Archive for Meat Dishes

Paleo Ragu Alla Bolognese

Paleo Ragu Alla Bolognese

November 8, 2013 1 Comment

To make a Northern Italian meat sauce, many people, especially untrained American-Italian restaurant chefs, head down the wrong path by trying to doctor up a tomato-heavy sauce like marinara, with some meat and garlic, and call it good. Bolognese, originating from Bologna, in Northern Italy, is the complete opposite. It’s lot’s of different meats, with […]

PALEO LIFE December 4, 2012: Pan-Fried Grass Fed Beef Liver With Sauteed Onions, Apples and Sage

PALEO LIFE December 4, 2012: Pan-Fried Grass Fed Beef Liver With Sauteed Onions, Apples and Sage

December 4, 2012 1 Comment

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, […]

PALEO LIFE Nov 15 2012 – Portabella Stuffed Turkey Breast – Vuelve A La Vida’s Birria De Chivo – Grass Fed Beef Breakfast Sausage

PALEO LIFE Nov 15 2012 – Portabella Stuffed Turkey Breast – Vuelve A La Vida’s Birria De Chivo – Grass Fed Beef Breakfast Sausage

November 16, 2012 1 Comment

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 […]

PALEO LIFE Nov 14, 2012 Cheating At Corina – SousVide Pork Belly Porcetta – Braised Oxtail With Chorizo

PALEO LIFE Nov 14, 2012 Cheating At Corina – SousVide Pork Belly Porcetta – Braised Oxtail With Chorizo

November 15, 2012 2 Comments

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 […]

PALEO LIFE Nov 13, 2012 SousVide – Montreal Spice – GrassFedDirect – New Cooking Toy – Kombucha

PALEO LIFE Nov 13, 2012 SousVide – Montreal Spice – GrassFedDirect – New Cooking Toy – Kombucha

November 13, 2012 1 Comment

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 […]

PALEO LIFE Nov 12, 2012 Chorizo – Memphis Dry PorkRib Rub – GrassFedDirect.com

PALEO LIFE Nov 12, 2012 Chorizo – Memphis Dry PorkRib Rub – GrassFedDirect.com

November 13, 2012 2 Comments

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 […]

PALEO North Carolina Chopped Barbecue Pork

PALEO North Carolina Chopped Barbecue Pork

August 3, 2012 No Comments

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 […]

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AN UNEXPECTED PALEO BUFFALO SAUSAGE SURPRISE!

AN UNEXPECTED PALEO BUFFALO SAUSAGE SURPRISE!

April 14, 2011 4 Comments

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 […]

PALEO POSOLE WITH BRAISED PORK SHOULDER, CUMIN AND SQUASH

PALEO POSOLE WITH BRAISED PORK SHOULDER, CUMIN AND SQUASH

April 3, 2011 4 Comments

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 […]

SAGE AND APRICOT STUFFED PORK TENDERLOIN

SAGE AND APRICOT STUFFED PORK TENDERLOIN

March 30, 2011 2 Comments

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 […]

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Paleo Ragu Alla Bolognese

To make a Northern Italian meat sauce, many people, especially untrained American-Italian restaurant chefs, head down the wrong path...