One of my favorite parts of moving to the South last year is that I can now dive head-first into a new food culture. For example, take today’s New Orleans-Style Barbecue Shrimp. A local friend asked me if I had tried “BBQ Shrimp” yet; I immediately thought of shrimp doused in smokey-sweet KC-style barbecue sauce, which sounded a bit weird (but not altogether terrible, honestly). My friend then explained that BBQ Shrimp here in the South is not like your typical barbecue experience. Instead, it’s a crispy shrimp dish flavored with hot sauce, butter, and rosemary, typically served as an appetizer.

Barbecue Shrimp was first popularized by Pascal’s Manale Restaurant in New Orleans during the 1950s. This dish has an “old timey” feel to it today, mostly because of its liberal use of Worcestershire sauce (made famous by Lea & Perrins back in the 1830s). The end result is a little tangy, a bit spicy, and very robust in flavor. One thing I really appreciate about this dish is that it lets the shrimp take center stage. Moreover, it’s relatively cheap to throw together once you get your hands on some high-quality shrimp (especially when you consider the fact that this dish will set you back $26 at the original restaurant!). Head-on shrimp is traditionally used, but I won’t tell on you if you use shelled shrimp.

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As summer’s heat comes full swing, I’ve been less apt to spent a lot of time in the kitchen. Sometimes a cold meal like my recent Ahi Poke or Gazpacho creations come to mind, but other times I still want something hot – so long as it doesn’t require heating up the whole kitchen. I think this Thai Sweet and Sour Stir-Fry is a perfect solution, as it only takes a few minutes on the burner, and since it’s mostly vegetables, it also comes off more as a light meal than a big feast. 

One of my favorite finds during my April trip to Tabasco was their Garlic Pepper sauce. It carries the same flavor as their original sauce, but with an added garlic accent that is complimentary without being distracting. It seemed like an excellent fit for this Stir-Fry, and I was right!

This Thai version of Sweet and Sour differs a bit from the sticky/sweet Chinese-American version we’re all more accustomed to. The main difference is that it’s mostly vegetables, with shrimp an optional add-in. It’s also more on the sour side than sweet, which fares really well with the fresh cucumbers found in the final product.

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About this time last year, I posted a Blue Crab and Chipotle Tabasco Bisque that quickly because one of my most-cooked soups (and this is coming from a guy who cooks a lot of soup). I’ve been playing around with the formula a bit, to the point where I felt it was appropriate to post another one using shellfish (and that Shellfish Stock recipe from last week).

Quick reminder – I am giving away eight $25 Costco gift cards, and the giveaway ends on Thursday, so jump on it if you haven’t already.

And now for the big news: I found out that my cookbook, Paleo Takeout, made it onto the New York Times best seller list for July! How cool is that? Now I need to go through all of my social media profiles and add my new title to everything. I’m super excited and tremendously thankful for the support I’ve received in getting this book off the ground and into people’s hands. And to think, less than six months ago I planned on releasing it as an eBook because I didn’t think it would have a large audience – thank you for your readership and enthusiasm, which convinced me to release it as a hard copy book! Okay, enough gushing, let’s make some food.

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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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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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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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Last month I had the opportunity to visit Avery Island, Louisiana, the home of Tabasco. Each year the company selects a group of bloggers to visit their island (which is actually a salt dome surrounded by bayou). In turn, the bloggers are asked to write about their experience and create some recipes using Tabasco sauces. Since I was probably going to make some recipes using Tabasco this year anyway, it was an easy decision to join the event.

I’ve always valued Tabasco sauces for their short ingredients list (the original red pepper sauce contains just three ingredients – peppers, vinegar, and salt), and their ability to add a complex flavor to any dish; I feel that acidity is a tragically underutilized dynamic in most kitchens, and Tabasco has acidity in spades. But until this trip I never realized how much care Tabasco puts into each bottle, which you’ll see in my pictures below the recipe. But first, the food.

It’s coming into flounder season here in Florida, and it is easy to find in my area right now. The fish are caught using a spear (called a “gig”), typically at night, much in the same way that frogs are traditionally caught. A favorite preparation for flounder is to simply pan-fry them in Cajun seasoning (often used interchangeably with the term “blackening seasoning”); since I was already making the seasoning from scratch, I figured this is also an opportunity to incorporate it into one of my other favorite dishes from this area, Étouffée.

Étouffée translates to “smothered” from French, which indicates that the main ingredient (often crawfish, but in this case, shrimp) is smothered in a thick sauce of broth and vegetables. Might as well add some bacon to it for good measure, because bacon.

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Ceviche is a popular seafood dish in Central and South America made from raw seafood (usually fish or shrimp) marinated in citrus juices. Today, it is most associated with Peru, who even has a holiday to celebrate the dish (June 28, if you’re interested). Spaniards arriving in the Americas found that the pre-Inca peoples of Mocha had a similar dish, which used the fermented juices of the banana passionfruit. There is archeological evidence of ceviche’s consumption as far back as 2,000 years ago.

Unlike Peruvian ceviche, the Mexican variation often includes tomatoes, jalapeños, and green olives. That’s the variation we’re going to make today.

When choosing a fish, it’s best to use a white ocean fish like sea bass, grouper, halibut, or flounder. Keep the fish as cold as possible while preparing it, and be sure to remove the blood line (the dark line down the center of some fish) to keep the dish from tasting too “fishy”. I also prefer to combine the ingredients near the end; red onions steeped in lime juice will color the dish prematurely.

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Phew! Okay, since last checking in, I’ve completed all of my photos for my upcoming book, Paleo Take Out, and the manuscript is with the editor. I’m happy to announce that the book will feature over 150 recipes! That’s a far cry from the 45-60 recipes I started with last year, and I’m really excited to get this book in your hands. Paleo Take Out will be out in all bookstores starting in June, and I’ll be sure to share more info as I put the finishing touches on it.

Starting today, I’m bundling a preview copy of Paleo Take Out with every purchase of The Safe Starch Cookbook. The preview book features 10 recipes from Paleo Take Out plus three that didn’t make the cut (initially I planned on having 5-10 not make the cut, but I found a way to squeeze them into the book!). One of those recipes also happens to be today’s recipe, which I think you’ll enjoy – Korean Oyster Soup.

Gulguk (굴국) is a quick and tasty soup, often considered a cure for hangovers. It’s sometimes served with cooked white rice dropped in at the end, at which point it’s called Gulgukbap (굴국밥). But if you’re not a rice eater, don’t worry – it’s just as tasty without the rice, or with some spiraled vegetable or kelp noodles thrown in at the end.

One last note – that Virtual Ultimate Health Summit I mentioned last week is now live through March 13th. I recorded my segment last week and had a lot of fun with it; we discussed food, history, and culture, and I think you folks will really enjoy my talk. Plus there are 17 other panelists involved, too! Okay, soup time.

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