Low-Carb (Fathead) Shrimp Scampi Pizza!

This is my new favorite fat head pizza. I used a food processor to shred the cheese this time. Saves loads of effort. Also I used fresh mozz for the dough but regular mozz for the topping.

Ingredients:

Fat head dough ingredients (1 and 1/2 cups shredded fresh mozzarella, 2 tbsp cream cheese, 3/4 cup almond meal, 1 egg).

6 or 7 raw jumbo shrimp
3 tbsp butter
1 clove garlic
fresh basil
splash of white wine
salt and pepper
1 to 2 cups shredded mozzarella for topping
Parm or Asiago for topping

Method:

Step 1: Make the Fat Head pizza crust but use grated FRESH mozzarella - not the kind in brine, but fresh - instead of regular mozzarella. Here's the recipe for that:

http://www.fathead-movie.com/…/weekend-bonus-the-older-bro…/

Step 2: Saute 6 or 7 raw jumbo shrimp cut into 3 pieces each in 3 tbsp butter, a clove of fresh garlic, a dash of salt, a few grinds of pepper, and a splash of white wine. Set aside

Step 3: When the crust comes out of the oven crispy brown, drizzle 2 tbsp extra virgin olive oil on and brush to all corners of dough.

Step 4: Spread shrimp pieces out on dough, drizzle the butter over top.

Step 5: Add shredded mozzarella, a little Parmasagn or Asiago cheese, and chopped fresh basil.

Step 6: Place back in oven at 350 degrees for 10 minutes or until cheese has melted.

ENJOY!

Keto Tacos

This post has been moved to the 2 Keto Dudes blog. Click the link below:

http://blog.2keto.com/recipe/keto-tacos/

Pressure Cooked Beef Short Ribs

On my podcast, 2 Keto Dudes, Richard Morris and I talk about the great food we can cook on a ketogenic diet. This is one of my favorites, and very healthy, since the fat content is high, there's plenty of protein, and practically no carbs.

Let's talk pressure cookers.

I bought this one at a local kitchen store, and it works just fine. For the most part these things all work the same. They raise the pressure and temperature which raises the boiling point of water (or oil), allowing you to get the same effects of slow-cooking in only an hour or so.

Pressure cookers must be sealed. Also, there is a pressure valve on the top that has two positions: open and closed. Close the lid, close the pressure valve, and start cooking for the desired time. 

My cooker has "food settings" which kind of annoy me, as I'm more scientific minded. However, I've found that the "chicken/meat" setting works really well.

For short ribs, I combine all my ingredients, close the lid and the pressure valve, select "chicken/meat" and increase the time to an hour. Then I just walk away. 

After it comes up to temperature it cooks for an hour, after which the thing beeps. At this point I press the "cancel" button, and using a long wooden spoon or tongs, I open the pressure valve. It's important that you don't do this with your bare hand or you'll get a burn like you've never had before.

Once all the pressure has been released, the safety mechanism allows you to open the cooker. It will still be bubbling away. 

I take the ribs out and set them aside. They will be falling off the bone and very tender.

Now, all that lovely broth in there is going to make a very nice sauce. I strain it into a saucepan, bring to a simmer, and reduce it until the flavor gets REALLY rich and concentrated. Then add about 1/2 cup or more of heavy cream, bring to a boil, and let it thicken. Pour it over the ribs and enjoy.

Ingredients:

• Four beef short ribs
• 4 cups chicken stock or bone broth
• 2 cups of your favorite red wine
• 1 entire bulb of garlic, crushed
• 1 stick of butter
• 2 to 4 tbsp soy sauce
• 1 tbsp worchesterchire sauce
• 1 tsp ginger powder, or minced real ginger
• 2 tbsp of your favorite sweetener. I use Xylitol
• 1 tbsp fresh black pepper
• 1 tbsp onion powder
• Herbs: thyme, rosemary, parsley

Instructions:

Combine all ingredients in pressure cooker. Close lid, close pressure valve and cook on "meat" setting (or high) for 60 minutes. Shut off pressure cooker and carefully (with long tongs) open pressure valve. Open cooker, remove ribs and set aside. Strain liquid into a saucepan, reduce over medium heat for at least 10 minutes. Add 1/2 cup (or more) of heavy cream and reduce until thick. Salt to taste. Spoon over ribs and enjoy.

Keto Recipe: Low-Carb Chocolate Mousse

This post has been moved to the 2 Keto Dudes blog. Click the link below:

http://blog.2keto.com/recipe/carls-chocolate-mousse/

Keto Recipe: Carnitas

This post has been moved to the 2 Keto Dudes blog. Click the link below:

http://blog.2keto.com/recipe/carls-carnitas/