Chicken breast with green onions and ginger

Ingredients
¼ cup softened duck fat, ghee, avocado oil, or fat of choice
½ cup thinly sliced scallions (about 3 scallions)
1 tablespoon grated fresh ginger (use a microplane for best results!)
Diamond Crystal brand kosher salt
4 bone-in, skin-on chicken breasts (10-12 ounces each)
1 tablespoon melted duck fat, ghee, or fat of choice

Instructions
Preheat the oven to 450°F with the rack in the middle position. In a small bowl, add the fat, scallions, ginger, and 2 teaspoons of Diamond Crystal brand kosher salt  Mix well.
Using your fingers, carefully separate the skin of each chicken breast away from the meat to form a pocket. Add 1 tablespoon of the “pesto” under the skin of each breast.
Carefully press and massage the skin to evenly distribute the pesto.
Put the chicken skin-side up on a wire rack atop a foil-lined baking sheet.
Brush the melted fat on the chicken breasts, and season with more salt.
Oven-roast for 30 to 35 minutes or until an instant-read thermometer inserted into the thickest part of the chicken registers 150°F.
Rest the chicken for 5 to 10 minutes. Then, debone the breasts, slice, and serve!

Recipe for grilled chicken

1 lb skinless, boneless chicken breasts
½ cup fresh lime juice
½ cup fresh cilantro, chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ tsp celtic sea salt
½ tsp pepper

1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
2. Pulse until ingredients are well combined
3. Rinse chicken breasts, pat dry and place in an 7 x 11 inch baking dish
4. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
5. Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center

Sunday dinner

I made some sweet potato hummus last night, so Ben and I went to Global Market and got some taro root to make chips.  Still the best......

Sam grilled hamburgers for dinner.  I cooked some bacon and cut up an avocado.  We had them with okra coated with coconut flour and cooking in avocado oil

Steak and cherry sauce for BBQ

2 teaspoons ghee or fat of choice
½ cup minced shallot
1 garlic clove, minced
1 (1-inch) ginger root, peeled and finely grated
1 tablespoon tomato paste
¼ cup coconut aminos
¼ cup balsamic vinegar
¼ cup apple juice
10 ounces frozen cherries, roughly chopped
Kosher salt, to taste
Freshly ground pepper, to taste

For the Smashed Steak Skewers:
1½-pound flank steak Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons melted ghee
¼ cup scallions, thinly sliced

First, melt the ghee over medium heat in a small saucepan.
Add the shallots and a pinch of salt and sauté until translucent (around 5 minutes).
Stir in the garlic, ginger and tomato paste and sauté for 30 second until fragrant.
Add the coconut aminos, vinegar, juice and cherries and bring to a boil.
While the sauce is simmering, stir occasionally and smush the cherries against the side of the pot.

Cut the steak in half lengthwise (along the grain).
Next, slice the steak in half across the grain.
Put meat on skewers and smash to 1/2inch thick.
Season with salt and pepper and brush with melted ghee. Cook on grill and brush with BBQ sauce

BBQ shrimp recipe

Ingredients

1 lb. shrimp, peeled and deveined

½ cup green onions, chopped

1 cup romaine lettuce, chopped

¼ cup avocado, diced

1 big tomato, diced

¼ cup fresh cilantro, minced

Spicy Vinaigrette

3 tbsp.  extra-virgin olive oil

¼ cup lime juice

2 tsp. garlic, minced

1 tsp. ground cumin

2 tsp. of your favorite hot sauce

Sea salt and freshly ground black pepper to taste

Preparation

Preheat your grill to a medium-high heat.

In a bowl, combine all the ingredients for the vinaigrette and mix well.

Coat all the shrimp with 1 tablespoon of the vinaigrette, and place on the grill. If you skewer the shrimp before grilling them, they’ll be easier to handle, but it’s not required that you do so. Cook for 6 to 8 minutes, turning them once. Remove from the grill and set aside.

In a salad bowl, add all the ingredients except for the cooked shrimp. Add the remaining vinaigrette and toss gently.

Serve the shrimp on top of the salad with some fresh homemade guacamole if desired.

Lamb, for a change....

12 lamb cutlets;

1 big celeriac;

3 tbsp. lemon juice;

½ cup extra-virgin olive oil;

1 bunch fresh thyme;

2 oz. pitted black olives;

2 tbsp. fresh parsley, chopped;

Sea salt and freshly ground black pepper to taste;

Place half of the thyme into a container and lay the lamb cutlets on top. Cover with the remaining thyme, the lemon juice, and half of the olive oil. Make sure all the cutlets are well coated and cover. Let the lamb cutlets marinate for an hour or two in the refrigerator (or better yet, overnight).

1. Cut the celeriac into medium size chunks, place them in a saucepan with cold water and bring to a boil on a high heat. Once the water has reached the boiling point, cover and remove from the heat. Let sit about 20 minutes, until the celeriac is soft.
2. Drain the celeriac and return it to the pan. Add the pitted black olives and parsley, and season to taste. Then add the remaining olive oil and stir, making sure the celeriac chunks are all well coated.
3. Take the lamb cutlets out of the marinade and barbecue or grill for 2 to 3 minutes on each side. (Keep them on the grill more if you like them well done.)
4. Serve the cutlets on top of the warm celeriac mixture.