Dr. Paul’s Steak au Poivre

by drpaul

This is beyond delicious – it’s gourmet personified! It also happens to be relatively easy, as the video shows.

Many, many years ago, I was a waiter at Cafe Pierre, a wonderful restaurant in my hometown of Manhattan Beach which is known for this fantastic dish. The hot-tempered chef would get so angry when I watched him cook – he’d bang his chef’s knife on the stainless shelf and yell ‘get out of my kitchen’. It was worth his wrath, for sure.

One 8 oz. grass fed filet mignon, per person
Garlic cloves, chopped
Organic, grass-fed butter
Sea salt and fresh cracked black pepper
3 teaspoons whole black peppercorns per steak, most of them crushed, with some left whole
Organic heavy cream

  • Liberally salt and pepper both sides of the steaks
  • In a large stainless saute pan over medium heat, melt 1 tablespoon of butter per steak
  • Cook steaks for 3-5 minutes on each side, depending on how thick the steaks
  • When done, remove steaks to separate platter
  • Add garlic to pan that steak was cooked in, stirring to mix all the juice and whatever might be sticking to the pan; cook for 1 -2 minutes
  • Optional: add 1-2 tablespoons dry sherry
  • Add 1/4 cup heavy cream per steak that was cooked (i.e. four steaks = 1 cup cream)
  • Watching heat, allow cream to come to boil – once boiling, REDUCE HEAT to low
  • Simmer cream sauce, stirring often
  • Add crushed and whole peppercorns
  • Add a bit more salt to taste
  • As sauce thickens, continue to stir and add juice from the platter where the steaks have been sitting
  • Don’t over cook sauce
  • Serve sauce over steaks


Spicy Sausage & Spaghetti Squash

by admin


  • 1/2 spaghetti squash
  • 2 handfuls fresh basil
  • 1 bag of fresh spinach
  • 3-4 Mango Habanero Sausage (nitrate & gluten-free)
  • 3 minced garlic cloves
  • 4 green onions
  • Mrs. Dash extra spicy (to taste)
  • 2 Tbsp. oregano

Cut spaghetti squash in half lengthwise, take the seeds out, and bake rind side down in 1 cup of water for 45 minutes at 375 degrees.

When it’s done, gently scrape a fork around the edge of the spaghetti squash to shred the pulp into strands.

Cut the sausage into bite size pieces.

Saute the garlic in oil of your choice for 3-5 minutes.

Add in the spaghetti squash, green onions, seasoning, fresh basil and spinach, and sausage, mixing well.

Turn to simmer and cover for 35-40 minutes, stirring occasionally.


Sun Dried Tomato Chicken Bake

by admin


2 lbs. boneless, skinless chicken breasts, cut in half
8.5 oz. jar of sun dried tomatoes
8 garlic cloves
2 Tablespoons fresh basil
Sea salt and black pepper to taste

Preheat oven to 375.

Place the chicken breasts in a large glass baking dish.

Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that’s in the jar over the entire dish.

Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

Classic Stuffed Peppers

by admin

Makes 4-6 servings
5 bell peppers (mix/match colors!)
1 lb. grass-finished beef
1 large sweet onion, diced
8 oz. sliced and diced mushrooms
3 medium tomatoes, diced
3 oz. tomato paste
1 Tablespoon minced garlic
1 Tablespoon Sriracha (optional)

Preheat oven to 350 degrees.

Cut the top of each bell pepper about one inch from the top and remove seeds in the center. Add the bell peppers in a boiling pot of water for 4-5 minutes until tender. Drain and set aside to cool.

In a large pan on medium heat, saute your chopped onions and mushrooms for roughly 5 minutes until browned. Add beef and stir until lightly browned, not fully cooked. Reduce heat to low and then add the minced garlic, tomato paste, and diced tomatoes, and stir thoroughly.

In a medium-sized baking dish, line up your peppers so they are standing upright. Fill in your bell peppers with the meat and vegetable mixture. Add 1/3 cup of water to the bottom of your baking dish. Place in oven and bake for 35-40 minutes (or even longer depending on how tender you like your bell peppers). Enjoy!

(recipe courtesy of the Caveman Gourmet)


Baked Salmon Mediterranean

by admin

Any fish of your choosing can be substituted in this recipe.

1 4-6 oz. wild caught* salmon filet/steak per person
1 small jar of artichoke hearts (in water)
1 red bell pepper, chopped
1 yellow onion, chopped
1 medium leek, chopped
3 large cloves garlic, chopped finely
2-3 Roma tomatoes, chopped
Juice of 1/2 lemon
Zest of 1/2 lemon
1/4 cup olive oil
1/4 cup white wine (optional)

  • Preheat oven to 350° F.
  • Heat olive oil in large skillet that has a cover.
  • Add onion, bell pepper, garlic and leek; cook for 4-6 minutes.
  • Add remaining ingredients, except olives and fish; cook for 2-3 minutes.
  • Pour into 9×9 or 9×14 baking dish.
  • Add fish and olives. Cover with foil and cook 12-16 minutes, depending on thickness of fish (because fish is being put into a sauce that’s already hot, it will cook more quickly than putting it straight into the oven).

* No farm-raised  fish – they’re fed wrong, the water is polluted, and many farm-raised fish now even have coloring – yuck!




Healthy Haddock

by drpaul

After moving to New England, I noticed that many Haddock recipes were made with bread crumbs, so we came up with a healthy alternative. Even kids love this fish dinner! Buy and make extra for lunch.

1 1/2 – 2 lbs of haddock (or flounder, cod, or tilapia)
4 cloves garlic
1 onion
Olive oil
Kalamata olives
1 can diced tomatoes (14 oz.)
Sea salt and fresh black pepper
1/4 cup imported grated Parmesan cheese
1 tablespoon butter, melted
Optional: Chopped fresh basil

  • Heat oven to 400 ° F.
  • In medium sauce pan, heat olive oil and add onion, garlic, tomatoes, olives, and capers.
  • Bring to boil, turn down to simmer.
  • Place fish in baking dish.
  • Pour melted butter over fish. Sprinkle Parmesan over fish.
  • Season with salt and pepper.
  • Bake for 20 minutes.

Dr. Paul’s Gloucester Chicken

by drpaul

Buy and make extra of this – you’ll definitely want leftovers, even if there’s no sauce left.

6-8 boneless, skinless chicken thighs
1-2 leeks, sliced/chopped
6 large shallots, chopped
4 tablespoons organic butter, olive oil, or coconut oil
1/4 cup sherry or white wine (optional)
2 tablespoons Dijon mustard
Sea salt and fresh cracked pepper
Rosemary (optional)
Optional: 1 cup heavy cream, or regular coconut milk (not “lite”)

  • In large skillet over medium heat, melt 3 tablespoons butter and add sliced leeks and chopped shallots; cook for 3-4 minutes.
  • Season chicken thighs with sea salt and cracked pepper; add to skillet.
  • Cook each side of chicken thigh for 6-8 minutes.
  • Remove chicken to separate pan, leaving leeks and shallots in skillet.
  • Add sherry (or wine or water) and Dijon mustard to skillet with remaining 2 Tablespoons of butter, stirring to scrape pan; cook for 4-5 minutes.
  • Add meat juice from pan holding chicken back into the sauce, stir to mix.
  • Optional: add 1 cup heavy cream or coconut oil and simmer for 6-8 minutes.
  • Serve sauce over chicken.





Thai Turkey Soup

by admin

6 ounces ground turkey (or feel free to use leftover turkey)
1 1/2 cups bean sprouts
1/2 cup scallions, sliced
5 cups spinach leaves
1 1/3 teaspoons olive oil
3 teaspoons garlic, minced
1/2 teaspoon fresh ginger, grated
3 cups chicken stock
1 Tablespoon hot chili pepper, finely diced

  • Combine turkey, sprouts, scallions, oil, garlic, ginger, stock, and chili pepper in a medium saucepan
  • Bring to a boil, reduce heat, and simmer for 15 minutes
  • Add spinach
  • Simmer for 1 minute

Filet Chez Paul

by drpaul

Note from Dr. Paul: There are certain dishes that are very expensive in restaurants, but when made at home can be a reasonable ‘treat’ – the price for two servings is less than one serving in a restaurant. Two come to mind: Rack of Lamb ($15 from Costco serves two), and Filet Mignon ($22 will serve two).

It’s no secret that I love fat, and one of my beefs with filet mignon is that, although it’s sooooo tender, it lacks flavor due to the absence of fat. On this recipe I borrowed from the French who know how to finish a filet – they top it with a flavorful sauce (usually made with butter).

1 (6-8 oz.) grass-fed filet mignon per person (if the filets are large they can be sliced in half sideways before cooking)
3 medium to large cloves garlic per two people
3 Tablespoons organic butter (don’t blame me, it’s the French’s fault)
2 Tablespoons balsamic vinegar or red wine
1 Tablespoon cooking sherry (optional)
Sea salt
Fresh cracked black pepper

  • Liberally season organic beef filets with sea salt and fresh cracked black pepper.
  • Melt 2 Tablespoons organic butter in a medium to large fry pan (depending on how many filets you’re cooking) over medium heat (do not use non-stick cookware),
  • Add steaks, cooking 2-4 minutes per side DEPENDING ON HOW THICK your steaks are; be careful not to overcook.
  • Remove steaks from pan and set aside near stove to stay warm,
  • Add garlic, balsamic vinegar or wine and sherry and 1 Tablespoon butter into the same pan the steaks were just cooking in. Stir and scrape everything in pan together. Don’t be alarmed when the garlic browns – that crispy garlic is what makes this dish super yummy.
  • Add juice from pan that steaks have been sitting on to sauce.
  • Spoon sauce over steaks.

Crockpot Chicken Cacciatore

by admin

4 lbs. organic, boneless, and skinless chicken legs and thighs
4 cloves garlic, crushed
2 medium white onions, thinly sliced
2 large red bell peppers, sliced
3 cup mushrooms, sliced
1 can tomato paste (6 oz.)
1 16 oz. can stewed tomatoes
3 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 Tablespoon sea salt
1/4 cup liquid aminos or tamari (gluten-free) sauce
Black pepper to taste
Cashew Crumble “Parmesan” Cheese for sprinkling before serving (see recipe)

  • Place the sliced onions on bottom of crock pot.
  • Add the chicken over the onions.
  • Mix all other ingredients and pour over the chicken.
  • Cook on low 6-8 hours.