Indonesian Meat and Potato Fritters (Perkedel)

27 Jan


Perkedel are Indonesian fried fritters, found everywhere from city streets to high-end restaurants. This dish carries a lot of variations, but most contain potatoes and ground meat, so that’s what I focused on in this recipe (most variations use just beef, but I found adding pork evens out the flavors). Speaking of variations, I made two versions of this dish as you’ll see in the pictures below: one with the breading, and one without. Both are awesome and easy to throw together.

The word Perkedel is actually a derivative of the Dutch word Frikandel, which is a deep-fried sausage that doesn’t have a casing and is often sliced down the middle and stuffed with toppings (the original #hotdogasthebun, in truth). The Dutch first colonized Indonesia, so there is a lot of cool Dutch influence like this in the archipelago (and vice-versa – Indonesian food is wildly popular in The Netherlands).

Totally unrelated, but the folks at Tabasco offered to give a selection of their sauces to one of my readers, shipped in time for Super Bowl this weekend; head over to this FB post to throw your name in the hat, if you’d like.

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Instant Stew

20 Jan


First of all, sorry about that title. Just like the elusive free lunch, there is no such thing as an “Instant Stew”. You see, I recently asked my Facebook followers what dish they’d like to see me develop, and I received several requests for pressure cooker and stew recipes. We use (and love) an electric pressure cooker called an Instant Pot, so that’s what I used for this recipe (and hence the name).

At its heart, this dish is similar to many of my other stew recipes, but with a new approach. When it comes to simple weeknight recipes, many folks like the idea of crockpot stews (wherein you leave the ingredients to slow-cook while away at work). But I’ve found that more often than not, the vegetables become too mushy and tired after a long simmer. This is where a pressure cooker really shines, as it shaves a multi-hour recipe into just over an hour, making it a potential weeknight option with superior texture.

If you want to make this dish without any fancy (awesome) gadgetry, I’ve also included stovetop instructions below.

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The Ancestral Table – Now Available in Select Costco Stores!

19 Jan

This is a huge week for me. After nearly a year of hoping, pleading, and hand-wringing, the fine folks at Costco are now carrying a test batch of my book, The Ancestral Table, in select stores! If sales go well, it will be pushed to stores nationwide, which would be even more awesome.

If you live near one of these areas, I would love it if you picked up a copy for you or a friend. If you think of it, I’d also love it if you emailed me a picture of my book in the wild! And while you’re at it, there are a ton of Paleo-friendly ingredients to be had at Costco stores; check out Sarah Ballantyne’s Ultimate Costco Guide (page 8) for a great list of items that most stores carry.

Read on for a full list of store locations. Thanks again for your support!

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Chicken Parmesan (Grain-Free)

13 Jan


Parmigiana is a method of Italian cooking wherein breaded, fried cutlets are layered in cheese and tomato sauce. Originally made with eggplant (Melanzane alla Parmigiana), breaded chicken and veal cutlets are popular as well. There is some dispute as to where this dish came from; logic would dictate that the Northern province of Parma started the craze, but Southern regions Campania and Sicily also stake a claim in this dish. A common misconception is that the dish got its name from its inclusion of Parmesan cheese (despite the fact that mozzarella is the most common cheese used in this dish); but like Chicken Parmesan, Parmesan cheese got its name from the fact that it is produced in the Parma region (Parmigiano-Reggiano is its Italian name, denoting that the cheese also comes from the neighboring Reggio Emilia province).

While Chicken Parmesan is fairly well-known in the US, it’s of monstrous popularity in Australia, where it is called Chicken Parm, Chicken Parma, or even Chicken Parmy. Their take on the dish usually includes french fries, and was named the #37 best food in the world by CNN Traveler a few years back.

My take on the dish is surprisingly similar to the way I made it while working as a line chef many years ago; the only thing that’s changed is the breading ingredients. While plain tapioca or arrowroot starch works well for its first dusting layer, mixing the starch with some potato starch for the outer breading layer gives the outside a crisp texture. If you’re looking for a really authentic, slightly rough texture that only breadcrumbs can provide, you could toast your favorite gluten-free bread, cool it, then blend to make breadcrumbs. But as you’ll see from the pictures below, this simple preparation is pretty awesome, too.

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Hanger Steak with Bordelaise Sauce

6 Jan


Local friends: I’ll be cooking a four-course dinner as a guest chef at So Gourmet Pensacola on Saturday, January 17th from 6-8pm. There are still seats available, RSVP for the event here. See you then!

Hanger steak is a v-shaped cut taken from the diaphragm of the cow. It was a relatively rare cut until recently, because butchers commonly kept it for themselves; in fact, another name for this cut is “butcher’s cut”. It weighs less than two pounds, which is a perfect size for whipping up a date-night dish. Gents, take note: we’re only a little over a month out from Valentine’s Day – plenty of time to practice this recipe beforehand!

Hanger steak works best when cooked quickly over a high heat, and served medium rare. Marinating the cut will infuse it with a punch of flavor, but it takes a little away from the spontaneity of this dish. Instead, I like to complement the simple, tender steak with a rich sauce, like the Bordelaise in today’s recipe.

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Two Days Left: Family Resolution Revolution Bundle

2 Jan

Folks, just a quick note to remind you that there are only two days left to get the Family Resolution Revolution bundle. Three reasons why this bundle might be good for you:

1. If you’re looking to dive into a healthier lifestyle for you and your family, this bundle is an excellent tool. It features over 40 resources, including eBooks, workshops, meal plans, shopping lists, and calendars. All told, these resources are valued at over $880.

2. The bundle comes with a wide array of discounts, including 20% off Primal Life Organics (natural skin care, deodorant, and tooth powder), 15% off Honeyville (high quality almond flour) 15% off Chosen Foods (100% avocado oil, makes an excellent mayonnaise), 15% off the One-Stop Paleo Shop, and $5 off any purchase of $25 from Pure Indian Foods (one of the best ghee sources around). These discounts alone can easily cover the $39 bundle price.

3. This reason is purely personal: this bundle includes an early-access copy of my eBook, The Safe Starch Cookbook, which officially releases on February 1st!

Please note that by purchasing the Family Resolution Revolution bundle through my link I receive a commission of the sale.

2014: A Year in Review

31 Dec

Wow, 2014 really flew by; it definitely seems like I wrote my 2013 roundup post less than 12 months ago! Let’s take a look at what happened in 2014, and what’s in store for 2015.

First and foremost, thank you to everyone who has read and supported this website over the past year; The Domestic Man had just under three million views in 2014, up from a little over two million in 2013. It’s amazing to think that this little blog started in 2010 as a crazy whim, and it’s now grown to what it is today. None of that would have happened without your readership, and I really appreciate it.

I kind of, sort of released my debut cookbook in February. That was a pretty big moment. It’s funny, but having a blog has never felt that tangible to me, since it just hangs out there in the ether. But having a product in stores is a strange, awesome experience. The idea that people can walk into a bookstore and find it is just surreal. On a similar note, I recently found out that Costco is going to do a test run of The Ancestral Table in select stores starting mid-January. Depending on how well the book does in those stores, it could be pushed to Costco stores nationwide! When I know more info I’ll be sure to share it with you (and coax you into going to the test stores and buying up their stock!).

I experienced my share of other exciting news, too. I signed on with Food & Wine as a contributor, and you’ll start seeing my recipes appear on their site soon. In the meantime, here are some tips I recently shared with them for how to enjoy a Paleo-friendly Thanksgiving and Christmas.

I was also approached by the casting agency behind The Food Network to cast for this upcoming season of Food Network Star. I’m not sure that my personality aligns with the unique style that TV requires, so I don’t think I’ll get a second call; but it was cool to be approached nonetheless!

I also had a great time developing and posting recipes on the blog this year. Some favorites included Tuna Stuffed Potatoes, Chicken Tikka Masala, and Soft-Boiled Scotch Eggs. I also started recording some videos to accompany my recipes, which has been both challenging and fun. Finally, I started a new project: visiting health-minded food producers to see what makes them tick.

Hope you had an awesome 2014, and cheers to an even better 2015. Read on for what I have planned for 2015, including two eBooks and a ton of tasty recipes. Plus I’m going to sneak in a few lists, like my favorite cookbooks, novels, movies, and music of the year.

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Ham and Kale Risotto

30 Dec


So here we are, five days after Christmas, and you’re probably wondering what to do with the leftover holiday ham in your fridge. After all, there are only so many ham soups you can make before they get tiring (and I’m a big fan of ham soups). As I was thinking about everyone’s ham problem yesterday, I put together this ham and kale risotto for lunch. I thought you folks would enjoy it as well.

Risotto is the most popular way to prepare rice in Italy, and has been around since the 1500s. The rice varieties used in risotto (typically Carnaroli, Arborio, or Vialone Nano) are high in starch and impart a creamy texture to the dish. There’s a certain technique to making risotto: you create a soffrito using fat and onion, toast the rice and coat it in the fat, pour in and evaporate wine, ladle in hot broth until cooked through, then finish with butter and/or cheese.

The risotto-cooking process requires almost constant stirring in order to loosen up the starch and to keep the rice from sticking to the pan, so expect to spend a lot of time in front of your stove when making this dish (I usually grab a book or watch some Netflix on my phone). As an added bonus, your arm will get a bit of a workout along the way.

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The Safe Starch Cookbook

26 Dec

Hi everyone, hope you’re having a great holiday! We decided at the last minute to spend our Christmas at Disney World (one of the perks of relocating to Florida). I’m in a giving mood, and so I wanted to share some news with you folks: I’m proud to announce that I am releasing a new eBook soon, called The Safe Starch Cookbook.

Along with compiling over 60 of my favorite carb-centered recipes, I used the eBook as an opportunity to put together all of my thoughts concerning this grossly misunderstood macronutrient. I discuss the historical precedence for starch consumption, the cost-effectiveness of mindfully incorporating starches into your diet, and some ideas concerning portion sizes and food timing. Not just a big carb-fest, I designed The Safe Starch Cookbook to teach you about the judicious use of starch to increase meal satisfaction and balance macronutrients to overcome cravings.

The recipes are divided into four main categories: rice, potatoes, noodles, and other starches (starch flours and starchy vegetables). The eBook is an interactive PDF, and will work on any PC, tablet, or smart phone. I wrote and designed the whole book from scratch, and I’m really proud of it; to get an idea of the design, here is a sample recipe for Bangers and Kale Mash.

The Safe Starch Cookbook will be released through this site on February 1st, but it is available right now as part of a really cool package called The Family Resolution Revolution Bundle.

This bundle features a ton of resources to help your family kickstart their health, including cookbooks, meal plans, eGuides, and annual digital subscriptions to Paleo Magazine and Paleo Living Magazine. It also comes with over $200 in discounts for Paleo-friendly products, too. All told, the $39 bundle comes with more than $1,000 worth of content. If you’re looking to grab some great resources for the New Year (and get early access to The Safe Starch Cookbook), this is a great way to do it. The Family Resolution Revolution Bundle only runs until January 4th, so be sure to check it out!

Please note that by clicking on the above link I receive a commission of the bundle sale.

I have another project in the works, but I’m not quite ready to share it yet – but soon! For now, let me know what you think of The Safe Starch Cookbook, and enjoy this time with family and friends.

Apple, Bacon, and Duck Breast Salad

23 Dec


I love the idea of a good salad. They are simple to put together, and can be immensely satisfying under the right conditions. For me, a salad should be about varying tastes and textures, while still fairly satiating; after all, nothing’s worse than sitting down to 15 minutes of chewing and not feeling satisfied. In terms of satiety, duck breast is pretty high up there – it only takes a little to feel full, especially compared to something leaner like chicken breasts.

So I threw together this duck breast salad, paired with the opposing tastes of apple and bacon. Not too flashy, but it makes an excellent midday meal. There is a lot of good advice out there on how to properly cook a duck breast, but I really like my method: crisp it skin-side down in a skillet, then flip and transfer to an oven until it’s ready. It’s an easy process, assuming you have an oven-proof skillet. If you don’t, no big deal – simply leave a baking sheet in the oven as it heats, and transfer the breasts to the hot sheet instead.

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