Last week I got a call from the guys over at GrassFedDirect.com looking for help with a little situation they had. When they placed their last butcher order, they requested the liver be delivered in one pound containers. Instead, it had shown up whole & frozen! Now, if you don’t know much about meat cutting, ...
Thursday was a crazy, busy day of appointments and errands including a super fun annual trip to the eye doctor followed up with food shopping with severely dilated eyes. Good Times! Yes, there really is nothing quite like getting your eyeball touched by a needle and then strong puffs of air blown into it to ...
I’m preparing a special Paleo dinner this Friday night. Wednesday was spent shopping and cooking for that meal. It was also my “cheat” day. Though I don’t have them often, when stopping off at Cornina Bakery for a cup of coffee, I just couldnt say no to a generous slice of homemade Pork Sausage and ...
This morning Q had middle school jazz band practice at 715am. To get her ready to rock the Rhumba on her drumset, I quickly took the last New York Steak that I had dunked in the SousVide Supreme this past weekend, thin sliced it and fried it up in bacon fat with some super fresh ...
For quite awhile I have had all these grand ideas about awesome recipe and food posts that I would create for you. But, then things would happen, life would get in the way, and I would just end up putting a quick blurb on the Cavemanbistro Facebook page and never circle back to create the ...
A Delicious Paleo Meal That Utilizes A Traditional North Carolina Mustard Flavored Barbecue Sauce. Ingredients: For Pork: – 6lb boneless pork shoulder tied (also called pork butt or Boston butt) – 2 cups organic unfiltered apple cider vinegar + 1/2 cup for later – 2 medium carrots rough chopped – 2 ribs of celery rough ...
Just a quick post to show you something that is super tasty. Tonight I was making another batch of Ground Buffalo Jerky. When all the trays were full, I had this little four ounce piece of ground meat left over. That is for breakfast now! I have found that pan fried ground buffalo and jerky ...
Posole is an ancient traditional pre-Columbian soup or stew from Mexico often found in the regions of Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and the Distrito Federal. It is traditionally made with pork or chicken and always includes hominy or maize, a large corn type grain. As the hominy cooks in the stew it begins ...
One of the easiest meat dishes to prepare is the pork tenderloin. They are very lean and their skinny tubular shape allows them to cook quickly on a busy weeknight and slice and portion easily. It is readily available and no more expensive than some average cuts of beef. The tenderloin has less fat than ...
If you are looking at this recipe post, it must be close to St. Patrick’s Day. Which is funny, because Corned Beef and Cabbage is not originally an Irish dish. In Ireland peasants used to serve cured bacon joints with their cabbage and potatoes as beef was too valuable and only used for milk production. ...
Have I told you that I love my day job? Well I do! As many of you know, part...
Have I told you that I love my day job? Well I do! As many of you know, part...
"Cavemanbistro is NOT a restaurant, catering company or food service production facility. It IS a virtual online café where I discuss Paleo food preparation techniques and enjoying a healthy active lifestyle. Here we touch on topics such as CrossFit, locavoring, sustainability, and urban farming techniques like backyard chickens. Grab a Paleo snack, pull up a virtual chair, and join the conversation!" Craig O'Hanlon, Former Executive Chef
