We are thrilled to introduce the newest member of the Primal Palate family to all of you, my sister, Caitlin (she/her/they/them), who is known to her friends as “Caito.” You’ll hear me call her Cait most often, sometimes Caitlin, but you can call her Caito.

Cait has made several appearances with Primal Palate readers over the years. You may remember us posting photos from enjoying dinners at a local restaurant where Cait was a sushi chef a few years ago. Caitlin has been an active member of the Pittsburgh food scene for years. She is an amazing cook, and is a co-author of our last cookbook, Make it Paleo 2. We loved collaborating on that book with her, and have been patiently waiting until she was part of Primal Palate full time.

That day has finally come, and we couldn’t be happier. I love having my sister to help me in the kitchen with new recipe ideas for all of you! I don’t get her time too often, but it’s been so nice for me to have my sister to help me with new content creations!

Cait didn’t want a big introduction, so I will leave it short and sweet, but keep a lookout for Caito on the blog and on the Primal Palate Instagram! In the meantime, she hand-picked these two recipes she created for Make it Paleo 2 to share with you all. We absolutely love the recipes she contributed to that book, and always get excited when she wants to cook for us.

Orange Chicken

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This dish was a huge hit in our house while writing Make it Paleo 2. Frying can be inconvenient if you're working under a time crunch, or perhaps too rich in flavor for some, so feel free to omit the batter and frying. The sauce from this dish is absolutely delicious and can be used on roasted chicken or any protein of your choice. Get creative!

Serves: 6

Serves: 6

Ingredients

• 1 cup 1 cup 1 cup Orange Juice, fresh
• 4 cloves 4 cloves 4 cloves Garlic, minced
• 1/2 cup 1/2 cup 1/2 cup Coconut Aminos, 3 Tbsp for the sauce, 1/4 cup for the batter
• 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Lemon Juice, fresh
• 1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw
• 2 tsp 2 tsp 2 tsp Coconut Sugar
• 1 tsp 1 tsp 1 tsp Ginger Root, grated
• .5 tsp .5 tsp .5 tsp Red Pepper Flakes
• .5 tsp .5 tsp .5 tsp Balsamic Vinegar
• .5 cup .5 cup .5 cup Chicken Stock, free range, organic, or water
• 1 whole 1 whole 1 whole Egg, whisked, for batter
• 1 cup 1 cup 1 cup Arrowroot Powder, for batter
• 1 tsp 1 tsp 1 tsp Sparkling Water, for batter
• 2 cups 2 cups 2 cups Duck Fat, for frying
• 8 whole 8 whole 8 whole Chicken Thigh, boneless skinless, rinsed and cut into 1-2 inch chunks
• 1 whole 1 whole 1 whole Orange, zested for garnish
• 1 1 1 Green Onion, a few stalks thinly sliced, for garnish
• This recipe is from Make It Paleo 2

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a large saucepan over medium heat, combine all of the sauce ingredients. Bring to a boil, then reduce the heat to a simmer. Allow the sauce to reduce by one-quarter, about 10-15 minutes.
2. While the sauce is reducing, make the batter: Whisk together the coconut aminos and whisked egg. Slowly add the arrowroot powder until you have the consistency of a thick pancake batter. Gently stir in the sparkling water.
3. Place the duck fat in a heavy stockpot over medium-high heat, using a candy thermometer to monitor the temperature. When it reaches 375°F, dip the chunks of chicken into the batter and then place them in the hot fat in batches so as not to overcrowd the pot. Fry until fully cooked and crispy, about 4-6 minutes. Remove and allow to drain on a paper towel.
4. Toss the fried chicken with the sauce. Garnish with the orange zest and sliced green onion and serve.

Pan-Seared Salmon with Avocado “Cream” Sauce

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This is a great recipe for beginner cooks and fish lovers. Simple and super fresh, this dish is a perfect meal after a long day. The trick to cooking the fish is to bring your pan fully up to heat before placing the fillets in it, placing it with the skin side down first, this will sear the fillets to trap flavor and moisture. Don't try to move the fillets until they are ready or you will likely tear the fish. When the fillets are ready to be flipped they should lift easily from the pan, leaving you with beautifully crisp skin.

Serves: 4

Serves: 4

Ingredients

• .25 cup .25 cup .25 cup Coconut Cream
• 1 whole 1 whole 1 whole Avocado, peeled and pitted
• 2 tsp 2 tsp 2 tsp Lemon Juice, fresh
• .25 tsp .25 tsp .25 tsp Sea Salt
• 1 pinch 1 pinch 1 pinch Black Pepper
• 1 clove 1 clove 1 clove Garlic, chopped
• 1 Tbsp 1 Tbsp 1 Tbsp Ghee
• 24 oz 24 oz 24 oz Salmon Filet, Wild Caught, skin-on (4 filets)
• 1 pinch 1 pinch 1 pinch Salt and Pepper, per filet

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Combine the coconut cream, avocado, lemon juice, sea salt, black pepper, and garlic in a mini food processor or high-speed blender and blend until smooth.
2. In a large skillet over high heat, heat the ghee. Once the ghee is hot, reduce the heat to medium-low. Season the salmon on both sides with salt and pepper, place it skin side down in the hot pan, and cook for approximately 8 minutes. The skin should release easily from the pan.
3. Flip the salmon and cook it flesh side down for an additional 4 minutes. Carefully release the fish from the pan. It should lift easily; if it doesn't, it may need a little more time in the pan.
4. To serve, place a generous dollop of the Avocado "Cream" Sauce on each plate and top with the salmon.