Combine the BBQ sauce ingredients in a bowl and mix. Add the ribs to a crock-pot, cover with BBQ sauce and cook on low for 8-10 hours.
For the Peppers:
Melt a knob of butter in a pan over medium heat and begin caramelizing your onions. Stirring frequently. Once your onions have caramelized, add the bell peppers, and season with salt and pepper, you can also add chili flakes or any other seasoning if you are going to use them.
Once the peppers have gone soft, deglaze with the sherry vinegar. If needed, let the sherry reduce until you have a nice sauce. Turn off the heat and add the chopped parsley (basil is also nice). Transfer to a plate and cover.
For the Pork Chops:
Season the pork chops with salt and pepper. Wipe out the pan with a paper towel and place it back on med-high heat. Melt another knob of butter in the pan and place the pork chops in. Also add in the lightly smashed garlic and sprigs of thyme.
Cook for about 2-3 minutes a side adjusting for thickness of pork chop. After flipping the chops the first time, start to baste the chops using a spoon. Once cooked to your desired doneness, let them rest for 5 minutes.
Preheat your oven to 350 and prepare a baking sheet. Cut the prosciutto in half lengthwise so you have enough strips of prosciutto for each scallop. Take each scallop and sprinkle lightly with the Italian seasoning and wrap a piece of prosciutto around the outside of the scallop (secure with toothpicks if needed).
Place each seasoned and wrapped scallop on the baking sheet, making sure to leave space in between the scallops so that they cook evenly. Bake in the preheated oven for 15 minutes, turning the scallops over when there is 5 minutes left in the cooking time. Drizzle with olive oil and balsamic vinegar and serve.
Welcome to Day 2 of Paleo Pintxos Week! I’m so excited to share with you one of my favorite dishes here in San Sebastian. We’ve gone to plenty of restaurants and bodega bars in the 2 weeks that we’ve been here, and as one does when they get the lay of the land, when we like something, we go back for more. One of these plates were the Pork Belly, Mushrooms and Egg dish.
Technically, these are “racciones” which are just a little larger than the small bite-sized “pintxos”, but many use these terms interchangeably, just as pintxos vs. tapas depending on which neighborhood you’re in… Whatever they’re called, we call them delicious and too good not to share.
Chinese 5-Spice Paleo Pulled Pork-Butt Tacos – Dutch Oven / Slow Cooker recipe
One of the ways we keep things interesting in the kitchen is by constantly looking for cuts of meat at the farmer’s market that we are unfamiliar with, which pushes us to try new foods, methods of cooking, spices, and all kinds of other fun stuff.
If you read our blog you know we LOVE pork, as long as it came from a reliable (clean, local, appropriately fed) source, so I was excited to try this cut.
What happened after exceeded my wildest dreams.. Keep Reading…
We threw this together for breakfast this morning from stuff we had in the fridge that needed eating and it turned out great!
We had some Polish Beef Sausages from U.S. Wellness Meats that we used for this dish and they were some of the tastiest sausages we have every had! You could also use pork sausage links as well.
If you have never gotten any meat from U.S. Wellness, you should give it a try.
All their meat is grass-fed and high-quality stuff… and amazing! Keep Reading…
Okay, so this is my new favorite dish and I wanted to share it with all of you! I found this recipe after my crash and burn attempt at deviled eggs. I tried to peel my hard-boiled eggs and they were unrecognizable after I finally got the shells off… crap… so I had to find a plan B for my hard-boiled egg remnants. I remembered I have been meaning to try this recipe on Paleo Plan that called for hard-boiled eggs… plus 2 of my favorite foods: Sweet Potatoes and Bacon. Keep Reading…