Category Archives: Recipes by Category

Versatile #LCHF Nacho Meat Mixture

LCHF Nachos

Just because I call this “Nacho Meat Mixture” doesn’t mean you can only use it for LCHF Nachos! Or only for Mexican style dishes. I used some of this to make a quick Beef Broccoli Stir Fry! I also used it pretty much as is to make Sloppy Joe’s! The key to this versatility is to not spice it up too much when you first make it. Going easy on the spices when you first make it will allow you to make a left turn and go to some other culinary place if you want to! To make it truly versatile, you can leave out the beef and just make a veggie mixture. Then one day you can make chicken tacos, the next day fish tacos, the next day beef nachos, etc, etc.

So what would you think are the main ingredients to put in a beefy nacho meat mixture? Well for me, you gotta have onions, peppers, tomatoes and some kind of beef. In this case, organic ground beef from grass fed cows. Plus spices like cumin, coriander, chili powder and cilantro. Just don’t go crazy with the spices so you can have that flexibility to do something else if the inspiration strikes! Here we go!

Ingredients

  • Olive oil and butter, 1 tbl each
  • Sweet Bell Peppers, chopped (a variety of colors is a must, like 1 each of red, yellow and green) or I bought a bag of those small peppers and used a variety of colors
  • 1 yellow onion, chopped
  • Tomatoes, diced (you can use a couple of fresh tomatoes or a small can of diced tomatoes)
  • 1 cup salsa
  • 1 lb organic ground beef, or ground bison
  • cumin, coriander, chili powder and cilantro (dry or fresh)
  • salt and pepper

Method

  1. Heat a large frying pan on medium heat
  2. Place the olive oil and butter in the pan
  3. When the butter has melted, add the onions and cook for a couple minutes while your chopping the peppers
  4. Add the peppers and cook for a couple minutes
  5. Add the ground beef, or as in this case, I used Bison. There’s not much fat in the Bison, so no need to drain the fat.
  6. Break the meat apart and cook until almost cooked through, about 5 minutes
  7. Add your spices being careful not to over spice. 1 tbl of each would be the upper limit. If you’re using fresh cilantro, a good handful chopped up would be good.
  8. Add your tomatoes and salsa
  9. If your mixture is too dry, add a cup or two of water
  10. Simmer to reduce liquid, cook the meat through and soften the veggies
  11. Taste for salt and pepper

I added a touch of BBQ sauce to the entire batch because I was going to eat a lot of this as Sloppy Jose’s!

You can eat it as is like above, or have it on an Oopsie Roll like a Sloppy Joe, er I mean Jose, like below.

You can use it on Tacos made with Melted Cheese “Tortillas”. Use some to make a Beef Broccoli Stir Fry. Or make a deconstructed LCHF Nachos with Cheese Crackers as Chips! Or as a quiche or omelet filling!

LCHF Nachos! Looks good!

 

Chicken Liver Pate

Here’s three thinks you need to do to make a good Chicken Liver Pate:

  1. Have lots of butter
  2. Have lots of heavy whipping cream
  3. Have some mirin

Butter is the glue that’s going to hold it all together. Cream is going to give it a nice smooth, rich creamy finish that will make you want more! And the mirin is going to give it that “Hmmmmm, what exactly is that that I taste but can’t put my finger on?!”

Yep, its going to be good! I don’t do much measuring when I cook, so I’m going to give this my best guestimate. Here we go!

Ingredients

  • 1 One lb container of chicken livers, thawed out
  • 2 large shallots, peeled and chopped
  • 5 tbls butter
  • salt
  • white pepper
  • 2 cups heavy whipping cream
  • Worcestershire Sauce
  • 1/4 cup mirin (sake liquor) or brandy

Method

  1. Melt butter in a large pan
  2. Add chopped shallots and cook for 2 minutes
  3. Add chicken livers spreading them out evenly around the pan. Let cook for a couple minutes, then turn each one over and cook the other side for a couple more minutes
  4. Add your spices, stir
  5. Then add your whipping cream, Worcestershire and Mirin or Brandy. Bring to a boil, then turn down and simmer for 5 minutes to reduce the cream and cook the livers through.
  6. Using a strainer placed inside a bowl, separate the solids from the liquid. Save the liquid!
  7. Place the solids in the bowl of a food processor. Start the processor. Then add the reserved liquid slowly. Scrape down the sides of the bowl and finish processing
  8. Place the mixture in small bread loaf pans lined with plastic. You can use other containers if you want. Use whatever you have. I put some right into a rigid ziploc container with no plastic because I was going to eat right out of the little container. If you want to turn out the pate on a serving dish, the plastic liner is the way to go! Place in the fridge to set, about 4 hours or overnight is the best.

Enjoy chicken liver pate with cheese crackers or Almond flour crackers or toasted coconut mug muffin slices!

The Best Baby Back Ribs Ever!

The Best Baby Back Ribs Ever!

I’ve cooked tons of Baby Back Ribs over the last 25 years as a chef in the restaurant biz. But today I had the best batch ever! On top of that it turned out to be easy peasy. First, you have to have a good product to start with and I bought the meatiest ribs ever from Costco! Holy cow, they were the best. Like I said I’ve cooked a lot of baby backs over the years, purchased from quality meat vendors, but these were perfect!

And second you have to settle on the cooking method. In my restaurants I actually braised the ribs for 3 hours in the oven after putting on my special rub. I used my special rub, but I used my InstaPot pressure cooker to do the major part of the cooking. Instead of 3 hours, they cooked perfectly in just 30 minutes!

So here we go!

Ingredients

  • 1 full slab of baby back ribs
  • 1 tbl olive oil
  • 2 tsps smoked paprika
  • 1 tbl dried oregano
  • 2 tbls minced fresh garlic
  • 2 cups white wine (for cooking, not for you!)
  • your favorite low sugar BBQ sauce

Method for the Best Baby Back Ribs

  1. Cut the slab of ribs in half so they fit in the pressure cooker
  2. Pour the olive oil on the ribs and rub to spread it all over
  3. Sprinkle the ribs with the smoked paprika, oregano and minced garlic
  4. Rub into the meat
  5. Put the white wine in the pressure cooker and then place the ribs in the pot
  6. Close the lid and press the pressure cook button, set the timer for 30 minutes on high pressure
  7. When the cook time is up, release the steam from the pressure cooker
  8. Carefully take the ribs out, brush with you BBQ sauce and then grill or broil them to caramelize the sauce
  9. Eat with your favorite vegetable!

Note: If you don’t have a pressure cooker, place the ribs in a roasting pan, add the wine and 4 cups of water, cover and bake at 350 for 3 hours.

 

Eggs with Holes

Eggs with Holes

You’ve probably heard of “Egg in the Hole” or “Bird’s Nests” or maybe not. When I was a little kid my dad would make me an egg in the hole for breakfast every now and then. He’d take a slice of Wonder Bread and cut a hole in the middle of it with a small glass. He then heated up some butter in a pan, tossed in the bread slice and the hole and browned them a little bit, turned them over and he’d crack an egg into the hole in the bread slice. After awhile, he’d flip everything over again to finish cooking the egg and nicely brown the bread.

My Eating Method

When I got it served to me I would cut the bread slice with the egg in it in half and watch the egg yolk run. Mmmm, delicious. I would then eat each half being sure that each bite had some bread, egg and egg yolk with it. When I finished both halves I turned my attention to the hole. That round circle of delicious butter soaked brown toasted bread. I’d make sure to mop up the last of the egg yolk with it and pop the whole thing in my mouth. Mmmmmmm, very delicious!

The New Updated Primal Version

Now that I don’t eat bread much anymore, what’s a grown boy to do? Instead of Wonder Bread I use slices of Coconut Flour Mug Muffins. Those are my holes and there is no bread slice. So its just Eggs with Holes! Still delicious though!

So here we go!

1. Make a Mug Muffin using coconut flour or other flour that is gluten and grain free. I’ve been using some almond flour and some garbanzo bean flour. Garbanzo beans are a legume and is OK in small quantities.

2. Heat a tbl of butter in a pan and add two slices of your mug muffin.

3. Toast on one side, flip over and add your eggs. I like to let the eggs attach themselves to the holes. It makes it harder to flip over, but I like the challenge! And viola! Mmmmm, delicious!

Eggs with Holes!

Darn! One of my egg yolks broke! But it was still good! Thanks Dad!

 

Blackened Rib Eye with Bleu Cheese and Caramelized Onions

Blackened Rib Eye with Bleu Cheese and Caramelized Onions

Blackened Rib Eye Steak with Bleu Cheese, Caramelized Onions and Asparagus

I love Blackened Rib Eye steaks and I love Bleu Cheese. Put the two together and you have a Black and Bleu Rib Eye! Ouch! Its so good! Then add some Caramelized Onions and, dare I say it, heaven! Yes, my wife and I were smacking our lips and groaning how good it was after every bite! Let’s get started…

Ingredients

  • 1 Rib Eye steak to share, 10 or 12 ounces would be good
  • Blackening spice, like Paul Prudhommes
  • 1 large Yellow Onion, peeled and cut into slices
  • 2 tbl butter
  • 2 tbls Avocado Oil
  • Low carb veggie (I used asparagus)
  • pinch of salt
  • 1/2 cup white wine
  • couple slices of Bleu cheese

Method

Onions

  1. Add butter to large fry pan on high heat
  2. When butter has melted, add onions, toss to coat and turn down heat to medium
  3. As we cook the steak make sure to keep an eye on the onions. We want to brown them, not burn them.
  4. When the onions have browned add a pinch or two of salt, stir, then add the white wine. Turn the heat down to low and evaporate all the white wine

Blackened Rib Eye Steak

  1. Heat a cast iron pan big enough to hold the steak on high heat
  2. Coat the steak on both sides with one tablespoon of avocado oil
  3. Sprinkle one side of steak with blackening spices, then turn the steak over and coat the other side. Pat down so spices adhere to steak.
  4. When the cast iron pan is hot, add one tablespoon of avocado oil to the pan, then add the steak to the pan right on top of the oil
  5. If you have a splatter screen, put it on top of the cast iron pan and that will keep grease from landing all over the place.
  6. Set a 10 minute timer. That should get you to medium rare. Of course, cook more or less depending on your tastes.
  7. Are you watching those onion? 🙂
  8. Half way through the cook time on the steak, turn it over
  9. When your done cooking the steak let it rest for a couple minutes before cutting it in half to split with your significant other 🙂

Veggie

  1. Cook your veggie. I used Asparagus for this one. Bring water to a boil, add olive oil and salt to water, add asparagus, bring bake to a boil, turn the heat down to a simmer, 4 minutes, done, drain
  2. Half way through the cook time on the steak, turn it over

Done!

  1. Blackened Rib Eye Steak with bleu cheese on top, caramelized onions and vegetable with lots of butter!
  2. Plate it up and eat!

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To find out more about being Primal, subscribe to my blog and I’ll give you my free eBook entitled “Being Primal” for free! And if you really want to dive in, sign up for my Intro to Primal Paleo Challenge. You can also check out my success story on Marks Daily Apple.

Seared Halibut and Scallops with Carrot Parsnip Puree

Seared Halibut and Scallops with Carrot Parsnip Puree and Caramelized Onions

Yes, lets not forget about those caramelized onions! I love onions and when you caramelize them it brings out their sweetness and the flavor is spectacular. Goes great with seafood (I like them a lot on Horseradish Encrusted Salmon) and steaks and a lot of other proteins. Here we’re going to use halibut and scallops.

Seared Halibut and Scallops with Caramelized Onions and Parsnip Carrot Puree #2

I bought the halibut and scallops in the frozen section at Costco. In my opinion buying wild seafood that’s frozen over any fresh “farm raised” fish is best. I know a lot of TV chefs hate anything frozen, but if you handle the product the right way, it will be good!

So what are the right ways to handle frozen fish?

  1. Don’t keep it in the freezer for too long! I know its in the freezer and you might think its good forever, but everything has a shelf life! So be sure to use it within a month or two.
  2. When you’re ready for some fish that’s in the freezer, be sure to take it out about 3 days before you’re ready to eat and let it thaw out while sitting in the fridge. Don’t thaw in the microwave! It’ll just mess up the texture.

Ingredients

  • 1 six ounce halibut fillet
  • 8 large scallops
  • 1 tbl butter
  • 1 tbl olive oil
  • pinch of salt
  • 1 carrot, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 1/2  cup heavy cream
  • 1 tsp garlic powder
  • 1 yellow onion, sliced
  • 2 tbl butter
  • 1/2 cup white wine
  • salt

Serves two.

Method

  1. Place sliced carrot and parsnip in a pot with enough water to boil for 15 minutes. Add a pinch of salt to the water. While its boiling, do the rest…
  2. Put 2 tbls butter in pan on medium high heat for the caramelized onions
  3. When the butter melts, add the sliced onions ad toss or stir to coat the onion slices in butter. Cook over medium heat, stirring and tossing until onions start to caramelize (turn brown)
  4. In another fry pan, melt 1 tbl of butter and add 1 tbl of olive oil on medium high heat
  5. Take the halibut fillet out of the plastic wrap (if frozen) and salt both sides
  6. Add it to the pan with the butter and olive oil in it and sear the halibut for a minute
  7. Flip the halibut over and transfer to an air fryer and cook for 6 minutes at 330 degrees. If you don’t have an air fryer, you can use a small toaster oven, or your big oven, set to 400 degrees, cooking for 6 minutes
  8. OK, you got 6 minutes left to get everything done! Let’s go!
  9. Salt the scallops on both sides
  10. Add the scallops to the pan you seared the halibut in. Make sure the pan is hot, but not smoking hot. Sear the scallops, then turn over and turn down the heat to low. This will cook them through while you finish everything else.
  11. Add the white wine to the onions and let reduce
  12. After boiling the carrot and parsnip, drain and add to your food processor.
  13. Add the cream, pinch of salt and some garlic powder
  14. Puree the mixture making sure its all very smooth. You might have to scrap down the sides a couple of times and you might have to add a little more cream to get the right consistency. We don’t want soup! You want it to be thick and able to hold its shape on the plate.
  15. At this point the halibut should be ready, the scallops should be seared and cooked through
  16. Have you been watching the onions? Don’t burn them!
  17. Alright, let’s plate up! Cut the halibut in two to share.
  18. Get two plates and put some puree on the plates and spread out a little, like a smear. Put some caramelized onions next to it. Place a halibut half on the plate overlapping the puree and onions. Put 4 scallops on each plate and scrap and butter and oil from the pans over the scallops. I sprinkled all with a little dried cilantro to give it some color.
  19. Enjoy!

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You could make a lemon butter sauce with the oil left in the scallop sear pan. Just add some white wine and juice from half a lemon to the pan while on high heat. Add a tbl of butter and a pinch of salt. Shake the pan until the butter melts. Then pour over the scallops and fish.

To find out more about being Primal, subscribe to my blog and I’ll give you my free eBook entitled “Being Primal” for free! And if you really want to dive in, sign up for my Intro to Primal Paleo Challenge. You can also check out my success story on Marks Daily Apple. It

Quick Sandwich #1

Salami Sandwich

If you have some good Primal sandwich ingredients laying around you can make a sandwich in less than a minute. Anyone can make a sandwich! Right? This one is going to be a salami sandwich because that’s what I got laying around. I also had made a batch of oopsie rolls the day before, so I had my “bread” all set to go!

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Everybody knows how to make a sandwich, but this one is a good Primal sandwich. No normal breads made with wheat flour. Mayonnaise made with avocado oil instead of the dreaded canola oil or soybean oil. Its low carb high fat, no grains, no gluten which is unlike any other “normal” sandwich. My blood sugar didn’t budge at all after eating this! And I stayed in Ketosis!

Lots of sandwiches can be made with leftover ingredients. Just make sure you stay Primal. If you’re Paleo, no dairy products! You can use oopsie rolls as the bread in just about any kind of Primal sandwich. Make a batch and keep them in the fridge.  There even good as burger buns! Cheese sandwiches, fish sandwiches, southwest chicken sandwiches, etc, etc. I even made some Reubens!

I love this mayo

To find out more about being Primal, subscribe to my blog and I’ll give you my free eBook entitled “Being Primal” for free! And if you really want to dive in, sign up for my Intro to Primal Paleo Challenge. You can also check out my success story on Marks Daily Apple. It could be your success story too! See you on the skinny side!

Let’s Make a Beautiful Avocado Presentation

Avocado Presentation 101

I always wondered about how people make such beautiful presentations with there avocados, so I thought I’d give it a try! The most important things are a nice fresh, yet semi soft, avocado and a sharp knife!

First slice your avocado in half. (I hope its beautiful on the inside!)

Then peel the skin off one half. If your avocado is too soft this will be really hard. You may have to use your knife to cut the skin a little to start peeling.

Once your avocado half is fully peeled, lay it flat side down on a cutting board. Cut thin slices wit your sharp knife. If the avocado slices stick to your knife, just wet your knife from the sink faucet and proceed.

Once its cut, grab it with both hands and start turning the ends into a circle. I put the smaller end of the avocado into the middle of the circle.

Use a thin metal spatula to take it off the cutting board and move it to your plate. Viola!

I eat a lot of avocados. Did you know avocados are a fruit?! They have vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. More potassium than a banana and a lot less sugar. Although the fat content is high, but that’s what I eat! A low carb high fat diet! I especially like them with my eggs for breakfast.

Not as pretty, but it will be the next time!

To find out more about being Primal, subscribe to my blog and I’ll give you my free eBook entitled “Being Primal” for free! And if you really want to dive in, sign up for my Intro to Primal Paleo Challenge. You can also check out my success story on Marks Daily Apple. It could be your success story too! See you on the skinny side!

 

Cream Cheese Omelet with Smoked Salmon #lchf

Cream Cheese Omelet with Smoked Salmon and Chives

This is one of my favorite omelets. I actually serve this omelet open face with the Smoked Salmon on top. Its kind of like a warm Blinis and Smoked Salmon plate without the Blinis, and instead of hard boiled egg, the egg is a nice warm omelet egg! OK, let’s go…

Ingredients

  • 2 Eggs (I used just one in the pictures. I wasn’t that hungry. But you can use up to three eggs (or more if you want to share))!
  • 1 tsp butter
  • 2 tsp olive oil
  • 1 tbl cream
  • pinch of salt
  • chopped chives (save some to sprinkle on top)
  • 2 ounces cream cheese
  • Smoked Salmon (I used 2 ounces)

Method

1. Gather your ingredients and prep them

2. Melt butter with olive oil in nice non-stick pan

3. Put the cream in

4. Crack the egg(s) into the pan and whisk with a fork in the pan being careful not to scratch the pan (I don’t want to dirty too many dishes!)

5. Add the chives and a pinch of salt, then pinch off bits of the cream cheese and add to the pan

6. Cook until set. You can flip the omelet over is you want to cook the loose eggs. Flip it back over and slide it onto a plate.

7. Top with smoked salmon and reserved chives

Cheese Crackers with No Gluten, Grains or Carbs!

Cheese Crackers

You now how there’s all these new low carb high fat cheese crackers out there? I just bought some bacon cheese crackers made with almond flour at Costco. So I guess the selling point is the facts that there is no gluten and are high fat. But the carbs are just a tiny bit below that of a Triscuit! So they are not low carb or as low carb as one would like because you are more than likely to eat a whole bunch and be done with carbs for the day.

But what if you can make a tasty cheese cracker made with 100% cheese that have no gluten, no grains and have little to no carbs? Its a game changer! They are easy to make too, so lets get started…

Ingredients

  • 1 package of sliced cheese like cheddar, swiss, colby or Muenster like the variety pack you can get in Costco
  • Various dried spices that I’m sure you have in your cabinet right now at this very minute!
  • parchment paper

Method

  1. Preheat your oven to 250 degrees
  2. Line 2 baking sheets with parchment paper. You can do more if you want to, but this is going to make about 40 cheese crackers
  3. Cut slices of cheese into 4 quarters and place each quarter on the parchment paper with about a half inch between each quarter.
  4. When you have completed the two sheet pans you can either bake them as they are (plain, which is good) or sprinkle them with some herbs and spices. Sometimes I use Mrs. Dash No Salt, or just basil and oregano, or salt and pepper, or whatever! Experiment!
  5. Bake at 250 for 30 minutes

I use these for eating guacamole and sometimes I make nachos with no chips. I have these chips on the side which I use to scoop up the nachos mixture.