juicyeats

Bacon Pancakes w/ Bourbon Butter

Bourbon Butter Cream:

  • 1/2C Salted Butter (softened)
  • 1/2C Cream Cheese (softened)
  • 2TSP of Cinnamon Sugar
  • 1TBL Woodford Reserve Bourbon
  • 1TBL Pure Maple Syrup
  • 1TSP of Cayenne Pepper

In a medium bowl, cream together the cream cheese and butter. Mix in the the remaining ingredients. Once incorporated, lay out a sheet of Saran Wrap and place the mixture in the center - creating a barrel shape. Wrap around and twist the ends to tighten. Place in Freezer to store, for at least 2 hours prior to serving the pancakes.

*Note you can omit the bourbon if required by adding an additional TBL of Maple Syrup.

Bacon Pancakes:

  • 1 cup all-purpose flour
  • 1 tablespoon instant apple cider mix (optional)
  • 1 tablespoons raw sugar (2 if omitting cider)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 ¼ cups half and half
  • 1 tablespoons salted butter, melted
  • 1 tablespoon of rendered bacon fat
  • 1 large egg
  • 8 slices of bacon - whole
  • 4 slices of bacon - crumbled
  • Pure maple syrup

In a medium bowl, whisk together the dry ingredients while In another bowl -whisk together the wet. Incorporate flour mixture into the liquid mixture just until moistened, with small to medium lumps remaining.

In a large cast-iron skillet or griddle, cook bacon over medium-medium high heat until fat is rendered and bacon is browned on each side. transfer to paper towels to drain and reserve bacon fat for future use.

Heat non stick skillet over medium. Pour 1/4C of batter into skillet and top each with bacon crumbles. Cook until bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a plate, bacon side down. If doing a large batch (this recipe makes 8 pancakes approximately   You can keep pancakes warm in a 200 degree oven and repeat with additional batter.

Plate each pancake with bacon slices in between each layer. Remove Bourbon Butter from freezer and unwrap. Run a sharp knife under hot water and slice into rounds. Top pancake stack with sliced rounds of the Bourbon Butter, additional bacon crumbles and warmed pure maple syrup.

Enjoy!

Preheat oven to 350

1.5 cup raw sugar
1 cup butter flavored shortening
¾ cup Good Quality Maple Syrup
¼ cup EV Olive Oil (frantoia preferred)
2 eggs
2t vanilla
3.5 cups all-purpose flour
4t baking powder
2t baking soda
1t sea salt
2 cups semisweet chocolate chips (miniatures or regular)
I an a medium bowl - whisk together sugar, maple syrup, oil and shortening until smooth. Stir in eggs, and vanilla beating until incorporated. Combine the flour 1 cup at a time; then add baking powder, baking soda, and salt, into the sugar mixture . Finally, fold in the chocolate chips.

Drop 1/4C portions onto the cookie sheet (should fit 6 per sheet Bake for 18-20min. Let cool on sheet and remove. Yields 17-18 Cookies.

http://juicyeats.com/post/54005265033/maple-chocolate-chip-cookies


Blog about Baking? Use Bunch to share your blog with more baking enthusiasts.
Signup free to get more blog followers and comments.
Posted by Juicy Eats.

Melon and Prosciutto Pouches

1 ripe melon (Cantaloupe, Honeydew or Gala) 

12 -15 slices of thinly sliced Prosciutto
12 (or more) chive stems, cut in half with scissors of equal length.

Lay slice of Prosciutto on cutting board. Cut in half. Scoop using a 1" melon baller cutting one edge flat so it will sit upright. Place melon ball on top of Prosciutto slice. Bring ends up around melon and pinch or twice to keep in place. Tie a piece of chive around top. Chill in Refrigerator up to one hour or until ready to serve. This is meant to be a refreshing one bite or amuse before the start of a meal.

Enjoy!

Stuffed Jalapenos w/ Bacon


  Preheat oven 450 degrees
  • 4oz cream cheese, room temperature
  • ½ cup grated sharp cheddar
  • 6 large jalapenos, whole, cored and tops reserved
  • ½ cup Bacon Crumbles
  • ½ TSP Cumin
  • 1/3 TSP Worcestershire Powder
  • ½ C grounded tortilla chips
  • 6 Cherry Tomatoes, halved
  • Sea Salt and ground pepper to taste
Place cored jalapeños on a baking tray for 10-12 minutes then allow to cool. While they are in the oven - In a small bowl, mix together cream cheese and cheddar. Season with remaining spices. Pour contents into a piping bag or ziploc bag (cutting tip when ready) Once cool, assemble as follows: first place some tortilla chips, then pipe in the cheese mixture leaving some room to insert half of the cherry tomato, then as the cheese mixture oozes from the outside place the reserved cap on. Cook for another 10min or until the skin of the pepper starts to bubble.  


 Enjoy!

Low and Slow Pork Shoulder

5-6lb Bone-In w/ Thick Fat Cap

Brine (marinade)

Take all ingredients in a bowl and heat over low heat to help dissolve salt – Marinate for 12 hours in a sealed bag. Flipping over after 6 hours.

  • 1 Bottle of Hard Apple Cider
  • ¼ Cup Sea Salt
  • 4 large whole cloves of garlic
  • ½ white onion chopped
  • 2 Cups of water (or enough needed to cover)

Equal Parts Ketchup and BBQ Sauce (about 3 squirts) I always prefer and recommend the following: 

1 tablespoon each of the following:

  • Dried Thyme
  • Cayenne Pepper
  • Red Chili Flake
  • Garlic Powder
  • Cumin
  • Celery Salt
  • Worcestershire Sauce
  • Olive Oil

2 tablespoon each of the following:

  • Liquid Smoke (prefer Hickory)
  • Cilantro (fresh or dried)
  • Black Pepper
  • Woodford Reserve Bourbon

Dry Rub

Take out of marinade and pat dry – create holes in bottom with knife or apple borer (insert garlic slices from marinade)  leave uncovered for 2 to 4 hours in refrigerator

  • ¼ cup of equal parts raw sugar and cinnamon sugar
  • ¼ cup black pepper
  • ¼ cup of finely ground dark coffee or instant espresso powder
  • 1/8 cup red chili flake
  • 1 tablespoons celery salt
  • 1 tablespoon italian herbs
  • 1 tablespoon cayenne pepper
  • 2 tablespoons garlic powder
  • 3 teaspoons of thyme
  • 2 teaspoons coriander
  • 2 teaspoons cumin

Generously sift rub over the entire piece of meat, rub in and repeat If necessary – reseal and refrigerate for at least 12hours. 24 preferred.

Preheat Oven to 450

Take out shoulder at least 1 hour before roasting. Place roasting rack into high sided non stick tray. Place pork fat side up into rack. Cook for 20 min at 450 then reduce oven temperature to 215 degrees. Bake until a thermometer inserted through the center of thickest part past the bone reads 185° to 190°, 9-10 hours (basically 1.5lb per pound - the bone should easily pull out by hand) In order to add extra crispiness to the crust place fat cap up under 500 broiler until it sizzles… If pork is done before you’re ready to serve, reduce oven temperature to 160° and hold in oven up to 4 hours. 

It should be tender and pull apart easy, serve alone or with Bourbon BBQ Sauce.

Enjoy!

Shrimp w/ Sombra Cocktail Sauce

Drop 2LB large (16-20 UC) head on shrimp (heads removed and reserved for future use in stock) into boiling water w/ heads and 2 Bay Leaves or vegetable stock - turn off the heat. Cook the shrimp, stirring occasionally, until they turn pink and begin to curl, about 3min. Drain and cool to room temperature. Pour stock thru strainer and keep in freezer for further use. Peel the shrimp and remove the vein along the curve of the shrimp, leaving tail on. Refrigerate until ready to serve.

Mezcal Cocktail Sauce:

  • 3 cups Heinz Balsamic ketchup
  • 3 cups chili sauce
  • 1 cup prepared horseradish
  • ½ cup Lea & Perrins Worcestershire sauce
  • ¼ cup fresh lemon juice
  • 2 tablespoons Valentina hot pepper sauce
  • 1 cup Sombra Mezcal
  • Salt and Pepper to taste

In a large bowl, blend ketchup, chili sauce, horseradish, Worcestershire sauce, lemon juice, hot pepper sauce, mezcal, salt and pepper. Chill until ready to serve. Place each shrimp into a shot glass filled with cocktail sauce. Fresh flower garnish optional :)

Enjoy!

Deviled Eggs w/ Bacon

I know this is a classic yet simple throwback and likely blogged to death about - but I do enjoy deviled eggs and everything is better with bacon..I had a late nite craving so here goes; first we need to hard boil the eggs.

Place the organic eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Gently bringing the eggs to a boil will help keep them from cracking. Add a splash of vinegar and a pinch of salt. Put the burner on high and bring the eggs to a boil.

After a minute at boil, remove the pan from the heat, cover, and let sit for 12 minutes. Remove the eggs with a slotted spoon and place them into a ice bath until the eggs cool. FYI: Hard boiled eggs can be stored in a covered container for up to 5 days.

Once the eggs are peeled, slice down the middle and remove the yolks and set aside. Next fry some extra crispy bacon , I prefer thick applewood smoked - for 6 eggs I used 6 slices, reserving two for the garnish on top. Place 4 pieces into a food processor, with one small clove of garlic and a jalapeño (seeds removed) until smooth. In a separate bowl combine the bacon mixture with the yolks and 1 heaping TBL of dijon mustard, 1/3C mayonnaise - salt and pepper to taste. Using a fork to mash and incorporate the yolks.

I didn’t have my pastry bag or spare ziploc handy so please excuse the filling composition. Place mixture into each egg half then garnish with slices of the reserved bacon, and sprinkle with paprika or cayenne pepper.

Enjoy!

Asparagus Wrapped Prosciutto

Preheat oven to 450

Spread prosciutto slices with Neufchatel cheese or whipped cream cheese. Wrap slices around 3 asparagus spears. Tie each bundle with a green chive - use scissor to snip equal lengths. Arrange wrapped spears in a single layer on a medium baking sheet.

Bake 15 minutes in the oven, until asparagus is tender or chive blackens.

Enjoy!

Preheat Oven to 375

1 ½ packages active dry yeast (1 ½ tablespoons)
1 tablespoon plus ½ cup sugar
½ cup Frantoia olive oil plus more for greasing the bowl
5 large brown eggs
1 tablespoon sea salt
8 to 8 ½ cups all-purpose flour
Poppy seeds
In a large bowl, dissolve yeast and 1 tablespoon raw sugar in 1 ¾ cups lukewarm water. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.

To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 ½ inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.

Beat remaining egg and brush it on loaves. Sprinkle bread with poppy seeds. Bake in middle of oven for 30 to 40 minutes, or until golden. Remove bread when it hits an internal temperature of 190 degrees. Places bread on rack to cool. Makes 2 Loaves.


See more baking posts you’ll love. Request access to Bunch here.
Posted by Juicy Eats.

Duck Breast w/ Candied Parsnips

Preheat oven to 350

  • 2 (6-8 ounce) boneless Moscovy duck breasts
  • 1 teaspoon sea salt
  • 3 teaspoons coarsely ground black pepper
  • 6 slices of french bread or baguette

Duck:

Place the duck skin side up. Sprinkle course salt and  pepper over each duck breast. Heat a cast iron skillet or nonstick pan over medium high heat. Add duck breasts, skin side down, and cook for 5 minutes to start rendering the fat - cook another 2 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes meat side down. 

Remove pan from heat (save drippings) and transfer duck breasts, skin side up, to a cooking sheet. Bake on the top rack of the oven for 6 minutes. I like to then heat the pan back up under medium heat and fry some sliced bread in the reserved duck fat. This is optional but very tasty!

Parsnips:

Place 4-5 Parsnips, peeled and sliced down the middle in boiling salted water for 3-4 minutes to par-boil them. In the meantime, place skillet over medium heat. Add 2TBL Butter to pan. Once melted, add 1TBL brown sugar, 1 freshly squeezed orange, 1TBL honey and salt. Mix until smooth.

Add in the sliced parsnips and toss to coat. Reduce heat and let simmer (uncovered) for about 8 to10 minutes, or until the parsnips are tender.

Remove duck from the oven when breasts approach 130 degrees. Slice each breast at a 45 degree angle into ¼-inch-thick strips. Plate in a fanlike pattern over the parnships. Serve immediately.

Enjoy!

Marinated Tri-Tip w/ Grilled Summer Squash

In a bowl combine one bottle of pilsner beer (I prefer miller high life) 3 squirts of the BBQ sauce of your choosing, 2 drops liquid smoke, 6 shakes of Worcestershire sauce, black pepper, red chili flake, garlic powder, dash of olive oil, and one squeeze of red pepper italian dressing. Mix. Place 3 sprigs of fresh rosemary and thyme into a zip-loc bag with the roast (fat trimmed) pour mixture over meat and add tap water if necessary to fully cover. Marinade for 4-6 hours minimum or Overnight.

Take out of refrigerator 30min prior to grilling. Remove from marinade and pat dry. Rub in olive oil, pepper and garlic powder. The following instructions are for a gas grill:

Prepare a medium-hot fire in a grill. Turn one burner on medium and the other burner(s) on high. Place the beef over the hottest area of the grill. Cover and grill, turning once, for 10 minutes total (5min per side). Move the beef to the cooler area of the grill, cover and grill until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 20 minutes more total cooking time.

Transfer the meat to a cutting board and let stand for 3 to 5 minutes, then thinly slice across the grain and serve immediately.

Enjoy!

Yogurt Banana, Zucchini or Carrot Bread

Makes 1 Loaf

Preheat the oven to 350

In one bowl, combine:

  • ½ stick (4-5 tablespoons) butter or shortening, softened
  • 2 eggs + a dash of vanilla extract
  • 3 very ripe bananas with one left for slices on top or 2 cups grated carrot or zucchini with some slices also reserved
  • 1 cup of strawberry banana (for banana)  or lemon greek yogurt (for zucchini or carrot)
  • 2/3 cup raw sugar topped with cinnamon sugar

Use a potato masher, fork, or spoon to squish the banana or using a grater – grate the zucchini and mix the ingredients together.  It is alright for there to be small chunks of banana in the batter, but you want most of the banana to be reduced to mush.  

In another bowl, combine:

  • 1 ½ cup all-purpose unbleached flour
  • ½ cup whole wheat flour
  • ¾ teaspoon sea salt
  • 1 teaspoon of ginger powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon cinnamon sugar

Combine the wet and dry ingredients and mix until the ingredients are blended together.  

Once combined stir in the additional ingredients (½ Cup) such as chopped walnuts or pecans, dried cherries or apricots, chocolate chips etc.  For this batch the banana and zucchini loaves had blueberries and the carrot golden raisins. Garnish top with sliced banana’s, zucchini and oats if desired.

Pour the dough into greased baking pan and bake until a toothpick or skewer inserted in the center comes out clean this should take 50-60min.

Remove from the oven.  This bread is great warm, but it is delicious cold too.  

After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool.  Once they are cool they can be individually wrapped and frozen. 

Enjoy!

Coq Au Vin Blanc

  • 25 frozen pearl onions
  • 10 Quartered Heriloom Cherry Tomatoes
  • 5 Free Range Organic Chicken thighs and legs
  • Sea salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons water
  • 6 cubed lardon
  • 6 ounces button mushrooms, quartered
  • 1 tablespoon salted butter
  • 2 (750) bottles white wine, preferably Newton Unfiltered Chardonay
  • 1.5 tablespoons tomato paste
  • 1 medium sweet onion, quartered
  • 2 stalks celery, quartered
  • 2 medium heriloom carrots, quartered
  • 1 clove elephant garlic, crushed
  • 8 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups chicken stock
  • Green Scallions for Garnish

Sprinkle the chicken on all sides with salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour and a generous amount of garlic powder. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large, 12-inch pan over medium heat along with the lardons. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 10 minutes. Remove the lardons and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown. Transfer the chicken into a Le Creuset French Oven.

Add the tomatoes and mushrooms to the same 12-inch pan, adding butter and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and lardons in an container in the refrigerator until ready to use.

Deglaze the pan with approximately 1 cup of the reserved wine. Pour this into the French Oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Refrigerate overnight.

The next day, preheat the oven to 325 degrees

Place the chicken in the oven and cook for 2.5 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over buttered egg noodles and Garnish with Scallions - Salt and Pepper to Taste.

Enjoy!

Braised Short Ribs w/ Risotto

Preheat oven to 325

  • 5 pounds bone-in beef short ribs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons reserved bacon fat
  • 3 medium red onions, chopped
  • 3 medium carrots, peeled, chopped
  • 1 Cup cheery tomatoes, halved
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 bottle dry red wine (preferably cabernet)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low sodium beef stock
Season short ribs with salt, pepper and garlic powder. Heat bacon fat in a large Dutch oven over medium-high heat (if you do not have any reserved bacon fat, cook 4-5 slices in the dutch oven prior to the short ribs) Working in 2 batches, sear short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic and tomatoes. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender,  about 3 hours. Place ribs aside. Strain sauce from pot into a measuring cup to separate the vegetables  Spoon fat from surface of sauce. Use reserved broth and ½ cup of sauce as the base for the risotto (recipe on this blog) season sauce to taste. Serve over risotto with the strained vegetables and remaining sauce on top.  

Enjoy!

Lobster and Fennel Salad

  • 1 - 1.5-2lb Lobster Tail (prefer green australian)
  • 2 cups cold water
  • 4 tablespoons fresh lemon juice
  • 1 fennel bulb—halved, cored and sliced paper-thin on a mandoline
  • 1 orange or yellow bell pepper, shaved on the mandoline
  • Fresh cilantro leaves to taste
  • Sea salt and freshly ground pepper
  • 1 medium shallot, very thinly sliced
  • 1 crushed garlic clove
  • 1/2C Avocado Oil
  • 1 Jalapeño, thinly sliced for garnish

Bring a large pot of salted water to a boil. Add the lobster tail and cook until the shell changes color, about 7-10 minutes. Reserve 2 tablespoons of the lobster cooking water, then drain. Transfer to a large rimmed baking sheet and let cool slightly. Twist the lobster meat from the tail and if necessary using scissors, cut down the length of the tail shell and remove the meat. Cut the tails in half lengthwise if needed. Cover the lobster and refrigerate. In a large bowl, mix the cold water with 1 tablespoon of the lemon juice. Add the fennel and refrigerate for about 25 minutes, until the fennel is very crisp. In a medium bowl, mix the avocado oil with the garlic, the reserved lobster broth and the remaining 2 tablespoons of lemon juice. Season the dressing with salt and pepper. Drain the fennel and pat dry with paper towels; transfer to a  bowl. Add the bell pepper, shallot and cilantro leaves and toss well. Add all but ¼ cup of the dressing to the bowl and toss well. At the same time break up the lobster meat and coat with some of the reserved dressing, quickly heat on a skillet until there is slight browning. Arrange the salad on plates with the lobster meat piled on top. Drizzle the lobster with the remaining dressing and serve at once.

The shelled lobster meat and the dressing can be refrigerated separately overnight. Makes two servings.

Enjoy!

Homemade Corned Beef

Brine

  • 1 gallon water
  • ½ cup Woodford Reserve Bourbon
  • 1½ cups sea salt
  • ½ cup raw sugar
  • ¼ cup pickling spice
  • 3 cloves garlic
  • 2 tsp curing salt (pink) 
  • 5 lbs beef brisket

Braising

  • brined (corned) beef brisket
  • beef stock
  • 1 cup Woodford Reserve Bourbon
  • 2 small Spanish onions, large dice
  • 2 carrots, peeled, large dice
  • 1 celery root, peeled, large dice
  • 10 garlic cloves
  • 2 bay leaves
  • 6 sprigs flat-leaf parsley
  • 6 sprigs thyme
  • 3 sprigs rosemary

In a large stockpot, bring bourbon and water to a simmer over high heat. Add the salt, sugar, garlic cloves and pickling spices and stir to dissolve the salt and sugar. Let cool to room temperature before adding the curing salt and stir to dissolve. Put the brisket in the brine, making sure it’s fully submerged. Cover and refrigerate for 5 to 7 days or until the beef is a pink color throughout. 

Remove the brisket from the brine and lightly rinse with water. Place in a large stockpot or dutch oven with the carrots, onions, celery root, garlic, herbs , bourbon and spices. Add enough broth to cover the meat and the vegetables, leaving the fat on the top of the brisket exposed. Cover and cook until fork tender, at 325º for 3½ - 4 hours. I then like to crisp up the fat cap under the broiler. If eating immediately, remove brisket from cooking liquid and allow to rest a few minutes before slicing. For best flavor, bring the brisket to room temperature in the cooking liquid, then refrigerate everything overnight. Make sure to cut against the grain.

Enjoy!

Ceviche de Pescado

  • 2lbs of fish fillets (fresh corvina, halibut or sea bass) cut into squares
  • 2 red onions diced
  • 4 tomatoes diced
  • 2 bell peppers, assorted colors, chopped
  • 15 limes, separated into about 10 limes to cook the fish and 5 limes for the ceviche marinade
  • 1 bunch of cilantro chopped
  • Sea Salt and Avocado Oil

Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10 limes, the fish should be completely covered by liquid.

Cover the dish with plastic wrap and place it in the refrigerator, let the fish cook itself in the lime juice for 4 hours.

Mix the onions, tomatoes, peppers, and cilantro with the juice from the remaining limes and let marinate for about an hour.

Once the fish is finished cooking in the lime juices rinse it well and mix it with the vegetable marinade, add salt and avocado oil to taste. Serve with crackers or any vessel of your choosing.

Enjoy!

Roasted Bone Marrow

Preheat oven to 450

Before you roast the marrow bones you need to soak them. Take the bones and cover them with water and mix in 2TBL Sea Salt. Refrigerate and let them soak for 12 hours, changing the salt water twice. The salt water helps remove any remaining blood in the marrow.

Place them upright on a foil-lined baking sheet and  sprinkle the tops with pink Himalayan sea salt. Roast at 450 for 15-20min. Scoop out the marrow, spread it on duck fat fried toast.

Enjoy!

Steak Burritos

Leftover Series 2 - Preheat Oven to 375

Buy Large tortilla’s (corn, flour or wheat) and set aside. In a medium pot over medium heat combine 1 can of vegetarian refried black beans with 1C leftover pulled pork,1/4C Bacon crumbles, and 1/4C of cream cheese. Heat until incorporated and reduce heat to low. Make rice in any method you see fit, for these burritos I used a lime cilantro rice that will be posted later. In a small bowl combine 1C diced cherry tomatoes, 1C red diced onion, two crushed garlic cloves, juice of one lime, splash of olive oil. Add cilantro and black pepper to taste. Using the leftover Tri-Tip Steak cut into slices and then cubes.

Place tortilla on length of aluminum foil. To assemble start first with a layer of the refried beans, lime cilantro rice, salsa fresca, cubed steak and finally top with a layer of grated cheese (cheddar/mozzarella/monterey jack) Roll burritos using the clawback method into foil and twist the ends, a future blog post with detail this - in the meantime there are some great resources online if you are having difficulty. Rinse, Repeat.

Place burritos on a baking sheet on the middle rack and cook for 25min. Serve with your favorite hot sauce.

Enjoy!