Saturday, December 17, 2016

Tuna Avocado Fried Balls


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 easily to accommodate your own tastes. I tossed in a lot of stuff and kept tasting till I got it right. After the texture was perfect I started adding herbs and spices. I went with a South-West Flavors but this can be turned into anything. 


  • 3 cans of Albacore Tuna in water
  • 2 ripe Avocados cut into chunks
  • 1 cup of riced cauliflower (grate on box grater)
  • 8 oz of cream cheese (room temp)
  • 1 cup of mayonnaise
  • Bunch of chives minced
  • Bunch of Cilantro chopped (or parsley)
  • 3 eggs mixed thoroughly
  • 1/2 cup Almond Flour {for texture)
  • 1/2 cup Psyllium Husks (for texture}



First think you will need is a large bowl. Combine softened Cream cheese with mayo first and thoroughly mix. Combine the rest of the ingredients and you're done. Ok that was simple!!!! Now it's time to get creative. From here you can go in any direction you want with spices and herbs. If you want you can add onions or garlic but I went with dried herbs and spices. I love South-West flavors so I went in that direction. You could also go Asian and add Sesame seed oil, soy, fish sauce and maybe Chinese 5 spices. I added Salt, Pepper, Cumin, Garlic, Onion Powder, Lime Zest and a little Lime juice. Heck you can add pre-mixed powders and rubs from Costco too. Why not a Barbecue rub fried ball? This fried ball is only limited to your imagination.

After everything is mixed up grab an ice cream scooper and start making your balls. After this step you have to decide what kind of coating you want on the balls. I went with Almond flour because it's low in carbs. Crack a few eggs and dip and coat all the while keeping the symmetrical shape of the ball. 





Fry until Golden Brown






Wednesday, August 24, 2016

Chili Mac

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 easy I won't go into any details but will give you suggestions on how to make a great Chili Mac. 
Boil off your favorite pasta. Don't forget to add salt to the water. I used two pounds. Since I planed on cooking the pasta again with the chili and cheese I under cooked the pasta just a bit. Toss your pasta and the following ingredients in a large bowl.

 Chopped up green onions
Chopped up Cilantro



Bake it covered for about 40 minutes at 325 f and for another 10 min to brown the top. You can use a blow torch or use your broiler. 

Grate Cotija cheese on your Chili Mac like you would Parmesan.

Monday, June 6, 2016

Apple Sugar & Apple Syrup

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.


Thursday, May 19, 2016

Parmesano Bovicetta Impacchi


So one night feeling hungry and creative I decided to make another dish using my Bovicetta. I have made several now using this Salumi...HERE & HERE. And since I am on a Keto diet at the moment I had to make something extremely low in carbs. Cheese and Meat are the staples to a successful Keto diet.  

I made some Cheese Crisps using my favorite cheese. I used Parmigiano Reggiano, Pecorino, Cheddar and Jack cheese. I grated all the cheese up and added some Pepper and a touch of garlic and onion powder. Heck use what ever you want.  


Take a couple of tablespoons of the cheese mixture and place on a Silicone mat. The diameter should be about 3-4 inches and will expand a little after they are cooked. 





Bake at 400 degrees until ends are somewhat crispy.








Stuff with your favorite stuff. I used the Bovicetta, Sun-dried Tomatoes packed in olive oil, roasted Tomatoes, and pine nuts. I kept the shape simple. If you want you can roll on a dowel, a small cup to create a bowl or whatever shape you want. After it cools it will hold it shape. 





 





Pasta & Bovicetta


Having made what I think is an amazing alternative to Pork Pancetta which I named Bovicetta  I am finding a need to create recipes around this Salumi. Pasta is one of my favorite canvases and it works so well with everything so why not. 

Not wanting to brag but I had to talk about the Bovicetta a little before moving on to the hodgepodge recipe I put together. This baby took near 5 months to complete and it was worth all the wait. It finally weighed in at 7.4 lbs. I have given away at least 50% so far and rest I am using to create different dishes. 


The Bovicetta needs to be sliced thin to eat as an appetizer. To use in larger dishes the Bovicetta is diced up and the fat is rendered. The fat that was rendered is use to build tasty dishes. Almost identical use a the Pork version Pancetta.  


So before I embarked on the road to culinary "what the hell am I gonna make" I had to figure out what kind of pasta dish I wanted to make. For me, making pasta dishes has always been very easy (grew up on a lot of Italian food). All the sauces I make are built on great ingredients. With pasta sauces there are standard ingredients that you need. Once you assemble the basics you can build your dish. Simple enough right? My kids are constantly asking me what's for dinner? 99% of the time I don't have a name but just a main component. This time I said Pasta & Bovicetta. Yea I got that look. All they heard was Pasta. Ok they were happy.


I am a big fan of Mise en place which means "Putting in Place". Basically getting all your ducks in a row. Arranging and organizing all your ingredients so you're never behind or end up missing something. So this is what I did. This dish is made very quickly and you need all your ingredients pre-chopped and in front of you. 



Sliced cherry Tomatoes and chopped shallots.






Gotta Love Chives.













Sun-Dried Tomatoes packed in olive oil and fresh garlic. 







Frozen petite Peas and the Zest and juice from a small orange. 



The star of the show diced up......












Render down the Bovicetta being careful not to burn.







Chop up rendered Bovicetta. You will be using this in the final sauce. Have some sliced Bovicetta on the side.






PUTTING IT ALL TOGETHER IS ALL ABOUT SOME BASIC SKILLS AND TECHNIQUES. 




First redner down the Bovicetta. Set aside.





Saute the shallots for a few minutes adding a little salt and pepper. Toss in the Sun-dried Tom garlic mixture and do the same.  




Toss in the cherry tomatoes and cook for a bit. 




Start layering your spices. Whatever you want. I used some crushed red pepper for the kick and some sweet basil. 





Have roasted pine nuts sitting on the side ready to go. Chopped parsley is a necessity. 






Deglaze with a Port. Add beef Stock, or chicken stock and zest and juice of one small orange. Toss in the Peas, some cream and butter. Now comes the creative part. Add Parsley, Parmesan Cheese, the chopped up Bovicetta, and some parsley. 


After you cook the pasta to al dente keep the pasta in the pot. Add some sauce to losen up the pasta and to keep it from sticking. Add the pine nuts, and some parsley. Now my favorite part and the sliced Bovicetta that was chopped up. If need be adjust the sauce. Now go and eat!!!!






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