I can’t believe that in five years of blogging, this recipe hasn’t been posted on The Domestic Man. There’s no excuse, it was very shellfish of me (sorry, I had to). To be fair, I did post a lobster stock recipe last year, so there’s that.

The idea for writing a shellfish stock recipe came from the fact that over the last couple months I’ve basically eaten my weight in crawfish; since we now live so close to Louisiana, it’s really cheap when in season, and super fresh. Heck, there was even a crawfish festival in the town we live in a while back. But I was always bothered by the fact that everyone throws their crawfish shells away afterwards, so I started bringing them home to make stock. Instructions on how to make stock with other shellfish, like crab and shrimp, are also provided below.

One of my favorite aspects of making shellfish stock, or any stock in general, is that it presents an opportunity to cook with some items that often end up in the garbage (or compost bin). For example, I prefer using parsley stems in my stocks because it frees up the leaves for other recipes, and it’s one of the better ways to use up celery “hearts” (the center part), since they’re mostly leaves.

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Poke is a raw fish salad from Hawaii, most famously made with yellowfin tuna (“Ahi”). The word “Pokē” itself is a Hawaiian verb that means to slice or cut. It’s not unlike other raw fish dishes worldwide (fish tartare, carpaccio, and sashimi, for example), but it holds a special place in my heart, having lived in Hawaii for most of my 20s.

Originally made with sea salt and seaweed, foreign ingredients like soy sauce, ginger, onion, and tomato were added later when other cultures brought their cuisines (and ingredients) to the islands. Poke as we know it today – with a base of fish cubes, soy sauce, onion, and salt – became popular in the 1970s when it started to appear in local cookbooks, and has been growing in popularity ever since.

For those of you who haven’t picked up Paleo Takeout yet, or are thinking of gifting it, now’s the perfect time to grab it – the book is currently down to $18.13 on Amazon right now, which is 48% off its $35 cover price! Amazon is having some trouble keeping the book in stock, so if you want it even sooner, both Costco and BJs superstores are carrying the book at a deep discount, too (less than $22 each). For my international readers, keep in mind that Book Depository ships worldwide for free, and their current price isn’t bad either ($26.56)!

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One of my favorite recipes from The Ancestral Table is Jerk Pork. When first writing the recipe for the book, I told myself that eventually I would make a chicken variation of this Caribbean classic and post it on this blog; I think it’s about time to follow through, since it’s a perfect summer grilling recipe. From the book:

Jerk is a cooking method and seasoning from Jamaica that typically involves marinating in a paste of allspice (pimento) and Scotch bonnet peppers (often confused with their cousin, the habañero) and cooking over a fire made with pimento wood. Jamaica was first inhabited by the Arwak Indians from South America more than 2,000 years ago.

The Arwak brought with them a cooking technique of marinating and drying meat over a fire or in the sun, the basis of beef jerky as we know it today. It also served as the origin of jerk cooking, as in this jerk pork recipe, although the two dishes are wildly different today; beef jerky is a dried, preserved meat, while jerk pork is tender and juicy.

As a reminder, I am smack-dab in the middle of my Paleo Takeout book release tour, with events every weekend through August. Click here to see if I’m coming to a city near you, and to RSVP!

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Tuna Casserole is one of America’s most divisive meals; some love the idea of recapturing treasured childhood moments spent digging into this comforting dish, while others wouldn’t touch it with a ten-foot pole. I think there are enough folks in the first camp to provide me a steady stream of requests for a health-minded adaptation over the years, so here we are.

Initially, I couldn’t fathom why people were asking me to recreate Tuna Casserole – the dish I grew up with was made with egg noodles, and pasta is a no-go on the Paleo diet (well…I’m okay with rice pasta, but I digress). Turns out there is a segment of the population that feels a true Tuna Casserole is made with potatoes instead of noodles; once I got word of this concept, throwing the rest of the casserole together was cake.

As with a couple other recipes this month (see: exhibit 1 and exhibit 2), I was approached by Sharp to create dishes using their Convection Microwave, and this casserole seemed like a good fit; the microwave’s convection oven function worked like a charm. One advantage I discovered while making this dish in the microwave was that I could soften the onion in the microwave itself instead of dirtying an extra pan; I used the bottom roasting element to act as a conventional stovetop, then switched it to the convection oven setting and baked the rest of the dish. If you don’t own the microwave (yet?), I’ve provided conventional stovetop and oven instructions below.

I’ve also teamed up with Sharp to give away one of the microwaves that I’ve been using during these cooking adventures. See the bottom of this post for directions on how to enter.

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Yep, it’s getting to be about that time of the year again. You know, when it’s just too dang hot outside to fire up the oven or stovetop. A popular food blogger trend is to eventually post a Gazpacho recipe, so I figured it’s about time for me to share my own take on the dish. This is what I would consider a classic take on Gazpacho, although since I’m still coming down from my incredible visit to the Tabasco headquarters in April (see here), I couldn’t resist spicing this soup up with some of their original pepper sauce.

Gazpacho is an ancient cold soup first developed in Andalusia, the southern region of Spain. It is believed to have been introduced first by Arabic culture as a soup made from leftover bread, and possibly influenced by the Romans with the soup’s telltale inclusion of vinegar. Tomatoes, now an integral part of modern Gazpachos, came much later, once Columbus returned from the Americas bearing a weird, red ornamental fruit that was eventually used in culinary circles (after everyone got over their belief that tomatoes were poisonous).

In my opinion, the key to a good Gazpacho is to find a marriage of contrasting flavors, namely fresh cucumbers, tart tomatoes, sweet bell pepper, and biting onion. So that’s what we’re going to use as our base, and then complement the vegetables with garlic for immediacy, lime juice for brightness, olive oil for body, vinegar for tanginess, Tabasco for heat, and a pinch of basil for that last bit of spark to round things out.

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I have a long history with Bill and Hayley of Primal Palate. We first met online on, of all places, a Paleo diet forum in early 2011. I had recently changed my eating habits and was looking for a place to share my thoughts on the burgeoning movement; I remember that someone on the forum asked for a jerky recipe, and both Bill and I posted the recipes from our freshly-minted blogs, and the connection was made. If someone had told me that a few years later I’d be a guest at their wedding, I would have laughed them out of town. But I was! Over the years, we’ve both been at it nonstop – I’ve kept this little blog trucking (and wrote a cookbook or two along the way), while B&H wrote four cookbooks, created an iOS app, redeveloped and redesigned their blog multiple times, started their own frozen Paleo cookie dough, and have now begun a really neat project which I’m excited to share today: organic spices.

While their landing page will give you all the info you need to know on these newly-announced spices, I wanted to share a bit about them from my experience. I was lucky to be one of the first to taste-test the spices, and I was immediately impressed with their quality. The ginger, garlic, turmeric, and oregano are extremely potent and fresh – they put the spices in my spice rack to shame. The spice blends they developed (Adobo, Barbecue Rub, and Meat & Potatoes) are impeccably balanced, with distinct aromas and flavors that aren’t overbearing. I’ll admit it, I’m not the type of guy who gets excited about pre-made spice blends (I tend to make my own from scratch), so I think it means a lot when I say that I will likely be ordering replacements for my test bottles pretty soon.

If you’re interested in upgrading your spice cabinet, or if you are looking to stock up on some of the spices that are featured in Paleo Takeout, I encourage you to check out their selection.

At long last, Paleo Takeout has arrived! To celebrate, I’d like to share one of my favorite recipes from the book. This “Bam Bam Shrimp” recipe is inspired by a certain shrimp dish found in a couple different chain restaurants across the United States.

One cool fact – when coming up with a title for the recipe (one that reminded readers of the original dish without infringing any copyright!), I was stumped. So I posed the question to the Paleo Takeout Facebook group and after a lot of great feedback, we decided on the term “Bam Bam Shrimp”, since it got the point across and had a bit of a Paleolithic (in other words, Flinstones) feel to it. Other frontrunners included Bazinga Shrimp, Dynamite Shrimp, and Whiz Bang Shrimp.

I want to take a second and thank everyone for your continued support, enthusiasm, and readership. Paleo Takeout began as a whim, then an eBook, and now it’s finally here as a full-scale print book, and easily the most challenging (and rewarding) project I’ve ever undertaken. The book is now available online and in stores, wherever books are sold. If you’re an international reader, please note that Book Depository ships worldwide for free.

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Although my recipes principally follow a gluten-free, Paleo, Primal, and Perfect Health Diet framework, I often get requests to adapt my recipes for Whole30 and the Autoimmune Protocol (AIP). These two eating styles in particular are further restrictive in that the former is intended to reset your eating habits, while the latter is designed to heal and reverse autoimmune symptoms.

I’m familiar enough with both eating parameters that I was able to go through every recipe in Paleo Takeout and make individual adjustments to comply with those requirements while still preserving the spirit of each recipe. So if you’re trying out a Whole30 or healing from autoimmunity, feel free to use this guide as a means to enjoy my book. I’m very proud of this guide, as it took me nearly a month to compile everything, and I was able to retain 94% of the recipes for Whole30 and 80% for AIP, which is pretty awesome. Plus this is definitely my longest post ever, over 7,000 words! Substitutions are referenced in order of appearance in the recipe.

Other helpful links:


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As you may remember from my Roasted Brussels Sprouts recipe from a couple weeks ago, I’ve been tinkering with the new Sharp convection microwave, running it through its paces to see how it can apply to an everyday kitchen. In addition to your typical microwave features, the convection microwave also acts as a convection oven and a roaster.

So when coming up with possible recipe ideas, I decided to make a dish that is just about the opposite of what you’d expect to come out of a microwave – barbecue ribs. The microwave worked exceptionally well, since the convection feature tenderized the ribs and the roaster crisped them up before serving. Conventional oven instructions are also provided below.

Country-style ribs were an easy choice, since their connective tissue breaks down during the braising phase, which creates very tender ribs with minimal time. They are cut from the pig’s shoulder blade section; in fact, the bones you see in the ribs aren’t ribs at all, but cut pieces of the shoulder blade itself.

In support of the Sharp convection microwave, I’ll be participating in a live Twitter chat tomorrow (June 17th) at 3pm EST; to join in on the conversation, simply follow the #SharpNewWave hashtag tomorrow. They’ll be giving away a microwave during the chat, which is pretty awesome, so be sure to swing by.

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Hi everyone, I’ll be hitting the road this summer to meet readers and sign copies of Paleo Takeout. Along the way, I’ll be teaming up with some of my favorite authors. Read below for the details, and be sure to RSVP for the event so I know how many folks to expect.

Please bear in mind that while I’d love to add more dates and locations, due to my day job, this is likely all the travel I’ll be able to manage this summer (I am working to squeeze in one more date, more info on that soon!). I’ll be adding more information on each event as I confirm the details; for now, you can periodically check my Events page as the events near.

If you know of a great location in one of the cities below that doesn’t have a firm venue booked, I’d love to hear your suggestions. It’s surprisingly hard to get book stores to do signings, so any help you can provide (like asking your local shop to host my signing) would be very helpful, thank you!

If you’re not able to make it one of the signings, never fear – if you call FoxTale Book Shoppe at (770) 516-9989 before June 27th, you can order a copy of the book and I’ll sign and personalize it for you during my signing at their Atlanta shop, and they’ll ship it anywhere in the US! Okay, on to the dates.

June 19th – Pensacola, FL (more info) I’ll be at SoGourmet Pensacola and cooking dinner using dishes from the book, which will include Egg Drop Soup, Cauliflower Rice, Sweet and Sour Chicken, Kung Pao Pork, Vegetables in White Sauce. I’ll be also throwing together a Rice Pudding dessert from The Ancestral Table. Be sure to pre-pay for the event, and I’ll see you there – lots of fun (and wine) to be had!

June 23rd – Pensacola, FL (more info) Come by and get a signed copy of Paleo Takeout on the day it releases! I’ll be doing a small, informal celebration/signing at my local Barnes & Noble.

June 27th – Atlanta, GA (more info) This is my official book release party, with special guest (and Atlantan) Sarah Ballantyne in attendance! We’re going to have all sorts of fermented drinks, plus a broth tasting featuring broths and soup bases from Paleo Takeout, made by yours truly!

July 9th – Seattle, WA (more info) I’ll be returning to my home state of Washington and co-signing with Ciarra Hannah (author of The Frugal Paleo Cookbook) and Jenny Castaneda (author of One-Pot Paleo).

July 10th – Portland, OR (more info) with Mickey Trescott (author of The Autoimmune Paleo Cookbook) and Jenny Castaneda (author of One-Pot Paleo).

July 12th – San Francisco, CA (more info) with Simone Miller (author of The Zenbelly Cookbook) and Jenny Castaneda (author of One-Pot Paleo). Simone will be bringing snacks!

July 18th – Los Angeles, CA (more info) with Jenny Castaneda (author of One-Pot Paleo).

July 25th – Denver, CO (more info)

August 1st – Boston, MA (more info)

August 7th – Washington DC (more info) with Matthew McCarry and Stacy Toth, authors of Real Life Paleo, Beyond Bacon, and Eat Like a Dinosaur

August 8th – New York City, NY (more info)

August 15th – Austin, TX (more info) with Jenni Hulet (author of My Paleo Patisserie and Joshua Weissman (author of The Slim Palate cookbook. This event is going to be super fun, hosted by Picnik Austin; $30 admission includes a full-course dinner featuring catered dishes from Paleo Takeout!

August 21st – Chicago, IL (more info)

August 22nd – Kansas City, MO (more info)