Thanks for picking up Pigskin Paleo, I hope you absolutely loved it! And if you did we would be eternally grateful if you would leave a nice review on Amazon.
Here are a few recipes that didn’t make it into the book, but we know you’ll love them nonetheless. And if you’d like early access to everything Paleo Porn join our community, The Paleo Porn Family. As a member of The Family you’ll receive a weekly email with 3 new paleo recipes and you’ll have first dibs on free tickets to our future Paleo Porn Family Dinners in your city.
Bonus Recipes
- Paleo Onion Rings
- Turmeric Pickled Eggs
- Bacon Wrapped Scallops
- Pistachio Crusted Beef Heart
- Fowl Balls
- Paleo Egg Salad in a Peppadew
- Prosciutto Savory Chicken Tenders
- Crispy Curry Duck Gizzards
- Caprese Zucchini Pasta Salad
- Paleo Turkey Legs
Paleo Onion Rings
Yield: 35-40 Pieces
Ingredients
- 1 red onion
- 2/3 cup cashew meal
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 3 eggs, beaten
Directions
- Preheat the oven to 425°F.
- Chop the ends off the onion, peel and slice the onion (larger than 1/4" thick). Remove the rings and transfer the smaller bits to a dish for later use in a salad or dressing.
- Prepare the stations. I used my Pampered Chef coating trays but you can easily use a few glass dishes or bowls. In the first station beat your eggs until the yolks and whites are combined. In the second station combine the cashew meal, sea salt, garlic powder, onion powder and paprika. In the third station spread a layer of parchment across your baking sheet and let's get dippin'!
- Dip the onion rings into the beaten eggs and using the fork for the egg station flip the onion so it's equally coated. Transfer the dipped onion to the cashew mixture and use a new fork for the second station to flip and equally coat in the dry mixture. Then transfer the coated onion to the parchment paper lined baking sheet. Continue this process until your baking sheet is filled. Note: If you don't let all the drips drop off before you move from the egg station to the cashew station your dry mixture will start to clump up fast and you will need to add more ingredients and start over. So be sure to let the drips drop.
- Bake the onions for 6 minutes, flip and bake for an additional 4 minutes. Transfer to the broiler for 30 seconds to a minute to brown and finish. Let the onion rings cool. They will firm up further if you let them sit. Patience, my dear.
- Enjoy! :)
Turmeric Pickled Eggs
Yield: 8 Pickled Eggs
Ingredients
- 1 cup organic apple cider vinegar
- 2 4-inch pieces of fresh turmeric, peeled and thinly sliced
- 2 jalapeño peppers, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 teaspoons yellow mustard seeds
- 1 tablespoon sea salt
- 1 cup water
- 8 eggs, hard boiled & peeled
Directions
- Bring the vinegar, turmeric (you can use 1/2 teaspoon of ground turmeric if you don't have a fresh piece), jalapeño peppers, garlic, mustard seeds, sea salt and water to a boil in a small saucepan over medium-high heat. Stir everything until the salt is dissolved. Remove the saucepan from the heat and let the brine cool to room temperature.
- Put the eggs in a glass container, such as a mason jar, or something that will hold all of them comfortably.
- Pour the cooled vinegar mixture over the eggs and push them down to submerge. Cover and refrigerate everything for 2-4 hours so the eggs can infuse the color and flavor.
- When you slice the eggs in half you'll find a golden ring on the outside. If you'd like the golden color to flow all the way through to the yolk you can leave them in the brine for 24 hours or longer.
- Transfer the eggs from the brine to a new container. You can keep the eggs in a covered container in the refrigerator for about a week.
- Serve the turmeric pickled eggs as a snack or appetizer or simply add them to your salad.
- Enjoy! :)
Bacon Wrapped Scallops
Yield: 2 Servings
Ingredients
- 8 slices of bacon
- 8 scallops (U/10)
- dried or fresh dill, minced
- paprika, to taste
Directions
- Preheat the oven to 375°F.
- Take out a slice of bacon and lay it down on a plate. Season the bacon with minced dill, wrap the bacon around the scallop, secure closed individually with two toothpicks or thread onto a bamboo skewer. Season the scallop on both sides with paprika. Optionally, you can leave out the dill and paprika and simply wrap the scallop in bacon for simplicity.
- Transfer skewers to a rimmed baking sheet and cook for 10 minutes. Flip skewers and cook for an additional 5 minutes. Transfer tray to the broiler for 2-4 minutes to char the tops.
- Remove tray from oven. Serve individually on or off of the skewer.
- Enjoy! :)
Pistachio Crusted Beef Heart
Yield: 2 Servings
Ingredients
- 1 heaping tablespoon grass-fed tallow, melted
- 1-1 1/2 lb grass-fed beef heart
- 1/2 cup pistachios, chopped
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
Directions
- Preheat the broiler of the oven.
- Melt the tallow in a small saucepan over medium heat.
- Using kitchen sheers, cut the beef heart into 2x3-inch pieces. Set aside.
- Combine the chopped pistachios, basil and sea salt in a dish or shallow bowl.
- Dip the beef heart in the melted tallow on both sides, coat both sides in the pistachio mixture and transfer to a rimmed baking sheet. Continue until all the beef heart pieces are coated.
- Transfer the baking dish to the broiler and cook for 3 1/2-4 minutes.
- Remove from oven and serve immediately, while warm.
- Enjoy! :)
Game Day Recipe: Fowl Balls
Yield: 50 Meatballs and 2 cups of dip
Ingredients
- 1 lb ground turkey
- 1 lb ground chicken
- 1/2 yellow bell pepper, minced
- 1 1/2 cups onion, minced
- 3-4 cloves garlic, minced
- coarse ground sea salt, to taste
- coarse ground black pepper, to taste
- dried rosemary, to taste (optional)
- 1 avocado, halved and pit removed
- 1 cup spinach, packed
- 1 lime, juiced
- 1 inch chunk fresh ginger
- 1 1/2 teaspoons stoneground mustard, (I used LocalFolks Food Stone-Ground Express Mustard)
- 1/4 cup extra virgin olive oil
Directions
- In a large mixing bowl add ground turkey, ground chicken, minced pepper, minced onion and minced garlic. Season with sea salt, black pepper and dried rosemary and dig in with both hands to mix everything together.
- Grab a small amount of mixture, roll into a ball and transfer to a large clean plate. Continue rolling balls until all the meat is gone.
- Heat a cast-iron skillet over medium heat. Fill the skillet with meatballs, evenly spaced apart. When balls start to brown and cook halfway up the sides, flip then over.
- While the meatballs are going in the pan, add the avocado, spinach, lime juice, fresh ginger chunk, stoneground mustard, olive oil and 2-3 pinches of sea salt to a food processor. Process until everything is mixed and creamy. Give it a taste to test whether more sea salt is necessary. Transfer to a small serving bowl then return to the skillet.
- Continue to move the meatballs over in the pan to keep warm. Crowd the pan by adding more raw balls to the skillet to start to cook. Brown meatballs on all sides and be sure they are cooked throughout before you transfer them from the skillet to a large serving bowl.
- Serve meatballs side-by-side with avocado-spinach dipping sauce.
- Enjoy! :)
Paleo Egg Salad in a Peppadew
Yield: 20 Stuffed Peppadews + Extra Egg Salad
Ingredients
- 12 large organic eggs, hard boiled
- 1/2-1 cup Spicy Paleo Garlic Aioli
- 1/2 cup onion, minced
- 20 peppadews
- paprika, to taste
Directions
- Chop the hard boiled eggs in both directions using an egg slicer
or mince using a sharp knife.
- Add eggs to a medium-sized mixing bowl along with aioli and minced onion. Stir to combine everything.
- Using a teaspoon, spoon egg salad into each peppadew and lay on a serving dish.
- Sprinkle each peppadew with a tad of paprika and serve with a bowl of remaining egg salad on the side. Serve with a spoon.
- Enjoy! :)
Prosciutto Savory Chicken Tenders
Yield: 2-3 Servings
Ingredients
- 1lb chicken tenderloins
- dried savory leaves, to taste
- 3oz prosciutto
Directions
- Preheat the oven to 350°F.
- Transfer the tenderloins to a plate and cover with dried savory leaves. Flip over the tenderloin pieces and season with savory leaves.
- Lay seasoned chicken on a piece of prosciutto, roll halfway up the prosciutto and use a sharp knife to cut the prosciutto. Transfer the wrapped chicken to a baking dish and repeat with all remaining pieces of chicken and prosciutto.
- Bake for 30 minutes. Serve warm.
- Enjoy! :)
Crispy Curry Duck Gizzards with Spicy Paleo Marinara Sauce
Yield: 2 Servings
Ingredients
- 26oz chopped tomatoes
- 1/2 cup onion, chopped
- 1 tablespoon raw honey
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/8 teaspoon ground cloves
- 8 whole allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fine sea salt
- a pinch ground ginger
- 2 tablespoons tapioca flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon sweet curry powder
- 1 large organic egg
- 1/2lb duck gizzards
Directions
- Preheat the oven to 350°F.
- First prepare the Spicy Marinara (dipping) Sauce by adding the chopped tomatoes, onion, raw honey, minced garlic, onion powder, cloves, allspice, cayenne pepper, sea salt and ground ginger to a medium-to-large-sized saucepan over medium heat. Stir to combine and bring to a boil.
- Reduce heat to medium-low and simmer for 30 minutes.
- Meanwhile, in a small bowl combine tapioca flour, fine sea salt and curry powder.
- In a second bowl, crack and whisk the egg.
- Pat dry the duck gizzards between two paper towels.
- Dip each duck gizzard in the egg wash, remove and let egg drip off. Transfer gizzard to the tapioca mixture and toss to coat on all sides. Transfer coated gizzard to a small to medium-sized cast iron (or oven-proof skillet). Once all gizzards are added to the pan, turn heat to medium and brown gizzards on both sides for 1-2 minutes. Transfer the pan to the oven and bake for 30 minutes.
- When the Sauce is reduced by half and thick, remove it from heat. Use an immersion blender on low to mix the sauce until smooth. Transfer to a bowl to serve.
- Remove pan from the oven and let rest, transfer to a plate and serve with Spicy Paleo Marinara Sauce.
- Enjoy! :)
Caprese Zucchini Pasta Salad
Yield: 2-4 servings
Ingredients
- 4 medium zucchini, spiralized
- 3 roma tomatoes, chopped
- 4 cloves garlic, minced
- 8-12 loose fresh basil leaves, shredded
- coarse ground sea salt, to taste
- coarse ground black pepper, to taste
- olive oil
Directions
- Clean, trim and chop off the end of each zucchini and run them through a spiralizer. If you don't have a spiralizer you can slice, dice or cut into matchsticks as an alternative way to serve.
- Add zucchini, tomatoes, garlic, basil, sea salt, black pepper and drizzle olive oil into a medium-sized mixing bowl. Toss to combine.
- Let pasta salad sit for 10-20 minutes to let the flavors marinate. Transfer to a bowl (to contain the liquid dressing) and serve.
- Enjoy! :)
Paleo Turkey Legs
Yield: 2 Servings
Ingredients
- 2 white sweet potatoes, diced
- 1 green apple, diced
- Penzey's Old World Seasoning, to taste
- sea salt, to taste
- coarse ground black pepper, to taste
- 2 large turkey legs (~3 1/2lbs)
- garlic powder, to taste
- onion powder, to taste
- dried chervil, to taste
Directions
- Preheat the oven to 400°F.
- Add sweet potatoes and apples to a dry cast iron skillet over medium heat. Season with Old World Seasoning (if you have it), sea salt and black pepper. Cook for 10-15 minutes.
- Season the turkey legs with sea salt, black pepper, garlic powder, onion powder and chervil. Making sure to cover legs in seasoning all over the outside and on the inside of the skin (using your hands to get it in there).
- Using a wooden spoon, make a space in the skillet for the turkey legs so the potato and apples are surrounding the meat.
- Transfer everything to the oven and roast ‘em for 20 minutes. Then reduce the heat to 300°F, flip the legs over and roast for another 20 minutes. Flip the legs again, increase the heat to 350°F and cook for final 10-20 minutes, until done. You can test the meat by poking it with a meat thermometer near the bone, it should register 165°F when it's fully cooked.
- Remove skillet from the oven (don't forget the oven mitts cuz that puppy's gonna be hot!) Let everything rest a few minutes so you don't burn yourself trying to plate.
- Enjoy!