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

1. Serving straight away with,
2. Serving with Romesco Sauce,
3. 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. Read more »

Popularity: 30% [?]

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! Read more »

Popularity: 25% [?]

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.

Read more »

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.

Read more »

Popularity: 20% [?]

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!

Read more »

Popularity: 22% [?]

It is odd that a spicey hot southeast asian fish preparation can be so soothing in the heart of a cold fall day, but in fact it does. The Balinese curry style of preparing cod, or any firm white fish, creates a beautiful chowder style dish with a bright yellow intensity from the fresh turmeric.

Other than creating the spice paste, the dish is dead simple and ready in 10 minutes or less.

Read more »

Popularity: 21% [?]

The past few winters in south western Ontario have been brutally cold, and the current fall has been chilly as well. Many climatologist predict a global cooling for the next 30 years or so. The next few entries are going to focus on comfort dishes that will keep us warm and humoured.

And what better to keep us more than a fish curry/chowder from sunny Bali? We broke this recipe up into 2 recipes. First, the curry paste, a mixture of garlic, ginger, turmeric, galangal, lime leaves and hot peppers, can be used as the basis for many Indonesian and Thai based curries.

Secondly, we fry the paste in some coconut milk as the basis for balinese cod chowder.

Read more »

Popularity: 24% [?]

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 to Pate Chinois, another Quebecois gift to the world. Literally translated, pate chinois is chinese pate. I don’t know how it got it’s name, but it is remarkably similar to shepherds pie.

It warms us up, and it should warm you as well. It is cheap, heartwarming, filling and best of all, our version is completely paleo friendly.

Read more »

Popularity: 20% [?]

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. With a nice tenderloin, you can reclaim your Thanksgiving sports viewing time. You go from 0 to 60 in about 3 hours, all in: prep time, cooking, resting and carving time!

Tenderloin has a great beefy texture, but other than that, it lacks substantial flavour. So, to make this a paleo delicacy, we wrapped it in herbs, and slices of bacon. Count on about 1/3 to 1/2 pound of tenderloin per person.

This Thanksgiving, give some thanks and drink some red wine. The tenderloin matches pinot noirs, cabs, pretty much any red wine.

Read more »

Popularity: 19% [?]