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...
