Tag Archives: condiment

Paleo Sweet Chili Dipping Sauce

Paleo Sweet Chili Dipping Sauce | stupideasypaleo.com Dipping sauces can take the same basic meal template and jazz things up to keep you from suffering from FBS (Food Boredom Syndrome). Plain chicken and broccoli again? Drizzle on some Sweet Chili Dipping Sauce. Need an accompaniment for some beautiful cooked, chilled shrimp? This one does the trick, too. It does have honey (so don’t go overboard and eat gallons of it) but if you’re looking for something to stave off FBS, feel good that it doesn’t contain weird chemicals or high-fructose corn syrup like most of the prepared sauces in the market.

No arrowroot powder? You could use tapioca flour as a thickener. Wish to avoid those completely? You can gently reduce the sauce until it thickens a bit, though it won’t have the same texture as arrowroot or tapioca.

Paleo Sweet Chili Dipping Sauce | stupideasypaleo.com

Ingredients for Paleo Sweet Chili Dipping Sauce

Directions for Paleo Sweet Chili Dipping Sauce

  1. Mince the garlic finely and use a microplane grater to grate down the ginger (or mince very finely).
  2. In a small saucepan, combine all the ingredients: the vinegar, garlic, honey, red chilis, arrowroot, ginger, salt and cayenne pepper (if desired). Stir so the arrowroot is dissolved.
  3. Bring the ingredients to a boil and cook briefly (~1 min or less) until the sauce thickens.
  4. Cool and serve alongside your favorite meats for dipping. It’s be super tasty with chicken, as a sauce on top of salmon or drizzled on top of stir-fried veggies.

What’s your favorite dipping sauce you’d like to see a Paleo version of?

Paleo Sweet Chili Dipping Sauce | stupideasypaleo.com

 

Lemony Chive Paleo Mayo

Lemony Chive Paleo Mayo | stupideasypaleo.com When it comes to mayo, I make no pretense for having the master, doesn’t fail basic recipe (that honor goes to the stellar Mel of The Clothes Make the Girl and Well Fed 2). I’ve only had this method go kaput once because yours truly was too impatient to wait for the ingredients to get all nice and cozy warm at room temperature before I tried to make the mayo emulsion. Oops. Have some patience, and it will all turn out okay. You can also use a stick (immersion) blender but I don’t own one because I’m the clumsiest person on the planet and well, yeah, exposed blades and I don’t mix!

All I did here was use Mel’s basic mayo recipe (here’s a video) and add a few simple ingredients to jazz it up. This went perfect as an accompaniment with my Grain-Free Paleo Zucchini Fritters.

Lemony Chive Paleo Mayo | stupideasypaleo.com

Ingredients for a batch of Mel’s Mayo

  • 1 egg
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1.25 cups of light-tasting olive oil (if it’s not light or extra light in flavor, the finished product will be strong tasting and peppery which most people don’t like)

Ingredients for the Lemony Chive Paleo Mayo

  • 1/2 cup olive oil mayo from the recipe above
  • 2 Tablespoons chopped chives
  • Zest of 1 lemon

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Directions to make the basic mayo

  • Please visit Mel’s recipe here (it will open in a new tab so you don’t lose this page). She does a much better job of explaining it than I would.

Directions to make the Lemony Chive Paleo Mayo

  • Put 1/2 cup of the basic mayo into a bowl.
  • Use a microplane grater to zest the (washed) lemon, and add the zest to the bowl.
  • Add the chopped chives. Stir thoroughly to combine.
  • Add cracked black pepper to taste (optional).

Lemony Chive Paleo Mayo | stupideasypaleo.com

What’s your favorite mayo flavor?

Tasty Topping: Bacon Gremolata

Bacon Gremolata | stupideasypaleo.com

But before I get to the bacon…

I’m over the moon because I just found out I’m nominated for a Paleo Magazine Best of 2013 Award: Best Savory Recipe (Online) for my tangy Carolina-style Kickin’ BBQ Shredded Chicken! Voting for all your favorite Paleo blogs, cookbooks, podcasts and products only takes a couple minutes. Click here to vote >> VOTE! (And a huge, huge thank you for all your support!!)

Now, back to your regularly scheduled bacon…

You’re probably wondering what the heck a gremlinolata is. It’s an Italian condiment traditionally used to sprinkle on top of osso bucco, but I’d argue it’s good for putting on pretty much anything savory. Consider it like a fancy alternative to bacon bits that’s super easy to make and has a pretty rad flavor profile. You know why this one rules? If you saw my post on 5 Paleo Flavor-Making Juggernauts, this magic topping has four of the five: salt (from the bacon), fresh herbs, citrusy lemon zest and aromatic garlic.

It’s as versatile a garish as you can imagine. Sprinkle on soups, stews, veggies or meat for an extra pop of flavor. Guests will be so impressed. No guests? You’ll impress yourself. Just keep in mind, it’s potent so wield your new flavor-weapon carefully.

The key to a nice gremolata is to make the pieces all uniform in size. There’s nothing worse than biting into a huge chunk of raw garlic so it’s time to work on your knife skills.

Bacon Gremolata | stupideasypaleo.com

Ingredients for Bacon Gremolata

  • 2 strips of bacon, cooked until crispy
  • 1 large garlic clove, minced finely or crushed
  • 4 Tablespoons of finely chopped flat leaf parsley
  • Zest of 2 lemons
  • 2 Tablespoons olive oil
  • Salt and pepper, to taste

Bacon Gremolata | stupideasypaleo.com

Directions for Bacon Gremolata

  1. Before you get the rest of the ingredients working, start cooking the bacon. [I like to bake my bacon in the oven on a rimmed baking sheet lined with parchment paper for 15-20 minutes at 350°F / 175°C or until it’s crispy. Feel free to cook using your preferred method.]
  2. Meanwhile, peel and mince or crush the garlic (fine pieces). Finely chop the parsley. Zest the lemons, removing the outer yellow skin but not the white pith (I like a microplane for this job). Combine these ingredients in a small bowl.
  3. When the bacon is done cooking, allow it to cool and either crumble with your hands or chop into fine bits. Add to the bowl.
  4. Drizzle in the olive oil and then adjust the taste with salt and pepper. Let the ingredients marry for about an hour before using for best flavor.

Paleo Peach Mango Ginger Chutney

Paleo Peach Mango Ginger Chutney | stupideasypaleo.com When I made my Coconut Wild Boar Burgers, I was searching for the perfect accompaniment. Peaches were calling to me because they’re in season and juicy and pair really well with pork, so I created this Paleo peach chutney to put on top almost like a relish. Chutney, traditional to Indian cuisine, is a condiment that combines fruit, vinegar, sugar and spices. Being Paleo, I left out the sugar and instead of using oil, I stirred in ghee for a rich buttery flavor.

Putting vinegar, onion and garlic in with fruit may sound weird but it gives just the right counterbalance to the fruit’s sweetness.

Prep time: 10 min     Cook time:  10-15 min     Makes: ~2 cups

Ingredients for Paleo Peach Mango Ginger Chutney 

  • 2 Tablespoons ghee
  • 1/4 cup onion, minced
  • 3 peaches, diced
  • 1/4 cup mango, diced
  • 1 garlic clove, crushed
  • 1 Tablespoon orange juice
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • Zest from 1 orange

Directions for Paleo Peach Mango Ginger Chutney

  1. In a small saucepan over medium heat, combine the ghee, and minced onion. Cook until the onion is translucent, a few minutes. 
  2. Add the peaches, mango, garlic, orange juice, apple cider vinegar, ginger, red pepper flakes and orange zest. (I zested the orange, then cut it open and used the juice from inside. Hint: use a microplane grater to zest the orange and grate down the garlic and ginger, saving time.) Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

3. Turn heat to low and continue to simmer until the fruit is softened but not overly mushy.  Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

4. Spoon over pork burgers or chops, chicken or even salmon.  Paleo Peach Mango Ginger Chutney | stupideasypaleo.com