Well...include me in, Dean.

OK, Bobi... you're on the bus!

Heres a simple but really yummy recipe

"breaded" chicken breasts

2 large chicken breasts
1/2 c mayo
1/4 c parmesan cheese

mix the mayo and parmesan. Spread over the chicken. Put in oven and bake for 30 mins at 375. (it starts turning brown and is almost like breading when done)

Thanks, Karen!... I'm gonna try that with some chicken thighs. Looks excellent!

You'all are postin' some great recipes! Keep 'em comin'.

I know a lot of people don't eat pork, I do on occasion and think it's very tasty. Been trying to limit it though.

Paprika (good quality)
Heavy cream (optional)
Double cream (not optional) If you can't get double cream I suppose you could use the fattiest sour cream you can find.
Beef boullion powder or granules or paste
Pork filet or chops
Lots of lard

-Fry your pork in LOTS of lard until nice and brown and cooked through
-remove from pan and sprinkle in some of the boullion powder and LOTS of paprika, turn the heat off.
-mix it around add some cream, and then add in enough double cream to have a thickish sauce. Serve pork with sauce poured over it and a dollop of cream on top for presentation and for people who can't take the spice of the paprika

I had this last night.. made for the first time without flour, as MIL's recipe has flour in it and I didn't want the meal to end it was so good. Be sure to taste the sauce after you've added the cream so you can tweak to your preferences.

I cooked a duck for the first time the other day. Was sort of a "lets see what we have in the cabinet and go from there" kind of recipe, but it worked.

1 whole duckling (mine was about 6lbs)
Put 4(ish - err on the side of more, not less) tblsp butter in side the bird, then a couple of pats on top of the breast part
Add Emeril's steak rub seasoning to the top
Sprinkle a little bit of garlic powder and pepper on top of that
Cook to your preferred rawness/doneness

MMMMMmmm! Was so good!


Also there was a recipe in the Atkins forum that was really good too.. it was something like

2-3lbs shrimp
1 stick butter
4 tblsp garlic
4 tblsp pepper

Put butter/garlic/pepper in a pan to simmer for a minute or two, then pour over raw shrimp. Put shrimp and sauce on a cookie sheet and bake at 400 for 8 minutes. Unreal how good this is.

All these recipes looks great, thanks for sharing. I can't wait to try them.

Copy:

For your steaks, altho it may contain more mouthfuls of grass than you prefer.

BEAR-NAISE SAUCE:

1/2 cup butter
1 teaspoon minced onion- optional
1 tablespoon white wine vinegar
4 egg yolks
2 tablespoons heavy cream
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 pinch dry mustard
1 pinch cayenne pepper

Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, and heavy cream. Season with tarragon, parsley, mustard powder and cayenne pepper; mix well.
Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

Serve with your favorite rare steak.

Minute Steaks

In a skillet, heat 2 Tbsp tallow on med-low

Place 2 minute steaks in hot liquid fat

Sprinkle on dashes of the following:
onion powder
garlic powder
turmeric
ground white pepper
ground black pepper

Sprinkle on pinches of the following:
ground celery seed
ground savory
ground cumin
ground paprika

Sorry, but I'm an "instinctive spicer"... just grab the spices I know will taste good together/on whatever. This was no exception.

Keeping heat fairly low, turn a few times, then cover skillet and simmer for a couple minutes.

Total cooking time should be less than 5 minutes.

Pour the melted, spiced tallow over the minute steaks to serve.

Enjoy!

My all time favorite

Thick hunk of chuck eye beef
Seared 1 mm doneness on outside (cold/partially frozen inside)
Put back in fridge (make several at a time)
Eat ice cold next day
Absolutley no seasoning
The fat stays firm and adds a variety of textures to savor.

Funny, I don't care much for warm rare steak but I LOVE it if it is very very cold. I will eat it warm/slightly cool if absolutly hungry.

Hot Sesame Tuna Sashimi

Cube sushi quality tuna in small 1/2 in cubes. In a bowl mix chili oil w/ a splash of sesame oil and soy. (you just need enough to coat) Toss in tuna and let sit for a few hours in the fridge.
Serve with soy and wasabi...
Enjoy....

This of course should be limited, but it's good! It's a good way to get some organ meat in.

Sauteed Liver

(Amounts are rather instinctive; I measure with my eyes when I cook.)

8 oz. liver, cut into pieces
5 strips thick-sliced pepper bacon
2 T. cold bacon fat
1T. coconut oil (mild-flavored, not the stuff that tastes like coconut)
Dash black pepper
.5 t. onion powder

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Begin heating bacon fat and coconut oil in medium or large-sized pan over medium-high heat.

Cut bacon into inch-long sections (kitchen shears work well for this.) Add to pan.

Cook bacon until almost completely done.

Add onion powder and black pepper.

Add liver. Allow to sear on at least one side. Flip, and allow other side to cook briefly.

Plate liver, pouring pan fat and bacon pieces over it. Ideally, there should be a piece of bacon for each bite of liver.

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This makes about 2 servings.

You're the best! I was looking for a diet-appropriate liver recipe since I've never cooked it before. This will help a lot!

What does everyone add to their eggs? I usually cook mine in coconut oil (sans flavor), but I still find them really bland. I'm trying different spice combinations, but haven't really found one that impresses me yet.

Any dairy free ideas?

I like chili powder on mine. Really spicy asian stuff. I also like crumbs and bits of very salty bacon, mostly fat. I've done it with (tho this is our for you) tons of cream and they end upvery moist and I sprinkle nutmeg on them, chipotle tabasco is great - duck fat and some salt, mmmm paprika creme sauce - oh, that is out for you but you could do paprika sauce without the cream. I'm actually giving up dairy except for the weekends too. Dairy meaning cream. Only my favourite food. I have a lot of other great and tasty ideas but they all involve dairy stupid things.