Latin Kisses

We love these and make them frequently.

16        Lg                    Shrimp , peeled and deveined

½         Cup                 Olive Oil

1          Tsp                  Ginger, grated (or 1/4 tsp ginger powder)

2          Lg                    Cloves of Garlic, minced

1          Cup                 Cilantro Leaves (loose)

¼         Tsp                  Celtic Sea Salt

½         Tsp                  Chili Powder

¼         Tsp                  Tumeric Powder

½         Tsp                  Cumin Powder

¼         Tsp                  Paprika Powder

1                                  Lime (1/2 medium or 1 large)

1 – 2                            Jalapenos

8          Slices               Bacon, thick cut (slightly cooked)

Mix olive oil with spices and lime juice, puree in a food processor, and marinate shrimp in mixture for 3 to 4 hours, longer if desired. 

About 30 minutes prior to when you want to eat, slightly cook the bacon. I normally don't use the microwave, but for this recipe I arrange the bacon on a plate and put it in the microwave for 1 to 1 1/2 minutes.

Next slice the back of each shrimp, cut jalapenos in slices length-wise about 1/8th inch thick and place in back of shrimp, wrap 1/2 slice of bacon around shrimp and put on a skewer. 

 When all the shrimp has been skewered, grill until done basting with leftover marinade.

DH likes to dip them in creamy jalapeno dressing. I sometimes dip them in homemade mayonnaise, bacon fat, other animal fat, coconut oil, or nothing at all. Either way they are delicious.

Beef Liver Pate with Beef Heart (Dairy Free)

I love liverwurst but most store bought brands have ingredients I cannot yet tolerate. So I decided to make my own, or something like Pate, and use up some of the beef liver and heart Tracy Monday from Laurel Creek Meats in Knoxville gave me free. This is my second try - it's good IMO but I will probably experiment some more. I am using pork fat in this one since I can't have butter yet and it has a softer consistency than tallow. For people who do not like salt this recipe may be a bit salty.

Beef Liver Pate with Beef Heart (Dairy Free)

500         Gr           Grass-Fed Beef Liver

250         Gr           Grass-Fed Beef Heart (remove fat - for consistency)

190         Gr           Grass-Fed Ground Beef

190         Gr           Lard

2             Tsp         Salt

1/2          Tsp         Pepper (15 grinds roughly)

1             Tsp         Basil

¼            Tsp         Ginger

¼            Tsp         Onion Powder

¼            Tsp         Garlic Powder

½            Tsp         Thyme

½            Tsp         Sage

1             C            Beef Broth (from boiled liver/heart/ground)

Bring heart to a boil, remove foam, then reduce heat and simmer for about 2 hours (or until tender). In a separate pot, bring liver/ground to a boil, remove foam, reduce heat then simmer about 20 minutes (or until tender). Save broth from both. Place meat, fat, broth, and spices in food processor and process until smooth (or desired consistency). Place in fridge. Enjoy!

You can freeze the rest of the broth to use in other recipes.