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The Domestic Man by Russ Crandall - 1M ago

Hello everyone. You may have noticed that I haven’t been on social media, or posting to this site, for the past few months.

In February, right around the time of my last posting, a friend of mine took his life. Unfortunately, this isn’t the first time I’ve grieved for a fellow military service member under these circumstances; suicide is a tragically prevalent occurrence among active duty and veterans. But Bryan’s passing really pulled the carpet from under me. I had visited Florida just a couple weeks before he took his life, and we had excitedly chatted about his next assignment, which was going to require him to be in top shape. “Let’s meet up soon to talk diet stuff”–his last words to me.

I’m still processing this grief: I am equal parts angry, bitter, and saddened. Our final conversation was left unfinished, the perfect metaphor for all the relationships severed by his one, ultimately cruel, act. But the best way for me to work through this frustration has been to retreat from social media, and use that extra time as an opportunity to strengthen my bonds with those around me. I’ve always been a private person (this whole “blog” thing really unexpectedly blew up on me), and so it felt right for me to step away for a while.

At the same time, I was becoming keenly aware that my online presence is missed, and so I decided to jump on to let you know that I’m fine, and I’ll be back soon. I’m in the revision stage of my next cookbook; we had to go back to the drawing board a bit, but overall I’m very happy with how things are turning out. The good news is that I trimmed out quite a few recipes from the book, and so I have plenty of new, excellent recipes to share with you once I get back into the swing of things. It’s going to be a bit longer still, as I also have some work-related travel over the summer.

Thanks for sticking around, and for your patience, and I’ll be in touch soon.

Russ

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I’m going to be upfront with you – if you don’t like bitter foods, you probably won’t like this week’s recipe. Much as I’d like to tout that I’ve developed a way to eliminate the bitter momordicin compounds which make this vegetable one of the most astringent foods on the planet, that’s just not going to happen. But, there’s a bit of fun to be found in diving into this historically medicinal gourd; a new taste sensation is especially exciting for those who prefer their coffee black.

In truth, there are a few tricks to make bitter melon more palatable. First, salting and squeezing the melon extracts some of its bitter juices. Pairing the bitter melon with tangy amchur (green mango) powder, sweet coconut palm sugar, and a generous amount of spices also help balance the overall flavor. Finally, giving the melon slices a nice crisping near the end of cooking, and garnishing them with fresh cilantro as they come off the heat, give the dish an ideal texture.

There are two main varieties of bitter melon: the warty, light green Chinese cultivar, and the spiny, dark green Indian version. Both work fine for this recipe, but I prefer the exotic look of the Indian variety.

Karela Bhaji - Pan-fried Bitter Melon (Gluten-free, Paleo, Primal, Perfect Health Diet)
  • Servings: 4
  • Time: 1 hour
  • Difficulty: Easy

1 lb Indian or Chinese bitter melon
1 ½ tsp salt, divided, more to taste
1 tbsp ghee
2 tbsp avocado oil
½ tsp cumin seeds
¼ tsp fennel seeds
1” ginger, grated
2 cloves garlic, minced
1 onion, finely chopped
½ tsp garam masala
½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp kashmiri red chili powder
¼ tsp black pepper, more to taste
1 tsp amchur (green mango) powder
2 tsp coconut palm sugar
½ cup chicken stock
fresh chopped cilantro to garnish

1. Slice the bitter melon in half lengthwise; using a spoon, scrape out and discard the seeds and pith. Slice the melon into ¼” slices, then transfer to a colander suspended over a mixing bowl; sprinkle with 1 tsp of the salt and drain for 30 minutes. Gently squeeze and blot the melon dry to extract some of its bitter juices.

2. Warm the ghee and oil in a large skillet over medium-high heat until shimmering; stir in the cumin seeds and fennel seeds, and toast until aromatic, about 30 seconds. Stir in the garlic and ginger and saute until aromatic, another 30 seconds, then reduce heat to medium and add the onion, coriander, turmeric, chili powder, pepper, and remaining ½ tsp salt. Saute until the onion is softened, about 6 minutes. Stir in the bitter melon and chicken stock, and saute until the melon is tender and the liquid has mostly evaporated, about 10 minutes, stirring often.

3. Stir in the amchur powder and sugar; increase the heat to high, and pan-fry until any liquid has evaporated and the melon and onions begin to crisp, about 3 minutes, stirring often to prevent burning. Season with salt and pepper to taste, then serve garnished with cilantro.

Note: In the year leading up to my new cookbook’s release, I will be regularly releasing these recipes to 1) maintain a continuing conversation with my readership and 2) give visitors to this site an opportunity to test and provide feedback before editing. For more information on this new approach, read my post here.

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The Domestic Man by Russ Crandall - 3M ago

My wife and I are still reeling from the sheer amount of recipe testers who volunteered to tackle a recipe (or three) during this last stage of recipe tweaks for my next cookbook. We ended up sending out nearly 2,000 recipes, and we’re still parsing through all of the feedback and applying your suggestions to the manuscript – thanks to everyone who helped out!

I still have over a month of writing to go before I turn in the manuscript, then a few rounds of edits, so chances are I’ll be a little quieter than usual on the blog – case in point, I totally forgot to post a recipe last week. Yikes!

So this week we’re going to pull out an old favorite, which was published in Paleo Takeout but hasn’t made it to the blog until today. Although we love rice well enough, sometimes a plate of Cauliflower Fried Rice is just the ticket: we can clean out the fridge and the cauliflower sits a bit more lightly in the stomach compared to rice. I’ve found that baking the cauliflower “rice” ahead of time browns it nicely without making the end product all mushy. I prefer to use any leftover meat I happen to have in the fridge, but you could use fresh meat or shrimp, too (instructions below the recipe).

Cauliflower Fried Rice (Gluten-free, Paleo, Primal, Perfect Health Diet, Whole30-friendly)
  • Servings: 4
  • Time: 1 hour
  • Difficulty: Easy

CAULIFLOWER RICE:
1 head cauliflower, cut into large chunks
1 tbsp avocado oil or melted ghee or coconut oil
1 tsp sea salt
1/2 tsp white pepper
1/4 tsp fish sauce

SAUCE:
1 tbsp tamari (or 1 1/2 tbsp coconut aminos)
1 tsp fish sauce
1 tsp Chinese cooking (rice) wine or mirin
1 tsp coconut palm sugar or honey (omit for Whole30)
1/4 tsp white pepper

3 tbsp avocado oil, divided
3 large eggs, beaten
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 lb leftover cooked meat, cut into bite-sized pieces (shrimp or raw meat okay, see note below)
2 medium carrots, diced
1 cup frozen peas, rinsed in cool water and drained
1/2 tsp toasted sesame oil
salt to taste

1. Preheat your oven to 425F. In batches, pulse the chopped cauliflower in a food processor until it is the consistency of rice or couscous, about 10 to 15 pulses. Transfer to a mixing bowl, then add the oil, salt, pepper, and fish sauce, then gently toss to combine with the cauliflower. Spread evenly on a baking sheet, then bake in the middle of the oven until slightly browned at the edges, 18 to 20 minutes, gently turning about 10 minutes into cooking. Set aside to until completely cool, about 10 minutes.

2. Combine the sauce ingredients and set aside. In a wok, heat 1 tbsp of the oil over medium-high heat until shimmering, about 1 minute. Add the eggs and fry until scrambled and mostly dry, about 2 minutes, then remove from the wok and set aside.

3. Add the remaining 2 tbsp of oil to the wok and warm until shimmering. Add the onion and stir-fry until softened and golden at the edges, about 2 minutes. Add the garlic and sauté until aromatic, about 20 seconds.

4. Add the meat and sauté until the warmed through and crisping, about 1 minute, then add the carrots and stir-fry until the carrots are soft around the edges, about 1 minute.

5. Increase the heat to high and add the peas, cauliflower rice, and sauce, tossing to combine. Stir-fry until the peas are bright green, about 2 minutes. Finally, add the eggs back in. Toss with the sesame oil, season with salt to taste, then remove from the heat, and serve.

*** If using shrimp or raw meat (like chicken thighs or steak), cut everything up into bite-sized pieces, then simply stir-fry in 1 tbsp of oil until cooked through before you cook the egg in step #2, and set it aside until step #4. Right before taking the meat out of the wok to set aside, stir in a splash of tamari and rice wine.

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I’m going to be upfront with you – if you don’t like bitter foods, you probably won’t like this week’s recipe. Much as I’d like to tout that I’ve developed a way to eliminate the bitter momordicin compounds which make this vegetable one of the most astringent foods on the planet, that’s just not going to happen. But, there’s a bit of fun to be found in diving into this historically medicinal gourd; a new taste sensation is especially exciting for those who prefer their coffee black.

In truth, there are a few tricks to make bitter melon more palatable. First, salting and squeezing the melon extracts some of its bitter juices. Pairing the bitter melon with tangy amchur (green mango) powder, sweet coconut palm sugar, and a generous amount of spices also help balance the overall flavor. Finally, giving the melon slices a nice crisping near the end of cooking, and garnishing them with fresh cilantro as they come off the heat, give the dish an ideal texture.

There are two main varieties of bitter melon: the warty, light green Chinese cultivar, and the spiny, dark green Indian version. Both work fine for this recipe, but I prefer the exotic look of the Indian variety.

Karela Bhaji - Pan-fried Bitter Melon (Gluten-free, Paleo, Primal, Perfect Health Diet)
  • Servings: 4
  • Time: 1 hour
  • Difficulty: Easy

1 lb Indian or Chinese bitter melon
1 ½ tsp salt, divided, more to taste
1 tbsp ghee
2 tbsp avocado oil
½ tsp cumin seeds
¼ tsp fennel seeds
1” ginger, grated
2 cloves garlic, minced
1 onion, finely chopped
½ tsp garam masala
½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp kashmiri red chili powder
¼ tsp black pepper, more to taste
1 tsp amchur (green mango) powder
2 tsp coconut palm sugar
½ cup chicken stock
fresh chopped cilantro to garnish

1. Slice the bitter melon in half lengthwise; using a spoon, scrape out and discard the seeds and pith. Slice the melon into ¼” slices, then transfer to a colander suspended over a mixing bowl; sprinkle with 1 tsp of the salt and drain for 30 minutes. Gently squeeze and blot the melon dry to extract some of its bitter juices.

2. Warm the ghee and oil in a large skillet over medium-high heat until shimmering; stir in the cumin seeds and fennel seeds, and toast until aromatic, about 30 seconds. Stir in the garlic and ginger and saute until aromatic, another 30 seconds, then reduce heat to medium and add the onion, coriander, turmeric, chili powder, pepper, and remaining ½ tsp salt. Saute until the onion is softened, about 6 minutes. Stir in the bitter melon and chicken stock, and saute until the melon is tender and the liquid has mostly evaporated, about 10 minutes, stirring often.

3. Stir in the amchur powder and sugar; increase the heat to high, and pan-fry until any liquid has evaporated and the melon and onions begin to crisp, about 3 minutes, stirring often to prevent burning. Season with salt and pepper to taste, then serve garnished with cilantro.

Note: In the year leading up to my new cookbook’s release, I will be regularly releasing these recipes to 1) maintain a continuing conversation with my readership and 2) give visitors to this site an opportunity to test and provide feedback before editing. For more information on this new approach, read my post here.

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The Domestic Man by Russ Crandall - 6M ago

My wife and I are still reeling from the sheer amount of recipe testers who volunteered to tackle a recipe (or three) during this last stage of recipe tweaks for my next cookbook. We ended up sending out nearly 2,000 recipes, and we’re still parsing through all of the feedback and applying your suggestions to the manuscript – thanks to everyone who helped out!

I still have over a month of writing to go before I turn in the manuscript, then a few rounds of edits, so chances are I’ll be a little quieter than usual on the blog – case in point, I totally forgot to post a recipe last week. Yikes!

So this week we’re going to pull out an old favorite, which was published in Paleo Takeout but hasn’t made it to the blog until today. Although we love rice well enough, sometimes a plate of Cauliflower Fried Rice is just the ticket: we can clean out the fridge and the cauliflower sits a bit more lightly in the stomach compared to rice. I’ve found that baking the cauliflower “rice” ahead of time browns it nicely without making the end product all mushy. I prefer to use any leftover meat I happen to have in the fridge, but you could use fresh meat or shrimp, too (instructions below the recipe).

Cauliflower Fried Rice (Gluten-free, Paleo, Primal, Perfect Health Diet, Whole30-friendly)
  • Servings: 4
  • Time: 1 hour
  • Difficulty: Easy

CAULIFLOWER RICE:
1 head cauliflower, cut into large chunks
1 tbsp avocado oil or melted ghee or coconut oil
1 tsp sea salt
1/2 tsp white pepper
1/4 tsp fish sauce

SAUCE:
1 tbsp tamari (or 1 1/2 tbsp coconut aminos)
1 tsp fish sauce
1 tsp Chinese cooking (rice) wine or mirin
1 tsp coconut palm sugar or honey (omit for Whole30)
1/4 tsp white pepper

3 tbsp avocado oil, divided
3 large eggs, beaten
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 lb leftover cooked meat, cut into bite-sized pieces (shrimp or raw meat okay, see note below)
2 medium carrots, diced
1 cup frozen peas, rinsed in cool water and drained
1/2 tsp toasted sesame oil
salt to taste

1. Preheat your oven to 425F. In batches, pulse the chopped cauliflower in a food processor until it is the consistency of rice or couscous, about 10 to 15 pulses. Transfer to a mixing bowl, then add the oil, salt, pepper, and fish sauce, then gently toss to combine with the cauliflower. Spread evenly on a baking sheet, then bake in the middle of the oven until slightly browned at the edges, 18 to 20 minutes, gently turning about 10 minutes into cooking. Set aside to until completely cool, about 10 minutes.

2. Combine the sauce ingredients and set aside. In a wok, heat 1 tbsp of the oil over medium-high heat until shimmering, about 1 minute. Add the eggs and fry until scrambled and mostly dry, about 2 minutes, then remove from the wok and set aside.

3. Add the remaining 2 tbsp of oil to the wok and warm until shimmering. Add the onion and stir-fry until softened and golden at the edges, about 2 minutes. Add the garlic and sauté until aromatic, about 20 seconds.

4. Add the meat and sauté until the warmed through and crisping, about 1 minute, then add the carrots and stir-fry until the carrots are soft around the edges, about 1 minute.

5. Increase the heat to high and add the peas, cauliflower rice, and sauce, tossing to combine. Stir-fry until the peas are bright green, about 2 minutes. Finally, add the eggs back in. Toss with the sesame oil, season with salt to taste, then remove from the heat, and serve.

*** If using shrimp or raw meat (like chicken thighs or steak), cut everything up into bite-sized pieces, then simply stir-fry in 1 tbsp of oil until cooked through before you cook the egg in step #2, and set it aside until step #4. Right before taking the meat out of the wok to set aside, stir in a splash of tamari and rice wine.

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The most visited recipe on this blog, by a long shot, is my old Perfect Eye of Round Roast recipe. It’s been read over 1.7 million times, which is pretty crazy. The recipe is unique because you basically blast the roast with a high heat for a while, then shut the oven off completely for a couple hours while you watch Netflix, build a snowman, fume at Twitter, or whatever else people do with their free time.

Last week, the old post celebrated its sixth birthday, so I figured it’s time for a bit of an update. In place of shutting the oven off completely, we’ll just reduce the heat to 170F, which will give you the freedom to check the roast’s temperature periodically with an instant-read thermometer to make sure you pull it out of the oven right when it’s ready. I also like to pair my roast with a wine sauce reduction, so I’ve included that as well.

This recipe is adapted from the one I used in my first cookbook, The Ancestral Table, which in turn was an updated version of my old blog post (we’re almost getting into Inception levels of cross-reference here). Fun fact: the photos from this post are actually from that original photo session from The Ancestral Table, back in March of 2013. They still hold up pretty well!

Eye of Round Roast with Wine Sauce (Gluten-free, Paleo, Primal, Perfect Health Diet, Whole30-friendly)
  • Servings: 6
  • Time: 1-2 hours
  • Difficulty: Easy

1 tsp kosher salt
1 tsp black pepper
6 cloves garlic, minced
1/2 tsp dried thyme
3-4 lbs eye of round, bottom round, or rump roast
2 tbsp red wine (see note below for Whole30)
1/4 cup chicken or beef stock

1. Combine the salt, pepper, garlic, and thyme in a small bowl. Pat the roast dry with paper towels; rub the seasoning mixture all over the roast, then let it sit out for 30 minutes at room temperature. Preheat the oven to 500°F.

2. Place the roast on a baking sheet or ovenproof skillet, fatty side up, and roast for 7 minutes per pound. Reduce the heat to 170F and roast until the internal temperature reaches 135-140°F, about 1 hour. This process will create a roast that is dark brown and crusty on the outside and pink in the middle. Start checking the roast’s internal temperature with a quick-read thermometer at the 30-minute mark, and every 15 minutes after that. Use these temperatures to gauge the roast’s doneness (for best results, cook no longer than medium):

• 125F = rare
• 130F = medium-rare
• 135F = medium

3. Remove the roast and set on a cutting board to rest for 10 minutes, then carve into thin slices. If you used an ovenproof skillet, place the skillet and the roast drippings on the stovetop; otherwise, transfer the drippings to a saucepan. Heat the pan on medium for 1 minute, then add the red wine and stock, deglazing the pan and whisking to break up any chunks. Deglaze for 2 minutes, then strain through a fine mesh strainer and pour over the sliced roast. Leftovers are best eaten cold, as reheating toughens the meat.

** For Whole30, replace the red wine with 1 tbsp red wine or apple cider vinegar.

** To roast vegetables at the same time as the beef, toss a variety of sliced root vegetables, quartered onions, and whole cloves of garlic in some olive oil and season with salt and pepper. Arrange in a single layer in a rimmed baking sheet, and add to the oven when you add the roast (if your baking sheet or skillet is large enough, you can roast the vegetables and beef in the same dish); turn the vegetables when you reduce the oven heat, and crisp them up as needed at 400F while the roast rests.

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The most visited recipe on this blog, by a long shot, is my old Perfect Eye of Round Roast recipe. It’s been read over 1.7 million times, which is pretty crazy. The recipe is unique because you basically blast the roast with a high heat for a while, then shut the oven off completely for a couple hours while you watch Netflix, build a snowman, fume at Twitter, or whatever else people do with their free time.

Last week, the old post celebrated its sixth birthday, so I figured it’s time for a bit of an update. In place of shutting the oven off completely, we’ll just reduce the heat to 170F, which will give you the freedom to check the roast’s temperature periodically with an instant-read thermometer to make sure you pull it out of the oven right when it’s ready. I also like to pair my roast with a wine sauce reduction, so I’ve included that as well.

This recipe is adapted from the one I used in my first cookbook, The Ancestral Table, which in turn was an updated version of my old blog post (we’re almost getting into Inception levels of cross-reference here). Fun fact: the photos from this post are actually from that original photo session from The Ancestral Table, back in March of 2013. They still hold up pretty well!

Eye of Round Roast with Wine Sauce (Gluten-free, Paleo, Primal, Perfect Health Diet, Whole30-friendly)
  • Servings: 6
  • Time: 1-2 hours
  • Difficulty: Easy

1 tsp kosher salt
1 tsp black pepper
6 cloves garlic, minced
1/2 tsp dried thyme
3-4 lbs eye of round, bottom round, or rump roast
2 tbsp red wine (see note below for Whole30)
1/4 cup chicken or beef stock

1. Combine the salt, pepper, garlic, and thyme in a small bowl. Pat the roast dry with paper towels; rub the seasoning mixture all over the roast, then let it sit out for 30 minutes at room temperature. Preheat the oven to 500°F.

2. Place the roast on a baking sheet or ovenproof skillet, fatty side up, and roast for 7 minutes per pound. Reduce the heat to 170F and roast until the internal temperature reaches 135-140°F, about 1 hour. This process will create a roast that is dark brown and crusty on the outside and pink in the middle. Start checking the roast’s internal temperature with a quick-read thermometer at the 30-minute mark, and every 15 minutes after that. Use these temperatures to gauge the roast’s doneness (for best results, cook no longer than medium):

• 125F = rare
• 130F = medium-rare
• 135F = medium

3. Remove the roast and set on a cutting board to rest for 10 minutes, then carve into thin slices. If you used an ovenproof skillet, place the skillet and the roast drippings on the stovetop; otherwise, transfer the drippings to a saucepan. Heat the pan on medium for 1 minute, then add the red wine and stock, deglazing the pan and whisking to break up any chunks. Deglaze for 2 minutes, then strain through a fine mesh strainer and pour over the sliced roast. Leftovers are best eaten cold, as reheating toughens the meat.

** For Whole30, replace the red wine with 1 tbsp red wine or apple cider vinegar.

** To roast vegetables at the same time as the beef, toss a variety of sliced root vegetables, quartered onions, and whole cloves of garlic in some olive oil and season with salt and pepper. Arrange in a single layer in a rimmed baking sheet, and add to the oven when you add the roast (if your baking sheet or skillet is large enough, you can roast the vegetables and beef in the same dish); turn the vegetables when you reduce the oven heat, and crisp them up as needed at 400F while the roast rests.

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Folks, just a quick note to let you know that my friends at ButcherBox are offering a special deal for the rest of the month: every new customer who signs up for their curated meat service will receive a package of their bacon in every monthly box for all of 2018!

I’ve been talking about ButcherBox for a while here on the blog now, because I’m a big fan of their service. They deliver monthly boxes of grass-fed beef, free range organic chicken, and heritage pork with curated cuts and recipes to back it up (including some from yours truly). The pricing averages out to less than $6.00 a meal, and shipping is free – they also give an option to customize the box by type of meat (all beef, beef and pork, and so on), or you can customize your entire box so you know exactly what you’re going to get.

Many of the recipes I’ve developed on this blog over the past couple years have come from cuts of meat I’ve received from ButcherBox, and I’m always happy to see the box on my doorstep each month. I’m especially fond of their ground beef, which is rich and flavorful – some of the best around. Here are a couple favorites I’ve developed: Argentinian-style Tri-Tip with Chimichurri, and Maple and Bourbon Glazed Pork Loin. I’ve found that their curated service challenges me to find new dishes to make with potentially unfamiliar cuts.

The bacon they’re including in this offer is excellent: uncured, sugar free, Whole30-friendly, and made from pasture-raised heritage breed pigs. This offer runs starting today and ends on Wednesday, January 31st. Click here to pick up this offer, and see you next Tuesday with another recipe!

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Folks, just a quick note to let you know that my friends at ButcherBox are offering a special deal for the rest of the month: every new customer who signs up for their curated meat service will receive a package of their bacon in every monthly box for all of 2018!

I’ve been talking about ButcherBox for a while here on the blog now, because I’m a big fan of their service. They deliver monthly boxes of grass-fed beef, free range organic chicken, and heritage pork with curated cuts and recipes to back it up (including some from yours truly). The pricing averages out to less than $6.00 a meal, and shipping is free – they also give an option to customize the box by type of meat (all beef, beef and pork, and so on), or you can customize your entire box so you know exactly what you’re going to get.

Many of the recipes I’ve developed on this blog over the past couple years have come from cuts of meat I’ve received from ButcherBox, and I’m always happy to see the box on my doorstep each month. I’m especially fond of their ground beef, which is rich and flavorful – some of the best around. Here are a couple favorites I’ve developed: Argentinian-style Tri-Tip with Chimichurri, and Maple and Bourbon Glazed Pork Loin. I’ve found that their curated service challenges me to find new dishes to make with potentially unfamiliar cuts.

The bacon they’re including in this offer is excellent: uncured, sugar free, Whole30-friendly, and made from pasture-raised heritage breed pigs. This offer runs starting today and ends on Wednesday, January 31st. Click here to pick up this offer, and see you next Tuesday with another recipe!


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Pork shoulder is great: often one of the most affordable cuts of meat, and it can be used in a variety of dishes, from Kalua Pig, to Pork Adobo, to hearty stews. But most preparations call for extended cooking times, to break down all of that connective tissue and create a very tender bite. We’re going to do things the Greek way this time around, and give them a quick pan-fry, followed by a simmer in a flavorful sauce.

This preparation visits the other end of the pork shoulder spectrum: cooking the meat just through, so it’s still tender and super juicy. We’ll keep the prep and cook time to under an hour, with lots of hands-off time so you can prep a salad and pickled veggies to go with the meal.

In case you missed my post from last week, I’m officially accepting recipe testers for my next cookbook, which will be entitled The Heritage Cookbook! Recipe testing is open to the public until January 28th (which is also when feedback is due), so don’t delay!

Tigania - Greek Pan-Fried Pork (Gluten-free, Paleo, Primal, Perfect Health Diet, Whole30)
  • Servings: 4
  • Time: 45 mins
  • Difficulty: Easy

2 lbs boneless pork shoulder, cut into ~1” cubes
1 tsp kosher salt, more to taste
1/2 tsp black pepper, more to taste
1/4 tsp dried oregano, crushed
1/4 cup olive oil
juice of 2 lemons (about 6-7 tbsp)
1/2 cup dry white wine
lemon slices to serve

1. In a mixing bowl, combine the pork, salt, pepper, and oregano. Warm the oil in a skillet over medium-high heat. In two batches, add the pork and brown on each side until crispy, about 3 minutes per side, then remove the pork using a slotted spoon and set aside.

2. Once the pork is finished and set aside, add the lemon juice and wine to the skillet, then simmer until reduced by one half, about 8 minutes, stirring frequently. Return the pork and any accumulated juices to the skillet, then return to a simmer; cover, reduce heat to medium-low, and gently simmer until the pork is tender and cooked through, about 10 minutes. Using a slotted spoon, transfer the pork to a serving platter.

3. Increase the heat to medium-high, and reduce the sauce, uncovered, until just a few tbsp of glossy liquid remains, about 5 minutes. Pour the sauce over the pork, then serve with lemon slices, olives, salad, and your favorite pickled vegetables.

*** If you are avoiding alcohol, use 1/4 cup apple cider vinegar and 1/4 cup chicken stock in place of the white wine.

Note: In the year leading up to my new cookbook’s release, I will be regularly releasing these recipes to 1) maintain a continuing conversation with my readership and 2) give visitors to this site an opportunity to test and provide feedback before editing. For more information on this new approach, read my post here.


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