Jalapeno Honey Grilled Salmon

Honey and Jalapeno Grilled Salmon (this serves 6 because I LOVE LOVE LOVE salmon)

6 salmon filets with skin

1/2 c lime juice

3 tblsp melted cooking fat

4-5 tsp jalapeno, minced

1 tsp lime zest, grated

1/4 c honey (local, raw)

2 limes, halved

Salt

Carefully make certain there are no bones in the filets. PLace the fish into a shallow dish (not aluminum). In a small bowl, stir together the lime juice, melted fat, 2 tsp jalapeno, garlic, and lime zest. Pour mixture over the salmon, turning to coat it. Cover and refrigerate 2 hours, turning occasionally. Bring to room temperature before cooking (sitting out it takes about 30 minutes).

Remove salmon from the marinade, and pour the marinade into a saucepan. Place the pan over high heat, bringing it to a boil. Boil until reduced by about half. Stir in the honey and set aside to use as a glaze.

Place salmon on a medium-hot grill (make sure to grease the rack) and cook, turning once, until the fish is opaque throughout when pierced with a knife, 6-7 minutes on each side.

Transfer the salmon to a serving platter. Season it with salt and squeeze some lime juice over it all. Brush each filet with the glaze and sprinkle with remaining jalapeno. Eat immediately.

Homemade Sriracha, WHAT?!

We are a Sriracha house. We loooove the rooster sauce. 
Pictured here: Cave Toddler attempting to drink straight from the bottle.

The ingredients aren't really too terrible (Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum) but we try to avoid additives and we get a shit ton of chilis through out the summer from our Terripin Farms CSA. What better way to use them up than making our favorite sauce?

Ingredients
1 lb chilis
1/8 c apple cider vinegar
1 tbsp raw honey
3/4 tsp salt
4 oz water

Slice and seed chilies then dry roast in a 375F degree oven 20-25 minutes.

Blend with apple cider vinegar, salt, water, and honey until it has a smooth appearance. Bring to a boil in a small sauce pan for 5 minutes continually stirring. Strain the mixture to remove any remaining peels and seeds.

Yields approximately 8 oz.

Lasts about 7-10 days. Use your nose to check.

Flourless Chocolate Mug Cake

I actually made a dessert recipe! It is crazy to me because I can follow a dessert recipe easy enough but making one myself? Yeah, no. This recipe can be whipped up in less than five minutes, including cook time! I know some in Paleo Land are against microwaves but that isn't us. I have become a little addicted to this recipe. Cave Dad works over nights so I find myself making a cake and watching TV before bed more than a couple nights a week. It is probably not good but better than the wheat and processed sugar filled cakes I have seen in the past.

Ingredients
1 egg
2 tbsp cocoa powder
2 tbsp raw honey (or maple syrup)
2 tbsp cooking fat (both butter and lard work well)
1/8 tsp gluten-free baking powder
1/8 tsp cinnamon
1/8 tsp salt
splash of pure vanilla extract

Get a mug. A large one works best. I think the one I use is a 16 oz mug. Whisk all ingredients together in the mug. Microwave on high for 1 minute 30 seconds to 2 minutes, until it is set all the way through and there isn't extra liquid in the bottom. It will be very hot when you take it out so let it cool for a bit before digging in.

Eat as is or top with raw cream or coconut milk ice cream or whatever your little heart desires. I have heard almond butter and chocolate go well together.