Ingredients Archives: bacon

Bacon Braised Greens

Greens and Bacon

Bacon Braised Greens

Greens and Bacon
Bacon and Braised Greens
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Down home Southern bacon and braised greens with broth and onions.
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Greens and Bacon
Bacon and Braised Greens
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Down home Southern bacon and braised greens with broth and onions.
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. In a large pot, sauté bacon over medium high heat until partially rendered, about 5 minutes. Lower heat, add onion and cook, stirring frequently for 5-7 minutes. Do not let onions brown, lowering heat if necessary. Add several handfuls of greens. Stir constantly until wilted, add remaining greens in batches, allowing to wilt before adding more. Season with salt, pepper and cayenne.
  2. Add broth to pot and bring to a boil. Reduce heat to simmer, and partially cover with lid for 30 minutes.
  3. Remove lid and increase heat to medium high. Cook, stirring occasionally until liquid is nearly evaporated. Add vinegar and butter, taste and correct for seasoning.
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Shrimp and Okra Gumbo Recipe

shrimp and okra gumbo recipe

Shrimp and okra, dashi and smoked sausage: gumbo goodness!

Shrimp and Okra Gumbo – This Shrimp and Okra Gumbo recipe is South Louisiana Wedding Soup—wedding referring to the marriage of flavors. Shrimp, okra, sausage, tomatoes marry the best ingredients into a late summer-early fall treasure. Gluten free and down home delicious! Omit the rice flour roux and substitute cauliflower "rice" for a paleo version. – dashi ((recipe follows)), lard, ghee, or coconut oil, fresh okra (sliced ), bacon (chopped), onion (chopped), celery (chopped), green bell or poblano pepper (chopped), garlic or shallot, Cajun or Creole seasoning (to taste (or use salt, pepper and caynne)), lard or ghee, rice flour ((omit for paleo version)), tomatoes and chilies ((such as Ro*tel)), shrimp (peeled and de-veined), smoked sausage (cut into bite-sized pieces), parsley (minced), green onions (minced), cooked rice ((or cauliflower "rice" for paleo version)), For the dashi:: Make the dashi and set aside. ; For the gumbo:: In a skillet large enough to hold the okra in a single layer, melt lard or ghee over medium heat. Add okra and cook, stirring occasionally for 10-12 minutes, until fully cooked and vegetable shows no sign of stickiness. Remove from heat and set aside.; In a Dutch oven or other large pot, sauté bacon over medium heat until partially rendered, about 2 minutes. Add onion and sauté 5 minutes. Add celery, green pepper, garlic and seasoning. Cook for 10 minutes, stirring occasionally.; Remove vegetables to a bowl and heat lard or ghee over medium to medium-high heat. Add rice flour and stir constantly with wooden spoon, being very careful not to splash yourself with mixture (it gets extremely hot) until roux is the color of peanut butter about 7-8 minutes. Lower heat if necessary, and do not walk away from pan as roux will burn. It will continue to cook and darken. (Omit this step for paleo version.); Lower heat to medium, add vegetables and quickly mix together to stop the roux from over cooking. ; Add tomatoes, 3 cups of dashi, okra and sausage. Cook for 15 minutes, stirring occasionally. ; Add shrimp and cook just until shrimp turns pink, about 3-4 minutes. Add additional dashi to thin if necessary. Taste and correct for seasoning.; Place 1/2 cup of rice in gumbo or other bowl. Ladle gumbo over rice, garnish with parsley and green onions.; –
shrimp and okra gumbo recipe
Shrimp and Okra Gumbo
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This Shrimp and Okra Gumbo recipe is South Louisiana Wedding Soup—wedding referring to the marriage of flavors. Shrimp, okra, sausage, tomatoes marry the best ingredients into a late summer-early fall treasure. Gluten free and down home delicious! Omit the rice flour roux and substitute cauliflower "rice" for a paleo version.
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
shrimp and okra gumbo recipe
Shrimp and Okra Gumbo
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
This Shrimp and Okra Gumbo recipe is South Louisiana Wedding Soup—wedding referring to the marriage of flavors. Shrimp, okra, sausage, tomatoes marry the best ingredients into a late summer-early fall treasure. Gluten free and down home delicious! Omit the rice flour roux and substitute cauliflower "rice" for a paleo version.
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Units:
Instructions
For the dashi:
  1. Make the dashi and set aside.
For the gumbo:
  1. In a skillet large enough to hold the okra in a single layer, melt lard or ghee over medium heat. Add okra and cook, stirring occasionally for 10-12 minutes, until fully cooked and vegetable shows no sign of stickiness. Remove from heat and set aside.
  2. In a Dutch oven or other large pot, sauté bacon over medium heat until partially rendered, about 2 minutes. Add onion and sauté 5 minutes. Add celery, green pepper, garlic and seasoning. Cook for 10 minutes, stirring occasionally.
  3. Remove vegetables to a bowl and heat lard or ghee over medium to medium-high heat. Add rice flour and stir constantly with wooden spoon, being very careful not to splash yourself with mixture (it gets extremely hot) until roux is the color of peanut butter about 7-8 minutes. Lower heat if necessary, and do not walk away from pan as roux will burn. It will continue to cook and darken. (Omit this step for paleo version.)
  4. Lower heat to medium, add vegetables and quickly mix together to stop the roux from over cooking.
  5. Add tomatoes, 3 cups of dashi, okra and sausage. Cook for 15 minutes, stirring occasionally.
  6. Add shrimp and cook just until shrimp turns pink, about 3-4 minutes. Add additional dashi to thin if necessary. Taste and correct for seasoning.
  7. Place 1/2 cup of rice in gumbo or other bowl. Ladle gumbo over rice, garnish with parsley and green onions.
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Paleo Sidesaddle Angels

Shrimp and oysters wrapped in bacon and grilled

Shrimp and oysters wrapped in bacon and grilled

Shrimp and oysters wrapped in bacon and grilled
Grilled Paleo Sidesaddle Angels with Remoulade
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Shrimp and oysters wrapped in bacon and grilled to crispy, juicy paleo perfection. Served with homemade Remoulade for dipping.
Servings Prep Time
4 servings 30 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
5 minutes
Shrimp and oysters wrapped in bacon and grilled
Grilled Paleo Sidesaddle Angels with Remoulade
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Shrimp and oysters wrapped in bacon and grilled to crispy, juicy paleo perfection. Served with homemade Remoulade for dipping.
Servings Prep Time
4 servings 30 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. In a large skillet over medium heat, cook the bacon until about halfway finished. Par-cooked bacon will ensure that it crisps up on the grill without overcooking the seafood and is easier to handle when wrapping the shrimp and oyster.
  2. Season the seafood with Cajun/Creole or other spice blend or use a combination of salt, black pepper and cayenne.
  3. Tuck an oyster into the curve of a shrimp. Wrap a bacon strip around them and secure with a toothpick. It's not necessary to soak the picks in water. Repeat with remaining bacon, shrimp and oysters.
  4. Make the Remoulade by combining the remaining ingredients. Refrigerate. For a paleo version use coconut cream instead of sour cream - or eliminate either cream. It's just as delicious without it.
  5. Light a charcoal fire or gas grill. Place skewers on grill pan or grate that keeps the skewers from falling into the fire. Cook for about two minutes - check to see how fast they're browning. You want them deep golden. Flip them over and cook another two minutes or until deep golden on the second side. Remove to platter and drizzle with Remoulade.
  6. Sidesaddle Angels
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