Kosher Dosher...“I am a culinary Heretic"

Even though I walk through the valley of a Low Carb diet, I will fear no fat and will find comfort in a Ketogenic diet. With that let's move on to the recipe that I created for my Keto diet. Hey it's not easy coming up with new and interesting ways to eat fat. It's not just about taste but texture too. We all have cravings and on a Keto diet you have to get creative.  I would estimate my optimum fat intake is 76% (actually exact) and consuming that much fat in one day can be challenging.  Anyhow I had a craving for something fried so I decided on something I always have on hand which is canned Tuna. To be more precise I always have Albacore Tuna on the shelf!!! Now as we well all know Avocado has a lot of healthy fat so I called on it to add to the recipe. I decided on Avocado because I few years ago I had the fried South-West egg rolls that had Avocado in them and they were outstanding.  This is not really an exact recipe and can be modified e

Gotta love Chili Mac. If you love Chili and you love Pasta you must combine the too. It's a masterpiece on a plate. Having a ravenous appetite too Chili mac at least for me satisfies on all fronts. A plethora of cheese and Pasta combined with meat is nirvana.  This one dish that has every food group combined into one. Let me explain....we have veggies, meat, dairy, alcohol, wheat, herbs and spices. What's not to love about this dish?    Anyhow I just made a huge batch of my "Chili Bombastical Sous-Vide Chapp-AZZ-Chili"  and I had to do something with it other than just eat out of the pan so I made Chili Mac. I made about 14 quarts of chili and when you make quantities that large you end up giving lots away and creating innovative recipes to go along with the Chili. I already had my fair share of Burritos Tacos, Nachos, Chili on a Burger, Dog and one of my favs is Indian fry bread topped with chili and an over easy egg. So why not Chili Mac.  This recipe is so e

 I've wanted to write about Picanha for a while now, but this beautiful cut of meat is not standard in the NW. Albeit, I am forced to order online. However, I could hunt down a butcher and have him cut me off the Rump Cap, but it wouldn't be worth the drive. Most butchers in the NW (not speaking in absolutes) don't know how to trim a Picanha properly. I got lucky once and found a local butcher to cut one for me; he did a poor job (like pulling teeth). Buying them online costs more, but I get them delivered to my door, buying either Wagyu or Prime. I'm somewhat optimistic because I think I've found a source recently. I've been told that the business Costco carries the whole sirloin, which means I can break it down myself. Picanha is to the NW like Tri-Tip is to other regions.  See Video HERE Like so many people, I did not encounter Picanha until I went to a Brazilian restaurant. That was a few years back now, and since then, I've been eating Picahna at

I primarily use Apple Sugar and Apple Syrup for my Bacon however it's great in desserts.   You can use any apple you want just make sure it's sweet Core the Apple After you core the Apples, peel them and place them in a big bowl with some Lemon Juice and water to prevent oxidation. Peel them using a mandoline or use a knife Dehydrate the Apples This can take a very long long time because you want them brittle Just a pretty picture Using a food processor and do it in small batches After you process the apples into a powder check for sweetness. If it's not up to par add some sugar. APPLE SYRUP This is a reduction from about 2 liters of Apple cider which yielded about a 1 1/2 cups. Using a large pot on a small flame reduce the cider until desired consistency.