Foodbuzz 24X24: Primal Party

For the past three months i’ve been eating a primal diet.  Having eliminated all processed foods, grains, and legumes, I am left with whole and nutritious foods.  I am healthy, well nourished, and full of energy! I absolutely love this new way of eating.

A few friends of mine also eat primally.  I thought it would be fun to invite them over for tapas-style dinner and drinks, all of it being primal, of course.  It turns out this day fell on Foodbuzz’s 24X24 event, where 24 food bloggers are chosen to host a food-based event within the same 24 hour period. Foodbuzz chose my proposal, so here I am, happy to be a part of the lucky 24.  The primal menu consisted of the following:

 Carne Asada Bok Choy Wraps

Zucchini and Parmesan Fritters with Tzatziki Sauce

Deconstructed Tuna Roll with Wasabi Aoli

Mini Eggplant Moussakas 

Stuffed Chile Relleno in Spicy Sauce

Chorizo-Stuffed Chicken

Bacon-Wraped Dates stuffed with Honey Cinnamon Goat Cheese

Dark Chocolate Pots De Creme with Coconut Creme

Marscapone Avocado & Lime Partait with Raspberry Puree and Coconut Creme

~ And Lots of Wine! ~

 CARNE ASADA BOK CHOY WRAPS 

Ingredients:

  • Small Bok Choy leaves
  • Marinated Carne Asada
  • Pico de Gallo
  • Spicy Salsa
  • Sour Cream
  • Avocado
ZUCCHINI AND PARMESAN FRITTERS WITH TZATZIKI SAUCE

Ingredients:

  • 2 medium sized zucchinis, grated and squeezed of excess moisture (I used a cheese cloth)
  • Grated parmesan cheese
  • Parsley
  • Lemon zest
  • Egg
  • Almond Flour
  • Salt
  • Pepper
  • Tzatziki Sauce
DECONSTRUCTED TUNA ROLL WITH WASABI AOLI

Ingredients:

  • 1 English Cucumber
  • Wasabi Aoli (mayo, sour cream, wasabi paste, lime juice, garlic, salt, pepper)
  • Roasted Seaweed (Trader Joe’s)
  • Pan-Seared Tuna Steak
  • Avocado
  • Picked Ginger
  • Soy Sauce (optional)
MINI EGGPLANT MOUSSAKAS


Ingredients:

  • 2 Carrots, finely chopped
  • 2 Celery sticks, finely chopped
  • 1 small sweet potato, finely chopped
  • 1/2 onion, finely chopped
  • 2 small eggplants, insides removed (save shells)
Directions: Saute all veggies until soft. Season with salt and pepper.
  • 1 lb ground beef
  • 1 small can tomato paste
  • Fresh thyme
  • Salt + Pepper
  • Cinnamon
  • 1/3 c. parmesan cheese
Directions: Brown ground beef with spices and herbs.  Add sautéed veggies. Mix Parmesan cheese.
  • Melting Cheese
Directions: Fill eggplant with ground beef mixture. Top with melting cheese. Drizzle with olive oil and bake at 375 degrees until cheese is melted.
CHILE RELLENO IN SPICY SAUCE

Ingredients:

  • Pasilla Chiles, grilled and chard on all sides. Skin & seeds removed.
  • Melting cheese (I used Edam)
Directions:  Take skinless and seedless chiles and stuff them with cheese. Secure with toothpick.
  • Enchilada Sauce (homemade or store bought)
Directions: In a baking pan, pour some enchilada sauce on the bottom. Place stuffed chile relleno and drizzle with olive oil. Season with salt and pepper.  Bake at 376 until cheese melts.
CHORIZO-STUFFED CHICKEN

Ingredients:

  • 1/2 lb chorizo, cooked
  • 2 chicken breasts, pounded flat and seasoned with salt and pepper
  • Serve with spicy enchilada sauce, cooked spinach, and sour cream.

Directions: place about 1/3 c. cooked chorizo down the middle of a flat chicken breast.  Roll the chicken and secure with toothpicks. Sear the chicken on all sides until brown. (Inside will not be cooked).  Pour enchilada sauce in a backing pan and place chicken on top of the sauce. Drench chicken with more sauce. Bake at 375 for about 15-20 minutes.

BACON-WRAPPED DATES STUFFED WITH HONEY CINNAMON GOAT CHEESE

Ingredients: 

  • 6 dates, half-sliced and pitted
  • Goat cheese with a bit of honey and cinnamon
  • 6 slices of bacon
Directions: Fill dates with goat cheese. Brown bacon until almost crisp.  Wrap bacon around dates and secure with toothpick.  Bake in oven at 375 until bacon is crisp to your liking and cheese is warm and gooey.
DARK CHOCOLATE POTS DE CREME WITH COCONUT CREME

Ingredients:

  • 7 oz good quality dark chocolate (I used 80%) – chopped into small pieces
  • 1 egg
  • 1 tsp good vanilla
  • 1-2 tsp agave nectar (adjust sweetness to your own liking)
  • Pinch of sea salt
Directions: Place all ingredients in blender. Blend until smooth.
  • 1/2 c. freshly made HOT coffee
Directions: pour hot coffee while blending. Blend until all of chocolate is melted and smooth.
  • 1/2 c. cream or coconut cream
  • 2 -4 tbsp cream cheese (optional)
Directions: add cream to blender last. Pour in small shot glasses and chill until set, about 3-4 hours. Top with Coconut cream or whipped cream.

MARSCAPONE AVOCADO LIME PARFAIT WITH RASPBERRY PUREE AND COCONUT CREAM

Ingredients:

  • 1 small avocado
  • 1/3 c. marscapone cheese
  • about 1 tsp lime (taste and adjust)
  • Pinch of salt
  • 1/2 tsp vanilla
  • Agave nectar, to taste
Directions: whip everything together. Place in small shot glass.
  • Pureed raspberries with 1/2 tsp vanilla
Directions: add a spoonful of raspberry puree to shot glass
  • Whipped coconut creme
Directions: add whipped coconut creme when ready to serve

Trust me, it taste as good as it looks!

One Response to “Foodbuzz 24X24: Primal Party”

  1. Hi There, Congratulations for 24×24 !!!!!!
    The menu is looking so delightful and appetizing. A very well made post with beautiful pictures. Loved all the dishes. I’ve bookmarked this special recipe of urs and wud love to give it a shot asap. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

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