After spending the last few weeks in Bollito-ville, a salad would make a nice change of pace. And what could be more fulfilling than a Salad Nicoise? A great salad, and all you need to prepare it is a pot of boiling water, and in this case, a grill pan or BBQ to grill the tuna.

The typical Nicoise is composed of butter lettuce, potatoes, blanched green beans, preferrably french green beans, tuna, capers and Nicoise olives.

We have modded out the recipe to make it more paleo-friendly. So out go the potatoes which are replaced by celeriac cubes. And, instead of canned tuna, we use fresh sushi grade blue tuna at about 10 times the cost. More expensive, but very tasty.

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Popularity: 17% [?]

There are literally hundreds of ways to reconstitute bollito misto, or Italian boiled meat. So far we have covered a few:

Serving straight away with,
Serving with Romesco Sauce,
Serving as a Ssam, or Korean style lettuce wrap

Finally, we have bollito sukiyaki, a riff on classic pho soup from Vietnam. This is a great way to use both the stock from the original bollito preparation, or to use something exotic like dashi stock.

The idea is pretty simple. Slice leftover frozen beef, chicken, pork or veal bollito. It is actually easier to slice the frozen meat in a semi-defrosted state. Add it boiling stock. Chuck in a few vegetables and serve. So concludes our adventures in bollito misto. (more)

Popularity: 15% [?]

If you have been following our bollito misto narrative, then here is a modern, cross cultural method to revive frozen bollito meat. We take our cue here from the great land of Korea, originators of the Ssam, popularized by Momofuku Ssam Bar in New York.

Essentially, a Ssam is a lettuce wrap. As we said at the beginning, bollito meat, essentially boiled meat, is kind of boring unto itself. However, here we take our defrosted bollito meat, slice it, add a variety of condiments to make the ultimate reconstituted lettuce wrap. We use kimchi, and watercress to liven up the taste of boiled meat, and surround it with boston lettuce to make a great paleo-snack, lunch or dinner. Fast and tasty! (more)

Popularity: 18% [?]

Following up on our bollito misto or boiled meat preparation, we have many directions that we can go, but slicing and dipping freshly boiled and sliced meats is a classic first treatment.

For 4 people, thinly slice some beef brisket, pork shoulder, veal shoulder or whatever you have boiled, and arrange on a serving platter. Pour half the romesco over the meat and serve! Dip with the other half.

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Popularity: 18% [?]

Happy New Year! Welcome back. We’ve been on a hiatus since US Thanksgiving, but the holiday season brought us alot of inspiration and tasty paleogastronomic creations.

We had a huge epiphany during our absence, no pun intended. We came across, tested and perfected perhaps the simplest, most versatile paleo-friendly dinner we have chanced upon, bollito misto.

Hailing from northern Italy, bollito misto, literally mixed boiled meat is probably the simplest recipe on this whole site. And it produces a boring product, basically boiled meat and great stock. However, it can be made with a variety of meats such as beef, pork, chicken, turkey, sausages and game. Bollito is traditionally made with a variety of cuts including tongue, brains, heart, whatever turns you on. It is the countless ways in which bollito can be reconstituted that make it exciting.

Bollito can be sliced and serve with a variety of dipping sauces. Salsa verde, chimichurri, romesco, and ginger scallion are just a few of the sauces that it can be served with sliced bolitto. Combined with stock, it is a great starting point for a hearty soup. And, it can be reheated in a variety of sauces such as BBQ sauce, teriyaki sauce, black bean sauce, the possibilities are endless.

We will cover a number of these preparations over the next week.

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There are a few sure signs of the impending American Thanksgiving weekend, such as the glut of turkey, trimming and sides recipes in the Sunday and Wednesday preceding Thanksgiving Thursday. Many food, wine and dining sections are offering strategies for the inevitable leftovers.

Here is our paleo-favorite recipe for turkey leftovers. It actually solves two problems quite handily. The first is that it is an extremely easy way to use up leftovers. Secondly, it is common for leftover turkey scraps to be quite dry. I can recall some years that leftovers were like sawdust. Our miso preparation rehydrates the turkey to give you a second day of juicy eats.

Enjoy and Happy American Thanksgiving!

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Popularity: 27% [?]