Boy what a week! It’s time like these that I remember and appreciate why we wrote Quick and Easy Paleo Comfort Foods. If you are just catching up to us this week, holy grass fed cow have we been busy. After a day full of coaching at our gym on Monday, we had our book release party at Local Three that evening (and how can you be at Local Three and not stay for dinner?). Tuesday was the official release day of our new book, in addition to me coaching three new clients through our on ramp class at the gym. Tuesday evening offered little respite, as we filtered through questions and comments and a few glitches here and there. When I did have a break, I was prepping our menu for the monstrous football game that is taking place in Atlanta this evening. My Georgia Tech Yellow Jackets are taking on the Hokies of Virginia Tech.
There will likely be around 40 folks at our tailgate tonight…and that’s a ton of mouths to feed in about 2 hours. I’m super pumped as this is a chance for me to debut some of the recipes from our new book and see how folks like them. If you live in these parts, then you know what a spectacle the tail gating scene can be. Luckily, I’ve got some go-to recipes from our new book and one kick butt Epicoa Rotisserie grill to make cooking and cleanup an easy process. The plan is to crush any Hokie tailgate within earshot of our sacred tailgating location…and then annihilate their football team on ESPN this evening. Here’s a quick look at the menu:
– Homemade Guacamole
– A batch of Melissa Joulwan’s Sunshine Sauce
– Butternut Squash dip from the new book
– Sliced zucchini and squash for dipping in Guac and Sunshine Sauce
– A batch of El’s wings (from the new book) done rotisserie style
– Bratwurst Bites with various mustards for dipping
– Pulled Pork with Yellow Jacket Sauce
– Combo of the Devilish Eggs from Paleo Comfort Foods & Curried Deviled Eggs from the new book…served football style!!
Viola!! A perfectly paleo tailgate with something for every taste.
- 1 dozen large eggs
- 1 tablespoon + 1 1/2 teaspoons white vinegar
- 1/2 cup Paleo mayonnaise
- 1 1/2 teaspoons prepared mustard
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon pickled ginger, finely chopped
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon curry powder
- 1 teaspoon mustard powder
- 1/4 teaspoon paprika
- Place cold eggs in a large saucepan with the white vinegar. Cover with cold water to 1 inch above the eggs and bring to a boil.
- Remove the eggs from the heat, cover and let stand for 12 minutes (or longer in higher altitudes). Drain and rinse eggs with cold water.
- While the eggs are still warm, peel them.
- Mix together the remaining 1 1/2 teaspoons white vinegar, Paleo Mayonnaise, mustards, ginger, apple cider vinegar, salt, pepper, curry powder, mustard powder, and paprika in a medium bowl.
- Cut the eggs in half lengthwise and place whites on a tray while adding the yolks to the mayonnaise mixture.
- Mash in the yolks with a large spoon or fork and combine thoroughly.
- Set aside about 2 tablespoons of the egg yolk mixture.
- Spoon the remaining yolk mixture into egg whites or pipe using a piping bag.
- Mix the reserved 1 tablespoon of egg yolk filling with the curry powder, mustard powder and paprika.
- Using a piping bag or Ziploc bag with a small hole, top the filled deviled egg with about 1/4 teaspoon of the curried mixture.
- if you are feeling really creative, pipe the mixture onto the filled deviled eggs mimicking the laces on a football.
To add to the shenanigans, tomorrow is an all day outing with a college buddy that is getting married, our post book launch celebration at the namesake of our El’s Wings recipe and we roll out early Saturday morning for a book signing and cooking demo at Enzo’s Fresh Market in Chattanooga, TN. All in all, I’d say that this week is as jam packed with tasty food, awesome friends and hopefully lots more of you receiving your copy of our new book!