No recipe (although I'm happy to provide some if anyone wants to try it), but here's a recent box of chocolates I did:



Flavors are: Vanilla Passionfruit, Cookies and Cream, Espresso Caramel, Raspberry Mint, Peanut Butter Crunch, Strawberry Balsamic.

Here is a ripped off version of a bolognese sauce from America's Test Kitchen that I've tweaked. We all love it in this house. I will say it makes a lot of leftovers for our family of 4.5; as a result I usually cut it in half.

• 1 lb. ground beef
• 2 tablespoons water
• ¼ teaspoon baking soda
• Salt and pepper
• 4 cups beef broth (2 cups condensed Better than Broth, 4 tsp in 2 cups water)
• 6 oz pancetta, course chopped (I will substitute bacon when I don't have pancetta as it's not something I often stock, works just as well)
• 1 onion, course chopped
• 1 large carrot, course chopped
• 1 celery rib, course chopped
• 1 tbls unsalted butter
• 1 tbls extra virgin olive oil
• 3 tbls tomato paste
• 1 cup dry red wine
• 1 ounce Parmesan cheese grated (about ½ cup)


1. Toss beef w/ water, baking soda and ¼ tsp pepper in bowl, set aside.
2. While beef sits, bring broth to boil and reduce by half (see shortcut above).
3. Pulse pancetta in food processor until finely chopped (15-20 pulses). Add onion, carrot, and celery and pulse until finely chopped and mixture has paste-like consistency (12-15 pulses).
4. Heat butter and oil in large Dutch oven over medium-high heat until shimmering. Once foaming subsides add pancetta/vegetable mixture and ¼ tsp pepper and cook, stirring occasionally, until liquid has evaporated (about 8 minutes).
5. Spread mixture in even layer on bottom of pot and continue to cook, stirring every couple minutes, until very dark browned bits form on bottom of pot (7-12 minutes).
6. Stir in tomato paste and cook until paste is rust colored and bottom of pot is very dark brown (1-2 minutes).
7. Reduce heat to medium, add beef, and cook using wooden spoon to break meat into pieces no larger than ¼” until beef just loses its raw pink color (4-7 minutes).
8. Stir in wine, scraping up browned bits, and bring to a simmer, cook until wine has evaporated and sauce has thickened (about 5 minutes).
9. Stir in Parmesan and broth, return to simmer, cover and reduce head to low.
10. Simmer for 30 minutes (sauce will look thin).
11. Remove from heat and season with salt and pepper to taste.
12. Cook pasta in pot with 1 tlbs salt. Drain and add to pasta, adjusting consistency with reserved pasta water.

quote:

Originally posted by f2:

quote:

Originally posted by tatortodd:
Any keto recipes for frozen okra?

Low-carb okra with Mexican chorizo

Thanks. I'll give it a try if I can score some chorizo

A staple of ours, at least twice a month.

John Wayne Casserole

Ingredients:
2 pounds ground beef, browned and drained
1/2 cup water
1 packet taco seasoning
1 16-ounce can Pillsbury biscuits
1/2 cup sour cream
1/2 cup mayonnaise
12 ounces cheddar cheese, shredded and divided
1 medium onion, halved and sliced
1- clove garlic minced
2 medium tomatoes, thinly sliced
1 red bell pepper, halved and thinly sliced
1 (4-ounce) can sliced green chile or Jalapeno peppers

Instructions:
Preheat oven to 350 F and butter a 13x9 glass baking dish.
Flatten biscuits in pan in a single layer and press into the pen, joining them together, pressing the dough halfway up the sides of the pan.
Combine the browned ground beef with the taco seasoning and water, and cook according to packet instructions. Transfer cooked taco meat to a bowl and set aside. Wipe out pan.
Saute 1/2 of onions, garlic and bell peppers on the taco meat pan until slightly tender.
In a separate bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of onions. Stir well and set aside.
On top of baked biscuit crust, layer ingredients in the following order: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture and sprinkle with remaining shredded cheese. Bake uncovered for 30-40 minutes or until edges of dough are lightly browned and cheese is melted.

quote:

Originally posted by fpuhan:
When you hear pork and sauerkraut, a lot of people will go, "Ew..." The trick is to drain the sauerkraut first...

Made your recipe (except for the juniper berries which I couldn't find) and liked it a lot. Draining the brine and cooking in chicken broth really mellowed the flavor. The leftovers are going fast!

quote:

Originally posted by tatortodd:

quote:

Originally posted by f2:

quote:

Originally posted by tatortodd:
Any keto recipes for frozen okra?

Low-carb okra with Mexican chorizo

Thanks. I'll give it a try if I can score some chorizo

f2, I made the okra dish last night for dinner and it was delicious. Thank you for posting the link.

quote:

Originally posted by ChicagoSigMan:
No recipe (although I'm happy to provide some if anyone wants to try it), but here's a recent box of chocolates I did:



Flavors are: Vanilla Passionfruit, Cookies and Cream, Espresso Caramel, Raspberry Mint, Peanut Butter Crunch, Strawberry Balsamic.

That is really cool. They look amazing.

I use a recipe from a guy I work with for shrimp and grits. He takes an extra step with his.
Grits are mixed with water, heavy cream, parmesan cheese and butter for the base. He then gets thick cut bacon, cuts into chunks and then cooks/sautees them in a pan. He removes them from the bacon grease and puts some collard greens in the grease and cooks them a bit until they are a little chewy. He cooks up some andoullie sausage with the collards as well. He then puts the collards,bacon and sausage on the bed of grits. Next he spices up some shrimp and again sautees them in some butter and lays them on top of the rest of it. It is one of my favorite dishes. It's a little time consuming but worth it.