Baked my sister’s Nutella (hazelnut and chocolate) cake. It’s sinful.gluten-free!
Chicken Liver Paste / Pate
1 lb chicken livers, trimmed and cleaned
3 garlic cloves, minced
cooking fat like coconut oil or ghee
couple squeezes of fresh lemon juice
sea salt and freshly ground pepper
The Bullet, food processor, or blender
1. Saute livers in a tbsp cooking fat until mostly browned, like 5 mins.
2. Throw in the minced garlic and stir together.
3. Continue cooking until cooked through maybe 8-10 mins.
4. Throw into your bullet/food processor/blender - liver, pan juices and all. Add couple squeezes of the lemon juice and a few shakes salt and pepper.
5. Cover and blend til you have a smooth consistency. Fin!
Hi! Yes, I haven’t updated in a while. My apologies. I am starting up again and will be posting a lot of what I make as well as what I eat. I’m glad you jumped on the Paleo bandwagon. If only the rest of the kaibigan would do the same! Yay for cauliflower rice! Stay tuned!
Olive oil mayo! A success! It’s crazy how the quality of a blender can make a world of a difference. I love my sister in law’s Oster blender.
This 5th attempt at homemade Paleo mayo has rekindled my love for all condiments/things homemade! I’m saving all my jars now! Time to whip up some Paleo ranch, Italian dressing, and create a sushi type spicy mayo. Yum.
Just made Paleo Mayo thanks to Sarah Fragoso’s “Homemade Paleo Mayo Cooking Demo” it came out kinda thin but at least it wasn’t the same as the last couple attempts. (This was attempt number 4. Attempt number 1 was perfect. Attempt #2 and 3 looked like throw up). I believe it was due to my blender overheating the emulsion and the result was less than desirable. This time I followed Sarah’s recipe but instead of using a blender I used a hand mixer. (dang really Shae?) Dude, some paleo peeps use a whisk and do it by hand like gladiators of war. My arm was already shaking just using a hand mixer and the cup of oil in another for 15 mins. Came out usable and tasted good. So it went A-ok. Gonna make Paleo Shrimp salad with it. Pics will be coming soon…
Dinuguan or “Chocolate Meat”
Yes, finally made the dish my blog has been named after. I’m a tad partial to this dish not only because of its deliciousness, but because of its deceiving American nickname - chocolate meat (and also cuz you can’t get more indigenous than this). When I was a kid I really did think it was amazing tender pork smothered in melted dark chocolate kisses. My child mind would’ve imagined that. Nonetheless, no matter what the hell it is, it was delicious.
I could just lie and tell you it’s something like the rich and smoky Mexican mole, but no. Its pork blood. Deal with it.
Here’s how it goes:
1 1/2 lbs boneless pork butt/shoulder strips
1 10 oz container of frozen edible pork blood (found in your local Asian market), defrosted
1 cup coconut vinegar (or a mild vinegar like rice vinegar)
1 to 2 cup water
5 garlic cloves, minced
1 medium onion, diced
2 tbsp coconut palm sugar
1 long Green pepper
Cooking fat like coconut oil
1. Sauté onions and garlic in cooking oil until translucent and garlic fragrant.
2. Add pork and mix and cook until no longer pink.
3. Add cup of water or two just to cover, bring to boil, reduce to medium simmer. Simmer for at least 30 min or until pork is tender and most of the water is reduced.
4. Add the pork blood, stir, Simmer another 5 minutes.
5. Add vinegar and coconut palm sugar, stir, simmer another 15-20 mins.
6. Throw in the green pepper, stir, cook about a minute or two.
7. Fin! Eat with cauliflower rice.
8. Even better the next day.