Low Carb Pizza crust


1 head cauliflower
2 eggs beaten
3/4 cup almond flour
1 cup grated parmesean
1 tsp minced garlic
1 tsp italian seasoning
1/2 tsp koser salt
1/2 tsp ground black pepper
vegetable oil

preheat oven and either a large cookie sheet or pizza stone to 425
use a food processor to grate the cauliflower so its about the size of rice kernels
place in a kitchen towel and squeeze to get out as much liquid as possible
place into a medium bowl
add the remainder of the ingredients and mix well until the batter sticks together when pressed

Line a second large cookie sheet/stone with parchment paper
brush with oil
form a 12″ circle in the center of the parchment paper with the dough.
cover with another sheet of parchment paper (to prevent sticking) and roll out to an equal thickness (fairly thin if possible)
slide the parchment paper with the rolled dough onto the preheated pizza stone

bake 20-25 minutes until golden brown

top with cheese and sauce of your choice and cook 5-7 minutes more
remove and let sit 5 minutes


chicken escabeche


chicken in a tangy sauce

1 Tbsp cumin seeds
1 Tbsp corriander
1 Tbsp minced garlic
1 onion chopped
1 carrot chopped
1 bay leaf
1/3 cup olive oil plus more for sauteeing
2/3 cup red wine vinegar
4 chicken legs
4 chicken thighs
1 serrano chile thinly sliced
1/2 cup golden raisins
3/4 cup fresh mint leaves

preheat oven to 400
in a medium saucepan toast cumin and corriander 1 minute
add the 1/3 cup of olive oil,onion carrot and garlic and saute 5 minutes or until the onion is translucent
add bay leaf,vinegar and 1/2 cup water
bring to a boil and simmer 1 minute then set aside

season the chicken with salt and pepper
working in batches if needed saute skin side down about 10 minutes until golden brown.  turn over and saute 1 more minute.
once all the chicken has been browned pour the cooked sauce over all the chicken. sprinkle the raisins and chile over all.

place in preheated oven and cook uncovered 15 minutes  or until the thighs are about 165 on an instant read thermometer.
remove from oven and let rest 15 minutes or so. sprinkle the mint on top.

serves 4

Fish with tomato garlic butter


2 fish steaks 1-1.5lb  total (tuna opah or similar)
1 lb fresh tomatoes peeled
1 lb shallots minced
1 stick butter divided
2 Tbsp minced garlic
1/4 cup white wine
juice of 1 lemon
Parmesan cheese

dice the tomatoes
in a small saucepan melt 2 Tbsp butter
add the shallots and cook over medium heat 3 minutes (dont let them color)
add the tomatoes and cook 4 more minutes
set aside

Season the fish with salt and pepper
Heat a medium saute pan over medium high heat
add oil.
when hot add the fish and saute 5-7 minutes flipping once or until cooked medium rare
remove to a plate and set aside
add the garlic to the pan and saute 30 seconds
add the wine,lemon juice and tomatoes
reduce until most of the liquid is gone
stir in the remaining butter and cook until the butter is melted.
add the fish and cook minute
serve,spooning some of the sauce over the fish
sprinkle with the parmesan cheese

grilled spare ribs


1 slab st louis cut spare ribs
bbq rub
2 cups apple juice

remove the membrame from the ribs.
cut the slab into 2 equal sized pieces
apply the rub to the ribs and let sit 15-30 minutes

soak some wood chips in water
heat a grill to 300,indirect heat

place the wood chips in a smoker box
place the ribs bone side down the grill and cook for 90 minutes using indirect heat at 300 degrees,flipping midway thru ..
in a large baking or foil pan add the apple juice
place the ribs in the pan and seal tightly with foil
continue cooking for 2 more hours or until the meat starts to pull back from the bone ends at 300
remove the ribs and turn the heat up to 375 degrees or so
place the ribs meat side down over direct heat. brush the bone side with bbq sauce. cook over direct heat 10 minutes.
flip and coat the meat side with bbq sauce. continue cooking over direct heat 10 more minutes.

cedar planked salmon


finally a salmon recipe i like

soak a cedar plank about 2 hours before using

1 1/4 lb sockeye or king salmon filet cut into 2 pieces
1/4 cup soy sauce
1/4 cup oil
1 Tbsp rice vinegar
1 Tbsp minced ginger
2 cloves garlic minced
1/2 Tbsp sesame oil

mix everything but the salmon in a small bowl.
marinate the salmon about 30 minutes
preheat the grill to medium hot
place the soaked plank on the grill
when it begins to smoke lay the salmon on the plank
grill 10-12 minutes until it reaches a temperature of 140

serves 2

Spaghetti Bolognese


a modified version of an Anne Burrell recipe.
makes enough sauce to freeze 1/2 for another time
Takes a while but most of the time is just simmering and adding water occasionally

1 large onion diced
3 carrots diced
3 ribs celery diced
1 Tbsp minced garlic
2 12oz cans tomato paste
2 Lbs ground beef
1 lb ground pork
bunch of fresh thyme,tied in a bundle
3 bay leaves
750ml bottle red wine I use chianti
1/2 cup parmesan
Olive oil
kosher salt
1 lb spaghetti

in a food processor puree the carrots,onion celery and garlic
Heat some oil in a large skillet
saute the pureed vegetables with some salt until the water evaporates and they are nicely browned 20 minutes or so
add the meat and a little more salt and cook 15 minutes or so until nicely browned
stir in the tomato paste and cook 5 minutes
stir in the wine,turn the heat to high and cook until the wine is reduced by 1/2 5 more minutes or so
add the thyme and bay leaf
add water to cover the meat by an inch or so
bring to a boil and simmer 3 1/2 to 4 hours. as it simmers you will need to add water to keep the meat covered by an inch or so,I add 2 cups every hour or so
taste for salt as it cooks you may need to add some but remember as the sauce reduced the saltiness will increase
when the sauce has about 1/2 hour left boil some water with salt
cook the spaghetti for 1 minute less than the package calls for
drain,reserving 1/2 cup of water

Remove the thyme bundle
pour 1/2 the sauce in a bowl to freeze for later
stir the spaghetti into the remaining sauce and add the water
cook over medium heat 1-2 minutes or so
pour into serving bowls,sprinkle with cheese and drizzle some olive oil over each serving

serves 3-4 plus you have 1/2 the sauce to freeze for another time

chicken with artichokes,capers and tomatoes


4 chicken thighs
4 chicken legs
2 shallots diced
1 Tbsp minced garlic
1 28oz can diced tomatoes drained
2 cans artichoke hearts drained
1/4 cup capers drained
1/4 cup balsamic vinegar
1 cup white wine
1 Tbsp herb d’ provence

in a large skillet brown the chicken on both side in a little oil (7 minutes a side or so)
remove and set aside
drain most of the oil from the skillet
add the shallots and saute 3 minutes
add the garlic and saute 1 minute more
add the wine and vinegar and bring to a boil
cook 4 minutes
add the tomatoes ,herb d provence and capers to the pan
stir well.
return the chicken to the pot and nestle the artichoke hearts among them
cover and cook over low-medium heat 30-40 minutes or until done

serves 4