Current category: 'Meats/Eggs.'
Nov 11, 2012
So it’s Sunday afternoon at 5:00. I’ve just finished watching the Giants get slammed by the Bengals while simultaneously testing two recipes for Well Fed 2. Tomorrow is “errands day” with trips to the post office and grocery store on the agenda. But then I remember: I need to cook chicken breasts and sweet potatoes for my breakfast tomorrow. My inner 8-year-old pouts, stomps her...
Oct 16, 2012
There was a cosmic convergence among five factors to bring this recipe post into your kitchens:
1. Nom Nom Paleo did a cooking demo of her incredibly, lusciously delicious Slow Cooker Kalua Pig at our paleo throwdown in Estes Park, Colorado — and her 3-ingredient recipe inspired me to think about how I could adapt her technique to some other flavors.
2. I’ve had to jettison spices this month while...
Jul 31, 2012
Oh, the bunless burger! It’s the safe refuge of the paleo eater in a non-paleo world. From low-rent burger joints to higher-end restaurants, you can almost always find a variation of meat-and-veg in the shape of a burger without a bun.
A humble meat patty can save you from a meal-related meltdown at home, too.
I almost always have a pound of grass-fed ground beef defrosting or already defrosted in...
Jul 26, 2012
On Friday evening, at 6:30 p.m. Central time, I will be parked in front of the TV — with Dave, Smudge, a handful of tissues for the inevitable tears of Olympics love, and our British feast — to watch the Opening Ceremonies of the Olympics.
OMG. THE OLYMPICS ARE COMING! (In case you missed my previous exclamation-filled posts, you can read all my Olympics stuff here.)
You know I love theme dinners, so...
Jun 28, 2012
The Eggsperiment Theory
It is hot enough in Austin to fry an egg on the street.
The Report on our Eggsperiment
We hit the street at 5:44 p.m., usually the hottest part of the day, to test the theory that it is, indeed, hot enough to fry an egg.
I placed the egg ring on the street in a sunny spot and cracked one of our precious cage-free, organic, omega-3 eggs onto the ashpalt.
Then we waited to see if...
Jun 5, 2012
Stuff To Put On Eggs
Oh, how I love an egg fried in sizzling hot coconut oil! The edges crinkle and brown like ruffles, and in just three to four minutes, the yolk reaches the ideal consistency: no longer liquid, but not quite solid. It’s tender and flavorful and luscious.
But you know what makes something good even better? Good stuff on top.
In no particular order, here are 10 recommendations for...
May 10, 2012
One of my favorite word nerd activities is making up new words. Where would we all be without frexcitement, fouscous, opkeptical, and now: jicamadas. What the devil is an jicamada? A tostada made of jicama, of course.
However… my pal Tim Huntley at My Athletic Life gave me an SEO 101 class today, and if I want new readers to find my recipes, I need to give the recipes titles that regular people can...
May 3, 2012
Before paleo, Cinco de Mayo was a damn fine excuse to knock back a bunch of margaritas and eat my way through baskets of tortilla chips like a locust with something to prove.
Sigh. There’s no more of that.
But that doesn’t mean we can’t commemorate the Mexican army’s 1862 victory over France during the Franco-Mexican War (YAY, history!) with crazy-good food. It just means we have...
Apr 17, 2012
I’m currently kickin’ it in Costa Rica, so most of my meals over the past few days have included fresh fish, avocado, lime juice, and mango. Look for a post later this week with some appropriately tropical meal ideas and maybe a new recipe or two. For now, here’s the result of my beef liver experiment from last week. Be open minded, and you’ll be rewarded.
There was a lot of talk...
Mar 29, 2012
I’ve probably eaten hundreds (if not thousands) of stuffed grape leaves in my life. And about 99% of them were made by my dad. We always called them “stuffed grape leaves,” never dolmas, and they were pretty straight forward: white rice, lamb, minimal seasonings, and a light coating of lemon-egg sauce. We’d soak the leaves in the sink (never in a bowl), then my dad and I would...
Mar 29, 2012
Merguez is a fresh sausage popular in North African cuisine. Usually made with lamb — or a mixture of lamb and beef — it’s spicy but not too hot, heady with earthy seasonings like cumin, garlic, fennel, paprika, and just a hint of cinnamon. Although it contains many of the same spices as Ras el Hanout, the flavor is completely different flavor because of the proportions of the spices. Spice...