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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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You’ve heard of Samosas, right? They’re those triangle-shaped savory pastries served in Indian and Central Asian restaurants. They’re a surprisingly ancient dish, first mentioned in the Middle East (under the name Sambosa) during the 10th century before eventually making their way across Central Asia, the Indian subcontinent, and even Southeast Asia. They’re practically everywhere today – you can even find them pretty easily in South Africa, as Indian cuisine started to influence British colonial food culture.

I loved Samosas in my pre-Paleo days, and I’ve been wanting to tackle them for a while. The problem is, well, pastry. I tend not to fiddle with baked goods and leave them up to the masters (see: Jenni Hulet’s My Paleo Patisserie). So after a bit of brainstorming, I settled on the idea of Samosa-flavored mashed potatoes. I like this idea because, heck, most people are probably eating mashed potatoes anyway, so why not kick them up a notch in terms of flavor and vegetable count.

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Chile Colorado (sometimes spelled Chili Colorado) is a Mexican dish featuring a red sauce and tender pieces of beef.

There is a lot of excessive naming in the world of chile peppers. For example, the primary chile used in this dish, the New Mexico chile, is often called a Chile Colorado in Mexico; it’s not due to a poor grasp of American geography, but because the names once denoted their place of origin. Similarly, the Anaheim chile, which is a milder version of the New Mexico chile, is so named. The Spanish word Colorado also can mean “red”, so who knows. Granted, each of these peppers have subtle differences in flavor, but it all makes for a confusing shopping experience.

To give the sauce its best flavor, I found that blending a fresh jalapeño into the sauce adds a tangy dynamic. If possible, use a ripe red jalapeño, also known as a Fresno chile (see! confusion!) instead of a green one, as the former will have an earthier taste; but it’s not a deal breaker.

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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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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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Stuffed Cabbage Rolls are often considered the most comforting of dishes, so much so that every Eastern European country wants to stake claim on owning the original recipe. While there is no definitive origin story, the prevailing story is this: members of the Russian aristocracy, visiting France in the mid-1700s, became enamored with their dishes of stuffed and roasted pigeons. Upon returning home, they ordered the dish to be recreated, and the closest they could come were the stuffed cabbage rolls we know and love today. This is evidenced by the similarity between the Russian words for stuffed cabbage rolls (Golubtsy) and pigeons (Goluby).

In recent years, a new phenomenon has sprouted up: Lazy Stuffed Cabbage Rolls. Regular cabbage rolls require you to par-boil the cabbage leaves and roll each wrap before roasting or simmering everything; the whole process can take hours. Instead, home chefs have been simply chopping up the cabbage and adding it to the filling, cooking everything at once in about 1/4 of the time. This is the variation we’re going to tackle today.

Be sure to check out the video after the recipe; now that we’ve relocated to a house with a larger kitchen, I filmed a short cooking demonstration of the dish. I’m still working out some production kinks, but if you like the video I’ll keep cracking at it!

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Update: Congratulations to Sharon from Chicago, who won the giveaway!

If you follow my social media accounts, you may have recently noticed that I mentioned a Kickstarter campaign for Primal Food Pantry. I’m really excited about this project, which will offer a Paleo-friendly online store and one-stop-shop tailored to your dietary needs. One of my favorite features of the new store will be something tentatively titled Primal Packs, which will include survival kits for military, civil service, and travelers. I liked the idea so much that I helped curate the items that will go into the kits, and I think they’ll be a boon for everyone, from deployed service members, to campers, to those who just don’t want to deal with airport/airline food.

I’m so excited about this concept that I’ve decided to personally invest in the program, by offering a reward for those that contribute to the project. For those that pledge $375, they’ll get a ton of great items, like free shipping on their first Primal Food Pantry order, one of the aforementioned Primal Packs, a PaleoSchmaleo clothing package, a delivery of meat from The Honest Bison, a copy of The Ancestral Table, plus the kicker: a personalized recipe of your choice, developed and photographed by yours truly. We’re limiting these pledges to five, so if you’re interested be sure to check it out soon.

The campaign’s founder, Hima, also offered to host a giveaway highlighting some of the goods that will be available in the Primal Food Pantry: a 500ml bottle and a 3 liter can of Kasandrinos olive oil, plus a 16oz and 32oz jar of Tin Star Foods cultured ghee, made from grass-fed cows, totaling $129 in value!

To enter the giveaway, I simply ask that you visit the Primal Food Pantry Kickstarter campaign page, read up on the project, and consider contributing. Leave me a comment below letting me know you’ve done that, and consider yourself entered! The giveaway ends midnight, November 25th, and I’ll randomly select a winner on November 26th. Giveaway limited to US residents. Thank you!


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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Gluten-Free, Paleo, Perfect Health Diet

Scotch eggs are a common picnic and party dish in the UK, and have been around for over 200 years. I first had one at the local Maryland Renaissance Festival some years back. Several restaurants and markets claim to have started the craze, but it’s likely that the dish was originally inspired by a North Indian and Pakistani dish called Nargisi Kofta, which encases a hard-boiled egg in spicy ground meat.

We make Scotch Eggs at home from time to time, basically any time we have some loose sausage on hand. But lately we’ve been soft boiling the eggs, which has shifted this dish from something comforting to something exquisite (and still comforting). Typical Scotch Egg recipes call for breading the sausage before frying, which gives them a nice crunch and helps the sausage stay in place; over the years we’ve come to prefer the ease and simplicity of not breading the eggs.

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Gluten-Free, Paleo, Perfect Health Diet

Mofongo is a Puerto Rican dish made with fried and smashed plantains. It is related to the West African staple starch dish called Fufu, originally made with yuca; slaves sent to the Caribbean originally brought this dish across the Atlantic.

Fufu made it into several Caribbean cuisines, with varying levels of alteration. In Cuba, it is known as Fufu de Platano, and in the Dominican Republic it carries the name Mangú. In Puerto Rico, it is almost always made with plantains, but yuca and breadfruit variations exist. The plantains are typically smashed using a wooden mortar and pestle called a pilon, and sometimes served directly in the pilon. My stone mortar and pestle gets the job done nicely.

There are many ways to enjoy Mofongo. It is often dipped in chicken broth or a sauce made with mayonnaise and ketchup (aptly called “mayoketchup”), or served with a tomato-based sauce and grilled or sautéed shrimp. Personally, I enjoy it plain, as a simple starchy side dish, which is what you’ll find in this week’s recipe.

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