Category Archives: recipes

Paleo chicken tenders

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Always wanted to play with almond flour. This deep fry recipe needs an oil with a high smoke point to toast the almonds, e.g., peanut oil, lard or avacado oil.

Serves 6.

Ingredients

  • 1.5 lb prepackaged chicken tenders (2 packages)
  • 1½ cup almond flour
  • ½ cup yellow corn meal
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1 tbsp smoked paprika
  • 1 tbsp dried parsley
  • 1 tbsp dried oregano
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 1 tsp chili pepper powder
  • 1 tsp ground oregano
  • ½ tsp cayenne powder
  • ½ tsp white pepper
  • ½ tsp ground allspice
  • ⅛ tsp ground mace
  • 4 large eggs, beaten
  • 1 pinch salt, reserved
  • 1½ quart peanut oil, avocado oil or canola oil

Instructions

Combine dry ingredients in a medium bowl.

Beat 4 eggs in a small bowl with a pinch of salt until smooth.

Heat oil in a 2 quart cast iron pot or deep 10″ cast iron skillet over medium-high heat to 350°F.

Working one by one, coat tenders in egg wash, then toss in dry ingredients until well coated. Using tongs, place coated tender in hot oil and fry until browned, turning once. Add tenders to oil one by one, maintaining oil heat over medium-high flame, about 45 seconds apart. Maintain 350°F, rotating in fresh tenders as cooked tenders are removed.

Remove cooked tenders after about 3 minutes, turned once, to cooling rack over a drip tray.

Drain and cool on a rack over drip tray. Serve with honey mustard or Barbecue sauce, as preferred.

Homemade mayonnaise

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Ingredients

  • 2 large egg yolks
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • Dash white pepper
  • 1 cup olive oil

Directions

In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled.

Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days.

Makes 1-1/4 cups.

Adapted from Homemade Mayonnaise Recipe | Taste of Home

Pizza dough #1

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Ingredients

  • 500g “Tipo 00” extra-fine flour
  • 15g sea salt
  • 20g olive oil
  • 300mL warm water (105-115°F)
  • 1g sugar
  • 1 sachet (8.5g) dry active yeast

Instructions

Combine warm water, sugar and yeast in a bowl and whisk to dissolve yeast. Proof yeast 5-10 minutes, until foaming.

Combine flour and salt in bowl of a stand mixer and combine with paddle attachment. With mixer on low speed, add water mixture by halves until a soft dough forms., about 2 minutes.

Rest dough 10 minutes.

Swap to a dough hook attachment and run mixer on low to medium speed, kneading dough 8-10 minutes, scraping down the sides of the bowl if necessary. Add pinches of flour if dough remains too sticky, being careful not to add too much flour. A slightly sticky dough will yield a crispier, fluffier crust.

Turn out dough into an oiled bowl, and coat on all sides. Cover and allow to rise until doubled in size and dough does not bounce back when poked, about 2½ hours.

Punch down dough and divide into two balls. Place balls on an oiled sheet and rest at least 10 minutes. Dough balls may also be wrapped in pinch paper and frozen for later use. If using immediately, coat a work surface lightly in bench flour or corn meal Shape dough into 12″ rounds for pizza.

Beef Jerky Original #1

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This recipe uses a nitrite curing salt in the brine, and will be shelf stable in an airtight container 1-2 weeks.

Recommend a lean beef cut: eye round, top round, bottom round, flank, skirt or lean brisket flat.

Cut thinly across the grain, ⅛” to ¼”, for a more tender final product, or thinly with the grain for a chewier end product. Par-freeze the meat 30 minutes to 2 hours before slicing to achieve a consistent, thin slice.

When dehydrating, the meat is done when it is stiff when held, but barely cracks when bent.

Ingredients

Dry measures are approximate, I was eyeballing the ingredients.

  • Approximately 2lb lean eye round, bottom round, skirt, flank or lean brisket flat
  • ⅔ cup Worcestershire sauce
  • ⅔ cup dark soy sauce
  • 1½ to 2 tbsp Thai fish sauce
  • ½ cup brown sugar
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1 tbsp ground black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp sweet paprika
  • 1 tbsp hot paprika
  • 2 tsp chili powder
  • 1 tsp cayenne powder
  • ½ tsp white pepper
  • ½ tsp Prague Powder #1

Directions

Trim any surface fat from the beef roast and freeze 30 minutes to 2 hours to help with slicing thin.

While the beef freezes, prepare marinade. Combine ingredients in a nonreactive steel or glass vessel. Adjust ingredients to taste.

Slice frozen meat thinly across the grain (recommended) into approximately ⅛” thick slices, about 2 inches wide. Combine sliced meat and marinade in a zip lock bag, thoroughly coating the meat. Displace air and seal. Refrigerate 8 hours to overnight, redistributing the marinade once or twice.

To dehydrate, spread meat slices evenly in a single layer on a dehydrator screen or metal rack, leaving a small gap between each piece. Blot each side dry with a paper towel to help drying.

Place in food dehydrator, electric smoker or oven at 165°F for 4 hours. After 4 hours, check meat for doneness. Recheck periodically until done, up to 2 more hours. Do not overdry.

Buttermilk pancakes

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Adapted from the Buttermilk Pancakes recipe.in The Joy.of Cooking (2000).

Ingredients

  • 1½ cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ cup buttermilk
  • ½ cup whole milk or half & half
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • 1/tsp vanilla extract

Instructions

Note: Use a wide 2 quart measure for the batter to pour directly on the griddle for less mess.

Combine dry ingredients in a 2 quart bowl, and whisk to combine.

Combine wet ingredients in a 20 oz bowl.

Preheat griddle to 350°F.

When griddle is hot, pour wet ingredients over dry, and combine with a whisk until just combined. Leave some pea-sized lumps, and do not overwork the batter.

Pour ⅔ cup portions onto griddle in batches, and flip when bubbles start to form. Turn 2 to 3 times until cake is firm and airy.

Broccoli & Cheddar Chicken Soup #1

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This is a rich broccoli & cheddar soup based on a copycat recipe of a famous artisan bread restaurant chain.

Serves 6-8.

Ingredients

  • ½ cup butter
  • ½ cup all-purpose flour
  • 1 large onions, diced, about ¾ cup
  • 1 large or two medium shallot, minced
  • 3 cloves garlic, crushed and minced
  • ½ cup sherry or dry vermouth
  • 4 cups milk, room temperature
  • 2 cups chicken stock
  • 5 oz garlic & herb cream cheese
  • 1 cooked boneless chicken breast, diced, about 12oz
  • 4 cups broccoli florets, about 1 head
  • 1 medium carrot, peeled and junienned
  • 3 cups mild cheddar cheese, grated
  • 1 tsp pepper, to taste
  • ½ tsp salt, to taste
  • ¼ cup fresh chives, divided
  • ¼ cup bacon bits, divided (optional)

Instructions

Melt butter over medium high heat, and sauté onions and shallots until translucent and tender, but not yet browned. Add carrots and garlic continuing to sauté until aromatic, about 2 minutes. Add wine and reduce. Sprinkle flour over the vegetables and whisk into a roux.

Slowly add milk stirring continuously to avoid lumps. Add chicken stock and cream cheese stirring to break up lumps.

When the soup is smooth and combined, add broccoli florets and chicken. Simmer until broccoli is softened and chicken is warmed through, about 15 minutes.

Add cheddar cheese in batches, stirring to incorporate. Salt and pepper to taste.

Serve garnished with shredded cheddar cheese, bacon bits and fresh chives.

Pastrami rub #1

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Aromatic black pepper, coriander and garlic

Ingredients

  • 5 tablespoons fresh coarsely ground black pepper
  • 3 tablespoons ground coriander
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon white pepper
  • ½ teaspoon ground allspice
  • 6 to 8 oz Dijon mustard, reserved

Instructions

Combine dry spices in a bowl or shaker.

Coat brisket with mustard, enough to help the dry spices stick. Coat brisket liberally with dry rub, and allow to stand refrigerated up to 8 hours.