Smoked serrano chili pig's tongue

 I'll take whatever I'm offered, and couldn't resist these pig tongues at $1ea

Seasoned with 2tbsp smoked serrano chili pepper powder, 1tbsp cumin, 1tsp mexican oregano, 2cloves garlic minced and 1 tbsp sea salt

Place in vacuum bag with 2 tbsp kerrygold butter and seal. Submerge into sous vide water bath at 195deg for 24hrs

Remove from bag and shred. I pan fried to get a crispy exterior.

A potter as well

I began making pottery in 2008. Mainly planters, but about 6 month ago I wanted to try making functional pieces. Started off with a simple hand-built rustic plate

Next was bowl on the pottery wheel

Then I wanted a rustic bowl

and larger platter.

                                                                          Crock for bacon fat

                                                     

A squat mug

                             Random images

See more of my work on

https://www.instagram.com/kitoi/

and

https://www.facebook.com/groups/kitoi/

Keto Curried Beef Liver

150g raw beef liver sliced 1/4" thick
1" piece ginger chopped
6 cloves garlic chopped
3 serrano peppers sliced thin
1c cilantro chopped
1tsp turmeric
1tsp chili powder
1tsp kosher salt
1tsp ground coriander seed
1tsp garam marsala
3 small tomatoes quartered
2tbsp coconut oil

Combine liver, 3 cloves garlic, half chopped ginger. chili powder, turmeric, 1 serrano pepper and salt. Mix thoroughly. Marinate for at least 30min

Heat 2tbsp coconut oil over medium high heat. Stir fry remaining garlic and ginger till fragrant. Add garam marsal, coriander powder, remaining serrano pepper, fry quickly. Add liver and marinade to pan, increase heat to high. Quickly cook liver (no longer than 4min), add tomatoes. Remove from heat and add cilantro.

Serve with garlic/cilantro cauli-rice

Macros
Fat 81g
Pro 80g
Carbs 24gr

Macros include cauli-rice

Keto Abondigas

I've made this a few times in the past. A very hearty meat due to the rice and potatoes. Time revisit this classic Mexican soup with a few changes

3tbsp lard

1lb ground beef

1/4c cilantro chopped

1tsp cumin

1.5tsp mexican oregano

1tsp kosher salt

1/4c dehydrated onion

Mix all above ingredient together and for 10 meatballs. Melt lard in cast iron skillet then brown balls on all surfaces. Remove from pan. Reserve fat

1c chopped onion

3 cloves garlic chopped

3 small or 1 large tomato chopped

4c chicken bone broth

2tbsp fish sauce
2tsp New Mexico chili powder
Salt and pepper to taste

Add onion and garlic to hot fat. Cook till caramelized. Add tomato cook till broken down. Pour in broth and remaining ingredients. Simmer to meld spices.

2 small zucchini quartered

1/4c cilantro chopped

When soup flavor is to your liking return meatballs to the pan and add zucchini When zucchini is hot and remaining cilantro.

Macros 2 servings

Calories 876 

Fat 44

Carbs 15

Protein 75

Avocado Ice Cream

       Some may think of this a treat and most recipes online are. I've made a couple of tweaks so it's a       guilt free indulgence. By leaving out the sugar, honey, maple syrup, sugar substitutes and artificial sweeteners. Then adding homemade fermented creme fraiche for a probiotic boost. Calamansi (sweet lime flavor) was added to give a fruity note. 

2 avocados

1 c creme fraiche or heavy cream

3 tbsp calamansi or lime juice 

       Place all ingredients into vitamix, blender or food processor. Puree till smooth. You can enjoy at         this point or freeze. 

I placed in the freezer and stirred ever 15min till frozen. 

This would be luscious with an ice cream maker!

Macros 3 servings

Calories 432

Fat 47

Pro 2

Carbs 10

Keto gobo

Typically this dish is made with burdock root and sugar. To keep carbs down I subbed mung bean sprouts and omitted sugar

200g leftover chicken or turkey dark meat

100g mung bean sprouts

20g red bell pepper julienned 

20g mushroom julienned

1tbsp sake

1tbs marin

1tbs black vinegar

1tbs seasame seeds

1 fried egg

5tbsp coconut oil

Salt and hot chili to taste

Chop darkmeat into bite size pieces. Prepare veg. Heat 4tbs oil in cast iron. When hot add meat to pan. Let sear for 3-4min. Heat another skillet with 1tbs oil. Add bell pepper, mushroom and salt, let sear. Stir darkmeat and veg. Add seasonings to veg pan. let come to a boil to reduce. Remove meat and veg from heat. Combine the two. Add bean sprouts and seasame seeds. Toss to mix, taste for salt and chili, Now plate. Top with fry egg and eat!

Ginataang Manok (Chicken in coconut milk)

1 coconut*

2 cups water

1 whole chicken

6" piece ginger

1 head garlic

1 tbsp hawaiian or course kosher salt

1tsp black pepper

200g spinach or other greens

5 serrano chilies (optional)

Crack coconut and remove meat (reserve water for processing). Place in high power blender or food processor. Add water. Blend for 5min or until smooth. Increase water by 1/4c increments if needed to thin. Strain though 2 layers muslin and reserve milk. Save pulp for later use. *Can use 2 cans coconut milk but flavor will be less and result in thinner broth. Simmer longer to thicken.

Cut chicken into pieces. Slice ginger into 1/8 thick pieces. Peel and crush garlic.

Combine coconut milk, chicken, ginger, garlic and salt into large stock pot. Simmer for 45min or until chicken is no longer pink. (I remove skin and bones at this point).

Taste for salt. Add black pepper, serrano and greens. Cook till greens are wilted.