Tuesday, March 27, 2012

Chili Lime Baconnaise

2 cups bacon grease, liquid state (not hot; slightly warm is okay).
2 whole eggs + 2 egg yolks, room temperature
3 TBSP lime juice
2 TBSP liquid whey (I used kefir whey, but the stuff from plain yogurt should be just fine).
2 tsp spicy brown mustard (or just eyeball it)
2 tsp chili powder
1tsp ground cumin
1/2 tsp ground chilies (or again, eyeball it)
Generous amount sea salt, to taste. I used the smoked sea salt that comes in a grinder from Trader Joe's. Good stuff!

Add all ingredients, EXCEPT bacon grease, together in a blender. Then on highest speed, let all components go for a couple minutes to make the egg somewhat fluffy (you are incorporating air at this point). Take the little plug off the blender lid if it has one, and then add bacon grease  in a teensy stream, a little at a time, letting it mix in thoroughly.  This will take awhile, but your patience will be rewarded! The blender may start to stop mixing towards the end-just remove the whole lid (with blender off) and stir a bit, then start it again. The deliciousness is done when all the bacon grease is incorporated and there isn't any left on surface of mixture.
Store it in a jar- will make slightly under a quart. Let it sit on the counter for 7 hours before cooling in fridge, so the whey can start the preservation process. This will last 6 months or more with whey. 2 weeks without.

Mix into meat, egg or potato salads (if that's your thing), put this stuff on anything, even a spoon. Yummy yummy. :o)

Tuesday, March 20, 2012

Salmon "Scrapple"

One 15oz can salmon (I use Trader Joe's, as it's cheap and the can is BPA free)
3 TBSP ground flax seeds (I fresh grind mine every time, and store the seeds in fridge to help keep the PUFAs from oxidizing) + 1 to 2 TBSP water, let stand together for 5 minutes (making the "glue" to hold it all together)
1/4 Cup almond meal
1 tsp original Mrs. Dash
Garlic and onion powder to taste, plus any other green colored seasoning of the day (chives, parsely, oregano, fresh green onion, etc.)

Mash everything together (entires contents of salmon can, skin and all) shape into patties and fry in preheated bacon grease, olive oil or clarified butter over medium heat. Watch your belly, all you neked fryers! It does pop and sizzle (so a tilted lid is recommended, 'specially if you've got little ones running around). It is done when the outside is firm and browned, about 5 minutes each side. It IS that simple and it IS that good. ;o) *Although my PA FIL (and any other east-coasters) will probably condemn me as a scrapple heretic! P.S. I hope to get some pics up as soon as I make this again.