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Friday Foodie Fix
This week’s Friday Foodie Fix Secret Ingredient is Pork. I usually have fruits and vegetables but didn’t want to leave out meats totally. Especially the one that gives us bacon. I think bacon and pancetta are two of my favorite ingredients next to onions and garlic.
But here’s the thing. I only buy organic uncured bacon. I also try to find organic pork that is allowed to roam on the farm. I watched Stuff Happens with Bill Nye on Planet Green from the Discovery Channel. He did a show on breakfast which included information on bacon. Did you know they are feeding pigs tons of sardines which is not fairing well with the Penguin population. I won’t even go into the conditions most pigs are raised. So I ask you, please consider organic pork when you make your purchase. It really makes a difference in many different ways.
But like I said, I love bacon. A lot of my pork recipes are ones with bacon in them. Although I do enjoy a thin quick fry pork chop with a side of applesauce, ground pork and pork roasts. My mom use to make the best pork chops. My favorite part was chewing around the bones so I got all the bones.
So do you think with this being the 4th of July weekend, there will be a lot of hot dogs on the grill?
Here are a few of my recipes with pork.
Kalua Pork- Hawaiian Feast
Jerk Pork and Chicken
California Cobb Salad Burger
Now I would love for you to share your recipes with Pork. For all of the rules please visit the Friday Foodie Fix page. As people leave their links I would love for you to check out their recipes too.
Next week’s Secret Ingredient is ……………………Cucumbers!
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Duck Burger ©Diane Eblin
This summer I’m working really hard to clear out our freezer, use everything in there and buy as few groceries as possible. This helps save money which is what you will find at Nourishing Grourmet’s Pennwise Platter Thursday.
I’ve had this box of duck breasts that have been on my menu, but I’ve just not actually cooked it. Once I figured out I would make a burger with the duck, cooking it became a reality. Now since I don’t eat or cook duck very often I’m not use to combining flavors so this was a shot in the dark. The verdict, we loved them. I served the duck burger on top of a fresh slaw tossed with a vinaigrette. A wonderful gluten free and dairy free dinner.
I don’t have a grinder but I do have a food processor. I put the two duck breasts, skin on, into the food processor and turned it on. I let it process enough to get most of the meat and skin ground up. There were a few large pieces of skin that did not grind that I pulled out. Just make sure you don’t let the processor run too long or you’ll end up with a paste like meat. I mixed the burgers in a separate bowl and formed 3 patties.
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So I set out tonight to make a slightly different fried fish dinner with corn and tomatoes. When I served it this is what my guys called it, Fish Donuts, Candy Corn and Fried Yellow Tomatoes. What I called it was Fried Halibut with Corn on the Cob and Fried Yellow Tomatoes. Can you tell some of the diners were not impressed.
©Diane Eblin
I used Bob’s Red Mill Organic Coconut Flour, 16-Ounce Units (Pack of 4)
along with honey sweetened hemp milk and Southern Homestyle Corn Flake Crumbs, Gluten Free, 12-Ounce Cans (Pack of 6)
to coat the pieces of haddock. Coconut flour is sweet which is what I was going for but totally not what they were expecting. The corn on the cob was topped off with a little raw honey, chives and Celtic Sea Salt. The tomatoes are pretty self descriptive. The suggestion was made that some type of sauce be served with the fish like a mango chutney. Good idea. Where were they when I was grocery shopping and cooking. Next time I’ll make a chutney too. Maybe as soon as tomorrow for the leftovers.
My goal was to keep the meal gluten free, dairy free, soy free and low cost. Since I bought the fish when it was on sale and local produce I saved a bunch of money.
So here are the recipes. Try the fish at your own risk. If you want a less sweet fish use another type of gluten free flour. There are so many to choose from.
©Diane Eblin
Fish Donuts
Ingredients:
1 pound wild caught pacific halibut
oil for the pan
coating mix was as follows- first into the milk, then into the flour, then back into the milk and next was the corn flakes with the last stop into the frying pan.
When they came out of the pan I tossed a little salt on top. They were really crispy and a little sweet.
Candy Corn
Fresh ears of corn cooked (I use the microwave for 2 ears). When they are done spread a little raw honey on top and snip some garlic and regular chives on top. Of course I love a little salt too.
Fried Yellow Tomatoes
Thick slices of your favorite Heirloom tomato. I used Yellow, most people like green but you pick your own color. I got 4 slices from one tomato.
I used the same process for the coating process except I added red and black pepper to the corn flakes and just used plain hemp milk, no honey.
First into the milk, then into the flour, then back into the milk and next was the corn flakes with the last stop into the frying pan. Again I sprinkled them with salt right after they came out of the frying pan. This was the first time I’ve ever eaten or made fried tomatoes. I can tell you it won’t be the last. They were delicious! Crispy, sweet and juicy and everyone eating them agreed they were good.
So the next time I fry fish for the family I won’t use coconut flour but I’ll keep playing with the corn and tomatoes. I love options.
I’d love to hear from you how you make your dairy free, soy free, and gluten free corn on the cob taste great.
©Diane Eblin
I’m
a gluten free food coach that helps make living gluten free easy, fun, affordable
and healthy. No matter if you’re a foodie, new to living gluten free or
been there and bored, you have come to the right place. 
