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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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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Great news! The Kindle version of my cookbook is part of a one-day sale next week, for only $.99 (normally $9.99)! If you’ve ever wanted to have a portable version of The Ancestral Table handy, this will be a great time to grab it; for example, I think it would be really convenient for you to have access to my recipes while grocery shopping. That’s worth a dollar, right? Nothing beats the feeling of flipping trhough a paper book, and truth be told navigating a Kindle cookbook takes a bit of effort, but you can’t argue with the price! (Also note that there is a “Give as a Gift” button on the Amazon site – hint hint.)

Bear in mind that most smart phones have a Kindle app which will allow you to access the book, so you don’t need an actual Kindle to enjoy my book while on the go. There are even Kindle desktop apps for those of you without smart phones. I actually don’t make any money off the book when it’s sold at this price – I’m just happy to get it into your hands and spread the word about delicious food.

This sale is part of a community-wide event, with plenty of other great eBooks on sale at the same time:

The Primal Blueprint by Mark Sisson
The Paleo Solution by Robb Wolf
The Paleo Manifesto by John Durant
Beyond Bacon by Stacy Toth and Matthew McCarry
The Paleo Kitchen by Juli Bauer and George Bryant
Gather, The Art of Paleo Entertaining by Bill Staley and Hayley Mason
Everyday Paleo By Sarah Fragoso
Sexy by Nature by Stefani Ruper
Free the Animal by Richard Nikoley
The Paleo Girl by Leslie Klenke
The Paleo Sweet Tooth by Alison Russo
Decadent Paleo Desserts by Hannah Healy
The Modern No Nonsense Guide to Paleo by Alison Golden
The Everything Weeknight Paleo Cookbook by Michelle Fagone

I suggest checking out the event site; there you can sign up to be notified immediately when the books go on sale, so that you don’t miss the deal. Remember, the books will be on sale for one day only, Tuesday, November 25th, 2014!

Note that some of the books above will be on sale for $1.99 vice $.99 because of length, but we don’t know which books (if any) will be at the higher (outrageous! ridiculous!) price.

Since I personally have an autoimmune condition, I have a lot of respect for the Autoimmune Protocol. For those unfamiliar with the concept, the protocol is aligned with the Paleo Diet (you know the drill – meats, seafood, veggies, fruits) but also eliminates other troublesome foods in an effort to further reverse autoimmune issues. The main culprits are nightshades (peppers, potatoes, tomatoes), eggs (especially the whites), dairy, alcohol, and most nuts and seeds.

I’ve dabbled in the protocol over the past couple of years, eliminating certain foods for months at a time and then re-introducing them to see how I react to them. Most recently I eliminated eggs for about four months because I found myself feeling tired after eating them; I started eating eggs again this month without any issue. There are a ton of factors involved in diet and health, so I’m not saying outright that eliminating eggs for a short period of time directly affected my resiliency, but I think there is good reason to abstain from certain foods from time to time. After all, this mimics the seasonality of human diets preceding our modern era, as well as many religious practices that have endured over the years.

When I wrote The Ancestral Table I didn’t necessarily keep the Autoimmune Protocol (“AIP”) in mind, especially since two incredible-looking cookbooks on the subject are coming out this year (see: The Paleo Approach Cookbook and The Autoimmune Paleo Cookbook). After doing the math, 55 of the 112 recipes found in my cookbook are AIP-friendly or easily modified to be so. While at first I thought this number was pretty low, after talking with some experts I was happy to find that 55 is actually a fairly high number compared to many of the Paleo cookbooks out there, since many of them rely on nut-based flours for texture, something that is rarely found in The Ancestral Table.

So I thought it would be worth your time to publish an AIP guide for anyone looking to buy my book while on an elimination diet. For more information on the Autoimmune Protocol, check out my friend Sarah’s site,
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Holy smokes, my cookbook will be out in one month! That is pretty crazy. I figure that some of you would like to see a little more about the book before committing to buy – I don’t blame you, I’d want the same thing – so here is a list of every recipe in the book, as well as some pretty pictures to look at.

Some longtime readers may notice recipes that I’ve already published here on the site; don’t worry – every dish in the book has been redeveloped from scratch, so every taste you encounter will be new!

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My path to a Paleo-style way of eating wasn’t perfectly straightforward. After years of health issues, in late 2010 I came upon an article describing a recently-published book called The Paleo Solution, written by a guy who obviously knows a thing or two about prehistory since his last name is Wolf. The book promised to demonstrate positive results for a number of health issues, including autoimmune diseases. Feeling like I was at a dead end with my own issues with autoimmunity, I bought the book at the very first opportunity, devoured it, and switched my diet within days.

While I’m very grateful to Robb Wolf and his Paleo Solution, it only gave me a glimpse of the journey I would need to take in order to restore my health. Much of the eating advice in the book was based on low-carb principles, which is understandable since the book is geared towards those who are looking to lose weight. But after losing an initial 30 pounds (likely due to discontinuing steroid therapy at that same time), I struggled with maintaining my weight, and had consistently low energy. It wasn’t until I reintroduced white rice and potatoes, foods promoted by The Perfect Health Diet, that I really started to feel like I had figured out an ideal way of eating for me (and one that I’ve maintained since). Dairy was also something I had to figure out on my own, as I found that I better tolerated certain types of dairy (mainly heavy cream, butter, and fermented products), and that my tolerance improved as my health improved. Dairy just didn’t warrant a blanket “avoid” stamp since individual tolerance was a better determining factor.

So over the years, I have had a hard time answering when people asked me where to start reading if they wanted to learn about the Paleo diet. The Paleo Solution is fairly inflexible, and was quickly becoming outdated as new voices entered the scene and brought new ideas with them. The Perfect Health Diet is a superior work, and provides an excellent template for sustained eating, but its lifelong approach to diet can be intimidating to those who aren’t ready for such a long commitment right out of the gate.

And in steps Your Personal Paleo Code by Chris Kresser.

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Chicken Marbella is a dish first introduced in The Silver Palate Cookbook in 1982. Its unique combination of prunes, capers, and green olives quickly captured the hearts of home chefs and remains a family favorite in many households throughout the United States today. So when a friend requested that I make an adaptation of the recipe, I was happy to give it a shot and see what I could do.

And truth be told, I didn’t make many changes from the original recipe, because it’s already delicious and uses whole ingredients. However, I only used dark meat (instead of a quartered whole bird) to make sure all of the pieces cooked evenly. I also made some minor ingredient changes, like adding half an onion and using a butter and honey glaze instead of a brown sugar coating typically used in this recipe. Altogether, it all adds up to a slightly magical experience: a gourmet-tasting dish that’s dead simple to make!

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Attukal Paya (sometimes spelled as Aattukaal Paya or just Paya) is a hearty soup made with lamb, sheep, or goat feet served in South India. What fascinates me about this dish is that it’s often served for breakfast – initially this sounded strange to me, but the more I thought about it, the more it made sense; why not start your day out with some nutritious bone broth soup?

I also love the idea of throwing together a bunch of ingredients at night and waking up to breakfast already made!

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