Primal Gourmet http://cookprimalgourmet.com Paleo and Whole30 Recipes Tips and Kitchen Tricks Sun, 09 Jun 2019 15:27:26 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.10 Smoked St. Louis Style BBQ Ribs with Tessemae’s – Paleo http://cookprimalgourmet.com/bbq-ribs-tessemaes-paleo http://cookprimalgourmet.com/bbq-ribs-tessemaes-paleo#respond Sun, 09 Jun 2019 15:20:54 +0000 http://cookprimalgourmet.com/?p=4484

Sweet, sticky and a little spicy, these smoked St. Louis Style BBQ Ribs made using Tessemae's Sauces are fall-off-the-bone tender and finger lickin' good!

The post Smoked St. Louis Style BBQ Ribs with Tessemae’s – Paleo appeared first on Primal Gourmet.

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This recipe was created in partnership with Tessemae’s. All thoughts and opinions are the author’s alone. Thank you for supporting the brands that support me.

As a new dad and real-food advocate, I’m honoured to be part of Tessemae’s Father’s Day campaign. I have no doubt that most of you have gotten your hands on some of their amazing products but in case you haven’t, they make an incredible line up of delicious, organic condiments and dressings. Almost all of the Tessemae’s sauces are sugar-free, organic, non-GMO, kosher and Whole30 Approved, which means they’ve been vetted by the Whole30 team. They’re also insanely delicious and anyone that’s tried their sauces and dressings knows this to be true. They’re readily available at a number of grocery stores throughout the United States. Just check the store locator on tessemaes.com to find a location closest to you.

St Louis Style Smoked BBQ Ribs Whole30 Paleo Tessemae's

When asked to share one of Dad’s Famous Recipe’s in celebration of Father’s Day, my mind immediately went to BBQ ribs even though it’s not something he ever cooked himself. Growing up, my father would sometimes take my brother and I for BBQ ribs. He worked like a mad man so it was always very special to spend time with him outside of the house.

St Louis Style Smoked BBQ Ribs Whole30 Paleo Tessemae's

Back in the day, Toronto didn’t have any standout BBQ joints. There was no Adamson’s. No Stockyards. No Cherry Street BBQ. No J & J’s BBQ, which has since closed. No nothing! We had Baton Rouge, a chain restaurant that served tasty ribs, albeit not smoked. And there was Montana’s, a less appealing chain restaurant that served all-you-can-eat ribs every Wednesday. We usually made our way to Montana’s to gorge on endless racks of saucy ribs. They weren’t the best tasting and we’d always leave with sugar-induced food comas, but for me it was about the company and spending time with my dad.

In my late teens, I tried my hand at making ribs at home. Once a week or so I’d experiment with different techniques, spice rubs and sauces. Part of me became obsessed with cooking the perfect rack. I even got pretty close. My friends and I joked that one day I should open up a BBQ restaurant called “Ronny’s Rib Shack” to fill the void in our city. All I ever wanted was to cook them for my dad and watch the look on his face as the meat peeled off the bone.

Even with all of the great BBQ spots we now have in Toronto, I still love to cook ribs at home. It’s a labour of love that can take up to 6 hours if smoking them, but when you get it right, it’s like striking oil! Aside from the food, I think the reason I love making BBQ ribs at home so much is because it lets me spend time outdoors with the people I care about the most.

St Louis Style Smoked BBQ Ribs Whole30 Paleo Tessemae's

We have a very short summer in Toronto and now that the weather is finally getting warm and sunny, we’re trying to make the most of it. It’s been amazing to hang out with my baby daughter on the backyard deck. Watching her see, smell, touch, hear and experience things for the first time is unlike anything I could have ever imagined. At five and a half months, she’s a bit too young to taste ribs, but I can’t wait for the day that she can! We’ve just started introducing her to solid foods and if she gets this excited about puréed carrots, I can only imagine what her reaction will be to my saucy, smoked, BBQ ribs! Who knows? Maybe one day I’ll open up Ronny’s Rib Shack just as an excuse to hang out with my dad and daughter! Either way, I hope to pass down recipes to my daughter and instil in her the same love and patience for good food that has allowed me to connect with so many people.

The other upside to cooking BBQ ribs at home is that it also allows me to control the quality of the ingredients. It has become more and more important to me that I purchase meat that has been humanely raised free of antibiotics and hormones. It’s equally important to source quality ingredients that are free of artificial sweeteners, fillers and preservatives. I get to enjoy the same delicious flavours I love so much but without all of the unnecessary junk that’s loaded into most bottled sauces.

Luckily, companies like Tessemae’s are putting quality first and challenging the conventional food industry. It’s not a word I use often, but I’m obsessed with these sauces. Sadly, they’re not yet available in Canada so I consider myself extra lucky to have received a sample pack of their awesome products.

Cooking BBQ Ribs with the 3-2-1 Method

When it comes to smoking ribs, I’m a fan of the 3-2-1 method at 225˚F: Smoke the ribs for 3 hours; wrap them for 2 hours; cook with sauce for 1 hour. It’s very easy to follow and delivers consistently delicious results.

To make these St. Louis Style BBQ Ribs, I used Tessemae’s Organic Yellow Mustard and Matty’s Organic BBQ sauce. The mustard gives the ribs a bit of flavour and, more importantly, works as a binder so that the spice rub sticks to the meat. I make an easy, refined-sugar free, homemade spice rub that works equally well on ribs and chicken. I’ve come to affectionately call it ‘Uncle Ronny’s Magic Dust’ because, well, it’s magic. To finish the ribs and get them nice and sticky, I finish by lacquering them with Tessemae’s Organic Matty’s BBQ sauce. It’s Whole30 approved and deliciously sweetened with dates, which caramelizes beautifully on the ribs and balances the mild heat from the rub.

Traeger Smoked Chicken and Potatoes Primal Gourmet Paleo Whole30 Recipes Easy BBQTraeger Smoked Chicken and Potatoes Primal Gourmet Paleo Whole30 Recipes Easy BBQ

If desired, you can spray the ribs with a solution of apple juice and apple cider vinegar as they smoke in the first three hours. Smoke is water soluble and the moisture allows flavour to build onto the meat. Sometimes I spray, sometimes I don’t. Depends if I have any apple juice on hand. As always, I encourage you to experiment with both methods to see which you prefer. Maybe try spraying one or two racks and leave the others dry? That way you’ll know how you like them.

The hardest part of this recipe is the waiting. It’s really important to let the time and low heat do the work. Please resist the urge to open the grill door or peak into the foil parcels once you’ve wrapped the ribs. Just trust that you’re doing it right and enjoy the process. If you’re not having fun, you’re not making great BBQ!

St Louis Style Smoked BBQ Ribs Whole30 Paleo Tessemae's

A BBQ Disclaimer

(from a guy who has no business making BBQ disclaimers)

Depending on where you go in the United States, you’ll find different approaches to BBQ. Some contend that BBQ is whole hog only. Others, make room for beef, turkey and pork products, like sausage. There are those who advocate for vinegar-based sauces. And then there are those who prefer tomato-based ones. As an outsider who hails from the north (Canada, not Winterfell), I find myself loving and respecting them all equally. I don’t pledge allegiance to one style over the other because, well, I don’t have to. In my humble opinion, good food is good food and if it brings people together over shared experience, that’s something worth holding onto. It’s even better when that food is as good for the body as it is for the soul!

Smoked St. Louis Style BBQ Ribs with Tessemae's – Paleo

Sweet, sticky and a little spicy, these smoked St. Louis Style BBQ Ribs made using Tessemae’s Sauces are fall-off-the-bone tender and finger lickin’ good!

For the Ribs:

  • 1 rack St. Louis style or Baby Back Ribs
  • 2 tablespoons Tessemae’s Organic Yellow Mustard
  • 1/3 bottle Tessemae’s Matty’s Organic BBQ Sauce

For Uncle Ronny’s Magic Dust:

  • 2 tablespoons coconut sugar
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons kosher salt

For Uncle Ronny’s Magic Dust:

  1. Add all ingredients to a mixing bowl and stir to combine; set aside.

For the Ribs:

  1. Preheat Traeger to 225F. If using a conventional grill, setup a 2-zone fire for indirect heat.
  2. Pat ribs dry with paper towel and trim excess fat. Place the ribs meat-side down and use a paring knife to scrape off an edge of the membrane. Grab hold of the membrane with a piece of paper towel and slowly peel it back until it is all removed.
  3. Rub both sides of the ribs with Tessemae’s Organic Yellow Mustard and generously season with Uncle Ronny’s Magic Dust.
  4. Transfer ribs to Traeger, bone-side down. If using a conventional grill, place ribs over indirect heat. Cook for 3 hours.
  5. Remove ribs from grill and wrap with parchment paper. Follow by tightly wrapping with tin foil to hold the paper in place and prevent steam from escaping. Return wrapped ribs to Traeger or grill, bone-side down, and cook 2 hours at 225F.
  6. Remove ribs from grill and unwrap. Brush both sides with Tessemae’s Organic Matty’s BBQ Sauce and return to grill to cook for an additional hour. Lightly baste ribs with sauce every 20 minutes. Finish with a final coat of sauce and serve.

This recipe makes 1 rack of ribs. For additional racks, increase spice rub and sauce measurements but keep the same proportions.

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UnBun Bacon Burger with Secret Sauce http://cookprimalgourmet.com/unbun-bacon-burger-secret-sauce http://cookprimalgourmet.com/unbun-bacon-burger-secret-sauce#respond Sun, 02 Jun 2019 03:09:31 +0000 http://cookprimalgourmet.com/?p=4473

Grill up these UnBun Bacon Burgers with Secret Sauce at your next cookout! I guarantee they're a hit and you'll never guess the buns are grain & gluten free!

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This recipe was created in partnership with UnBun Foods. All thoughts and opinions are the author’s alone. Thank you for supporting the brands that support me.

Most days, I’m sandwiching my burger between leaves of crisp, iceberg lettuce. Sure, things can get a bit messy but I’d rather have some sauce dripping down my arm than a wheat-induced food coma and gastrointestinal issues. I know, TMI, TMI (too much information).

UnBun Bacon Burger with Secret Sauce Paleo Whole30 Primal Gourmet Easy Keto Recipe Summer Grilling BBQ

But what if there was an alternative to the gluten-rich buns we’ve all come to know? One that didn’t involve messy lettuce leaves! What if there was a bun that was UnCompromisingly delicious? What if it was UnBelievably soft and chewy? What if it tasted so UnReal that you couldn’t believe it was gluten and grain-free?

Well, turns out there is such a bun and it’s everything you’ve ever hoped and dreamed for. UnBun, a Toronto-based company, make delicious, grain-free, gluten-free, Paleo-Certified and Keto-Certified buns. They’re available in over 1250 retail and restaurant locations across Canada and the United States, including Whole Foods, Organic Garage, Erewhon, and Burger’s Priest. You can click here to find all the locations.

They also have a Vegan bun option, which is amazing! And a mini baguette that’s perfect for submarine style sandwiches!

UnBun Bacon Burger with Secret Sauce Paleo Whole30 Primal Gourmet Easy Keto Recipe Summer Grilling BBQ

You can honestly put just about anything on an UnBun and it will be delicious. Granted, the texture and taste is a bit different than a bun made from glutinous grains, but I honestly love it. It’s spongy, light, airy and holds its shape very nicely.

UnBun Bacon Burger with Secret Sauce Paleo Whole30 Primal Gourmet Easy Keto Recipe Summer Grilling BBQ

It’s perfect for this UnBun Bacon Burger with Secret Sauce! First, I cooked the bacon and grilled up the 100% grass-fed chuck patties to perfection on my Traeger for a delicious wood-fired taste. I seriously am blown away with everything the Traeger can do and how easy it is to use. Not to mention the aroma and flavours that come off of it!

I then toast the UnBun Keto Buns ever so slightly to give them a crispy texture and to help create a barrier so that the secret sauce doesn’t soak into the bun as much.

As for the Secret Sauce, it’s a homemade Whole30 and Paleo copycat of that sauce everyone loves from that restaurant chain that is everywhere. I’m not sure if I’m legally allowed to say the name, but I have a feeling you know what I’m talking about.

UnBun Bacon Burger with Secret Sauce Paleo Whole30 Primal Gourmet Easy Keto Recipe Summer Grilling BBQ

Let’s just say that altogether, this burger was one of the best I’ve ever made, and believe me, I’ve made a lot!

Make sure you grab some UnBun Keto Buns for your next cookout and make these Bacon Burgers with Secret Sauce! I have a feeling they’ll be a hit and make you the talk of the town!

UnBun Bacon Burgers with Secret Sauce

Grill up these UnBun Bacon Burgers with Secret Sauce at your next cookout! I guarantee they’re a hit and you’ll never guess the buns are grain & gluten free!

For the Secret Sauce:

  • ½ cup Whole30 or Paleo compliant mayonnaise
  • 2 tbsp sugar-free relish or finely chopped dill pickles
  • 1 tbsp yellow mustard
  • ½ teaspoon granulated onion
  • ½ teaspoon granulated garlic
  • ½ teaspoon paprika
  • 1 tbsp white wine vinegar
  • 1 teaspoon agave syrup (optional)

For the Burgers:

  • 8 UnBun Keto Buns (2 packs total)
  • 8 strips sugar-free bacon
  • 2 lbs ground beef (preferably ground chuck)
  • Kosher salt
  • Freshly-cracked black pepper
  • 4-5 dill pickles (thinly sliced, for serving)
  • ½ head of iceberg lettuce (thinly sliced, for serving)
  • 1 white onion (finely chopped, for serving)

For the Secret Sauce:

  1. Add all ingredients to a mixing bowl and whisk to combine. Cover and refrigerate until ready to serve.

For the Burgers:

  1. Using a digital scale, divide ground beef into 8 quarter-pound portions. Roll meat into ball and form into 1.5” thick patties. Using your thumb, make an indent in the center of each patty to help keep their shape while cooking. Cover and refrigerate until ready to cook.
  2. Preheat your grill to medium-high heat. If using a Traeger, preheat grill to 400F.
  3. Arrange bacon on a rimmed baking sheet lined with parchment paper. Transfer to grill and cook over indirect heat for approximately 20 minutes or until cooked to desired crispiness. Transfer bacon to a plate lined with paper towel and wrap with foil to keep warm.
  4. Liberally season both sides of each burger patty with salt and pepper. If using a Traeger, raise heat to 450F. Place burgers over direct heat, dimpled side up first, and cook 4-5 minutes per side or until cooked to desired doneness.
  5. Slice UnBun Keto buns in half and toast on grill, cut-side down, for 60 seconds.
  6. Assemble each burger by spreading Secret Sauce on the bottom bun. Follow with onions, lettuce, bacon, burger patty, pickles and more Secret Sauce. Serve with napkins!
  1. The agave syrup is optional here. It adds a mild sweetness that mimics the famous sauce this is trying to replicate. However, I don’t think it’s entirely necessary and can easily be omitted for a Keto, Paleo and Whole30 version.
  2. I think the UnBun Keto Buns taste best when lightly toasted. To do this, simply slice them in half and grill them for a few seconds on the grill.

 

 

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6 Whole30 Burgers to Make This Summer http://cookprimalgourmet.com/6-whole30-burgers-make-summer http://cookprimalgourmet.com/6-whole30-burgers-make-summer#respond Sat, 25 May 2019 16:46:13 +0000 http://cookprimalgourmet.com/?p=4464

6 Whole30 Burgers to grill up this Memorial Day Long weekend and all summer long. Sandwich 'em between lettuce buns and serve with plenty of napkins!

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I’ve been hard at work developing new Whole30 burgers that I think you’ll love! In the meantime, here are some crowd-favourite burgers to grill up this Memorial Day Long Weekend and all summer long!

For a tutorial of how I like to make my lettuce ‘buns’, skip ahead to 3:28 in the step-by-step video for my Smashed Aloha Burgers with Chipotle Aioli.

Happy grilling my friends and I hope you all have an awesome weekend!

1. Whole30 Greek Burgers

Whole30 Greek Burgers Paleo Primal Easy Summer BBQ Recipe

2. Sun-Dried Tomato Chicken Burgers with Basil Aioli

Whole30 Sun-Dried Tomato Chicken Burgers Paleo Primal Gourmet Healthy Summer BBQ Recipe Easy

3. Smashed Aloha Burgers with Chipotle Aioli

Aloha Whole30 Burgers Paleo Primal Gourmet Easy

4. Chipotle Turkey Burgers

Chipotle Turkey Burgers Paleo Primal Gourmet Whole 30 Easy Burger Best Recipe Summer

5. Elk Burgers with Caramelized Onions and Dijonnaise

Whole30 Elk Burger Caramelized Onions Dijonnaise Paleo Primal Gourmet Easy Grilling Recipe

6. Tribalí Double Stack Burger

Tribali Foods Primal Gourmet Double Decker Buger Recipe Whole30 Paleo Easy

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Whole30 Shrimp and Scallop Stir Fry – Paleo http://cookprimalgourmet.com/whole30-shrimp-scallop-stir-fry http://cookprimalgourmet.com/whole30-shrimp-scallop-stir-fry#respond Thu, 16 May 2019 00:26:38 +0000 http://cookprimalgourmet.com/?p=4456

This Whole30 Shrimp and Scallop Stir Fry takes less than 30 minutes to prepare and can be adapted in a number of different ways.

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This Whole30 Shrimp and Scallop Stir Fry takes less than 30 minutes to prepare and can be adapted in a number of different ways. Feel free to substitute your favourite vegetables in place of the ones listed here. After all, I was just using what I had in the fridge!

Whole30 Shrimp and Scallop Stir Fry Primal Gourmet Paleo Easy Recipe

Not a fan of snow peas? Use broccoli!

Can’t get your kids to eat carrots? Try water chestnuts?

Saving your celery for morning juice? Throw some bok choy in there!

 Whole30 Shrimp and Scallop Stir Fry Primal Gourmet Paleo Easy Recipe

You can also make this with chicken or beef, if so desired. Again, I relied on what I had in the freezer!

Whole30 Shrimp and Scallop Stir Fry Primal Gourmet Paleo Easy Recipe

Whole30 Shrimp and Scallop Stir Fry

This Whole30 Shrimp and Scallop Stir Fry takes less than 30 minutes to prepare and can be adapted in a number of different ways.

  • 400 gr 20-40 bay scallops
  • ½ lbs shrimp
  • 1 carrot – thinly sliced on a bias
  • 2 stalks celery – thinly sliced on a bias
  • 1 bell pepper (orange, red or green)
  • 1 cup snow peas
  • 1 red finger chili pepper
  • 3 green onions – thinly sliced; green and white parts separated
  • fresh basil – for garnish
  • 3-4 tbsp avocado oil

For the Stir-Fry Sauce:

  • 2 cloves garlic – finely chopped or grated
  • 1 tbsp ginger root– finely chopped or grated
  • 1 tbsp sesame oil
  • ¼ cup coconut aminos
  • 1 tsp fish sauce
  • 2 tbsp water
  • 1 tbsp arrowroot starch
  1. Add all stir-fry sauce ingredients to a mason jar, seal with a lid and shake vigorously to combine. Set aside.
  2. Preheat a large, heavy-bottomed skillet, work or braiser over high heat. When pan is hot, add 2-3 tbsp avocado oil followed by carrot, celery, bell pepper, snow peas, chili pepper and the white part of the green onions. Stir-fry 3-4 minutes or until vegetables have slightly softened. Transfer cooked veggies to a bowl and set aside.
  3. Add 1 tbsp avocado oil followed by shrimp and scallops. Cook undisturbed 2-3 minutes or until golden brown. Flip and cook an additional 2-3 minutes. Pour in stir-fry sauce and cook 1-2 minutes or until reduced by half in volume.
  4. Return vegetables to pan and toss everything to coat. Remove from heat, add green parts of the green onion and torn fresh basil. Serve immediately over cauliflower rice.

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Reverse-Seared Rack of Lamb with Mint Salsa Verde http://cookprimalgourmet.com/reverse-seared-rack-lamb http://cookprimalgourmet.com/reverse-seared-rack-lamb#comments Tue, 16 Apr 2019 22:29:56 +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. Try pairing it with a delicious Mint Salsa Verde!

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The reverse-seared technique is 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 the more common method for cooking coveted cuts of meat, which usually starts by searing and then finishing in the oven.

Reverse-Seared Rack of Lamb with Mint Salsa Verde Paleo Whole30 Primal Gourmet Easy

Reverse-searing on the other hand, 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 (anywhere between 225F and 275F) before searing it over very high heat. You can finish it over a grill or in a cast-iron skillet.

For this rack of lamb I decided to sear it in a skillet and baste with some ghee, garlic and thyme. Though rosemary would make an excellent substitution!

Reverse-Seared Rack of Lamb with Mint Salsa Verde Paleo Whole30 Primal Gourmet Easy

In theory, reverse-searing works similar to a sous-vide, which entails cooking foods in an oxygen-free environment (usually a vacuum-sealed plastic bag) under a temperature-controlled water bath. The heat of the water is regulated to precise degree by a circulator. Until recently, sous-vide circulators were very expensive. More affordable options are now available but I have yet to bite the bullet and purchase one for myself.

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. 

Reverse-Seared Rack of Lamb with Mint Salsa Verde Paleo Whole30 Primal Gourmet Easy

In terms of flavours, I like to keep things simple. Marinating the lamb in a mixture of garlic, thyme, olive oil, and lemon juice will impart a lot of flavour with minimal effort. As mentioned, fresh rosemary can be used instead of the thyme. I just decided to go with what I had on hand.

To sauce things up, I decided to make a quick-and-easy mint salsa verde. This is nothing like the mint jelly I despised eating growing up. It’s packed with finely chopped fresh mint, parsley, garlic, shallot, red chili pepper, olive oil, lemon juice, salt and pepper. The secret weapon is the addition of a tiny amount of maple syrup. Just a teaspoon of the stuff is enough to completely change the balance of flavours. However, if you are on a round of Whole30, feel free to omit the natural sweetener altogether. It will still be delicious!

Reverse-Seared Rack of Lamb with Mint Salsa Verde Paleo Whole30 Primal Gourmet Easy

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 Lavatools model. It’s affordable and accurate. Unless you’re cooking in a professional setting, 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 + Sheet Pan Combo: 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 sheet pan. Ideally, you want to make sure that the size of the cooling rack corresponds to that of the baking sheet beneath it, like this one. This will help with easy clean up because when your done cooking you can 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 Carbon-Steel of 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 carbon-steel or cast-iron skillet. I always recommend this Lodge model for cast-iron because it’s inexpensive and really is the best bang-for-your-buck pan you can buy. For carbon-steel, Made In has recently released a great one that I’ve been using for a few months now.

Reverse-Seared Rack of Lamb with Mint Salsa Verde – Whole30, Paleo

This Reverse-Seared Rack of Lamb is an easy way to fool your friends into thinking you’re a gourmet chef. Try pairing it with a delicious Mint Salsa Verde!

  • 8-10 bone rack of lamb
  • 1 tbsp fresh thyme or rosemary – finely chopped
  • 8-10 sprigs fresh thyme or rosemary – wrapped together with twine
  • 2 cloves garlic – finely minced or ground to a paste
  • 2 cloves garlic – smashed but left in their skin
  • 1 tbsp ghee
  • 1/4 cup EVOO
  • 2 tbsp lemon juice
  • kosher salt and freshly-cracked pepper

For the Mint Salsa Verde

  • 1 shallot – finely chopped
  • ½ cup fresh parsley leaves – finely chopped
  • 8-10 fresh mint leaves – finely chopped
  • 2 cloves garlic – finely grated
  • 1 red finger chili pepper – thinly sliced
  • juice of half a lemon
  • ½ cup EVOO
  • 1 tsp maple syrup (optional; omit for Whole30)
  • kosher salt and freshly cracked black pepper – to taste

Day before cooking:

  1. To a small bowl, add chopped thyme, grated garlic, lemon juice and EVOO – stir to combine. Alternatively, add these ingredients to a mortar and pestle and bash until formed into a paste.
  2. Trim lamb of any excess fat or silver skin. Pat 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 225F.
  2. Place the rack of lamb bone-side down on a cooling rack set over a sheetpan. Transfer lamb to oven and roast 30-45 minutes or until internal temperature of the thickest part of the lamb reads *125F on a digital thermometer (*for medium-rare to medium centre). Cooking times vary depending on thickness of meat and efficiency of oven.

  3. Meanwhile, prepare salsa verde by adding all ingredients to a mixing bowl and stirring to combine. Taste for seasoning and adjust as required. Set aside at room temperature.

  4. When lamb is cooked to temperature, preheat a cast-iron or carbon steel pan over medium-high heat. Add ghee, thyme sprigs wrapped in twine and smashed garlic cloves to the pan. Carefully lay rack of lamb in the pan, top-side down first. Place garlic and thyme on top of lamb and sear meat 2-3 minutes, basting constantly with melted ghee. Flip and continue basting.

  5. Transfer seared lamb to a cutting board and let rest 5 minutes before carving. Serve with Mint Salsa Verde.

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10 Whole30 and Paleo Side Dishes to Make this Easter and Passover http://cookprimalgourmet.com/easter-passover-side-dishes http://cookprimalgourmet.com/easter-passover-side-dishes#respond Sun, 14 Apr 2019 17:01:21 +0000 http://cookprimalgourmet.com/?p=4444

Looking for some easy, delicious and healthy side dishes to make this Easter or Passover? Try some of these crowd pleasers!

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Looking for some easy, delicious and healthy side dishes to make this Easter or Passover? Or maybe you just need some ideas to get your creative juices flowing? Either way, feel free to use, peruse or build off of the following crowd-pleasing, vegetable-focused recipes to create a feast for your family and friends.

You’ll find some tasty carrots, perfectly-cooked Brussels sprouts, green beans that make your mouth sing and a bunch of other delicious options.

Most are Whole30, some are Paleo, all are delicious! Scout’s Honour.

Maple Sesame Roast Carrots (Paleo)

Maple Sesame Roast Carrots Paleo Primal Gourmet Whole30 Recipe Easy

Pan-Roasted Brussels Sprouts with Maple-Mustard Vinaigrette (Paleo)

Pan-Roasted Brussels Sprouts Maple Mustard Vinaigrette Paleo Primal Gourmet Whole30 Easy

Green Bean Almondine (Whole30)

Green Bean Almondine Whole30 Paleo Primal Gourmet Easy Recipe Thanksgiving Side

Half-Smashed Garlic and Dill Potatoes (Whole30)

Half-Smashed Garlic Dill Potatoes Whole30 Paleo Primal Gourmet

German Warm Potato and Asparagus Salad (Whole30)

German Potato and Asparagus Salad Paleo Primal Gourmet Whole30 Healthy Easy Recipe Ideas

Harissa-Honey Roasted Carrots (Paleo)

Harissa Honey Roasted Carrots Paleo Primal Gourmet Easy Recipe

Garlic and Thyme Roast Fingerling Potatoes (Whole30)

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Pan-Roasted, Shwarma-Spiced Chicken Thighs – Whole30, Paleo http://cookprimalgourmet.com/whole30-shwarma-spiced-chicken-thighs http://cookprimalgourmet.com/whole30-shwarma-spiced-chicken-thighs#respond Fri, 12 Apr 2019 22:08:34 +0000 http://cookprimalgourmet.com/?p=4432

These Pan-Roasted, Shwarma-Spiced Chicken Thighs are quite tasty! So tasty, in fact, that you may find yourself making them more than twice... a week!

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Last night I shared a step-by-step demo of these Pan-Roasted, Shwarma-Spiced Chicken Thighs on my Instagram stories and foolishly did so without an accompanying written recipe. Much to my surprise, so many people (at least 3) requested a more detailed breakdown of ingredients, measurements, temperatures and times, all of which I am more than happy to provide!

Not pictured here, but enjoyed as part of yesterday’s dinner and shown in the accompanying video, are a quick-and-easy chopped salad and an equally fast-and-simple (<– me demonstrating my expansive vocabulary and knowledge of synonyms).

I also mixed together some Tunisian Harissa paste with some water to create a very tasty hot sauce of sorts. Harissa is becoming more an more popular these days but if you’ve never tried it, it’s a delicious, herbaceous and slightly bitter chili paste.

Altogether, it was a delicious, easy, light-yet-filling dinner that came together in around 20 minutes.

Whole30 Pan-Roasted Shwarma-Spiced Chicken Thighs Paleo Easy

Similar, yet different, to these pan-roasted chicken thighs is my Whole30 Bootleg Chicken Shwarma, which uses the same spice rub but involves thinly-sliced boneless, skinless thighs quickly seared in a hot skillet.

A Note on Pan-Roasting

Pan-Roasting is a cooking technique that involves searing something (protein or even a vegetable) on the stovetop and then gradually finishing the cooking in the oven through indirect heat.

It works great on thicker cuts of meat, such as bone-in, skin-on chicken thighs, large steaks, pork chops, racks of lamb, etc., because it allows you to develop a very crispy crust on the exterior without running the risk of burning it before the inside has had a chance to finish cooking.

For thinner cuts, such as butterflied chicken breasts, for example, pan-roasting may not be necessary since you can simultaneously develop a crust and finish cooking the meat entirely on the stovetop. Instead, you would simply pan-sear (which doesn’t involve the oven).

In closing, the common denominator for things you want to pan-roast is that they would benefit from the development of a crust.

Whole30 Pan-Roasted Shwarma-Spiced Chicken Thighs Paleo Easy

A Note on Cookware

You will notice that I used a stainless-steel skillet in the video. Lets’ not mince words here, it’s actually a Hestan Nanobond Titanium skillet but that’s neither here nor there.

Any who, I got so many questions (again, at least 3) about why I was using stainless-steel (for argument’s sake let’s just go with it) as opposed to cast-iron. The answer is simple: I couldn’t fit 6 chicken thighs in my cast-iron skillet.

The point is you can use any heavy-bottomed skillet (cast-iron or stainless-steel) that is oven-safe. Make sure the handle material is oven-safe and the materials are appropriately temperature rated. In this case, you’re only cooking at 375F, so most pans will be OK.

FAQ: what if I don’t have an oven-safe pan? Can I sear in a skillet and transfer to a baking vessel like a sheet pan or casserole?

Answer: Sure you can! If you’re cooking a steak or chop or something like that, be sure to brown both sides before transferring to oven. In the case of the chicken thighs, I am only worried about getting the skin crispy so I transfer to oven immediately after flipping in the skillet. In other words, I don’t bother browning the second side of the thighs because the hot pan and heat from the oven will do that work for me.

Pan-Roasted, Shwarma-Spiced Chicken Thighs – Whole30, Paleo

  • 6 bone-in (skin-on chicken thighs)
  • 2-3 tbsp Shwarma Spice
  • 1 tbsp Extra Virgin olive oil or avocado oil
  1. Preheat oven to 375F.
  2. Pat chicken dry and season both sides with shwarma spice (recipe here)

  3. Preheat a stainless-steel or cast-iron skillet over medium-high heat for at least 5 minutes. Add oil and let heat 60 seconds. Carefully lay chicken in hot oil skin-side down and cook 5-6 minutes or until golden brown.
  4. Flip chicken and transfer to oven. Cook 10-12 minutes or until internal temperature of chicken registers 165F on a digital meat thermometer.
  5. Serve with chopped salad, tahini and harissa.

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Chicken Cobb Salad – Paleo http://cookprimalgourmet.com/chicken-cobb-salad-paleo http://cookprimalgourmet.com/chicken-cobb-salad-paleo#respond Tue, 09 Apr 2019 21:46:06 +0000 http://cookprimalgourmet.com/?p=4425

In possession of leftover chicken? Try tossing together a quick-and-easy Chicken Cobb Salad. And don't forget the bacon, because it's delicious.

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If you’re anything like me, you often find yourself in possession of some leftover roasted chicken. I’m talking at least once a week and specifically the white meat. It’s a good problem to have, don’t get me wrong. In fact, I’d be lying if I said that I don’t purposefully set some chicken breast aside so that I can craft a delicious Chicken Cobb Salad the following day.

OK, fine, sometimes it takes me a couple of days before I get around to the salad but that’s only because I like daily variety.

Chicken Cobb Salad Paleo Primal Gourmet Easy Dinner Idea

The point is, this Chicken Cobb Salad is as much a staple in my household as my Emergency Roast Chicken. If you haven’t tried it, it’s great if you’re in a pinch and need to get an easy and delicious meal on the table.

If, however, you don’t have any leftover chicken but still have a hankering for a tasty Cobb Salad situation, feel free to substitute a lean protein of choice. Ideas include, but are not limited to, freshly-grilled chicken (not leftover), grilled steak, grilled shrimp, grilled salmon, roast salmon, etc.

On that same note, I would also open the door to a variety of other salad toppings. If you want to add some grated carrots, go crazy! Cucumbers overloading your crisper drawer? Chop ‘em up and throw ‘em in! In the mood for blue cheese? Heck, I’m not gonna stop you!

Chicken Cobb Salad Paleo Primal Gourmet Easy Dinner Idea

This, of course, brings up a very, very serious question: “what makes a Cobb Salad a Cobb Salad? Is it the ingredients? For instance, does a Cobb Salad have to include blue cheese? What about corn? Avocado? Bacon? BACON??? Do all the ingredients need to be diced? Arranged into separate sections on the plate?

I’m not sure I will ever have the answer but I can tell you one thing, I love all shapes and sizes of this delicious salad and now that the weather is warming up I find myself craving them more and more!

Chicken Cobb Salad

In possession of leftover chicken? Try tossing together a quick-and-easy Chicken Cobb Salad. And don’t forget the bacon, because it’s delicious.

  • Mixed greens
  • 2 leftover cooked chicken breasts – roasted (rotisserie, poached, etc.)
  • 3-4 vine-ripened tomatoes – cut into quarters or eighths
  • ½ red onion – thinly sliced
  • 1 avocado – cut into wedges
  • 4 hard-boiled eggs (- peeled and cut into quarters)
  • 4 strips bacon

For the Balsamic vinaigrette:

  • ¼ cup Extra Virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic – finely grated
  • 1/8 tsp kosher salt
  • 1/8 tsp freshly-cracked black pepper
  1. Add all vinaigrette ingredients in a small mixing bowl and whisk until emulsified. 

  2. Place bacon on a cold non-stick frying pan, set over med-high heat and cook until crispy (flip once). Transfer cooked bacon to a plate lined with paper towel to absorb excess grease.

  3. Arrange greens, tomatoes, onion, avocado, eggs and bacon on a large serving platter. Dress with vinaigrette and serve.

To take some of the edge off the onions, try rinsing them under some cold water.

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Spicy Oxtail Stew with Sweet Potato – Whole30, Paleo http://cookprimalgourmet.com/oxtail-stew-whole30 http://cookprimalgourmet.com/oxtail-stew-whole30#comments Sun, 31 Mar 2019 17:30:44 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=789

Big, bold, spicy flavours like allspice, scotch bonnets & thyme come together in this delicious & Whole30 Spicy Oxtail Stew with Sweet Potato.

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Oxtail stew is a personal favourite of mine. It’s undoubtedly my go-to order when I’m out for Jamaican food. This spicy version is inspired by the many oxtail stews I’ve eaten throughout Toronto, but incorporates the addition of sweet potato to round it out as a full meal. I also love to serve it alongside some creamy cabbage coleslaw!

Spicy Whole30 Oxtail Stew with Sweet Potato Primal Gourmet Paleo Easy

The flavours from the allspice, thyme and scotch bonnets marry beautifully together in the spicy broth that is naturally thickened by the collagen-rich oxtails. As the title suggests, this dish is intended to be spicy so if that’s not your thing maybe try dialling back the amount of scotch bonnet in the recipe.

Spicy Whole30 Oxtail Stew with Sweet Potato Primal Gourmet Paleo Easy

If you’ve never cooked Oxtail before, this just might be the recipe for you. Despite the fact that it takes a very long time to prepare, oxtail is straightforward enough for anyone to follow and is entirely worth the effort. You can also try using oxtail in my mother-in-law’s Romanian beef soup (Ciorba de Vacuta).

I think that the best flavour comes from braising the stew in a Dutch oven. There’s something to be said for doing things the old-fashioned way here. It gives the stew more time to develop in flavour by allowing the sauce to reduce and concentrates. In fact, like most stews, this tastes better the next day after a night of hanging out in the fridge. The tradeoff, of course, is a 4.5 hour cook time.

Spicy Whole30 Oxtail Stew with Sweet Potato Primal Gourmet Paleo Easy

Can I Make Oxtail Stew in the Instant Pot?

If you would like to speed things up, you can make this in an Instant Pot. If so, you will need to cut the liquid added to the pot by half to account for the fact that the sauce will not reduce under pressure. Cooking time in the Instant Pot is a mere 90 minutes under high pressure. You can always reduce the sauce after the oxtail is done cooking, but this needs to be factored into the total cooking time as well.

Give it a go and let me know what you think in the comments below.

Ronny

Spicy Whole30 Oxtail Stew with Sweet Potato Primal Gourmet Paleo Easy

Spicy Oxtail Stew with Sweet Potato – Whole30, Paleo

Big, bold, spicy flavours like allspice, scotch bonnets & thyme come together in this delicious & Whole30 Spicy Oxtail Stew with Sweet Potato.

  • 6-8 ox tails (- approximately 2lbs)
  • 1 large carrot – diced
  • 2 celery stalks – diced
  • 1 small yellow onion – diced
  • 2 Scotch Bonnet pepper – deseeded and finely chopped while wearing gloves
  • 5 cloves garlic – finely chopped
  • 1 tbsp fresh ginger root – finely chopped
  • 2 small sweet potatoes ( – peeled and cut into 1” cubes)
  • 1 litre beef stock
  • 6-8 sprigs thyme
  • 1 tbsp allspice
  • 1 tsp freshly-grated nutmeg
  • kosher salt and freshly-cracked black pepper
  • 3 tbsp Avocado Oil
  1. Heat 2 tbsp avocado oil in a Dutch Oven over med-high heat. Pat oxtails dry with a kitchen towel, season with salt and pepper and, working in batches, brown on all sides (approx. 10-15 min total). Transfer browned oxtail to a plate and set aside.

  2. Preheat oven to 325F.

  3. To the pot, add onion, carrots, celery, scotch bonnets, ginger and garlic. Season with a pinch of salt and cook 2-3 min and scrape off any brown bits that have formed on the bottom of the pot with a wooden spoon.

  4. Add beef stock, allspice and thyme. Return the oxtails back to the pot – they should be nearly submerged. If required, add stock or water.

  5. Bring liquid to a low boil, cover with a lid and place in the preheated oven. Cook for 4.5 hours stirring once every hour or so.

  6. After 4.5 hours, add in the sweet potato and return to the oven for another 20-25 minutes. The stew is ready when the meat on the oxtails falls off the bone and the sweet potatoes are fork tender.
  7. Taste stew for salt and pepper and adjust accordingly. Ladle into individual bowls and serve with a tall glass of water!

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Classic Wedge Salad with Whole30 Ranch Dressing http://cookprimalgourmet.com/classic-wedge-salad-whole30-ranch http://cookprimalgourmet.com/classic-wedge-salad-whole30-ranch#respond Thu, 28 Mar 2019 20:34:33 +0000 http://cookprimalgourmet.com/?p=4411

Thanks to a quick-and-easy Whole30 Ranch Dressing, this Classic Wedge Salad is filling without weighing you down! Try it as an appetizer or serve it as an entrée with a lean protein.

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Thanks to a quick-and-easy Whole30 Ranch Dressing, this Classic Wedge Salad is filling without weighing you down! It can be served as an appetizer, as is, or paired with a lean protein and enjoyed as an entrée!

Classic Wedge Salad Whole30 Ranch Dressing Paleo Primal Gourmet Easy Weeknight Dinner

I don’t know about you, but I love me a good Wedge Salad! First and foremost, I think iceberg lettuce is supreme underrated. Sure, it’s not as nutritionally dense as its dark, leafy green cousins, but what it lacks in vitamins it makes up for in crunch. I love that this Wedge Salad puts iceberg on a pedestal and pays it the proper respect it deserves!

Classic Wedge Salad Whole30 Ranch Dressing Paleo Primal Gourmet Easy Weeknight Dinner

Aside from the lettuce, Wedge Salad is all about the toppings. In this “Classic” version, I keep things simple with some chopped tomatoes, red onion, hard-boiled eggs, crispy bacon and fresh chives. However, the world is your oyster, friends. You can try topping it with grilled chicken, shrimp, flank steak, fried shallots, toasted walnuts, or even some lobster!

Classic Wedge Salad Whole30 Ranch Dressing Paleo Primal Gourmet Easy Weeknight Dinner

To be fair, the “Classic” pairing for a Wedge Salad is a thick and creamy, blue cheese and buttermilk dressing. But I think there’s something to be said for this Whole30 Ranch. Not only is it easy to make (it’s just a matter of whisking together some wet and dry ingredients), but it’s also very tasty! It’s creamy, tangy and flows through all of the folds in the iceberg wedge making each bite as delicious as the next. You would be hard-pressed to tell it was dairy-free!

Classic Wedge Salad Whole30 Ranch Dressing Paleo Primal Gourmet Easy Weeknight Dinner

I hope you’ll give this Classic Wedge Salad a try! If you do, let me know how it goes and be sure to share on social by tagging me, @primal_gourmet, so that I can see your creations!

Classic Wedge Salad Whole30 Ranch Dressing Paleo Primal Gourmet Easy Weeknight Dinner

Classic Wedge Salad with Whole30 Ranch Dressing

Thanks to a quick-and-easy Whole30 Ranch Dressing, this Classic Wedge Salad is filling without weighing you down! Try it as an appetizer or serve it as an entrée with a lean protein.

  • 1 head iceberg lettuce – stem trimmed and cut into quarters
  • 1 small red onion – finely chopped
  • 2 medium-sized hot house or field tomatoes – diced
  • ¼ cup fresh chives – finely chopped
  • 4-6 strips bacon – sliced into ½” pieces
  • 4 eggs

for Whole30 Ranch Dressing:

  • ½ cup compliant mayonnaise
  • ¼ cup full-fat coconut milk
  • ¼ cup apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ¼ tsp kosher salt
  • ¼ tsp freshly-cracked black pepper
  1. Add all dressing ingredients to a small mixing bowl and whisk until smooth and combined. Cover and refrigerate at least 30 minutes before serving.
  2. Bring a saucepan of water to a rolling boil. Slowly submerge eggs using a slotted spoon. Cook eggs exactly 12 minutes. Drain water and fill saucepan with very cold water to shock eggs and stop the cooking process. Let eggs cool 5 minutes before peeling and roughly chopping.
  3. Add sliced bacon to a cold, non-stick skillet. Set over medium-high heat and cook until bacon is crispy and golden brown (approximately 6-8 minutes). Transfer cooked bacon to a plate lined with paper towel to absorb excess fat. *Tip: Rendered fat can be transferred to a sealable container and refrigerated up to 5 days for other cooking purposes, like fried eggs.
  4. Arrange iceberg lettuce wedges, cut-side up, on a large board. Drizzle with Whole30 Ranch Dressing, top with tomatoes, onions, chopped eggs, bacon, and chives. Serve immediately.

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