Tag Archives: paleo

The Ancestral Table (Kindle version) on Sale for $.99, November 25th!

19 Nov

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.

Stew for You (or Two)

18 Nov


Recently, I’ve been thinking about living a simpler life. The idea started when I visited Mickey Trescott’s new home in the Willamette Valley over the summer, but it really solidified when we moved all of our things from Maryland to Florida last month – over 14,000 lbs worth of belongings. As we started unpacking boxes, I couldn’t help but think that I just didn’t need so much stuff. The worst part about it? We’re still unpacking.

So for the holidays this year, we’re trying to not buy any objects for each other. Instead, we’re gifting experiences. So this week’s recipe is going to be a little different from your usual Tuesday post; I’m going to walk you through how to make gifts to hand out to people that aren’t stuff. A couple years back I made a few gallons of my barbecue sauce and gave it away as gifts. While I had a lot of fun with that idea, I wanted to do something more immediate and useful – wouldn’t it be better to just gift someone a fully-cooked delicious meal? And thus my idea of Stew for You (or Two) was born. The concept is simple: make a large batch of delicious stew, vacuum-seal it, and give it away as gifts.

I’m particularly in love with my Beef à la Mode recipe from earlier this year, yet I’m sure that its 3.5-hour cook time deters readers from making it often enough. Instead, imagine reheating a vacuum-sealed homemade meal directly in gently simmering water, offering an unbeatable experience in just 20-30 minutes. If you don’t have a vacuum sealer, a resealable mylar bag or Wrap ‘n Boil bag would work well, or even something like this IndieGoGo project would be great.

So read on for the stew recipe and sealing instructions, plus other gift suggestions. Let’s make Stew for You (or Two) go viral.

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Hawaii-Style Garlic Shrimp

11 Nov


Having spent most of my 20s in Hawaii, we regularly made trips to Giovanni’s shrimp truck in Kahuku to enjoy their signature dish: garlic shrimp. The shrimp is pan-fried in an aromatic scampi sauce, and served with a cubic ton of garlic. I have regularly tackled this dish since moving to the mainland in 2008, but it wasn’t until this past year that I really figured out how to recreate the dish at home.

My process includes marinating and par-cooking the shrimp in butter, then reducing the marinating liquid and garlic until it’s crispy, and finally returning the shrimp to the pan to finish everything off. I have made a couple adjustments over the years that ended up making a big difference in the final product. In order to prevent the butter from burning, I used clarified butter (or ghee) which has a higher smoke point than butter (previously I used olive oil, which I don’t like using at high temperatures). Also, by using tail-on (or even shelled) shrimp, the marinating liquid better penetrates the shrimp, making for a more flavorful (and less messy) experience.

For clarification (no pun intended), there is a difference between clarified butter and ghee, although the two are often confused. Clarified butter is butter with its milk solids removed, generally scraped from the surface of the butter as it gently simmers. Ghee, on the other hand, is made when the milk solids are allowed to fall to the bottom of the butter and brown as the butter simmers. Ghee has a more toasted flavor than the more neutral clarified butter.

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Out Today – The Best Paleo Recipes of 2014 eBook

10 Nov

Folks, just a quick note to let you know that I’m proud to be included in The Best Paleo Recipes of 2014 eBook, which just released today. The book features 150 recipes from 25 of the top blogs in the community, including Primal Palate, Paleo Parents, PaleOMG, Mark’s Daily Apple, The Paleo Mom, The Clothes Make the Girl, and Balanced Bites. Each blogger selected their best recipes from this past year, and also wrote an exclusive recipe for the book.

The book is on sale this week for $20 (regularly $25). Also, if you buy the book through my link above, I receive a commission for the sale. I don’t make much money off this site (note the lack of advertisements!), so if you’re ever looking to contribute to The Domestic Man, this is probably the most delicious way you can do it. Be sure to click on the link to see more about the eBook, including a few sample recipes. The eBook is an interactive PDF that will work on your computer, phone, or tablet. I’m particularly proud of my contributions, including the exclusive dish I created.

Thanks for your continued readership and support!

Pan-Fried Tilapia Taco Salad

4 Nov


Tilapia has been an important food source in North Africa and the Middle East for thousands of years, but has only recently been gaining ground in the United States. Over the past 50 years, worldwide consumption of this fish has skyrocketed, and for good reason: tilapia is fast-growing, lean, low in mercury, and can thrive on an algae or vegetarian diet.

While wild-caught fish is always preferred, farmed tilapia has an extremely low toxin profile and minimal environmental impact when raised in the right conditions. Tilapia is one of the most sustainable and inexpensive farmed fish; by comparison, it takes over 3 pounds of wild fish to produce only 1 pound of farmed salmon. In a world of decreasing wild fish options, I think it’s prudent to find the next best thing. Seek out tilapia farmed in the United States, as they are better observed than in many other countries, especially fish farms in China and Southeast Asia.

Farmed tilapia does not have the same Omega-3 to Omega-6 ratio as other, wild-caught fish, but it is still an excellent protein source – it just shouldn’t be treated like an Omega-3 rich meal. Instead, we like to think of it as the nutritional equivalent of chicken breast; not a robust source of vitamins and nutrients, but still great to have from time to time.

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Aloo Gobi Matar

28 Oct


Gluten-Free, Paleo, Perfect Health Diet

Earlier this year I wrote a guest article for Paleo Magazine, emphasizing the importance of eating vegetables. Americans tend to give vegetables a lower priority than the rest of the world; when comparing the most economically developed areas of the United States (those with the most money to spend on food) to similarly developed regions in Europe and the Western Pacific, we only eat about 75% as many vegetables as the other regions. Comparing the lesser economically developed areas of the United States to their global counterparts is much worse: there, we eat only around 35% as many vegetables.

Vegetables are an important factor in overall health. While not as nutrient-heavy as organ meats, fish, seafood, and naturally raised ruminants, they are often superior to pork, poultry, and fruit in terms of nutrient density. Fermented vegetables, a food that has been consumed for thousands of winters, also provide unique and essential forms of probiotic bacteria and increase the bioavailability (ability for us to absorb their nutrients) of vegetables.

Aloo Gobi Matar is Punjabi dish, and an excellent example of the potential tastiness and diversity to be found in a vegetable dish. Using a small amount of many vegetables will give your dishes deeper flavors and will make you less likely to tire of certain foods. If I ate just tomatoes every day, I’d get sick of them; adding a tomato or two to several dishes in a row wouldn’t have the same effect.

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Review: Cook’s Illustrated Meat Book

27 Oct

I owe a huge debt to America’s Test Kitchen and their Cook’s Illustrated cookbooks, whether they realize it or not; their books have been a staple in my reading library for nearly 20 years now. Many of the techniques I use in my cooking are founded on principles and tips that I’ve gleaned from their work. In fact, eagle-eyed readers of The Ancestral Table might have noticed that I gave them a nod in the back of my book, for influencing three of its recipes.

When they asked me to review and help spread the word about their new book, The Cook’s Illustrated Meat Book: The Game-Changing Guide that Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes, I jumped at the chance. Read on for the full review, but if you’re looking for the short version, it’s this: this is an essential guide to mastering the subtle art of cooking meat, and will set you up for a lifetime of deliciousness.

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8 Things You Didn’t Know about The Ancestral Table

26 Oct

It’s hard to believe that my cookbook is nearly 8 months old! As I was going through some of my blog’s draft archives, I came across this post that I wrote for Nom Nom Paleo back when the book first launched. For the sake of posterity, and for your reading pleasure, here it is again.

In case you haven’t grabbed a copy yet, you can find my book on Amazon, Barnes & Noble, or in your local bookstore. Also, be sure to check out the cookbook landing page, full recipe list, my reasons for writing the book, a list of tools and ingredients you’ll need, and a list of dishes that are Autoimmune Paleo compatible.

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Jollof Rice

21 Oct


Gluten-Free, Paleo, Perfect Health Diet

You know, for being a guy who’s so pro-rice in the Paleo community, I have relatively few rice recipes out there. Sure, there are a bunch in my cookbook (the Dirty Rice recipe is my favorite), but considering the fact that we eat rice several times a week it should be better represented. So here’s a recipe.

Jollof Rice is a dish originally prepared by the Wolof people of Senegal and The Gambia, which has expanded to the rest of West Africa since. It is characterized by its addition of tomatoes and onions, and is put together in one pot – its other name, Benachin, means “one pot” in the Wolof language.

Wondering how rice fits into a Paleo-style diet? Read a bit about my take on it in this recipe from earlier this year.

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Pressure Cooker Short Ribs

14 Oct


Gluten-Free, Paleo, Perfect Health Diet

I’m relatively new to the whole pressure cooking scene. We didn’t use them in the restaurants where I first learned to cook, and I’ve frankly been a little intimidated to try one out at home. When it comes down to it, I’ve always had issues with cooking food when I can’t see what’s going on inside – I like to be in direct control of my creations (this is also one of the reasons you don’t see baked goods on my site). Pressure cookers have always seemed like the epitome of this idea, since you basically seal it up and let some sort of magic wizardry happen within.

My perspective changed when I bought an Instant Pot electric pressure cooker last year. Something about it removes all of my previous inhibitions; I think it’s the idea that I can set it to a certain time or intensity, and have it turn off and depressurize automatically, all on my own terms. Regardless, I love the fact that I can use this same machine to make broth, yogurt, and rice, or to sear and slow cook without dirtying two dishes. And most importantly, it breaks down tough cuts of meat in a manner of minutes, like in today’s recipe. To showcase my new love for pressure cooking, I went with a simple short ribs recipe, flavored with a bit of brandy and maple syrup. If you don’t have any fancy gadgets, don’t worry: I provided instructions for electric pressure cookers, conventional pressure cookers, and stovetop pots.

Pressure cooking is not a new concept, it has been around in Europe since as far back as the 17th century. They weren’t modeled for home use until the 19th century, but pressure cookers have been integral in many restaurants and home kitchens ever since. They work by sealing in the steam from cooking, allowing you to cook foods at higher temperatures and with less energy since hardly any heat escapes during cooking. In fact, pressure cooking is the most energy efficient way of cooking out there. There are many out there who swear by conventional stove-top pressure cookers, and after my latest success with an electric pressure cooker, I’m starting to eye a few conventional models on Amazon.

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