Primal Gourmet http://cookprimalgourmet.com Paleo Primal and Healthy Recipes Tips and Kitchen Trips Sun, 28 May 2017 17:48:21 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 Reverse-Seared Rack of Lamb http://cookprimalgourmet.com/reverse-seared-rack-lamb http://cookprimalgourmet.com/reverse-seared-rack-lamb#respond Sat, 27 May 2017 21:29:56 +0000 http://cookprimalgourmet.com/?p=1794 This Reverse-Seared Rack of Lamb is an easy way to fool your friends into thinking you're a gourmet chef. A super simple process with perfect results.

The post Reverse-Seared Rack of Lamb appeared first on Primal Gourmet.

]]>

The reverse-seared technique has become my go-to method for cooking larger steaks, prime-ribs, and even entire racks of lamb like this one here. The process takes out nearly all of the guess work that is associated with more traditional methods of cooking coveted cuts of meat. I’m talking searing first and then finishing in the oven. For some reason, this technique is still upheld as the tried-and-true way to perfectly cook expensive meat. Why? I have no bloody clue. Sadly, I was part of this group of the blind-leading-the-blind for a very long time.

I personally changed my mind a while ago when I first tried reverse-searing this Bison tomahawk that was gifted to me by the Honest Bison. The steak was very expensive and I was going to be damned if I messed it up, especially since it was for a recipe that I was writing for Men’s Fitness Magazine at the time. I did a bit of research on how to cook tomahawks and discovered some talk about the reverse-seared technique. No doubt someone thought of it after realizing that a sous-vide machine was one of the most expensive and impractical kitchen gadgets a home cook can purchase. Each recipe I found featured image after image of perfectly-cooked, medium-rare, wall-to-wall goodness. The process was also dead-simple so I figured I would give it a go. If you have a look at the images you’ll see that the reverse-seared technique did not disappoint. The steak came out perfectly medium-rare! It also tasted delicious!

reverse-seared rack of lamb paleo whole30 primal recipe easy

The reverse-seared technique is pretty much exactly what it sounds like. Instead of searing the meat first and finishing it in the oven, you slowly raise the internal temperature of the meat in a low-temperature oven before searing it over very high heat. You can finish it over a grill or in a cast-iron skillet. For these 8-bone racks of lamb I decided the grill was the best way to go but I think this would have been even better if seared in a skillet and basted with some ghee, garlic and rosemary. Next time!

The practical applications of the reverse-seared technique is actually very far-reaching. You can do this with a variety of meats. Not least of which is a beautiful rack of lamb. Like the bison tomahawk, racks of lamb are expensive and you don’t want to mess it up. I’m almost positive that if you follow these instructions you will create a spectacular finished product.

In terms of flavours, you may already know that I love to keep things simple and classic. Few things pair better with lamb than garlic and rosemary. Mint is an equally classic flavour pairing but I’m actually not that crazy about it here. If you’re in Canada and reading this, I encourage you to purchase locally-raised lamb that has been allowed to pasture and graze. Canadian lamb is some of the best in the world, and in Ontario we have some spectacular meat. It’s not as gamey flavoured as New Zealand or Australian lamb – which is something I quite enjoy.

Things You’ll Need for the Reverse-Seared Technique

  1. Meat Thermometer. This really won’t work unless you have a meat thermometer. For accuracy, I recommend getting a digital one like this model here. There is absolutely no need to get an expensive one. You’re better off spending that extra coin on a grass-fed, organic rack of lamb.
  2. A Cooling Rack and Baking Tray: You want air circulating around the meat so that it cooks evenly on all sides. This is easily achieved by placing it on an oven-safe cooling rack set over a baking tray. If you don’t have these, you want to make sure that the size of the cooling rack corresponds to that of the baking sheet beneath it. See here for an example of what I mean. This is also very important for easy clean up. When your done cooking, simply fill the baking tray with hot, soapy water and submerge the inverted cooling rack in it to ease off grease and any hardened pieces of meat/fat.
  3.  A Grill or Cast-Iron skillet: If you don’t have a grill to sear the meat after it has slowly roasted in the oven, the next best thing is a cast-iron skillet. I always recommend this Lodge model because it’s inexpensive and really is the best bang-for-your-buck pan you can buy.

Give these recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS:

6-8 bone rack of lamb

1 tbsp fresh rosemary – finely chopped

2 tbsp fresh garlic – finely minced or ground to a paste

1/4 cup EVOO

2 Tbsp lemon juice

salt and pepper

METHOD:

Day before cooking:

  1. To a small bowl, add chopped rosemary, garlic, lemon juice and EVOO – stir to combine. Pat lamb dry with paper towel and season all sides liberally with salt and pepper. Transfer lamb to a zip-top bag set within a bowl and pour in the marinade. Seal the top of the bag and gently massage the marinade around the lamb. Squeeze out all of the air from the bag and seal it tight. Transfer to refrigerator and let marinate 4 hours to overnight.

Day of cooking:

  1. Preheat oven to 250F.
  2. Place the rack of lamb bone-side down on a cooling rack set over a baking tray. Transfer to oven and roast 50-55 minutes or until internal temperature of the thickest part of the lamb reads *130F on a digital thermometer (*for medium-rare to medium centre).
  3. Meanwhile, preheat a gas or charcoal grill to high heat. Remove lamb from oven and sear on the grill for 4-5 minutes total or until you have formed a golden brown crust on all sides. Move the lamb around constantly to avoid burning.
  4. Transfer seared lamb to a cutting board and let rest 5-10 minutes before carving.

The post Reverse-Seared Rack of Lamb appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/reverse-seared-rack-lamb/feed 0
Sesame-Ginger Cedar Plank Salmon http://cookprimalgourmet.com/sesame-ginger-cedar-plank-salmon http://cookprimalgourmet.com/sesame-ginger-cedar-plank-salmon#comments Sat, 27 May 2017 16:17:06 +0000 http://cookprimalgourmet.com/?p=1783 This Sesame-Ginger Cedar Plank Salmon will be on repeat this summer. It's super easy to make and clean-up is virtually non-existent!

The post Sesame-Ginger Cedar Plank Salmon appeared first on Primal Gourmet.

]]>

Sesame-Ginger flavours are synonymous with Asian cuisine but they don’t exactly scream BBQ or grilling. I hope that will change with this Cedar Plank Salmon recipe. The fish gets a quick bath in the deep, intense flavours of sesame, ginger, garlic, scallions, rice wine vinegar, & maple syrup before getting slightly smoked on a maple plank on top of the grill. Trust me, it works and it could not be easier.

I tested this recipe versus a Cuban-style marinade and it won hands-down. Don’t get me wrong, the Cuban marinade was delicious and full of bright citrus, mint and garlicky goodness. But the sesame-ginger took the prize in the throwdown. I may post the Cuban marinade at another point in time because it was really good but for now the Asian flavours get the spotlight.

This marinade works really well on all types of fish. Salmon not your thing? Try substituting halibut, trout, or most types of white fish. It also works really well as a teriyaki-style sauce for stir-fries. Try using the mixture to marinade some thinly sliced chicken breast before quickly sautéing it with beautiful fresh veggies! Heaven!

When I first posted some clips of me making these Sesame-Ginger Cedar Plank Salmon fillets on my Instagram stories I got a flood of questions from people asking where to purchase them. So, I did some digging and found a pretty good deal on Amazon where they are sold for less than $2 per board. Click here to purchase. (Full disclosure, this is an Amazon affiliate link and if you purchase I receive a very small commission. This is one way in which you can support to support my blogging.)

Sesame-Ginger Cedar Plank Salmon Recipe Paleo Primal Easy BBQ Grilling Summertime Ideas

Note: this recipe is not Whole30 compliant because of the maple syrup. If you are doing a round of Whole30 and want to try this recipe, simply omit the maple syrup and keep everything the same. This recipe is, however, Paleo – so no worries there. Try serving it along with a beautiful salad and some of my Quick-Pickles, which go really well with the salmon.

2 Reasons Why I Love Cedar Planks

  1. As the planks get hot they impart a very subtle smokey perfume. It acts as it’s own flavour and there really is no substitute for it.
  2. The planks make it unbelievably simple to transfer the fish off the grill. It keeps everything in-tact and you can even serve the salmon directly on the planks. I can’t tell you how many times fish has crumbled through the grates of my grill.

2 Reasons Why I Don’t Love Cedar Planks

  1. They have a fairly short shelf life. If you properly soak the planks before grilling, cook over indirect heat and properly wash them, you will probably get 3-4 uses per board before you have to discard them. The boards will inevitably char enough that they will no longer impart their cedar flavour and will likely crumble around the edges.
  2. You won’t get crispy skin! Perhaps the biggest draw-back of cooking with these wooden planks is that the skin of the fish does not make direct contact with the heat and does not get crispy. If you’re not into crispy skin then you’ve got nothing to complain about (except reason #1 above). But if you’re like me, you may wish that you had some crispy skin along with your perfectly cooked salmon.

2 Reasons Why I love the Sesame-Ginger Marinade

  1. It’s easy. Put everything in a bowl, give it a stir and pour it over the fish!
  2. It’s delicious! You’ll probably want to put it on everything!

Give this recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS:

for the Sesame-Ginger Salmon:

1lb wild salmon filet (1″ thick)

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 tbsp maple syrup

1 tbsp avocado oil

1 tbsp coconut aminos

1 tsp fresh ginger – grated

1 tsp fresh garlic – grated

1 scallions – thinly sliced (green tops reserved for garnish)

½ jalapeño – thinly sliced (optional)

black and white sesame seeds – for garnish

for the Quick-Pickles:

1 English cucumber – thinly sliced with mandoline (I recommend this Benriner model)

1 tbsp rice wine vinegar

1/2 tbsp sesame oil

1/2 tbsp maple syrup

pinch of salt

1 tsp dried red chili flakes

1 tsp black sesame seeds

1 tsp white sesame seeds

 

METHOD:

for the Quick Pickles:

  1. Add all ingredients to a mixing bow, toss to coat and let cool in refrigerator 15-30 minutes.

for the Sesame-Ginger Salmon:

  1. Add sesame oil, rice wine vinegar, maple syrup, avocado oil, coconut aminos, ginger, garlic, scallion and jalapeño to a small bowl and stir to combine.
  2. Wash and pat-dry salmon. Add to a zip-top bag set within a bowl. Pour in the marinade, evenly distribute over the fish, squeeze out all of the air in the bag and seal the top. Transfer to refrigerator and let chill one hour.
  3. Meanwhile, soak a cedar plank in water (at least one hour).
  4. Preheat grill to 350F using indirect heat. (Set one side of the grill on high heat and the other side to medium-low)
  5. Lay the marinated salmon skin side down on the cedar plank (make sure none of the fish hangs off the edges). Place the cedar plank onto the medium-low side of the grill, close the lid and cook for approximately 12-15 minutes for medium-rare to medium centre. Try to keep the temperature inside the grill around 350F.
  6. Remove the plank from the grill, garnish the fish with sesame seeds and scallion tops. Serve the Sesame-Ginger Salmon with Quick-Pickles and a fresh salad or side of choice.

The post Sesame-Ginger Cedar Plank Salmon appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/sesame-ginger-cedar-plank-salmon/feed 2
Grilled Romaine with Whole30 Ranch http://cookprimalgourmet.com/grilled-romaine-ranch http://cookprimalgourmet.com/grilled-romaine-ranch#respond Thu, 25 May 2017 21:46:30 +0000 http://cookprimalgourmet.com/?p=1771 This Grilled Romaine Ranch is the ultimate summertime salad. If you've never tried grilling hearts of Romain you must - it will change your life!

The post Grilled Romaine with Whole30 Ranch appeared first on Primal Gourmet.

]]>

Romaine lettuce isn’t something you typically associate with grilling and that’s a low-down, dirty shame. Grilling hearts of romaine isn’t just easy, it’s otherworldly-delicious. You should try it if you haven’t already. The leaves char a bit, develop a unique flavour and wilt ever so slightly. They undergo a beautiful metamorphosis and turn into the butterfly of the salad world.

Whole30 Grilled Romaine Ranch Salad Paleo Primal Easy BBQ Recipe

Grilled Romaine was actually one of the first things I ever prepared on my YouTube channelI served them with grilled flank steak and my gaucho sweet-potatoes (both of which will change your life). I typically like to dress the Romaine with a caesar dressing because the big, bold, tangy flavours work really nicely against the sweetness of the lettuce. However, the caesar has some parmesan cheese and many of you are doing a round of Whole30. This time around, I decided to drizzle the grilled Romaine with a Whole30 Ranch dressing. The dressing is a creamy mixture of Whole30 mayo, full-fat coconut milk, some dried herbs and lemon juice. It sounds awful but is really delicious. It’s inspired by the lovely ladies from  The Whole Sisters who have a justifiably famous Dump Ranch dressing.

You can either make this Ranch dressing from scratch, which is very easy if you have an immersion blender, or you can try to find some Whole30 compliant mayo such as this one from Primal Kitchen Foods and use that as the base. I’m only realizing now that I don’t have a recipe on my blog for my go-to Paleo Mayo and will have to post it separately.

This makes a great appetizer or side dish for your Memorial Day BBQ. Try serving it with some slices of avocado, tomato and 7-minute eggs for added protein. If you don’t have a grill or live in a condo/apartment, don’t despair. You can ‘grill’ the lettuce in a grill pan. Either way, I think you’re gonna dig this Grilled Romaine Ranch.

Give these recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

Whole30 Grilled Romaine Ranch Salad

INGREDIENTS (serves 4 as appetizer):

 

2 heads Romaine lettuce

1 egg

1 scant cup avocado oil

1 tsp + 1 tbsp lemon juice

1 tsp white wine vinegar

1 tsp Whole30 compliant mustard (preferably dijon)

1/2 cup full-fat coconut milk

2 tsp dried herbes de provence (substitute dried herbs of choice)

2 tsp dried garlic powder

1/2 tsp black pepper

sea salt to taste

tomato – quartered

avocado – sliced

2 soft-boiled eggs (exactly 7 minutes)

sesame seeds – for garnish

 

 

METHOD:

  1. To a wide-mouth mason jar, add the avocado oil, egg, mustard, 1 tsp lemon juice and vinegar. Plunge an immersion blender to the bottom making sure to trap the egg yolk. Blend on lowest speed without moving the blender. Once the lower half of the jar emulsifies gently tip the blender to one side and continue to incorporate the remaining oil. Stop blending once the mayonnaise is fully emulsified. Over-blending may cause the mayonnaise to break.
  2. Transfer 1/2 cup of the mayonnaise to a mixing bowl along with the coconut milk, herbes de provence, garlic powder, black pepper, and 1 tbsp lemon juice.
  3. Stir everything to combine, cover and refrigerate one hour.
  4. Bring a pot of water to a rapid boil. Gently submerge two eggs and boil for exactly 7 minutes. Transfer eggs to an ice bath and chill for exactly 7 minutes. Peel, cut in half and set aside.
  5. Keeping the stems intact, cut the romaine hearts in half, lengthwise. Brush the inside with a tiny bit of avocado oil and grill on high heat for 45 seconds per side.
  6. Transfer grilled romaine to a serving platter, drizzle with Ranch dressing and garnish with avocado, tomato, sesame seeds and 7-minute eggs.
Whole30 Grilled Romaine Ranch

The post Grilled Romaine with Whole30 Ranch appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/grilled-romaine-ranch/feed 0
Crockpot Ancho Pork http://cookprimalgourmet.com/crockpot-ancho-pork http://cookprimalgourmet.com/crockpot-ancho-pork#comments Wed, 24 May 2017 20:58:59 +0000 http://cookprimalgourmet.com/?p=1758 This Crockpot Ancho Pork Bowl is great if you need a no-fuss, easy yet delicious dinner. It makes great leftovers that can be used for meal prep.

The post Crockpot Ancho Pork appeared first on Primal Gourmet.

]]>

Crockpot might just be my new favourite word. Until a few weeks ago we didn’t even own a slowcooker. Turns out we’ve been missing out – big time! This Ancho Pork shoulder is actually the first meal I cooked in it & wow! Total game changer! I was really hesitant about cooking with a crockpot until I saw several recipes by Rick Bayless that were made in his slow-cooker, which is not actually a Crockpot. He’s got fancy ones that can be placed directly on the stovetop so that you can brown the meat before slowly cooking it to fall-off-the-bone perfection. It made me kind of jealous, not gonna lie. I decided to bite the bullet and get my hands on a slow-cooker of my own. If it’s good enough for Rick, it’s good enough for me!

I didn’t fork over the $250+change for the fancy model he uses because I wasn’t sure I would like cooking with it. Instead, I found this one on Amazon for about $40 made by Crockpot. It has good reviews. It’s large enough to cook full shoulders, briskets, and other roasts. This crockpot has a digital display so that I know exactly how long it’s cooking for. And, to be honest, it’s not an eyesore. It may not have any bells and whistles but you don’t need those anyways. This device is not something you play with. You wanna ‘set it and forget it’. I’ve used it a few times now and can’t complain. If it breaks, which I highly doubt it will, I haven’t broken the bank. It also has side latches which will come in handy when I have to lug it to my brother’s house for family dinners.

Alternatively, you might consider getting this Instant Pot, which I have not used but have heard amazing things about. In fact, I think I may reach out to them to see if they’re willing to do a giveaway for Primal Gourmet readers. I have to admit, I’m curious to see how it works myself. My suspicion is that it is worth the money. Apparently it cuts the cooking time down by half because of the immense pressure trapped in the cooking vessel. However, I am hesitant about the small diameter of the pot. I think I will have a hard time slow-cooking things like pork or beef shoulders with large, oddly-shaped bones. Or, maybe I’m wrong. Do you use an Instant Pot? I’d love to hear what you think!

crockpot whole30 ancho pork paleo primal recipe easy

The real reason I purchased a crockpot was because so many people have asked me for recipes that use them. Apparently I’m the only person who has the time to cook with an oven anymore! I totally get it though, people are super busy these days and want easy, delicious food. The good news is this recipe won’t let you down if you’re short on time and energy but want a tasty meal after a long day’s work.

I hope you like it and let me know what you think in the comments below!

Cheers,

Ronny

crockpot whole30 ancho pork bowl

INGREDIENTS:

2-3lbs bone-in pork shoulder roast
2 dried, whole ancho chilies – deseeded, stems removed
1 medium onion – diced
5-6 cloves garlic – minced
5-6 sprigs fresh thyme
1/2 tsp cinnamon
2 tsp smoked paprika
2 tbsp apple cider vinegar
500ml chicken stock
salt & pepper
cauliflower rice – use your favorite recipe or watch my YouTube video for an idea
romaine lettuce – roughly chopped
purple cabbage – shredded
red radish – cut into matchsticks
Whole30 compliant salsa – homemade pico de gallo works
ripe avocado – sliced or diced
fresh lime – garnish
cilantro – garnish

METHOD:

  1. To a high power blender, add ancho chili, cinnamon, smoked paprika, apple cider vinegar, & chicken stock. Blend on high speed until completely smooth.
  2.  Pat pork shoulder dry with kitchen towel & season all sides with salt & pepper – transfer to slow cooker along with the onions & garlic. Pour in the chili-stock mixture & give everything a bit of a mix in the pot so that the ingredients are evenly distributed. Submerge the sprigs of fresh thyme.
  3.  Close the lid & cook on high for 5-7 hours or until meat is falling of the bone.
  4.  Carefully transfer pork to a bowl or large platter & let cool until you can shred it using your hands – set aside.
  5. Strain the sauce and pour it into a stockpot. Heat over medium heat until the sauce reduces by half. Taste for seasoning and adjust salt and pepper accordingly. Pour the reduction over the shredded pork and toss to coat.
  6.  Serve Ancho Pork overtop a bowl of cauliflower rice, lettuce & shredded cabbage. Garnish with salsa of choice, radish, avocado, fresh cilantro & lime wedges

The post Crockpot Ancho Pork appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/crockpot-ancho-pork/feed 4
Giveaway – Zwilling Pro Blonde Chef Knife http://cookprimalgourmet.com/giveaway-zwilling-pro-blonde-chef-knife http://cookprimalgourmet.com/giveaway-zwilling-pro-blonde-chef-knife#respond Wed, 17 May 2017 22:49:16 +0000 http://cookprimalgourmet.com/?p=1607 I'm giving away two Zwilling Pro Blonde Chef's Knives. To enter, follow @primal_gourmet on Instagram, tag 2 friends, and follow @zwilling_ca + @zwilling_usa

The post Giveaway – Zwilling Pro Blonde Chef Knife appeared first on Primal Gourmet.

]]>

GIVEAWAY – Primal Gourmet + Zwilling

(this contest is now closed)

Day(s)

:

Hour(s)

:

Minute(s)

:

Second(s)

I’ve partnered with my friends @Zwilling_Ca and @Zwilling_USA to bring you an amazing GIVEAWAY!

We are giving away two (2) 8″ Zwilling Pro Blonde Chef Knives. That’s right, 2 of these bad boys! This contest is open to both American and Canadian residents, excluding the province of Quebec. One (1) winner will be chosen from Canada, excluding the province of Quebec, and one (1) winner will be chosen from the United States!

please read full Terms and Conditions below

HOW TO ENTER:

  1. Complete each of the fields in the entry form above. This includes your full name, email address, Instagram username (e.g. @User_Name) and Country of Residence.
  2. Like the corresponding post on the @primal_gourmet Instagram.
  3. Follow @primal_gourmet, @zwilling_ca and @zwilling_usa on Instagram.
  4. Tag two friends on the corresponding Instagram post on the @primal_gourmet Instagram account.

TERMS AND CONDITIONS

1.The promoter is: Primal_Gourmet

2.The contest is in no way sponsored, endorsed or administered by, or associated with Instagram, Facebook, or any other social media platform.

3.There is no entry fee and no purchase necessary to enter this competition.

4.By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

5.Competition is running on Instagram and Facebook social platforms.

6.Only one entry will be accepted per person. Multiple entries from the same person will be disqualified.

7.Closing date for entry will be Tuesday, May 23, 2017 at 23:59 EST. After this date no further entries for the competition will be permitted. No responsibility can be accepted for entries not received for whatever reason.

8.Contest open to person 18 years of age and older. Contest limited to United States and Canadian residents only, excluding the province of Quebec.

9.The rules of the competition and how to enter are as follows:

10. The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in any event, for any reason, or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.

11. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.

12. The prize is as follows:

The prize is as stated and no cash or other alternatives will be offered. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.

13. Winners will be chosen at random and notified on Wednesday, May 24, 2017, on Instagram.

14. All entries received must have public Instagram accounts so that each can be verified by promoter and or its agents to check that each individual entry follows @primal_gourmet, @zwilling_ca and @zwilling_usa on Instagram.

15. The winner will be notified by email and/or DM on Instagram. If the winner cannot be contacted or does not claim the prize within 7 days of notification, the promoter reserves the right to withdraw the prize from the winner and pick a replacement winner.

16. The winner (after notification) will inform the promoter and or its agents when and where the prize can be delivered.

17. The winner must agree to posting that he/she has won the contest on his/her Instagram.

18. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

19. The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current Canadian data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.

20. The winner’s name will be available 28 days after closing date by emailing the following address: info@primalgourmet.com

21. Entry into the competition will be deemed as acceptance of these terms and conditions.

 Primal Gourmet Paleo Recipes

The post Giveaway – Zwilling Pro Blonde Chef Knife appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/giveaway-zwilling-pro-blonde-chef-knife/feed 0
Giveaway – Staub + Primal Gourmet http://cookprimalgourmet.com/giveaway-staub-primal-gourmet http://cookprimalgourmet.com/giveaway-staub-primal-gourmet#respond Mon, 15 May 2017 20:20:33 +0000 http://cookprimalgourmet.com/?p=1742 I'm giving away two Staub 3.25L Oval Cocottes in Grey. To enter, follow @primal_gourmet on Instagram, tag 2 friends, and follow @staub_ca + @staub_usa

The post Giveaway – Staub + Primal Gourmet appeared first on Primal Gourmet.

]]>

GIVEAWAY – Staub + Primal Gourmet (Contest closed)

Day(s)

:

Hour(s)

:

Minute(s)

:

Second(s)

I’ve partnered with my friends @Staub_Ca and @Staub_USA to bring you an amazing GIVEAWAY!

We are giving away two (2) 3.25L Oval Grey Cocottes. That’s right, 2 of these bad boys! This contest is open to both American and Canadian residents, excluding the province of Quebec. One (1) winner will be chosen from Canada, excluding the province of Quebec, and one (1) winner will be chosen from the United States!

please read full Terms and Conditions below

HOW TO ENTER:

  1. Complete each of the fields in the entry form above. This includes your full name, email address, Instagram username (e.g. @User_Name) and Country of Residence.
  2. Follow @primal_gourmet, @staub_ca and @staub_usa on Instagram.
  3. Tag two friends on the corresponding Instagram post on the @primal_gourmet Instagram account.

Note: Please check your junk or spam inbox for the automated confirmation email!

TERMS AND CONDITIONS

1. The promoter is: Primal_Gourmet

2. The contest is in no way sponsored, endorsed or administered by, or associated with Instagram, Facebook, or any other social media platform.

3. There is no entry fee and no purchase necessary to enter this competition.

4. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

5. Competition is running on Instagram and Facebook social platforms.

6. Only one entry will be accepted per person. Multiple entries from the same person will be disqualified.

7. Closing date for entry will be Sunday, May 21, 2017 at 23:59 EST. After this date no further entries for the competition will be permitted. No responsibility can be accepted for entries not received for whatever reason.

8. Contest open to person 18 years of age and older. Contest limited to United States and Canadian residents only, excluding the province of Quebec.

9. The rules of the competition and how to enter are as follows:

10. The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in any event, for any reason, or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.

11. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.

12. The prize is as follows:

The prize is as stated and no cash or other alternatives will be offered. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.

13. Winners will be chosen at random and notified on Monday, May 22, 2017, on Instagram.

14. All entries received must have public Instagram accounts so that each can be verified by promoter and or its agents to check that each individual entry follows @primal_gourmet, @staub_ca and @staub_usa on Instagram.

15. The winner will be notified by email and/or DM on Instagram. If the winner cannot be contacted or does not claim the prize within 7 days of notification, the promoter reserves the right to withdraw the prize from the winner and pick a replacement winner.

16. The winner (after notification) will inform the promoter and or its agents when and where the prize can be delivered.

17. The winner must agree to posting that he/she has won the contest on his/her Instagram.

18. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

19. The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current Canadian data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.

20. The winner’s name will be available 28 days after closing date by emailing the following address: info@primalgourmet.com

21. Entry into the competition will be deemed as acceptance of these terms and conditions.

 Primal Gourmet Paleo Recipes

The post Giveaway – Staub + Primal Gourmet appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/giveaway-staub-primal-gourmet/feed 0
Mojo Pork Breakfast Skillet http://cookprimalgourmet.com/mojo-breakfast-skillet http://cookprimalgourmet.com/mojo-breakfast-skillet#respond Sat, 13 May 2017 19:14:40 +0000 http://cookprimalgourmet.com/?p=1723 This breakfast skillet uses up some of the amazing Mojo Roast Pork Shoulder. Spoon some extra Mojo sauce overtop and you've got the ultimate breakfast!

The post Mojo Pork Breakfast Skillet appeared first on Primal Gourmet.

]]>

It should come as no surprise at this point that I love eggs and one of my favourite things to make is a breakfast skillet that incorporates leftovers. This time I used some of the leftover meat from my Mojo Roast Pork Shoulder. As I mention in that blog post, the butcher didn’t actually have pork so I had to substitute wild boar. Happy to report that the boar turned out superb! I highly recommend the recipe for the roast shoulder, whether pork or boar. It would also work for lamb or beef. It’s very easy and should leave you with plenty of leftovers, which you should use to make this Mojo Breakfast Skillet!

You may recall me having made something similar a few weeks back using my Mexican Braised Beef. The slow-cooked, fall-off-the-bone beef made the most epic morning-after skillet which you can get a recipe for here. Both of the breakfast skillets are elevated riffs on Huevos Rancheros, the classic Mexican breakfast for a hard day’s work. The difference between this skillet and the one using the braised beef is the type of protein used and the condiment spooned overtop. Beyond that, same rules apply in preparing the skillet. For the beef, I used a fresh pico de gallo. Here, I had some extra Mojo sauce so I used that. At first I thought that the mint in the sauce would be strange with the eggs but it worked surprisingly well and it was actually very refreshing. I garnished with a few extra sprigs of mint and some jalapeño for spice. Magic!

Mojo Roast Pork Eggs Paleo Whole 30 Primal Gourmet Recipe Easy

Give these recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

Mojo Roast Pork Breakfast Skillet

INGREDIENTS:

1/2 cup leftover Mojo Pork

2 happy eggs

2 tbsp leftover Mojo dressing

finely sliced jalapeño – for garnish

fresh mint sprigs – for garnish

METHOD:

  1. Set a non-stick or cast-iron skillet over medium heat. Add leftover pork and fry 4-5 minutes or until crispy.
  2. Using a spatula, form two ‘wells’ in the pork. Crack the eggs into the wells and cook until the eggs reach your desired consistency.
  3. Garnish with fresh sprigs of mint, sliced jalapeño and leftover Mojo dressing. Serve alongside leftover Zesty Purple Cabbage Slaw.

The post Mojo Pork Breakfast Skillet appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/mojo-breakfast-skillet/feed 0
Garlic and Thyme Roast Fingerling Potatoes http://cookprimalgourmet.com/garlic-thyme-potatoes http://cookprimalgourmet.com/garlic-thyme-potatoes#respond Fri, 12 May 2017 21:57:57 +0000 http://cookprimalgourmet.com/?p=1713 Garlic and Thyme Roasted Fingerling Potatoes are going to be your new go-to Whole30 side dish. I warn you, they're addictive when dipped in the aioli.

The post Garlic and Thyme Roast Fingerling Potatoes appeared first on Primal Gourmet.

]]>

Garlic is the ingredient I associate most with my childhood. Namely because my father put it in absolutely everything he made. I’m talking everything! You name it, it had garlic. OK, maybe not everything. I don’t remember having it in my cereal. But that’s about the only thing. His hard work in the kitchen paid off because I am now addicted to the stuff and try to find different ways of incorporating it into more of my recipes. This one is no exception.

Potatoes and garlic are best friends. Have been for a long time in fact. Throw in some thyme and you’ve got a serious flavour combo. I warn you though, these roast fingerling potatoes are absolutely addictive. Because I follow a predominantly paleo approach to eating, which restricts the consumption of regular potato varieties, I seldom cook or consume fingerlings. However, I do sometimes incorporate rounds of Whole30 into my routine and that program allows potatoes. Through years of experimenting with my diet I have realized that potatoes are one of my trigger foods. They spike my blood sugar and when I start eating them I tend to lose self-control. I prefer low-glycemic, root vegetables and starchy tubers like sweet potatoes or yams. They work better with my system and I don’t feel a crash after eating them. If you are OK with potatoes and your body can metabolize them without significant issues, this recipe is for you. If not, feel free substitute yams or sweet potatoes and use the accompanying dressing. Either way, you’re in for a treat.

The other thing I would like to mention is that when I eat these Garlic and Thyme Roast Fingerling potatoes I never, ever snack on them. I only allow myself to have them as a side dish that involves plenty of vegetables and protein. Trust me, it’s easy to go overboard on them without realizing it. Especially when you dip them in the Garlic Aioli, which is equally addictive.

Aside from the crazy delicious flavours, the best part of this recipe is how simple it is. Cut the potatoes, toss them in some avocado oil, salt and thyme and lay them flat onto a cookie sheet lined with parchment paper. Throw in a couple of cloves of garlic, don’t even bother peeling them, and roast at 400F for 45 minutes (flip them halfway). In the meantime just stir together some avocado oil mayo, garlic, parsley and lemon juice. Done.

If you want to make this a complete meal, try adding a couple of marinated chicken breasts or Whole30-compliant sausages to the sheet pan to roast along with the potatoes. Serve everything with a fresh salad and dinner is on the table in 45 minutes flat with very little effort.

Give this recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS:

 

for the potatoes:

1.5lbs fingerling potatoes – cut in half lengthwise

6 cloves garlic – unpeeled

1 tbsp fresh thyme leaves

pinch of salt

2 tbsp avocado oil

1 tbsp fresh chives – finely chopped (for garnish)

 

for the Garlic Aioli:

1/2 cup Whole30-compliant mayo – homemade or storebought

1 clove garlic – grated or ground to a paste

2 tbsp fresh parsley – finely chopped

2 tbsp lemon juice

METHOD:

For the Garlic Aioli:

  1. In a small bowl or mason jar, stir together the avocado mayo, garlic, parsley and lemon juice.
  2. Cover and refrigerate for 30-45 minutes before serving.

For the Potatoes:

  1. Preheat oven to 400F.
  2. Rinse and cut fingerling potatoes in half – lengthwise. Add them to a large mixing bowl and toss with 2 tbsp avocado oil, fresh thyme and a generous pinch of kosher salt.
  3. Arrange potatoes cut-side down onto a sheet-pan lined with parchment paper. Roast for 45 minutes – flip halfway.
  4. Garnish the roasted Garlic and Thyme Fingerling Potatoes with finely chopped chives and serve with the Garlic Aioli. Try adding them as a side dish to my Lemon, Thyme and Garlic Roast Chicken.

 

The post Garlic and Thyme Roast Fingerling Potatoes appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/garlic-thyme-potatoes/feed 0
Tostones with Mojo – Whole30 http://cookprimalgourmet.com/tostones-mojo-whole30 http://cookprimalgourmet.com/tostones-mojo-whole30#respond Fri, 12 May 2017 02:44:18 +0000 http://cookprimalgourmet.com/?p=1693 Tostones are a great Whole30 side dish. They go perfectly with roast meats and are extra delicious when dipped in some garlicky mojo sauce!

The post Tostones with Mojo – Whole30 appeared first on Primal Gourmet.

]]>

Tostones may or may not be the ultimate Whole30 and Paleo side dish. You may have come across these tostones in my recipe for Mojo Roast Pork ShoulderIf not, be sure to go have a look so that you have an idea of how I love to serve this delicious side dish. Don’t get me wrong, tostones can most definitely be eaten on their own. I warn you, though. These are addictive and before you know it you will have gorged on a few dozen golden crispy bites of heaven. Also, if you are doing a round of Whole30 snacking and grazing are best avoided so it’s a good idea to incorporate these into a meal that is complete with protein and veggies. These would also go really well with my Mexican Braised Beef if pork is not your thing. When I’m not on a round of Whole30 I will make tostones every now and then as a snack but have to keep a close eye on my consumption.

It used to be very difficult to come across plantains in my neighbourhood, north of Toronto. I live in what used to be a predominantly eastern European and Jewish suburb that has only recently seen an influx in different cultures. Persians, Koreans, Chinese, and Philippinos have slowly settled around me and my theory is that the rise in multiculturalism has spurred on a new variety in produce being offered at the local markets. This makes me very, very happy! 10 years ago you would have to go to a Latino grocer to find a plantain in Toronto. Grocers just didn’t stock them in the burbs because no one was buying them. Nowadays I’ve got everything from plantains, to dragon fruit, to curry leaf, to harissa, to dried Mexican chilies and just about everything in between. Sure, nearly all of it is imported and there is a case to be made for eating local. But that’s an entirely different conversation and uncle Ronny’s had a long day so how about we talk about it another time, OK?

Tostones with Mojo Easy Whole 30 side dish primal gourmet paleo ideas

There are a few things to consider when making Tostones.

  1. Tostones are made with green plantains. The green colour refers to the skin, not the flesh. The dark, almost black-skinned plantains are used for making Maduros, or sweet plantains, which are absolutely divine but a different side dish altogether.
  2. Tostones are not tostones unless they are double-fried. This is a very necessary step that you cannot skip. You must first lightly fry or blanch the plantains in hot oil and then smash them before sending them back to the skillet for a second oil bath.
  3. You will need a high-heat stable cooking oil. Coconut is great but that could get very expensive, very quickly. Coconut oil also adds a flavour that you may or may not want in your tostones. Avocado oil is my oil of choice. It’s got a high smoking point and is neutral in flavour. I recently noticed that Costco of all places sells Avocado oil at a very reasonable price. You may want to look into that as an option.
  4. You can shallow-fry or deep-fry. The latter will require more oil than necessary, which again means a higher cost. You will also likely toss all of the oil afterwards so I don’t advise deep frying. Instead, grab a cast-iron skillet or equally heavy-bottomed pan and shallow fry. You will. however, require enough oil to come at least halfway up the side of the frying plantains. Some of the oil will be absorbed by the plantains with each batch of cooking so be sure to keep an eye on the oil levels and top-up as required.
  5. Tostones go great with my Mojo sauce. You can also go for a mayo-based sauce but if you’re making the Mojo Roast Pork then you will already have made the Mojo so it only makes sense to stick with a single condiment. Or not. Do your thang!

Give this recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS:

 

For the tostones:

2 green plantains

1/2 cup avocado oil – possibly more depending on size of plantains

 

For the Mojo:

3-4 cloves garlic

1 tsp coriander seeds

½ cup orange juice

juice of 2 limes

2 tbsp fresh oregano

2 tbsp fresh mint

2 tbsp fresh cilantro

¼ cup extra virgin olive oil

salt and pepper to taste

 

METHOD:

For the Mojo Sauce (can be made ahead of time):

  1. In a blender, blend together garlic, coriander seeds, orange juice, lime juice, and olive oil. Transfer the mixture to a mixing bowl or mason jar along with finely chopped oregano, mint, and cilantro. Season with salt and pepper to taste.
  2. Cover and refrigerate for at least one hour or overnight if preparing ahead of time.

For the Tostones:

  1. Preheat a cast-iron or heavy-bottomed skillet over medium heat. Allow skillet to warm for 60 seconds before adding avocado oil.
  2. Peel the plantains and cut into discs on a bias. Carefully add them to the hot oil and fry for 2-3 minutes per side. Remove and transfer to a tray lined with paper towel. Using the bottom of a cup or ramekin, gently smash each of the plantain discs.
  3. Return the smashed plantains back to the oil and fry for an additional 2-3 minutes per side or until golden brown and crispy.
  4. Transfer fried tostones to the tray lined with paper towel and season with coarse sea salt immediately.
  5. Serve with Mojo sauce.

The post Tostones with Mojo – Whole30 appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/tostones-mojo-whole30/feed 0
Zesty Purple Cabbage Slaw http://cookprimalgourmet.com/purple-cabbage-slaw-whole30 http://cookprimalgourmet.com/purple-cabbage-slaw-whole30#comments Thu, 11 May 2017 03:41:38 +0000 http://cookprimalgourmet.com/?p=1664 This Zesty Purple Cabbage Slaw is a great accompaniment to roast meats like my Mojo Roasted Pork Shoulder.

The post Zesty Purple Cabbage Slaw appeared first on Primal Gourmet.

]]>

Slaw is a great accompaniment to roast meats like my Mojo Roast Pork Shoulder, which is what I like to serve this Zesty Purple Cabbage slaw with. You can make this slaw ahead of time, the day before even. In fact, I would recommend preparing it a day ahead of serving so that the flavours have a chance to get to know each other. It will also help to soften the cabbage.

This recipe is super simple. I’m talking throw-it-all-in-a-bowl-and-mix-simple. Then again, that’s kind of the point with slaw isn’t it? You should be spending time doing more important things, like seasoning your cast-iron skilets or sharpening your knives! Don’t let the simplicity of this recipe fool you, it’s really yummy and if you follow my one essential tip it will be even better. USE A MANDOLINE. The beauty of this slaw is the texture. The mandoline let’s you shave the cabbage really finely, which I think is really nice. I’ve had this Benriner model for a year now and it has yet to disappoint – it’s the benchmark as far as mandonlines go. That’s it, that’s my only tip with this recipe. I know what you’re thinking: seems kind of underwhelming. That is, until you try to finely shred 4 lbs of cabbage by hand. Have fun with that! We’ll see who’s underwhelmed at the end of it!

You may be tempted to add sugar or some sort of mayo to this slaw. Don’t. This is a Whole30-compliant and Paleo recipe. Besides, it’s a vinegar based slaw that goes really well with the aforementioned roast pork and other hearty meats that need something acidic and crisp to cut through the fat.

Come to think of it, I have another tip. Make extra – this stuff goes quick. The recipe I provide here is for half of a large cabbage. Double the ingredients and make the entire cabbage. You’ll thank me later.

Give this recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS:

½ purple cabbage – finely shredded using a mandoline

½ cup red onion – finely minced

½ cup fresh cilantro – finely chopped

1 jalapeño – deseeded and finely chopped

¼ cup toasted almonds – roughly chopped

1/2 cup freshly-squeezed orange juice

zest of one lime

juice of half a lime

¼ cup avocado oil

1 tbsp apple cider vinegar

salt and pepper to taste

 

METHOD:

  1. Whisk together orange juice, lime juice, lime zest, avocado oil, apple cider vinegar, salt and pepper. Set aside.
  2. To a large mixing bowl, add purple cabbage, red onion, cilantro, and jalapeño. Pour in the dressing and toss everything to combine. Cover with plastic wrap and refrigerate one hour. Taste for seasoning and adjust as required.
  3. Before serving, garnish with chopped toasted almonds.

 

The post Zesty Purple Cabbage Slaw appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/purple-cabbage-slaw-whole30/feed 2