Ok, if you have a party of five or more hungry paleoliths that want to watch this seasons hockey or basketball playoffs, what do you feed them for dinner? Hit them them with charcoal, or gas grilled, hickory smoked tri tip. The tri-tip are the tips of the sirloin, and have properties of both...
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What to do with left over BBQ pork tenderloin? In a previous life, we would slice it, reheat it, and serve it with a few salsas, some pineapple and warm tortillas as Mock Tacos al Pastor. We took inspiration from the Al Pastor style, and from lettuce wrapped Moo-Shu pork to create Pork Tenderloin...
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Like most oriental cuisines, Philippino cooking poses a paleo-challenge. The cuisine embraces rice, rice noodles and egg noodles as its caloric mainstay. However, there are a few green shoots for the paleogastronomer. No less then Anthony Bourdain proclaims Lechon, a pig roasted over a hand turned rotisserie, the best pig in the world. Sinigang,...
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Kudos to the “New York Times” for publishing a review, and recipe, from one of our favourite (favorite?) paleo-restos in Chicago, Publican. If you are in Chicago, go. Also, check out Kahan and Co’s other haunts, Blackbird and Avec, all amazing, and paleo-friendly. If you’re feeling really ambitions, try making their Publican Chicken.
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Modern Savage Now Tweeting @ Paleogastronomy.com #
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Inspired by our BBQ party from Memorial day just past, we decided to launch a new series of paleo-articles. “Quest for Fire” is a nod to the style of cooking that must have been close to the heart of paleolithic man, BBQ. It joins our other series, Paleolithic Expansion – Paleolithic Eating While Travelling...
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Like survival, we have a strategy here at paleogastronony.com. Our plan is simple. Within the next month or so, we hope to accumulate enough recipes and links to start the paleo-Meal plan of the Week, pMOW, or MOW as we fondly refer to it.
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After blowing our brains out in Northern California, it was welcome relief to come back home, Toronto, Ontario, Canada, and enjoy home-cooked paleo-friendly dinners. Our first instinct, after consuming so many fine, and expensive dinners, was to prepare something simple, local and comforting. Our idea? Roast chicken paired with locally foraged sauteed fiddleheads. This...
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Adapted from the Moss Room, this soup is a time-pressed, paleogastronomers dream come true. The original was somewhat bland, so we modded it out with some Asian influences. Vegetable stock recipe can be found here
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On the surface, it would seem that the healthy northern Califoria lifestyle, respect for local ingredients and a reputation as a great food destination would make San Francisco is a welcome home to the travelling paleogastronomer. Not so. San Fran is the home of sour-dough bread, Rice-a-Roni, 24 hour breakfast diners and countless Asian...
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