Book


"Charred, blackened, and cooked, the morsel was brought to the mouth and chewed, contemplated, and swallowed with relish. There was no sauce or seasoning and no consideration for aesthetics or art. Yet the combination of meat and fire yielded something revolutionary. Cooked meat made man happy."

-Tony Federico, from "Paleo Grilling - A Modern Caveman's Guide to Cooking with Fire"


This past summer I paired up with Chef Jay Phelan, owner of J.William Culinary to bring big, bold, Paleo friendly flavors to your next backyard cookout.

We wanted you to be able to invite friends and family over, to serve them grass-fed meats, grain free treats, and nutrient dense sides and for them to know only one thing, that it was damn good. The fact that it's is anti-inflammatory, anti-ageing, anti-diseases of civilization is all just bonus points.

But, you might be wondering why you need a Paleo grilling cookbook, when throwing a piece of meat on top of a fire is so basic, so elemental, that even a caveman, could, would, and did do it.

Here's the breakdown...


It's like Noah's Ark up in here! Paleo Grilling Features:

  • Beef
  • Lamb
  • Pork
  • Poultry
  • Seafood
  • Wild Game
  • and even Offal!


You'll also get tips on:

  • Properly selecting and setting up your grill
  • The best fuels for the fire
  • Essential grilling tools
  • The various cuts of meat (thanks to Alex Boake's awesome illustrations!)
  • and Non-essential (but fun) grilling gadgets


We tackle big ideas and present new information on:

  • The history of grilling
  • How to avoid getting caught in the modern food system
  • and How to select the best meat for your body, your community, and the world!


In addition to Chef Jay and I's kickass recipes, we partnered with fellow food bloggers for even more Paleo Grilling awesomesauce, you'll find recipes from:



It's not just a meatfest either, you'll get:

  • Paleo condiments
  • Home made BBQ sauces
  • Custom spice rubs
  • Appetizers
  • Side dishes
  • Drinks (yes, there are some "adult" options here)
  • Soups
  • Salads
  • and even a few Paleo approved desserts!



"Paleo Grilling offers amazing tools that help to bring families back to the dinner table—a dinner table filled with food that nourishes not only the body but relationships as well. There’s nothing like grilling up delicious creations, the smells that waft in through open windows in late summer, the sound of sprinklers in the backyard, and people laughing and enjoying each other’s company. "Paleo Grilling" is more than just another cookbook; it is a way to encourage your loved ones to gather together, thanks to the joy of real food. And your kids just might forget for at least one evening that processed food even exists."

-Sarah Fragoso, Everyday Paleo


Available at bookstores everywhere June 2014! 




Sample Recipe from the book: Grilled Flank Steak with Escalivada and Chimichurri

Flank steak comes from the abdominal muscles of the cow and is a common cut of beef in Colombia, where it is known as "sobrebarriga," which translates literally to "over the belly." It can be tough if handled improperly, but with proper preparation, it can be coaxed into tenderness. In this recipe, flank steak is marinated with herbs and spices to drive flavor deep into the meat. When served, its rich beefiness is complemented by spicy chimichurri and roasted vegetable Escalivada.

Ingredients:
2 to 2 1/2 pound (.9 to 1.1 kg) flank steak
1/2 cup (118 ml) coconut aminos
1/2 cup (118 ml) extra virgin olive oil
2 limes, juiced
2 teaspoons (4g) smoked paprika
6 large garlic cloves, minced
2 tablespoons (8g) fresh rosemary, chopped
2 tablespoons (8g) fresh thyme, chopped
2 tablespoons (12g) coarsely ground black pepper
1 teaspoon (6g) sea salt
Chimichurri (recipe and ingredients below)
Esclivada (recipe and ingredients below)

Directions:
Mix all ingredients except steak in 13 x 9 x 2-inch (33x23x5 cm) glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.

Remove meat from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips. Arrange on platter and serve over the escalivada. Top with a generous amount of chimichurri.

Yield: 3 to 4 servings


Chimichurri for topping:

Ingredients:
2 bunches of fresh parsley, washed, stemmed and roughly chopped
4 tablespoons (16 g) fresh oregano leaves, chopped
6 cloves garlic
1 ounce (28 g) white onion, chopped
1/2 cup (118 ml) olive oil
1 tablespoon (15 ml) lime juice
Red pepper flakes
Sea salt

Directions:
Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and oregano and pulse briefly. While pulsing, separately add the olive oil, lime juice and vinegar in steady streams until fully incorporated. Do not purée, however, as chimichurri should have the consistency of a pesto. Season with salt and red pepper flakes to taste.


Escalivada for garnish:

Ingredients:
2 red peppers
2 green peppers
2 large tomatoes
1 large zucchini
1 large eggplant
2 red onions
4 cloves garlic
2 tablespoons (5 g) basil, cut into fine ribbons
1/4 cup (59 ml) extra virgin olive oil
1/4 cup (59 ml) red wine vinegar
Salt and pepper to taste

Directions:
Preheat grill to medium-high heat. Wash all vegetables thoroughly. Place whole, unpeeled red onions on the outside of the over indirect heat. Allow to cook until the outside is slightly charred and the onion is somewhat soft. It should take about an hour. When the onions are finished, remove from the heat and allow to cool. When cooled, remove and discard the outer charred layers.

While onions are cooking, place whole peppers and tomatoes directly over the flames rotating frequently. Remove when the skins of the peppers and tomatoes are slightly charred. Set aside and allow to cool, then peel the skin under running water. Bisect the peppers and tomatoes and remove seeds, core and stem. Place garlic cloves and olive oil in a small saucepan and cook over medium-low heat until the garlic in golden brown and fork-tender. Set aside and allow to cool.

Cut zucchini and eggplant lengthwise into 1/4 inch thick planks, rub with olive oil, season with salt and pepper and grill until cooked through. Remove from heat and allow to cool. When all of the vegetables have cooled, cut into uniform strips. Combine the vegetables in a mixing bowl and add the garlic oil (with garlic), red wine vinegar, basil and salt and pepper. Mix thoroughly.



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