Made these for our sixteen year wedding anniversary.
Take 7.07 lbs pork spare ribs and cut into individual ribs; keep top attached to ribs where possible. Place ribs and back bone in a very large zipper-style plastic bag. Add one 14.5 oz can tart cherries in water, 2 white candy onions (chopped), 1/4 tsp star anise powder, 1/2 tsp white pepper, 1 tsp cacao nibs, 1 tsp Turkish-fine ground Sumatran espresso coffee, 3 strips thick-cut black pepper bacon, 1 tsp ginger syrup, 1 tbsp kosher salt, 3 tbsp coconut oil, 2 tbsp wildflower honey, 3 tbsp black strap rum, 2 tbsp cra-napple wine, 1 tbsp vanilla rum, and 3 cups water. Press air out of bag, seal, and shake up well. Refrigerate for approx. 24 hours.
Preheat oven to 350 F.
Spray large glass baking dish with coconut oil and olive oil baking sprays. Remove ribs from bag and pack tightly into dish. Pour liquids and rest into large bowl. Set aside strips of bacon and drain liquid into medium-large saucepan, then return 1 cup; place saucepan in fridge for now. Add 3 tbsp coconut oil to mixture in bowl, stir together well and spoon over ribs. Place strips of bacon over ribs. Bake for 2.5 hours.
At about 2 hours of cooking take the saucepan with liquids. Take two medium-large golden zucchini; wash, chop into small bite-sized pieces, and place in pan. Bring heat to 7 (medium-medium high). Chop up three stalks of white chard and add stalks and leaves to pan. Peel and chop all cloves in one bulb of elephant garlic and add. Stir together, cook a couple minutes more, then cover and cook for 10 minutes. Stir in 3-5 tbsp coconut flour and serve alongside ribs when done.
Gluten, dairy, nut, peanut, egg, canola, and tomato-free.
Remove stones and stems from 12 black velvet apricots allowed to go a bit soft; puree and place in large saucepan. Remove skin and stones from 6 alaufo mangos and puree; place in saucepan. Drain one 15 oz can Queen Anne cherries; puree and place in pan. Puree one 14.5 oz can tart cherries in water and place in saucepan. Add 2 cups water, 1/4 cup mango rum, 1/4 cup cherry rum, 2 tbsp kosher salt, and 3 tbsp monkfruit-in-the-raw. Stir together and set heat to medium (5). Add 1/4 tsp ground brown mustard, 1/4 tsp turmeric, 1/4 tsp black pepper, 1 tbsp paprika, 1 tsp Ceylon cinnamon, and 1 tsp Saigon cinnamon. Cook for 30 minutes, stirring occasionally. Drop heat to 3 (medium low), cook another 15 minutes. Cover and cook 15 minutes more, then drop heat to simmer.
In medium-large saucepan place 1.05 lb ground lamb, 1 lb ground hickory-smoked lamb, 3 tbsp coconut oil, 3 tbsp mango rum. Add 1 tsp kosher salt, 1 tsp hickory-smoked salt, 1/4 tsp ground brown mustard, 1/4 tsp white pepper, 1 tsp rosemary leaf powder, and 1 tsp ground marjoram. Brown meat on 7 (medium-high), stirring often, then add 1 bunch purslane (chopped), 4 stalks aeromath (sic; we're not certain of actual spelling), 3 strong, small red onions with stalks (chopped; locally grown), and 2 chopped Vidalia sweet onions. Cook until onions start to turn translucent, then drop heat to 5 (medium) and add 2 medium-large golden zucchini (sliced) and 2 chayote squash (chopped). Cook 15 minutes, then cover and cook for 15 more.
Add coconut flour to criminara sauce to reach desired consistency (we used around 4.5 tbsp). Serve both sauces over noodles; I had a nice penne regate, while Rachel had the same, only with brown rice noodles. Needless to say, we had plenty of this sauce left for other dishes, which will follow.
Preheat oven to 375 F. Coat 9" by 9" glass baking dish with coconut oil cooking spray.
In mixing bowl place one 15 oz box gluten-free cornbread mix, 2 tbsp Bird's custard mix, 1 tsp ground oregano, 2 tsp basil leaf, 1/2 tsp Saigon cinnamon, 1/2 tsp Ceylon cinnamon, 1 tsp baking powder, and 1 tbsp Ener-G egg replacer (dry). Mix together well with spoon.
Place 2 tbsp coconut oil in liquid measure and top off to 1/2 cup with corn oil; add. Also add 1/2 tsp ginger syrup, 2 tbsp wildflower honey, and 3/4 cup light canned coconut milk. Beat well with hand mixer for 2-3 minutes until you get good consistency. Place in dish, smooth, and let sit for 10 minutes. Bake for 25 minutes and set out to cool.
Place about 1 lb (2-3) boneless skinless chicken thighs in bottom of a large sauce pan with remainder of coconut milk (about 3/4 cup) and 1 tbsp kosher salt. Set heat to medium (5). When defrosted just enough to be cut, slice into bite-sized pieces with knife and edge of spoon. Bring to boil on medium and add 2 tbsp mango rum, 1/4 tsp ginger honey crystals, 2 tsp basil, 2 tsp oregano leaf, 1/4 tsp Saigon cinnamon, and 1/4 tsp Ceylon cinnamon. Cook for 10 minutes.
Add 1.5 cups mixed frozen roasted and regular sweet corn, 1/2 lb frozen cut-leaf spinach, about 30 frozen pearl onions, one 6 oz container plain Wholesoy soy yogurt, and 1/2 cup water. Stir together heavily, raise heat to 6.5 (medium-medium high), and cook for 10 minutes.
Serve sauce over a nice big slice of cornbread. Yum!
Tip: Spelt flour is low in gluten, so in order to facilitate rising, infuse the flour with 1 egg-white per pound of flour. How to infuse the flour: Put the flour in a food processor. Start the motor and slowly add the egg-white. Let it run for a few more seconds til it's well-blended and then use the flour as you would normally with your bread recipe.
(I considered becoming a research chef - should've gone with that calling because my food experiments typically go quite well.) Gluten is protein. The challenge was to substitute the gluten with another type of protein. When I saw English muffins in the grocery store, it became the inspiration for this solution, because English muffins use egg-whites as leavening.
Based on a recipe by ichigoshortcake.com. I daresay the chorizo can be replaced with pepperoni or similar, and the cheddar with gruyere or Swiss cheese or the like. I tried it once with chopped tomatoes and somehow it made a difference for the worse (in my taste): I prefer it with whole peeled tomatoes, they largely decompose during cooking anyway.