food

The NY strip loin, sometimes called loin roast or top loin, is a cut taken from the top of the cow’s short loin. The short loin is located near the spine, past the ribs but before the tenderloin and round. This is a crowded area of the cow in terms of butchery, as the porterhouse and tenderloin also come from this section. In fact, this strip loin is basically an uncut series of NY strip steaks. Confused yet? Don’t worry, you don’t need to know how to break down a cow in order to cook up this delicious specimen.

We’re going to roast this loin in a method similar to my most popular post, this Perfect Eye of Round. We’ll blast the roast at 500F to create a nice crust, then reduce heat to 250F until it’s medium-rare.

Not one to leave a job half done, I also roasted some veggies with the strip loin. In duck fat. Naturally. To quote one of my favorite Navy war-era posters, “We Can Do No Otherwise.

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Hey everyone, for the first time since first starting this blog in 2010, I’ve finally done a redesign!  I spent this past weekend in Phoenix, at a WordPress event called Press Publish, where I spoke about my journey in health and writing.  I had a great time connecting with other bloggers and sharing stories.  While there, the kind folks at WordPress finally convinced me to try out a new look, and here we are.  There are still some minor tweaks I’ll be making over the next week or so, but let me know what you think!

Secondly, I’m happy to announce that I’ve teamed up with a service called Paleo on the Go, who delivers pre-made meals to your door.  I gave them an early look at Paleo Takeout, and adopted two of the recipes for their website – Sweet and Sour Chicken, and Eggplant Parmesan!  Better yet, every purchase of at least $125 will include these two menu items, plus an order of certified organic free-range chicken broth to boot.  To redeem, simply use the code “NEWPOTG” when you order (the items won’t show up in your cart, but the staff will add it when they fulfill the order).  This deal is only valid today (Sunday) and tomorrow (Monday), so don’t delay.  We’ve sampled their menu and enjoyed everything we tried – the items are frozen in food-grade plastic, which can be reheated in boiling water to delicious effect, similar to what I did with this Stew for You (or Two) recipe.

Corned Beef and Cabbage

So, I’m apparently way behind on my blog posts, since I’m sharing a corned beef recipe a month after St. Patrick’s Day! Truth be told, I’ve been so busy traveling and working on Paleo Takeout that I didn’t have a chance to make this holiday meal until recently, but it turned out so well that I wanted to share it with you folks immediately. Part of why it worked like a charm is because of my handy Instant Pot electronic pressure cooker, which cut the cooking time of this dish down to just over 90 minutes.

The corned beef I used for this dish was this uncured corned beef brisket from US Wellness Meats. Because it is traditionally preserved (without the use of sodium nitrite), it doesn’t have the pink color that we’re accustomed to when we think of modern corned beef. But fear not – it tastes just as good as what you’d expect.

The term “corned beef”, as you have probably guessed, has nothing to do with corn. A logical conclusion would be that it is seasoned with peppercorns, but that’s not the case, either. The secret is that in medieval times, “corn” was a description of salt when in a large-grain form. So really, it just meant salted beef, which is a process that has been around for thousands of years. The specific term “corned beef” is traced as far back as the 11th century in Ireland (600 years after St. Patrick was around, by the way). The concept of eating corned beef and cabbage (sometimes referred to as New England Boiled Dinner) on St. Patrick’s Day is a mostly American concept; a more appropriate Irish dish to enjoy on St. Patrick’s Day would be Colcannon.

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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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We’re currently vacationing in Orlando this week (and consulting my Disney guide from time to time). The weather is perfect, the crowds are terrible (as expected), and our son Oliver is having a great time relaxing and getting away from the stresses of kindergarten. In preparation for our trip, I decided to revisit one of the first recipes I posted on this blog, beef jerky.

It’s amazing how jerky has endured as one of my all-time favorite foods since childhood. The word “jerky” itself is borrow from the word ch’arki, which translates to “dried, salted meat” in the Quechua language (spoken in the Andes region of South America).

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Avgolemeno is a Mediterranean sauce and soup, most commonly associated with Greece. As a sauce, it’s often served with Dolma or used as a vegetable dip. But if you ask me, it really shines the most as a mild and comforting soup, and that’s why I’m sharing this recipe with you today. It features egg yolks and lemon juice which enrich and enliven the soup, and some fresh dill brings it all together to give it a distinct and just slightly exotic flavor.

I’m a big fan of taking my time when making recipes. After all, cooking is one of my main sources of relaxation (second only to reading cheesy sci-fi). But I realize that’s not always the case for folks, so I’m trying something new today; below you’ll find a “short version” of the recipe that can be made in 20 minutes, as well as the traditional 2-hour version. Let me know what you think. If you like it, I’ll try to incorporate more variety into my recipe posts (kind of like how I’ve been adding pressure-cooker versions to some recipes).

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First of all, great news: Paleo Takeout is now available for pre-order! Alright, back to the food.

Puchero is a popular stew in many Spanish-speaking countries (the word puchero means “stewpot” in Spanish). There are many variations to this dish, but I was especially drawn to the version that comes from the Río de la Plata region, where Argentina and Uruguay share a border. One dish from this area in particular is called Puchero Criollo, indicating it is of Creole origin. That led me to read up a bit on Creole history, and that settled it – this was the dish I wanted to share with you folks.

The term “Creole” generally refers to cultures of mixed European and native heritage. The most popular use of the term in the US is Louisiana Creole, indicating those descended from French or Spanish colonists prior to the Louisiana purchase. In terms of this stew, Puchero Criollo refers to a dish that is inspired by its Spanish heritage but uses items native to the Río de la Plata region; in this case, beef (primarily osso buco) is the common protein used in this dish since cattle are plentiful in the region. To have a little fun with the dish, I added a few staples of Louisiana Creole cuisine to the stew, like Creole seasoning and some andouille sausage.

In keeping with the tradition I started a while back, I’ve included Instant Pot electric pressure cooker instructions for this dish, to cut down on the cooking time. stovetop instructions are also included.

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Hi everyone, just a quick note to let you know about this awesome event coming up in a couple days. If you remember, back in November, the Kindle and iBooks versions of my debut cookbook The Ancestral Table went on sale for super cheap as part of a “Buck Books” event. Well, the folks behind the last event are repeating this sale but with new Paleo-minded books! The books will range in price from $.99 to $2.99, depending on how large of a file size they are (books with lots of pictures, like cookbooks, have to carry a higher price on Amazon). As far as I know, all iBooks versions will be $.99.

This sale will be for one day only – to be notified the moment the books drop in price, be sure to sign up for the Buck Books newsletter. Here is a list of the books that will be available, in order of which ones I personally will be buying first! If you’re looking to stock up on resources at an unbeatable price, this is a great opportunity. Enjoy!

The Paleo Cure by Chris Kresser – one of my favorite Paleo-minded nutrition books
The Zenbelly Cookbook by Simone Miller – one of the best Paleo cookbooks out there
Paleo Grilling by Tony Federico – one of my favorite cookbooks of 2014
The Slim Palate Paleo Cookbook – by Joshua Weissman – beautiful, simple recipes
Paleo by Season by Peter Servold – excellent intermediate recipes
Danielle Walker’s Against All Grain: Meals Made Simple by Danielle Walker – NYT bestseller
The Primal Connection by Mark Sisson
Make it Paleo by Bill Staley and Hayley Mason – over 200 recipes
The Paleo Slow Cooker by Arsy Vartanian
Paleo Eats by Kelly Bejelly – just released in January
Make Ahead Paleo by Tammy Credicott
Everyday Paleo Family Cookbook by Sarah Fragoso
52 Healthy Paleo Breakfast Ideas by Caitlin Weeks
The Everything Paleo Pregnancy Book by Tarah Chieffi
Merrymaker Paleo by Emma and Carla Papas

Hi everyone, I’m excited to announce that I’ll be speaking at a one-day blogging conference, called Press Publish, which is hosted by the folks behind WordPress.com. This blog has been hosted on WordPress.com since day one, so I’m honored to be a part of their team for this event. I’ll be attending the Phoenix event, which is on April 18th – I haven’t been to Arizona in years, so I’m looking forward to spending some time in the Grand Canyon state!

The purpose of the conference is to allow bloggers to connect, learn new tips and tricks from the staff behind WordPress.com, and to hear from other bloggers regarding what they did to reach their audience. Specifically, my segment is titled, “How I Found My Voice”, and I’ll be talking about how I discovered (and honed) my niche in the world of food blogging. It should be a lot of fun!

Tickets are $150, but here’s the cool thing: I have a super secret discount code for you folks, for 40% off, using the code DOMESTIC40. Your ticket also comes with a free $99 WordPress.com premium upgrade if you use WordPress.com for your own blog, or for self-hosted WordPress blogs, a 1-year subscription to the VaultPress Backup Bundle. So let’s do the math: 40% off $150 is $90, plus a $99 value thrown in = I’m basically paying you $9 to come hang out with me.

Hope to see you there! Be sure to check out the Press Publish page for more info.

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Mole is a term used for a number of sauces in Mexico. On its own, the word usually implies Mole Poblano, a dark red sauce made with poblano peppers. This sauce, Mole Verde, is a lighter, fresher version of the sauce, made with pepitas, blended herbs, and tomatillos.

A traditional herb used in this dish is epazote, which is a pungent, weed-like herb. It’s also commonly added while cooking black beans, because it reduces the gassiness that follows after eating those magical fruits. If you can’t find espazote where you live, never fear – flat-leaf parsley will work in a pinch.

Many variations of this dish call for stewing the chicken in the sauce. But I started thinking about the fact that this sauce can be put together in about 20 minutes, and it’s a tragedy that you’d have to delay the cooking time by so much in order to stew the chicken (and lose some of the sauce’s fresh taste along the way). Instead, I figure that there’s a better way to get dinner on your table; you can roast a chicken (or buy a rotisserie chicken) separately and combine it with the sauce to serve. I particularly like the contrasting flavors of the bold, refreshing sauce and the tender roast chicken. It’s making me hungry all over again just typing this. Enough talk; let’s get cooking.

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