Pecan-Coconut Crusted Tilapia

(for two)

2 Tilapia filets
2 eggs, beaten
Unsweetened coconut flakes
Chopped pecans
Red pepper flakes

Mix together the coconut flakes, chopped pecans, and red pepper flakes. One by one, dip tilapia filets into the beaten egg, then into the coconut mixture. You may have to press extra coconut mixture onto the filet if it doesn't stick as well as you'd like. Lay the filets flat on a baking sheet and bake at 375 for 15-20 minutes, or until fish flakes easily and pecans are toasty.

We served ours over a mango and broccoli slaw salad with a lime juice-olive oil vinaigrette.

Chipotle-Marinated Mahi Mahi with Pineapple Cilantro Relish

(for two)

2 mahi mahi filets

Baja Chipotle marinade (we bought ours, but you could make it too)

Pineapple Relish:

Pineapple

Cilantro

1/2 a lime

Jalapenos

Red pepper flakes

Geoff shows proper cilantro-chopping technique:

Bake for 15-20 at 400, until fish flakes easily with a fork.

It's the End of Cherry Season

If you can get your paws on fresh cherries right now, you should. It's the end of cherry season.

Lamb Chops with Cucumber-Basil-Mint Salad

Shoutout: My gal pal Elizabeth Pawlicki is the BEST at making lamb chops. Everything I know about lamb chops I learned from her.
This dinner is obviously Greek-leaning. I think the trick to achieving good Greek flavors is to use the freshest herbs you can get. Oh, and using real Greek yogurt.

Here are some shots of my mother's beautiful but wild gardens, from whence I snagged most of the fresh herbs you'll see in this post.
Spearmint:

Basil:

Tomato Plants:

Rothhaus Front Garden:

Yogurt is not really allowed on Paleo, but Geoff let me make an exception and we used the yogurt sauce here as a dipping sauce for the lamb.

Lamb:
Some chops
Olive oil
Freshly ground cracked black pepper

Get a hot sear going on all sides of the chops. If you have quality chops, it's okay to eat when the insides are hot pink. If you don't have quality chops, wait until you can get your hands on some. Come on, this ain't no dog and pony show!

Greek Yogurt Dipping Sauce:
1 small container greek yogurt
2 T freshly squeezed lemon juice
Fresh dill
(This one isn't rocket science... mix the ingredients together.)

Cucumber Salad:
Diced cucumbers
Diced tomatoes
Fresh spearmint, finely chopped
Fresh dill
Fresh basil (we used the green and purple varieties you can see above)
1 T freshly squeezed lemon juice
1 tsp Olive oil

Optional: Top with feta cheese.

Verdict: We both LOVED this one! We'll be making it again.

Coconut Milk Chicken Marsala with Gingered Carrots

My roommates said that this one looked like baby poop. I say, shut your face, roommates!

Chicken thighs
Marsala spices (available at Indian grocery stores)
1 can of coconut milk
Carrots
Fresh ginger, diced
Butter

In a medium sized bowl, mix together the can of coconut milk and marsala spices. I used about 3 T of marsala spice, but you should add little by little and taste until it's a color and taste that you can live with. Remember that it will get stronger as it cooks down!

Toss the chicken thighs in a little bit of oil and cook in a wide pan with high sides. When the chicken is halfway cooked, add the coconut milk mixture and turn the heat to medium low. How do you know when the chicken is halfway cooked? I have no idea. Try asking it. You must guesstimate, because cooking is an art, not a science.

Allow the coconut milk mixture and marsala spices to reduce by at least half until the sauce is thick. This took us about 30 minutes.

For the carrots, heat 2 T butter in a flat pan. Toss the ginger and carrots and saute until soft.

Does it look like baby poop? Maybe. But, then what the heck are you feeding your babies, people????

Spicy Orange Hunan Chicken

This dish has the potential for some serious heat, but can be made more or less spicy by the addition or subtraction of the toasted red chiles.

Ingredients:
Two boneless chicken thighs, cubed
1 C Chicken broth
3 T Orange juice
Orange pieces of 1 orange (supremed, or just cut up)
Orange zest
Diced fresh ginger
Diced fresh garlic
Chard leaves 
Dried red chiles, finely diced
Sesame seeds (for garnish)

In a large, broad pan, toast the dried red chiles. Set aside.

Heat a T of oil in the same pan, add chicken, and toss. Cook for a few minutes, then add chicken broth, orange juice, orange zest, ginger, and garlic. Add a pinch of the toasted chiles - the more you add at this point, the spicier things will get. Cook the chicken in the broth mixture until the mixture reduces by half.

Geoff just moved into a new apartment, and the can opener was no where to be found. Look at this caveman re-inventing a way to open a can of broth a la screwdriver. Looks pretty safe, no?

Wilt the chard leaves over the chicken and broth while it steams. Remove the leaves and arrange on a plate.

When the chicken is thoroughly cooked and the broth mixture has reduced by half, plate the chicken atop the chard leaves and pour broth mixture over the chicken. Top with the supremed orange slices, toasted chiles, and sesame seeds.

Verdict: We both really liked this one!

Black and White Sesame Seared Tuna, Sauteed Veggies, and Mango

Oops. Wrong Tuna. 

A pattern is beginning to form: Caitlin is more of the play-by-play announcer, while I am the bumbling idiot of a color commentator.  That is understandable, what with her being kind of a food wizard, the Harry Potter of the kitchen, if you will.  Maybe that is a good setup, as a majority of the meals have been concocted by her, while I am attempting to play Sous Chef, more likely just getting in her way.  On to the play by play.

1. Buy Sushi grade tuna. See below, man-sized and lady-sized pieces.
2. Season with freshly ground black pepper.
3. Heat oil in a pan on high.
4. Sear it, FAST! The inside should still be raw.
5. Dip in B&W sesame seeds.