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...]
When I started eating paleo two years ago Lunch was definitely the hardest of the three meals to convert over. Dinner was easy, we had already cut out grains from dinner and were eating protein and vegetables for most meals. Breakfast – piece of cake! We love eggs and pretty much eat them everyday. It was that darn sandwich driven meal that was really giving me challenges. I was a sandwich queen! I loved making them; panini, grilled, cold, hot, small, large, you name it! It was hard for me to switch my train of thought and I wasn’t a huge fan of dinner leftovers for lunch. So over the past two years I have learned to embrace leftovers and have found many lunch items I love. Here are two of my favorites; Salmon salad and chicken salad! You can serve these over an avocado or a bed of lettuce; I have even taken some sweet potato chips and eaten them like a dip from time to time. Heck just take a fork to them by themselves, they are that good! To top it off these two recipes are really easy to make and take little time to prepare! [Read more...]
Our bell pepper and zucchini crop runneth over. We have tons of peppers, or maybe more appropriately, we have pecks and pecks and pecks of peppers flooding from our garden! We also have more zucchini than I know what to do with and don’t forget our chickens which means we have a daily supply of fresh EGGS! So, what better thing to do than marry it all together? I took onions, pancetta, our zucchini, and some portobello mushrooms; stuffed some roasted bells with this mixture, added an egg, and baked them in the oven. The result? Beautiful little eggs in a bell pepper nest. Delicious and delightful not to mention fun! This is more of a concept than an actual ”recipe” so get creative and most importantly; 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!
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!