Category Archives: Recipes

Paleo Ginger Shortbread

Ginger Shortbread Rounds, Paleo-friendly

Ginger Shortbread Rounds, Paleo-friendly

I kept my Christmas feast paleo friendly with ham, roasted brussel sprouts, winter squash souffle, and ginger shortbreads for dessert.  I based the shortbreads off this recipe, but modified it.  I’ve since made them and modified again, and enjoyed though they did not do as planned.  So, here’s the recipes:

Not having a food processor, I just used a mixing bowl and a fork to mix the dry ingredients together; then, worked in the honey; then worked in the melted butter; and, then rolled out the dough and cut out the cookies.  After they baked for 10 minutes in a 350 degree oven, I let them cool and then dipped them into some melted 85% cacao dark chocolate.  Delightful.

Last night, I tried it again, but went with all almond flour and increased the butter to 3T.  I knew it was too much, but wanted to experiment.  The result was that the shortbread melted and ran, and formed a delightfully chewy cookie.

Chewy Ginger Shortbread

Chewy Ginger Shortbread

What can you come up with? Experiment and find out.

Scallops in Coffins

Originally published 8 June 2003

No, I haven’t gotten militant on the mollusk population, but am getting ready to modify a very nice Scottish recipe. It apparently came to Scotland in part from soldiers and mercenaries who had served in India and the Far East. It is traditionally served in baked potatoes (tatties), but I am modifying it to a low-carb diet.


If I can find some good scallops today, I will prepare them as follows:

In a large skillet, sauté 2-3 cups of scallops in butter, lemon juice, salt, pepper, and an optional touch of dill or lemon zest. Dice and set aside.

In the same large skillet, or medium sauce pan, melt .25 cups of butter (.5 stick), add in 2 teaspoons of lemon juice, and 1 teaspoon of Madras (Hot) curry powder. I recommend making your own curry powder to suit (most Indian groceries can and will help), but you can use the pre-made if you like. If very spicy is not to your taste, use a regular or mild curry powder. Cook for one minute.

Add in 2 Tablespoons of regular (all purpose, not self-rising) flour and cook an additional minute.

Gradually add 1 cup of light cream (you can cut heavy with milk if needed), stirring to prevent lumps and scorching. Season mixture with salt and pepper to taste. Add in 2 Tablespoons minced green pepper and 2 cups (or a little more) of the diced cooked scallops.

Normally, you would then spoon this mixture into baked potatoes that you had scooped out, but that is a no-no for hypoglycemics, diabetics, or those on high-protein/low-carb diets. So, what I am thinking of doing is putting it into some red or yellow bell peppers. Whatever you choose to do, sprinkle the top with chopped fresh parsley and bake in a pre-heated 400 degree oven until the tops are golden.

A variation is to chop up some green onion and place it along with the parsley, or you can put on some other garnishes. Be creative, and have fun with it. Enjoy.



Originally published 3 August 2003

This is a traditional Scottish dessert that is easy to make, light, and fun. You can do it as individual servings in glasses or bowls, or you can do it in a larger presentations for larger groups and pot lucks.

Items Needed:
Chilled mixer bowl
Measuring Cup

1 cup heavy whipping cream
2 T powdered sugar or 1T good honey
2T single malt whisky
.5 cup rolled oats
2 cups fresh berries

Fresh mint leaves
Additional whipped cream


Roast the oats in a skillet or in the oven. Skillet is easiest, using medium heat and stirring/flipping the oats until they are light golden brown. Othewise, use an oven at 375 degrees and a sheet pan, shaking/stirring the pan occasionally until a light golden brown colour is obtained. Let cool completely.

Whip the cream in chilled bowl until soft peaks form. Then gradually add in the sugar and whisky and whip until the mixture thickens. Fold in the toasted oats.

Presentation is made by layering the berries and cream mixture. I recommend starting and finishing with a layer of the cream mixture. Top with a single berry and a fresh mint leaf, a dollop of whipped cream, or whatever suits your fancy. In larger servings, such as for Clan gatherings, I have gone with a nice large bowl and piped in the Clan crest. It can be as simple or as complex as you like.

Chocolate Ecstasy Cake

Originally published 10 April 2003

Recipe by C. Blake Powers
based on version from the Death By Chocolate TV show

Items Needed:
cake pans
wire racks
double boiler or boiler and stainless steel bowls

Cake Ingredients:
4T + 1t unsalted butter
1/4 cup + 1t all purpose flour
3 whole eggs
3 oz. unsweet. choc. in pieces
2T unsweet. cocoa
1 C gran. sugar
2 oz. semisweet choc. in pieces
1t baking powder
1t vanilla
1/2t salt
1/4 cup sour cream

Optional ingredients:
Chocolate Chips

Cake Directions
Preheat oven to 325o. Coat a 9-inch cake pan (round) with
unsalted butter. Measure dry ingredients (2nd column, above) together then
sift to ensure complete mixing and uniformity.

In a double boiler, melt butter over medium to medium-low heat. Add chocolate
and allow to melt. If you are in a rush, dump it all in at once and let it melt. I’ve
noticed no difference in texture, etc. for doing it this way. This is called a chocolate

As the chocolate is melting, break the 3 eggs into a
medium to large mixing bowl and whisk until blended. Then add 1 cup of
granulated sugar. Whisk until well blended. Then add 1 teaspoon of vanilla
and whisk again. If you eyeball the vanilla and use more, it does not

Mix melted butter and chocolate together, remove top part of
double boiler being sure to wipe the bottom of the pot to prevent any
condensation/water from getting into the chocolate or the mix. Pour
chocolate liqueur into egg mixture and whisk to blend. When well mixed, add
dry ingredients – whisk slowly at first to keep from spreading dry
ingredients all over kitchen. When this is mixed, add in sour cream and
repeat whisking. Once all ingredients of basic recipe are blended, then add
optional to your taste. I find 1/3 bag of semi-sweet chips is a very good
add to the mix.

Pour final mix into greased pan. Place in oven and bake
for app. 40 minutes. If additional ingredients are used, you may need to
increase baking time by 10 minutes. Cool on wire rack and cut in half.

1 cup of toasted, crushed (food processor) hazelnuts. These are best if
toasted and peeled a day or two ahead of time and soaked in some brandy or
Frangelica hazelnut liqueur. Use at least 2T.
Icing (Chocolate Ganache)

Icing Ingredients:
1.5 cups heavy cream
3T unsalted butter
3T granulated sugar
12 oz. semisweet chocolate in .5 oz. pieces — I find 14 is better and will
make icing darker. Up to 18 ounces can be used if desired. I also recommend
doubling the recipe to ensure enough for decorating and proper glazing of

Icing Directions
Place chocolate in a large mixing bowl. Bring cream, sugar, and butter to a
boil in a saucepan. Keep a ladle in the pan to prevent boiling over and the
creation of messes. Pour boiling cream mix over chocolate pieces. Whisk
together until chocolate is melted and ensemble is completely mixed.

Reserve 1 cup of mix for decorating. I strongly suggest refrigerating it
for at least 1 hour. Mix 1/2 to 1 cup of mixture with hazelnuts. Again, I
strongly suggest refrigerating it for at least 1 hour until almost firm.
Reserve remainder for icing finished cake. This can be placed on top of
sauce pan containing water. Said pan can be placed on low to keep icing
fluid while other parts are chilling/firming.

Place bottom layer of cake on wire rack located over catch-pan.
Spread chocolate-hazelnut mixture on bottom layer of cake. Then place top
layer over hazelnut layer. Pour liquid ganache over the cake using ladle to
direct and ensure that top and sides are completely covered. Refrigerate
until ganache has set. Icing in pan can be added to that reserved for
decoration. FYI, cake does not have to be decorated as glaze is what is
presented in fine restaurants. If you want to decorate it, do what makes
you happy.

My favorite is to bake two cakes and make the final cake either two- or
four-layer depending on humor of the moment. This will require all
ingredients, especially the ganache, to be doubled.

In place of hazelnuts, use raspberries. Run a bag of frozen raspberries through the food processor. Take 1 cup of the processed raspberries and soak them in 2T to 1/4 cup (or more) of Chambord raspberry liqueur for up to 24 hours. Then
mix them with 1 to 1.5 cups of the icing mixture and refrigerate until stiff. Then use in place of hazelnuts. For decorating, rinse and drain 1 pint of fresh raspberries and soak them in Chambord. Place these around the top of the cake. You can also place a few around the bottom for effect. If you want to be really decadent, place a chocolate chip in each of the firm, fresh raspberries.

The ganache can be much improved by adding additional chocolate, of the bittersweet and bitter chocolate varieties.


Carne Adobava

Originally published 30 January 2004

LARGE mixing bowl
Food processor or blender
Large spoon
Oven, preheat to 375 degrees

1 lb dried hot NM red chili pods
1 lb dried mild NM red chili pods
20-40 peeled cloves of garlic (Go High)
2 large onions, cut into wedges
4T Mexican oregano
2t Kosher salt

Working in batches, place dried pods on a half-sheet pan or cookie sheet and warm for a couple of minutes in the oven to make them pliable. Remove stems and place in food processor or blender along with a small amount of water, some garlic and onion, and a bit of the spices. Pulse until smooth, adding water as necessary to get a slurry the consistency of heavy cream. Combine all batches in a very large mixing bowl and divide into thirds for freezing. Sauce should keep for six or so months frozen. This should make 1-2 gallons of sauce.

Take one third of the sauce and place in a pot/crockpot. Add in 3-4 lbs. cubed pork, recommend loin, about .5 inch to 1 inch. Simmer for 3-8 hours.
There you go. 🙂 Enjoy!

Road Kill Grill Chili

Originally published 30 January 2004

Beanies are for Weenies, Not for the Faint of Heart, No Guts No Glory, Feel
the Fear and Eat it Anyway Road Kill Grill Chili (submitted with permission)

1/4 cup Castrol GTX 10W/40
1 pound freshly flattened opossum
1 pound aged armadillo bellies
1/2 pound squashed skunk
1/4 pound pulverized jack rabbit
1/8 pound finely ground crow
1/8 pound minced little old lady (When doubling the recipe, continue to
use 1/8 of pound; little old ladies are a little tough, stringy, and gamey.
If gamey, soak in a little Jim Beam.)

OR 3 pounds sirloin or top round, diced into 1/4 inch cubes
3 large onions
5 cloves garlic
2 freshly chopped jalapenos
1 tablespoon paprika
6 tablespoons chili powder
1 tablespoon extract of sweaty gym socks (cumin)
1 teaspoon oregano
15 ounces tomato sauce
1 cup rainwater
1 teaspoon salt
1 teaspoon cayenne
4 tablespoons Worcestershire sauce
Freshly crushed black pepper
Tabasco™ to taste

Brown meat. Add rest of
ingredients and simmer for at least 3 hours.

Laughing Wolf Road Kill Grill
2 pounds sirloin, in cubes
2 pounds pork, in cubes
3 large onions, chopped small
8 cloves garlic, crushed and chopped
2 freshly chopped jalapeno peppers
1 freshly chopped habanero pepper
2 chipotle peppers, chopped
1 T smoked paprika (use regular hot if no smoked)
6 T chili powder
1T cumin
1 t mexican oregano
15 ounces tomato sauce
1 t chipotle powder
sea or kosher salt to taste (start with 1t, go from there)
fresh ground black pepper to taste
pinch cinnamon (use up to 1t)
1 cup water
5 T Worcestershire sauce
Tabasco™ to taste

Brown meat. Add rest of
ingredients and simmer for at least 3 hours. To increase heat, increase fresh peppers.

Laughing Wolf Almond Shortbread

Originally published 15 October 2004

Pastry or Cutting Board
Deep bowl
Backing sheet or baking stone
Oven, pre-heated to 300 degrees F

Good brand of pure almond extract
1 cup softened European-style butter
.5 to .9 cup confectioners sugar
2 cups all purpose flour
pinch kosher salt
1 egg yolk
1T heavy cream
sliced or slivered almonds, lightly toasted if you have the time

Put softened butter in bowl and gradually add confectioners sugar and cream with fork until fluffy. Add in almond extract to taste (1/8 t to 1 t), cream again. Gradually add in flour and salt until well blended. Then add in egg yolk and cream, and work until it forms a ball. Turn ball out onto lightly floured cutting board/pastry board and work into a rectangle .25- to .5-inches thick. Cut into rectangles (or cut rounds or whatever turns you on) and place on ungreased baking sheet about .5-inches apart. Bake until pale gold and firm to the touch. Use spatula to remove from sheet and allow to cool, if you can stand to keep your hands off of them.


Scotch Eggs

Originally posted 21 October 2004

Deep pot
Deep fryer or equivalent pan you would use to fry chicken or such
Deep bowl
3 medium bowls
Cutting board
Tongs or slotted spoon
Food service gloves

Dozen fresh eggs
5 lbs sausage mixture
1/4 cup plain flour
Pancko or plain bread crumbs
2 eggs
Other spices/options as desired

Hard boil a dozen eggs in the deep pot and allow to cool, heck get them very cool. Peel and dry the eggs, set aside. Fine chop 2-4 T parsley and 1-3 T chives. Place 2-3 packages of sausage into a deep bowl, then sprinkle herbs and any additional items (I put a pinch of cinnamon, 3 drops white truffle oil, and either smoked paprika or chipotle in at a minimum with store-bought sausage), then put remaining sausage over. Using gloves, mix well. Place flour in one medium bowl; whip the two eggs into an egg wash in another; and, place crumbs in remaining bowl. Bring oil up to temperature. Take a hardboiled egg, dust lightly with flour to be sure it is dry (do NOT get a thick coat of flour), and then coat it in .25- to .5-inch of sausage mixture all the way around. Dip in egg wash to coat, then dip in crumbs to coat. Deep fry the egg until golden brown. Those adamant against frying can bake, and with thicker sausage coats it is good to cook the eggs in an oven at 300 to ensure that the mixture is cooked through. To serve, cut long-ways into 1/4s and present with HP Sauce. Do not eat before visiting the doctor or getting a cholesterol screening.

Tips: I do about 4 eggs at a time (depends on fryer), and it can be a good idea to cool the sausage-coated eggs so that they retain shape better. A kinsman added sharp cheddar cheese to the mixture and it was quite tasty (would have been even better with some minced jalapeno in there). Remember to turn the eggs partway through cooking so as to cook evenly. Enjoy.

Tuna Glop (modified)

Originally published 12 November 2004

Okay, it’s late, you are in a hurry, or just a broke student like I was the first time I made this. Here is a quick and dirty dish with just a little extra oomph, for not much dough.

Cutting Board

1 package store bought mac & cheese
1 can/package tuna
1 can cream of mushroom soup
Real cheese, sharp, medium, Colby, whatever
Salsa Brava or hot sauce of your choice
1 package instant onion soup mix

Make mac & cheese to directions. Add in real cheese, soup, tuna, and onion soup mix. Add in Salsa Brava or hot sauce to taste (I find a tablespoon or more helps). Enjoy.

OPTION: I used to add English peas to this, and it was quite good. You can use canned (small) English, lima/butterbeans, or other such and add veggie goodness as well as some colour and texture. Add at the start of boiling the mac if using fresh.

UPDATE:  I do add the peas, fresh cooked if possible.  I also add Salsa Brava or other hot sauce, along with chipotle and other spice to it.  Spice it up!

Linda’s Cube Steak

Originally published 18 November 2004

Here is today’s entry, and next week’s entry may be the seared tilapia with tilapia cream sauce (and crowder peas; green bean & black-eyed pea mix; and roast garlic and cheddar mashed Yukon Gold potatoes) if it works out. For today, here is:

Linda’s Cube Steak


Cube steak
Cream of mushroom soup
Beef stock
Kosher salt
Oil and/or butter
Other spices as desired

To prepare, season some flour in a bag, place cube steaks in, and coat. Sear the cube steaks in the skillet with oil or an oil and butter mixture. Place cube steaks in crock pot, cover generously with cream of mushroom soup, beef stock, and salt and pepper to taste. Simmer all day. It will be flavorful and fork tender at the finish.

My thanks to my cousins for sharing the recipe with me, as it completely changed my view of cube steak. Growing up, let’s just say that cube steak was not my mother’s finest hour. Nor about anyone else’s I knew. This was good, and I am going to be rethinking my stand on cube steak as a result.