Mexican Chorizo | Spicy Recipes

Hey it’s a freakin sausage fest here at CCF lately. Literally, because we are making chorizo. Yes it is true that 96.7% of the recipes here call for spicy chorizo. Well maybe not that many but I do depend on it to add a nice kick to many dishes. Again when I call for chorizo I am referring to the fresh (not cured and dried) version, of which 9 times out of 10 I simply remove from the casing and add the meat mixture as an ingredient.

via Mexican Chorizo | Spicy Recipes.

Chile Braised Pork Ribs | Spicy Recipes

Also known as Adobo Huasteco this dish comes from a region of northeastern Mexico that includes Veracruz where this method of cooking meats is prevalent. It’s a very Mexican thing to cook meats by simmering them in water until the water is evaporated, then allowing the fat to render down and finally browning the meat (frying) in its own fat. Sort of like braising in reverse. I have used this method  a couple of times for my East Coast Carnitas and my Old School Carnitas recipes. It really helps to concentrate the flavors. The addition of the guajillo peppers adds a very nice rustic – smokiness to the ribs. Save some of the chile broth when you are done. Add to fresh salsa to make an awesome ranchero sauce.

via Chile Braised Pork Ribs | Spicy Recipes.

Asparagus Soup

This soup was delicious! It was simple to make, and extremely tasty. We only wished that we would have made this soup sooner, so we could have enjoyed it during the many cold winter evenings we had. It is, however, a great spring soup, with wonderful flavor that will please any house guest.

via The Food Lovers’ Primal Palate: Asparagus Soup.

Easy Recipe: Mineral-Rich Bone Broth

Bone broth provides our bodies with bio-available (very easy to consume, digest and absorb) forms of calcium, magnesium, phosphorous and other trace minerals that are so lacking in our diets today due to depleted soils and high volumes of refined food consumption.

via Easy Recipe: Mineral-Rich Bone Broth | Balanced Bites | Holistic & Paleo Nutrition Coaching & Seminars.

Magic Sauce Recipe

I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness. It’s magic like that. Technically, it’s a riff on a chimichurri sauce – one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Love love love. And I use it a hundred different ways.

via Magic Sauce Recipe – 101 Cookbooks.

Cast Iron Cooking Kicks A** : Featuring Two “Paleo Comfort Foods” Recipes And More!!!

Cast iron is used in cookware because it has great heat retention and distribution. Cast iron is great for searing 0r frying,and its a great option for long-cooking stews or braised dishes. Cast iron will develop a “non-stick” surface when seasoned properly and they are great when out camping because it can be placed directly on coals without damage. Eggs scrambled in bacon fat over an open fire you can’t go wrong on that!

via Cast Iron Cooking Kickss A** : Featuring Two “Paleo Comfort Foods” Recipes And More!!!.

Lamb with Lazy-Arse Chocolate Mint Pesto

Bit of an experiment this as we’re currently sitting in my car waiting for our table at a restaurant where we can apparently eat our weight in barbecued meat. Downloaded an app and thought I’d kill time (instead of being sociable to everyone else in the car) and update our super fantastic site. If it looks weird/crap/shite then blame Steve Jobs for now and ill fix it if I haven’t died of meat overdose tonight.

via Modern Paleo Warfare: Lamb with Lazy-Arse Chocolate Mint Pesto.

Spicy Pineapple-Coconut Ice Pops

A chile-infused syrup adds a little kick of heat to these refreshing pina-colada-on-a-stick ice pops. Create your own customized ice pop recipe with the Recipe Maker.

via Spicy Pineapple-Coconut Ice Pops – Fine Cooking Recipes, Techniques and Tips.

Cheeseburger with Hand-Chopped Beef, Pan-Fried to Crispy Perfection | Wishful Chef

Here’s what’s unique about this burger:

1. The meat is hand chopped (I use prime chuck and I also suggest experimenting blending different cuts like Brisket and Short Rib). You will need a high quality, sharp knife, ideally a Chinese cleaver. Just make sure it’s very sharp.

2. The chopped meat is then loosely pushed together instead of tightly shaped into a patty (see photos below). Don’t worry about bits and pieces falling apart when frying the patty, this is normal and part of the fun.

via Cheeseburger with Hand-Chopped Beef, Pan-Fried to Crispy Perfection | Wishful Chef.

Duck Eggs, Frittata and Garlic Kale

At any time of year I appreciate some quick meal ideas but especially still suffering the summer heat, a Frittata is a favorite of mine. It’s quick and simple as well as offers unlimited options to dress it up or pair it with delicious seasonal toppings. I’ve used both duck and chicken eggs in the following frittata but you can certainly use chicken eggs solely if that is what is available to you.

via Boulder Locavore: Duck Eggs, Frittata and Garlic Kale.