Split mains into various entrees sections, add Pork Medallions

2020-03-01 08:47:51 -07:00
parent 4c2a85bd0f
commit f87f4bc158
137 changed files with 376 additions and 421 deletions
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+title: BBQ Pork Ribs
+timings:
+    prep: 20 min
+    cook: 2—2½ hours
+icons: [gluten-free, overnight]
+servings: 6
+description: >
+  This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a
+  little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the
+  ingredients in your BBQ sauce as some use flour for thickening.
+steps:
+  - ingredients:
+      - { amount: 4, unit: lbs, item: pork ribs }
+      - { amount: 3/4, unit: cup, item: light brown sugar }
+      - { amount: 1, unit: tbsp, item: garlic powder }
+      - { amount: 1, unit: tbsp, item: paprika }
+      - { amount: 1, unit: tsp, item: hickory smoke salt }
+      - { amount: 1, unit: tsp, item: red pepper flakes }
+    directions: >
+      Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely
+      cover it.  Mix the sugar and spaces together and apply evenly to each portion.  when finished, place them all in
+      the refrigerator overnight to marinade.
+  - ingredients: []
+    directions: >
+      Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack
+      above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from
+      the bones (about 2—2½ hours).
+  - ingredients:
+      - { amount: 2, unit: cups, item: BBQ sauce }
+    directions: >
+      Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce
+      and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes).
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+title: Keto Pork Ribs
+timings:
+    prep: 10 min
+    cook: 12 hours
+icons: ["gluten-free", "low-carb"]
+servings: 8
+description: >
+  Most BBQ pork ribs are covered in sticky sweet sauce mostly made up of brown sugar and spices.  This obviously does
+  not work for a ketogenic diet. This recipe substitutes the sweet sauce for a tangy mustard-based sauce for a very
+  tasty alternative.
+steps:
+  - ingredients:
+      - { amount: 2, unit: "tbsp", item: "paprika" }
+      - { amount: 2, unit: "tbsp", item: "splenda" }
+      - { amount: 1, unit: "tbsp", item: "garlic powder" }
+      - { amount: 1, unit: "tbsp", item: "salt" }
+      - { amount: 0.5, unit: "tbsp", item: "black pepper" }
+      - { amount: 0.5, unit: "tbsp", item: "ground ginger" }
+      - { amount: 0.5, unit: "tbsp", item: "onion powder" }
+      - { amount: 0.25, unit: "tbsp", item: "cayenne pepper" }
+    directions: >
+      Mix all the dry spices together in a small bowl.
+  - ingredients:
+      - { amount: 2, unit: "racks", item: "pork ribs (about 6 lbs)" }
+      - { amount: 2, unit: "oz", item: "dijon mustard" }
+    directions: >
+      Cut the ribs into 4-rib segments and spread a small dollop of mustard over the top of each one. Dust each with
+      the spice mixture until all used up.
+  - ingredients: []
+    directions: >
+      Seal each segment of ribs in foil and place on the rack of a roasting pan. Fill the bottom of the pan with water
+      (until just below the rack), and place in the oven to cook at 300°F until the internal temperature of the ribs
+      (directly next to the bone) reaches 160°F (about an hour).
+  - ingredients: []
+    directions: >
+      Unpack each packet and lay the ribs out on a cooking sheet. Place under a broiler on the highest setting until a
+      crusty brown bark begins to form. This will happen at a different rate for each piece so you'll need to watch them
+      carefully!
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+title: Kielbasa and Cabbage
+timings:
+    prep:
+    cook:
+icons: ["gluten-free", "low-carb"]
+servings:
+description: >
+  With humble ingredients comes a delightful and zesty meal. The garlic, red pepper, caraway and bacon drippings take
+  save this dish from being dull... just be careful with the red pepper flakes!
+steps:
+  - ingredients:
+      - { amount: 6, unit: "slices", item: "bacon" }
+    directions: >
+      Fry the bacon in a dutch oven until browned and crispy. Set the bacon aside, leaving the drippings in the
+      skillet.
+  - ingredients:
+      - { amount: 0.25, unit: "cup", item: "water" }
+      - { amount: 2, unit: "tbsp", item: "sugar" }
+      - { amount: 2, unit: "cups", item: "onion, yellow (diced)" }
+      - { amount: 2, unit: "tsp", item: "garlic (minced)" }
+      - { amount: 0.25, unit: "tsp", item: "red pepper flakes" }
+      - { amount: 0.25, unit: "tsp", item: "salt" }
+      - { amount: 3, unit: "tsp", item: "caraway seeds" }
+      - { amount: 1, unit: "head", item: "cabbage, green (chopped)" }
+    directions: >
+      Add water, sugar, onion, garlic, red pepper flakes, salt and caraway seeds to the bacon drippings. Mix evenly, and
+      then add the cabbage. Toss gently until the cabbage is evenly coated with grease and seasonings.  Cover and cook
+      on medium until the cabbage is soft and translucent (about 10 minutes).
+  - ingredients:
+      - { amount: 1, unit: "lb", item: "kielbasa" }
+    directions: >
+      Add the kielbasa and continue cooking on medium until it is heated all the way through.
+  - ingredients: []
+    directions: >
+      Crumble the bacon on top and serve.
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+title: Pork Medallions with Asian Slaw
+timings:
+  prep: 30 minutes
+  cook: 30 minutes
+icons: [gluten-free]
+servings: 4
+description: >
+  The marinade for this dish is tangy, sweet, and slightl spicy in all the most delightful ways.  Plus, using the
+  tenderloin ensures that the meat is soft and succulent.
+steps:
+  - ingredients:
+      - { amount: 1.5, unit: lb, item: "pork tenderloin" }
+    directions: >
+      Trim the pork of any silverskin and excess fat. Cut along the diagonal into ½" medallions. Set aside in a bowl.
+  - ingredients:
+      - { amount: 0.33, unit: cup, item: "tamari sauce" }
+      - { amount: 2, unit: tbsp, item: "rice vinegar" }
+      - { amount: 2, unit: tbsp, item: "sugar, brown, light" }
+      - { amount: 1.5, unit: tbsp, item: "ginger, fresh (puréed)" }
+      - { amount: 0.5, unit: tbsp, item: "sesame oil" }
+      - { amount: 2, unit: tsp, item: "chili sauce (e.g., Sriacha)" }
+      - { amount: 2, unit: tsp, item: "garlic (minced)" }
+    directions: >
+      Whisk together the tamari, rice vinegar, brown sugar, ginger, sesame oil, chili sauce, and garlic. Pour ½ cup of
+      the mixture in with the pork and ensure all the pork is covered. Cover and set aside for 30 minutes.
+  - ingredients:
+      - { amount: 1, unit: lb, item: "cabbage, napa (thinly sliced)" }
+      - { amount: 1, unit: cup, item: "carrot (grated)" }
+      - { amount: 4, item: "scallions (thinly sliced, green & white portions)" }
+      - { amount: 2, unit: tbsp, item: "rice vinegar" }
+      - { amount: 1, unit: tbsp, item: "safflower oil" }
+      - { amount: 1, unit: tbsp, item: "sugar, brown, light" }
+      - { amount: 0.5, unit: tbsp, item: "sesame oil" }
+      - { amount: 1, unit: tsp, item: "chili sauce (e.g., Sriacha)" }
+      - { amount: 1, unit: tsp, item: "salt" }
+    directions: >
+      In a large bowl, toss the cabbage, carrots, and scallions.  Add the rice vinegar, safflower oil, brown sugar,
+      sesame oil, chili sauce, and salt. Toss, set aside for 15 minutes, and toss again.  Transfer to a serving dish.
+  - ingredients:
+      - { amount: 4, unit: tbsp, item: "safflower oil" }
+    directions: >
+      Heat the oil in a wide skillet until simmering hot. Remove the pork from the marinade, shaking off any excess,
+      and place in a single layer in the skillet. Discard the excess marinade. Cook without touching them until well
+      browned, flip, and cook until they reach 160°F. Lay out the pork over the slaw in the serving dish.  Repeat as
+      necessary until all the medallions are cooked.
+credit:
+    name: Tony Rosenfeld
+    url: https://www.finecooking.com/recipe/spicy-korean-style-pork-medallions-with-asian-slaw
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+title: Ratatouille
+timings:
+  prep: 30 minutes
+  cook: 30 minutes
+icons: [gluten-free, low-carb]
+servings: 6
+description: >
+  This dish was inspired by the Pixar movie of the same name, but has really developed quite a long way.  It now
+  includes sausage, italian herbs, and plenty of cheese. Plus, it makes for a glorious presentation on the table.
+steps:
+  - ingredients:
+      - { amount: 4, unit: links, item: "sausage, mild italian" }
+    directions: >
+      Boil the sausages in a large pot until nearly cooked (120°F in the centers).  Pre-heat the oven to 400°F.
+  - ingredients:
+      - { amount: 2, item: "zucchini" }
+      - { amount: 2, item: "summer squash" }
+    directions: >
+      Use a mandoline to slice the sausage, zucchini, and summer squash into ⅛" rounds. Place each of these in separate
+      bowls.
+  - ingredients:
+      - { amount: 16, unit: oz, item: "tomato purée" }
+      - { amount: 8, unit: oz, item: "smoked gouda cheese (shredded)" }
+      - { amount: 8, unit: oz, item: "assiago cheese (shredded)" }
+    directions: >
+      Spread a thin layer of tomatoe purée on the bottom of a large baking dish.  Add in alternating slices of sausage,
+      zucchini, and squash slices slightly overlapping with one another in concentric circles until the entire bottom of
+      the dish has been covered. Add a layer of shredded cheese.  Then, repeat these layers until all the materials have
+      been used up, or the the dish is completely full.
+  - ingredients:
+      - { amount: 1, item: "bell pepper, red" }
+      - { amount: 2, unit: tsp, item: "fennel seeds" }
+      - { amount: 1, unit: tsp, item: "paprika" }
+    directions: >
+      Cut the pepper into ribbons and lay out across the top layer of cheese.  Sprinkle the fennel seeds evenly across
+      the entire surface, and dust with paprika.  Place the entire dish in the oven and cook until the sauce is bubbling
+      and the cheese has started to brown (about 30 minutes).