Tag Archive

THE MEAT SHOP OF TACOMA

THE MEAT SHOP OF TACOMA

March 31, 2011 3 Comments

Earlier this week I made it out to The Meat Shop of Tacoma.  Aside from the two (not one!) flat tires I got somewhere along the journey, the rest of the trip was a success!  I was already familiar with their products from perusing their website numerous times, but until now had not had the […]

TEA SMOKED DUCK WITH BLUEBERRY JUS, ASPARAGUS, PEARS AND SWEET POTATO

TEA SMOKED DUCK WITH BLUEBERRY JUS, ASPARAGUS, PEARS AND SWEET POTATO

March 26, 2011 2 Comments

Ok. You asked for it. We Paleo’d it!  This recipe idea came as a submission challenge from one of our viewers to see if we could help take a very delicious but complex dish and not only Paleo it, but also make it easier to prepare.  The person who submitted it said they found the […]

ROASTED SAGE RUBBED TURKEY

ROASTED SAGE RUBBED TURKEY

March 23, 2011 3 Comments

Well this is a classic case of getting hungry before I can find my camera.  Sorry for the shots of half carved meat!  In any case, we can take this opportunity to show an example of proper turkey carving.  As you can see from the second picture, I have been slicing the lobe in a […]

QUICK HOMEMADE PALEO CHICKEN STOCK

QUICK HOMEMADE PALEO CHICKEN STOCK

March 22, 2011 2 Comments

How many times have you made a recipe that called for just 4 or 8 oz of stock so you had to waste the rest of a 14oz can?  How many times have you tasted store bought canned chicken broth and thought “this canned stuff is sure salty and watery.”  How many times have you […]

PALEO CHICKEN MARSALA

PALEO CHICKEN MARSALA

March 2, 2011 4 Comments

Here at cavemanbistro.com we try to keep things simple and each recipe around 5-7 ingredients total.  Although this dish has well over 7 ingredients, your family will love this Paleo spin on a traditional Italian meal!  The secret is the fresh herbs and a real Marsala wine. Marsala is a sweet Italian dessert wine with […]

Paleo Ragu Alla Bolognese

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