Beef
What to Serve During the Olympics 2010? Paleo-Canadian Cuisine: Shepherds Pie
If it so happens that you have a bunch of friends over to watch the gold medal hockey games at the Winter Olympics, or if you are watching the Ice dancing finals, here is a paleo-dish that reflects the filling cuisine of Canada, Shepherds Pie. These pies draw from the hearty cuisine of Quebec. ... »
Bollito Ssams – More Adventures with Bollito Misto, Part 3
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... »
Pate Chinois du Quebec, or Shepherds Pie Anywhere Else
The eastern seaboard is experiencing a colder than usual fall. The climate is accelerating our consumption of big, bold, filling comfort foods. The province of Quebec, Canada is probably the world leader in developing comfort dishes. Hearty meat pies, pork offal, seafood terrines and coveted foie gras are provincial culinary treasures. Which brings us... »
Bacon Wrapped Beef Tenderloin – Something Different for Thanksgiving,
We here in Canada celebrate Thanksgiving a full month ahead of the US holiday. Here is a great revelation we discovered this year. Instead of the traditional roast, fried or smoked turkey, try a beef tenderloin roast. There are many virtues to the substitution of the main thanksgiving protein. First and foremost is time.... »
Quest for Fire: BBQ Beef Brisket – Part 2
In our original post, Quest for Fire: BBQ Beef Brisket, we outlined our approach to prepare a brisket for smoking. After dry-rubbing our brisket, and letting it rest over night, the brisket is in shape to Q. We now refer you to our handy guide to setting up a BBQ for smoking. Take your... »
Quest for Fire: BBQ Beef Brisket
What could be more Paleo-American and more satisfying for a paleogastronomer than Texas Beef Brisket? This single big dish generates annual coverage in almost every major food magazine. What a compliment! The shear size and time required to make beef brisket necessitate a two part recipe. The first will cover the precooking ritual, and... »
Short Ribs Brassato in Leftover Wine, With Roasted Root Vegetables
If, like many other modern savages, you tend to cook for two, more often than not you end up with alot of half bottles of decent wine hanging around your fridge. The average open bottle has at best a day or two of shelf life in the fridge. In these recessionary times, that could... »
A Paleo Dream: Steak Tartare with Mesclun Salad
With it’s raw meat and eggs, cooked with a little lemon juice, Steak Tartare with a side salad makes an ideal paleo dinner. Eating raw meat always takes some precautions. The key to safe, sane, and sensual tartare is to hand chop a fresh piece of steak moments before consuming. Obviously, this is not... »
Thai Style Beef with Broccoli
Lets put that Pan-Asian part of our pantry to work. Adapted from the Pum School of Thai Cooking in Koh Phi Phi, this dish is simple, exotic, tasty and pure paleo. If you have to entertain non-paleo friends, you could serve with some steamed brown rice or Canadian Wild Rice, or drop them as friends. »
Paleo-Playoff Party? Charcoal Grilled Hickory Smoked Tri Tip with Sagmorillio
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 a... »
