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vocado 1 2 small avocado 1 tbs lime juice 2 tbs chopped fresh cilantro salt and pepper to taste 18 slices jalapeño or serrano pepper 18 sprigs fresh cilantro combine the avocado lime juice chopped fresh cilantro salt and pepper with the mayo yolk mixture put the filling into a plastic sandwich bag cut off a corner of the bag and pipe the filling into each egg white half garnish with a slice of pepper and a sprig of cilantro note we ve found the best method for boiling eggs is to bring a large pot of water to boil then add room temperature eggs bring back to a boil for one minute then turn off and cover for another 12 minutes drain the eggs immediately put them into an ice bath until cold they should peel easily and have fully cooked but not overdone yolks cheesy jalapeño poppers november 10 2013 in grilling side dishes leave a comment i had a surprisingly large harvest of jalapeño peppers when i cleaned out the garden this weekend so we decided to make some poppers they are a little time consuming to prepare but i did a large batch and am freezing some of the stuffed peppers not wrapped in bacon yet we will see if they thaw and cook as well as the fresh when we do them up for a lions packers halftime snack on thanksgiving hot cheesy wrapped in bacon with a little kick 36 jalapeño peppers 8 oz cream cheese 1 tsp salt 1 4 tsp fresh ground black pepper 2 tsp minced garlic 18 strips bacon wash the peppers using a paring knife cut off the stems and make a long slice down one side of the pepper take the tip of the knife and carefully clean out the insides of the pepper leave more of the pith if you want a hotter pepper discard the insides and be very careful your hands are full of the jalapeño oils at this point do not rub your eyes put in your contacts or let your dog lick your fingers please mix the cream cheese salt pepper and garlic with a butter knife stuff the peppers with the cream cheese mixture you can be creative here mix in some chives basil or other herbs if you d like cut the strips of bacon in half and wrap one half strip around each stuffed pepper secure with a toothpick if you have a grill going you can line them up on a skewer bake on a slotted pan at 375 until bacon is fully cooked about 30 minutes or put on the grill and cook until done you might want to put them under the broiler for a moment to get a good crisp let cool slightly before eating adapted from p b alehouse rattlesnakes beer braised short ribs november 10 2013 in meats leave a comment i saw the original version of this recipe in the u t san diego paper and we happened to have some beef short ribs in the freezer at the time i ve made it a few times since and it is a great recipe to make on the weekend and heat up after work it goes well over rice or alone in a wide deep pasta bowl 4 5 lbs grass fed bone in beef short ribs 2 1 2 tsp salt 1 tsp ground black pepper 1 tbs olive oil 4 tbs kerrygold unsalted butter divided 3 6 cloves garlic minced we like a lot of garlic flavor and use 6 3 large red onions halved and sliced thinly 1 tsp chipotle chili powder 2 tbs dark brown sugar divided optional 1 cup beef stock 1 tsp worcestershire sauce 16 oz gluten free beer we ve had success with redbridge original recipe calls for a porter or stout though 1 tsp dried thyme leaves 2 bay leaves 1 tbs apple cider vinegar season the short ribs with 2 teaspoons salt and pepper cover loosely with plastic wrap on a rimmed baking sheet and refrigerate for at least 2 hours but preferably overnight bring meat to room temperature pat the meat dry with a paper towel if damp in a large dutch oven melt 2 tablespoons butter and 1 tablespoon olive oil over medium high heat sear the ribs on all sides until nicely browned transfer browned ribs to a plate add the remaining butter and when it melts add the onions and garlic cover and cook stirring often over medium heat until the onions are very soft and a deeply browned about 20 to 25 minutes stir in the chili powder and 1 tablespoon of the optional brown sugar cook stirring continuously for 1 minute add the beef stock and bring to a boil scraping up any browned bits from the bottom of the pan with a wooden spoon add the worcestershire sauce the beer thyme bay leaves and ½ teaspoon salt stir and bring to a boil remove the pan from the heat and return the ribs and any accumulated juices to the dutch oven cover and cook the ribs in a preheated 325 degree oven for 2 to 21 2 hours until the meat is silky and fork tender and ready to fall from the bone remove from oven and cool slightly refrigerate overnight before serving return the dutch oven covered to a preheated 325 degree oven until the ribs are heated through and the juices are bubbling about 1 hour stir 1 tablespoon brown sugar and 1 tablespoon apple cider vinegar into the meaty juices and serve recipe adapted from u t san deigo chicago style stuffed pizza november 2 2013 in italian leave a comment it s not very common for us to make or buy gluten free versions of breads or other grain based foods despite the number of cookies cakes and other goodies on our recipe list we compile the recipes for these rare occasions times when we just have to have a taste of something we haven t had in years there might be better crust recipes or mixes out there but since we don t make crusted pizza very often we have only tried bob s let me know if you have a variation that you like better and the next time we re drooling for a pie we ll give it a try we might even try making a meatza version of this recipe some day thick and hearty deep dish pizza now that is a pie 1 recipe of bob s red mill gluten free pizza crust see note below 1 can pizza sauce try to avoid sauces with sugar and vegetable oils i use trader joe s organic tomato sauce then add minced garlic oregano basil onion powder salt pepper red pepper flakes and a touch of olive oil 6 oz sliced low moisture whole milk mozzarella cheese you want a dryer cheese or else you ll have a soupy pizza 3 4 lb sliced pepperoni ham crumbled sausage or other meat sliced or diced onion olive mushroom peppers artichoke hearts pineapple or whatever toppings you like grated parmesan cheese 9 inch springform pan plus a cookie sheet or 9 inch cake pan preheat the oven to 425 degrees grease the bottom and sides of the springform pan with olive oil do the same with a 9 inch circle of the cookie sheet or the 9 inch cake pan press about half of the dough into the springform pan and up the sides using wet hands note get it as thin as you can as bob s mix puffs up a lot when cooking and becomes quite a thick crust don t leave too much in the corner of the pan press some into just the bottom of the other pan as well for the top of the pie you ll likely have some dough left over since the crusts are pre baked the lid doesn t adhere to the bottom crust during the final bake so i m thinking next time of gluing them together with some of the leftover dough before doing the second bake bake the two crusts for about 8 minutes then remove from the oven reduce oven temperature to 375 degrees put a layer of mozzarella cheese along the bottom of the main crust then layer meat toppings and sauce repeat until the crust is full put the top crust over the filled pie maybe put a little of that extra dough around the edge of the bottom first to get them to bind top it with a little more sauce and some grated parmesan cheese bake for about half an hour let it sit for a few minutes before cutting use a very sharp knife and a sawing motion or everything will just slip and slide out leftovers are great reheated caramelized pears may 5 2013 in dessert leave a comment i used to have a big kieffer pear tree in the front yard of the house i rented in michigan it produced hundreds of pounds of crisp sweet juicy pears every fall i fermented most of them into cider but would always grab some here and there for a snack now whenever i see pears in the market i think of that tree and how much i miss it and here s something i always meant to try with the harvest i finally made this easy dessert over the weekend with some bosc pears they worked well but i bet the crisp keiffers would be even better enjoy the warm sweet pears over cold ice cream 1 large pear cored quartered and sliced into thin pieces 2 tbs butter 1 tbs honey 1 2 tsp cinnamon ice cream pancakes etc melt the butter in a small frying pan over medium heat add the butter and cinnamon stir until combined toss in the pears and lower the heat cook and stir until the pears soften serve over cold vanilla ice cream banana pancakes or whatever else sounds good to you serves two passion fruit preserves march 17 2013 in sauces leave a comment i m lucky enough to have a yard bursting with edible plants an apricot tree a huge rosemary bush some sage and lavender baby lemon and lime trees and my favorite a passion fruit bush all summer and a little through the winter too it blooms with some incredible vibrant flowers once the green passion fruits ripen they turn an incredible deep rich purple and the fruit is full of fragrant orange pulp with dark seeds the pulp can be strained for the juice but the real magic happens with the rind from vine to jar 6 ripe passion fruits 1 lemon filtered water honey to taste pectin or unflavored gelatin optional cut the fruit in half and scoop the pulp into a mesh strainer over a bowl place the rinds into a saucepan or large pot and cover with filtered water add the juice of the lemon bring to a boil and simmer tightly covered for 1 1 2 hours or until the flesh has plumped to twice its original size and is a deep purple hue remove the rinds keeping the liquid into the pot scoop out the soft flesh and discard the hard peel chop the flesh into smaller pieces and return it to the liquid with the honey passion fruit can be kind of bitter so add as much honey as you want to cut the bitterness bring the liquid back to a boil for another five minutes passion fruit rind like apple peel has a pretty high pectin content which is drawn out by the citric acid in the lemon juice i usually add a teaspoon or so of unflavored gelatin to the last boil to help it all set but if you re planning to give some to a vegetarian you can either add some more pectin find it near the canning supplies at the store or just go without and have a little soupier jar of preserves remember that pulp you strained over a bowl in the beginning mash it around a little to get the juice out and dump the seeds mix the juice with another sweeter juice again it s a little bitter and enjoy a tropical drink if you let it settle in the fridge for a day or so the syrup separates and you can pour off the clear part and use the concentrated flavor in an ice cream or sorbet base got any other ideas for it let me know in the comments adapted from pickles jams preserves chicken curry salad march 14 2013 in meats salads leave a comment inspired by trader joe choose a bold curry blend we like maharajah golden raisins are also key for just a hint of sweetness 2 whole chickens brined smoked cooled and chopped or 2 5 pounds of trimmed chicken meat 1 1 1 2 cups mayonnaise start with less add more if you need it 1 1 2 cup matchstick carrots 1 1 2 cup golden raisins 1 1 2 cups cashews 1 2 cup chopped green onion 2 5 tbs maharajah curry we like the blend from the spice house in chicago add more to taste 2 tsp freshly ground pepper mix everything together and chill serve on chopped lettuce as a salad or in romaine hearts don t forget to make stock from the chicken bones gingerbread ice cream december 27 2012 in dessert leave a comment want to know what it feels like to have christmas punch you in the mouth take a bite and find out disclaimer this recipe doesn t really adhere to our principles just based on the amount of sugar in it it s sweet you can cut down on the brown sugar for sure but the molasses is pretty integral to the gingerbread flavor once in a great while we go out of bounds and indulge and for the holidays since we re now living 2500 miles from our families and their gluttonous feasts we decided to make a deviation this isn t a recipe for everyday but it s a gluten free dairy free recipe that is delicious and deserves to be shared enjoy 1 1 2 cups heavy cream 1 1 2 cups whole milk note you can use two cans of full fat coconut milk and omit the cream and whole milk for a non dairy ice cream it s a little over 3 cups so just add a dash more of each spice to compensate one 3 4 inch piece fresh ginger peeled and roughly chopped or 1 tbs chopped or minced ginger from the jar 6 large egg yolks up to 1 2 cup packed light brown sugar up to 1 4 cup molasses 2 tsp ground ginger 2 tsp ground cinnamon 1 2 tsp ground cloves 1 2 tsp freshly nutmeg 1 4 tsp salt 2 tsp vanilla extract in a medium saucepan combine the heavy cream and milk or coconut milk and fresh ginger if using minced or chopped ginger from a jar put it in a metal mesh tea steeping bag i have one for mulling spices that i dropped into the milk this way you can pull the ginger out even if it s not in chunks bring to a boil over medium high heat remove the pan from the heat and set aside to infuse for 30 minutes to an hour then either strain the mixture or remove the mulling container discarding the ginger return the mixture to the saucepan and heat just until it comes to a simmer meanwhile whisk the egg yolks brown sugar molasses ginger cinnamon cloves nutmeg and salt in a heatproof bowl slowly add the warm milk mixture to the egg yolks whisking constantly pour back into the saucepan and set over medium low heat stir constantly until the mixture thickens enough to coat the back of a wooden spoon about 170 175 f on an instant read thermometer strain the custard into a heatproof bowl and stir in the vanilla cover and refrigerate until thoroughly chilled overnight is good freeze in your ice cream maker according to the manufacturer s instructions transfer to airtight container and freeze until firm at least 1 hour combine with gingerbread cookies for an awesome ice cream sandwich adapted from tracy s culinary adventures gingerbread cookies december 27 2012 in dessert leave a comment i stumbled upon this gingerbread cookie recipe and it has found a permanent home in my virtual holiday recipe box i don t think i ve ever had a gingerbread cookie grain free or not that is as well rounded as this one it s intensely flavored dense and just the right amount of chewy just don t overcook them they can go from done to charred in a quick minute gingerbread cookies and a fancy spiked coffee santa might never leave 3 1 2 cups almond meal i use trader joe s 1 2 cup arrowroot powder 1 tsp cinnamon 1 tsp ground ginger 1 2 tsp cloves 1 2 tsp salt 1 2 tsp baking soda 1 4 tsp nutmeg up to 1 2 cup molasses up to 1 2 cup honey 3 tbs coconut oil preheat oven to 350 degrees line two cookie sheets with parchment paper combine almond meal arrowroot powder spices salt and soda in a large bowl mix it well to evenly distribute a...