Tag Archives: recipe

Creole Puchero (Puchero Criollo)

17 Mar


Gluten-Free, Paleo, Perfect Health Diet

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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Buck Books Event – Tuesday, March 17th

15 Mar

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

Mole Verde Roasted Chicken

10 Mar


Gluten-Free, Paleo, Perfect Health Diet

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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Paleo Takeout Recipe Testing – Now Open!

7 Mar

Hi everyone, great news! I’m a couple weeks ahead of the recipe development for my next book, Paleo Takeout, so I think it’s a perfect time to open up recipe testing to the public! I want to make sure that these recipes are meeting everyone’s expectations – after all, since I’m re-creating restaurant recipes, I want to get the tastes just right. So that’s where you come in.

To test a recipe, simply join this neat Paleo Takeout Facebook group and follow the instructions in the group. You can then use the FB group to ask/answer questions and provide feedback on the recipe you chose. Note that I would like to have feedback in by March 15th, so please don’t delay!

I’m also using this group to share photos and insights about the recipe development. For example, check out the latest cover for the book! Pretty sweet, huh?

Clams in White Wine Sauce (from The Ancestral Table)

24 Feb


Gluten-Free, Paleo, Perfect Health Diet

As you probably read in my post from the other day, I’m knee-deep in recipe development and writing, in order to get my sophomore cookbook ready for release – which is a lot of fun, but leaves me with little time to keep up with blog recipes. So, I figured out a solution that’s good for both of us: I’ll just post a recipe from The Ancestral Table! I’ve been meaning to share more of these recipes anyway, and this one is a special favorite in our house. The wine sauce is the highlight of the dish, and it is absolutely, ridiculously, heartbreakingly delicious. One of these days I’ll figure out a way to batch-cook and sell this sauce for millions of dollars, but for now, here’s a bit more about the dish, stolen directly from the book (I can do that!):

While clams, wine, and butter are all delicious, the combination of the three is truly divine. This dish, developed in the Provençal region of France, is the quintessential marriage of these rich, decadent flavors. It is equally tasty when prepared with mussels.

Though wild and sustainably caught seafood is generally ideal, it’s better to buy farm-raised clams and mussels. They are raised on ropes suspended above the sea floor, which makes them less gritty than wild clams and mussels dredged from the ocean floor. Dredging up wild clams and mussels can also damage the ocean’s ecosystem.

Even though I’m mostly MIA for a bit, there are still ways to get your Russ Crandall fix (is there such a thing?), should you need it. Next week, I’ll be participating in the Virtual Ultimate Health Summit, which focuses on restoring your health through lessons on diet, sleep, energy, hormones, body image, confidence and stress. I am one of 16 panelists, and I’ll be talking about how history, food culture, and health can combine to find that perfect balance of tasty food and healthy diet, with an emphasis on safe starches (no surprise there, right?). It’s free to enroll, and runs for two weeks, so check it out!

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Danish Meatballs (Frikadeller)

17 Feb


I know what you’re thinking. It’s something like this – “Seriously, Russ? You already have an awesome Swedish Meatball recipe in your cookbook. Way to put a new coat of paint on your old favorites.”

First of all, thanks for the compliment. Second, these meatballs are a little different. For example, Danish Frikadeller are often smashed and look more like little patties than those little round balls you might be expecting. Think of them as Denmark’s LEGOs (probably their coolest invention) vs. Sweden’s crescent wrench (also a cool invention); both are useful, but serve slightly different purposes.

The recipe itself differs from Swedish meatballs in that I found that adding a bit of tapioca starch makes the balls stick together really well, and they’re pretty delightfully spongy, too. I also played around with the spices until I found something that delivered a distinctive Old-World taste while using common pantry items.

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Lamb Vindaloo

3 Feb


Vindaloo is a curry dish originating in the Goa region of West India. It is actually the Indian interpretation of the Portuguese dish Carne de Vinha D’Alhos (Meat with Wine and Garlic), borrowed from the Portuguese colony in Goa. The original dish is seasoned with vinegar, and that slightly sour taste remains in most Indian interpretations today.

While you’ll find potatoes in Vindaloos at many Indian restaurants worldwide, Vindaloo purists will argue that the dish shouldn’t have potatoes; what’s interesting is that the original Portuguese dish does indeed feature potatoes. So they were lost at some point, only to find their way back again. The Indian dish does stray from its source, though: Carne de Vinha D’Alhos is usually made with pork, and the Vindaloos you’ll find in Indian restaurants is most often made with lamb. Likewise, the Indian dish is moderately spicy, unlike its Portuguese counterpart. For this recipe, I kept the heat fairly mild; to spice it up, simply add more chili powder.

After such a warm reception to my pressure-cooker Instant Stew recipe from a couple weeks ago, I decided to make this dish using my Instant Pot electric pressure cooker as well. For those of you without a pressure cooker, fear not: stovetop instructions are included. At its essence, the recipes are the same; the pressure cooker just cuts down the cooking time considerably.

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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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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 city 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 city of Parma.

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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