recipe

Free Turkey + $10 off ButcherBox!

This is always my favorite time of the year to be in the kitchen. Not only do we get to start focusing on soups and stews to break that oncoming winter chill, but it’s roasting season.

Every year my friends at ButcherBox run a one-day promotion where they offer a free turkey plus $10 off any new signups with their program. The turkey is 10-14lbs, all-natural, and animal welfare certified — and will ship right to your home in time for Thanksgiving.

We’ve been using ButcherBox for several years now. They ship monthly curated boxes of 100% grass-fed beef, free-range organic chicken, heritage breed pork, and wild-caught seafood. You can customize the box for specific types of meat (like an all-beef box), or even customize which cuts you want to receive. Each box ranges from 9-14 lbs, which is enough to feed my family of four for at least a week (but often more). I like the program because we can decide whether to be surprised with new cuts of meat that challenge us to come up with new creations, or fall back on our favorite cuts — all conveniently shipped to our door.  They’ve also recently expanded their wild-caught seafood selection, which now includes Alaskan sockeye salmon, Alaskan cod, sea scallops, haddock, and cold-cracked Maine lobster.

Click here to sign up, and be sure to enter the code “TURKEY10” to get an additional $10 off. The turkey deal will be available until November 15th, but the $10 off code will only work today (November 6th).

Wondering what to do with the turkey when it arrives? I have you covered with my Simple Roast Turkey recipe (also featured in The Heritage Cookbook).

Looking for accompaniments? Check these out:
Berry Preserves
Basic Mashed Potatoes
Crispy Roast Potatoes
Devilish Eggs
Gluten-free Stuffing
New Brunswick-style Potato Stuffing

Please note that if you sign up for their service, I may receive a portion of their proceeds at no additional cost to you. Enjoy!

Chicken Tagine

Hi everyone. It’s been a bit since I posted a recipe. Someone wrote me the other day and asked whether I had a Chicken Tagine recipe. I did (and do), and it reminded me that I have many tasty recipes that didn’t make the final cut into The Heritage Cookbook. So instead of letting them waste away in some random Google Doc, I’ll try my best to post a recipe here and there.

Things are fine. Hope everyone is staying safe and healthy. I thought that all this telework and social distancing would give me an opportunity to return to my more prolific days here on the blog, but I’ve found that since I’m sitting in front of a computer so much doing work-related tasks, I haven’t been interested in returning to my computer in the evenings. So perhaps once things eventually normalize I will get back to my old blogging routine, but for now, let’s just enjoy some Chicken Tagine and figure all that other stuff out later.

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Khao Soi (Chicken Curry Noodle Soup)

Here we are, folks: less than two weeks left to order the limited edition physical version of The Heritage Cookbook! I’ve been busy putting the final touches on this print edition, which I’ve redesigned from the ground up. I’m very proud of how it’s progressing, and I think you’re going to love it. Mark your calendars: the hardcover book will only be available for purchase until June 30th, and won’t be available in stores or on Amazon (after that, the digital edition will be the only version available).

Speaking of loving things, here’s a recipe from the book – one of my favorites. This curry noodle soup has a hefty ingredients list, but most of these can be tucked away in your pantry for other creations, like Thai Red Curry, Thai Green Curry, or Chicken Panang. So it’s really like an investment in deliciousness.

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Holiday Roast and Vegetables Roundup

Hi everyone, being that it’s a holiday week, I thought it would be a nice idea to share some of my favorite holiday-friendly roasts and vegetable accompaniments.

Honey and Citrus Glazed Ham
Maple and Bourbon Glazed Pork Loin
Roasted Leg of Lamb
Roast Duck with Winter Vegetables
Roast NY Strip Loin
Simple Roast Turkey

Roasted Brussels Sprouts
Oven Roasted Jerusalem Artichokes
Winter Slaw
Skillet Roasted Winter Vegetables
Roasted Asparagus with Bearnaise Sauce
Roasted Cabbage Steaks

Hope you folks have a great holiday weekend – we’ll be keeping it quiet here in Virginia as I keep plugging away at the manuscript for my new cookbook. See you next week!

Chili con Carne

As many of you probably know, I’ve been blogging about my journey with the Paleo diet (or some approximation of it) for about seven years now. But what most people don’t realize is that I posted recipes on this site well before I decided to change my dietary lifestyle, albeit to a much smaller audience. There are very few remnants of the old site today, but one of them is this chili recipe, published about a month before I changed my diet.

I think it’s about time I updated that recipe – the pictures make me cringe every time I see them. In truth, I have updated the recipe twice before; it was featured in both The Ancestral Table and Paleo Takeout. Today’s creation differs from those recipes because it’s more in line with traditional Texas chili; in other words, it focuses mainly on the flavor that comes from dried chilis.

Before we get started, a quick caveat to any Texans reading the recipe: yes, I used tomatoes (considered sacrilege in certain circles). I found that by grating a couple tomatoes and cooking them down a bit, it adds a fruity balance you can’t get from dried chiles alone. You’re just going to have to trust me on this.

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Guineitos en Escabeche (Pickled Green Bananas)

One of my new favorite discoveries while developing recipes for my next cookbook is the versatility of green bananas.

I’m definitely comfortable cooking with plantains, both as a hearty side (see: Mofongo and Mangú) or as a complement to dishes like Jerk Chicken, Picadillo Cubano, and Ital Stew. As I started to dig a bit more deeply into Caribbean cuisines, I grew to appreciate the simplicity of just grabbing a few unripe bananas and giving them a quick boil – their texture is not unlike potatoes, but with a rib-sticking quality that is maybe a tiny bit more satisfying than your typical boiled spuds. They even do well in a cold salad, like this week’s recipe.

Guineitos en Escabeche (Pickled Green Bananas) is an excellent example of how you can take seemingly discordant ingredients – bananas, onion, garlic, olives, and vinegar – and come up with something that blends together pleasantly (and unexpectedly). Escabeche is a process of marinating food in a vinegar solution, most commonly used to preserve delicate fish in the Mediterranean and Latin America. For this dish, which is most associated with Puerto Rico, bananas take the center stage; try it as a side for your next summer cookout!

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Wang Galbi (Traditionally-cut Korean Short Ribs)

Back in 2012, I posted this recipe for traditionally-cut Korean Short Ribs (Galbi, Kalbi, 갈비). It’s one of the defining moments of this blog, when I started to dive head-first into the heritage, history, and language of food, and it remains one of my favorite recipes. In fact, we still cook this dish about once a month; after recently relocating to Virginia, I grilled up some Galbi for friends, and knew that it was time to share an updated version of this classic.

Wang Galbi (“King Galbi”) look a little different from the L.A.-cut short ribs you’re likely used to, but this is the original preparation for this dish. Ideally, you’ll want to find bone-in English-cut short ribs for this dish, but you could still use L.A.-cut or boneless short ribs as well.

I have a few versions of this recipe floating around on the internet and in my books, but for this week’s recipe I wanted to share the version that I’ve been personally making over the past couple years. I like to think of this as my weeknight-friendly recipe; I’ll combine the marinade the night before, and then pop it on the grill the following evening. All in all, you can’t find many recipes that taste this good while requiring minimal work.

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Oven-Roasted Pork Adobo

Greetings from Virginia! We made it to our new home in one piece, and no worse for the wear. I’m still in the process of organizing our new kitchen, and acclimating to my new stovetop and oven, but I figure by next week’s recipe this new kitchen will feel like old hat to me.

Along with our other belongings, we ended up hauling up some frozen meat that we just didn’t have a chance to cook through before the big move. I’ve now made it my personal goal to use them all up by the end of the summer–starting with about 4 lbs of pork shoulder from my friends at ButcherBox, which I used in today’s recipe.

Pork Adobo is one of my favorite pork dishes to make. You’ll find an old recipe here on the blog, and there is a version of Pork Adobo in each of my printed cookbooks. Today’s preparation is easily my simplest: you cover and roast the pork at a low temperature for an hour to keep it tender, then you uncover and roast it at a high temperature for another hour to crisp it up and reduce the sauce.

Here’s a quick synopsis of the dish, from Paleo Takeout:

Adobo, often considered the national dish of the Philippines, is a method of stewing meat in vinegar. The word adobo itself is linked to a Spanish method of preserving raw meat by immersing it in a mixture of vinegar, salt, and paprika. When the Spanish observed an indigenous Philippine cooking method involving vinegar in the 16th century, they referred to it as adobo, and the name stuck. The original name for this dish is no longer known.

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Yellow (Spanish) Rice

One of the more unexpected tasks that come with writing a cookbook is establishing a baseline for the reader. For example, presenting a simple (meat + rice) recipe isn’t as simple as throwing together (meat + rice), especially if you’re going to reference a similar rice preparation in other parts of the book. So a (meat + rice) recipe turns into two separate recipes – one for the meat, and another for the rice. Likewise, if you want any vegetables to accompany the dish, you need to decide whether to include the vegetables as part of that recipe, or create a standalone vegetable side. And since the rice recipe will likely call for broth, you need a broth recipe, too. The layers keep coming, until the book just grows and grows.

This concept isn’t necessarily a bad thing, because it allows me to focus deliberately on each portion of the dish to make sure it gets the attention it deserves. So today I’m going to share with you a simple recipe for Spanish Rice, sometimes referred to as Yellow Rice (Arroz Amarillo), which I’ll use a few different times in my upcoming cookbook. This recipe uses a healthy two pinches of saffron for its distinct yellow color, a reflection of its Spanish roots and famous cousin, Paella. Some preparations use annatto (anchiote) seeds to give the rice its yellow color, and I have included instructions for both methods below. The saffron and annatto will each bring very subtle flavors to the rice: the saffron is floral and a little pungent, while the annatto is nutty with hints of nutmeg. If you own both saffron and annatto, feel free to use them at the same time.

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Boeuf Bourguignon

Today’s recipe is one that long-time The Domestic Man readers will recognize, a couple times over. I first tackled the dish in 2012, and again in 2013; and then in 2014, during a spurt of creativity, I went back and thoroughly researched the dish, including the individual histories of every ingredient used in the dish (you can find that post here).

I think this dish is the perfect introduction to my new blogging approach, wherein I post recipes from my upcoming cookbook instead of trying to balance my time between maintaining the blog with new recipes while secretly testing new dishes for the book. As you’ll learn in future posts, my new book will continue the path I’ve been forging for the past seven years now, by focusing on traditional and historically-appropriate dishes. I feel that these dishes taste the best, as they’re a reflection of hundred (if not thousands) of years spent cooking in front of a fire.

It’s hard to top Boeuf Bourguignon when it comes to flavor. As if the decadent flavors of butter, red wine, stock, and tender beef aren’t enough, we up the ante by starting with bacon. I’ve made a few improvements to this dish over the years, like separating the beef from the bones ahead of time so that you can fish the bones out easily at the end. It’s not a quick recipe, nor should it be, but it makes six portions and freezes like a dream.

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