# menu

name: garlic pulled pork
url: https://www.marksdailyapple.com/garlic-pulled-pork
short: garlic-pulled-pork
hash: a5884b5
md:
  Garlic Pulled Pork
    ===

    [Source](https://www.marksdailyapple.com/garlic-pulled-pork)

    Ingredients:
    ---

    - 1 pork shoulder cut (butt or picnic), weighing 3-4 pounds
    - 1-2 tablespoons kosher salt
    - 1/2 teaspoon cumin
    - 1 teaspoon of black pepper
    - 1-2 tablespoons of granulated garlic or garlic powder
    - optional: 6 fresh garlic cloves, peeled
    - The juice of one lime (or sour orange, if you can get one)
    - 1 onion
    - 1 bay leaf

    Instructions:
    ---

    1. Mix together salt, cumin, black pepper and granulated garlic.

    1. Juice the lime over the seasonings and rub the mixture all over the pork.

    1. If you love garlic as much as Pat does, you might want to use fresh garlic, too. Use a knife to slice six thin cuts in the pork and push each clove securely inside each cut. You don’t want the fresh garlic to fall out and touch the cooking vessel or it will burn and affect the flavor of the meat.

    1. The meat should sit out of refrigeration a half hour before you put it in the oven. This ensures that it will cook evenly throughout. If you want to let the meat marinate in the rub longer than this, put it in the fridge for an hour or even overnight.

    1. When you’re ready to cook, preheat the oven to 250 degrees Fahrenheit. Place the roast in a pan with one sliced onion and a bay leaf. Cover and roast for three to four hours, or until the middle of the roast reads about 190 degrees and falls apart easily when pulled with a fork.

    1. Let the roast rest for twenty minutes or so, then uncover. You’ll notice a lot of liquid at the bottom. Use it as a sauce for the meat, which you will now viciously attack with two forks. It’ll fall apart pretty readily, and you’ll get the idea of the shredding method after a couple of pulls. Enjoy!

    


name: Tom Kha Gai -- Thai Coconut Soup
url: https://www.angsarap.net/2012/03/08/tom-kha-gai/
short: tom-kha-gai-thai-coconut-soup
hash: 84c7065c
md:
  # Tom Kha Gai
    
    [Source](https://www.angsarap.net/2012/03/08/tom-kha-gai/)
    
    ## Ingredients
    
    - 600g chicken breast, sliced
    - 6 cups chicken stock
    - 1 cup coconut milk
    - 4 pcs long tamarind, wrapped in muslin cloth
    - 3 stalks lemongrass, white part
    - 4 pcs kaffir limes leaves
    - 1 1/2 cup straw mushrooms, cut in half
    - 1 thumb size galangal, cut into 4 pieces
    - 3 pcs dried chili, chopped
    - 1 tbsp brown sugar
    - handful fresh coriander leaves
    - handful fresh basil leaves
    - fish sauce or sea salt, according to taste
    
    ## Method
    
    
    1. Pour in chicken stock in a pot and bring it to a boil. 
    2. Once boiling add chicken, galangal, mushrooms, lemon grass, kaffir, chilli and tamarind. 
    3. Simmer for 8 minutes. 
    4. Press muslin cloth with tamarind on top of the pot to extract the juices then discard.
    5. Add coconut milk, fish sauce, sugar and simmer for another 2 minutes.
    6. Place in bowls then top with basil and coriander.
    


name: Asian pepper steak crock pot recipe
url: https://www.marksdailyapple.com/asian-pepper-steak-crock-pot-recipe
short: asian-pepper-steak-crock-pot-recipe
hash: eac12bae
md:
  Asian Pepper Steak Crock Pot Recipe
    ===
    [Source](https://www.marksdailyapple.com/asian-pepper-steak-crock-pot-recipe/)
    
    Ingredients:
    ---
    * 2 lbs. steak (sirloin is preferable, but any other good cut will do)
    * 2 tbsp coconut oil
    * 1-2 cloves of garlic, minced
    * 1/4 cup wheat-free tamari (similar to soy sauce)
    * 1 16 oz can bean sprouts, drained
    * 1 16 oz can diced tomatoes
    * 1 large green pepper, sliced in thin strips
    * 1 small onion, sliced
    * Salt and pepper to taste
    
    Method:
    ---
    1. On a chopping board, cut the steak on an angle to make strips about a &frac12; inch thick. 
    
    2. In a large frying pan, add the oil and heat. Saute the steak until it lightly browns. 
    
    3. Drain excess fat, liberally coat the meat with ground pepper and put the meat in the crock pot. 
    
    4. Add garlic and tamari, and mix so that the steak is thoroughly coated.
    
    5. Cook in a crock pot on low for 6 hours. 
     
    6. One hour before serving, add sprouts, tomatoes, green peppers and onions and turn crock pot to high. 
     
    7. Cook for one hour and then serve piping hot.


name: Beef Burgundy
url: https://www.marksdailyapple.com/beef-burgundy-recipe
short: beef-burgundy
hash: 5241a05
md:
  Beef Burgundy
  ===

  [Source](https://www.marksdailyapple.com/beef-burgundy-recipe/)

  Ingredients:
  ---


  - 1/4 pound bacon
  - 4 tablespoons butter (or lard)
  - 2 1/2 – 3 pounds of beef cut into 2-inch cubes. Rump roast, chuck roast, sirloin tip, and top or bottom round are all options.
  - 1 1/2 teaspoons salt
  - 1/4 teaspoon pepper
  - 2 tablespoons almond flour
  - 2 carrots, sliced
  - 1 onion, sliced
  - 1 tablespoon tomato paste
  - 2 cloves garlic, finely chopped
  - 1 tablespoon fresh thyme (or 1 teaspoon dried)
  - 1 tablespoon fresh parsley, finely chopped
  - 1 bay leaf
  - 3 cups full-bodied red wine such Cotes du Rhone or Chianti
  - 2 1/2 cups beef stock
  - 1 pound white or brown crimini mushrooms

  Directions:
  ---

  1. Preheat oven to 425.

  2. Cut the bacon into short strips. In a deep saucepan, saute the bacon in 1 tablespoon of butter until bacon is cooked but not crispy.

  3. Pat beef dry with a paper towel and add it to the bacon in 3-4 batches. Brown each batch of meat then remove from pan.



  4. Set bacon and meat aside in the casserole baking dish you will use in the oven. Sprinkle salt, pepper and almond flour evenly over the meat. Bake meat in the oven without a cover for 10 minutes so the flour is absorbed into the meat and hopefully creates a slight crust on the outside. Remove from the oven and turn the heat down to 325.

  5. In the saucepan on the stove, add 1 tablespoon of butter to the remaining fat from the bacon and meat and sauté the carrots and onion until soft, about 8 minutes. Add the tomato paste, garlic, thyme, parsley and bay leaf. Stir in the wine and beef broth and bring to a gentle boil. Let simmer for 3-5 minutes, then pour over the meat in the casserole pan. Cover the dish and cook in the oven for about 2 1/2 hours. The liquid should be gently bubbling the whole time. You’ll know it’s done when the meat is so tender that it easily pulls apart with a fork.

  6. While the meat is cooking, slice the mushrooms and sauté in the remaining tablespoons of butter.



  Here is a tip directly from Julie Child: Don’t crowd the mushrooms. If you cook too many at once the pan will fill with liquid and they won’t brown. Saute them in 3-4 batches, adding butter as needed. Set the mushrooms aside.



  When the meat is done, remove the casserole pan from the oven.



  Put a bowl under a colander and pour the meat and liquid into the colander so the liquid drains out. Bring the liquid to a gentle boil and simmer for 8-10 minutes. Pour over meat and mushrooms. Garnish with parsley and serve.


name: Garlic Roasted Cod
url: https://paleoleap.com/garlic-roasted-cod
short: garlic-roasted-cod
hash: 9e87e8e5
md:
  Garlic Roasted Cod
  =====================
  [Source](https://paleoleap.com/garlic-roasted-cod/)

  Garlic Roasted Cod Recipe
  ---
  SERVES: 4 PREP: 15 min. COOK: 20 min.
   
  Ingredients
  ---

  * 4 x 7 oz. cod fillets, skinless
  * ¼ cup ghee, softened
  * 1 tbsp. chopped flat-leaf parsley
  * 2 garlic cloves, peeled and minced
  * 1 shallot, minced
  * 1 tsp. Dijon mustard
  * 3 tbsp. prosciutto, minced
  * 2 tbsp. freshly squeezed lemon juice
  * 2 tbsp. cooking fat
  * Lemon wedges, for garnishing
  * Sea salt and freshly ground black pepper

  Preparation
  ---
  1. Preheat your oven to 425 F.
  2. In a bowl, combine the ghee, parsley, garlic, shallot, Dijon mustard,  prosciutto, lemon juice, and season with salt and pepper to taste.
  3. Season the cod fillets to taste.
  4. Heat the cooking fat in a ovenproof skillet placed over a medium-high heat.
  5. Cook the fillets for 3 to 4 minutes per side.
  6. Spread the ghee mixture equally over each fillet. Transfer to the oven and bake for 5 to 10 minutes, or until the fish is cooked through.
  7. Serve with lemon wedges.


name: Italian Sausage Meatballs with Fresh Herbs
url: https://www.marksdailyapple.com/primal-meatballs
short: italian-sausage-meatballs-with-fresh-herbs
hash: 44d562cf
md:
  Italian Sausage Meatballs with Fresh Herbs
  ===

  [Source](https://www.marksdailyapple.com/primal-meatballs)

  Makes 20 large or 30 medium meatballs

  Ingredients:
  ---

  - 1 lb ground beef (or bison)
  - 1 lb sweet Italian sausage
  - 2 cloves garlic, minced
  - 1 sprig fresh rosemary, minced
  - 3 sprigs fresh thyme, minced
  - 1 long sprig fresh oregano, minced
  - 1/4 cup roughly chopped flat leaf parsley
  - 1/2 small yellow onion, roughly chopped
  - 1/2 cup almond meal
  - 2 eggs, whisked
  - 1 tsp red pepper flakes
  - A few grinds black pepper
  - 1/4 cup cream (optional)
  - 1/2 cup finely shredded parmesan (optional)
  - 1/4 cup bacon fat

  Directions:
  ---

  1. Remove the Italian sausage from its casing.



  2. Mix all of the ingredients, except bacon fat, together until well combined.



  3. With lightly oiled hands, roll the meatballs into the desired size.



  4. To cook, heat bacon fat in a saute pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned.



  5. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.


name: Frittata Aleta
url: https://www.marksdailyapple.com/frittata-aleta/
short: frittata-aleta
hash: 79b62931
md:
  Frittata Aleta
  ===

  [Source](https://www.marksdailyapple.com/frittata-aleta/)

  Ingredients:
  ---


  - 1 Tbsp olive oil
  - 2 Tbsp finely chopped onion
  - 1/2 cup or more finely chopped red cabbage
  - 1 cup finely chopped kale
  - 1 finely chopped red or yellow pepper
  - 6 beaten eggs
  - A sprinkle of dried or fresh herbs (like oregano or basil)
  - Sausage to serve on the side

  Directions:
  ---


  1. Preheat broiler. Warm olive oil in an ovenproof pan and sauté onions until they begin to soften. Add cabbage and sauté about three minutes then add kale and peppers.



  2. Continue to sauté until kale wilts. Add salt and pepper to taste. Pour in eggs, stir quickly then let cook until it just barely begins to set.



  3. Put the frittata under a broiler until the top is golden and the eggs are cooked through, 3-5 minutes.


name: Crock Pot Pork-Stuffed Peppers
url: https://www.marksdailyapple.com/crock-pot-pork-stuffed-peppers
short: crock-pot-pork-stuffed-peppers
hash: af58d171
md:
  Crock Pot Pork-Stuffed Peppers
  ===
  [Source](https://www.marksdailyapple.com/crock-pot-pork-stuffed-peppers)

  Ingredients:
  ---

  - 2 pounds ground pork (or a combination of pork and beef)
  - 4 large green peppers
  - 1 large onion
  - 2 carrots
  - 4 cloves of garlic
  - 1/2 head of cauliflower
  - 6 ounce can of tomato paste
  - 1 tablespoon dry oregano
  - 1 tablespoon dry or fresh tarragon
  - Salt and pepper to taste

  Instructions:
  ---

  1. Cut the tops of the peppers and clean the seeds out.

  1. Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

  1. Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

  1. In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.

  1. Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

  1. If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.


name: Sesame Chicken and "Rice" with Fiery Ginger and Chile Sauce
url: https://www.marksdailyapple.com/sesame-chicken-and-rice-with-fiery-ginger-and-chile-sauce
short: sesame-chicken-and-rice-with-fiery-ginger-and-chile-sauce
hash: 62006ac
md:
  # Sesame Chicken and "Rice" with Fiery Ginger and Chile Sauce

  [Source](https://www.marksdailyapple.com/sesame-chicken-and-rice-with-fiery-ginger-and-chile-sauce)

  ## Ingredients:


  ### Chicken

  - 1 whole chicken
  - 1 teaspoon sea salt
  - 2 cloves peeled garlic
  - 4 slices ginger
  - 4 whole scallions
  - 2 tablespoons dark sesame oil, or more to taste

  ### Cauliflower rice

  - 2-3 cups cauliflower rice (cauliflower grated in the food processor)
  - 2 tablespoons coconut oil
  - 5 peeled and minced shallots
  - 5 peeled and minced garlic cloves
  - 1/2 teaspoon salt

  ### Chile sauce

  - 2 fresh Thai chilies, with seeds removed
  - 3 tablespoons peeled and finely chopped ginger
  - 3 tablespoons peeled and finely chopped shallot
  - 3 tablespoons peeled and finely chopped garlic
  - 3 to 4 teaspoons lime juice
  - 1 teaspoon apple cider vinegar
  - 1/2 teaspoon salt

  ### Garnish:

  - sliced tomatoes
  - sliced cucumbers
  - chopped parsley

  ## Directions:

  1. To prepare the chicken, wash and remove innards. Rub the chicken with salt. Crush garlic and ginger slightly with the flat of a knife and stuff the inside of the chicken with garlic, ginger and scallions.

  1. Bring 12 cups of water (or enough to just cover the chicken) to a boil in a large pot. Add the chicken with breast side down. Simmer covered for 15- 20 minutes then turn the chicken and simmer for another 15 to 20 minutes until done.

  1. Remove chicken, draining any liquid back into the pot and reserving the stock. Plunge the chicken into ice water.

  1. After 5 minutes, remove and drain the chicken, then rub with sesame oil and let cool to room temperature.

  1. Prepare the sauce by blending chiles, shallots, garlic and ginger in a food processor until a paste.

  1. Transfer into a bowl and stir in 1/2 cup of the reserved chicken stock while it’s still boiling hot. Add lime juice, vinegar and salt. Stir to combine and let sit while preparing the rest of the meal.

  1. To make the cauliflower rice, process about 1/2 of a medium sized head of cauliflower in a food processor until the texture is rice like. Heat coconut oil in a saucepan. Once hot, add shallots and garlic and stir-fry until fragrant and soft. Add cauliflower rice and stir-fry another 3 to 4 minutes. Add salt and 3 cups of the reserved chicken broth. Bring to a boil over high heat. Boil until the liquid evaporates to the level of the rice and steam holes appear. Turn heat to low and simmer for 30-40 minutes until liquid is absorbed.

  1. Chop chicken into bite size pieces. If you have a sharp knife or cleaver you can just chop up the meat up with the bones. Add salt and more sesame oil if desired. Serve over the top of the cauliflower rice and garnish with tomatoes, cucumbers and parsley. Drizzle the chile sauce on top.


name: Crispy Nut and Herb Fried Chicken with Creamy Avocado
url: https://www.marksdailyapple.com/crispy-nut-and-herb-fried-chicken-with-creamy-avocado
short: crispy-nut-and-herb-fried-chicken-with-creamy-avocado
hash: 1dbe5c11
md:
  # Crispy Nut and Herb Fried Chicken with Creamy Avocado

  [Source](https://www.marksdailyapple.com/crispy-nut-and-herb-fried-chicken-with-creamy-avocado)

  ## Ingredients:

  - 2 chicken cutlets
  - 4 eggs
  - 4 cups raw, unsalted nuts of your choice
  - 1/2 cup finely chopped herbs of your choice
  - 1/4 – 1/2 cup cooking oil of your choice
  - 1 avocado, sliced
  - Salt & pepper to taste

  ## Directions:

  1. Finely grind nuts in food processor, but don’t grind them so long that they turn into paste. Combine the ground nuts with the chopped herbs. Add salt and pepper to taste.

  1. Lightly beat raw eggs in large bowl.  Dip chicken cutlets in the egg wash and coat both sides with the nut mixture.

  1. Heat oil in skillet over medium heat.  Place chicken in skillet and cook until browned on both sides and cooked through, about five minutes a side.

  1. Top with avocado slices before serving.

  1. If you’re increasing this recipe and cooking several batches of cutlets, change the oil halfway through so it doesn’t become dark and have a burnt flavor.

  Variations:

  This recipe can be adapted with a variety of spices, herbs and nuts and can also be used with pork cutlets or other meats.


name: Spicy Chicken and Bacon Poppers
url: https://www.marksdailyapple.com/spicy-chicken-and-bacon-poppers
short: spicy-chicken-and-bacon-poppers
hash: 9681c05
md:
  # Spicy Chicken and Bacon Poppers

  [Source](https://www.marksdailyapple.com/spicy-chicken-and-bacon-poppers)

  ## Ingredients:

  Makes 6-8 poppers

  - 1 large chicken breast

  - 6-8 pickled jalapenos or pepperoncinis

  - 3-4 strips of bacon

  ## Instructions:

  1. Cut chicken breast into 1″ cubes. Marinate the chicken with salt and pepper, jerk seasoning or your favorite seasoning and oil.

  1. Place 1-2 slices of pickled jalapeno on each piece of marinated chicken or slice open a pepperoncini and put a piece of chicken inside.

  1. Wrap 1/3 –1/2 of a piece of bacon around the chicken and secure each popper individually with toothpicks or spear multiple poppers on a skewer.

  1. Over medium heat, grill the poppers until the chicken is cooked through and the bacon is crisp, about 8-10 minutes a side.

  And if you’re so inclined….

  Homemade Ranch Dressing

  - 1 cup mayonnaise
  - 1/2 cup buttermilk
  - 1 garlic clove, minced and mashed into a paste
  - 1/3 cup finely chopped fresh herbs (chives, parsley, dill or a blend of all three)
  - 1 teaspoon celery salt
  - salt and pepper to taste

  Whisk ingredients together. Taste, then tinker with it until it tastes good to you. Kefir or Greek yogurt can also be used, apple cider vinegar can make it more acidic, and additional spices can be added.


name: Orange Pineapple Pulled Pork
url: http://www.smokedngrilled.com/orange-pineapple-pulled-pork/
short: orange-pineapple-pulled-pork
hash: a4570dcd
md:
  # Orange Pineapple Pulled Pork 

  [Source](http://www.smokedngrilled.com/orange-pineapple-pulled-pork/)

  ## Ingredients

  - 2 lb center cut pork roast

  ### Marinade
  - 1 can 100% orange pineapple frozen concentrate (thawed, no water added))
  - 1/2 cup rice wine vinegar
  - 1 teaspoon Chinese Five Spice

  ## Preparation

  1. Rinse and trim most of the fat cap off of the roast.
  2. Combine the marinade ingredients together (without adding the water to the concentrated juice), and microwave on high for 30 seconds to allow the five spice to dissolve into the liquids.
  Because the fat cap has mostly been removed, inject the marinade into the pork roast until it won't hold anymore juices. Place the roast and the remaining marinade into a ziploc baggie and marinate for at least 8 hours.
  3. Once fully marinated, bake the roast at 300°F for 3 hours.
  4. Remove and allow to cool for 15 minutes. Pull the roast and then create the standard gravy from the pan drippings using flour, and add gravy to the pulled meat as required.


name: Bacon-Wrapped Chicken Cordon Bleu
url: https://fastpaleo.com/recipe/bacon-wrapped-chicken-cordon-bleu/
short: bacon-wrapped-chicken-cordon-bleu
hash: f68a4868
md:
  # Bacon-Wrapped Chicken Cordon Bleu

  [Source](https://fastpaleo.com/recipe/bacon-wrapped-chicken-cordon-bleu/)

  ## Ingredients:

  - 2 chicken breast halves
  - 4 slices baked ham (good quality deli ham is perfect)
  - 2 slices provolone cheese or swiss cheese
  - Dijon mustard
  - freshly ground black pepper
  - 6 slices of bacon


  ## Instructions:

  1. Butterfly the chicken breast halves by making a long slice lengthwise into (but not through) the thickest part of the chicken. Open the chicken up, as if opening a book. Pound with a meat mallet until the thickness is roughly equal throughout the breast.

  1. Spread the inside of the chicken breasts with a teaspoon or so of Dijon mustard. Season with black pepper. (No salt, you don't need extra salt on this chicken with all the ham and bacon!)
  Cut the cheese slices into strips about 1/2 inch wide, and a bit shorter than the length of the chicken breast (so they will stuff in there neatly). Stack the slices together into 2 stacks, one for each chicken breast half. Set aside.

  1. Take 2 pieces of the deli ham and lay them together on a work surface. Overlap them partially, so that the total length of ham is around an inch longer than the cheese slices. Put a cheese stack in the center of the ham slices, then fold the short ends over the cheese, and roll up like a burrito. This will keep the cheese from oozing out while baking! Repeat for the remaining ham and cheese.

  1. Put the ham and cheese bundle on the chicken breasts, then wrap the chicken around the ham. 

  1. Wrap 3 slices of bacon around the chicken in a spiral formation to hold the chicken together. Secure with toothpicks if necessary.

  1. Preheat an oven to 375F. Brown the chicken and bacon on all sides in a heavy skillet over medium-high heat. Transfer the chicken to the oven (in the skillet if oven-proof, or in a small baking dish). 

  1. Bake for 35-45 minutes, or until chicken is well-browned and internal temperature is 155-160F. Remove from oven; allow chicken to rest, tented with foil, for at least 10 minutes. (The internal temp will continue to rise to complete cooking the chicken.)


name: Basil and chilli beef stir-fry
url: https://paleoleap.com/quick-and-easy-paleo-stir-fries/
short: basil-and-chilli-beef-stir-fry
hash: 85ac8348
md:
  # Basil and chilli beef stir-fry

  [Source](https://paleoleap.com/quick-and-easy-paleo-stir-fries/)

  ## Ingredients

  - Fat for cooking;
  - 3 red chilies, finely chopped;
  - 3 garlic cloves, minced;
  - 2 tbsp fish sauce, optional (use water if you don’t have fish sauce);
  - 1 lb tender beef, cut in thin slices;
  - 150 g chopped asparagus;
  - 1 cup fresh basil leaves;
  - Thinly sliced red chili for garnishing;

  ## Technique

  1. Mix the chopped chilies, garlic and fish sauce in a bowl and add the beef. 

  1. Put in the refrigerator to marinate for about 2 hours. 

  1. Heat some fat in the wok, stir-fry the beef as per the general technique and remove from the wok. 

  1. Add more fat and stir-fry the asparagus. 

  1. Add 1/4 cup water or stock when the asparagus is almost cooked. 

  1. Return the beef to the wok, add the basil and cook for another minute. 

  1. Garnish the finished dish with slices of chili.


name: Banh Mi Salad
url: https://www.marksdailyapple.com/banh-mi-salad
short: banh-mi-salad
hash: 89b3cebf
md:
  # Banh Mi Salad

  [Source](https://www.marksdailyapple.com/banh-mi-salad)

  ## Ingredients:

  - 1 pound of pork loin, sliced into 1/2-inch pieces
  - 3 garlic cloves, thinly sliced or pressed
  - 2 tablespoons fish sauce (found in the Asian section of grocery stores)
  - 1 teaspoon black pepper
  - 5 cups grated cabbage
  - 1 cup grated carrot
  - 1 to 2 cups thinly sliced or chopped cucumber
  - 2 green onions, chopped
  - Handful of mint and cilantro leaves, torn into pieces
  - Optional: jalapeno and radish, thinly sliced
  - 1/4 cup mayonnaise
  - 2 tablespoons unseasoned rice vinegar (fresh lime juice can be substituted)


  ## Instructions:

  1. Combine pork, garlic, fish sauce and black pepper in a sealed bag or container. Marinate while you prepare the rest of the ingredients, or longer if possible.

  1. In a small bowl, whisk together mayo and vinegar. If you like a lot of dressing on your salad, double the amounts used. Set aside.

  1. Combine all the vegetables and herbs in a large bowl.

  1. Heat several tablespoons of olive oil or coconut oil in a large cast iron skillet over medium-high heat. Add the pork, searing for 3-4 minutes on each side.

  1. Remove from the pan. Slice the medallions of pork into thin strips and mix with the salad ingredients.

  1. Pour dressing on top. Toss well and serve.


name: Melt In Your Mouth Slow Cooker Beef Brisket
url: https://paleogrubs.com/beef-brisket-recipe
short: melt-in-your-mouth-slow-cooker-beef-brisket
hash: 5d67fcc4
md:
  # Melt In Your Mouth Slow Cooker Beef Brisket

  [Source](https://paleogrubs.com/beef-brisket-recipe)

  ## Ingredients:

  - 2 lbs. beef brisket
  - 1 large onion, chopped
  - 6 carrots, diced
  - 8 oz. mushrooms, sliced
  - 6 cloves garlic, peeled and sliced
  - 3 cups beef broth
  - 4 fresh thyme sprigs
  - 1/2 tsp salt
  - Freshly ground pepper


  ## Instructions:

  1. Add the onion, carrots, mushrooms, and garlic to the slow cooker. 

  2. Pour in the beef broth and then add the brisket. 

  1. Sprinkle with salt and pepper and add the thyme. 

  1. Cover and cook on low heat for 8-16 hours, until the meat is tender.


name: Carnitas (Mexican Slow Cooker Pulled Pork)
url: https://paleogrubs.com/beef-brisket-recipe
short: carnitas-mexican-slow-cooker-pulled-pork
hash: 595c987a
md:
  # Carnitas (Mexican Slow Cooker Pulled Pork)

  [Source](https://paleogrubs.com/beef-brisket-recipe)

  ## Ingredients
  - 2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1)

  - 2 1/2 tsp salt

  - 1 tsp black pepper

  - 1 onion , chopped

  - 1 jalapeno , deseeded, chopped

  - 4 cloves garlic, minced

  - 3/4 cup juice from orange (2 oranges)

  ### Rub
  - 1 tbsp dried oregano

  - 2 tsp ground cumin

  - 1 tbsp olive oil

  ## Instructions

  1. Rinse and dry the pork shoulder, rub all over with salt and pepper.

  1. Combine the Rub ingredients then rub all over the pork.

  1. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

  1. Slow Cook on low for 10 hours or on high for 6 hours. (Note 2 for other cook methods)

  1. Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

  1. Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 
  If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

  ### To Crisp:
  Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

  Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.
  Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestion and storage/make ahead).


name: Butter Chicken in a Silky Sauce
url: https://www.marksdailyapple.com/butter-chicken-in-a-silky-sauce
short: butter-chicken-in-a-silky-sauce
hash: d6f1cce7
md:
  # Butter Chicken in a Silky Sauce

  [Source](https://www.marksdailyapple.com/butter-chicken-in-a-silky-sauce)

  ## Ingredients:

  - 4 pounds chicken thighs, chopped into 1-inch cubes
  - 6 garlic cloves, crushed
  - 2 teaspoons garam masala
  - 3 teaspoons ground coriander
  - 3 teaspoons ground cumin
  - 1 teaspoon chilli powder
  - 1 teaspoon paprika
  - 3/4 cup Greek-style (thick) yogurt
  - 7 tablespoons butter, chopped1 tablespoon white vinegar
  - 3 tablespoons tomato paste
  - 4 large tomatoes, peeled and chopped
  - 6 cardamom pods (crush pods slightly to release seeds and more flavor)
  - 1 cinnamon stick
  - 1 1/2 cup cream or coconut milk
  - 1/2 cup fresh coriander, coarsely chopped

  ## Instructions:

  1. Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two.

  1. Melt butter in a deep pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes).

  1. Reduce heat to a simmer and add chicken. 

  1. Continue to simmer, stirring occasionally until chicken is cooked through. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro.


