About Unknown Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.

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Imagine something even better than butter and you're starting to get the picture.(Based on Fergus Henderson's Roast Bone Marrow and Parsley Salad recipe from the book " The Whole Beast: Nose to Tail Eating ")5 3" pieces beef marrow bones1 bunch organic Italian parsley (chopped)2 cloves garlic (sliced)1 tbsp lemon juiceOrganic extra virgin olive oil3 small organic radishes (sliced)Sea salt and fresh ground pepperGarlic infused ghee (see Crabby Saturda y)Toast (I used leftovers from my coconut Red Bread recipe Preheat your oven to 450 degrees and cover the bottom of a roasting pan with foil. Place marrow bones upright and top with a dab of garlic infused ghee. Bake the bones for 20 minutes or until the marrow is soft but not before it starts to melt away.While the bones cook, combine parsley, lemon juice, olive oil, garlic, radishes, black pepper, and sea salt.To serve, smear the marrow over toast, top with parsley salad and enjoy.