Recipe: Crab Corn Chowder

I haven’t written up a recipe in awhile. But rest assured, I stayed busy in the kitchen all year.

I tend to prefer broth-like soups, but every wet, cold wintry day demands a spicy stick-to-your-ribs seafood chowder.

This recipe pairs crab and corn together for liquid gold creamy goodness. During warmer months, I usually omit the potatoes, but recently DH demanded potatoes in his chowder, so in they went.

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Recipe: Smoked Glazed Pork Belly (aka Pork Belly Burnt Ends)

The Labor Day weekend is summer’s last bow before fall arrives, and the holiday is usually marked with backyard cookouts across the US, involving grills and smokers.

My household planned on staying home during the weekend, spending some intimate time with the Big Green Egg XL…and I wanted to do something different with pork belly from my usual crispy smoked roast pork. I wanted something sweet, smoky…and spicy a la Sichuan style. And of course I’d heard of pork belly burnt ends so…

This here hunk of smoked pork belly with crisped skin…

…went back into the BGE with a generous applic

Recipe: Spicy Primal Mayo Egg Salad

I decided to make this recipe after picking up a jar of Primal Kitchen Mayo over at Thrive Market. I’ve been meaning to whip up some deviled eggs, based on the smoky version at Lockhart Smokehouse. But this egg salad gives you more bang for buck–minus the smokiness. The ghost pepper chili flakes that I got from Trader Joe’s really gives this egg salad bite.  Despite that it’s paleo/primal, the egg salad passed the taste test at home.

  • 4 Extra Large Grade A Eggs, hard boiled
  • 8 Jumbo Grade A Eggs, hard boiled
  • 1 oz., Greek Yogurt
  • 5 Tablespoon, Primal Kitchen Mayonnaise Made W/avocado Oil
  • 1 tbsp, Spices, garlic powder
  • 2 tsp(s), Spices, chili powder
  • 2 tsp, ground, Spices, pepper, black
  • dash of sea salt
  • <

Recipe: Slow Cooker Jalapeno Chili

This slow cooked chili ambushed many at a workplace potluck lunch with its heat. The secret is leaving the seeds intact on 1 or 2 jalapeno peppers. Cumin powder lends a distinctive aroma to the chili. Additional heat furnished by chili powder, red pepper and a dash ghost pepper chili added to meat while browning in a pan.

  • 8 oz, Angus Ground Beef Chuck 80%/ 20%
  • 8 oz., Ground Lamb
  • 8 oz, Ground Pork – Fixed
  • 9 oz(s), Onions, raw
  • 56.00 g, Garlic, raw
  • 4.50 oz(s), Peppers, jalapeno, raw
  • 6oz can (10 tbsp ea.), Tomato Paste
  • 14.5oz can (1 4/5 cups ea.), Fire Roasted Diced Garlic Tomato
  • 6 fluid ounce, Water – Municipal
  • 1 tbsp, Spices, chili powder
  • 2 tbsp, Spices, cumin seed
  • 2 tbsp, Spices, paprika
  • 1 tbsp, Spices, cinnamon, ground
  • 0.50 tbsp, Spices, pepper, black
  • 1 tsp, Spices, pepper, red or cayenne
  • 8 oz, Fresh Lean Ground Turkey With

Spicy Thai Peanut Sauce

Being trapped indoors for nearly a week after one of Texas’ fiercest ice storms of the last decade, I had a craving for something sweet and spicy. With the larder about half empty, I was minded to whip up my own batch of spicy Thai peanut sauce–and hoped it would turn out as good as…

Recipe: Spicy Sliced Lamb with Snow Pea Leaves and Green Onions

After deliberating on what to do with a 1.25lbs of frozen sliced lamb that I purchased from my local Asian grocer, I opted to create two dishes from this earthy-flavored meat. Because the lamb is thinly sliced, it is not overpowering like heartier cuts of lamb. But if you don’t have good ventilation in your…