Cooking Caveman with Jeff Nimoy

THESE ARE THE COOKING ADVENTURES OF JEFF NIMOY, AN LA WRITER WHO, WHILE DOING RESEARCH FOR A SCRIPT, STUMBLED UPON WHAT’S CALLED THE CAVEMAN DIET, ALSO KNOWN AS THE PALEO DIET. BASICALLY, IT’S EATING WHAT THE CAVEMEN ATE. HE TRIED IT OUT, AND THE RESULTS HAVE BEEN STAGGERING! THIS BLOG SHOWS EXACTLY HOW AND WHAT JEFF EATS. IF YOU’RE NEW TO THE BLOG, PLEASE START WITH THE “ENTERING THE CAVE” PAGE TO GET A CLEAR UNDERSTANDING OF WHAT IT’S ALL ABOUT.

Posts tagged cocktail sauce

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I made a huge pot of greens (collards, kale, rainbow chard, onions, garlic, crushed red pepper, olive oil, lemon juice), and a grass fed filet mignon.  Served it with a tomato horseradish sauce, which I made by combing my homemade ketchup, with freshly grated horseradish, and some homemade mayo.  All ingredients, All Organic, All the Time.

The first pic shows the nice pink inside.  I kind of overshot medium rare, but it was still great.  The second pic shows the beautiful char I got in my cast iron skillet.  Ugga-Bugga!

Filed under Filet Mignon grass fed grass fed beef grass-fed grass-fed beef organic paleo caveman crossfit collard greens kale onions garlic lemon juice Cocktail Sauce horseradish Mayonaise mayo mayonnaise medium rare swiss chard rainbow chard olive oil crushed red pepper All Ingredients All Organic All the Time cast iron cast iron skillet castiron

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Some Recent Paleo Meals

Shrimp in lemon, garlic and olive oil over fauxghetti (that’s zucchini noodles to some of you newer bastards).  These are the frozen red wild caught shrimp from Trader Joe’s that I got on sale a long time ago (I stock up when I see a sale), and I’m glad this stash is finally gone.  TJ’s red wild caught shrimp aren’t nearly as good as the blue ones, and I realize now why they were on sale.  They don’t get firm when you cook them like the blues, it’s a mealy feel in your mouth instead of that plump firm bite from a good shrimp.  They’re also a lot smaller, whereas the blues are huge!  Luckily though, the blues were on sale yesterday and I picked up several bags!  Gonna make shrimp cocktail again very soon!


And I’ll make the cocktail sauce with the ketchup I made today for my Ugga-Bugga burger!  (New and Improved) Ketchup came out great again.  I think another big change has been cutting back on the clove, and the addition of celery seed.  And of course, the fresh herbs, giving it a fragrance and freshness it never had before.  Next time I make my plum sauce, the improved ketchup I use in the recipe will put it over the top!

The ketchup was the star of this grass-fed burger, which also has cucumber, fresh dill, and topped with guacamole (sans jalapeno, not yet in season), all on a almond bread roll, which is left over from a botched Irish Soda Bread experiment (they can’t all be gems, folks).

 By the way, in case you were wondering, all ingredients, all organic, all the time.  Ugga-Bugga!

Filed under paleo organic caveman shrimp zucchini noodles lemon garlic ketchup fauxghetti Trader Joe's cocktail sauce shrimp cocktail grass fed beef grass-fed beef guacamole irish soda bread ugga-bugga wild caught alysonblair alyson blair