I've never been a big fan of liver (chicken or otherwise) all by itself, but make it into a wonderful pate' and I'm all over it. Who needs crackers? I'll eat this stuff by the spoonful!

For those of you wondering what to do about all those pesky geese littering up your yard, here is a recipe. LOL Actually I don't even know what the rules are about shooting Canada geese here in the US. I just know I have a LOT in my back yard every day--year round. I thought they were migratory but they have made a home on my pond. Anyway, here is a recipe. If you can't find a Canadian goose, any ol' goose will do.

Canada Goose Stew

Recipe:

Soak breasts from four geese overnight in 1/3 C. salt
Sauté 1 large onion, stalk celery in 4 TBS butter for a few minutes.
Carve breasts into 2 in. pieces and sauté in the onion/butter mixture for 10 min. at medium to high heat.
While goose is sautéing, add 2 TBS Worcester Sauce and liberal amount of garlic powder. Also add small amount of hot sauce to taste.
Add 48 oz. can beef consommé (that's the secret) and simmer one hour. During this process, add salt to taste.
Add vegetables ( turnips, carrots, or whatever you like) and simmer at least 30 minutes.

I like to scramble this with eggs and jalepeno peppers.


Chorizo

INGREDIENTS:

• 2 cloves garlic, mashed
• 1 teaspoon salt
• 1 tablespoon vinegar
• 1 tablespoon + 2 teaspoons chili powder
• 1 1/2 teaspoons salt
• 1 1/2 pounds ground pork

PREPARATION:

Mash garlic with salt; add remaining ingredients. Mix together and fry until brown.

Bacon Grease Dressing

This makes 1/2 cup liquid.

1/2 cup bacon grease
1 to 2 tablespoons vinegar
Fresh garden lettuce, rinsed
1/3 cup chopped green onions
Crumbled bacon (optional)

Heat bacon grease in saucepan on medium heat. When grease begins to simmer, stir in vinegar to taste. Toss the lettuce and chopped green-tail onions together. Remove grease mixture from heat and serve immediately to the side of the salad. Garnish with crumbled bacon bits, if desired.

I haven't had bacon dressing in ages, I need to use it again. We used to put a little sugar in it too, splenda would work as well, to give it a sweet/sour tang.

Actually, it called for sugar, but I left that out and thought anyone who wanted a little sweetness could sweeten it however they wished.

BUMPITY BUMP! It would be nice to get people posting in here again!

Hi everyone! First, I wanted to say thanks for the recipes listed in this thread! I just started the Paleo diet and have been looking for different meals to cook! So for my first post I'd like to return the favor. I love the contradiction of tastes in this one.

Salmon filets
1 lb Fruit (I generally use cantelopes, pineapple, honeydew, and strawberries)
8 oz Diced tomatoes
2 oz Vinegar
2 tbsp lemon juice
1 tbsp honey
fresh chives
fresh Cilantro
Jerk Seasoning

Dice the fruit and chop the cilantro and chives very fine. Mix the chives, cilantro, fruit, honey, vinegar, and lemon juice together and let it sit for about 30 minutes.

Preheat the oven to 350 degrees. Sprinkle jerk seasoning very liberally across the tops of the filets and bake for ten minutes in the oven.

To serve, simply top the filets wth the fruit salsa.

Enjoy

Hi guys -
here's a paleo version of Scotch Broth that I make all the time.

A few pounds of lamb - shoulder or a mix
2 to 3 leeks - sliced - white and tender green parts
One large onion - chopped
One carrot - sliced
Water
sea salt and pepper

Simmer the lamb forever in a large pot of water - ok - a couple of hours - skim skum - add more water as needed.
When it's tender remove the bones and throw it back in the
pot and add leeks, onion and carrot. Let it cook for another
30 minutes. Add sea salt and pepper.

Easy, tasty - one of my favorite breakfast soups!!

In a crock pot, quarter 1-2 onions and thinly slice 1 cored apple. Add 1/2 cup of light wine or cider and chicken better-than-bullion or super-reduced chicken stock. Oh, and per Nancy LC, I suppose you should also add 3-4 lbs boneless chicken. I like a mix of thighs and breasts. Cook until done, I like 6-8 hours.
Don't stir or anything.

Cool. Pull out the chicken pieces and boil down the leftover juices until they thicken. If you don't want the carbs, pick out the apple slices and onion chunks. If it doesn't matter, puree them to thicken the sauce. Add salt and pepper to taste. Add extra xanthan or thickener to make it gravy. Add the chicken back in crumbled to pieces.

The perfect 'sick' food.

I take it chicken is also an ingredient?

Okay, what is bison please???

Cissie

Bison is another name for buffalo. Actually, I always call it buffalo. I don't know why I called it bison here. Sorry for the confusion!