A national dish of Peru, created by fishermen to eat during long days at sea. Ono, mahimahi and bluenose bass have been suggested in recipes, but I didn’t find any this day, so I went with some ahi poke, a Hawaian tuna tartar. Lime juice quickly “cooked” the fish. Only after a tasty meal did I read the word “mercury.”
For this one I’ve cooked with brown rice fettuccini with great results. As I will mention elsewhere, unless you have celiac disease and must avoid carbs and wheat at all costs, I believe trying the new world of pasta once a week, in small doses. It can create a range of new culinary flavors while tying you back to personal memories.
For years, perhaps forever, meals on U.S. airplane flights have been terrible in every respect. And, to be fair, airplanes are not restaurants and captains and flight attendants are neither trained chefs nor waiters and waitresses committed to you having a good meal. They are committed to getting you from point A to point B without incident.
David Perlmutter, author of The Grain Brain Cookbook, follows a gluten-free approach to transforming your health. While you can read him about the impact of a low-carb, low wheat, low-sugar diet, here’s something more fun — flank steak, chimichurri dressing, and a side of magic cauliflower in place of starchy potatoes Continue reading “Flank Steak w/ Chimichurri & Magic Cauliflower”
Pork tenderloin is one of the leanest cuts of meat, the most tender part of the lowly pig. It tastes great unadorned but is especially delicious coated in spices and cooked with olive or coconut oil. In this recipe, I cover it in something like Jamaican Jerk Rub, and side it with a medley of flavorful roasted vegetables.