Maple-Cider Brined Smoked Pork

8-10lb whole Pork Loin

6 cups Apple Cider, divided

½ cup Sea Salt

½ cup Maple Syrup

1 Tbsp ground Sage

1 Tbsp fresh cracked Black Pepper

½ cup Apple Cider Vinegar

3 Tbsp Kosher Salt

2 Tbsp Black Pepper

1 Tbsp Smoked Paprika

1 tsp Chili Powder

1)   Bring 2 cups of the apple cider, sea salt, maple syrup, sage and black pepper to a boil

2)   Take off the stove and allow to cool, adding ice

3)   Add the remaining apple cider and apple cider vinegar

4)   Place pork loin into a large enough container to have brine cover pork, add water if needed to cover

5)   Refrigerate pork in bring over night, at least 12 hours

6)   Combine kosher salt, pepper, paprika and chili powder in a small bowl

7)   Remove pork form brine, rinse under cold water and pat dry

8)   Rub entire pork loin with spice rub and set aside to come to room temperature while smoker heats up

9)   Smoke pork loin on low (I use the smoke setting on my Traeger) for 4 hours

10)  Raise temperature to 325f and continue to cook until the internal temperature reaches 140f

11)    Remove from the smoker, cover with foil and allow to rest for 30 minutes & serve hot

Roasted Carrot & Coconut Sauce

2lb Carrots, peeled and diced

1 ea Onion, diced

5 cloves of Garlic

¼ cup Coconut Oil, melted

½ tsp Asian Five Spice Powder

1 can Coconut Milk, full fat

2 cups Chicken Stock

1 tsp Red Curry Paste

1)   Preheat oven to 425f

2)   Toss the carrots, onions, garlic, coconut oil and five spice powder in a large bowl

3)   Roast carrot mixture until browned, about 30-45 minutes

4)   While carrots roast, combine coconut milk, chicken stock and curry paste in a pan and bring to a simmer

5)   When carrots are done roasting, remove from the oven and add to the coconut milk on the stove

6)   Using an immersion blender, or in batches in a counter-top blender, puree sauce until smooth

7)   Serve as a soup or with Lamb Meatballs 

Ginger-Soy Lamb Meatballs

1lb Ground lamb

1 Egg

2 cloves of Garlic, minced

1 Tbsp Fresh Ginger, grated (microplane works the best!)

¼ cup Onion, finely minced (use a food processor)

¼ cup Tamari (gluten-free soy sauce)

¼ cup Cilantro, minced

1)   Thoroughly mix all of the ingredients in a large bowl

2)   Portion meatballs using a small ice cream scoop onto a baking pan and place into the refrigerator for at least 30 minutes

3)   Sauté meatballs in a medium-high pan until cooked through, turning to cook on all sides

4)   Place cooked meatballs on a baking sheet into a warm oven while Carrot-Coconut Sauce finishes

Grilled Portobello & Smoked Salmon Sweet Potato Hash

2 medium Sweet Potatoes, white, diced

1 medium Sweet Potato, red, diced

1lb Smoked Wild Salmon

2 cups Corn Kernels

½ of a Green Bell Pepper, small diced

2 Tomatoes, small diced (tomato guts removed first)

1 tsp Garlic Paste

8oz Queso Fresco, crumbled

6 ea, Large Portobello Mushrooms, stems & gills removed

1)   Bring a large pot of salted water to a boil, add the sweet potatoes and boil until fork tender, 5-7 minutes

2)   Drain and rinse sweet potatoes under cold water

3)   Crumble salmon into a large mixing bowl and add corn, bell peppers, tomatoes, garlic paste and queso fresco

4)   Toss well to combine

5)   Add sweet potatoes to the salmon mix once cooled to at least room temperature and mix well

6)   Oil the tops and insides of the mushrooms and fill the caps with a large portion of the hash and refrigerate until ready to cook.

7)   Preheat your grill to medium-high

8)   Place stuffed mushrooms on the grill and cook until the mushrooms are tender and the cheese has melted

9)   Serve hot with Rosemary Aioli

Almond Crackle

1 Egg White

¼ cup Agave Syrup

1 tsp Sea Salt

1 tsp Cinnamon

1/8 tsp Cayenne

2 cups Raw Almonds

1)   Preheat oven to 325f, and line a baking sheet with parchment paper

2)   Whisk the egg whites, agave syrup, sea salt, cinnamon and cayenne until well combined

3)   Mix in the almonds and toss to thoroughly coat

4)   Pour almonds onto parchment lined baking pan and bake for 20 to 25 minutes, until almonds begin to brown

5)   Remove form oven and allow to cool

6)   Break apart once the crackle is fully cooled

7)   Store in an airtight container in the pantry until ready to use

Strawberry-Lemon Vinaigrette

½ cup Fresh Lemon Juice

½ cup Extra Virgin Olive Oil

10 ea, Strawberries, stems removed

1 tsp Dijon Mustard

Pinch of Sea Salt

¾ tsp Poppy Seeds

1)   Combine lemon juice, olive oil, strawberries, mustard and salt in a blender of food processor and process until smooth.

2)   Stir in poppy seeds

3)   Keep refrigerated until ready to use