I’m a creature of habit.
When it comes to basic meals, I tend to make the same thing over and over again. And since I’m a much better baker than chef, I prefer making dishes that I know are solid. Usually I rotate my Spicy Garlic Greens and my Plantain Fries, then I add some kind of crock pot meat that I can stretch out for about a week. Easy peasy.
A few weekends ago the BF took me out to Tap Tap, a local Haitian restaurant on Miami Beach, for the first time. I’ve been living on the beach for 3 years now and I still barely get out of my house to experience local hangouts like Tap Tap.
Most of their meats are grassfed and their veggies are organic. While Tap Tap wouldn’t be considered totally Primal, I’d say it’s a good start. We ordered the fried goat tidbits with a spicy creole sauce as an appetizer. Then I had the oxtail stew for my entree while he had the Berkshire farms pork chunks. As for our sides we both had rice (I ate about a third of my portion, which was plenty) and a side of cornmeal grits. I could eat grits all day, everyday and I’m not even kidding.
Our last side dish was their famed “Coconut Spinach”. Yum!
It was a pretty easy recipe to remake and now it’s become a weekly staple in my house. I normally make it with frozen chopped spinach and Mancini Roasted Red Peppers from a jar for maximum simplicity but if you want to use fresh spinach and home made roasted red peppers feel free to knock your socks off.