Barbacoa Beef Cheeks

• 2 1/2pounds beef cheeks
• 4cloves garlic
• 1tablespoon natural peanut butter
• 1ancho chili
• 1teaspoon instant espresso
• 2tablespoons olive oil (plus 2 more for cooking)
• 1tablespoon honey
• 2teaspoons cumin
• 1teaspoon smoked sweet paprika
• 1handful fresh cilantro
• 1teaspoon salt
• 1cup chicken broth (you can use beef too, I just had chicken on hand)
• 3limes
• 1avocado
• fresh cilantro

1. Clean and trim the cheeks. Put them in a container that you can marinate them in.
2. Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a little water (I stick it in a ramekin and microwave for 30 seconds)
3. Peel and chop the garlic. Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste. Toss the paste with the cheeks and marinate for several hours or better yet over night.
4. When it is time to cook, heat the oven to 275, and heat 2 tbs olive oil in a dutch oven. Brown the cheeks on both sides. Use the broth to rinse the rest of the marinade into the dutch oven, then squeeze the juice of 3 limes in.
5. Bake at 275 for 3 1/2 hours - turn the cheeks over once or twice while they cook and if the liquid dries up add a bit more broth
6. When the cheeks are fall-apart tender, take the pan out of the oven. Using 2 forks, pull the meat apart in the pan so that it mixes in with all of that fatty juicy goodness.

Pork Chops in Creamy Turmeric Sauce

• 1 can (13.5 ounce) coconut milk (400 ml)
• 2 garlic cloves
• 2 tablespoons freshly squeezed lime juice (30 ml)
• 1 tablespoon fish sauce (found in the Asian section of grocery stores) (15 ml)
• 1 small jalapeno, roughly chopped (optional)
• A handful of cilantro leaves
• 1 teaspoon turmeric, plus more to season pork (5 ml)
• 4 boneless pork cutlets or thin pork cops (1/2 inch thick or less) (13 mm)
• 1 tablespoon coconut oil (15 ml)
• 1 shallot, finely chopped

Combine the coconut milk, garlic, lime juice, fish sauce, jalapeno (optional),1 teaspoon turmeric, and the cilantro in a blender. Blend the mixture into a smooth sauce.

If the pork isn’t thin enough (1/2 inch thick or less) use a meat mallet to flatten the pork. Or, slice thicker pork chops in half to turn them into two thinner chops.

Lightly season the pork with salt and turmeric.

In a wide skillet heat the coconut oil. When the oil is hot add the shallot and saute for 30 seconds. Add the pork.

Cook the pork only 2 minutes on each side until lightly browned.

Transfer the pork to a plate.

Add the coconut sauce to the skillet. Use a spoon to scrape up any tasty bits of meat stuck to the pan as the sauce comes to a boil. Boil for 5 minutes.

Add the pork and any accumulated meat juice back to the skillet with the sauce. Simmer just long enough to heat the pork back up.

Serve the sauce and pork over the cauliflower rice. Garnish with additional chopped cilantro.

Dijon Mustard

Ingredients

1 Large Onion
3 Cloves of Garlic
2 Cups Dry White Wine
4 oz Mustard powder
2 TBSP Honey
1TBSP Extra-Virgin Olive Oil
2 tsp Salt

Directions

1. Mince onion and garlic, combine with wine in a pan.  Bring to a boil then reduce heat and let simmer for 10 minutes.  Remove from heat and let cool slightly before next step.
2. Pour mixture through a strainer to remove onion and garlic, they are no longer needed for the recipe (but may be saved and added to soup).
3. Mix mustard, honey, oil, and salt with the strained liquid.  Put mixture into saucepan, stir constantly, and cook over low heat until it thickens.
4. Cool to room temperature, stir well.  Store covered in the refrigerator.  Sit for two weeks before using, ideally wait for one month because the mustard will mellow with age.

Paleo Banana Bread

1 cup coconut flour (I use Wilderness Family Naturals)

1 1/2 cup very ripe bananas (2-3 bananas)

4 pastured eggs

6 T butter or coconut oil (melted)

5 T raw honey or vanilla honey

2-3 squirters full of stevia (40-60 drops drops in a squirt) *optional

1/4 tsp sea salt

1t-1T cinnamon

1/2 t baking soda

1 T vanilla

Preheat your oven to 300 degrees
Oil or butter your bread pans (I used 2 mini). Line with parchment paper. Cut 2 pieces and fit them in the baking pan. (It is easier to oil it first, so the paper kind of sticks to the sides of the pan)
Smash the bananas

 (In the banana bowl) mix in the honey, butter, vanilla, eggs, and *stevia until combined.
In a sperate bowl mix the coconut flour, baking soda, sea salt, and cinnamon.
Add the dry ingredients to the wet and stir until just combined. (In the banana bowl) mix in the honey, butter, vanilla, eggs, and *stevia until combined.
In a sperate bowl mix the coconut flour, baking soda, sea salt, and cinnamon.
Add the dry ingredients to the wet and stir until just combined.
Spoon the batter into your lined bread pans.
Bake for 1 hour and 15 minutes. The top and edges should be a golden brown color. Remove form oven and let it cool for 15 minutes in the pan.

Easy Crock Pot Pork Tenderloin

2 pounds pork tenderloin (or whatever pork) 

3 T minced or crushed garlic

1 cup chicken broth

3/4 cup red wine

salt and pepper

Tamari Sauce or coconut aminos

1/2 teaspoon onion powder

1/4 cup of dried minced onions

Directions:

Put tenderloins into crock pot (you can sear first if you want, but really don’t need to)

Salt and Pepper both sides

In bowl, mix together all other ingredients except for the garlic

Pour over the tenderloins

Coat tenderloins in liquid

On side that is up, take garlic and spread over

Cook on low all day

5-Spice Slow-Cooker Pork Ribs

3-4 pounds pork or beef ribs
salt & ground black pepper
coarse (granulated) garlic powder
Chinese five-spice powder
2 tablespoons rice vinegar
1 tablespoon coconut aminos

1. Lay the ribs on a cutting board and sprinkle generously with salt, pepper, and garlic powder. Now rub a good amount of five-spice powder onto the ribs. I didn’t measure, but I was pretty aggressive with it; the top of the ribs were pretty evenly brown with powder.

2. Measure the rice vinegar and the coconut aminos into the bottom of a slow cooker. Add the ribs, cover, and cook on high for about 6 hours or on low for 8-10. Really, you can’t cook them too long. They’re ribs; they’re very forgiving.

3. Chill the liquid left in the bottom of the slow cooker so the fat separates. Bring the remaining liquid to a boil, simmer for a few minutes, then use as a dipping sauce for the meat.

http://www.theclothesmakethegirl.com/2012/02/23/5-spice-slow-cooker-pork-ribs/

Raw Butternut Squash Slaw

• 3 cups grated butternut squash (about 1/2 of a peeled and seeded butternut squash) (350 to 400 g)
• 3 cups shredded cabbage (200 to 250 g)
• 3 green onions, chopped
• 1/4 cup finely chopped cilantro or parsley (60 ml)
• 1 to 2 jalapenos (or other hot pepper) seeded & finely chopped
• 2 tablespoons unseasoned rice vinegar (30 ml)
• 1 shallot, finely chopped
• 1/4 teaspoon salt (1 ml)
• 1 teaspoon tamari (5 ml)
• 1 teaspoon toasted sesame oil (5 ml)
• 1/2 cup neutral flavored oil (such as cold-pressed, high-oleic/high-stearic sunflower oil)  (125 ml)

Peel the butternut squash, take out the seeds and cut the squash into chunks. Grate the squash – a food processor is by far the easiest way to accomplish this.

Combine the grated squash, cabbage, green onions, cilantro and hot pepper in a large bowl

In a small bowl, whisk together vinegar, shallot, salt, tamari, and both of the oils.

Pour the dressing over the slaw. Mix well before serving.

http://www.marksdailyapple.com/raw-butternut-squash-slaw/

Gluten and Dairy Free Coconut Macaroons

Gluten and Dairy Free Coconut Macaroons

Ingredients
2 cups unsweetened shredded coconut
6 Tablespoons sugar or coconut palm sugar
2 large egg whites
½ teaspoon vanilla extract
pinch of salt

Instructions
Preheat oven to 350°. Line a baking sheet with parchment paper.
In a small bowl, lightly beat the egg whites with a fork until foamy.
Combine all ingredients in a mixing bowl and stir until well mixed.
Form into balls about one tablespoon in size or drop from a round tablespoon sized measuring spoon or cookie dough scoop. I left mine flat on the bottom and rounded on top.
Bake for 12 – 15 minutes or until golden brown.
Makes about 16 macaroons.

SLOW COOKER CHEATER PORK STEW

2 small onions, thinly sliced
6 cloves of garlic, peeled and smashed
½ pound baby carrots
Kosher salt
Freshly ground black pepper
3 pounds of pork shoulder, cut into 1.5 inch cubes or a 4 pound bone-in pork shoulder roast
1 tablespoon Sunny Paris seasoning
1 tablespoon Red Boat Fish sauce
1 small cabbage, cut into 8 wedges
1 cup Rao’s marinara sauce
1 tablespoon of aged balsamic vinegar
1/4 cup finely chopped Italian parsley (optional)

Slice up the onions and smash the garlic cloves…
…and add them with the carrots to the slow cooker liner. Season liberally with salt and pepper.

Grab some high quality pork…

…cube it (if you’re so inclined)…

…and toss with Sunny Paris seasoning and fish sauce.

Add another sprinkle of salt and pepper and toss to combine.

Pile the seasoned pork on top of the onions and carrots
…and tuck the cabbage wedges on top.

Drizzle on the marinara sauce and some more salt and pepper.

Put on the lid and cook on low for 8-10 hours.

When the pork and veggies are fork-tender, adjust the stew for seasoning with  balsamic vinegar, salt, and pepper.

If you’re feeling fancy, top the stew with fresh Italian parsley.

SLOW COOKER KOREAN GRASS FED SHORT RIBS

6 pounds of bone-in English-style grass-fed short ribs
Kosher salt
Freshly ground pepper
1 medium pear or Asian pear, peeled, cored, and chopped coarsely
1/2 cup coconut aminos
6 garlic cloves, peeled and roughly chopped
3 scallions, roughly chopped
1 hunk of ginger, about the size of your thumb, cut into two pieces
2 teaspoons of Red Boat fish sauce
1 tablespoon coconut vinegar
1 cup organic chicken broth
Small handful of roughly chopped fresh cilantro
Here’s how top make it:

Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper…
…and lay the ribs, bone-side up on a foil-lined baking sheet.

Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.
Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.
Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.


Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.

Pour the sauce evenly over the ribs…
…and add the chicken broth to the pot.
Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.
When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.

Sprinkle on the chopped cilantro and serve the remaining sauce on the side.
~                                                                              

Raw Butternut Squash Slaw

• 3 cups grated butternut squash (about 1/2 of a peeled and seeded butternut squash) (350 to 400 g)
• 3 cups shredded cabbage (200 to 250 g)
• 3 green onions, chopped
• 1/4 cup finely chopped cilantro or parsley (60 ml)
• 1 to 2 jalapenos (or other hot pepper) seeded & finely chopped
• 2 tablespoons unseasoned rice vinegar (30 ml)
• 1 shallot, finely chopped
• 1/4 teaspoon salt (1 ml)
• 1 teaspoon tamari (5 ml)
• 1 teaspoon toasted sesame oil (5 ml)
• 1/2 cup neutral flavored oil (such as cold-pressed, high-oleic/high-stearic sunflower oil)  (125 ml)

Instructions:

Peel the butternut squash, take out the seeds and cut the squash into chunks. Grate the squash – a food processor is by far the easiest way to accomplish this.

Combine the grated squash, cabbage, green onions, cilantro and hot pepper in a large bowl.

In a small bowl, whisk together vinegar, shallot, salt, tamari, and both of the oils.

Pour the dressing over the slaw. Mix well before serving

Gingered spaghetti squash

• 1 small spaghetti squash cut in half, deseeded
• 2 tablespoons butter
• 1 tablespoon honey
• 1/2 tablespoon minced ginger
• Salt and black pepper to taste

Directions

Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving

Zuni Cafe's flourless chocolate cake

• Unsalted butter for coating the pan
• 3/4 pound E. Guittard Premium 61% cacao semisweet dark chocolate
• 6 tablespoons strong, brewed dark roast coffee
• 4 large eggs
• 2 large yolks
• 6 tablespoons honey
• 3/4 cup + 1 tablespoon whipping cream

Or for a 6" pan

• 170g chocolate
• 3T coffee
• 2 large eggs
• 1 egg yolk
• 3 T honey
• 90g whipping cream

The 6" version only took about 50 minutes although that might have been a tad too long. Check at 45 next time and see how it is.

Ingredients: Butter a round 9-inch cake pan. Cut out a 9-inch parchment round and a long strip to line the bottom and the sides, and butter again. Set aside, along with a second, larger pan that will easily contain the prepared pan. Position rack in the center of the oven and preheat to 350°.

In a stainless steel bowl over hot water (the bowl should not touch the water), melt chocolate with the coffee. Stir until smooth and keep warm.

Meanwhile, combine eggs, yolks and sugar in the bowl of a stand mixer. Place the bowl over hot water and stir until mixture warms to room temperature. Return the bowl to the stand mixer and beat with the whisk attachment on medium speed for about 15 minutes, until quadrupled in size.

In a separate bowl, whip cream until it forms soft peaks.

Fold 1/4 of the egg mixture into the warm chocolate until it becomes all one color, then pour it and the whipped cream into the rest of the egg mixture. Fold gently to combine, until everything is nearly uniform in color.

Pour into the prepared 9-inch cake pan. Place cake pan into the bigger baking pan set on the oven shelf then fill with 1-inch very hot water, best just off a boil. Bake until the cake registers 175° in the center on an instant-read thermometer, about 2 hours. Check every half hour, rotating the cake as needed. If it begins to brown on the edges, reduce the oven temperature to 325°.

Remove the cake from water bath; let sit for 10 minutes, then invert cake onto a plate and let sit another 10 minutes. Remove the pan from the cake, then carefully peel off paper. Flip the cake back over onto a serving plate so it is right-side up again. It's easiest to cut now, while just warm to the touch. Use a cheese wire or thin slicing knife that has been heated in hot water before cutting each slice then wiped dry between the cuts.

Though the cake can be served slightly warm, the texture and flavor is even better after it has been chilled through or refrigerated at least 1-2 hours. Return to room temperature before serving.

Cover tightly with plastic wrap and refrigerate for up to 1 week. Take out of the refrigerator 2-3 hours before serving.

Read more: http://www.sfgate.com/food/chefssecrets/article/Zuni-Cafe-s-flourless-chocolate-cake-3813951.php

Roast Duck

Ingredients

• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 (5 pound) whole duck
• 1/2 cup melted butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
3. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Coconut Flour Biscuits

Coconut Flour Biscuits Ingredients:

• 1/3 cup Coconut Flour
• 5 TBSP Butter or Coconut Oil, softened but not melted
• 4 eggs
• 2 TBSP honey (optional)
• dash of salt
• 1/2 tsp baking powder

or for a single serving

11g coconut flour

1+T ghee or coconut oil

1 egg

a squirt of honey

dash of salt

1/8 tsp baking powder

How to Make Coconut Flour Biscuits:

1. Preheat oven to 400 degrees F
2. Put all ingredients into medium sized bowl and mix well with immersion blender or hand mixer until well incorporated
3. Using your hands, carefully form into nine small balls and mash each one down with a spoon to make it about 1/2 inch thick.
4. Bake for 12-15 minutes until just starting to brown.

Zucchini Noodles or Ribbons

2 medium-sized zucchini squash, washed, dried, and trimmed at both ends
2 tablespoon fresh-squeezed lemon juice
Salt and pepper to taste
Herbs of your choice

Preparation:

Using the julienne blade of a mandoline, slice zucchini lengthwise into long, thin strands; separate the strands. NOTE: If you don't have a mandoline you can either use a vegetable peeler or a knife.

Transfer zucchini strands to a colander set over a mixing bowl. Toss the zucchini strands with salt; let stand 15 minutes at room temperature. Gently squeeze zucchini to extract excess water. Transfer drained zucchini strands to a bowl and toss with lemon juice, salt, and pepper.

To serve, twirl small amounts of zucchini strands with a long-tined fork and slip off onto individual serving plates. Garnish with herbs of your choice or use as a base for seafood of your choice.

Makes 2 servings.

Chinese-Style Beef, Sweet Potato, and Bok Choy Stew

• 4 large garlic cloves
• 1 piece fresh ginger (1 in. square), cut into chunks
• 1 1/4 pounds beef rib-eye steaks (about 1 1/2 steaks)
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 2 teaspoons Chinese five-spice powder
• 3 cups reduced-sodium beef broth
• 2 tablespoons soy sauce
• 1 deep-orange sweet potato
• 12 ounces baby bok choy
• 2 green onions
•  Whirl garlic and ginger in a food processor until minced. Trim fat from steaks and cut across the grain into 1/4-in. slices, 
• discarding pockets of fat. Sprinkle meat with half of garlic mixture and all the salt.
• Heat oil in a 5- to 6-qt. pan over high heat. Brown half the beef lightly, stirring occasionally, 3 to 6 minutes. With a slotted
•  spoon, transfer meat to a plate. Repeat with remaining beef.
• Reduce heat to medium. Add remaining garlic mixture to pan and cook until softened, about 30 seconds. Stir in 
• five-spice powder, then broth and soy sauce. Peel sweet potato, halve lengthwise, and cut in 1/3-in.-thick slices. 
• Add to broth. Cover and bring to a boil over high heat, then reduce heat and simmer 2 minutes.
• Meanwhile, trim ends from bok choy, rinse, separate leaves, and cut in wide diagonal slices. Stir bok choy into 
• stew and simmer just until wilted, about 2 minutes. Stir in beef and cook until hot, 1 to 2 minutes. Cut onions in 3-in. slivers.
• 
  
• Ladle stew into bowls and garnish with onions.

Strawberry Rhubarb Muffins

• 1/4 cup coconut oil
• 1/4 cup honey
• 6 eggs
• 2 teaspoons vanilla
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 cup finely chopped rhubarb
• 1/2 cup finely chopped strawberries

Preheat oven to 350 degrees.
In a large bowl, melt together coconut oil and honey. Whisk in eggs and vanilla.
In a medium bowl, sift the coconut flour and re-measure. Stir together coconut flour, baking powder, salt, and cinnamon. Add dry ingredients to the wet ingredients and whisk until well combined. Gently fold in rhubarb and strawberries.
Line a muffin pan with 12 liners (or oil the pan very well with coconut oil). Pour 1/4 cup of batter per cup. Bake for 20 minutes, or until a toothpick inserted into center comes out clean. Cool, in the pan, for 5 minutes. Remove to a cooling rack to cool completely.

Cauliflower Rice

• a small head of organic cauliflower, chopped coarsely
• 1 small onion, chopped finely in a food processor
• 2 tablespoons of butter
• 1-2 tablespoons of coconut oil
• salt and pepper to taste

Chop the cauliflower and blend in the Cusinart until pieces are the size of rice grains. Saute the onions in melted butter and coconut oil until translucent. Add the cauliflower and mix well. Season with salt and pepper and cook covered for 5-10 minutes until "rice" is soft. Taste again and add more salt and pepper if needed.

Slow Cooked Pork With Apples and Fennel

Serves 6-8

lard
1 3-4 pound pork should roast, cut into 2″ cubes
2 Granny Smith apples, peeled, cored, and eighth’ed
1 fennel bulb, sliced
1 medium onion, sliced
1 teaspoon fennel seed, freshly ground
1/2 teaspoon white pepper
1 teaspoon salt
kraut
creme fraiche

Melt fat in a heavy bottomed saute pan over medium-high heat. Brown pork and place in bowl of slow cooker with the rest of the ingredients. (You could brown the onion and fennel first, too, if you have time.) Cook on high for 3-4 hours or low for 6-8 hours. Serve with kraut and dollops of creme fraiche.