Primal Gourmet http://cookprimalgourmet.com Paleo and Whole30 Recipes Tips and Kitchen Tricks Wed, 20 Feb 2019 00:53:53 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.9 Flank Steak Fajitas – Whole30, Paleo http://cookprimalgourmet.com/flank-steak-fajitas-whole30 http://cookprimalgourmet.com/flank-steak-fajitas-whole30#respond Wed, 20 Feb 2019 00:40:06 +0000 http://cookprimalgourmet.com/?p=4264

These Flank Steak Fajitas make for a quick-and-easy weeknight meal and are a fun way to let you and the family take a more ‘hands on’ approach to eating!

The post Flank Steak Fajitas – Whole30, Paleo appeared first on Primal Gourmet.

]]>

Not only do these Flank Steak Fajitas make for a quick-and-easy weeknight meal, but they’re also a fun way to let you and the family take a more ‘hands on’ approach to eating! I like to serve them buffet style and let everyone build their own fajita.

Maybe with a side of oven-baked fries? Maybe some cauliflower rice? You’re the boss, applesauce!

Flank Steak Fajitas Whole30 Paleo Primal Gourmet Easy Recipe

Flank Steak Fajitas Whole30 Paleo Primal Gourmet Easy Recipe

To keep things Whole30 and Paleo friendly, consider wrapping the flank steak fajitas in leaves of fresh Boston lettuce. Much like my lettuce-wrapped Greek burgers, I actually prefer my fajitas this way. But if you want to exercise your Food Freedom and dabble in some flour tortillas, go for it! Just be sure to serve with guacamole, your favourite salsa (I’m a Herdez salsa verde guy myself), and some lime wedges for a bit of zing.

Flank Steak Fajitas Whole30 Paleo Primal Gourmet Easy Recipe

As far as the steak goes, I think flank steak works best here. It’s relatively affordable, delicious and usually sold in large flaps that are great for a small family or leftovers. If flank steak is unavailable or you don’t want to cook such a large portion, you can substitute similar cuts like skirt steak, flat iron, or even top sirloin.

Flank Steak Fajitas Whole30 Paleo Primal Gourmet Easy Recipe

In case you need a few pointers for grilling your flank steak, I’ve put together a few of my top tips here

It bears repeating that since flank steak and comparable cuts can be fairly tough, they should ideally be cooked to a medium-rare or medium doneness, which usually clocks in at an internal temperature of between 135-145F respectively.

For best results, get yourself a digital meat thermometer like this Lava Tools Javelin (I’ve had mine for years and it’s great).

Flank Steak Fajitas Whole30 Paleo Primal Gourmet Easy Recipe Flank Steak Fajitas Whole30 Paleo Primal Gourmet Easy Recipe

If I had my choice, I would only cook these Flank Steak Fajitas over a charcoal grill. It will give you the most flavourful finished product. However, if you live in an apartment or just can’t bear to grill in sub-zero temperatures during the winter months, than a cast-iron grill pan is the way to go.

You can either cook the veggies in the same grill pan you use to cook the steak (which is what I do because I don’t want to wash extra pans), or you can sauté them in a separate skillet. If going the former route, I suggest rinsing out the skillet after cooking the steak since you will likely have some burnt bits that can make the peppers bitter.

Flank Steak Fajitas Whole30 Paleo Primal Gourmet Easy Recipe

The best bang-for-your-buck grill pan is undoubtedly this Lodge model. It’s affordable and built to last. It will need some seasoning an maintenance but the process is easier than you think. See here for my guide to Seasoning Cast-Iron.

If, on the other hand, you are looking for an enamel-coated, cast-iron grill pan, one that does not require seasoning or maintenance, than this Staub model is excellent. It’s expensive, yes. But you get what you pay for and if I’m not mistaken, it was just ranked best-in-class by America’s Test Kitchen, which is no small feat.

One last thing before I forget: I like to add a tiny bit of agave nectar to the flank steak marinade. The sweetness balances the acidity from the lime juice. However, you can absolutely omit if doing a round of Whole30. I promise, it will still be delicious!

Flank Steak Fajitas – Whole30, Paleo

These Flank Steak Fajitas make for a quick-and-easy weeknight meal and are a fun way to let you and the family take a more ‘hands on’ approach to eating!

  • 1 lbs flank steak
  • 1 red bell pepper – julienned
  • 1 green bell pepper – julienned
  • 1 yellow bell pepper – julienned
  • 1 jalapeño pepper – seeded and julienned (optional)
  • 1/2 red onion – julienned
  • 1 tbsp avocado oil
  • kosher salt

For marinade:

  • ¼ cup avocado oil
  • ¼ cup fresh cilantro
  • 1 lime – juiced
  • 2 cloves garlic – smashed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp agave nectar (optional or omit for Whole30)

for Serving:

  • 2 heads Boston lettuce
  • Salsa Verde
  • Lime wedges
  • Guacamole
  1. Add all marinade ingredients to a mason jar and pulse with an immersion blender until combined yet chunky. Alternatively, use a food processor.
  2. Poke one side of the flank steak with a fork. Season both sides with salt and transfer steak to a zip-top bag. Pour in all of the marinade, massage everything to coat, squeeze out all of the air in the bag and refrigerate 1-4 hours.

  3. When ready to cook, preheat a grill or grill pan to high heat. Remove steak from marinade and brush off any excess liquid. Lay flat on grill pan and cook 5-6 minutes per side or until the thickest part of the steak reads 135F on a meat thermometer. Transfer cooked steak to a board and let rest 10 minutes before slicing.
  4. Wipe down grill pan, add 1 tbsp avocado oil along with all of the bell peppers, jalapeño and onion. Season with a pinch of salt and grill until softened, tossing regularly (approximately 8-10 minutes).
  5. Slice flank steak against the grain and serve with leaves of Boston lettuce, lime wedges, salsa, guacamole and grilled veggies.

The post Flank Steak Fajitas – Whole30, Paleo appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/flank-steak-fajitas-whole30/feed 0
Blue Mill Beeswax Wraps Review http://cookprimalgourmet.com/blue-mill-besswax-food-wraps-review http://cookprimalgourmet.com/blue-mill-besswax-food-wraps-review#comments Wed, 06 Feb 2019 00:14:32 +0000 http://cookprimalgourmet.com/?p=4252

Looking to reduce your carbon footprint? These eco-friendly beeswax wraps from Blue Mill will help eliminate single-use plastic saran wrap!

The post Blue Mill Beeswax Wraps Review appeared first on Primal Gourmet.

]]>

Two resolutions I set for myself in 2019 are to reduce my carbon footprint and the amount of plastics I use. I quickly learned this is easier said than done. Plastics are found in an unbelievable amount of products. Everything from my drip coffee machine to the packaging of certain foods I buy. While it’s difficult to completely eliminate the use of plastics in my life, I can make a real effort to stop purchasing single-use plastics.

Things like single-use plastic bottles, cups, cutlery, containers and wraps, such as cling wraps, can easily be replaced by re-usable, eco-friendly materials. Glass containers, stainless-steel mugs, and beeswax wraps are not only better for the environment and our health, they will actually save you money in the long run.

I was, therefore, very happy when Blue Mill reached out to me to ask if I wanted to test out their new Reusable Beeswax Food Storage Wraps. These wraps perform the exact same task as plastic wraps, except that they’re made from a combination of organic cotton and beeswax. They can be washed in cold water with a mild dish soap and reused for up to one year, depending on how often you wash them.

Blue Mill Beeswax Wraps Review Primal Gourmet Eco Friendly Food StorageAfter sharing an unboxing of the Blue Mill beeswax wraps on my Instagram stories, I received a number of requests to provide a more in-depth review of the product. I was also asked to get another coupon code for 10% off so I did just that: PG10OFFWRAP.

Review: Reusable Beeswax Wraps by Blue Mill

The Design

It may not seem that important, especially since this is essentially a replacement for plastic saran wrap and plastic containers, but the patterns are colourful and fun. My favourite is the one with all the polar bears? Come on, who doesn’t love polar bears?!

Blue Mill Beeswax Wraps Review Primal Gourmet Eco Friendly Food Storage

The assorted variety pack includes 3 different sizes: small, medium and large, which are 7”x7”, 10”x10” and 14”x14” respectively. Having several sizes definitely provides a lot of versatility, as the large wrap can be used to wrap anything from a big melon to a large bowl, and the small wrap is perfect for wrapping half of an avocado or lemon (or the occasional piece of emergency pecorino I often keep in the fridge). It is also great if you need to replace those lost mason jar lids, which happens to me more often than I care to admit.

Blue Mill Beeswax Wraps Review Primal Gourmet Eco Friendly Food Storage

The Quality

The beeswax wraps feel good, thick and of high quality. They are quite tacky, which is not what I was expecting. However, I have found this to be an important aspect since the wax is what allows for the wraps to cling to objects. I presume the amount of wax used is proportionate to the lifespan of the wrap. If that’s the case, these should last long.

Tip: Something a reader pointed out to me is that to help ensure a tight seal, it is best to use the heat my hands to crumple and activate the beeswax. I did this to wrap half of an avocado and it worked like a charm.

A feature I quite like is that these wraps come with a button and tie-string for added “wrapping security.” This seems like it would come in handy if you plan on using the beeswax wraps for items going into your backpack, tote, or lunch bag.

An important note is that the Blue Mill beeswax wraps are made of organic cotton, jojoba oil, tree resin and beeswax. The materials are all natural and organic, which is great.

I should note that the wraps do leave a slight residue after use on some of the bowls and mason jars, but it comes right off when washing with hot, soapy water. It is just some of the beeswax, resin and oils transferring over. I don’t think this is cause for concern since, as mentioned, the materials are organic and non-toxic.

Blue Mill Beeswax Wraps Review Primal Gourmet Eco Friendly Food Storage

I have used and washed each wrap in my sample set about a dozen times now, just to see how they would hold up, and they are still as good as new. They should be good for about 120 to 150 washes per wrap.

The Price

At the time of writing this review, the price on Amazon was $16.95 for the 3-pack. I think it’s great value due to the premium quality of the wraps and the organic and natural materials they are using. As mentioned, I managed to secure a coupon code for an extra 10% off (they currently ship to USA only):

Coupon code: PG10OFFWRAP

Buy on Amazon here: Reusable Beeswax Food Storage Wraps by Blue Mill

Coupon expires February 28, 2019

Final Thoughts

If you are looking for an eco-friendly solution to plastic wraps or want to reduce your carbon footprint, then these wraps are for you. I will likely purchase two more sets since I often find myself using plastic wrap during recipe testing. Overall, highly recommended.

Blue Mill Beeswax Wraps Review Primal Gourmet Eco Friendly Food Storage

The post Blue Mill Beeswax Wraps Review appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/blue-mill-besswax-food-wraps-review/feed 4
Grilled Short Ribs with Celery Salad – Whole30, Paleo http://cookprimalgourmet.com/grilled-short-ribs-celery-salad http://cookprimalgourmet.com/grilled-short-ribs-celery-salad#respond Mon, 04 Feb 2019 23:51:13 +0000 http://cookprimalgourmet.com/?p=4244

Grilled Short Ribs get served alongside a crisp and crunchy celery salad for a quick-and-easy weeknight meal. It's a gateway to a world of flavour combos.

The post Grilled Short Ribs with Celery Salad – Whole30, Paleo appeared first on Primal Gourmet.

]]>

Beef short ribs truly are my absolute favourite cut of meat! Maybe it’s just me, but I find them to have a beefier flavour than comparable cuts like chuck or sirloin, and the beautiful, rich, fatty marbling keeps the meat moist and juicy as the intramuscular fibres breakdown and become super tender over long periods of cooking. They also lend themselves to just about any flavour paring you can throw at them.

Despite what you’ve been led to believe, beef short ribs aren’t just for slow-cooking, braising, or pressure cooking. Don’t get me wrong, it’s an excellent cut of meat for each of these methods. Exhibit A: my Short Rib Ragu. Exhibit B: these Chili-Braised Short Ribs.

Did you know that you can also grill beef short ribs as you would your favourite steak? This should actually come as no surprise to those who love LA Galbi, or Korean Grilled Short Ribs. After all, it’s the exact same cut of meat, only that it’s been sliced paper thin across the grain. Need a recipe for Galbi, look no further than this Paleo version, which is sure to please!

In this recipe for Whole30 Grilled Short Ribs with Celery Salad, I pair the grilled short ribs with a quick-and-easy celery and cucumber salad. It’s crisp, bright, fresh, and super crunchy, which I love. The star of the salad is definitely the toasted cashews, which add even more flavour and texture.

Grilled Short Rib with Celery Salad Whole30 Paleo Easy

Tips For Grilling Short Ribs

Similar to my Galbi recipe, there are few tricks to Grilling short ribs:

  • Let the meat marinate!

As mentioned, you can throw any number of flavours on short ribs and they’ll be very receptive to them. Here, I keep things extra simple and season with nothing more than some kosher salt. Letting the short ribs sit in the salt overnight will ensure that the flavours penetrate to the very centre and leave you with a well-seasoned finished product.

  • Cook Them Hard and Fast!

In other words, you want to crank up the heat to as hot as possible (without burning the house down) to get an amazing crust on the meat without overcooking the inside.

  • Don’t Overcook Them!

Sounds simple but if you aren’t a fan of cooking your steaks medium-rare, this isn’t the cut for you. There’s a sweet spot for grilled short ribs and cooking them to an internal temperature above 120F will leave them tasting like shoe leather. However, a rare to medium-rare finish is about as melt-in-your mouth as it gets.

You can grill the short ribs over a charcoal or gas grill, if weather permits and you’ve got one in your yard. Otherwise, a cast-iron skillet is the tool for the job. Cast-iron, unlike other non-stick materials, can withstand higher temperatures without having its coating deteriorate.

I always recommend this Lodge model in a 10” or 12” size. It’s affordable, high-quality and versatile enough to perform a variety of tasks.

I’ve already shared my How-To Guide for initial cast-iron seasoning and maintenance. But recently a new question has emerged: Can you cook with cast-iron on a electric, glass cooktop?

If you’ve ever seen one of my step-by-step videos on Instagram stories, you may have noticed that I often cook with cast-iron cookware on my glass stove. (Aside: No, an electric stove isn’t my first choice. I strongly prefer gas. However, it’s what’s came with the apartment so I guess I’m just forced to suffer these first-world problems).

When I do cook with cast-iron cookware, I always receive a barrage of messages from concerned viewers who have been told to never, ever do so. I’m not sure where this rumour began but it’s been perpetuated over and over again. Luckily, I never got the memo!

Cast-iron is one of the very few materials that is compatible with nearly all cooktops (including induction). The only trade off is it is very heavy and can often have a rough bottom that can scratch the surface of your cooktop. Therefore, you should not slide your cast-iron cookware across the top of the stove or you will likely scratch it. To be honest, you shouldn’t do this with any type of cookware anyhow.

The other concern is heat. Cast-iron is not a great conductor of heat but it retains heat beautifully. It also gets very hot, which may be a cause for concern for glass cooktops. I’ve never had an issue with any of my stoves and I’ve been cooking with cast-iron for the better part of 20 years. Nevertheless, you should practice some common sense and ensure that if you have a glass cooktop there is nothing that can burn if it comes into contact with a hot cast-iron skillet or Dutch oven.

Whole30 Grilled Short Ribs with Celery Salad

Grilled Short Ribs get served alongside a crisp and crunchy celery salad for a quick-and-easy weeknight meal. Think of this as a gateway into a world of flavour opportunities.

  • 1 10-12 oz boneless beef short rib
  • 4 celery stalks plus leaves – thinly sliced on a bias
  • 4 Persian cucumbers – thinly sliced on a bias
  • 2 green onions – thinly sliced on a bias
  • ¼ cup fresh cilantro leaves
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 3-4 tbsp avocado oil
  • ¼ cup raw (unsalted cashews)
  • kosher salt to taste
  • sesame seeds – for garnish
  1. Slice short rib in half and liberally season all sides with kosher salt. Cover with plastic wrap and refrigerate 4hrs to overnight.
  2. Remove short rib 1 hour prior to cooking and let them come to room temperature.
  3. Add cashews to a dry and cold cast-iron skillet. Set the temperature to medium and gently toast the nuts as you gradually preheat the skillet. Once the nuts are warm and fragrant transfer them to a bowl and set aside to cool.
  4. Return skillet to stove and raise heat to high. Pat short ribs very dry with paper towel and rub them with 2-3 tbsp avocado oil. Carefully lay short ribs in the hot pan and cook while continuously turning them every 45-60 seconds until they reach an internal temperature of approximately 120F for a rare to medium-rare centre. *Note: the residual heat in the steak will continue to cook the meat a few more degrees after it has come off the pan.
  5. Let steak rest 5-7 minutes before slicing against the grain.
  6. Meanwhile, to a large mixing bowl, add celery, cucumber, green onion, cilantro, cashews, rice wine vinegar, sesame oil, 1 tbsp avocado oil and a pinch of salt. Toss everything to coat. Taste for seasoning and adjust as required.
  7. Lay celery salad on a serving platter and top with slices of grilled short rib. Garnish with sesame seeds.

The post Grilled Short Ribs with Celery Salad – Whole30, Paleo appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/grilled-short-ribs-celery-salad/feed 0
Grilled Pork Chop with Rosemary Agrodolce – Paleo http://cookprimalgourmet.com/pork-chop-rosemary-agrodolce http://cookprimalgourmet.com/pork-chop-rosemary-agrodolce#respond Tue, 29 Jan 2019 00:03:11 +0000 http://cookprimalgourmet.com/?p=4235

Agrodolce is a wonderful, delicious and surprisingly easy to make sweet and sour sauce. Try using it to glaze a beautifully grilled pork chops or other cuts of meat!

The post Grilled Pork Chop with Rosemary Agrodolce – Paleo appeared first on Primal Gourmet.

]]>

Agrodolce is a wonderful, delicious and surprisingly easy to make sweet and sour sauce. The word itself is a pure joy to say and the flavours are a game changer.

It is often made of vinegar, some type of sweetener (such as sugar), garlic and fresh herbs. However, the possibilities are virtually endless. Some people will add raisins or currants, others will use honey, and others still will add a splash of fortified wine.

 Grilled Pork Chop Rosemary Agrodolce Paleo Primal Gourmet Easy Recipe

It can be used as a sauce and drizzled overtop of grilled chicken, beef, lamb, veal, pork or even certain types of fish. It also works wonders on roasted or grilled vegetables, such as squash, onions, zucchini, peppers, eggplant, you name it!

In this case, I used the agrodolce to glaze some otherwise lacklustre, centre-cut pork loin chops that my father brought over. They were thin, sad looking but on special at the butcher shop! What can I say, it’s hard to pass up a great deal.

Grilled Pork Chop Rosemary Agrodolce Paleo Primal Gourmet Easy Recipe Grilled Pork Chop Rosemary Agrodolce Paleo Primal Gourmet Easy Recipe

I was scratching my head thinking what to do with them. They needed a serious injection of flavour.

My first thought was to quickly sear them in a screaming hot skillet and top them with some leftover chimichurri I had in the fridge (a recipe I still need to get around to writing). Then I was reminded of something I once saw Giada De Laurentiis do. She grilled pork chops and glazed them with agrodolce. The result was a mouth-watering, glossy chop fit for a celebration. No doubt the Italian backdrop of her rooftop terrace helped set the mood!

Grilled Pork Chop Rosemary Agrodolce Paleo Primal Gourmet Easy Recipe

This rosemary agrodolce is a slightly modified version of Giada’s. I substituted fresh rosemary in the place of thyme and used organic maple syrup instead of honey. I went with a white balsamic vinegar and extra virgin olive oil, rather than the butter she finished the sauce with.

The result is nothing short of delicious and I can’t wait to use it time and time again!

Grilled Pork Chop Rosemary Agrodolce Paleo Primal Gourmet Easy Recipe

Grilled Pork Chops with Rosemary Agrodolce – Paleo

Agrodolce is a wonderful, delicious and surprisingly easy to make sweet and sour sauce. Try using it to glaze a beautifully grilled pork chops or other cuts of meat!

  • 2 centre-cut pork loin chops – or similar cut
  • 1/4 cup white balsamic vinegar
  • 1/4 cup maple syrup
  • 1/4 cup Extra Virgin olive oil (EVOO)
  • 2-3 cloves garlic – finely sliced
  • 1 tbsp fresh rosemary – finely chopped
  • kosher salt and black pepper
  • sweet paprika
  • avocado oil
  1. Add balsamic vinegar, maple syrup, EVOO, garlic and rosemary to a cold 2-qt sauce pan. Set over medium-low heat and gently cook the agrodolce until reduced and syrupy (approx. 10-12 min total).
  2. Meanwhile, preheat grill pan or grill to high heat. Pat pork chops dry with paper towel, drizzle with a small amount of avocado oil and gently season both sides with salt, pepper and paprika.
  3. Grill pork chops approximately 2-3 minutes (depending on thickness). Flip and glaze with agrodolce. Cook an additional 2-3 minutes or until desired doneness, flip and baste with more agrodolce.
  4. Transfer grilled pork chops to a serving platter and drizzle with more agrodolce. Serve with a sautéed bitter vegetable, such as rapini, and roasted sweet potatoes.

The post Grilled Pork Chop with Rosemary Agrodolce – Paleo appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/pork-chop-rosemary-agrodolce/feed 0
Dill Pickle Wings & Dill Pickle Mayo – Whole30, Paleo http://cookprimalgourmet.com/dill-pickle-wings-whole30 http://cookprimalgourmet.com/dill-pickle-wings-whole30#respond Sun, 13 Jan 2019 21:46:09 +0000 http://cookprimalgourmet.com/?p=4227

Dill Pickle Wings with Dill Pickle Mayo are a must try! Juicy, tender, delicious, easy to make and Whole30 compliant! What are you waiting for?!

The post Dill Pickle Wings & Dill Pickle Mayo – Whole30, Paleo appeared first on Primal Gourmet.

]]>

If you’re a fan of cooking chicken wings at home, you’ll love these Dill Pickle Wings! Not only are they incredibly easy to prepare, they are insanely delicious and a nice change from the ubiquitous Buffalo sauce! Especially when served with a side of Dill Pickle Mayo!

Dill Pickle Wings Dill Pickle Mayo Whole30 Paleo Primal Gourmet Easy

The secret to these wings is to simply brine them in some dill pickle juice for a few hours. The pickle juice does not actually cause the chicken to pickle. Instead, the juice tenderizes the meat and imparts a great flavour without needing to add any sodium. Think of it as a brine that already comes prepared (with pickles to boot!).

Dill Pickle Wings Dill Pickle Mayo Whole30 Paleo Primal Gourmet Easy

Personally, I love using Moishe’s brand dill pickles. They are Whole30 and Paleo compliant and absolutely delicious. I’d go so far as to say they are my favourite pickles! If you can find them, get a jar and report back to me. I purchase giant jars at my local Costco for about $5. Of course, availability depends on your location so feel free to use any compliant dill pickle juice you like.

To really hit home the flavour of dill pickles in these wings, I decided to make a simple Dill Pickle Mayo dipping sauce. It’s kinda like a tartar sauce but with more tang. Here again, the secret is adding a bit of dill pickle juice to the aioli. It adds a lot of delicious zing that I love!

Dill Pickle Wings Dill Pickle Mayo Whole30 Paleo Primal Gourmet Easy

You can also make the Dill Pickle Mayo in a blender if you prefer. I tend to prefer the chunkiness from chopping all the ingredients by hand but you’re the boss applesauce.

Whole30 Dill Pickle Wings with Dill Pickle Mayo

Dill Pickle Wings with Dill Pickle Mayo are a must try! Juicy, tender, delicious, easy to make and Whole30 compliant! What are you waiting for?!

For the Dill Pickle Wings

  • 2.5 lbs chicken wings
  • 1 cup dill pickle juice
  • 1 tbsp garlic powder
  • 1/4 tsp freshly-cracked black pepper
  • 2 tbsp avocado oil

For the Dill Pickle Mayo

  • 1 cup compliant mayo
  • 1 large dill pickle – finely chopped (approx. 1/4 cup in volume)
  • 1/4 cup fresh dill – finely chopped
  • 2 cloves garlic – finely chopped
  • 1/4 cup dill pickle juice
  • 1/4 tsp freshly-cracked black pepper
  1. Add chicken wings to a zip top bag. Pour in the dill pickle juice and close the seal. Move the wings around in the juice to evenly coat. Crack a corner of the seal open, fold the top half of the bag over and press out as much air as possible. Reseal the bag, lay all the chicken wings flat and refrigerate on a tray at least 4-6 hours.

  2. Meanwhile, prepare the Dill Pickle Mayo by adding all the ingredients to a mason jar and stirring until well combined. Taste for seasoning and adjust black pepper as required. Seal and refrigerate until ready to serve.

  3. When ready to cook, preheat oven to 425F. Discard pickle juice and pat wings very dry with paper towel. Place wings on a baking sheet lined with parchment paper. Drizzle with avocado oil and season with garlic powder and black pepper. Toss everything to coat and arrange wings in a single layer. Transfer wings to bottom rack of the oven and bake for 30-35min or until cooked to 165F and crispy. Note: I don’t even bother flipping the wings halfway. They always come out golden brown and crispy on both sides.

The post Dill Pickle Wings & Dill Pickle Mayo – Whole30, Paleo appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/dill-pickle-wings-whole30/feed 0
Walnut Salsa Verde – Paleo, Whole30 http://cookprimalgourmet.com/walnut-salsa-verde-paleo-whole30 http://cookprimalgourmet.com/walnut-salsa-verde-paleo-whole30#respond Tue, 08 Jan 2019 23:16:42 +0000 http://cookprimalgourmet.com/?p=4221

Walnut Salsa Verde is a quick and easy addition to any meal! Try serving it over grilled chicken, seafood, pork, lamb, beef or vegetables!

The post Walnut Salsa Verde – Paleo, Whole30 appeared first on Primal Gourmet.

]]>

It’s no secret that I’m a HUGE fan of Salsa Verde. See Exhibit A: the Salsa Verde commonly known as Uncle Ronny’s Salsa Verde. See also Exhibit B: this Salsa Verdewhich is almost identical to Exhbit C: the Walnut Salsa Verde you see before you here.

There’s good reason for my mild obsession with these herbaceous, tangy, sharp and beautiful sauces. They are quick and easy to make, require minimal and readily available ingredients, and go great with just about everything! I’d even go so far as to say they make everything taste better! Not to mention the fact that they can be prepared in advance and tucked away in the fridge for at least 5 days or frozen for up to 6 months.

Walnut Salsa Verde Whole30 Paleo Primal Gourmet Easy Sauce

The only thing that really sets this version apart from this other Salsa Verde is the addition of toasted walnuts, which adds crunch and a nutty flavour that pairs beautifully with chicken, seafood, pork, lamb, beef or grilled vegetables.

Personally, I love to add a tiny bit of natural sweetener, such as maple syrup, honey or agave, to the salsa verde. It really helps to balance out the sharpness from the garlic, acidity from the lemon and spice from the Aleppo pepper. However, you can definitely omit it if you are doing a Whole30. I have made this many times without the sweetener and found it to be delicious all the same.

Which brings me to my next point, there are no hard-and-fast rules with this salsa verde or any other for that matter. I don’t care what anyone tells you. Feel free to take the below recipe as a springing point for all kinds of variations.

Don’t have walnuts? Use pecans or pistachios!

No Aleppo pepper? Try substituting dried chilli flakes of choice.

Don’t like things spicy? Omit the chilli flakes altogether!

No fresh lemon juice? Use a great vinegar!

Fresh out of parsley? Why not throw in some cilantro? Think cilantro tastes like soap? OK, maybe keep the parsley but also add a mixture of fresh herbs, such as basil, mint, or tarragon?

Walnut Salsa Verde Whole30 Paleo Primal Gourmet Easy Sauce

The point is, get creative with it and don’t feel like you are shackled to any specific recipe! I would hate for anyone to miss out on the fun of experimentation because they’re afraid to paint outside the lines! Heck, you might even come up with a version that you prefer better! Remember, you’re the boss, applesauce!

Oh, and because I know I’ll get asked: yes, you can use a food processor to make this Walnut Salsa Verde. I’d probably stay away from blenders because it’s far more difficult to get a coarse ‘salsa’ with the smaller surface area around the blade. You’re more likely to end up with a vinaigrette, which might not be a bad thing. As mentioned above, it’s your call.

Just keep in mind that you are adding walnuts as much for texture as you are for flavour so don’t purée them to a fine paste! Instead, roughly blitz all the other ingredients until chunky and then stir in the toasted and chopped walnuts afterwards.

Personally, I prefer to chop everything by hand because a) it’s more fun and b) it makes for a more rustic texture that allows for the olive oil to separate from the rest of the ingredients and glaze everything it comes into contact with. Think of the oil as a carrier of flavour in this case. It gets infused with all of the other flavours and makes everything that much more delicious!

Walnut Salsa Verde Whole30 Paleo Primal Gourmet Easy Sauce

Walnut Salsa Verde – Paleo, Whole30

Walnut Salsa Verde is a quick and easy addition to any meal! Try serving it over grilled chicken, seafood, pork, lamb, beef or vegetables!

  • 1/2 cup walnuts
  • 1 cup parsley – finely chopped
  • 1 tbsp capers – finely chopped
  • 1 shallot – finely chopped
  • 1 clove garlic – finely chopped
  • 1 tsp Aleppo pepper flakes
  • 2 tbsp fresh lemon juice
  • 3/4 cup Extra Virgin olive oil
  • 1 tbsp agave nectar (optional, omit for Whole30)
  • 2 anchovy filets – finely chopped (optional)
  • kosher salt and freshly-cracked black pepper to taste
  1. Add walnuts to a cold non-stick or stainless-steel skillet. Place over medium heat and toast nuts until warm and fragrant. Toss regularly to avoid burning.
  2. Transfer nuts to a cutting board and place garlic overtop. Let nuts gently heat the garlic to mellow out some of the sharp flavour.
  3. Add nuts and garlic to a medium-sized mixing bowl along with the remaining ingredients.
  4. Stir everything until well combined. Taste for seasoning and adjust salt and pepper as required.
  5. Walnut Salsa Verde can be stored in a sealed jar for up to 5 days in the fridge or up to 6 months in the freezer.

 

The post Walnut Salsa Verde – Paleo, Whole30 appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/walnut-salsa-verde-paleo-whole30/feed 0
Chorizo and Veggie Breakfast Hash – Whole30, Paleo http://cookprimalgourmet.com/chorizo-veggie-breakfast-hash-whole30-paleo http://cookprimalgourmet.com/chorizo-veggie-breakfast-hash-whole30-paleo#respond Sun, 06 Jan 2019 17:52:47 +0000 http://cookprimalgourmet.com/?p=4212

Batch cooking a big breakfast hash on Sunday is a great way to ensure you have quick-and-easy options throughout the week. Especially during Whole30!

The post Chorizo and Veggie Breakfast Hash – Whole30, Paleo appeared first on Primal Gourmet.

]]>

I’m not currently doing a Whole30, but if I were this Chorizo and Veggie Breakfast Hash would be made each and every Sunday. Especially now that Catalina and I are parents and have less time to cook than ever before.

Batch cooking a large hash on a Sunday, or any other day of the week, is a great way to ensure you have quick and easy breakfast options for the coming days. All you need to do is add some of the hash to a skillet in the morning with a little bit of cooking fat (ghee is my go-to), and crack in some eggs. In a matter of minutes you’ll have a complete breakfast loaded with protein, healthy fats and carbohydrates.

Making a breakfast hash is actually one of the tips I shared during an interview with Williams Sonoma about my experience with Whole30. You can read the full article here.

Chorizo and Veggie Breakfast Hash Whole30 Paleo Primal Gourmet Easy

The other great thing about making a breakfast hash is that it gives you an opportunity to clean out your fridge. In this version I used up some purple sweet potato I bought on a whim over a month ago, a wrinkled red bell pepper, a zucchini that was getting soft, leaves of wilting kale and cured chorizo that has been staring at me for weeks.

Of course, you can (and should) use whatever you want or have on hand! Feel free to get creative and experiment with flavours, ingredients and colours! The possibilities are truly endless.

It’s also important to consider the type of pan you use. A well-seasoned cast-iron skillet is great but nonstick will save you a lot of grief!

Many of you already know that I swear by the Ballarini Granitium line of pans. They are durable, affordable and don’t have any rivets, which can easily trap food and be hard to clean. Unless you have an induction cooktop, I suggest going for the Parma line (which I believe is marketed as the Cortina line in Canada).

Buy on Amazon

Chorizo and Veggie Breakfast Hash – Whole30, Paleo

Batch cooking a big breakfast hash on Sunday is a great way to ensure you have quick-and-easy options throughout the week. Especially during Whole30!

  • 2 sweet potatoes (any variety – peeled and diced)
  • 1 red bell pepper (diced)
  • 1 shallot (diced)
  • 1 zucchini (diced)
  • 100 gr cured chorizo (diced, casing removed)
  • 2 cups kale (roughly chopped)
  • 2-3 tbsp avocado oil
  • 2-3 eggs (per serving)
  1. Preheat a non-stick skillet over medium heat. Add 2-3 tbsp avocado oil and sweet potato. Cover pan with lid and cook 5-6 min. Toss potatoes, cover with lid and cook an additional 5-6 minutes. Repeat until sweet potatoes are fork-tender and slightly crispy.

  2. Add red pepper, shallot, zucchini and chorizo. Sauté 5-6 minutes until vegetables have slightly softened.

  3. If using a smaller pan, set half of the hash mixture aside to make room for the kale. Add kale to the pan along with 1-2 tbsp of water and quickly cover with a lid (this will help wilt the kale so that it can be easily tossed). Toss everything together until kale is soft. Add to the rest of the hash and set aside until ready to use.

  4. When ready to use, add a small amount of compliant cooking fat to a non-stick skillet set over medium heat. Add 1 cup hash mixture. Crack eggs individually into a ramekin. Use a spatula to create a well in the hash and carefully pour the egg into the empty space in the pan. Repeat with each egg.

  5. Cover with a lid and cook until eggs have reached desired doneness. Transfer hash to a serving plate and enjoy with hot sauce or your favourite condiments.

 

The post Chorizo and Veggie Breakfast Hash – Whole30, Paleo appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/chorizo-veggie-breakfast-hash-whole30-paleo/feed 0
Roast Pork Belly – Whole30, Paleo http://cookprimalgourmet.com/roast-pork-belly-whole30 http://cookprimalgourmet.com/roast-pork-belly-whole30#respond Tue, 18 Dec 2018 20:18:53 +0000 http://cookprimalgourmet.com/?p=4188

Crispy, Delicious Roast Pork Belly is the ultimate indulgence. Try slicing into bite-size pieces and serving with a Maple-Mustard Vinaigrette at your next Holiday gathering!

The post Roast Pork Belly – Whole30, Paleo appeared first on Primal Gourmet.

]]>

This Roast Pork Belly might just be the easiest recipe I’ve ever shared. Heck, it might also be the tastiest! It’s Whole30 and Paleo compliant but is super indulgent.

It’s as simple as popping a slab of pork belly in an oven and roasting it low-and-slow until crispy, juicy and delicious. You just need some salt, pepper, and a high-quality slab of belly. And a couple of hours of patience or yard work to keep you occupied.

Roast Pork Belly Whole30 Paleo Primal Gourmet Easy Crackling

You can serve the roast pork belly as is over a bed of cauliflower rice, Asian-inspired slaw, or alongside your favourite steamed vegetables.

Another option is to slice the pork belly into bite-size pieces and serve them as appetizers alongside some Maple-Mustard vinaigrette! The sweet, salty, tangy acidic vinaigrette is perfect against the rich, juicy pork.

I’m not a betting man, but I’d wager a guess that “Pork Belly Bites with Maple-Mustard Vinaigrette” would make for a killer holiday appetizer! You can prepare the vinaigrette and pork belly ahead of time. Store the vinaigrette at room temperature in a mason jar and keep the pork in a warm oven until ready to serve.

Roast Pork Belly Whole30 Paleo Primal Gourmet Easy Crackling

The Secrets to Crispy Pork Belly Crackling

As easy as this recipe is, it can also go wrong very quickly. Here are a few tricks to making sure your pork belly develops a delicious, crispy crackling while still maintaining a juicy centre:

1. Quality is Key

There are three ingredients in this recipe: pork belly, kosher salt and black pepper. In other words, the meat has nothing to hide behind so you want to make sure that you are buying the best possible cut of meat you can find and afford.

You also want to be picky when it comes to the fat to meat ratio.

This recipe is intended to be served as a source of protein in a meal so choosing a slab of belly with an ample amount of meat is crucial. Otherwise you’ll just be serving slices of fat. Sure, it will be delicious, but fat alone is a bit too rich as a stand alone item.

Luckily, pork belly remains one of the most affordable cuts of meat so opting for something organic won’t break the bank. I recommend taking a trip to a local butcher you trust and asking them for a heritage breed animal that was raised humanely without the use of antibiotics or hormones.

If you’re in the GTA, The Healthy Butcher is the place to go. They always patiently amuse me as I ask them sort through multiple cuts until I find the one I like.

2. Score the Skin

Scoring the thick, tough skin that encapsulates the pork belly is crucial. Not only will it allow for more of the fat to render, which will leave you with a less greasy finished product, but scoring the skin will also prevent the belly from curling up as it cooks.

The best tool for the job is actually an X-Acto knife. I don’t know about you but all my X-Acto knives are covered in rust so I just use a super sharp chef’s knife or my opinel. Speaking of, if you need some pointers on knife sharpening, you can watch my tried-and-true process here.

The trick to scoring the skin, however, is not to penetrate too deep into the layer of fat beneath it and to also avoid scoring the edges of the belly. By scoring ‘within the lines’, so-to-speak, you will ensure that the belly maintains an even shape while also preventing it from falling apart at the edges when carving.

It also helps to place the belly in the freezer for 10-15 minutes before scoring. This way the skin firms up a bit and makes it easier to score.

3. Add Some Steam

Adding a tray of water underneath your pork belly while roasting serves two functions:

A) It creates a moist, steamy environment that will prevent the meat from drying out.

Just be careful when opening the oven or all that steam is going to knock you right in the kisser!

B) The tray of water will catch any fat as it starts to render and drip away from the meat. The fat can otherwise scorch and create unpleasant aromas if it falls into a dry roasting tray.

Simply fill a 3″ or 4″-deep roasting tray with water (it doesn’t really matter how much as long as it doesn’t fully evaporated during the cooking process) and place an oven-safe wire rack above it. Then cook the pork belly skin-side up on the wire rack.

Alternatively, if you don’t have an oven-safe wire rack, you can cook the pork belly directly on one of the oven racks and place the tray of water directly beneath it. I actually prefer this method because as you preheat the oven, the rack gets hot and slightly sears the meat on the bottom of the belly.

Roast Pork Belly Whole30 Paleo Primal Gourmet Easy Crackling

4. Broil to Finish

One thing I like to do is switch the oven to broil for a few minutes after roasting the belly.

This allows for the skin to puff up like popcorn and expand into a light, airy crackling. Otherwise, I find the skin to be crispy but also a bit too tough to chew.

Just make sure to keep a close eye on the belly as it broils. It can burn in no time flat!

One tip to help you remember you’ve switched the oven to broiling is to leave the oven door slightly ajar.

Roast Pork Belly Whole30 Paleo Primal Gourmet Easy Crackling

5. Slice Skin-Side Down

The most common mistake I see people make when carving into a beautifully cooked piece of pork belly with crispy crackling is they slice it skin-side up. They’ve just spent hours waiting for this moment only to see their dreams crumble to pieces before their very eyes (literally).

No doubt, slicing skin-side up makes for a much prettier presentation, especially if doing it for the ‘gram 😉

Nevertheless, I have found that it is easier and more practical to flip the belly skin-side down and slice into the meat first. The belly maintains its shape and the skin stays attached to each piece.

Roast Pork Belly Whole30 Paleo Primal Gourmet Easy Crackling

Roast Pork Belly – Whole30, Paleo

Crispy, Delicious Roast Pork Belly is the ultimate indulgence. Try slicing into bite-size pieces and serving with a Maple-Mustard Vinaigrette at your next Holiday gathering!

for the Pork Belly

  • 1.5-2 lbs pork belly (uncut slab)
  • kosher salt
  • freshly-cracked black pepper

for Maple-Mustard Vinaigrette

  • 1 clove garlic – finely grated or minced
  • 2 tbsp whole-grain mustard (- such as Moutarde de Meaux)
  • 1 tbsp 100% natural, organic maple syrup
  • 1 tbsp fresh lemon juice
  • 3 tbsp Extra Virgin olive oil
  • kosher salt and freshly-cracked black pepper (- to taste)

for the Maple-Mustard Vinaigrette

  1. To a mason jar, add garlic, mustard, maple syrup, EVOO and lemon juice. Season with a pinch of kosher salt and black pepper. Top with lid and shake vigorously until emulsified. Taste for seasoning and adjust as required. Set aside at room temperature. Or, store in fridge and remove 10-15 minutes before serving.

For the Pork Belly

  1. Preheat oven to 325F.
  2. Rinse pork belly with cold water and pat very dry with paper towel. Using a very sharp knife or X-acto knife, score the skin diagonally in both directions. Tip: avoid cutting edges so that the belly holds its shape while cooking.
  3. Season all sides of the belly with kosher salt. Flip belly skin-side down and season the bottom half with black pepper. If any black pepper gets on the skin, rub it off with a paper towel.
  4. To a mason jar, add garlic, mustard, maple syrup, EVOO and lemon juice. Season with a pinch of kosher salt and black pepper. Top with lid and shake vigorously until emulsified. Taste for seasoning and adjust as required. Set aside.

  5. Place belly, skin-side up on a wire rack set over a deep roasting tray filled with 4-5 cups of water. Roast belly 2-2.5hrs or until skin is crispy and belly is very tender. Tip: For extra crispy skin (crackling) switch oven to broil and cook an additional 6-8 min.
  6. Remove belly from oven and let rest 10 minutes. Flip belly skin-side down, carve into slices and serve over a bed of cauliflower rice, Asian-inspired slaw, or alongside your favourite steamed vegetables.

  7. Or slice into bite-sized pieces and serve with Maple-Mustard Vinaigrette.

The post Roast Pork Belly – Whole30, Paleo appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/roast-pork-belly-whole30/feed 0
Beef Stroganoff – Whole30, Paleo http://cookprimalgourmet.com/beef-stroganoff-whole30 http://cookprimalgourmet.com/beef-stroganoff-whole30#comments Sat, 15 Dec 2018 18:17:22 +0000 http://cookprimalgourmet.com/?p=4178

You'll never believe this Beef Stroganoff is dairy free! It's rich, creamy, delicious and comes together in no time at all. Did I mention it's Whole30?

The post Beef Stroganoff – Whole30, Paleo appeared first on Primal Gourmet.

]]>

Beef Stroganoff is a classic Russian delicacy that often consists of thinly sliced beef cooked in a sour-cream based sauce with mushrooms and onions.

Just about everyone has their own spin on it and for my father that spin was extra garlic, lots of fresh dill and serving it over homemade french fries.

Whole30 Beef Stroganoff Paleo Primal Gourmet Easy Recipe

It wasn’t something he made often. I can still hear my mother warning him that the copious amounts of margarine and sour cream he used to make the sauce were unhealthy. Turns out she was right. But every now and then my dad would call my brother and I down for dinner and pour giant spoonfuls of beef stroganoff into our bowls. It was always a mini celebration!

I’ve set out to recreate this childhood favourite in a lighter, healthier, but equally delicious version. This recipe is Whole30 compliant and Paleo friendly. Which is an easier way of saying it’s free of dairy, grains, gluten, refined sugar, legumes and alcohol. So feel free to use it in your January Whole30 or fit it into your food freedom.

Whole30 Beef Stroganoff Paleo Primal Gourmet Easy Recipe

What Cuts of Beef Should I Use?

The type of beef you use to make this stroganoff is more important than you may think. Choose something too lean and your dish will lack flavour. Choose something too fatty and you’ll be overwhelmed by the richness. Likewise, choosing a tougher cut will leave you with mouthfuls of chewy beef that will make your jaw sore.

My preferred cut of beef for this is tenderloin, but that can get very expensive very quickly. A great alternative is to choose something like flank steak, sirloin, top sirloin, or even vacio (often referred to as bavette). You want something that cooks quickly but is tender. Also, look for cuts with nice marbling, which will ensure a flavourful finished product.

Regardless of which cut of beef you use, make sure you slice against the grain. Otherwise, you’ll find yourself biting into strips of shoe leather.

Which Pan Should I Use?

The type of pan you use to cook your Beef Stroganoff is also very important.

The goal is to develop a beautiful, intensely caramelized crust on the beef and the only way to do that is to crank the heat way up! It’s also very important not to overcrowd the pan!

Since most non-stick pans can start to breakdown at higher temperatures, you’ll want to use cast-iron skillet or a heavy gauge stainless-steel.

It’s Not Beef Stroganoff Without Sour Cream

The secret to making this beef stroganoff fantastic is the coconut ‘sour cream’. I’ve been using this quick-and-easy substitute for years now. It’s great overtop of Latkes or can be used to make an awesome Tzaziki.

Personally, I like to serve beef stroganoff overtop of mashed potatoes (simply referred to as ‘purée’ in Russian). The sauce gets soaked up by the creamy potatoes and makes everything that much more rich. Or, you can have it over fried potatoes and taste a piece of my childhood. Either way, you’re in for a treat!

Whole30 Beef Stroganoff Paleo Primal Gourmet Easy Recipe

Whole30 Beef Stroganoff

You’ll never believe this Beef Stroganoff is dairy free! It’s rich, creamy, delicious and comes together in no time at all. Did I mention it’s Whole30?

  • 1/2 lbs frying beef (such as flank, vacio, sirloin, tenderloin, top sirloin – cut into thin strips)
  • 1 medium-sized shallot – thinly sliced
  • 3 cloves garlic – thinly sliced
  • 227 gr cremini mushrooms – thinly sliced
  • 2 tbsp fresh dill (plus extra for garnish – finely chopped)
  • 1 tbsp grainy mustard (or Dijon)
  • 1 400ml can full-fat coconut milk
  • juice of 1 lemon
  • 1 tbsp ghee
  • ½ cup chicken stock
  • 2 tbsp avocado oil
  • kosher salt and freshly-cracked black pepper

For the Coconut Sour Cream:

  1. The day before cooking, place an unshaken and sealed can of full-fat coconut milk in the fridge. The following day, open the can and spoon off the solidified cream. Add cream to a bowl along with the juice of one lemon. Whisk until smooth and creamy. Taste for seasoning and adjust lemon juice as required. Cover bowl with wrap and return coconut to fridge until ready to serve.

For the Beef Stroganoff:

  1. Preheat a 12” stainless-steel or cast-iron skillet over high heat. Add avocado oil and let heat 30 seconds. Add steak and cook undisturbed 2-3 minutes. Flip steak slices and cook an additional 1 minute. Transfer browned steak to a bowl and set aside.
  2. Return pan to stovetop and lower heat to medium. Add ghee and mushrooms and season with a pinch of salt. Sauté mushrooms 4-5 minutes and scrape any brown bits on the bottom of the pan.
  3. Once mushrooms have browned and their moisture has evaporated, add shallots and garlic. Sauté an additional 2-3 minutes. Add chicken stock to deglaze pan. Cook an additional 30 seconds or until stock has reduced by ¼.
  4. Add 1 cup coconut ‘sour cream’, mustard and a pinch of black pepper, stir to combine. Gently simmer the sauce for 2-3 minutes. Taste for seasoning and adjust salt and pepper as required.

  5. Return beef to pan and toss to coat. Remove from heat, add dill and toss everything to combine.
  6. Serve overtop of mashed potatoes and garnish with more fresh dill.

The post Beef Stroganoff – Whole30, Paleo appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/beef-stroganoff-whole30/feed 4
GIVEAWAY – PRIMAL GOURMET x ZWILLING http://cookprimalgourmet.com/giveaway-primal-gourmet-zwilling-2 http://cookprimalgourmet.com/giveaway-primal-gourmet-zwilling-2#respond Wed, 12 Dec 2018 23:30:49 +0000 http://cookprimalgourmet.com/?p=4163

GIVEAWAY! I've partnered with Zwilling to give away a Miyabi 5000MCD 67 Black 8" Gyutoh and a 3.5" Paring Knife! Enter now for your chance to win!

The post GIVEAWAY – PRIMAL GOURMET x ZWILLING appeared first on Primal Gourmet.

]]>

GIVEAWAY – Primal Gourmet x Zwilling

Giveaway Primal Gourmet Miyabi 5000MCD 67 Black Ash Knife Set

 Contest Ends 12/16/18 @ 23:59EST

Enter Now!

Giveaway Primal Gourmet Miyabi 5000MCD 67 Black Ash Knife Set
Giveaway Primal Gourmet Miyabi 5000MCD 67 Black Ash Knife Set

Note: You will receive a verification email shortly after submitting the contest entry form. Please ensure that you have completed the verification process in order to have your submission entered into the contest. If the verification email does not appear in your inbox, please check your spam or junk mail box.

I’ve partnered with my friends @zwilling_ca to bring you an amazing GIVEAWAY!

We are giving away a Miyabi 5000MCD 67 Black 8″ Gyutoh and a 3.5″ Paring Knife to one lucky winner!

This contest is open to Canadian residents only (excluding the province of Quebec).

please read full Terms and Conditions below

Everyone deserves to experience the beauty, sharpness and romance of a Japanese knife. I’ve been a huge fan of Miyabi for years and have had the pleasure of working with them on some incredible projects. It’s a privilege to be able to give away a Miyabi 5000MCD 67 Black 8″ Gyutoh and a 3.5″ Paring Knife to one lucky winner!

Total retail value of this giveaway?

Over $1000.00 CAD!

“The MIYABI 5000MCD 67 series is a stunning example of the finest Japanese craftsmanship. The knife features an ice-hardened, 66 HRC hardness powder steel core blade surrounded by 132 layers of steel.”

Specs:

  • CRYODUR® ice-hardened blade at -196C for extreme hardness and corrosion resistance
  • 66 HRC hardness for exceptional sharpness and edge retention
  • 132 layers create the flower Damascus design of the blade
  • Symmetrically honed cutting edge
  • Traditional D-shaped handle of Black Ash wood

HOW TO ENTER:

  1. Complete each of the fields in the entry form above. Include your full name, email address, Instagram username (e.g. @user_name) and Country of Residence.
  2. Follow @primal_gourmet and @zwilling_ca on Instagram.
  3. Tag two friends on the corresponding Instagram post comments 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 have their email gathered by the promoter and third parties involved in this contest.

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

6. Multiple contest entry form submissions are not permitted and will be disqualified.

7. Closing date for entry will be December 16, 2018 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 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. The winners will be notified by email and/or direct message on Instagram within 7 days of the contest closing date.

14. All entries received must have public Instagram accounts at the time of contest winner selection so that each winner can be verified by promoter and/or its agents to check that each individual entry follows @primal_gourmet and @zwilling_ca on Instagram.

15. 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 and US 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 promoter.

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

Primal Gourmet Paleo Recipes

The post GIVEAWAY – PRIMAL GOURMET x ZWILLING appeared first on Primal Gourmet.

]]>
http://cookprimalgourmet.com/giveaway-primal-gourmet-zwilling-2/feed 0