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Andouille Carbonara

We were at the farmers market asking around everywhere for chorizo. A few weeks earlier we attended a dinner to celebrate the engagement of two of our friends. They showed us a really neat Portuguese cooking method that involves setting alcohol on fire in a ceramic pig.

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How cool is that? As you can imagine I had to have one. I got the pig but the chorizo was no where to be found.   I asked everywhere but the closest thing I could find was andouille. I wasn’t sure if I would torch it (authenticity and all) but I knew I’d find something interesting to do with it in any case.

Carbonara is one of those things I crave every so often. What’s not to love about it? Creamy, cheesy, smoked cured meat….delicious. It was late on a lazy Saturday night and we had guests. We were all hungry for something comforting and rich. I was also hoping it would be easy and quick.

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I opened the fridge and stood there for a few minutes, thinking through the logistics of the different things I could make. I thought about pasta. I saw the andouille. That was that. The chives add a fresh counterpoint to the smokiness and flavour of the andouille. If you use andouille, look for a natural one without nitrites or preservatives like this andouille by Neto’s. You could use any sausage you have on hand like Spanish chorizo, Polish kabanosy, or even grassfed German Landjaeger. This makes about four average sized servings (or two enormous ones).

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Ingredients

4 servings spaghetti, fettuccine or other pasta of your choice

About 1/2 TBSP olive oil for sautéing

1/2 kg / 1 lb andouille (or other smoked sausage)

3 eggs

150 grams / 5.5 oz grated pecorino romano or parmigiano (you could also use gruyère in a pinch)

Salt to taste

Drizzle of olive oil for pasta

Freshly cracked black pepper and chopped chives for garnish

 

Method

Boil pasta, al dente is preferable. The time depends on the type of pasta so check the package directions. Generously salt the water so it tastes like the ocean.

Heat oil in a skillet on medium heat. While heating, cut the sausage into thin slices.

Pan fry the sausage until browned and crispy (or to your liking).

While sausage is frying, crack the eggs into a large bowl and whisk. Add the cheese and mix until incorporated.

When pasta is finished cooking, drain it reserving 1/2 cup of the cooking liquid. Return the drained pasta in the skillet with the andouille and add the cooking liquid. Increase heat and agitate pan to keep things moving. You want to get it hot.

Once hot, remove from heat and pour into the egg mixture while whisking quickly and consistently until the eggs thicken. The residual heat from the pasta and sausage will cook the eggs. Pouring the hot ingredients over the eggs and working quickly will prevent scrambling the eggs. It should be salty enough from the pasta water and sausage but taste and adjust to your preferences.

Garnish with fresh cracked black pepper and chives.

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Pancetta & Chive Devilled Eggs with Olive Oil Mayonnaise

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These stuffed eggs are surprisingly quick & easy to make and they taste absolutely amazing. When made with this olive oil mayonnaise, they’re also paleo and whole30 approved.

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paleo devilled eggs

Prep Time: 15 minutes

Yield: 12

Serving Size: 2

Calories per serving: 140

paleo devilled eggs

Ingredients

  • 6 large eggs (boiled medium-well and halved lengthwise)
  • 1/4 cup pancetta, cooked crispy
  • 2 TBSP olive oil mayonnaise
  • 2 TBSP chives diced
  • 1 tsp prepared yellow mustard
  • S&P to taste

Instructions

  1. Bring salted water to boil, add eggs, an boil for approximately 4 minutes
  2. Remove eggs from heat and place in ice bath for a few minutes to cool
  3. Remove pancetta from heat and drain on paper towel save the grease for other uses
  4. Remove eggs from ice bath, peel, and slice in half lengthwise
  5. Use a spoon to scoop out yolks and place them in a bowl
  6. Add the mayo, mustard, pancetta, and half the chives to the yolks and mix until well combined
  7. Season with S&P to taste
  8. Garnish with remaining chives and serve

Notes

None

 

 

 

 

 

 

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Bacon, Egg, & Broccoli Muffins

Around week 2 of our Whole30 Bogdan and I started getting really sick of eating plain old eggs every morning. We were also getting even more sick of having to make plain old eggs every morning. So one afternoon I made these egg muffins so I wouldn’t have to worry about breakfast the next morning. I separated my eggs and beat my whites to stiff peaks in order to make a light and fluffy muffin but honestly, on a cost-benefit basis it really doesn’t add much. Just be aware that the yield here is for 26 mini muffins but if you don’t separate your eggs it may be much less. You can multiply the calories per muffin by 26 then divide by however many muffins you make. Just for the math inept.

Enjoy!

paleo bacon, egg, and broccoli muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 26

Serving Size: 1

Calories per serving: 35

paleo bacon, egg, and broccoli muffins

Ingredients

  • 6 eggs
  • 1/2 cup broccoli cut into tiny florets
  • 1/2 cup paleo bacon, diced and cooked until crispy
  • 1 TBSP dill, diced finely
  • S&P to taste
  • 1 TBSP ghee (optional)

Instructions

  1. Preheat oven to 400
  2. Cook diced bacon on medium heat until crispy
  3. Combine all ingredients in a bowl
  4. Grease your mini muffin pan with ghee or alternatively use mini muffin pan liners
  5. Spoon mixture into pan
  6. Bake for 12-15 minutes or until set
  7. Allow to cool and pop out of pan
  8. Will keep at least a week in the fridge

Notes

Mini muffin pan Mini muffin liners (optional)

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