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Chef Alain’s Weekly Recap – Week 47

Chef Alain’s Blog

How many eggs can I eat per day? Eggs have a bad reputation because its yolks contains cholesterol. While egg white itself is loaded with high quality protein, yolks also contains an abundance of rare and valuable substances such as choline, lutein and zeaxanthin including, in high quality eggs, a good amount of omega-3 fatty acids. Read more HERE

Low Carb Paleo Show with Chef Alain and Mark Moxom

This week we had the pleasure to interview not one, not two but three guests. How lucky can you be?

1. Producer and director Elizabeth Hong talks to us about her documentary: Mercury Undercover on how mercury in our environment and dental fillings are affecting people’s health.

2 & 3: In this special show, we offer you not one but two Paleo celebrities, Katy Haldiman (the Paleo Nurse) and Chelsea Prather. They will tell us all about their work @ PaleoCare and their own podcast show, the PaleoCare Podcast.

All of these fine guest and more coming soon on the Low Carb Paleo Show.

Chef Alain’s Video of the Week

Video 1 for my diabetic friends: TED Talk by Dr. Sara Hallberg – “Reversing Type 2 diabetes starts with ignoring the guidelines”. Watch it HERE

Video 2: My young friend Jax Cadwell has a new post for you, Holy Guacamole! You can see it HERE

Chef Alain’s Facebook

To see what I posted this week on Facebook, see Chef Alain Braux

Chef Alain’s Weekly Recipe

Wild Salmon – Balsamic Teriyaki Glazed/Vegetable Pasta

By Chef Jocelyn Lee

This recipe by my esteemed chef and friend Jocelyn Lee was created just for you. I hope you enjoy it. I will feature more of her recipes in future postings. Enjoy!

Ingredients

4.5 oz Salmon, wild – skin on

http://draxe.com/8-salmon-nutrition-facts-proven-health-benefits/

4 oz Soy sauce, gluten-free & low sodium

2 oz Mirin

http://japanesefood.about.com/od/saucecondiment/p/mirinprofile.htm

1 oz Balsamic vinegar

6 oz Spaghetti Squash

6 oz Daikon Radish, threaded

2 oz Lemon juice

Ginger, grated to taste-

1 oz raw agave nectar

6 strips Kelp, cooked & marinated

Chives whole w flowers & buds

Procedure

1. Pour soya sauce, balsamic vinegar & mirin in deep dish & stir

2. Marinate kelp strips first, remove then

3. Place salmon with meat submerged, skin up

4. Cover dish, marinate 20 minutes

5. Broil 35 min @ 325 F in deep dish skin face down, baste with balsamic teriyaki glaze every 10 minutes, allow glaze to pool in dish

6. Thread vegetables: daikon, spaghetti squash, etc. This is your veg pasta!

7. Blanch & place in ice bath immediately, remove from bath & drain

8. Pour lemon juice, grated ginger & agave in a dressing bottle, drizzle veg pasta

9. Dress up platter with kelp strips first

10. Arrange dimensional beds of spaghetti squash & threaded daikon, decorate with whole chive stems, flowers & buds

11. Place broiled salmon atop bed of summer vegetable pasta & chives per photo

Note: This recipe is Paleo and gluten-free.

Chef Jocelyn Lee Bio

Born & raised in San Francisco, California – I was influenced by my mother’s passion & discipline for traditional yet broad Asian-fusion home cooking made from scratch with fresh produce & unprocessed foods. I grew up in a very large family.     As my father ran his business in the Italian North Beach District, my mother worked 2 part-time jobs in San Francisco’s Union Square & Chinatown. In between her jobs, she would come home & prepare complete elaborate dinners for our very large family, including my grandfather! Being the “Cinderella” of the household, I took responsibility of household chores to relieve my mother and oftentimes prepped & cooked family dinners per her instructions & techniques. Immersed in San Francisco’s diversity of cultures, we enjoyed & learned appreciation of cuisines from all over the world.

I lived overseas for many years and cooked with amazing local cooks & chefs in Nepal, India, Singapore, Hawaii, and Thailand. In Nepal, I opened & operated a health food restaurant-juice bar-bakery serving foreign consulates, mountain trekkers & tourists, WHO team members, Peace Corps workers, and diplomats. In Marin County, California I founded and operated 2 full service Fine Dining Japanese Cuisine Restaurants serving celebrities, rock stars, politicians & renowned dignitaries whilst earning 4 out of 4 stars & glowing accolades by San Francisco’s restaurant critics. Food safety always in the forefront, I wrote the first restaurant-retail HACCP plan validated by MCED. Later, my company Gourmet Rail Services, contracted with Amtrak California for 14 years as its exclusive preferred caterer-general services vendor earning high ratings & mentions by critics for fresh & restaurant quality food. I am now a freelance Culinary Development-Quality Assurance-Nutrition Value Analyst proudly working with San Francisco’s artisan gourmet food companies.

For complete details of my professional highlights, please visit:

https://www.linkedin.com/in/gourmetinmotionjlee

Comments?

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Amazon.com Reviews – Buy all my books HERE

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GMO 101 – Paleo French Cuisine – Gluten and Dairy-Free – Healthy French Cuisine – Lower Cholesterol – Cocina Francesa Saludable Por Menos de $10 dolares por dia –

Until next week, I wish you a great week.

A Votre Sante – To Your Health

Merci! Chef Alain Braux