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Paleo Cuisine

Simone Shifnadel is the owner of Zenbelly, a 100% gluten-free, Paleo-focused catering company in San Francisco. Her own serious sensitivity to gluten inspired Simone to prove that gluten-free, Paleo cuisine can be gourmet, refined, and artfully presented. She firmly believes that healthy food can be delicious enough to impress the most serious gourmand, and she offers a chef’s perspective on Paleo recipes on her blog, zenbellyblog.com, where she also shares grain-free recipes and encourages readers to roll up their sleeves and have fun creating simple, delicious, healthy food. Simone’s debut cookbook The Zenbelly Cookbook, will be on shelves in August 2014, and is available for preorder. (under the name Simone Miller).

 

 

Braised Crispy Duck Legs with Melted Shallots
and Roasted Plums

(Special Sneak Peek from The Zenbelly Cookbook)

Duck

Ingredients

  • 1 teaspoon finely ground sea salt, divided
  • 4 whole duck legs (about 2 pounds total)
  • 1 pound shallots (about 5 to 6 large), cut into large dice
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups dry red wine, such as Pinot Noir
  • 1 cup chicken broth
  • 5 to 6 sprigs fresh thyme
  • 1 pound plums (about 4 large), quartered
  • 2 teaspoons honey (optional)

Directions

  1. Preheat the oven to 300°F.
  2. Salt the duck legs with about 1/2 teaspoon salt total on both sides. Heat a Dutch oven over medium-high heat. Once hot, add the duck legs, skin side down. Sear undisturbed for 5 to 7 minutes, or until the skin is brown and crispy. It should release easily from the bottom of the pan.
  3. Flip the legs and sear on the flesh side for 2 to 3 minutes, and then remove to a plate.
  4. Drain all but 1 tablespoon of the duck fat from the pan (reserve the rest for later use) and add the shallots. Sauté until golden, 2 to 3 minutes. Add the remaining 1/2 teaspoon of salt and the pepper. Turn the heat up to high and add the wine and chicken broth, scraping up any bits that are stuck to the pan. Add the thyme sprigs and bring to a boil. Once it’s rolling, boil for 1 full minute.
  5. Turn off the heat and add the duck legs back in, along with any juice that they released. Arrange them skin side up, with the flesh submerged in the liquid and the skin above the surface.
  6. Cut a piece of parchment in a circle about the size of your pot and snug it in over the duck legs. Cover the pot and place in the oven.
  7. Braise for 2 hours, then remove the pot from the oven and uncover, being careful of escaping steam. Remove the parchment and discard.
  8. Turn the oven up to 475°F. Toss the plums with 1 tablespoon of the reserved duck fat and the honey, if using. Remove the duck legs from the braising liquid and place on a rimmed baking sheet, along with the plums.
  9. Put the duck and plums in the hot oven and roast for 15 minutes, or until the plums are starting to soften and the duck skin is crispy.
  10. Set the pot with the braising liquid over high heat and reduce until syrupy, about 5 minutes.
  11. To serve, spoon the sauce onto a platter or individual plates, place the duck legs on top, and arrange the plums alongside.

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Chinese Tripe Dim Sum

Chinese Tripe

Ingredients

In a large stock pot:
  • 1.5 pounds tripe (not honeycomb), sliced into bite-sized pieces
  • 1 quart water
  • 1 quart chicken broth
  • 5 slices of ginger (quarter-size)
  • 10 whole allspice
  • 1 tablespoon salt
For the stir-fry:
  • 1 tablespoon coconut oil
  • 1 tabelspoon julienned ginger
  • 3 cloves garlic, sliced thinly
  • 1/2 cup coconut aminos
  • 2 teaspoons fish sauce
  • 1/2 cup rice wine or white wine
  • 1/2 red bell pepper, thinly sliced
  • 5 scallions, white and light parts, julienned
  • 1 tablespoon sesame oil

Directions

  1. In a large pot, place the tripe, water, chicken broth, ginger, allspice, and salt. Bring to a boil and cook for 2 hours. Drain the tripe and discard the cooking liquid.
  2. In a large skillet over medium heat, melt the coconut oil and sauté the garlic and ginger for 1 minute, stirring constantly.
  3. Add the tripe, sauté 2 minutes, until it starts to brown and stick to the bottom of the pan.
  4. Add the coconut aminos, fish sauce and wine and stir fry 3 minutes, until the sauce is reduced by about half.
  5. Add the pepper and the scallions, stir fry one more minute
  6. Stir in the sesame oil. Serve in small bowls.

 

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Italian Honeycomb Tripe

Italian Tripe

Ingredients

  • 2 pounds honeycomb tripe
  • 1 sprig rosemary
  • 5-6 cloves garlic, peeled and whole
  • 1 tablespoon salt
  • 1/2 cup white vinegar
  • 3 quarts water
  • 1 large onion, medium diced
  • 3 carrots, medium diced
  • 3 stalks celery, medium diced
  • 2 sprigs oregano
  • 1 teaspoon red pepper flakes
  • 1 cup white wine
  • 3 cups crushed tomatoes
  • Parmesan cheese, for serving, optional

Directions

  1. In a large stock pot, place the tripe, rosemary, garlic, salt, vinegar and water. Bring to a boil and cook for 2- 2 1/2 hours.
  2. Drain the tripe. Once cool enough to handle, cut into bite-sized pieces, making sure to trim off any additional fat that is still on there.
  3. In a heavy bottomed pot, saute the onions in lard for 4 minutes over medium-high heat.
  4. Add the carrots and celery and turn down the heat to medium. Sauté for another 6 minutes.
  5. Add the wine, turn up the heat to high, and cook until it’s almost evaporated.
  6. Add the tomatoes, oregano, red pepper flakes and tripe. Bring to a boil. Turn down to a simmer, and cook for one hour, or until the tripe is tender but not mushy, about 1 hour. Serve with Parmesan cheese, if desired.

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Balsamic Braised Short Ribs

Short Ribs

Ingredients

  • 2 pounds boneless short ribs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons lard or tallow
  • 1 large onion, large dice (about 2 cups)
  • 3 carrots, large dice (about 1 cup)
  • 4 stalks celery, large dice (about 1 cup)
  • 6-8 cloves garlic, peeled
  • 1/2 cup balsamic vinegar
  • 1 1/2 cups chicken broth
  • 1 teaspoon fish sauce
  • 2 sprigs rosemary
  • 4-5 sprigs thyme
  • cauliflower mash, mashed potatoes, or parsnip puree, for serving.

Directions

  1. Preheat the oven to 300.
  2. Season the shortribs on both sides with the salt and pepper.
  3. In a dutch oven, sear shortribs in lard over high heat for 3 minutes on each side, or until nicely browned. Remove from the pan and set aside.
  4. Add the onions, carrots, celery and garlic cloves to the pan, and saute for 4-5 minutes or until browned and beginning to soften.
  5. Pour in the balsamic vinegar, chicken broth, and fish sauce, scraping up any browned bits that have stick to the bottom. Simmer for 1-2 minutes. Add the rosemary and thyme sprigs.
  6. Place the short ribs back in the pot, trying to get them beneath the vegetables so they are completely submerged in the sauce and vegetables.
  7. Place a parchment circle over the contents of the pot and cover with the lid.
  8. Set the dutch oven in the oven and roast for 2- 2 1/2 hours.
  9. Remove the short ribs and set the pot over high heat. Boil the sauce until reduced by about half and thickened slightly, about 10 minutes.
  10. Pour the sauce back over the ribs and either serve or store until the next day, when they’ll be even better!
  11. Serve over cauli-mash, mashed potatoes, or parsnip puree.

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BBQ Baby Back Ribs

BBQ Ribs

Ingredients

  • 2 racks baby back ribs
  • 1/2 cup hard cider (or 1/4 cup apple cider vinegar and 1/2 cup water or broth)
    Rub:
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 2 teaspoons coconut sugar
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground chipotle
  • 1/8 teaspoon cinnamon
    For the sauce:
  • 1 tablespoon lard or coconut oil
  • 1/2 cup diced shallots
  • 3 cloves garlic, sliced
  • 2 teaspoons rib rub
  • 1 teaspoon smoked paprika
  • 1 can tomato paste
  • 1 cup brewed coffee
  • 1/3 cup maple syrup
  • 1/4 cup coconut aminos
  • 2 teaspoons fish sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon blackstrap molasses

Directions

  1. Preheat the oven to 300. Combine the rub ingredients in a small bowl, setting aside 2 teaspoons for the sauce.
  2. Rub the ribs on both sides with the spice rub and place in a large roasting pan along with the cider. Cover tightly with aluminum foil and roast for 1 1/2 - 2 hours.
  3. In a medium sauce pan over medium heat, sauté the shallots in the lard for 3 minutes, or until beginning to soften and turn golden. Add the garlic and sauté one minute more. Mix in the rib rub and smoked paprika, and then add the tomato paste. Cook for a minute or two, stirring constantly.
  4. Add the coffee, maple syrup, coconut aminos, fish sauce, Worcestershire sauce and molasses. Bring to a boil and then turn the heat down to medium-low. Simmer for 20 minutes, stirring occasionally.
  5. Puree the sauce, either with a stick blender or by transferring to a blender, until smooth.
    To finish the ribs:
  1. Heat your grill to medium-low.
  2. Set the ribs on the grill, meaty side down. Coat the exposed side with a layer of sauce. Grill for 4 minutes. Flip, and add another coating of sauce. Grill 4 minutes. Repeat, so that you’ve grilled both sides twice, and added 2 layers of sauce to each side.
  3. Remove the ribs to a cutting board and allow to rest for 4-5 minutes before cutting between the bones. Serve with additional sauce.

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