It is a rough road that leads to the heights of greatness!
Bayou Rib, Steak & Chicken Blast Rub
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Memphis Rib, Steak & Chicken Rub
2 tablespoons paprika
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon fresh ground black pepper
2 teaspoons cayenne
Zucchini hummus by Civilized Caveman Cooking Creations
• 2 peeled and cut zucchini
• 3/4 cup of tahini
• 1/4 cup of olive oil
• 1/2 cup of lemon juice
• 4 cloves of garlic
• 2.5 teaspoons of sea salt
• 1/2 tablespoon of ground cumin
• Combine all the ingredients in a food processor or blender
• Blend thoroughly
Zesty Barbecue Sauce from Son of Grok
1 6 oz can tomato paste
1 to 1 1/2 cups of beef stock (without salt)
3 cloves garlic
2 Tbsp dijon mustard
2 Tbsp apple cider vinegar
1 Tbsp Extra Virgin Olive Oil
1 tsp sea salt
2 Tbsp chili powder
1. Dice your onions and garlic as fine as possible. You want your bbq sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.
2. Combine all ingredients in a sauce pan. Whether you use 1 cup or 1 1/2 cups of beef stock will depend on how thick you want your sauce.
3. Bring sauce to heat on stove with a low setting.
4. Cover and simmer. Stir frequently and taste regularly. The longer you simmer, the more consistent your flavor will be…around 20-30 minutes.
6 oz can tomato paste
1/2 cup water
1/4 cup vinegar (I used apple cider vinegar)
1 1/2 Tbsp honey
1/4 tsp onion powder
1 tsp salt
1/8 tsp allspice
1/8 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp garlic powder
Mix all of the ingredients well.
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper
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PreparationIn a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
This is a tangy vinaigrette–wonderful on mixed greens, tomato, onion and cucumber salads. It’s also good if used sparingly over steamed veggies or stir-frys. This will produce a slightly sweeter vinaigrette than traditional balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste
1.In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Making Paleo Mayonnaise – Posted by Diane on 30 Day Paelo Challenge FB Page
Not a mayo fan? You might be, once you’ve tried making this versatile condiment from scratch!
Homemade mayonnaise has a milder, more neutral flavor than the store-bought varieties, and can be customized to meet your tastes.
1. Mayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavors.
To make 1 cup of mayonnaise you will need:
1 cup of light olive oil (less strongly flavored than standard olive oil) or other good-quality oil, like walnut or sweet almond oil
Juice of 1 lemon, or vinegar
A pinch of salt (and pepper, if desired)
Water to thin the mayonnaise
Many stores sell pasteurized in-the-shell eggs, which you can use if food safety is a concern.
2. Separate the eggs in your recipe. Reserve the whites for other recipes.
3. Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.
4. Lemon juice or vinegar adds acidity to the mayonnaise. It also helps flavor the mayonnaise, which, incidentally, has quite a low pH, so is inhospitable for bacteria. Mayonnaise is rarely the culprit in food-borne illness cases: it’s much more likely to be the potatoes or pasta in the picnic salads causing problems!
For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lemon juice or vinegar, depending upon your tastes.
5. Combine the egg and acid in the bowl, whisking to mix.
You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk.
The key for either method is to add oil very slowly, in a steady stream, while the processor is running or you’re whisking vigorously.
(Stabilize a lightweight mixing bowl by setting it on a coiled kitchen towel.)
6. Continue to whisk constantly, adding the oil in a slow, steady stream.
If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire.
Add about a teaspoon of water at a time.
When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.
If it never thickened and you’re stirring a puddle, chances are you will need to start over. (Or, if you’re still partway through the process, you can save the emulsion by adding another egg yolk, whisking vigorously. Add in remaining oil, plus extra for a double recipe.)
Adjust the seasoning with the salt and pepper and more acid, if desired.
7. Use homemade mayonnaise on sandwiches, in dips, or in any recipes requiring mayonnaise. Dress it up with garlic for an aioli, or herbs and olives for a remoulade sauce.
Store fresh mayonnaise in the refrigerator and use within five days.
How to make Coconut Milk
1.Pierce the eyes of the coconut with a sharp knife and drain coconut water into a mixing bowl.
2.Split the coconuts by covering in a kitchen towel and smashing with a rolling pin or hammer.
3.With a sharp knife, pry the coconut meat from its husk, then peel off any remaining brown bits of skin that adhere to the coconut meat.
4.Place the coconut flesh and coconut water in a blender, adding three to four cups hot water.
5.Blend until the coconut and water forms a smooth slurry.
6.Pour coconut mixture through a butter muslin or nut milk bag into a mason jar or pitcher. Squeeze out as much liquid as possible, and transfer the coconut milk to the refrigerator.
YIELD: about 1 quart.
TIME: 20 – 30 minutes (preparation), under 5 minutes (blending)
NOTE: Save the coconut pulp and dry it in your dehydrator. It can be used like any dessicated coconut – in pastries, baked goods, sweets and as a coating for fish and chicken.
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