Thursday, August 21, 2014

International Cooking Week: Mushroom Ceviche and Yellow Split Pea Fritters

Okay, I'll admit it. I adore ceviche, but because I live in New England, I never thought about making it with anything other than seafood. I am eating my words because this mushroom ceviche was simply fantastic. And a great vegetarian option for just about anyone.

Plus, there's something so very cool about cooking something just by using the power of citrus. If you've never tried ceviche, this is a great way to start.

Mushroom Ceviche
Excerpted from World Food Cafe: Quick and Easy - Recipes from a Vegetarian Journey by Chris and Carolyn Caldicott
Recipe from Chile



This method of  ‘cooking’ with lime juice works particularly well with mushrooms. In our camp the cook
served mushroom ceviche topped with chopped avocado and tomatoes and with moreish sweet potato
chips on the side. We combine oyster and brown cap mushrooms, but you can substitute any mushrooms of your choice.

Juice of 5 large limes
2 tablespoons avocado or olive oil
2 hot red chilies, thinly sliced
300g/10oz oyster mushrooms, roughly chopped
½ small red onion, thinly sliced
½ medium green pepper, thinly sliced
Handful of chopped coriander

To serve:
2 small, ripe avocados and 10 cherry tomatoes, chopped and tossed with a good squeeze of lime juice and
seasoning to taste
Sweet potato slices fried in olive oil until golden (optional)


Whisk the lime juice, avocado oil, and chilli together and season to taste. Gently combine with the mushrooms, red onion, pepper, and chopped coriander, making sure all the vegetables are coated. Add seasoning to taste. Cover with cling film and chill in the fridge for 45 minutes.

Serve on a flat dish topped with the chopped avocado and cherry tomato salsa. Add fried sweet potato slices if desired.


Yellow Split Pea Fritters
Excerpted from World Food Cafe: Quick and Easy - Recipes from a Vegetarian Journey by Chris and Carolyn Caldicott
Recipe from Burma



A delicious street snack topped with chopped onion and a squeeze of lemon – the perfect in-between-meals
pick-me-up.

Makes about 24

225g/8oz yellow split peas, soaked overnight
2 medium onions, very finely chopped
2 red chilies, finely chopped
½ teaspoon turmeric
½ teaspoon paprika
a good handful of chopped coriander
½ teaspoon black pepper
Salt, to taste
Oil, for frying

To garnish:
Thinly sliced shallots or red onion, mixed with a little chopped coriander and red chili
Lemon, cut into wedges


Drain and rinse the soaked yellow split peas. Blend half until a smooth paste forms and roughly chop the remaining half so that they still retain some bite.

Combine the prepared yellow split peas with the remaining ingredients.

Scoop out a dessertspoon of the mixture, roll between your hands to form a ball, and then flatten to make a thickish patty. Repeat until all the mixture is used up. Fry the fritters in a wok, five at a time, until they are golden brown on both sides.

Drain the fritters on kitchen paper before serving piping hot, sprinkled with the onion garnish and a good squeeze of lemon.


Spicy Dipping Sauce
Excerpted from World Food Cafe: Quick and Easy - Recipes from a Vegetarian Journey by Chris and Carolyn Caldicott

Dip hot fritters into this spicy sauce or spoon it on to rice, soups and curries.

2 garlic cloves, crushed
1 teaspoon grated ginger root
2 tablespoons tomato purée
1 tablespoon honey
4 tablespoons light soy sauce
½ teaspoon chili flakes

Combine the garlic and ginger with the tomato purée. Stir in the honey, light soy sauce, and chili flakes.

--

World Food Cafe

After twenty years of squeezing in trips abroad at the same time as running the World Food Cafe, Chris and Carolyn Caldicott decided to take a sabbatical so that they could go on some longer journeys in search of new recipes. This book brings together the recipes they collected on a trek across the Andes; on their way down the Ganges delta; in the mountain kingdom of Bhutan; in the remote jungle of upper Burma; and even further away. All the recipes are quick and easy to cook, ideal for life on the road or a simple meal any time, anywhere.
Blogger Tricks

Wednesday, August 20, 2014

International Cooking Week: Barley and Fennel Salad

I would love to have a Scottish garden. I don't know why that sounds fancier than my American garden, but it just does. Maybe it's just the allure of Scotland that does it for me. How about you? The author of this amazing Scottish cookbook has prepared mouthwatering dishes for the likes of Sir Sean Connery, Ian Rankin, Pippa Middleton, and JK Rowling. I bet you want to try this recipe now, right?

Barley and Fennel Salad with Toasted Coriander Seeds and Almonds
Excerpted from Carina Contini's Kitchen Garden Cookbook 


The nuttiness of the barley and the crunch of the fennel and almonds are a delicious combination. I like to soak my barley in cold water first for about 30 minutes if I'm making a salad. This helps to remove the heavy, starchy taste and leaves a nuttier flavor.

Serves 4

150g pearl barley
5 tbsp extra virgin olive oil, plus extra for frying
2 tsp coriander seeds
100g whole blanched almonds
50g flat-leaf parley leaves
1 large fennel bulb
1 green chili, deseeded and finely chopped
finely grated zest of 1 unwaxed lemon
5 tbsp cold-pressed rapeseed oil
juice of 1 unwaxed lemon
salt and freshly ground pepper




Put the barley in a large pan and cover with cold water. Leave for about 30 minutes. Rinse and return the barley to the pan. Add 300ml cold water and bring to a boil. Lower the heat and simmer gently for about 20 minutes until the barley is cooked, but still has a little bite. Drain any remaining water and leave to cool.

Heat a small spoonful of olive oil in a shallow, non-stick frying pan. When the oil is hot, add the coriander seeds and almonds. Cook for a few minutes until the almonds start to color. Remove the coriander seeds and almonds from the pan with a slotted spoon and leave to cool slightly.

Meanwhile, chop the parsley, mint, and coriander very finely. Add to the cooled barley. Trim and thinly slice the fennel and add to the mixture. Add the coriander seeds, almonds, chili, and lemon zest. Dress with the remaining olive oil and the rapeseed oil, the lemon juice, and a good pinch of salt. Add pepper to taste.

--

Carina Contini's Kitchen Garden Cookbook

Carina Contini and her husband Victor are the grandchildren of two immigrant Italian families that arrived in Scotland at the beginning of the last century. Their families have been at the heart of serving food in Scotland since then. Originally their grandparents were shepherds in the Abruzzi mountains. Weeks on end were spent up on La Meta, the highest peak in the Apennines, with their small flock of sheep and a few goats, making cheese over open fires. In their smallholdings down in the valley they would grow just enough to feed the family, with only a few pigs to supply enough sausage, prosciutto, lardo and salame for the winter. 

Vegetables like spinach, cavolo nero, potatoes and green beans. When they came to Scotland they opened cafes selling ice cream and then fish and chips and, of course, great Italian coffee. Carina's parents took over the family cafés in Cockenzie & Port Seton in 1952. With the end of rationing the food became more adventurous and Scottish classics also crept in. But remembering their heritage, the freshest and best ingredients were at the heart of everything they did. Fifty years on, Carina and Victor have Edinburgh's most highly regarded Italian restaurant, Centotre, and the award-winning Scottish Cafe at Scotland's National Gallery. They have regularly cooked for First Minister Alex Salmond and are given the special honour of cooking for Sir Sean Connery when he has been in Scotland. Ian Rankin, Jack Vettriano, Pippa Middleton, Brian Cox, JK Rowling and Nick Nairn are all frequent guests.They are passionate about the best local ingredients and work closely with over 50 artisan Scottish suppliers. This ensures that throughout the year they get the best of Scotland's larder. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.

Tuesday, August 19, 2014

International Cooking Week: Meatballs with Ricotta

I never would have included meatballs in a series on international cooking... that is until I realized how global meatballs really are. You can make meatballs out of virtually anything (even non-meat) and they are served almost everywhere across the world. That being said, I couldn't help but be a little boring in this recipe selection since they just looked so darned good. Consider these ones typical Italian. And easy to make. And incredibly delicious. Enjoy!

Keep these warm during the work day (so you can share with colleagues!) by bringing in your slow cooker.

Meatballs with Ricotta
Excerpted from Tout Hache by Cafe Moderne



2 tbsp olive oil
500g (1 lb, 2 oz) minced (ground) beef
125g (1/2 cup) ricotta
1 egg, beaten
50g (3/4 cup) fresh breadcrumbs
1 large onion, chopped
1 small bunch flat-leaf parsley, chopped
1 tsp dried oregano
1/2 tsp cayenne pepper
salt and pepper






Serves 4–6
Preparation Time: 20 mins
Cooking Time: 20 mins

Preheat the oven to 230°C/450°F/Gas 8.

Grease a baking sheet with the olive oil and set aside. Mix the remaining ingredients together in a large bowl.

Form the mixture into balls of about 4cm (1½in) diameter and arrange them on the baking sheet. Cook in the preheated oven for 18–20 minutes, until the meatballs are cooked through.

Tomato Sauce


1 clove garlic
1 large onion
1 tbsp olive oil
1 can (800g/1 lb, 12 oz) plum tomatoes
150ml (2/3 cup) dry white wine
1 bouquet garni

Makes 600ml (2½ cups)
Preparation Time: 10 mins

Cooking Time: 30 mins

--

Tout Hache Meatballs, Tartares, Burgers

Tout Hache: meat chopped, minced or ground - but not only meat. Many countries have a fine tradition of mixing and binding an array of ingredients to create simple but delicious dishes, whether chopped up finely as tartare, fashioned into burgers or rolled into meatballs, boulettes or dumplings. Borrowing from such global culinary heritage and inspired by the popularity of street food and New York-style delicatessens, the team behind Café Moderne in Paris reinvents in Tout Haché the modest meatball in a suprising number of variations. Here you'll find appealing recipes using beef and lamb, of course, but also tuna, salmon and prawns. Discover such aromatic combinations as Veal Boulettes with Herbs, Chicken Boulettes with Sesame, Lebanese-style Steak Tartare, Tartare of Shrimp, Mango and Coconut Milk, and - for those with an even sweeter tooth - Chocolate Coconut Truffles. Proving that there's more to meatballs than tomato sauce, this stylish collection of over 30 recipes also features a variety of sauces and accompaniments, including creamed polenta, classic frites and mixed fried vegetables.

Monday, August 18, 2014

International Cooking Week: Chana Masala and Barbecued Chili and Lime Sweet Corn

Happy Monday everyone! We thought we switch it up this week and feature our favorite international recipes all week long for you to try and enjoy. After all, dinner can get a little boring sometimes. So why not spice things up with some favorites from overseas? This one is one of my new favorite Indian dishes. And it's easy to make.

Chana Masala
Excerpted from Bombay Lunchbox by Carolyn and Chris Caldicott


This protein-packed chickpea and sweet potato curry is particularly good served with mango raita.

Serves 4–6

4 tablespoons ghee, butter or sunflower oil
1 teaspoon black mustard seeds
2 medium red onions, diced
4 garlic cloves, crushed
3cm/1¼ inch piece ginger root, peeled and finely chopped
2 fresh red chillies, finely chopped
2 dried red chillies
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 medium sweet potato, peeled and diced
3 carrots, peeled and diced
2 x 400g/14oz tin chickpeas, drained and rinsed
3 heaped tablespoons tomato purée
1 cinnamon stick
250g/9oz coconut milk
1 teaspoon garam masala
salt







To serve: thinly sliced red onion; chopped coriander; lemon wedges

Heat the ghee in a heavy-bottomed saucepan. When it starts to foam add the mustard seeds. As the seeds start to pop add the onion, garlic and chili and stir-fry until soft. Stir in the ground coriander, cumin and turmeric and fry for a few seconds before adding the diced sweet potato and carrot. Continue to stir-fry until the vegetables start to brown.

Add the drained chickpeas, tomato purée and cinnamon and stir in enough water to make a thickish gravy. Cover the pan and gently simmer, stirring regularly until the vegetables are just soft.

Add the coconut milk, garam masala and salt to taste. Gently simmer together for a further 5 minutes or so to allow the flavours to combine and the sauce to thicken.

Serve topped with sliced red onion, chopped coriander and a squeeze of lemon juice.

Barbecued Chili and Lime Sweet Corn


As the sun sets makeshift barbecues set up shop on the sandy beach. Stallholders adeptly waft a square of cardboard to whip up the flames that lick the plump sweetcorn cobs to the perfect blackened shade. Once a cob has been char-grilled half a lime dipped into salt mixed with ground chili is liberally rubbed over it.

Char whole sweetcorn cobs on the barbecue in summer, or place under a hot grill until evenly cooked cook on all sides. For maximum pleasure coat the cobs with a drizzle of melted butter after rubbing with chili salt.

Per cob

1 sweet corn cob
sea salt mixed with ground chili to taste
half a lime
melted butter


Remove the husk from the corn and grill until charred on all sides. Dip the lime into the chili salt and firmly rub over the whole surface of the corn. Finish off with a drizzle of melted butter.

--

Bombay Lunchbox

A Spicy Paneer Cheese Toastie with Mango Chutney, some Chickpea Dokla (bite-sized snacks tempered with toasted coconut and mustard seeds), or perhaps some Carrot and Pistachi Halwa, a sweet and sticky afternoon pick-me-up, washed down with Nimbobo Pani (a sweet and salty refreshing lime soda; the recipes in Bombay Lunchbox have exotic names with flavors to match.

Sunday, August 17, 2014

Summer Cocktail Sunday: Resolutions and Drinking the Cure

Things are resolving quickly and weirdly on True Blood. Are you ready for the show to end? I'm not. 

One thing that I love about the opening sequence: When Eric has Sarah Newlin by the throat, the Yakuza have their weapons trained on him, Pam does something great. She ties into the season. After episodes and episodes of seeing Pam used as leverage to make Eric do what he doesn't want to, she forces his hand herself by threatening to take her own life. Gotta love Pam's guts as well as her faith in his love for her.

So Eric takes enough blood to heal himself and ends up handing Sarah over to the Gus and his corporation. There they learn that the blood has perfectly been synthesized, but to cure all vampires is bad business. You don't make money off the stuff if everyone is cured. You think that's all well and good until Sookie tells Eric that Bill is sick and needs a cure. Well damn. Of course, as Eric's trying to think of a way to pull one over on Gus, Sookie's not really into playing the waiting game. Sookie's balsy and will do anything for the ones that she loves and that's why I really do like her character. She's not necessarily a smart cookie, but she's resolute to do the right thing by those she loves. Gotta give it to Ms. Feistypants.

Letty Mae and Lafayette are digging up the yard of the house that Tara used to live in. Reverend Daniels comes to try to talk them out of taking another V trip but it ends up swinging the other way! What? They convince the good reverend to take some V with them and go on the trip to find out what Tara needs. There's an interesting little story that ensues.

It's Tara's birthday and Letty Mae's sober enough to throw her a party. It's a cute and happy scene until Tara's father comes home and starts yellin' and everything goes down hill. Little Tara heads to find a gun (her father's, that she hid) and thinks about shooting her father. Instead, she buries it in the yard. The whole of this show, we assume that Tara's whole journey is to learn to forgive her mother. When in fact, what she's been striving for, is to forgive herself for not shooting her father and saving her mother from a world of pain and drinking, thinking that Letty Mae was the one to drive him away. It comes at the eleventh hour, but I sort of like this twist for Tara's story line. All of Tara's issues and demons, stem from her unwillingness to forge herself for not being strong enough to protect her mother. It's a little twisted, but it's real life for some, and it's True Blood. It's what we expect.

Meanwhile, Hoyt's been back in Bon Temps for a few days now, and already his relationship with his girlfriend is taking a turn for the worst and poor Jason is stuck in the middle. Jason gets a text from PSYCHOHOSEBEAST Violet, of Jess and Adalyn gagged and tied up.

As he runs to save them, Bridget decides to go with him. Because when a cop tells you not to come with, you obviously jump in the car. So Jason immediately is captured by Violet, because Jason is always at a woman's mercy, and now we have everyone tied up with no means of escape. Great. Let's talk about this pre-torture scene, shall we? Torture chair with head vice for Wade. Adalyn gets the boob ripper and draining. Then Jess, chained in silver, gets this CRAZY TORTURE DEVICE. I can't even describe the thing that she was going to do to Jess. This is a family blog.
 So as Violet is going on about how amazing and perfect she is, BANG. She's shot and turns to goo. HOORAY! But..but..who? Who has saved the day?? Was it Andy? Nope. Was is Bridget? Nope. WHAT THE- HOYT?! WIN!!! And Jess looks like him as her knight in shining armor. Poor Jason. He's put into the friend zone for the last time. Hoyt meets up with Jason at the bar and he asks Jason about Jessica. He's interested. They're still in love. It's pretty cute, but also pretty sad. It can't end well. And then Hoyt shows up to Jess' door with blood for Bill (CUTE) and they talk but not about what used to be. They just talk like new friends. They get a do over. But do they?

Sookie and Bill: they spend a whole episode loving each other.

For a true Bill fan 'til the true death like me, I both LOVE it and HATE it, because I know that TB is setting me up for failure and heartache.

So Sookie discovers that they are holding Sarah Newlin in the basement of Fangtasia. She deduces that Sarah must be what cured Eric. As she brings Bill back through the tunnel (see what they did there?), Pam and Eric catch them in the act. And then the worse thing happens for a Bill fan 'til the true death like me... Bill decides not to drink the cure. GAH!
Rattlesnake
This recipe is taken from Harry Craddock’s 1930 Savoy Cocktail Book, where it caters for six people and bears the line: “So called because it will either cure Rattlesnake bite, or kill Rattlesnakes, or make you see them.”

MARTINI OR COUPE
2fl oz/60ml rye whiskey
dash absinthe
4 tsp lemon juice
3 tsp egg white
2 tsp sugar syrup
see page 288
ice cubes

Shake all the ingredients briskly with ice and fine strain into a glass and serve.

More of the World's Best Cocktails here:

http://qbookshop.com/products/199837/9781592335275/World-s-Best-Cocktails.html

Friday, August 15, 2014

Bread and Butter Pickles

I decided not to grow my own cucumbers this year. Mostly because every year that I have grown them, they've taken over my entire yard. Thankfully I've been getting loads of them from my local farm (thanks Cider Hill) and from my neighbors. So today is my canning and pickling day. Top of my list is turning my cucumbers into these amazing bread and butter pickles.

Bread and Butter Pickles
Excerpted from The Kitchen Pantry Cookbook by Erin Coopey



Bread and butter pickles always remind me of my dad. He likes to eat them alongside a good sandwich. These are a lovely accompaniment to ham and Swiss. You can also chop them up to use in potato salad or macaroni salad.

Yield: Makes two 1-pint (475 ml) jars or one 1-quart (950 ml) jar

Ingredients
6 pickling cucumbers, each 4 to 5 inches (10 to 13 cm) long
1/2 large sweet onion
2 tablespoons (30 g) kosher salt
4 cups (945 ml) water
1 cup (235 ml) distilled white vinegar
1/2 cup (115 g) packed light brown sugar
1/2 teaspoon celery seed
1/2 teaspoon turmeric
1/2 teaspoon mustard seeds

Directions
Wash and slice the cucumbers into thin slices, about 1/8 inch (3 mm) thick. This is best accomplished using a mandoline, if you have one. Place in a large glass or ceramic mixing bowl.

Slice the onion in half from stem to root. Slice off the stem end of the onion. Leaving the root intact, peel away the skin of the onion. Place the peeled onion cut-side down on a cutting board and, starting at the stem end, slice into 1/4-inch (6 mm) slices. Add the onion to the cucumbers.

In a separate bowl, combine the kosher salt and water. Stir until the salt has dissolved. Pour over the cucumbers and onion and allow to brine at room temperature for 2 hours. Drain the cucumbers and onion in
a colander and rinse thoroughly with cool water. Drain. Combine the vinegar, brown sugar, celery seed, turmeric, and mustard seeds in a medium-size saucepan. Bring to a boil over high heat. Add the cucumbers and onion. Reduce the heat and simmer for 10 minutes. Remove from the heat and allow to cool to room temperature. Transfer the pickles to a sterilized pint (475 ml) jars. Cover and refrigerate for up to 3 months.


Not Your Average Sweet Pickle

There isn’t a definitive answer for how bread and butter pickles got their name, but here are a couple origin stories I found: Number one—Bread and butter pickles got their name during the Depression when they were as common as bread and butter during a meal. Number two—Bread and butter pickles got their name from the common Victorian practice of serving bread and butter with pickles. I am voting for number two, myself, but your guess is as good as mine.

Even if you are not a big fan of sweet pickles, you might find that you enjoy bread and butter pickles. There’s a savory component to them with the addition of onion, mustard seed, and celery seed. Give ’em a shot! Trust me.

--

The Kitchen Pantry Cookbook

Tastier, Healthier, Homemade

You work hard to make dinner—choosing the best food, mastering preparation techniques, and picking the perfect recipes. But what about the unsung staples, the ingredients and condiments that build and accompany your meal? Too often, the store-bought versions are loaded with extra salt, sugar, allergens, and preservatives, and they end up bland and uninspiring. But you don’t have to limit yourself to the same tastes and the same plastic bottles. With Kitchen Pantry Cookbook you can create your own staples—fresh, delicious, and just the way you like them. Chef Erin Coopey shows you 90+ recipes and variations to personalize your pantry. You’ll never go back to the bottles.

Stock your kitchen pantry with:

· Condiments: Everything you need—Mayonnaise, Dijon Mustard, Ketchup, Steak Sauce, and more

· Nut butters and spreads: The classics and the creative—Homemade Peanut Butter, Chocolate Hazelnut Butter, Vanilla Chai Pear Butter, and more

· Salad dressings: All your favorites, from Balsamic Vinaigrette to Honey Mustard to Sesame Tahini

· Stocks: The basics to have on hand, including Chicken Stock, Vegetable Stock, and Court Bouillon

· Relishes and refrigerator pickles: Delicious and easy—Bread and Butter Pickles, Pickled Peppers, Sauerkraut, and more

· Chips, dips, and dunks: Snacks that hit the spot, from Homemade Potato Chips with French Onion Dip to Tortilla Chips with Tomatillo Salsa

Thursday, August 14, 2014

Paleo Grilling Skinny Chicken

Fall is nearing, but it's not quite upon us yet, so let's embrace these last few weeks of summer with an ode to our grill. Whether you're planning a Labor Day backyard party or just trying to make the most of the longer days left, this recipe from Paleo Grilling is a great choice. Plus, it teaches you how to "spatchcock" a chicken. That alone is sure to impress anyone at a party.

Skinny Chicken
Excerpted from Paleo Grilling by Tony Federico and Jay Phelan

Butterflied “spatchcock ” style, this chicken will cook up quickly with crispy skin and super juicy meat. To make it even better, it’s basted with SlimPalate.com’s Signature Sugar-Free Barbecue Sauce.

“You could probably get through life without knowing how to roast a chicken, but the question is, would you want to?” ‑Nigella Lawson



SlimPalate’s Signature Sugar-Free Barbecue Sauce:

2 tablespoons (32 g) tomato paste


1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 medium onion, diced
3 cloves garlic, minced
1/4 cup (60 ml) apple cider vinegar
1 teaspoon mustard powder
1 teaspoon cumin
1 teaspoon red chile powder
3/4 teaspoon smoked paprika
2 tablespoons (30 ml) macadamia nut oil
Salt and pepper to taste
Chicken broth or stock, as needed
3-pound (1362 g) whole chicken, spatchcocked (see Note)

Preheat one side of a grill to high heat. If using coals, move all coals to one side of the grill. Put a cast-iron skillet on the grill grate and close the lid.

To make the sauce: Combine all the sauce ingredients in a blender, blending until very smooth. If needed, use chicken broth to thin the sauce. Coat the entire chicken with the sauce, reserving the rest. Once the grill is hot, place the chicken, skin side down, over direct heat, weighting it down with the cast-iron skillet (don’t forget to use your grilling mitts to move the skillet!). Cook for 6 to 10 minutes. Flip the chicken, weight it down with the skillet again, and grill for another 8 to 10 minutes. Remove the skillet and baste the entire chicken with the sauce. Place the chicken, skin side down, on the opposite side of the grill and cook for an additional 15 to 20 minutes over indirect heat.

When the chicken is done, transfer to a platter and allow to rest for 5 minutes before carving.

Yield: 4 to 6 servings

What the Heck Is a Spatchcocked Chicken?

A spatchcocked chicken is simply a butterflied whole chicken. You can ask your butcher to do this for you, or you can do it yourself by removing the backbone with cooking shears, opening the chicken up, and pressing it flat.

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The Paleo diet is all about getting back to the basics; eating food in its most simple, unprocessed form, just like our ancestors. What could be more primal than cooking meat over a fire? This book, from Tony Federico and Chef James Phelan, features more than 100 recipes for grilling, smoking, and searing natural, locally farmed beef, chicken, pork, and wild game over fire. Paleo Grilling will help you to choose the best meats for any meal, and offers both innovative new recipes as well as internationally inspired dishes, including desserts and sides, suitable for the modern caveman.