This video/recipe combo is great because it does three things:
- It teaches you a culinary technique known as the roulade that is sure to impress your friends.
- It shows you how to blanch asparagus, and roast red peppers like pro.
- It gives you a vehicle for creativity and endless ingredient combinations.
This recipe is a combination of my first cook book experience and my time on the line at The Kincaid Grill. When I was 14 I tested my first recipe out of Nick Stellino’s Cucina Amore. I checked the original date of publication on the book and found it to be May 1, 1995, which was 10 days before my 14th birthday. The book was hot off the press at the time and, although it appears aged now, the techniques it taught me are pillars of Haute Cuisine. More on that at another time…
Fast forward seven years and you’ll find me under the tutilage of Chef Al Levinsohn. Under his direction, I learned the technique shown in today’s video. While my original stuffed chicken breast was rolled, tied and seared. Chef Al taught me to roll, wrap and poach. It is a makeshift water oven (sous vide) that provides ultimate moisture retention…
Alright, I’ve got to run, so do me a favor…
“Keep It Paleo!” and let those you love know that you love them today. When you are on your death bed, you won’t be thinking about how many more hours you could have put in at the office or how much more money you could have made. You’ll be thinking about your friends and family and you’ll realize that quality time spent with them is the only currency you’d want to spend…
PS – “Winnipig” Documentary is on the docket…
Paleo Sushi – Chicken and Shrimp Rolls
“Keep It Paleo!”
2 chicken Breasts, after being cooked, weigh in around 340g, and with one block equaling 28g, that gives us about 12 blocks form the chicken breast.
Additionally we have 8 Wild Shrimp, 16/20 size or larger. With the size of 16/20, that means that about 16-20 shrimp equal one pound, so with 8 shrimp we know we have about 1/2 pound, or 8oz. 2oz of shrimp equal one block, so therefore we have 4 more protein blocks from the shrimp for a total of 16 blocks.
We will count our 8 Spears of Asparagus as one block. Depending on the size of the asparagus spears, anywhere form 6-12 spears equals one block, so we will count this as 1 for easiness sake. Additionally we have 2 Red Bell Peppers. We know that 2 cups of peppers equals one block, and on average, one pepper diced up equals one cup, so therefore we have 2 blocks from the peppers for a total of 3 carb blocks.
We will use the Olive Oil as needed for cooking, so we have no exact measure of how much we are using. Remember that 1/3 of a teaspoon equals one block when you are measuring it out.
This recipe breaks down into 4 – 4 block protein, and almost 1 block carbs. When making this for your meal, add in three additional carb blocks to balance out this meal and it’ll put you about perfectly balanced.