January is Tapas month at the podcast so I was trying a few recipes out and this was my dinner tonight
Clockwise from upper left, No-Patatas Bravas, Spanish meatball, Creamy feta stuffed pepper, Manchego + jamon + Olive on a stick … and in the center pork belly with a dollop of horseradish mayonnaise.
… oh and for desserts
Churros with chocolate dipping sauce
Made another rack of ribs last night!!
Eggs with little pieces of left over chuck roast (and fat) cooked inside, this morning.
@Redefine love this picture --where can I find the 90-second bread recipe?
~Class of 2017 KCKO
Just put a pork shoulder in the crock pot for carnitas tomorrow. Scored and rubbed down with homemade taco seasoning 
it’s going to cook on low for 16 hours then I’ll shred it and let it simmer in it’s on fat for a few hours. Gonna make some fresh guacamole to go with it 
It started this morning.
10 hours later…
While I was slicing it…
Beef brisket with some buttered cauliflower and carrots, and the ever present romaine salad and charthouse blue cheese dressing.
This is more of a “what didn’t I eat today … but might later, if I get hungry” - I cooked pork necks in my Instant Pot, then kohlrabi & collards in the pot juice, crisped up some of the meat in bacon juice, then … still not hungry (which I posted as a NSV on Another post - so I guess I’ll go put it back on the burner later when I get hungry. Or in the fridge for tomorrow. It is still SO WIERD not being hungry …
That looks delicious and I understand you feeling happy about not shovelling it in because you aren’t hungry! Well done! KCKO
I posted this a while back 
Here it is!
3 tbsp almond flour
1/2 tsp baking powder
1 1/2 tbsp butter --melt it!
1 egg
Pinch of salt
Stir small together til it looks like corn muffin mix - then pop in the microwave 90 seconds. I pull it out, allow to cool a bit, and slice. Then I toasted on a DRY skillet, and schmear with peanut butter or butter and SF jam.
This recipe came from Julie’s dad who was once sous chef at Claridges restaurant in London. They used to make this from a bechemal with cheese.
75g cheese
1 tsp Sodium Citrate
15ml boiling water
Nuked for a minute then formed into balls and left in the freezer to go solid
Dipped in a beaten egg and rolled in pork rinds … twice
Then I dipped my balls in the deep fryer
and we have more Tapas recipes for January
I wish I hadn’t given my deep fryer away… I wonder if the instant pot could double as a deep fryer?
leftover Greek style lamb chop and cauli-rice with a bit of bacon grease for extra flavor, followed by my daily 1oz of brazil nuts and a square of 86% chocolate.
I’m going to spend the afternoon with my collection of Keto and paleo cookbooks looking for AIP type recipes and making a menu for the two weeks starting next Sunday (so I can create a grocery list as well).
