free way of eating. I search out tortillas with an ingredient list of only 2-3 items; namely, organic corn, water and lime juice.
This video shows how to make a 20 block batch (5 four-block meals) of this soup...