Eating my way through Chinatown

Last Friday I spent the day with my little sister exploring Chinatown

New York City. The rule was: Paleo friendly food.

We have something very special in common: We love to eat! We are definitely "foodies". Unlike my wife, my sister is culinarily adventurous. I see many more culinary adventures in our future.

Our first stop was a Chinese BBQ joint. There are many of these all over Chinatown. very cool "window shopping"

BBQ duck, BBQ pork skin on/skin off versions, BBQ pigs ears and tripe, side of veggies

close up of the tripe and pigs ears.

definitely interesting and different, but it all kind of tastes the same as they use the same flavorings for everything. my favorite was the pork with crispy skin.

having gorged ourselves we decided to walk around and let the tasty meal digest. there are many stores and street stands with a myriad of seafood, fruits and trinkets.

fruit stand with mangoes, cherries , lechee and several other related fruits whose name I forget.

we bought a little of every fruit to take home, but wound up snacking on the cherries.

To quench our thirst we shared a roasted young coconut. the vendor just pokes a hole, hands you a straw. Not bad for $1.50 and very Paleo.

We ended the day in a Vietnamese restaurant:

veggies
Pork intestines with sour cabbage. I've had pork intestines before and after having it twice I can definitely say this was my last time. To me they taste awful. My sister agreed.

Snails in ginger sauce. this was my favorite dish both for flavor and the fun factor. you have to suck, pick, and extract the tasty morsel.

Suck

Pick



Extract

My sister's favorite dish was the Grilled Beef with Green Mango salad. it was phenomenal.

we also had fogs legs in ginger and scallion sauce. I was so busy with the snails I forgot to take a photo. They were very tasty!

Mother's Day the Paleo way

For Mother's day I had my family over. It was all paleo food.

Sauteed mushrooms and onions in goose fat.

Sauteed asparagus and almond slivers in canola oil

Cauliflower faux couscous

grilled zucchini, pickled mushrooms Russian style

mamarinated chicken and pork shishkabob

Field green salad

Plaoe wife

Paleo Parents

Not so Paleo son.

Paleo sister and boyfriend (working on him)

It was a fun day, and we all ate well.

Pork Shoulder Roast stuffed with garlic

Today my Mom came over for a visit. I asked her to help me make one of her signature dishes that I never made before: Garlic Stuffed Pork Shoulder Roast.

Ingredients:

• 1 pork shoulder roast (pork Butt)
• 1 tbsp freshly ground pepper
• 1 tbsp koser (coarse) salt
• 6 clove garlic sliced into wedges

Directions:

Using a boning knife remove skin. Poke a 1 inch hole with the boning knife. Dip index finger into pepper and shove into hole, dip index finger into salt, shove into hole. Stuff garlic wedge into hole. Repeat all around about 1 inch apart. Rub with canola oil and sprinkle with salt and pepper. place into a roasting pan. Cover with aluminium foil. Place into preheated 375 degree oven for 1.75 hours. Remove foil and roast for another 10 min on Broil until golden brown and delicious!

remove from oven, cover with foil and allow to rest for 15 min.

Makes great leftovers!

Cauliflower curry "coucous"

Cauliflower is a relatively bland vegetable closely related to broccoli. It has the ability to take on flavors and can be made to resemble starchy foods. For those who have been low carbing for a while may be familiar with faux mashed potatoes made from boiled and purees cauliflower and heavy cream. This dish is inspired by a dish I had in Atlanta Georgia at the Upstairs Room Restaurant. Its texture is very close to couscous, a Middle Eastern grain dish.

Ingredients:

1 head of cauliflower de-stemmed and coarsely chopped

1 large carrot peeled and sliced

1/2 cup canola oil

4 tsp yellow curry powder

Directions:

working in small batches run the cauliflower and carrot in a food processor on high until all of the veggies are super-finely pulverized. transfer to a mixing bowl and add oil and curry powder. mix well to combine.

Easter Brunch

I left my camera in Atlanta, just got it back. Here are some pictures from Easter Brunch Buffet:

Appetizer: shrimp and crab claw cocktail and raw oysters and clams. I had 3 helpings of this!

Salad, duck liver pate' and some cold cuts

Roast leg of lamb and grilled veggies and cucumber salad

Mixed berries for dessert