Industrial cooking is where it’s at! I’m all about efficiency in the kitchen and in life and cooking in bulk is efficient. My boy, Ross Overstreet, coined “industrial cooking” in one of his Facebook posts and I like the term. Speaking of coins, did you know Ross has quarter shrinker in his garage? He is a great guy who had us over for some great tacos and guac in his Colonial Spanish Style Palace. The dude is a total stud and if you ever make it to Torrance, CA, get ahold of him for a workout at CrossFit TSAC.
Okay, back to the seafood. Today’s recipe is a great example of how to cook in bulk with basic tools. All you need is a cutting board, a knife, two large saute pans and a couple of half sheet pans. Oh yah, and a Camp Chef Pro 90, one of my favorite tools and a great way to cook outdoors. While we chose spinach, shrooms, onions, and tomatoes for today’s preparation, this style of cooking can be applied to any veggies. Olive oil, salt, pepper and lemon juice work wonders on most foods and if you can throw in a little garlic and some wine, you’re golden!
This was the last video in the Paleo Garage, and, while it was a bit sad to leave, the Paleo Test Kitchen has replaced this void in fine fashion. Up next is the first video in the Paleo Test Kitchen and it’s a doozie.
There are officially two spots left on the Alaska Culinary Adventure. We will descend on Anchorage on August 23rd for 8 days of fun. I’d love to have you join me, so be sure to check out the details on this trip and get signed up. If you’re considering it, do it! Because, when August 23rd rolls around and I start posting pics from The Last Frontier, you’ll wish you had…
Here’s a quick rhyme to close out our time…
I taught you about shrimp and sole
and industrial cooking.
And if your considering going to Alaska with me,
you should be booking.
“Keep It Paleo!” guys.
Dover Sole and Shrimp Florenza
“Keep It Paleo!”
We have 48 ounces of sole, which will cook down to about 40 ounces. Sole is 1.5 ounces per block cooked weight. So, we’ll say 26 blocks.
We have 32 ounces of shrimp, which will cook down to 30 blocks. Shrimp is 1.5 ounces per block cooked weight. So, we’ll say 20 blocks.
We have 2.5 pounds of spinach, or 40 ounces. There is approximately 1 carb gram per ounce of raw spinach. So, we have 40 grams of carbs. There are 9 grams per carb block, so we have 4.5 blocks of spinach. Let’s round that up to 5, just to keep it simple.
We have 2 cups of onions. Raw onions are 1 cup per carb block, so 2 blocks.
We have 4 pounds of mushrooms. Mushrooms are 1 gram of carbs per ounce. So, 64 grams of carbs. At 9 grams per block, we have 7 blocks.
We have 8 cups of tomatoes. Tomatoes are 1 cup per block, so 8 carb blocks.
We’ll give one carb block for the fresh garlic.
We’ll give one carb block for the juice of 2 lemons (1/3 cup per block).
We’ll give one block for the 1/2 cup of white wine.
We’ll say we used 4 tablespoons of olive oil. Half of it will cook into the air, so we will count 2 tablespoons. At 1/3 tsp per fat block and 3 teaspoons per tablespoon, we have 54 fat blocks.
The Balancing Act:
We have 46 blocks protein, 25 blocks carbs and 54 blocks of fat. I would call fat and protein balanced, but we are short on carbs by half. So, we could eat this with a side of sweet potato, a nice salad beforehand, or some fruit for dessert. If we look at it as 11 portions, we have 4 blocks per portion, with two blocks carbs. So, you’d need 2/3 of a sweet potato, a healthy salad, or an apple for dessert. Does that make sense? Great!