If you are a meat eating human like myself and you have not made an attempt to find the best steak possible, I suggest you start right now by checking out the following recipe that originated way back in 1837! I came across this about 10 months ago while trying to find a classic American recipe that had some originality and flare. I have always loved cooking outdoors over a wood fire. When I learned about Delmonico’s steak and the simplicity of this recipe thats over 150 yrs old I knew I had to give it a shot. Delmonico’s Restaurant is world famous and over the years they have served several distinguished guests including Abraham Lincoln whose supposed favorite was the Nutmeg Potatoes and Ribeye Steak. This legendary steak has a great concept using a choice cut of meat seasoned with salt, basted with butter while flame grilled over a wood fire. The steak is served with a clear gravy and mashed potatoes seasoned with nutmeg. [Read more…]
Thanksgiving is literally right around the corner and I’m so excited about this epic Thanksgiving round up of Everyday Paleo favorites as well as two never before seen recipes thanks to our wonderful Rachel Zanger! To begin the feast, Thanksgiving wouldn’t be Thanksgiving without “The Bird”. I’m not a huge fan of turkey, but my Herbed Turkey Breast with Prosciutto is so darn good that my mouth waters just thinking of it! Of course, life is not complete without a delicious stuffing and we love this stuffing recipe so much that we eat it all year; not just for the Holidays. You can also find my stuffing recipe in the beloved Everyday Paleo Family Cookbook!! Next please enjoy my Cranberry Sauce recipe; the classic with a twist (and not a gallon of sugar)… Also, the most amazingly delicious thing you just might have on feast day; we introduce to you Rachel’s Butternut Squash and Sweet Potato Gratin!! In this recipe she uses my Béchamel Sauce recipe from Everyday Paleo Around the World Italian Cuisine; a recipe I vowed to keep secret unless you purchased the book, a sauce so good that when I first made it my world was forever changed, a recipe that makes grown men cry with joy, and children beg for seconds. In other words, the magic of the Béchamel with Rachel’s genius twist on the classic potatoes gratin is utterly delightful, and because it’s a season of giving, we give the gift of this recipe to you!
Not to minimize dessert because being thankful typically includes a treat or two so to finish we have two grain free pies; my classic pumpkin pie and a brand new apple pie recipe brought to you by Rachel.
So my dear readers, the Fragoso family, the Zanger family, and all of us here at Everyday Paleo want to wish you all a very happy Thanksgiving! We are incredibly grateful and thankful for YOU so from the bottom of our hearts, as always, we hope you enjoy!!
Arugula is probably one of my favorite greens. There is something about that peppery taste that I LOVE and I was excited to try out a pesto with arugula as the base. All of the flavors of this spinach and salmon salad blend together so well and it’s a wonderful light and fresh summer meal for lunch or dinner.
Ok, I’ll confess. I’m not entirely sure if all three of these things are supposed to go together, but the combination tastes like heaven so BAM there you have it. Tostones con carnitas y pico de gallo was born when my brother Mark’s Venezuelan friend, Eva, came to town for a visit. I cooked her dinner and for dessert we had fried ripe plantains. She told us how her mom used to make tostones (which are made with green plantains) and they would top them with meat and sauce or various other options. The way she described the tostones sounded to me like what I know as tostadas. I wanted to make them IMMEDIATELY but we only had ripe plantains, and we had eaten them all, not to mention we were stuffed from dinner.
Since the fateful night that we discussed tostones, I have traveled to Thailand, launched my new Italian Cuisine book, amongst other various activities like taking care of three kids, three dogs and nine chickens. So, last week I finally made them and they were awesome, fun, and delicious. We also made a spicy aioli to top them off with which you don’t have to include but I highly encourage you to take that extra step.
Below are the directions that will take you to a tasty paradise; now go have fun in the kitchen!
Most of you know my Brother Mark from his now world famous Brother Mark BBQ sauce found in the Everyday Paleo Family Cookbook and he is also mentioned in all of my books as my amazing partner in crime in the kitchen, and in life in general. John, myself, and the kiddos have no clue what we would do without Mark and not only is he the best brother a girl could ask for but he’s also an amazing uncle and an absolute whiz in the kitchen. Mark has been on a mission to make tamales in such a manner that allows us grain free eaters to enjoy them and I literally laughed out loud when he announced he was going to attempt a “masa” made with spaghetti squash as the base. Mark ignored my laughter and went for it. After a few tweaks, a couple of fails, and ultimately, a lot of tamales coming out of my kitchen; HE FREAKING DID IT!!!!!! I wish I could take some credit because this recipes is so legit I have a feeling that Mark’s Tamales are going to make some serious paleo waves once you all have a chance to try them. My only contribution was a tip here and there and well, I ate a lot of them….
Ok, enough rambling, go make some tamales and amaze your friends and family who sigh about how “boring” your way of life is.
(Never mind how awesome you feel, how great you look, and how absolutely delicious everything you eat actually is. These tamales will only add fuel to your paleo is awesome fire…)
When we woke up this morning John said to me, “Holy Cow, it’s Monday!” Yes, it’s Monday, which means tomorrow is Tuesday, which means tomorrow you can have the Italian Cuisine book in your hands and that’s exciting, scary, nerve wracking, and crazy! It’s crazy that time has once again played it’s little dirty trick of going so darn FAST! The Italy trip that we are giving away is also coming together and as most of you probably know; even if you do not win – you can still join me on the trip so click here for details and sign up today! This trip will be life changing for all of us…
A few days ago was my dad’s 72nd birthday and I made him his absolute favorite all time dinner but of course it was all made Paleo! We cooked up some Fried Chicken from Paleo Comfort Foods, an Apple Tart from Elana’s Pantry (If you haven’t yet, GET ELANA’S NEW BOOK) and with my jar o’ Duck Fat from the amazing, wonderful, not sure how I lived without them before Fatworks folks I made mashed white sweet potatoes that nearly made us all cry a tear of joy because they were so darn delicious! Oh, and don’t forget easy. They are EASY and my kids ate them with big slurps as if I had never fed them before. I made the potatoes again yesterday so we could get a picture for the blog. Yes, I swear that’s the only reason, just for the picture, not for any other selfish reason like I wanted to eat them again or anything like that. Ok, now go get your hands on some Fatworks Duck Fat (yes, you can sub with boring old butter or ghee if you don’t have duck fat but trust me, it’s worth the wait if you have to order some) and MAKE THESE POTATOES!