Fermented Sweet Vidalia Onion Dressing

what you need:

• 1 medium vidalia onion (mine weighed 9.25 ounces peeled)
• 3/8 cup extra virgin olive oil
• 1/4 cup kombucha
• 1 teaspoon mustard powder
• 1 teaspoon sea salt
• 20 grinds black peppercorns
• 2 gloves garlic
• 1 tablespoon gelatin (I used Great Lakes)

what you do:

Place all ingredients in blender. I have an Omniblend but any blender will do. Blend until all ingredients are liquified and well blended. Let sit at room temperature for 5 to 6 hours then place in refrigerator. Sweet goodness without using honey or any kind of sweetener. You could use apple cider vinegar in place of Kombucha but you would need to move it to the fridge right away and it would not be fermented.

Use on salads or as a dip.

Guten Appetit!

Pork Cilantro Sliders

what you need:

• 20 oz ground pork (or any ground meat/poultry)
• 2 to 3 small scallions
• 1/2 to 1 bunch cilantro, stems removed
• 1/2 - 3/4 teaspoon Celtic sea salt (I love salt so you may want to start with 1/2 teaspoon)
• 1/4 teaspoon black pepper
• 3/4 teaspoon Ancho chili powder
• 1/4 teaspoon cumin powder
• 1 jalapeno pepper (optional)
• 2 egg yolks or 1 whole egg
• 1 tablespoon coconut flour (optional)

what you do:

Chop scallions, cilantro leaves, and jalapeno, if used, in a mini chopper to desired size.

Mix all ingredients really well. Form sliders (small burgers - roughly 2 oz each), fry in cast iron skillet or whatever you prefer, until cooked all the way through. That's it.

I ate them with some left over cabbage I had sauteed in tallow and homemade sauerkraut. However, I bet they would go great with with Cuban Style "Rice" or on Grain-Free Hamburger Buns. You could also make them smaller, stick a toothpick in them, and serve as an appetizer with some kind of sauce.

Guten Appetit!

This post is shared on Monday Mania.