Sunday, March 15, 2015

Adobo Beef Cheeks

I took the left over marrow bones from my last post. Placed them into the crockpot, along with bay leaves, garlic, vinegar, black pepper and fish sauce. After 24hrs I removed bones and added 2lbs of beef cheeks. Cooked on low for 4hrs. The last hour I adjusted seasonings.

I then removed cheeks and reduced the broth by 1/2. Served over garlic cauli-rice

Next day I came across this recipe for low carb tortillas and gave them a try. I replaced the almond flour with ground sprouted pumpkin seeds.

Treated the cold cheeks like carnitas, shredded and fried. 

Wednesday, March 11, 2015

Marrow Bones with adobo sauce

This is a Filipino sauce, not to be confused with a Mexican Adobo. There are as many adobo recipes as there are Filipino families. Each unique to the cooks taste

1.5c cane vinegar
1/4c fish sauce
1 head garlic peeled and crushed
2tbsp whole peppercorns
8bay leaves
sea salt

Simmer all ingredients till reduced by 3/4.

3 marrow bone
Sea salt and pepper
Scallions chopped (greens only)

Season marrow bone with salt and pepper, roast at 450deg for 20-30 min

Let rest 15min. drizzle sauce over bones, top with scallions

Save the bones.....but that's another dish

Tuesday, March 10, 2015

Sour Lemon Bombs

I'm not big on sugar replacements as they make me crave more sweet/carb laden foods. There are many fat bomb recipes floating around that use sweeteners or have some sort of tree nuts (which I can't have), so I create my own. If you've seen my other treat recipes there's little to no sweet added. I prefer salty, spicy and sour.

4oz cacao butter melted
4oz coconut butter softened
1c unsweetened shredded coconut
Lemon zest from 2 lemons
1/2c lemon juice
1/2tsp sea salt

Combine all ingredients, mix thoroughly. Place in the fridge to let cool. mix about every 15min or so as it will want to separate. Once cool enough the cacao stays incorporated. When mixture holds it's shape roll out and slice into 1 inch squares or form into balls. Store at room temp or in the fridge.

I like them cold!

Friday, June 13, 2014

Porky snack

A little experimentation. I've seen mushrooms breaded with panko but never pork rinds.

1egg well beaten 
1oz fatty pork rinds chopped finely in processor
7 crimini mushroom

Preheat oven to 350deg. Dip mushroom in egg then pork rinds, make sure tops are covered and place on cast iron griddle. Bake 25min or until crisp

Tuesday, March 11, 2014

Pinoy Spaghetti

1lb ground meat
1small onion finely chopped
2gloves garlic minced
2tbsp dry parsley
1tbsp oregano
1tbsp salt
1/2tbsp pepper

Preheat oven to 450deg. Mix all ingredients thoroughly and form into heaping 1tbsp sized balls. Arrange on parchment paper and bake for 10min. Remove from oven and set aside

16oz crushed tomatoes
4oz tomato paste
1/2 banana ketchup
1-2cups beef bone broth (depending on how thick you like)
1 bay leaf
5 hot dogs sliced diagonally
2cloves garlic chopped
1 onion diced
1tbsp lard
salt/pepper to taste

Over medium high heat add lard, onion, garlic, sauté till translucent Add hot dogs and cook till browned. Add meatballs, bay leaf, crushed tomato, tomato paste, ketchup and 1cup broth. Simmer till thickened, add more broth if needed, Taste for salt and pepper

Sunday, February 9, 2014

Myeolchi-bokkeum, with a twist

 This traditional Korean dish is made with dried anchovies. I put my take on this recipe by using insects!

1cup dried mealworms
1 tsp lard
1 tsp hot pepper paste, sriracha or sambal
1 tsp coconut aminos
1 tsp cane vinegar
1 tsp honey
1 tsp minced garlic
1 tbsp toasted sesame seeds
1tsp toasted sesame oil
salt to taste

Dry fry worms over medium high heat for 90secs and reserve. Combine the next 6 ingredients, cook till bubbling. Remove from heat. Add worms and sesame seed, mix thoughly. Drizzle sesame oil over the top and taste for salt. Serve over cauli-fried rice, steam rice or as a side dish

Saturday, February 8, 2014

Sour Lemon Curd Thumbprint Cookies

A friend gave me a bag of Meyer lemons and have always wanted to try lemon curd so this was my chance to give it a try. The curd was easy, challenging part was the cookie! Majority of gluten free recipes are made with nut flours which I can not have. Decided to coconut butter batter.

Took The nourishing gourmet's recipe and made a couple of changes to suit my tastes. Reduced the honey to 1tbsp and increased the amount of zest and juice. Just typing this me salivate. 

3 eggs
1 tbsp honey
zest from 2 lemons
2/3c lemon juice
6 tbsp butter cut into 24 pieces

Whisk eggs, honey and zest till well combined in a sauce pan. Add remaining ingredients. Cook over medium heat stirring constantly. When it comes to a boil remove from heat and pour into Mason type jar. Mixture will thicken as it cools. Makes 1.5-2cups. Let me tell this is more than tangy, it's down right sour! and the way I like it!!

1c coconut butter softened
1 egg
1tsp baking powder
1/4tsp salt

Preheat oven to 325deg. Combine all ingredients, mix thoroughly. Using a tablespoon form balls then make your thumbprint on a parchment line pan. Bake for 10-12min or until golden. Let cool completely before removing from parchment. Once cool fill with curd.