Instead of a wet brine, this bird uses an overnight dry salt and sugar cure, which concentrates flavor. If you would like to leave the skin on, it will add 25 calories and 1 g of sat fat per serving.
Author: chefalice
Scamorza affumicata is an Italian cheese that melts fantastically well. Often labelled “smoked mozzarella,” it is highly effective in adding depth and pungency to vegetarian dishes.
In a tiny alley in old Jaffa there’s a little restaurant serving food to customers sitting outside at shared shabby tables. The place is heaving around lunchtime and everybody, more or less, is eating the same thing. The place is called Dr. Shakshuka, after its signature dish, and this is, obviously, what everybody’s tucking into. Shakshuka is a North African dish with many variations. Some add preserved lemon, others feta and different herbs and spices. It is my ideal brunch fare! Cook and serve it in individual pans, if you have them, or in one very large one. Chunky white…
This brilliant brunch grub relies on chipotles smoke dried jalapeño peppers – which give out a terrific smoky flavor that is warm, earthy and not too spicy. This Mexican staple will add depth and pungency to all stew-type dishes. You can find them at penzeys.com and other online suppliers of chiles.
Most people reach for beef when it comes to burgers, but there are plenty of reasons to swap that for some ground lamb instead. It has a more robust flavor than beef that really works well with burgers or grilled recipes. Here I paired the lamb with another springtime ingredient: leeks. The natural sweetness of slightly caramelized leeks makes a nice, simple twist on the classic beef burger. Ground lamb is the cheapest way to get the nutritional benefits of grass-fed lamb, which include being a fabulous source of protein, having plenty of good-for-us omega-3 fatty acids and being a…
Typical fajitas are filled with AIP no-no ingredients like peppers and chili. This recipe shows you how to make a flavorful and tender steak marinade without nightshades or seed spices that is just perfect for fajitas. Swapping the usual grilled peppers for nopales, or cactus paddles, adds a little extra Mexican flair and a lovely bright fresh citrus flavor to the vegetables, too!
The third recipe which looks almost like the previous two is the Chicken, Shrimp, and Sausage Stew. This is a little different from the previous two, especially with the inclusion of chicken. This cooks very easily too, and it is as delicious as it sounds.
This hearty dish can be taken at any time and any period, it never goes out of season. It is very easy to cook, and it takes less than an hour to make, and your seafood sausage and stew would be in front of you.