Baconnaise

Ingredients:

2 egg yolks
1 Tbsp lemon juice
1 tsp Dijon mustard, gluten free
3/4 cup bacon fat, melted and cooled until room temp but still liquid

Crab Cakes (Gluten-free)

Tartar Sauce:
1/4 c. mayonnaise or baconnaise
1/8 c. pickle relish
zest and juice of 1/4-1/2 lemon

Crab Cakes:

1 scallion, thinly sliced
2 t. Dijon mustard
1+ c. mayo, according to consistency desired
1/4 t. salt
1/8 t. pepper, white or black
2-3 cans lump crab meat
2 c. gluten free bread crumbs, divided in half
2 T. olive oil
1/8 c. chives, chopped
Coconut or olive oil for pan

1 lemon, cut unto wedges for garnish
flat leaf parsley, for garnish

Instructions:

Blend tartar sauce.  Be sure to mix based on consistency and taste over measurements.  Refrigerate.

Blend ingredients for crab cakes, including half of bread crumbs.  Form 8-12 patties and dip each one into remaining bread crumbs.  This step can be done ahead and patties can be refrigerated until ready to cook.


Heat cast iron pan on high.  Place oil in pan.  Reduce heat to medium-low.  Place patties in pan and cook on each side until brown.

Sprinkle with parsley and garnish with lemon wedges.  Serve with tartar sauce.

Makes approximately 8-12 patties, depending on the size of each patty and how many cans of crab meat were used.

If you want to make these Paleo, simply leave out the bread crumbs and reduce mayo content.

Venison Loin

Ingredients:

3 venison loins
1 1/2 cups red wine, split 3/4 and 3/4
3 fresh pressed garlic cloves

juice of 1 orange, split in half
zest of 1 orange, split in half
olive oil or butter
salt

Instructions:

• Rinse and pat dry venison loins.  Set aside.
•  
• In a small stainless steel bowl, gently blend 3/4 cup of red wine, garlic, half the orange juice and zest in a small stainless steel bowl. 
  
  Marinate at room temp for 3-4 hours or overnight in refrigerator. 
• 
  Remove loins from bowl. 
  
• In a hot pain, place a few tablespoons of olive oil or butter.  Place loins in pan and sear outsides.  Reduce heat to low and cook to desired doneness.  If necessary, raise heat to crisp outsides, if desired. 
•  
• Serve while hot.   

Pesto Pizza

1 recipe for pizza dough, rolled out
1 jar pesto
2 tomatoes, sliced
mozzarella cheese, grated

Honey Mustard Chicken with Bacon and Mushrooms

Ingredients

• 4 chicken breasts, salted and partially pan-cooked in coconut oil or ghee
• 4-6 slices bacon, cooked until crispy
• 1 c. sliced mushrooms, sauteed in coconut oil or ghee

      Sauce:

• 1/3 c. yellow mustard, gluten free
• 1/3 c. mayo or baconnaise
• 1/4 c. honey, raw, gently melted

Cooking Directions

1. Place chicken in dish; layer bacon and mushrooms on top; cover with sauce; bake in glass dish at 350 degrees for 20 minutes or until chicken is cooked through.