3 of ribs, about 2-3 lbs. each
Black pepper to taste
1 bottle Heinz yellow mustard
6 canola oil
Cut ribs individually. Season with Creole seasoning and black pepper.
Place ribs in a large bowl or long baking dish. Squeeze all but 3 oz. of mustard of the ribs. Using your hands, massage the ribs until they are well covered with the mustard.
Allow the ribs to marinate 4 to 6 hours or overnight. Remove ribs and let stand for 1 hour. Add remaining 3 oz. of mustard prior to frying.
In a deep fryer or cast-iron skillet, heat oil to 300° F; fry ribs until thoroughly browned.
Game Day Recipes
Main Entree Recipes
1 organic, local ground chicken
1/2 organic kale or spinach, chopped
1 jalapeno, seeded and finely chopped
1/2 bell peppers (red, orange or yellow), finely chopped
1/2 juice of lemon
1 free-range egg
1/2 white onion, finely chopped
1 dried parsley
1/4 dried cumin
1/4 chili powder
1/2 cracked black pepper
1 garlic powder
1 1/2 sea salt
1 high-quality, extra-virgin olive oil
In a large bowl, mix together all of the ingredients well.
From the mixture into golf ball-sized balls, and place on a baking sheet or in a baking dish. Cook at 350° F for 25-30 minutes, or until fully cooked. Serve as desired.
Spicy Hot Recipes
1 sweet potato, peeled and chunked
1/2 yellow onion, chunked
1 organic Gala apple, chunked
2 Kerrygold butter (or ghee)
12 free-range, local eggs
1/2 cooked pastured bacon, crumbled
1 fresh parsley, chopped
1/2 sea salt
1/2 dried dill weed
Place sweet potato, onion and apple in a food processor and chop well. Transfer the mixture to a heated pot. Add butter and cook approximately 5 minutes, adding salt to taste. Allow to cool.
Butter a muffin pan with Kerrygold butter. Add 1/2 cup of mixture to each muffin cup and press down using the bottom of a glass. Bake at 400° F for 10 minutes.
In a large bowl, mix eggs with the remaining ingredients and whisk well. Pour egg mixture on top of baked sweet potato mixture, filling to 2/3 full. Bake as 400° F for 15 minutes, or until center is set. Allow to cool for about 10 minutes before loosening sides with a knife and removing from tin.
1 organic cauliflower
4 garlic cloves, peeled and smashed
2 organic chicken broth (or bone broth)
1 Kerrygold butter (or ghee)
1 fresh chives
1 Sea salt and fresh cracked pepper, to taste
Remove cauliflower leaves and cut into large chucks. Place in a large pot with garlic cloves and broth. Bring to a boil; reduce heat and cover for 10 minutes.
Transfer cauliflower to a blender and blend until smooth. Add butter, chives, sea salt and pepper to taste. Serve and enjoy.
Healthy Eating Recipes
Side Dish Recipes