Asparagus and Garlic Scape Quiche

See?  Told you there’d still be recipes.  Told you many of them would still be paleo (I’m off dairy for a bit).  And, frankly, I haven’t made a quiche with a crust in years – it’s just such a pain in the ass.

At any rate, I’d bought asparagus so we could grill it, wrapped in bacon, for our holiday cookout this week, and then went and forgot all about it.  Derp.  My fridge also runneth over with garlic scapes from the garden.

(Oh, the garden!  We haven’t taken part in a CSA in the last 3 or so years because we get so little from them that Beloved isn’t growing in the now 16 separate vegetable gardens in our back, side and front yards.  We barely even go to the farmers market any more – the only reason I bought asparagus is because we’ve already harvested every bit we possibly could of ours.)

We ate this for brunch on the morning of the 4th alongside some fresh watermelon left over from Monday’s cookout and it was really, really good.  The asparagus and scapes were roasted with a large shallot, and I threw the bacon in for good measure.

I had the suggested serving size.  Beloved ate half of the whole damn thing.

So there you go.

I’ll be back with later this week with current photos of – drumroll – The G Man!  You won’t believe how much he’s grown.

Roasted Asparagus and Garlic Scape Quiche

Notes:  You can certainly make this in a crust if you like.  If you don’t have a problem with dairy, feel free to use half and half in place of the coconut milk.  If you don’t like coconut, you can use another non-dairy milk substitute, but I’d probably reduce the amount to 1 cup and add another egg.

Serves: 6

1 pound pencil-thin asparagus, trimmed and cut into 2-inch pieces
1 cup garlic scapes, cut into 2-inch pieces
1 large shallot, coarsely chopped
2 tablespoons olive oil
6 thick slices bacon
4 large eggs
1 1/2 cups coconut milk
Salt and freshly ground black pepper, to taste

Preheat oven to 375 F.

Toss the asparagus, scapes and shallot in the olive oil and spread on a shallow, narrow-rimmed baking sheet.

Sprinkle with salt and pepper and roast in oven for 15 to 20 minutes, or until the vegetables are soft with a few brown spots.

While the vegetables are roasting, chop the bacon into 1/2 inch pieces and cook over medium-low heat until all the fat is rendered out and the bacon is crisp.  Remove the bacon from pan with a slotted spoon and drain on paper towels.

Whisk the eggs and coconut milk together. Spread the roasted vegetables in a deep dish pie plate and sprinkle the bacon evenly over top. Pour the egg mixture over the vegetables and bacon.

Reduce the oven heat to 350 F and bake the quiche for 40 to 45 minutes, or until the top is brown and a knife inserted in the center comes out clean.

Place the quiche on a cooling rack and allow to cool for about 10 minutes before serving.

Nutrition (per serving): 317 calories, 23.7g total fat, 13.9g saturated fat, 6.5g   monounsaturated fat, 1.7g polyunsaturated fat, 132.8mg cholesterol, 249.2mg sodium, 610.6mg potassium, 18.3g carbohydrates, 3.7g fiber, 6.8g sugar, 14.6g net carbohydrates, 11.5g protein.

 

Loaded Smashed Potatoes

Good grief – will someone please tell me how it got to be September already??

Things have calmed down somewhat around the Sushi Bar; The G Man is in Michigan and starts kindergarten today (boy, talk about time just flying by!!) and while The Young One came home for the long weekend, we didn’t see much of him (he spent a lot of time sleeping) and he was back on campus by Sunday afternoon.

However, even though our lives are no longer ruled by the comings and goings of young men, things are still pretty busy.  It is, of course, prime canning season and we did it in style this last weekend.  If you think we went crazy with the zucchini and green beans, well…let’s just say they weren’t anything compared to this weekend.

We took Friday off from work, which was a good thing, since it gave us the opportunity to do some housework and yard work.  We made our usual CSA/farmer’s market runs Saturday morning, and came home with 2 bushels of paste tomatoes (to which we added another half bushel from our own garden), 5 dozen ears of sweet corn, 5 pounds of okra and a 1/2 peck of the sweetest peaches I’ve ever tasted.  The result?

– 8 pints of barbecue sauce canned

– 32 pints of tomato canned

– About 2 1/2 cups of tomato paste made, portioned and frozen

– All of the corn shucked and cleaned; 1 1/2 dozen frozen on the cob, the remainder cut away from the cob, portioned, and frozen

– All 5 pounds of the okra cleaned and sliced; about 4 pounds breaded before being frozen (’cause we love our fried okra)

– All of the peaches peeled, sliced and frozen

The tomatoes were milled and the sauces and paste were made on Saturday.  The canning, corn and okra were done on Sunday, and I peeled and sliced the peaches while cooking our dinner (an amazingly delicious and un-paleo gumbo) Monday evening.

In short, we basically came back to work today to rest from our “long weekend.”

We’d have gone out to eat Sunday night – the day was just that exhausting – but all the decent restaurants in Podunk are closed on Sunday, so we made dinner as simple as possible.  Beloved fired up the grill and cooked us steaks, while I roasted some of the okra I’d left whole.  Darling Daughter asked for this particular dish and since she did most of the work, I’ll credit her with the execution.

I have to tell you, these smashed potatoes are really pretty easy and they are really very delicious; even Beloved, who prefers sweet potatoes, wolfed them down.  The leftovers keep quite well, too, as you can see in the photo below, when we had them with the leftover steak, over-easy eggs and watermelon the next morning.

Note:  You can leave off the bacon if you don’t eat pork or want to make them vegetarian-friendly – simply sub the bacon fat with melted ghee or olive oil.

Loaded Smashed Potatoes.  Crispy and delicious, these are somewhere between potato skins and baked potatoes.

Click the image to enlarge

Loaded Smashed Potatoes
Serves: 6
Ingredients
  • 1 pound whole new potatoes, preferably Yukon golds
  • 4 ounces bacon, chopped
  • 1 cup cheddar cheese, grated
  • 1/4 cup snipped chives
  • 1/4 cup sour cream, (optional)
  • salt and pepper, to taste
Instructions
  1. Preheat the oven to 375 F.
  2. Scrub the potatoes well. Carefully drop them into 2 quarts of boiling salted water and cook until tender enough to pierce with a fork, 15 to 20 minutes. Drain; spread out on a shallow-rimmed baking sheet to cool slightly.
  3. While the potatoes are boiling, cook the bacon in a small skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel to drain; reserve the fat left behind in the pan.
  4. Once the potatoes are cool enough to handle, smash them slightly (still on the baking sheet) with a potato masher or the bottom of a heavy glass measuring cup. Sprinkle lightly with salt and pepper and drizzle with the reserved bacon fat.
  5. Roast the smashed potatoes until crisp, 15 to 20 minutes. Remove from the oven and sprinkle with the bacon and cheese. Return the pan to the oven until the cheese is melted, another 5 to 7 minutes longer.
  6. Sprinkle the potatoes with the snipped chives and dollop with sour cream, if desired, before serving.
  7. Nutrition (per serving): 235 calories, 16.1g total fat, 36.6mg cholesterol, 283.1mg sodium, 395mg potassium, 14.1g carbohydrates, 1.7g fiber, <1g sugar, 8.8g protein

Mexican-Style Chorizo

Well, hmmm – this is my second “Mexican-Style” recipe this week.

I didn’t plan it that way.  It just sort of happened.

If you ask my kids what their favorite breakfast is, they’ll all say “Chorizo!”  Which is shorthand for breakfast tacos consisting of eggs scrambled with Mexican-style chorizo – a fresh sausage, as opposed to Spanish-style chorizo, which is a smoked sausage – fried potatoes and cheese all wrapped up in a tortilla (corn for Oldest Son, Darling Daughter and Miss J and flour for Jolly and The Young One – who will also skip the potatoes.  Yes, the kid is weird).

At any rate, I’ve slowly but surely been cutting out purchased fresh sausages – since we buy or procure all of our meat exclusively from our friends at Whitefeather Meats, this not only gives me a little freedom for how my sausage is seasoned, but is also a little cheaper as well (all those spices, herbs and seasonings cost money, you know).  Making fresh sausage at home is also so quick and easy, I’ve begun to wonder why I didn’t begin years and years ago.

Chorizo was the last hold-out.  Their version – which, of course, isn’t an authentic chorizo but chorizo-spiced ground pork – is just delicious and I tend to buy a pound or two every time we visit them.  Sometimes, though, I get a request for The Favorite Breakfast, and have no chorizo on hand; in cases like these, the 40 minute drive to Whitefeather isn’t exactly an option.

They say necessity is the mother of invention, and this is true – especially when aided by a well-worded Google search.

This recipe tastes pretty spot-on – it was well-received by Darling Daughter, The Young One and Beloved, so I’d call that a win.  As written, the recipe doesn’t give the pork that deep, brick-red tone of most commercial chorizos, but you can add a couple of teaspoons of regular paprika (which has little flavor) if you’d like the color.

If you don’t eat pork, this would be just fine with ground turkey or venison.

Making fresh, Mexican-style chorizo at home is super simple - and super delicious!

Click the image to enlarge

Mexican-Style Chorizo
Serves: 4 to 6
[i]Adapted from [url href=”http://honestcooking.com/authentic-homemade-mexican-chorizo/” target=”_blank”]Honest Cooking[/url][/i]
Ingredients
  • 1 pound ground pork
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons ancho chili powder
  • 3 tablespoons apple cider vinegar
Instructions
  1. In a large bowl, gently combine all of the ingredients, using your hands, until well-blended.
  2. Wrap tightly in plastic wrap and refrigerate for 4 to 24 hours before using in your favorite recipe.
  3. Nutrition (per serving): 218 calories, 16.7g total fat, 54.4mg cholesterol, 402.5mg sodium, 315.4mg potassium, 3.4g carbohydrates, 1.5g fiber, <1g sugar, 13.6g protein

 

Coffee-Peach Glazed Pork Belly

If you’ve been reading here any length of time at all, you know I love me some pork belly – there are five different recipes on this blog that include it in some way or another.

Make that six.

I’ve been using the sous vide enough to make it a good investment, but haven’t really posted any recipes for it other than the Homemade Yogurt.  The reasons for this are varied – it’s not a common household item, I’m not really crazy about the texture the sous vide gives very tender cuts of red meat, like beef tenderloin and venison backstrap (those should be simply cooked – broiled or grilled, really; the sous vide gives them a slightly mushy texture), the one time I made salmon in it I had the temp too high and over-cooked the fish.

Now, having said all that, I LOVE the way pork comes out of the sous vide (and you know how I feel about pork), and pork belly is no exception.  And for all of my recipes for slow roasted pork belly and braised pork belly and glazed pork belly and crispy pork belly, I do believe this is the very best pork belly I’ve ever made.  The sous vide made brining or curing the pork in advance unnecessary; the fat that didn’t render out was incredibly succulent and the meat was firm, yet juicy and tender.  The coffee-peach glaze infused the cut with marvelous flavor – it was just delicious.

This does take a little planning – I wouldn’t suggest immersing the sealed pork belly in the sous vide for less than 24 hours, but once it’s there, you can pretty much walk away and forget all about it until you’re ready to finish it off, which takes less than 15 minutes.

I’m also not going to apologize for the use of the peach preserves – they were high quality, homemade preserves that contained nothing but peaches, pure cane sugar and pectin.  And, because almost all of the glaze is poured off at the end, just a small fraction of that 1/3 of a cup remains in the entire recipe.  In fact, the calorie, fat, carbohydrate and sugar counts included, as usual, with the recipe are probably overstated by quite a bit, since everything in the bag – rendered fat and the coffee-peach reduction – is discarded at the end.

If you don’t have a sous vide, try slow roasting the pork belly.  Combine the preserves, coffee, honey, vinegar and Worcestershire sauce in a pan and heat them just enough to melt preserves, whisking the ingredients together, before seasoning with the red pepper flakes and salt.  Place the pork belly in a gallon-size zip-lock plastic bag and pour the coffee-peach mixture over it.  Seal and marinate in the refrigerator for 24 hours.  Remove the pork belly from the bag and place it in a small glass baking dish, just large enough to hold it, and pour the marinade over the top.  Roast at 450 F for 30 minutes; reduce the heat to 325 F and continue roasting for 2 1/2 hours, basting the pork belly every 20 minutes or so with the liquid in the dish.  Finish the dish as per the recipe below.

Coffee-Peach Glazed Pork Belly. The sous vide and a reduction made from coffee and peach preserves turns pork belly into a rich, decadent appetizer.

Click the image to enlarge

Coffee-Peach Glazed Pork Belly
Serves: 8 as an appetizer
Ingredients
  • 1 pound pork belly, skin removed
  • 1/3 cup good quality peach preserves
  • 1/2 cup strong coffee
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • red pepper flakes, to taste
  • salt, to taste
Instructions
  1. hours in advance, fill the sous vide to the fill line with water and set the temperature for 160 F.
  2. Pat the pork belly dry and sprinkle liberally with salt. Slide it into a sous vide bag that’s been sealed on one end and is about twice as long as the cut of meat. Set aside.
  3. In a medium sauce pan, combine the preserves, coffee, honey, balsamic vinegar and Worcestershire sauce. Stirring frequently, bring to a boil over high heat. Reduce the heat to medium and, still stirring frequently, simmer until the mixture has reduced and is thick and syrupy. Allow the coffee/peach mixture to cool a bit, then season to taste with the red pepper flakes and salt.
  4. Carefully pour the syrup into the bag with the pork belly and seal – the bag should be long enough and the syrup thick enough that it isn’t sucked out when the bag is sealed (you can use the “gentle” setting if the vacuum sealer has one).
  5. Place the sealed pork belly into the sous vide and cover. Cook for 24 hours.
  6. Remove the sealed bag from the sous vide. Carefully cut open the bag and remove the pork belly, placing it fat-side up on the top of a vented broiler pan – do not pat or wipe off any of the liquid clinging to the meat. Discard the liquid in the bag.
  7. Place the pork belly about 3 inches beneath the broiler of the oven and broil on high for 5 to 7 minutes, or until the top is crisp and browned. Remove from the oven and allow the pork belly to rest for about 5 minutes before slicing and serving.
  8. Nutrition (per serving): 346 calories, 30.1g total fat, 40.8mg cholesterol, 31mg sodium, 134.6mg potassium, 13.7g carbohydrates, <1g fiber, 10.8g sugar, 5.4g protein

Spicy Lamb and Bacon Meatballs

TGIF.

And that’s all I have to say about that.

Personal (read: unbloggable) life keeps rolling on, eating up a lot of my time, but at least I’m not bored.  At any rate, I do have a really tasty recipe for you today.

If you were at all wondering what to do with any leftover ground lamb/liver/bacon from the Lamb Dirty Rice – and there will be – this recipe is it.

Boy, is it…it.

I’ve gotten to the point where, if I want The G Man to eat something he doesn’t like (anything that resembles a vegetable, for example), I hide it in meatloaf or meatballs.  The Young One, too – he absolutely loathes zucchini and summer squash, but he’ll scarf it down if I shred it and stick it in a meatloaf.  This recipe hides nutrient-dense liver – you can’t even tell it’s there, with all the bacon and spices.

These come together really quickly, are ready in less than 20 minutes and simply just delicious.  You can use just about any ground meat/liver from the appropriate animal you like, too (chicken, beef, pork) – the bacon keeps the meatballs moist and you can adjust the spices to suit your personal tastes.

These would be quite good served with the Red Onion Jam I posted earlier this week.

Note:  Make sure your bacon is “clean” and these are Whole30 compliant.  (Oh, look – I still do that.)

Spicy Lamb and Bacon Meatballs. Easy and nutritious, your family will never guess what's hiding in these delicious little meatballs.

Click the image to enlarge

Spicy Lamb and Bacon Meatballs
Serves: 4
Ingredients
  • 8 ounces ground lamb
  • 3 ounces lamb liver, finely chopped
  • 6 ounces bacon, finely chopped
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon dried Mexican oregano
  • 1/8 teaspoon cayenne pepper, or to taste
Instructions
  1. Preheat oven to 350 F.
  2. In a large bowl, gently combine all of the ingredients until well mixed. Form into 16 meatballs of equal size, and place on the slotted top of a broiler pan.
  3. Bake for 15 to 18 minutes, or until no longer pink in the center. Serve with [url href=”http://www.janssushibar.com/red-onion-jam/” target=”_blank”]Red Onion Jam[/url].
  4. Nutrition (per serving): 428 calories, 35.3g total fat, 195.7mg cholesterol, 902.48mg sodium, 346.5mg potassium, 5.3g carbohydrates, 1.1g fiber, <1g sugar, 21g protein