RECIPES for the WEEK

[Guest guest]

Home Made Cocktail Sauce

Make the cocktail sauce as per the Grain Free Gourmet Recipe and keep in a

separate container.

In another bowl mix the following ingredients;

1 Tablespoon Olive Oil

2 Large Shallots – Minced

1 Tablespoon Fresh Squeezed Lemon Juice

5 Garlic Cloves – Pressed

1 Teaspoon Minced Fresh Chili Peppers – I use red, green and orange – but

does not actually matter

4 Anchovies Fillets

¼ cup Tomato paste – Made from only Tomato Juice cooked down to paste

1 Teaspoon Dried Cloves – Powder or you can make your own powder if you wish

1 Teaspoon Black Pepper – Fresh Ground or Cracked

1 Cup White Vinegar

¼ Cup of Orange Juice – Fresh Squeezed if possible. If not SCD Legal OJ

will work

Mix all ingredients in a bowl – then transfer into a regular blender. Blend

on Med or Low for 30 Seconds and it’s finished. Spoon in equal amounts of

both sauces and mix together to your desired flavour. – I.e. 1 Teaspoon of

my sauce with one teaspoon of cocktail sauce. Keep both sauces separate in

jars and refrigerate for later use – or freeze. It’s at least worth a try if

you are missing a decent cocktail sauce with a bit of a kick. I will work

on something a little better soon. Feel free to write if you have any

questions. All of the ingredients here should be SCD Legal – But if someone

notices something that is not, please, please point out.This also tastes

very good when spread on a steak prior to BBQ .

Please use 1 teaspoon of My sauce and add to 3 Teaspoons or more Cocktail

sauce. Otherwise it is too strong and bitter. It was just intended to add

a bit of “hot” and tang to the cocktail sauce. Mess around with the

ingredients and mixing to your liking.

Mark R Clawsey <mark@...>

Talapia Sauce

Garlic, olive oil, and/or Butter, lemon, parsely, and capers

Add some chicken broth if you like lots of sauce reduce and serve,

Add some sauteed peppers and onions OR even a straight marinara with garlic

and fresh basil.

" Alyson Zildjian " <alyzildj@...>

Chicken Diva-licious

1 chicken breast skinless and boneless

1 pat butter or a tablespoon of oil

1 tablespoon matchstick almonds

1 tablespoon almond flour

10 white grapes juiced

1/2 teaspoon fresh minced parsley

salt and ground black pepper

dried rosemary and Basil (Frontier is very good)

a few drops of honey

Place the chicken breast between two pieces of waxed paper and pound thin

with a mallet.

Shake 1/2 of the salt, pepper, parsley and seasoning on one side of the

chicken. Heat a 6 "

skillet and add butter. When it foams. brown chicken on one side, lower

heat, turn and brown other side. Add slivered almonds. Cook 2 minutes and

remove from heat. Add juice and stir in almond flour. Cover and cook on very

very low heat another five minutes or until no lomger pink inside.. let it

stand before serving. Cover with an inverted bowl while it cools.

Carol F. <c.frilegh@...>