48 OZ Egg Beaters
1½ MED bell pepper (chopped medium to fine)
3/4 MED onion (chopped medium to fine)
4 stalks green onion (chopped medium to fine)
2 C Hormel “Real Crumbled Bacon” (pre-cooked)
1½ C cheese
3/4 TSP salt
3/8 TSP pepper

Recipe yeilds 24 ~3 OZ servings

Per Serving Nutrition Facts
Calories: 98
Fat: 4.7 gr
Carbs: 2.1 gr
Protein: 11.7 gr

Temperature: 350

Combine all ingredients and spoon ~3 OZ portions into standard sized muffin pans – makes 24. Bake for 40 minutes or until cooked thouroughly and allow to cool for five minutes in the pan. Turn out onto cooling racks and allow to cool further. Freezes well.

These omelette cups make a good meal after a cardio workout as they are very low in carbs.

2½ LB pork shoulder butt
2½ LB veal (lean)
8 OZ cream
1½ TBS salt
1 TBS dextrose
½ TBS black pepper (ground)
½ TSP nutmeg (ground)
½ TSP coriander (ground)
½ TSP mace (ground)
12 feet of 36 millimeter collagen sausage casings (do not allow to get wet at any time)

Temperature:

Grind the meat through the fine blade and Refrigerate for 1 hour. Mix the cream and the seasonings & stir until well mixed. Pour cream mixture over meat and mix thoroughly. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate the sausages overnight to develop flavor. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil.

• 5 LB pork shoulder (sliced into long strips)
• 1 LB pork fat (sliced into long strips)
• 1 TBS salt
• 2 TSP sage
• 2 TSP pepper
• 2½ TBS fresh parsley leaves (chopped)
• 12 feet of 36 millimeter collagen sausage casings (do not allow to get wet at any time)

1. Arrange the pork shoulder and pork fat in a single layer on a half-sheet pan covered in cling wrap and par-freeze (not completely frozen, just stiff). Grind the shoulder and fat together using a fine die.
2. Add the remaining ingredients and mix thoroughly, but try not to over-mix.
3. If desired fry off a small patty of the sausage meat to check seasoning, then adjust seasoning accordingly.
4. Cover the mixture and place in the fridge for 4 hours or overnight to allow the texture and flavors to improve.
5. Stuff sausage into casings using your preferred method taking care to pop air bubbles and not to over-stuff the casings. Twist into links. If using collagen casings, place on a sheet pan and allow to rest in the fridge overnight to allow the casings to hydrate properly. Divide into individual links. If freezing for storage, first freeze individually and not touching on a parchment lined sheet pan, then wrap tightly in foil (or vacuum-seal).

Yields 25-30 sausages.

• 1½ to 2 LB flank steak
• ⅔ C Worcestershire sauce
• ⅔ C soy sauce
• 1 TBS honey
• 2 TSP freshly ground black pepper
• 2 TSP onion powder
• 1 TSP liquid smoke
• 1 TSP red pepper flakes

Special Equipment:

• 1 box fan
• 4 paper air-conditioning filters
• 2 bungee cords

1. Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
2. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
3. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients.
4. Place the bag into the refrigerator for 3 to 6 hours.
5. Remove the meat from the brine and pat dry.
6. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter.
7. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords.
8. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer’s directions.
9. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

• 1½ TSP fennel seed
• 2 TSP kosher salt
• 1½ TSP black pepper
• 1 TBS fresh parsley leaves (chopped)
• 2 LB (2½ pounds with bone) pork butt (shoulder) (diced into ¼” pieces)
• 5 FT of 36 MM collagen sausage casings (do not allow to get wet at any time)
• Shortening, to lubricate nozzle of stuffer

1. Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes.
2. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl.
3. Add pork and blend thoroughly.
4. Refrigerate for 1 hour.
5. Using the fine blade of a grinder, grind the pork.
6. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.
7. Stuff meat into casings, trying to avoid air pockets.
8. After stuffing is finished lay out on counter and tie off end.
9. Pinch and twist to form 4″-inch” sausages.
10. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil.

• Sausage casings (37 millimeter)
• 2 LB peeled crawfish tails (coarsely chopped)
• 2 TSP salt
• 1½ TSP cayenne pepper (or red pepper of your choice)
• ¾ TSP black pepper
• ¼ C vegetable oil
• 1 C onions (chopped)
• ⅛ TSP garlic (finely minced)
• 1 C green onion tops (chopped)
• ¼ C fresh parsley (chopped)
• 3 C hot cooked rice (for best results, use freshly made rice)

1. Place the crawfish in a bowl and sprinkle the seasonings on top, mix well and set aside.
2. Heat the oil in a saucepan and saute the vegetables over medium heat for about five minutes or until translucent.
3. Add the seasoned crawfish and cook about 20 minutes more, stirring occasionally.
4. Remove from heat and stir in the rice, mixing very well.
5. While the mixture is still hot, fill the casings, making links by twisting the filled casing several turns periodically (a 4″ link is a good size).

Yields 12 servings.

Oysters:
½ dozen Louisiana oysters
1 TBS butter garlic sauce (see recipe)
Parmesan cheese & Romano cheese

Butter Garlic Sauce:
10 OZ melted margarine or butter
1 TBS black pepper, white pepper, granulated garlic
3 TBS minced garlic

Temperature:

On outside grill, place half dozen oysters (on the halfshell). Put 1 TBS butter garlic sauce and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.

3 OZ tasso
3 OZ bacon fat
1 onion
3 stalks celery
2 bell peppers
2 fresh chili peppers
2 TSP dried thyme
1 TBS garlic
2 C rice
1 C oyster liquor
2 C veal stock
Salt, white and cayenne pepper
1 bunch green onions
½ bunch parsley
4 dozen fresh Louisiana oysters
Bread crumbs to thicken

Temperature:

Render the tasso in bacon fat. Add onions, celery, bell peppers and sauté until translucent. Add chili peppers, thyme, garlic and sauté until garlic is blonde. Add rice and deglaze with oyster liquor. Add veal stock, and seasonings. Return to a boil, reduce heat and simmer. Add green onions, parsley and oysters. Cover and simmer, stirring occasionally until rice is well cooked. Adjust seasonings – it should be spicy. Add bread crumbs (approximately 3 ounces) to thicken.

Let mixture cool and pace through a grinder using a small die. Form into cakes approximately 2 ounces each (similar to crab cakes – makes 25) or stuff into sausage casings making 3" lengths. If making cakes, lightly flour and sauté.

• Olive oil
• Garlic (minced)
• Thyme
• Oregano
• Basil
• 4 LG portabello mushrooms

Oven: 350° F

1. Mix olive oil, minced garlic, thyme, oregano and basil together.
2. Marinate the mushrooms in the mixture for 1 to 2 hours, turning frequently.
3. Put in oven on sheet pan for about 15 minutes or until the stems are soft.
4. Take out, let cool a briefly then finish on the grill.

Mushroom Caps:
10 LG white mushroom caps (stems removed)
Olive oil
1 TSP chopped fresh rosemary
1 TSP chopped fresh thyme
2 cloves garlic (crushed)
Bread crumbs

Filling:
¼ C crabmeat (claw meat is more flavorful)
Sauteed mushroom stems (from the caps)
1/3 C heavy cream
¼ C shredded Parmesan
1 TSP dried tarragon
1 TBSP bread crumbs

Temperature: 350

In a large bowl, toss the mushroom caps with enough olive oil to coat. Add the rosemary, thyme and garlic and combine thoroughly.

Place a roasting rack on a baking sheet. On the baking sheet turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance.

Combine the filling in a bowl. Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes or until the filling bubbles and the tops have browned.