Ryan Farr and Kent Schoberle of San Francisco's 4505 Meats taught me and my pal Dallas how to butcher a steer!

I LOVE ANIMALS. THEY’RE DELICIOUS.

Scientists agree: humans evolved to eat meat. So for optimal health, I include a healthy amount of it in my diet.

Eating meat isn’t just good for you; it can be ethical and sustainable, too. Just try to stick to the highest possible standards that your pocketbook can accommodate. Buy your meat from local farms and farmer’s markets, or join a cowshare or a Community Supported Agriculture (CSA) program that offers farm-fresh pick-ups or deliveries. After all, the food we put in our bodies has a huge impact not just on our health, but on our environment as well.

If you’re prioritizing your protein purchases, put grass-fed, sustainably raised beef, lamb, goat, and venison at the top of your list. Whenever possible, make sure your grass-fed meat is grass-finished, too; otherwise, “grass-fed” could just mean that the animal was fed the unholy triumvirate of soy, wheat, and corn as soon as it was old enough to be crammed into a feedlot at a factory farm.

The meat of grass-fed ruminants can be pricy, so when you spot a sale or discount, stock up on as many different cuts as you can haul away in the trunk of your car: steaks, ribs, roasts—you name it. Tougher cuts are cheaper, and can be slow-cooked or pressure-cooked to tender perfection. Make sure you have plenty of ground beef, too. It can come in handy when you need to whip up a quick dinner.

Pigs aren’t “grass-fed” because they aren’t vegetarians, but with a bit of extra effort, you can find pasture-raised pork. Avoid pigs that are raised on garbage and chemical injections, and get the ones that eat what nature intended.

Do your best to get the good stuff, but if you’re stuck with conventionally-raised, grain-fed meat, don’t freak out. Just choose lean cuts and trim off the excess fat. (The fat profile of factory-farmed animals is less than optimal.)

One final tip: get yourself an extra freezer. A big one. 

 

POLPETTE DI VITELLO

Close your eyes and imagine a meatball. Are you picturing a humongous orb of “imbreaded” meat drowning in spaghetti sauce? Well, don’t. Classic Italian polpette are typically enjoyed as-is—no toppings required. Rather than relying on tomato sauce to punch up the flavor, these veal meatballs are seasoned with fragrant spices and subtle herbs. Sure, you can still enjoy polpette with some marinara sauce on the side, but the meatballs themselves are the main attraction.

Unfortunately, traditional polpette recipes call for adding milk-soaked bread crumbs as a moist, spongy binding agent. What are gluten-free, dairy-free cooks to do? Many turn to almond flour or coconut flour as a substitute for the bread crumbs, but more often than not, they wind up with dry, dense, overcooked lumps of meat.

Luckily, I’ve uncovered the secret to making tender meatballs without bread: mashed cauliflower. A bit of mash binds the ingredients together while adding just the right amount of lightness. But don’t tell anyone, or I’ll track you down.

Makes 48 meatballs		2 pounds ground veal
Hands-on time: 30 minutes		½ cup minced fresh basil
Total time: 30 minutes		½ cup minced fresh Italian parsley
		2 teaspoons kosher salt
		1 teaspoon freshly ground black pepper
		1 cup Garlic Mashed Cauliflower
		½ medium yellow onion, finely minced
		2 garlic cloves, minced
		1 cup ghee, for frying
		½ cup marinara sauce, warmed (optional)

 

DO THIS:

1. Using your hands, gently combine the veal, basil, parsley, salt, pepper, mashed cauliflower, onion, and garlic in a large bowl. Form the meat mixture into 1½-inch balls.
2. Heat the ghee in a large skillet over medium-high heat. Make sure there’s enough oil to reach halfway up the meatballs. Once the oil’s hot and shimmering, fry the meatballs, turning occasionally, for 2 minutes or until cooked through.
3. Transfer to a wire rack to drain off any extra oil, and serve with marinara sauce, if desired.

In Abruzzo, meatballs are rolled out to the size of marbles, about ½ inch in diameter. They’re called polpettine (not to be confused with Palpatine, the evil Emperor from Star Wars).

SLOW COOKER KOREAN SHORT RIBS

After stumbling home in the too-bright morning sunshine from another graveyard shift at the hospital, I just want to spend time with my little guys and then face-plant into my pillow. Prepping for dinner is the last thing on my mind. Fortunately, I can quickly toss some ingredients into my slow cooker and pass out, confident that I’ll wake up to the smell of a simmering pot of slow-cooked, Asian-spiced short ribs.

This recipe was inspired by the smarty-pants over at America’s Test Kitchen, who—in the course of making a similar dish—found that searing the meat in advance isn’t strictly necessary. The flavors will develop and intensify on their own in the slow cooker, so if you’re short on time, skip the browning and just throw everything into your slow cooker.

Makes 4 servings		6 pounds bone-in English-style beef short ribs
Hands-on time: 15 minutes		Kosher salt
Total time: 10 hours		Freshly ground black pepper
		1 medium pear or Asian pear, peeled, cored, and chopped medium
		½ cup coconut aminos
		6 garlic cloves, smashed and peeled
		3 scallions, chopped medium
		1 (1-inch) piece fresh ginger, peeled and cut into coins
		2 teaspoons Paleo-friendly fish sauce
		1 tablespoon apple cider vinegar
		1 cup Bone Broth or stock of choice
		¼ cup minced fresh cilantro

DO THIS:

1. Arrange an oven rack 4 to 6 inches from the heating element, and preheat the broiler.
2. Generously season the short ribs with salt and pepper, and lay the ribs bone-side up on a foil-lined baking sheet. Broil the ribs for 5 minutes, and then flip and broil for an additional 5 minutes or until browned on both sides.
3. Stack the ribs in a single layer in the slow cooker. You may need to lay them on their sides to fit ’em all in.
4. Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and purée until smooth. Pour the sauce evenly over the ribs, and add the broth to the pot. Cover the slow cooker and set it to low. Cook the ribs for 9 to 11 hours.
5. When you’re ready to eat, transfer the meat from the slow cooker to a serving platter. After 5 minutes, you can ladle the fat off the surface of the braising liquid if you wish. Adjust the seasoning with salt and pepper to taste, and pour a cup of the sauce over the ribs. Garnish with cilantro and serve the remaining sauce on the side.

 

You may want to make this dish ahead of time and store it in your fridge. During the cooking process, the short ribs will release a ton of fat into the gravy, which you can easily remove when the chilled fat hardens.

KABOB KOOBIDEH

Persian in origin, kabob koobideh was originally prepared by using a wooden mallet to hammer seasoned meat on a flat stone and cooking it on skewers. Modern versions are a tad less smash-tastic, but just as juicy, tender, and delicious. If you’ve got some ground beef or lamb in the fridge, these meat sticks are a fantastic change of pace. Just be sure to thoroughly knead the mixture of meat and finely minced onions, and use flat metal skewers (at least ⅜ inch wide) so these delicate kabobs will hold together and cook evenly.

Makes 6 kabobs		2 medium yellow onions, roughly chopped
Hands-on time: 30 minutes		2 pounds ground beef
Total time: 4½ hours		2 teaspoons kosher salt
		Freshly ground black pepper
		1 large egg
		1 teaspoon ground sumac (optional)

DO THIS:

1. Purée the onions in a blender until it resembles an onion slushy. Spoon the onions into a fine-mesh sieve set over a bowl to drain off the liquid. Reserve the liquid in a bowl.
2. Add the beef, drained onions, salt, and several grinds of pepper to the work bowl of a large food processor fitted with a chopping blade. Pulse until the ingredients are well incorporated.
3. Transfer the meat to a large bowl and mix in the egg. Squeeze the mixture between your fingers and knead until the texture is tacky. Refrigerate the meat for at least 4 hours and up to 12 hours.
4. When you’re ready to cook the kabobs, preheat your grill to high. Line a rimmed baking sheet with parchment paper.
5. Divide the meat into 6 portions. Wetting your hands with the reserved onion water or tap water will keep the raw meat from sticking to your hands. Grab a portion of meat and wrap it around the skewer. Squeeze the meat around the skewer to form a long tube. “Scissor” the meat with your fingers to form rippled bite-size segments.
6. Lay the finished kabobs on the baking sheet. With the ends of the skewers resting on the rims of the baking sheet, the meat should stay suspended. You can cover and refrigerate the kabobs ahead of time until you’re ready to cook.
7. Place two (or more) bricks on the grill so that you can suspend the kabobs between them. Don’t rest the meat directly on the grates; otherwise, it’ll stick, and you’ll be sad. Waaah.
8. Flip the kabobs every couple of minutes to ensure even cooking. Be careful not to cook them too long on one side, or the kabobs may sag, split, and fall. (Which, once again, will make you want to weep.) The kabobs’ll be done cooking in 8 to 10 minutes, depending on the heat of the grill.
9. Carefully slide the kabobs off the skewers and dust with sumac (if desired) before serving. By the way, kabob koobideh pairs wonderfully with Slow-Roasted Tomatoes, Caramelized Onions, and Easy Cauliflower “Rice”.

 

NO SKEWERS? NO GRILL? NO PROBLEM.

Fancy tools are fun, but these kabobs are just as tasty when broiled in the oven. Here’s how you can do it:

Instead of using skewers, carefully place the kabobs on a greased wire rack atop a foil-lined baking sheet. Broil the kabobs 6 inches from the heat source for 3 to 4 minutes on each side. Easy, right?

YANKEE POT ROAST

I love that there’s nothing fussy about Yankee pot roast. With roots in nineteenth-century New England, this one-pot comfort meal has never gone out of style. The basic formula has remained unchanged since the 1880s: sear off a cheap, tough cut of meat, and then slowly braise it with aromatics and broth until the roast is succulent and tender. Of course, that doesn’t mean our palates have to be stuck in the past. My version adds modern flair to this timeless classic, with a sweet balsamic reduction and bursts of umami that transcend eras and tastes. Mark my words: this ain’t your great-great-great-great-grandmother’s pot roast.

Makes 6 servings		1 (3½-pound) boneless beef chuck-eye roast
Hands-on time: 30 minutes		Kosher salt
Total time: 4 hours		Freshly ground black pepper
		2 tablespoons ghee or fat of choice, divided
		3 leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
		2 celery stalks, chopped medium
		2 medium carrots, chopped medium
		2 garlic cloves, smashed and peeled
		1 tablespoon tomato paste
		¼ cup balsamic vinegar
		½ ounce dried porcini mushrooms, soaked in hot water for 30 minutes, drained, and chopped medium
		2 sprigs fresh thyme
		2½ cups Bone Broth or stock of choice
		¼ cup chopped fresh Italian parsley

DO THIS:

1. Adjust an oven rack to the lower middle position and heat the oven to 275°F. Pat the roast dry with paper towels, and season it with ¾ tablespoon of salt and a few generous grinds of pepper.
2. Melt 1 tablespoon of the ghee in a large Dutch oven over high heat. Once it’s sizzling hot, sear the roast until evenly browned, about 3 minutes per side. Transfer the beef to a platter.
3. Lower the heat to medium, and add the remaining tablespoon of ghee. Toss in the leeks, celery, and carrots, and a pinch of salt. Sauté the vegetables until softened, about 5 minutes.
4. Add the garlic and tomato paste, and stir for 30 seconds or until fragrant. Pour in the vinegar and deglaze. (Kitchen newbies: “deglaze” means to scrape the browned goodness—known in French as the fond—from the sides and bottom of the pot so that it dissolves in the liquid.)
5. Nestle the roast atop the bed of vegetables on the bottom of the pot. Throw in the mushrooms, tuck in the thyme, and pour in the broth. The liquid should reach at least halfway up the sides of the roast. Bring the contents of the pot up to a simmer, and then remove it from the heat.
6. Place a piece of parchment paper on top of the stew and carefully push down until it touches the surface of the roast. Try not to burn your fingers. Cover the pot and place it in the oven.
7. Roast for 3 to 4 hours or until the meat easily comes apart with a fork. Remove the roast and the vegetables from the pot and tent it with a piece of foil. Boil the remaining liquid over high heat until it’s reduced by half. (In other words, make a reduction.) Taste and adjust for seasoning.
8. Slice the beef against the grain and serve with the sauce. Garnish with the Italian parsley.

You'll love this with Garlic Mashed Cauliflower!

 

 

NO-FUSS, NO-MUSS LEEK CLEANING!

Your leeks may look clean, but there’s still plenty of dirt hidden in the folds. Here’s how you can quickly and easily clean a leek:

1. Keeping the root end intact, cut the rest of the leek in half lengthwise.
2. Give the leek a quarter-turn, and then slice it lengthwise again (at a right angle from the initial cut)—again, keeping the root end intact.
3. Fan the leaves under running water to release the sand and mud. Finally, flick off the excess water and slice away!

 

 

 

SMASHED STEAK SKEWERS + CHERRY BARBECUE SAUCE

Makes 16 skewers | Hands-on time: 45 minutes | Total time: 45 minutes

I rarely throw around the term “caveman diet.” As I mentioned earlier, in our house, we simply try to prioritize whole, nutrient-dense ingredients, and steer clear of foods that tend to be more harmful than healthful. Sadly, I’ve found that when the word “caveman” is associated with the way we eat, people tend to stare at us like we’re absolutely bonkers. (Which we are, but that’s beside the point.)

Still, embracing the “caveman” label can be a fun way to get the whole family into the spirit of Paleo chow. Take these smashed steak skewers: they’re simple, tasty, and kid-approved. I can’t think of anything more primal than speared hunks of meat, flattened with a heavy object and grilled over an open fire—can you?

 

GET:

Cherry Barbecue Sauce

2 teaspoons ghee or fat of choice
½ cup minced shallots
Kosher salt
1 garlic clove, minced
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 tablespoon tomato paste
¼ cup coconut aminos
¼ cup balsamic vinegar
¼ cup apple juice
10 ounces pitted fresh or frozen dark sweet cherries, roughly chopped
Freshly ground black pepper

 

Smashed Steak Skewers

1 (1½-pound) flank steak
Kosher salt
Freshly ground black pepper
2 tablespoons melted ghee or fat of choice
¼ cup scallions, thinly sliced (optional)

 

DO THIS:

1. First, make the barbecue sauce. Melt the ghee over medium heat in a small saucepan. Add the shallots and a pinch of salt and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, and tomato paste, and sauté for 30 seconds until fragrant. Add the coconut aminos, vinegar, apple juice, and cherries, and bring the ingredients to a boil.
2. Lower the heat and simmer for 10 minutes or until the cherry mixture is thickened. While the sauce is simmering, stir occasionally and smush the cherries against the side of the pot.
3. Season the sauce with salt and pepper to taste. Transfer the sauce to a bowl and set aside.
4. Cut the steak in half lengthwise (along the grain). Then, slice the steak in half across the grain, then in fourths, and finally in eighths. You should end up with 16 rectangular pieces of meat. Carefully stab each chunk of meat through the center with a skewer.
5. Now comes the fun part: grab a hefty meat pounder or small cast-iron skillet, and smash each steak skewer until it’s about ½ inch thick. Season the beef with salt and pepper, and brush both sides with melted ghee.
6. Fire up your backyard grill, and cook over high heat for 1 to 2 minutes on each side.
7. Rest the meat skewers for 5 to 10 minutes before brushing on the cherry barbecue sauce. A garnish of fresh green scallions is optional, but it can instantly transform this rugged plate of skewers into a more refined dish. Serve immediately.

Grab some napkins 'cause this is gonna get MESSY!

SOUTHWEST COWBOY CHILI

Makes 6 servings | Hands-on time: 45 minutes | Total time: 4 hours

GET:

1 (4-pound) beef chuck roast, cut into 2-inch cubes
2 teaspoons kosher salt
4 slices bacon, cut into ¼-inch pieces
1 medium yellow onion, cut into ½-inch dice
2 tablespoons tomato paste
¼ cup ancho chile powder
2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons smoked paprika
6 cups Bone Broth or chicken stock, divided
1 ounce unsweetened chocolate, shaved
4 garlic cloves, minced
Juice from 1 small lime
Freshly ground black pepper
½ medium white onion, cut into ¼-inch pieces (optional)
½ cup minced fresh cilantro (optional)
½ cup julienned radishes (optional)
2 small limes, quartered (optional)

 

During college, Henry and I worked at the same research institute on campus, and every summer, the staff organized a friendly chili cook-off. Most of the participants approached the contest with casual good humor, thinking only of kicking back with bowls of chili and cold bottles of beer in the California sunshine.

But not us. We were in it to win it.

My future husband and I spent days tinkering with our chili, adding and subtracting ingredients until we landed on what we thought was a sure winner: a spicy mélange of meat and peppers...and beans and corn.

And just to be sure that we’d emerge victorious, we badgered some friends into brazenly stuffing the ballot box in our favor. Our chili won by a hair, but it was a hollow victory—and not just because everyone was already on to our vote-rigging scheme. We knew our chili wasn’t the best submission.

The true winner was a pot of rich, meaty, no-bean stew, with fork-tender pieces of flavorful chuck roast and just the right balance of salt and heat. It’s been twenty years since the contest, but I still dream about that chili. After countless hours in the kitchen, this recipe is the closest I’ve come to replicating the dish that should’ve rightfully won that cook-off all those summers ago. If you’re anything like me, you won’t soon forget this Southwestern-style chili, with its smoky spices and tender chunks of beef.

 

DO THIS:

1. Preheat the oven to 275°F. In a large bowl, toss the beef with the salt and set aside. Cook the bacon in a large Dutch oven over medium heat. Stir occasionally to ensure even browning. Once it’s crisp, transfer the crunchy bacon to a platter with a slotted spoon.
2. Increase the heat to medium-high. In batches, add the beef in a single layer to the bacon drippings in the Dutch oven, and brown the meat on two sides, about 2 minutes per side. Transfer the beef to a plate.
3. Lower the heat to medium, and add the yellow onion and tomato paste. Sauté until the onion is tender and translucent, about 5 minutes. In the meantime, combine the chile powder, cumin, oregano, paprika, and ½ cup of the stock in a small bowl. Mix until smooth, and then stir in the chocolate shavings.
4. When the onion is soft, stir in the garlic and chili-chocolate mixture, and cook for 1 minute or until fragrant. Add the seared beef, cooked bacon, the remaining 5½ cups broth, and the lime juice. Stir well. Increase the heat to high and bring the contents of the Dutch oven up to a boil. Cover, but leave the lid slightly ajar. Place the pot in the oven, and cook for 3 hours or until the meat is fork-tender.
5. Season with salt and pepper, and place the chili in the refrigerator overnight or up to 5 days to enable the flavors to meld. Reheat on the stove, and if desired, top with chopped white onion, cilantro, radishes, and limes.

Chuck roast is ideal for slow-simmered chili, but in a pinch, ground beef will work, too!

Bacon. Mushrooms. Beef. Dangerously good.

BIG-O BACON BURGERS

Makes 4 burgers | Hands-on time: 30 minutes | Total time: 30 minutes

GET:

2 tablespoons lard or fat of choice, divided
½ pound cremini mushrooms, minced
4 ounces bacon, frozen and cross-cut into small pieces
1 pound ground beef
1½ teaspoons kosher salt
Freshly ground black pepper
1 ripe heirloom tomato, sliced
4 butter lettuce leaves, rinsed and dried
8 whole Roasted Portobello Mushrooms (optional)

 

OPTIONAL TOPPINGS:

• Slow-Roasted Tomatoes
• Caramelized Onions
• Roasted Bell Peppers
• Paleo Mayonnaise
• Paleo Sriracha
• Sriracha Mayonnaise
• Quick-Pickled Carrot Strings
• Spicy Pineapple Salsa
• Holy ’Moly (Easy Guacamole)
• Paleo Ranch Dressing
• Louisiana Rémoulade

 

DO THIS:

1. Heat 1 tablespoon of the lard in a cast-iron skillet over medium heat, and sauté the cremini mushrooms until the liquid they release has cooked off. Set aside the cooked mushrooms.
2. Pulse the frozen bacon pieces in a food processor to the consistency of ground meat.
3. In a large bowl, combine the ground beef, bacon, and cremini mushrooms, and season with salt and pepper. Using your hands, gently combine the ingredients. Be careful not to overwork the meat. Divide the mixture into 4 portions (or more, if you’re making sliders), and use your hands to flatten each into ¾-inch-thick patties.
4. Melt the remaining tablespoon of lard in a cast-iron skillet over medium heat, and fry up the patties in the hot fat, turning once. Regular-sized (6-ounce) burgers should take about 3 minutes per side; slider burgers should take about 2 minutes per side. The meat inside should be perfectly pink all the way through, and studded with pretty little pieces of smoky bacon and mushrooms.
5. Transfer the patties to a wire rack so that any excess cooking fat can drain off. Wrap each patty in sturdy butter lettuce leaves and serve with tomato slices.
6. Looking for an alternative to hamburger buns? Use Roasted Portobello Mushrooms instead. Oh, and don’t forget to load up your burgers with any or all of the suggested toppings above, people.

  A word to the wise: Make more than you think you'll need!

LOCO MOCO

As you peer into your fridge, wondering what to make for dinner, your gaze lands on a carton of eggs and some leftovers: Easy Cauliflower “Rice,” Big-O Bacon Burgers, gravy from your Slow Cooker Chicken. Jackpot—the stars have aligned. Aloha, loco moco.

Loco moco combines hamburger patties, rice, brown gravy, and fried eggs to create a singularly rib-sticking plate of Hawaiian comfort food. Invented in the 1940s by a Hilo restaurant owner in response to requests from famished teenage customers, loco moco can now be found at virtually every roadside joint on the islands. And with any luck, the Paleo version of this ono grind will soon grace your table, too.

Makes 2 servings		2 large eggs
Hands-on time: 15 minutes		1 tablespoon ghee or fat of choice
Total time: 15 minutes		Kosher salt
		Freshly ground black pepper
		2 cups Easy Cauliflower “Rice” or Coconut Pineapple “Rice”
		½ cup Caramelized Onions (optional)
		2 Big-O Bacon Burger patties, hot
		½ cup gravy from Slow Cooker Chicken + Gravy

DO THIS:

1. Break the eggs into a bowl. Heat the ghee in a skillet over medium heat. Once it’s sizzling hot, gently pour in the eggs. As the eggs cook, season them with salt and pepper.
2. Fry the eggs to your desired doneness. I prefer firm whites and runny yolks, so I like to cook my eggs for 1 minute before flipping and cooking them for about 2 minutes more.
3. Divide the reheated “rice” onto 2 plates, and if desired, top with a mound of warm caramelized onions. Place a hot burger patty atop each plate of rice, and spoon on some gravy. Top with a fried egg before serving.

  A fun garnish: chopped nori and a pinch of crushed red pepper flakes!

 

ROAST BEAST

When it comes to properly cooking meats, I have notoriously high standards. I want my steaks and roasts to be perfectly pink and medium-rare from stem to stern—a result that’s difficult to accomplish without a sous-vide cooker. (This, of course, explains my obsession with my temperature-regulated water oven.)

But sous vide isn’t the only game in town. Ryan Farr of San Francisco’s 4505 Meats—who once spent an entire day patiently teaching me how to butcher a steer—is an advocate of slow, low-temperature roasting. There’s no need to purchase any counter-hogging equipment; with an oven and an in-oven thermometer, anyone can transform any big cut of meat into juicy, perfectly cooked protein.

Don’t believe me? Check out how easy it is to make roast beef (or beast, if you prefer) using Ryan’s method.

Convinced? Good, ’cause I want you to try two of my favorite ways to make mayo. Roll up your sleeves!

Makes 6 servings		1 (3-pound) beef eye of round roast
Hands-on time: 15 minutes		Kosher salt
Total time: 12 hours		¼ cup Dukkah
		Freshly ground black pepper

DO THIS:

1. Liberally season the roast with salt, and then refrigerate in a large uncovered bowl overnight.
   Take the roast out of the fridge 1 hour before you start cooking to bring it up to room temperature.
2. Preheat the oven to 250°F with the rack in the middle position, and place a wire rack atop a foil-lined baking tray. Using paper towels, pat the roast dry. Rub the dukkah onto the surface of the roast, and season liberally with pepper.
3. Place the roast on the wire rack, and put it in the oven. Stick an instant-read, in-oven thermometer probe into the thickest part of the meat, and slow-roast for approximately 1½ hours or until the internal temperature reaches 130 to 132°F for medium-rare (or 140°F for medium).
4. Set the oven to broil, and adjust the rack so that the meat is about 4 inches from the heating element. Broil for 1 minute, and then flip the roast over and broil the other side for 1 more minute.
5. Transfer the roast to a plate, and tent with foil. Rest the meat for 15 minutes before slicing.

 

I'm obsessed with my deli slicer, but a sharp knife and a steady hand are just as good! 

GRILLED LAMB CHOPS + MINT CHIMICHURRI

Makes 4 servings | Hands-on time: 30 minutes | Total time: 1 hour

The beauty of this recipe is that you don’t have to waste precious hours of your life marinating these lamb chops before it’s time to cook. Just pick up a couple of racks of lamb on your way home from work, and in about an hour, you’ll have a platter of zesty chops ready for your hungry clan. The secret? By resting your grilled lamb in a pool of minty chimichurri, the meat’ll soak up all the finger-lickin’ flavors in no time at all.

 

GET:

Grilled Lamb Chops

Kosher salt
16 lamb rib chops, frenched
Freshly ground black pepper
2 tablespoons ghee or fat of choice, melted

 

Mint Chimichurri

1 cup fresh parsley, chopped
½ cup fresh mint, chopped
¼ cup minced shallots
¼ cup balsamic vinegar
1 tablespoon salt-packed capers, soaked, rinsed, drained, and minced
1 teaspoon minced garlic cloves
¼ teaspoon crushed red chile flakes
Freshly ground black pepper
½ cup extra-virgin olive oil

 

DO THIS:

1. Salt the chops on both sides and bring them up to room temperature on the counter while you’re making the chimichurri.
2. Put all the chimichurri ingredients except the olive oil into a food processor or blender, and pulse until the contents are roughly chopped. Then, resume pulsing while adding the olive oil in a steady stream. Once a smooth chimichurri forms, pour it into a large, deep dish than can fit all of the lamb chops.
3. Pat the chops dry with a paper towel and season with pepper. Brush with melted ghee.
4. Set a gas grill to medium-high or build a medium-hot fire in a charcoal grill. (No grill? Use a cast-iron skillet over medium heat.) Cook the chops for 2 to 3 minutes on each side or until the lamb reaches your desired doneness. Place the chops directly into the chimichurri, and toss to coat well. Rest the chops for 10 minutes before serving.

My kiddos call 'em LAMB LOLLIPOPS! 

SLOW COOKER KALUA PIG

Makes 8 servings | Hands-on time: 10 minutes | Total time: 16 hours

Once or twice a year, our family decamps to Hawaii—our home away from home. I love everything about the islands: the people, the pace, the climate, the beaches, the sunsets, the food.

Foremost among the Hawaiian dishes I crave? Kalua pig.

Often the headlining dish in a lu’au, kalua pig is the epitome of slow-roasted porky goodness. And I do mean slooow.

To make kalua pig the old school way, you first have to dig an imu—a big underground pit oven—and build a fire in it. Into the imu goes a whole pig, stuffed with hot volcanic rocks and wrapped in ti and banana leaves. The pig (pua’a in Hawaiian) is usually enveloped by chicken wire, too, so that once the pork is cooked and ready for removal, the fall-apart-tender meat stays together. The pua’a is then covered by burlap, a tarp, and a mound of dirt. Eight to ten hours of slow roasting (and a good amount of shoveling) later, dinner is served.

But something tells me that your local fire marshal is less than enthusiastic about you excavating part of your backyard so you can bury and cook a pig in it. So to keep you out of trouble, here’s a much less labor-intensive recipe for succulent, Hawaiian-style kalua pig. All you need are a few strips of bacon, a pork roast, Hawaiian sea salt, a slow cooker, and a little patience. The slow cooker helps retain all the juices of the meat, producing a roast pork that’s ridiculously tender and flavorful.

 

GET:

3 slices bacon
1 (5-pound) pork shoulder roast, bone-in or out (it doesn’t matter)
5 garlic cloves (optional)
1½ tablespoons coarse Alaea Hawaiian sea salt

 

 

ALAEA WHAT?

Coarse and unrefined, Alaea sea salt gets its deep terra-cotta hue from alae, a purified red volcanic clay that originated on the island of Kauai. The red clay is more mineral-rich than most salts, and imparts a subtle earthiness to dishes.

I stock up on Alaea salt whenever I visit Hawaii, but you don’t need to fly to paradise to get your hands on this wondrous ingredient—it’s widely available for purchase online.

Even if you don’t have any Alaea salt on hand, don’t fret. There’s nothing quite like the real thing, but in a pinch, any coarse salt will work.

 

DO THIS:

1. Line the bottom of a slow cooker with bacon slices. (No bacon? No worries. You can replicate the smoky flavor with 2 teaspoons of smoked paprika rubbed over the surface of the pork. Bacon does make it better, though.)
2. If desired, make 5 small incisions in the pork roast and tuck the garlic cloves inside.
3. Season the pork with the sea salt, making sure to get it in all the nooks and crannies.
4. Place the roast in the slow cooker on top of the bacon, skin-side up.
5. Cover and cook on low for 16 hours or until the meat is tender and easily shreds with a fork.
6. When the pork’s done, transfer the roast to a separate platter before shredding. Don’t shred the pork directly in the slow cooker; the cooking liquid can render the meat too salty.
7. Season to taste with some of the remaining cooking liquid before serving.

 

 

 

PUT THAT PIG TO WORK!

Juicy, tender slow cooker kalua pig is fantastic when served as-is, but it also makes for an incredibly versatile filling. I'm not kidding, folks: you can stick it in just about anything, and it'll be delicious.

Entertaining visitors for brunch? Make porky breakfast scrambles, omelets, or frittatas. Hosting a Mexican fiesta? Fill crisp lettuce tacos with savory kalua pig and top it with homemade guacamole and tomatoes. (Call it carnitas, and your guests won't be the wiser.)

And on those busy nights when you’re desperately in need of emergency protein (and wishing you were magically whisked away to Hawaii), just grab your leftover pork and toss it on a summer salad or wrap it in toasted sheets of nori. Dinner'll be on the table in no time at all!

 

VIETNAMESE LETTUCE CUPS

Blending Chinese and French influences, Vietnamese cuisine is pure alchemy; it balances and mixes flavors, textures, and temperatures to create unique, surprising dishes that pop.

This easy weeknight meal is a fantastic example. Scoop the steaming-hot filling into cool, crisp lettuce cups, add sweet-tart pickled carrot strings and a squirt of spicy sriracha, and get ready to be transported. Sure, this recipe requires some basic knife skills, but once your mise en place is set, it’ll take just minutes to get these wraps from wok to table.

Makes 4 servings		1 tablespoon coconut oil or fat of choice
Hands-on time: 30 minutes		1 small shallot, minced
Total time: 30 minutes		Kosher salt
		1 pound ground pork
		1 teaspoon minced fresh ginger
		1 garlic clove, minced
		1 teaspoon Paleo-friendly fish sauce
		2 teaspoons fresh lime juice
		Freshly ground black pepper
		½ medium Golden Delicious apple, cut into ¼-inch dice
		2 scallions, thinly sliced
		¼ cup minced fresh cilantro
		1 teaspoon minced fresh mint
		2 tablespoons minced fresh basil
		1 head butter lettuce, leaves separated
		Quick-Pickled Carrot Strings
		Paleo Sriracha

 

DO THIS:

In a large skillet or wok, melt the fat over medium heat. When it’s shimmering, add the shallot and a pinch of salt and sauté for about 3 minutes or until translucent. Toss in the ground pork and cook, stirring, until no longer pink. Add the ginger and garlic, and stir-fry until fragrant. Season with fish sauce, lime juice, and pepper. Remove from heat, add the apple and minced herbs, and stir to combine. Serve in individual butter lettuce leaves with a garnish of pickled carrot and sriracha.

 

No sriracha on hand? Top with thin slices of jalapeño pepper instead! 

 

MAPLE SAUSAGE PATTIES

Don’t you think it’s time to throw away that box of chemically enhanced, frostbitten sausage pucks buried in the back of your icebox? It’s not hard to make your own, you know. Seasoned with fresh herbs and a dash of maple syrup, these hearty homemade breakfast patties are the perfect way to start your day.

Makes 16 patties		2 pounds ground pork
Hands-on time: 30 minutes		2 tablespoons maple syrup
Total time: 30 minutes		1 tablespoon kosher salt
		1 teaspoon freshly ground black pepper
		2 teaspoons minced fresh sage
		1 teaspoon minced fresh thyme
		½ teaspoon minced fresh rosemary
		½ teaspoon ancho chile powder
		2 tablespoons ghee or fat of choice

DO THIS:

1. In a large bowl, mix all the ingredients together except the ghee. Be careful not to overwork the meat—you don’t want your patties to be dense and tough.
2. Use your hands to form the meat into sixteen 2-inch rounds. The patties should be roughly ¾ inch in height.
3. Melt the ghee in a large (12-inch) cast-iron skillet over medium heat. In two batches, cook the patties in the hot ghee for 4 minutes on each side, or until they’re cooked through and golden brown.

 

CHEW ON THIS:

• Don’t use lean or extra-lean pork, or you’ll end up with dry, crumbly, flavorless patties. Instead, shoot for pork that’s at least 20 percent fat. And remember: pastured is best!
• Wondering about ancho chile powder? It’s made from dried poblano peppers, and imparts a smoky, fruity heat to your food.
• If you’re avoiding sweeteners, feel free to replace the maple syrup with apple. Grate a peeled and cored apple and drain off the excess liquid before mixing it into the meat. Apple plus pork always equals yum.

Wanna make Paleo Sausage Egg Muffin sandwiches for breakfast? Visit me at NomNomPaleo.com for the recipe!

BRINNER is breakfast for dinner! Scramble some eggs with a generous pinch of Magic Mushroom Powder, and throw some Maple Sausage Patties on the side!

SUPER-PORKTASTIC MEATLOAF

This tender, flavorful, porky loaf was a clear-cut winner the very first time I made it. Don’t believe me? My (then) six-year-old declared that this dish merited “FIVE STARS!” and demanded seconds. But then again, just like all of us, he has a special place in his heart for just about anything topped with bacon.

Makes 6 servings		1 tablespoon ghee or fat of choice
Hands-on time: 30 minutes		1 small yellow onion, cut into ½-inch dice
Total time: 2 hours		½ pound cremini mushrooms, minced
		2 medium celery stalks, chopped medium
		½ cup loosely packed fresh Italian parsley
		¼ cup coconut cream
		1 pound ground pork
		1 pound frozen chopped spinach, thawed and squeezed dry
		¼ cup coconut flour
		1 teaspoon kosher salt
		1½ teaspoons freshly ground black pepper
		¼ teaspoon freshly grated nutmeg
		1 garlic clove, minced
		2 large eggs, lightly beaten
		5 bacon slices
		Marinara sauce, warmed, for serving (optional)

DO THIS:

1. Preheat the oven to 350°F with the rack in the middle position.
2. Heat the ghee over medium heat in a large cast-iron skillet. Add the chopped onion and mushrooms, and sauté until all the liquid evaporates and the onions are softened.
3. Toss the celery, parsley, and coconut cream into a blender or an immersion blender cup, and blend the ingredients until smooth.
4. In a large bowl, combine the ground pork, chopped spinach, coconut flour, salt, pepper, nutmeg, and garlic. Add the eggs to the rest of the ingredients. Pour the blended green mixture into the bowl, and use your hands to gently combine all of the ingredients.
5. Transfer the mixture to an ungreased 9-inch-by-5-inch loaf pan, and use your hands to form a smooth, flat top.
6. Layer the bacon slices on top, making sure to overlap them a bit. Don’t worry if the bacon slices dangle off the ends of the loaf pan—they’ll shrink as they cook. (The thicker the bacon, the less the shrinkage.)
7. You can cover and refrigerate the uncooked loaf for up to a day in advance of baking, but if you’re cooking it immediately, put the loaf pan on a foil-lined baking sheet before sticking it in the oven.
8. Bake for 70 minutes, rotating the loaf pan at the halfway point. Then, stick it under the broiler for 3 minutes to crisp up the bacon.
9. Rest the loaf for 20 minutes, and then slice it up. If you’re feeling particularly saucy, spoon some warmed marinara sauce on top before serving.

Do you prefer a moister, lighter-textured meatloaf? Try substituting a quarter-cup of Garlic Mashed Cauliflower in place of the coconut flour!

SIU YOKE (CRISPY ROAST PORK BELLY)

Makes 8 servings | Hands-on time: 45 minutes | Total time: 12 hours

Whenever I spy a slab of crisp roast pork belly hanging in the window of a Chinese barbecue joint, I start salivating. With a crackling-crisp golden-orange exterior and a lusciously succulent and juicy interior, Chinese siu yoke is every bit as smashing as it looks. Best of all, with just a bit of time and effort, you won’t even need to brave the Chinatown crowds to enjoy this utterly authentic version at home.

 

GET:

Roast Pork

1 (4-pound) pork belly
1½ tablespoon baking soda
1 quart boiling water, plus more for roasting
½ teaspoon kosher salt

 

Siu Yoke Marinade

2 teaspoons five spice powder
2 tablespoons kosher salt
2 tablespoons apple cider vinegar
1 tablespoon Paleo-friendly fish sauce
1 tablespoon honey

 

DO THIS:

1. Using a sharp, multi-pronged blade tenderizer or thumbtack (or, frankly, anything sharp, pointy, and clean), prick the pork skin all over. Make sure to pierce the skin, but don’t poke into the meat.
2. With a sharp knife, score the skin with parallel lines running along the width of the pork, about 1 to 2 inches apart. Again, cut through the skin, but not into the meat.
3. Place the pork skin-side up on a tilted wire rack in the sink. Dissolve the baking soda in the boiling water, and pour the scalding-hot alkaline solution over the skin of the belly. Pat the skin very dry with a clean cloth or paper towels.
4. In a bowl, combine the marinade ingredients and stir thoroughly to form a uniform mixture.
5. Place the pork belly skin-side down on a flat surface. Rub the marinade onto the surface of the exposed meat (but don’t spread it on the skin side).
6. Flip the belly over and place it skin-side up in a baking dish. Refrigerate it overnight, uncovered.
7. One hour before you plan to cook the pork belly, remove it from the refrigerator so it can come up to room temperature. In the meantime, preheat the oven to 375°F with the rack placed in the middle position. Fill a foil-lined roasting tray with at least a half-inch of boiling water.
8. Pat the pork belly skin dry (yes, again), and sprinkle ½ teaspoon kosher salt over the skin. Place the pork skin-side up on a wire rack, and set the rack atop the prepared roasting tray.
9. Roast in the oven for 60 to 80 minutes or until the internal temperature of the pork belly reaches 160°F. (Use an instant-read thermometer to be sure.)
10. Increase the heat to broil, and cook the pork belly until the skin is crispy and a char develops, 5 to 10 minutes. Rest the pork for 15 minutes, and then use a serrated knife to scrape off the salt and any charred bits. Cut into 1½-inch pieces before serving.

Hong Kong: Home of the world's best siu yoke!

As a boy, Henry called the siu yoke skin "BOK-BOK" due to its audibly crunchy pop when you take a bite. We tease him mercilessly about it.