Some exciting news (and five new recipes)!

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Hi everyone! Welcome to my periodic newsletter, full of news, recipes, and tips from my blog, The Domestic Man.

I've got a big newsletter for your folks today; not only because I have five new recipes to share, but I have some news, too.

Over the past five weeks, I had the pleasure of visiting five different countries. First, my wife and I celebrated 10 years of marriage by vacationing in Belize, Guatemala, El Salvador, and Costa Rica. During this whirlwind week, we relaxed on the beach, went kayaking and horseback riding, and had more than a few sips of rum.

I then spent nearly two weeks in England, traveling around the country and conducting research for my upcoming new cookbook. I'll be sharing more details about this trip in the coming months, but for now, you can see a few of those moments on my Instagram feed.

While on these trips, I had a bit of an epiphany. For the past year, I've been struggling to develop recipes for my new book while simultaneously develop recipes for my blog. So I'm going to try something new from now on: I'm going to focus solely on developing recipes for my cookbook, and I will share new recipes from the book each week on my blog. This is exciting for two reasons: 1) I'll be able to maintain the blog while working on the book, and 2) you will have an early access to some of the recipes, and help me test them along the way. I've written a little more about this new approach on the blog, which you can read here.

RECIPE ROUNDUP

Here are the recipes I've posted on The Domestic Man since my previous newsletter:

Maple and Bourbon Glazed Pork Loin - This recipe capitalizes on the aromatic smells of roasting, what with its flavors of sauteed onion, roasted apple, and a sweet and tangy maple glaze. The pork isn’t bad, either!

Boneless Fried Chicken with Carolina Shrimp Bog - This recipe is really two in one - a simple boneless fried chicken using my favorite crust of pork rinds (don't knock it until you try it!), plus an easy rice dish that's packed with flavor.

Boeuf Bourguignon - Long-time The Domestic Man readers will recognize this dish a couple times over. I first tackled this recipe in 2012, and again in 2013; and then in 2014, during a spurt of creativity, I went back and thoroughly researched the dish, including the individual histories of every ingredient used in the dish (you can find that post here). One of my all-time favorites!

Pesce al Sale (Salt-Crusted Fish) - This Italian favorite is the perfect date-night dish; in just a few steps you can have a perfectly cooked fish that’s a novelty to reveal to your dinner companion. It remains a common way of cooking fish in Sicily. Be sure to crack the crust and serve the fish directly on the serving table for the most impressive results. Honestly, I think it’s just as fun to put the salt on fish as it is to take it off.

Keema Matar - This recipe for Keema Matar is a North Indian and Pakistani dish characterized by mincemeat (typically lamb or goat) and peas. While many diners may not recall experiencing Keema Matar as an entrée, they’ve likely seen it before, used as a common filling for everybody’s favorite Indian savory pastry, the mighty samosa.

NOW AVAILABLE!

Paleo Takeout: Restaurant Favorites without the Junk - My second cookbook and The New York Times-bestseller, it features over 250 recipes inspired by restaurant menus across the globe.

The Ancestral Table: Traditional Recipes for a Paleo Lifestyle - My debut cookbook, featuring over 115 recipes based on traditional and international cuisines. This book is a celebration of dishes that we can enjoy in the same way that our great-grandparents enjoyed them, with only minimal adjustments made to honor my belief that foods should be healthful, nutrient-dense, and immensely satisfying.

The Safe Starch Cookbook - The 2017 edition of my eBook features 27 new recipes (42% more content than the previous version, now 91 recipes total). I’ve also updated the cover, graphics, and some of the recipe formatting. The Safe Starch Cookbook now contains 221 pages full of pictures and helpful info for anyone looking to deliciously incorporate starches into their diet.

Deep Dish: Season One - A combination eBook, radio show, and history lesson, all focused on a single meal; for our first season, we tackled the quintessential All-American Meal: meatloaf, mashed potatoes and gravy, peas and carrots, and apple pie!

More info on Paleo Takeout

- You can totally buy Paleo Takeout via Amazon or B&N.com, but please also consider supporting your local independent bookstore (they're getting scarcer every year).

- If you're strapped for cash (aren't we all?) or enjoy eBooks, I recommend the iBooks version of Paleo Takeout over the Kindle version (provided you have an iOS device!); the iBooks version retains the formatting, illustrations, and design of the print book, and it's really awesome on the iPad. They are currently $9.99 each on both formats.

- I'm offering a free download of my list of Paleo Takeout Secret Menu Items, which I have compiled in the time since the book first released! It features 32 new recipe ideas based on the recipes already available in the book. These secret menu items will be featured in a future printing of the book, but for now, enjoy this PDF to get even more use out of my New York Times-bestselling cookbook! CLICK HERE to download the Secret Menu Items.

- I spent over a month (and over 7,000 words) tweaking the recipes in Paleo Takeout to be Whole30 and Autoimmune Protocol (AIP) friendly. This guide transforms the book into being 94% Whole30 approved, and 80% AIP compliant!

- Check out this online store for uncommon ingredients found in the book; stock up now! While you're at it, read my guide for essential tools that I used to cook the recipes; now might be the right time to finally bite the bullet and get a carbon steel wok!

- Come visit the Paleo Takeout FB group where we discuss and answer questions about the book; it's a lot of fun, and I'd love to see you in there.

Do you already have the book? Please consider leaving a review on Amazon.com or B&N.com; these reviews go a long way towards influencing buyer decisions! Thanks!

FROM THE ARCHIVES

Roasted Leg of Lamb - Roasting a leg of lamb is a spring tradition in many cultures, particularly surrounding Easter and Passover. While roasting a leg of lamb may sound intimidating, it’s one of the easiest roasts to get right. The meat is naturally tender, so no marinating is required – in fact, marinating is often discouraged since adding acid would denature the tender meat.