As a child, and on into adulthood, I thought Brussels sprouts were vile food items that were only served soggy and overcooked with that nasty sulfuric smell. And then, a miracle happened: one Thanksgiving, my friend Peter made a Brussels sprouts dish that was simply...
This bayou classic combines so many wonderful flavors and textures. We didn’t have to tweak this classic too terribly much to make it paleo friendly. Traditionally, the rice for this meal will soak up a fair portion of your liquid. Cauliflower rice does some of that...
I know what you’re likely thinking: the only purpose for French onion soup is to have something to drown a piece of baguette with melted Gruyere into. Reinvent your tastes just a bit here, and enjoy the soup for the taste it delivers sans bread and cheese. There are...
For me, being the non-tomato kid growing up, I pretty much thought V-8 was a punishment much like soap in your mouth. Which is why sweet, fruity dishes like a melon gazpacho hit a homerun with me. This is absolutely delightful on those dog days of summer when it is...
As I mentioned in the beginning of this book, I was fortunate enough while living in Los Angeles to befriend some chefs who are way more talented/knowledgeable than me. Chef Jet Tila is one such person. Jet is the executive chef at the Wynn Encore’s Wazuzu restaurant,...
Yes, it is very random that the Caesar salad was reportedly first made in Tijuana, Mexico. Almost as random as the fact that I spent one New Year’s Eve eating really good Chinese food in Tijuana followed by seeing a Beatles cover band. I digress. As the story goes,...
We have two approaches to this wonderful sauce and it all depends on whether or not we are eating it that day. If you can’t wait, serve this simple sauce over spaghetti squash and enjoy. Our other approach with this is to double or triple the batch and can the sauce...
Our canning endeavors always include pickles. My (Charles’) brother Michael grew the most amazing cucumbers a few years ago. We were in Tennessee buying up some of his produce and picked up a batch of the ones labeled “Canning Cukes.” They are great to garnish any...
We quoted this statement from Andrew Badenoch in the introduction, and we’ll repeat it here: “Paleo is a logical framework applied to modern humans, not a historical reenactment.”- I couldn’t agree more with him. If it were to be a historical reenactment, I’d be...
You can make a really tasty gravy without demi-glace, flour, or a lot of tips and tricks professional chefs use, so don’t be dismayed. The key to any good gravy is utilizing all those little browned bits (fond) in the bottom of your roasting pan and scraping them up...
