with comments or feedback
 
 
 
 








































 

 
      



Bacon wrapped scallops - 2 servings


Ingredients
  • 16 sea scallops (you can substitute with jumbo shrimp)
  • 8 slices of bacon - cut in half
  • salt & pepper to taste
Process
  1. Preheat oven to 350 F.
  2. Dry the scallops with paper towels and salt & pepper them.
  3. Roll each scallop in a half piece of bacon and place it in an oven pan.
  4. Bake for 15 minutes.

  
 
 





















 

 
      



Pork soy/honey ribs - 4 servings


Ingredients


  • 5 lbs pork ribs
  • 4 tbsp expeller-pressed coconut oil
  • 6 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp salt
  • 1 Lime (key lime best)
  • 4 tbsp cilantro - chopped

  • Process

    1. Cut up the pork rack into individual ribs by cutting in between the bones.
    2. In a very large bowl add the: soy sauce, salt and sugar and mix well.
    3. Add the ribs to the bowl and using your hands, mix it all together.
    4. Fry the ribs in the coconut oil turning them occasionally.  It will be faster if you use 2 frying pans. 
    5. When they are 150 F in the center (or the center is only lightly pink), they can be removed.
    6. Squeeze some lime juice and sprinkle some chopped cilantro on top of the ribs.
    7. Salt to taste and serve.
    * Cooking tip * - Owning a digital thermometer is a good idea because it allows you to accurately gauge and control the temperature of meats such as pork.


          
     
     





















     

     
          



    Tongue and carrots - 4 servings
    -

    Ingredients


  • 3 lbs beef tongue
  • 5 carrots - peeled
  • 1 large onion - peeled
  • 8 whole black peppercorns
  • 3 bay leaves
  • salt to taste

  • Process

    1. In a large pot add the tongue and enough water to cover the tongue.  Set to boil.
    2. Once the tongue is boiling, remove it from the pot and discard the water.  Rinse the tongue and the pot and place the tongue back inside.  Fill up the pot again with fresh water to the top of the tongue and set it to boil.
    3. Add the peppercorns, bay leaves, onion  and salt.
    4. Once it boils, lower the heat to low and let it cook with the lid mostly on for 2 hours.
    5. Remove the tongue from the pot and place it on a cutting board.  After it cools for 5 minutes, peel off tongue skin.
    6. Place the tongue back in the pot and discard the onion.  Add the carrots and cook for 20 minutes or until the carrots are ready.
    7. Remove the carrots and taste the tongue to see if it's cooked enough.  If it's too tough, cook it some more.  You may also need to add some more salt.  
    8. When the tongue is ready, slice it up and put it back in the pot.  
    9. Serve the carrots with the tongue.  You can drink the broth as well.  
    * Cooking tip * - To keep the tongue moist after it has finished cooking, keep it in it's broth until the broth has cooled down. 


      
     
     





















     

     
          



    Seafood, cabbage stir-fry - 4 servings
    -

    Ingredients


  • 1  1/4 lbs:  shrimp, squid, scallops or mussels (without shells)
  • 2/3 medium size cabbage - sliced long and thin
  • optional - 10 okra washed and sliced thin
  • 1/4 cup tomato sauce
  • 3 large garlic cloves - minced
  • 1/2 tsp fennel seeds
  • 1/4 cup extra virgin olive oil
  • 1 tsp salt then, salt to taste
  • 1/2 tsp all italian seasoning

  • Process
    1. In a wok add the oil and garlic and cook on medium for 30 seconds( Don't let the garlic burn).
    2. Add the cabbage, okra, tomato sauce, salt, seasoning and fennel.  Cook, stirring occasionally.
    3. If the mixture gets too dry, add a little water.
    4. When the cabbage is soft (maybe 10 minutes), add the seafood.
    5. When the seafood is cooked, the dish is ready.
    * Cooking tip * - Before cutting up the cabbage, discard the center core, just like a pineapple.

      
     
     





















     

     
          



    Liver salad - 4 servings


    Ingredients


  • 1 lb liver
  • 6 hard boiled eggs - chopped
  • 1 large onion - chopped
  • 4 carrots - peeled & grated
  • 1/4 cup parsley - chopped
  • 1/3 medium size cabbage - very thinly sliced
  • mayonnaise - enough to moisten salad
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • salt & pepper to taste
  • 3 tbsp butter
  • optional - grated apple on top before serving

  • Process

    1. In a medium pot boil liver for 30 minutes with 1 tsp salt.
    2. Let the liver cool off a bit in liquid, then grate it into a large bowl.
    3. In a frying pan cook the onion and carrots in butter on medium heat until the carrots are soft, maybe 15 minutes (Add a little water if the frying pan gets too dry).
    4. Add the onion/carrot mixture along with the remaining ingredients into the liver and mix well.  Add salt and mayonnaise for taste.
    5. After serving a portion on every plate, grate a little apple on top.

      
     
     





















     

     
          



    Roasted pork belly - 8 servings


    Ingredients


  • 2 tbsp fennel seeds
  • 1 tbsp black peppercorns
  • 1 tbsp salt
  • 1 tsp dry thyme (substitute with Italian herb mix)
  • 3 garlic cloves - minced
  • 1 onion chopped coarse
  • 2 apples chopped
  • 3 tbsp extra virgin olive oil
  • optional - 1/2 cup white wine
  • 4 pounds pork belly (preferably one piece)

  • Process

    1. Preset the oven to 420 F.
    2. In a medium pan, add the fennel seeds and peppercorns and fry on medium for 3 minutes.
    3. Place pan mixture in a mortar and pestle and add the salt & thyme.  Pound/crush the mixture until it becomes a paste.
    4. Add the olive oil and garlic to the mixture and blend.
    5. Rub the mortar and pestle mixture on the pork belly.
    6. In a large oven pan, place the onions and apples uniformly on the bottom.  Next, place the pork belly on top and place in oven.
    7. Cook for 30 minutes.
    8. Remove the pan from the oven and pour the wine over the apple/onion mixture.
    9. Place the pan back in the oven and bake at 325 F. for another hour.
    10. To heat up next day, broil pieces for 5 minutes.
    * Cooking tip * -
    The melted fat at the bottom of the pan should be transferred to a container and stored in the refrigerator.  Use it in other recipes that call for fat or oil.

      
     
     





















     

     
          



    Salmon ceviche wrapped in Nori sheets - 2 servings


    Ingredients

  • 3/4 lb raw salmon (wild best)
  • 2 tbsp red onions - finely chopped
  • 2 tbsp cilantro - chopped
  • 2 tbsp lemon or lime juice
  • 2 tbsp soy sauce
  • 1/2 tsp black pepper
  • 3 tbsp extra virgin olive oil
  • 5 nori seaweed sheets - cut into 20 pieces
  • 2 avocados - sliced

  • Process

    1. Thaw out the salmon from the freezer for 2 hours.
    2. Slice the salmon into small cubes.
    3. In a medium bowl add the onions, cilantro, lemon/lime juice, soy sauce, black pepper and olive oil and mix well.
    4. Mix in the salmon pieces. It can be eaten right away or it can be covered and refrigerated for up to 8 hours before serving.
    5. On each seaweed sheet, place a little fish and a slice of avocado.  Roll up the sheet into a cylinder.
    * Cooking tip * - Be
    fore working with raw fish, make sure that you freeze it for a few days first, so that any parasites present are killed.


      
     
     





















     

     
          



    Hamburgers with truffle oil - 2 servings


    Ingredients

    • 2/3 lb ground beef (grass-fed best)
    • 2 tbsp soy sauce
    • 1/8 tsp black truffle oil
    • salt & pepper to taste
    • 1 tbsp pork or bacon fat
    • optional - gruyere cheese (cheddar can be used as a substitute)

    Process

    1. In a medium bowl combine: beef, soy sauce truffle oil and salt & pepper.
    2. Mix by hand, but don't over-mix, otherwise the hamburger will be tough. 
    3. Form 2 patties.
    4. Add the fat to the pan and once it's heated up, add the patties.
    5. Cook on low/medium for a few minutes depending on taste.  Turnover and after a few more minutes, remove from heat.
    6. Optionally, place thin slices of the cheese on the burgers.  Place a see-through lid on top and steam until the cheese is melted.

      
     
     





















     

     
     
     





















     

     
          



    Braised short ribs


    Ingredients

    • 5 lbs beef short ribs (grass-fed best)
    • 3 tbsp coconut oil
    • 3 medium onions chopped
    • 3 carrots chopped
    • 1 tbsp tomato paste
    • 1/2 bottle (375 ml) dry red wine (Cabernet Sauvignon works well)
    • 1/4 cup cilantro (can substitute with parsley)
    • 3  1/2 tsp thyme
    • 3 1/2 tsp oregano
    • 1 tsp rosemary
    • 2 bay leaves
    • 1 whole garlic head (sliced crosswise)
    • 2 cups beef stock
    • salt & pepper to taste

    Process

    1. Preset the oven to 350 F.
    2. Season the ribs with salt & pepper.
    3. Heat oil on medium in a large dutch oven.  Then brown the ribs on all sides (about 8 minutes).  Then transfer ribs to a plate.
    4. Add onions and carrots to dutch oven and cook on medium heat until onions are slightly brown, about 5 minutes.
    5. Add the tomato paste and stir for 2 minutes.
    6. Add the wine, then the ribs and let simmer for 25 minutes.
    7. Add cilantro, thyme, oregano, rosemary, bay leaves, garlic and beef stock to dutch oven and bring to a boil.
    8. Transfer to oven, and cook for 1  1/2 -  2 hours.

      
     
     





















     

     
          



    Pork shoulder


    Ingredients

    • 7 - 8 lbs pork shoulder (bone-in)
    • 2 1/2 tbsp salt
    • 1 head of peeled garlic minced
    • 1 tbsp fennel seeds
    • 1 tbsp black peppercorns
    • 1 1/2 tsp thyme
    • 1 1/2 tsp oregano
    • 1/4 cup sherry vinegar
    Process
    1. Slice the skin an inch apart while not slicing the meat.
    2. Make 6 holes into the meat an inch deep.
    3. In a medium pan, add the fennel seeds and peppercorns and fry on medium for 3 minutes.
    4. In a mortar, add the salt, fennel, peppercorns, thyme and oregano and crush with a pestle.
    5. Add the garlic and mix until uniform.
    6. Rub the mixture all over the pork and insert some into the knifed holes.
    7. Place the pork on a tray, cover and refrigerate overnight.
    8. Remove from refrigerator and let stand for 2 hours.
    9. Preset the oven to 325 F.
    10. Brush off any excess spice rub or liquid in the dish.
    11. Place pork in roasting pan and add 1 cup of boiling water.
    12. Cover with aluminum foil and make sure that the foil is sealed real good to allow for proper steaming.
    13. Bake for 3 1/2 hours.
    14. Remove aluminum foil and broil for 5 minutes.

      
     
     





















     

     
          



    Chicken vindalooo


    Ingredients

    • 4 lbs chicken thighs with skin (cut into small pieces)
    • 2 tsp whole black peppercorns
    • 4 tsp cumin seeds
    • 2 tsp mustard seeds
    • 2 tsp fennel seeds
    • 4 tsp coriander
    • 2 tsp turmeric
    • 2 tsp hot chili powder or chili peppers
    • 1 tbsp cinnamon
    • 1 1/2 tbsp salt
    • 1/2 cup white vinegar
    • 10 garlic cloves peeled and crushed
    • 2 inch piece of ginger - peeled and chopped fine
    • 2 large onions chopped
    • 1/4 cup coconut oil
    Process
    1. In a small frying pan, add the peppercorns and all other seeds.  Heat on medium and stir for 2 minutes until lightly toasted.  (Do not let them burn!)
    2. Add mixture to mortar.  Using pestle, grind until crushed.
    3. In the mortar, add the coriander, turmeric, cinnamon, chili, vinegar, 1/2 of crushed garlic and 1/2 of crushed ginger and mix to form paste. 
    4. Rub the salt all over the chicken.  Next, rub the paste all over the chicken.
    5. Marinate the chicken in the refrigerator anywhere from 2 hours to overnight.
    6. In a large frying pan, add half the coconut oil and the onions and cook for 5 minutes on medium.
    7. Add the remaining garlic and ginger and cook for 2 minutes.
    8. Add the chicken and cook for 5 minutes.
    9. Add 1 1/2 cups of water to the same pan and bring to a boil.
    10. Lower heat to medium low, cover the pan and cook for 25 minutes (make sure that the water does not completely evaporate).

      
     
     





















     

     
          



    Oxtail stew


    Ingredients

    • 1 1/2 lbs oxtail
    • 2 1/2 lbs chuck or other beef
    • 1/2 cup extra virgin olive oil
    • 6 carrots chopped
    • 2 large onions chopped
    • 4 garlic cloves minced
    • 1 jalapeno pepper minced (optional)
    • 3 tbsp soy sauce
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 4 celery stalks chopped
    • 3 scallions chopped
    • 1 heaping tsp thyme
    • 2 tsp allspice
    • 1/4 cup water
    • 2 tbsp tomato paste
    • 2 tsp brown sugar
    Process
    1. Preheat oven to 350.
    2. In a dutch oven, add the meat and olive oil and brown on medium heat for 10 minutes.  Then remove the meat and set aside.
    3. Add the remaining ingredients, except the carrots, to the dutch oven and stir for 5 minutes on medium heat. 
    4. Add the meat to the dutch oven, cover and bake for 90 minutes.
    5. Add the carrots and bake for another 30 minutes.

      
     
     





















     

     
          



    Meatballs with ricotta cheese


    Ingredients

    • 2 lbs ground beef
    • 1 large onion chopped
    • 2 garlic cloves minced
    • 3 tbsp olive oil
    • 2 eggs
    • 1 cup ricotta cheese
    • 1/4 tsp oregano
    • 1/4 tsp thyme
    • 1/4 tsp sage
    • 1/2 cup almond flour
    • salt & pepper
    • tomato sauce
    • cheddar cheese grated
    Process
    1. Add the onion, garlic  and olive oil into a frying pan and cook on medium for 7 minutes.
    2. In a large bowl, add the eggs and whip for 2 minutes.  Then add the ricotta cheese, salt, pepper, oregano, thyme, sage and almond flour and mix.  Then add the ground beef and mix by hand. 
    3. Form the mixture into meatballs.   
    4. In 2 large frying pans, add some olive oil and place the meatballs in the pan and cook on medium until they are light brown on all sides.
    5. Serve the meatballs with tomato sauce and grated cheese on top.

      
     
     





















     

     
          



    Roast chicken - cuban style


    Ingredients

    • 3 lbs chicken
    • 1 orange - zest & juice
    • 2 limes - zest & juice
    • 10 garlic cloves - minced
    • 2 tsp salt
    • 1 tsp cumin
    • 2 tbsp coconut oil
    • 1 onion - sliced thin
    • 2 red bell peppers - cut into 8ths
    • 1 tsp cilantro - chopped (optional)
    Process
    1. In a small bowl, add the orange, lime, garlic, cumin & salt and mix.
    2. In a very large bowl, add the above mixture plus the chicken and mix thoroughly.  Then let stand for 30 minutes or more.
    3. Preheat oven to 450.
    4. In a dutch oven, add the oil and onion and stir on medium/high for 5 minutes.
    5. Add the red peppers and stir for another 2 minutes.
    6. Add the chicken and liquid to the dutch oven and bake uncovered for 15 minutes.
    7. Reduce the oven to 400.
    8. Turn the chicken over and bake for another 40 minutes uncovered.
    9. Serve with cilantro on top.

      
     
     





















     

     
          



    Roast chicken - cuban style


    Ingredients

    • 3 lbs chicken
    • 1 orange - zest & juice
    • 2 limes - zest & juice
    • 10 garlic cloves - minced
    • 2 tsp salt
    • 1 tsp cumin
    • 2 tbsp coconut oil
    • 1 onion - sliced thin
    • 2 red bell peppers - cut into 8ths
    • 1 tsp cilantro - chopped (optional)
    Process
    1. In a small bowl, add the orange, lime, garlic, cumin & salt and mix.
    2. In a very large bowl, add the above mixture plus the chicken and mix thoroughly.  Then let stand for 30 minutes or more.
    3. Preheat oven to 450.
    4. In a dutch oven, add the oil and onion and stir on medium/high for 5 minutes.
    5. Add the red peppers and stir for another 2 minutes.
    6. Add the chicken and liquid to the dutch oven and bake uncovered for 15 minutes.
    7. Reduce the oven to 400.
    8. Turn the chicken over and bake for another 40 minutes uncovered.
    9. Serve with cilantro on top.

      
     
     





















     

     

          
     


    Beef mushroom soup - serves 8


    Ingredients

    • 4 lbs beef marrow & knuckle bones
    • 1/4 cup white wine vinegar
    • 5 carrots - peeled and copped
    • 2 large onions - peeled
    • 2 lbs beef cubes (the fattier, the better)
    • 4 cups dried porcini mushrooms
    • 2 bags miracle noodles
    • 3 tbsp salt, then salt to taste
    • 15 peppercorns - placed in a soup friendly container 
    • 6 bay leafs
    Process
    1. Place the beef bones in a very large pot and add enough water to cover the bones.
    2. Add the vinegar and let it stand for 1 hour. 
    3. Bring the soup to boil.  Once it boils, lower the heat and remove the scum from the top with a spoon.  Then, salt it and cover the pot with a lid.  
    4. Let the soup boil all day on very low heat.  When you go to sleep at night, shut the stove off and leave the lid on (you don't need to refrigerate it overnight).  In the morning turn the stove back on and let it cook some more.
    5. After 16 to 20 hours of total cooking time, the bones can be removed and discarded.
    6. Add the beef, onions, mushrooms, bay leaves and peppercorns.  See picture of tea infuser below for an example of a suitable container for the peppercorns.
    7. After 4 hours, discard the onions and the peppercorns.
    8. Add the carrots.  After 30 minutes or when the carrots are almost done, prepare  the miracle noodles (as per instructions on back of noodle bag) and add noodles and salt to taste then cook until it boils.

    * Cooking tip * - Pour the soup while it's very hot into many different glass jars.  Then seal them by hand quickly.  After the soup cools, in a couple of hours, you can refrigerate it and it will last for many weeks.



      
     
     





















     

     

          
     


    Chicken soup - serves 6


    Ingredients


  • 1 whole chicken (organic preferable)
  • 4 carrots - peeled
  • 1 large onion - peeled
  • 4 celery stalks - cut in half
  • 1 medium turnip - peeled
  • 1 medium parsnip - peeled
  • 6 sprigs of fresh parsley
  • 6 sprigs of fresh dill weed
  • 2 1/2 tsp salt
  • salt to taste
  • 4 carrots - peeled and chopped
  • optional - 1 bag miracle noodles

  • Process

    1. In a large pot, add the chicken and enough water so that it's 5 inches above the top of the chicken. 
    2. Optional - Many people use sewing or cooking thread to tie together the celery, parsley and dill weed.  This makes it easier to later extract those ingredients from the soup. 
    3. Add the remaining ingredients to the pot except for the chopped carrots and noodles.  Then bring the soup to a boil.  Once it boils, lower the heat and remove the scum from the top with a spoon.  Then cover the pot with a lid and let it simmer for 3 hours.
    4. Check the soup once or twice to make sure it's not evaporating too quickly. 
    5. Discard the onion, carrots, turnip, parsnip, parsley and dill weed.
    6. Add the chopped carrots and let them cook for 15 minutes or until tender.
    7. Add more water or salt if needed.  Optionally, prepare  the miracle noodles (as per instructions on back of noodle bag) and add noodles and cook for 1 minute.
    8. Serve the soup with the chicken, carrots and some freshly chopped parsley and dill weed.

      
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