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…]
Note from Sarah: Thank you Rachel – this is a quick and easy idea to get you all prepped for the week and a fun idea for a 4th of July BBQ. Picture coming soon!
I realize that I cook with basil quite frequently. I’m guessing it is because I have a huge bushel outside of my kitchen window, It just seems to call my name! I really hope most of you are basil lovers as well because this marinade/sauce is beyond amazing! This recipe is so versatile! In the last week I have used it as a salad dressing and as a sauce and marinade for pork loin and chicken breasts, all resulting in excellent meals; and by my definition of excellent I mean husband complimented it and kids gobbled it up without complaint. yay! Next up…fish and beef!
Basil Lime Marinade and Sauce
Zest and juice of 4 limes
2 cloves crushed garlic
1 Tbsp Dijon mustard
1/3 cup walnut oil (can sub for Extra Virgin Olive Oil but I like the mildness of walnut oil in this recipe)
1/4 cup coconut aminos (or wheat free tamari)
2 Tbsp minced/finely chopped fresh basil or to taste (use 2 tsp if using the frozen basil mentioned below)
Tip: If you have a Trader Joes in your area they have frozen fresh basil and frozen crushed garlic in the freezer section. I have used both in this recipe. Easy!
Mix all above ingredients together in a bowl. Reserve 1/3 of marinade for the sauce. Poor the other remaining 2/3 of marinade over your desired meat and marinade for approximately 24 hours. The more time the meat has to marinade the better the flavors will develop and soak in. However, don’t like time step in the way. If you only have an hour, just go for it!
Grill meat (discard marinade the meat was in), slice, and pour desired amount of reserved sauce over sliced meat and top with freshly chopped basil and lime wedges.
Leftovers Lunch Idea:
The following day I chopped up the leftover chicken from the night before and placed it on top of a bed of romaine lettuce. As for dressing…you guessed it, some of the leftover Basil Lime Sauce!
We have been fortunate enough to have some amazingly warm and sunny days this month. Spring has hit and our outdoor grill is being used in full force. Tonight we cooked up a skirt steak topped with chimichurri sauce. For those of you who have not tried chimichurri; it is an amazingly versatile sauce made with combinations of parsley, oregano and/or cilantro and is served with steak, fish or chicken. Sarah shared with you her delicious version here and today I’m taking the more traditional Argentinean route; I hope you enjoy! [Read more…]
Food Glorious Food! My oldest son, Coby, was recently in the orchestra for the musical Oliver and the darn song “Food Glorious Food” will forever be stuck in my brain!!! However, the song is fitting because I love to cook and I love to eat and I have been doing a whole lot of both lately as I plow through finishing up my next book, Paleo Around The World – Italy! I am aware that I have been neglecting the recipe part of this blog which is what originally started Everyday Paleo to begin with, but I’m also aware of how much this little site has grown and how much support is needed to help others who are looking for answers as they begin or continue their paleo journey; and recipes alone do not provide all of the pieces to the puzzle. I’m hopeful that the information provided on this blog is inspiring and helpful to all of you, and all of us here at Everyday Paleo strive to give the highest quality information to you; straight from our hearts, knowledge and experiences.
I was laughing when I posted Jason’s last article The Whole Enchilada because I KNEW that there were going to be some folks who thought – AWESOME – a paleo enchilada recipe; only to find out that alas, no food in this post but some very powerful words of wisdom from Jason instead. Just as important, but not quite as tasty. I thought I would make it up to all of you by posting an actual enchilada recipe straight from my book, Everyday Paleo.
When in doubt, keep it simple! Following this one little suggestion has helped me tremendously in the kitchen and John used this simplistic approach over the weekend to whip up a delicious dip. We picked up a box of strawberries from the farmers market this weekend and the yummy berries were the vessel of inspiration for my husband’s simple yet fabulous creation.
Sometimes crazy summer days lead to late night hectic dinners and last night the sun was setting as we sat down to eat. Although the food was delicious, the actual experience ended up being more of a fiasco then a relaxing evening together. I suppose that’s what I get for trying to have meal time at bed time but despite the hiccups like Jaden dumping his entire plate onto his lap and Rowan suddenly deciding that he no longer likes chicken, or zucchini, or eggplant, or anything at all really, we all eventually filled our bellies and gratefully crawled into bed.