Authors: Loren Cordain,Joe Friel

The Paleo Diet for Athletes (37 page)

BOOK: The Paleo Diet for Athletes

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Serves 4

Cancún Zesty Mussels

5 pounds mussels

2 tablespoons olive oil

1 cup water

2 cups white wine

½ teaspoon cumin

½ teaspoon garlic powder

¼ teaspoon ground red pepper

3 to 4 large red onions, cut in rings

Freshly ground black pepper

1 bunch parsley

Lemon slices

Rinse and clean the mussels. In a 1-gallon pot, combine the oil, water, wine, cumin, garlic powder, red pepper, onions, and black pepper to taste. Bring to a boil. Add the drained mussels and return to a boil for 15 to 20 minutes. When all of the mussel shells have opened, they are done. Garnish with parsley and serve with lemon slices.

Serves 2 to 4

Tillamook Steamed Clams

6 ounces clams (if open, tap on shell; if it does not close, discard)

Chopped parsley

Olive oil (for serving)

Under cold running water, scrub the sand from the clams with a stiff brush. Place the clams on a rack in a steamer. Fill with enough water to just cover the bottom of the rack. Bring to a boil, reduce the heat, cover the steamer, and steam the clams until they just open, 5 to 10 minutes. Drain and sprinkle with parsley. Serve in soup bowls with oil on the side. To eat the clams, pull them from their shells by their necks and dip in olive oil.

Serves 1

Omega-3 Stuffed Crab

1 pound shredded crabmeat (6 crabs)

Freshly ground black pepper

Paprika

Turmeric

Flaxseed Oil Mayonnaise

1 clove garlic

Olive oil

Cucumber slices

Combine the crabmeat with the pepper, paprika, and turmeric to taste. Add sufficient Flaxseed Oil Mayonnaise to moisten. Rub six crab shells with the garlic and oil. Pile the crab mixture in the shells. Cover with foil and place in a large baking dish. Bake at 400°F for 20 to 25 minutes, or until done. Garnish with cucumber slices.

Serves 6

Lemon Dill Shrimp

3 cloves garlic, minced

¹⁄
₃cup olive oil

1 pound large shrimp, shelled and deveined

2 tablespoons lemon juice

¹⁄
₃cup fresh dill, minced

In a large skillet, cook the garlic in the oil until soft, stirring frequently. Stir in the shrimp and cook until just pink. Add the lemon juice and dill and blend well.

Serves 4

FISH

Cordain’s Fennel Salmon

3 tablespoons extra-virgin olive oil

1 small bulb fresh fennel, cored and slivered

1½ pounds salmon fillets

1 teaspoon dried dill weed

1 teaspoon dried basil

Preheat the oven to 400°F. Coat the bottom and sides of a glass baking dish with 2 tablespoons of the oil. Spread the fennel over the bottom of the dish. Carefully place the salmon on top of the fennel and drizzle the remaining 1 tablespoon of oil over it. Sprinkle with the dill and basil. Cover with foil and bake for 20 to 25 minutes. Serve with steamed broccoli and sliced raw cucumbers.

Serves 4 to 6

Sautérne Squid

1 pound squid, each about 2″ long

Pecan nut flour

1 teaspoon garlic powder

½ cup olive oil

¼ cup Sautérne wine

1 tablespoon lemon juice

2 tomatoes, cut into wedges

Parsley sprigs

Wash the squid completely, remove the ink sack and soft backbone from each head, and strip off the black membrane covering the squid. Coat the squid with the nut flour and sprinkle with the garlic powder. Heat the oil in a heavy skillet and cook the squid until brown, stirring frequently. Turn off the heat. Pour the wine over the squid and add the lemon juice. Let stand for 5 to 10 minutes, then drain. Garnish with tomato wedges and parsley sprigs.

Serves 4

Orange Poached Fish

4 medium fillets of any whitefish

¼ cup dry white wine

6 black peppercorns

1 bay leaf

1 small onion, sliced

1 medium orange, quartered

Dried dill weed

In a large skillet, place the fish in a single layer. Add the wine, peppercorns, bay leaf, onion, and enough water to just cover the fish. Poach over medium heat until tender, then remove the fish from the pan and drain on paper towels. Squeeze the juice from the orange over the fish, and dust with dill before serving.

Serves 4

Little Valley Stuffed Trout

½ teaspoon dried dill weed

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped yellow onion

¼ cup slivered almonds

1 pound trout (brook trout if you can get one; rainbow trout will do)

Lemon juice

Freshly ground black pepper

Preheat the oven to 400°F. In a small bowl, mix the dill, parsley, onion, and almonds. Fill the cavity of the trout with this mixture. Place the fish on foil and liberally squeeze lemon juice over the fish. Add pepper to taste. Seal the foil and bake for about 25 minutes, until the fish flakes easily with a fork.

Serves 2 to 4

Reese River Barbecued Catfish with Peach Salsa

4 catfish fillets

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

1 teaspoon ground red pepper

Peach Salsa

Oil and preheat the grill. Sprinkle the catfish fillets with pepper, garlic powder, and red pepper. Place the grill about 4″ from the heat source. Cook for about 5 minutes on each side, or until the fish flakes easily with a fork. Serve with Peach Salsa spooned over the fillets.

Serves 2 to 4

CONDIMENTS

Flaxseed Oil Mayonnaise

1 egg

1 tablespoon lemon juice

¼ teaspoon mustard powder

1 cup flaxseed oil

In a blender, combine the egg, lemon juice, and mustard powder and blend for 3 to 5 seconds. Continue blending and slowly add the oil. Blend until thick. Put into a tightly sealed plastic container and refrigerate. The mayonnaise should keep for 5 to 7 days.

Makes 1½ cups

All-Natural Catsup

4 cups vine-ripened fresh tomatoes, diced

1 small sweet onion, diced

¼ teaspoon crushed garlic

½ sweet red bell pepper, diced

1 whole bay leaf

½ Granny Smith apple, peeled, cored, and diced

½ teaspoon allspice

½ teaspoon ground mace

½ cinnamon stick

1 tablespoon black peppercorns

½ teaspoon celery seed

½ cup lemon juice

¹⁄
₈teaspoon cayenne pepper

Into a 4-quart saucepan, place the tomatoes, onion, garlic, pepper, bay leaf, and apple. In a small cloth spice bag, put the allspice, mace, cinnamon stick, peppercorns, and celery seed, and place into the tomato mixture. Bring to a boil, and cook until reduced by half, stirring frequently. Remove spice bag and bay leaf. Puree in a food processor until well blended. Return to the saucepan and add lemon juice and cayenne pepper. Continue cooking until catsup reaches a thick, spreadable consistency. Stir frequently, and watch for sticking and scorching as it thickens. Refrigerate or freeze in a well-sealed container.

Makes about 2 cups

Tartar Sauce