carnivorouschef

In this video, I present some of my past recipes which are my favorites for appetizers. There are 10 recipes in this video so there’s sure to be something that’ll please everyone! ~*GREAT* Ways to support the channel~ CARNIVORE COMPANION (Use code 'CarnivorousChef' to save 15% on your first order): https://www.carnivorecompanion.com?sca_ref=6308694.2w3VTMTVgYB5djh COOKBOOK: https://www.amazon.com/Becoming-Carni... MY LINKS https://linktr.ee/carnivorouschef

In an effort to keep things consistent, I'm testing other videos on this channel. I want to continue to upload on Monday's regularly. This past week has been insane. Hope you enjoy this one in the meantime. A quick 15 minutes of POV cooking on the line before the storm of people on a Friday night in a busy restaurant. Dishes in this video are shrimp and grits, shrimp pasta, and roasted veggies. Enjoy! CARNIVORE COMPANION: https://www.carnivorecompanion.com COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid&sr PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef Join this channel to get access to perks: https://www.youtube.com/channel/UCnTWB12SynwEJaA3ZqzojPg/join

A quick video from CarnivorousChef with some channel updates Q2 COOKBOOK: https://www.amazon.com/CarnivorousChef-2023-Reference-Reid-Surrett/dp/B0CLN5V2BG/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef Join this channel to get access to perks: https://www.youtube.com/channel/UCnTWB12SynwEJaA3ZqzojPg/join

CARNIVORE COMPANION (Use the code SISSY to save 10% off your order) https://www.carnivorecompanion.com COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid&sr PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef Join this channel to get access to perks: https://www.youtube.com/channel/UCnTWB12SynwEJaA3ZqzojPg/join Responding to some questions

In this video I use my genius word smithing to talk about how I'm done with the carnivore diet and diet communities in general. CARNIVORE COMPANION: https://www.carnivorecompanion.com COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid&sr PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef Join this channel to get access to perks: https://www.youtube.com/channel/UCnTWB12SynwEJaA3ZqzojPg/join

TRY CARNIVORE COMPANION (USE CODE CCYT10 to save 10% on your first order!): https://www.carnivorecompanion.com Recipes in the description of each video 1) Pinwheels: https://youtu.be/NMyjFlTv_AU 2) Cajun Dip: https://youtu.be/JIVZ6iu69b4 3) Jalapeno poppers: https://youtu.be/qXXUhH-E78I 4) Cold Cut Nachos: https://youtu.be/EGPCya2Y7no 5) Sausage Balls: https://youtu.be/wWNXnm2I0tQ 6) Mozzarella Sticks: https://youtu.be/4q_zuhGQFP4 7) Carbonara Deviled Eggs: https://youtu.be/ZVQ1YL4VrUQ 8) Cheesesteak dip: https://youtu.be/B8zZ3NB4_Kk COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid&sr PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef Join this channel to get access to perks: https://www.youtube.com/channel/UCnTWB12SynwEJaA3ZqzojPg/join

CARNIVORE COMPANION: https://www.carnivorecompanion.com COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid&sr PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef Join this channel to get access to perks: https://www.youtube.com/channel/UCnTWB12SynwEJaA3ZqzojPg/join RECIPES Remoulade 6 oz Sour Cream 6 Oz Cream Cheese 2 Tbsp Ketcup 1 tsp Mustard 2 Tbsp Dill Relish ¼ tsp Granulated Garlic 2 tsp Hot Sauce ½ tsp Cajun Seasoning ½ tsp Salt 1 tsp White Vinegar 1) Add all ingredients to a blender and blend until homogeneous. Refrigerate for 10 minutes. French Onion Soup 1 Yellow Onion, Finely Sliced ¼ tsp Salt 2 Tbsp Beef Base 2 Cups Water 1 Bay Leaf 1) Add the onions and salt into a pan and place over low heat. Toss occasionally for 25 minutes or until deeply browned. 2) Once browned, add the beef base, water, and bay leaf. Turn the heat to high and bring to a boil. Once boil, remove from the heat and let it rest for a few minutes. Pepper Gravy 2 oz Cream Cheese 3/4 Cup Heavy Cream 1/2 tsp Black Pepper 1/2 tsp Salt 1) Add all of the ingredients to a pan set over medium high heat. Whisk everything to combine and reduce until thickened.

SUPOORT THE INDIEGOGO CAMPAIGN CARNIVOROUS SNACKS: http://www.carnivoroussnacks.com COOKBOOK: https://amzn.to/3QEh8MT PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef Join this channel to get access to perks: https://www.youtube.com/channel/UCnTWB12SynwEJaA3ZqzojPg/join RECIPE GARLIC BUTTER STEAK BITES 2 Heads Garlic 1 Tbsp Lard 1 Tbsp Chopped Parsley 1 Stick Salted Butter 1 Lb Ribeye Steak 1) Remove the skins from the garlic cloves and place into the middle of a small piece of foil. Top this with your lard and a pinch of salt and place into an oven at 350°F for 15-20 minutes or until browned. 2) Combine the garlic, parsley and butter and set aside. 3) Cut the steak into 1"x1" cubes and season generously with about 1 tsp of salt. Push the cubes back together into the rough form of the steak and place into a pan over medium high heat. Sear on 1 side for about 3 minutes before flipping. 4) Once flipped, add about 3 Tbsp of the garlic butter and baste continuously for 2 minutes. Serve MEATBALL PULL-A-PARTS 8 Oz Shredded Mozzarella 1.5 LB Ground Beef 1 Egg 2 tsp Salt 1/4 tsp Black Pepper 1/4 tsp Granulated Garlic 1/8 tsp Dried Thyme 1) Combine the ground beef, egg, salt, pepper, garlic, and thyme for a couple of minutes by hand until homogeneous. Form 2 oz meatballs and place into a pan. Place the pan over medium high heat and sear on all sides until well browned. Place this pan into an oven at 350ºF for about 8 minutes to render the fat. 2) Place a layer of the mozzarella into the bottom of a loaf pan and layer in with the meatballs until all of the ingredients have been used up. 3) Place this back into the oven for 15 minutes or until the cheese is golden brown. 4) Let this rest for 10 minutes before draining the excess grease and flipping onto a plate. (REST UP SOON)

SUPOORT CARNIVOROUS SNACKS INDIEGOGO: http://www.carnivoroussnacks.com COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid&sr PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef RECIPES Beef Meatballs in the Air Fryer 1Lb Ground Beef 1 Oz Parmesan, shredded 1 tsp Salt ¼ tsp Dried Thyme 1 Egg Yolk ¼ Cup Sour Cream ⅛ tsp Black Pepper 1 tsp Hot Sauce 1) Heat an air fryer to 400°F. Place beef, parmesan, salt, and time into a mixing bowl and mix by hand until homogeneous. Make 2.5 oz meatballs. Place these into thr preheated air fryer for 12-15 minutes or until cooked to your desired doneness. 2) Add the egg yolk, sour cream, black pepper, and hot sauce to a bowl and mix. Serve with meatballs. Beef Taquitos 4 Eggs 6 Oz Sharp Cheddar, shredded 2 Oz Pork Rinds 1 Oz Cream Cheese 1 Tbsp Lard 1 Lb Ground Beef 1 tsp Chili Powder ½ tsp Cumin ¼ tsp Garlic Powder 1 tsp Salt ½ tsp Onion Powder 1) To blender add the eggs, pork rinds, cream cheese, and 3 oz of cheddar. Blend until homogeneous. 2) Place a pan over medium heat along with lard and let that melt. Pour in ¼ cup of the tortilla batter and press (carefully) with a piece of parchment paper. Let this cook for about 1 minute with the parchment still on top. After the minute, remove the paper and flip. Cook this side for about 30 seconds and remove. Repeat until all of the batter has been used up. 3) Place another pan over medium high heat along with your ground beef and about ¾ cup of water or chicken stock. Using a spatula or potato masher, break this down into a fine grain ground beef. Add in the chili powder, cumin, garlic powder, salt, and onion powder. Mix this to incorporate. Turn the heat off and add the remainder of the cheddar and incorporate. 4) If there is excess grease, use a paper towel to soak it up. 5) Let this cool off at room temp for about 5 minutes before placing it into the fridge for an additional 10 minutes. 6) Once the beef is chilled slightly, place ¼ cup of it onto the tortillas and roll. Place this onto a parchment line baking sheet seam side down. Repeat until all of the mixture is used. 7) Place this into an oven at 375° for 19 minutes or until golden brown and crispy. Serve with sour cream and/or queso. Bacon Smothered Chicken Breast 5 Strips Bacon, Sliced 5 Oz Pork Chorizo 3 Cups Chicken Stock 1 Oz Cream Cheese 4 Tbsp Scallions, Sliced 4 Large Bone-in Chicken Thighs 1) Place a pan over medium high heat along with the bacon. Cook this until the bacon is foamy and slightly crispy. Add the chorizo and break it down with a spatula until crumbly. Remove the bacon and chorizo reserving the grease. 2) Place the chicken thighs skin side down while still over medium heat for about 3 minutes to start to crisp up. Flip this and add 2 cups of chicken stock. Place this pan into an oven at 350°F for 30 minutes or until the chicken is cooked to 185°F internally at the bone. 3) While the chicken is in the oven, place another pan over medium heat. Add the bacon and chorizo along with the scallions and saute together for 2 minutes or until the scallions are translucent. Add the rest of the chicken stock and the cream cheese and bring to a simmer. Let this reduce until the sauce is slightly thickened. 4) Place your chicken onto a plate and smother with your bacon and chorizo. Top with more green onions if desired and serve. Cheese Its 8 Oz Sharp Cheddar 2 Oz Pork Rinds 1) Shred all of the cheddar cheese and place into a food processor along with your pork rinds. Blend this on low for about 2 minutes or until a cheesy looking dough starts to form. 2) Lay this dough down onto a parchment line baking sheet and place another sheet on top. Press down with a flat pan until uniformly ¼ inch thick. 3) Place into oven at 300°F for 21 minutes. 4) Remove and let rest for about 10 minutes to cool. Cut into squares. Chicken Bread 12 oz Cooked Chicken 8 Eggs, Separated 3 oz Cream Cheese ¼ tsp Salt 1 tsp Cream of Tartar 1) Separate all of your eggs 1 by one into two separate bowls ensuring that the yolks don’t break into the whites. 2) Using a hand mixer, start whipping your eggs on low speed for about a minute to start incorporating air. After that minute, add your salt and cream of tartar. Continue mixing on medium speed for about 5 minutes or until you have stiff peaks 3) Into a blender, add your egg yolks, chicken, and cream cheese. Blend this on low for about 1 minute or until homogeneous. Pour this into a mixing bowl. 4) Place about ½ cup of your egg whites into the chicken mixture and mix in completely. Follow this up by adding in 1 cup of the egg whites at a time and fold with a rubber spatula. Do this until all of the egg whites have been use. 5) Line a loaf pan with parchment paper and pour in your chicke and egg mixture. Place this into the oven at 375°F for 32 minutes or until golden brown. Let rest for 10 minutes and serve.

BUY MY PORK RINDS: http://www.carnivoroussnacks.com BUY MY BOOKS: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= Original Video: https://www.youtube.com/watch?v=BnfRADYMOQU Other Links: https://linktr.ee/carnivorouschef

SUPOORT THE INDIEGOGO CAMPAIGN CARNIVOROUS SNACKS: http://www.carnivoroussnacks.com http://www.carnivoroussnacks.com http://www.carnivoroussnacks.com http://www.carnivoroussnacks.com COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid&sr PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef

COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid&sr PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef RECIPES IN THE DESCRIPTIONS OF THE VIDEO Carnivore Pizza #3: https://youtu.be/NCstkvAeGCQ Carnivore Donuts: https://youtu.be/b_Fxf5Z2ewM Smash Burger Tacos: https://youtu.be/_JwbtTtRvXY Grilled Cheese: https://youtu.be/SlXpF0StGNw Bacon Nuggets: https://youtu.be/h8dj02JY-O4 Taco Casserole: https://youtu.be/MNc-Y0stV_E Chicken Fried Steak: https://youtu.be/jtwOpV8gVgo Stuffed Crust Pizza: https://youtu.be/G63eXzF4pws Carnivore Gyro: https://youtu.be/SjAzjNvK1n4 Filet-o-Fish: https://youtu.be/BnfRADYMOQU 0:00 INTRO 0:09 Carnivore Pizza #3 4:43 Carnivore Donuts 10:01 Smash Burger Tacos 12:07 Grilled Cheese 15:52 Bacon Nuggets 18:49 Taco Casserole 22:39 Chicken Fried Steak 27:23 Stuffed Crust Pizza 31:32 Carnivore Gyro 34:48 Filet-o-Fish

MY COOKBOOK (Becoming a Carnivorous Chef): https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= Q1 Reference COOKBOOK: https://www.amazon.com/CarnivorousChef-2023-Reference-Reid-Surrett/dp/B0C6VZ2WKZ/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef RECIPE UP SOON In this video I try to make the ultimate appetizer (in my head anyways) using 2 ingredients.

MY COOKBOOK (Becoming a Carnivorous Chef): https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= Q1 Reference COOKBOOK: https://www.amazon.com/CarnivorousChef-2023-Reference-Reid-Surrett/dp/B0C6VZ2WKZ/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef RECIPE BUN 4 oz Cooked Ground Chicken 1 oz Pork Rinds 3 Eggs 1 oz Cream Cheese 1/4 tsp Salt 1/2 tsp Baking Powder 1) Add all of the ingredients into a food processor or blender and blend for 2 minutes. 2) Lay down parchment paper to line a baking sheet. Place two three inch silicone ring molds onto the parchment paper. Pour your batter to fill the top of the molds. Place this into an oven at 375° for 20 minutes or until the buns are lightly golden brown. SAUCE 4 oz Cream Cheese 6 Oz Sour Cream 1/8 tsp Dried Dill 1/8 tsp Black Pepper 1/2 tsp Salt 1/2 tsp Onion Powder 1/4 tsp Garlic Powder 3 tsp White Vinegar 1) Add all of the ingredients into a food processor or blender and blend for 2 minutes. 2) Let sit in the refrigerator for at least 30 minutes to let the flavors marry. FISH 2 - 4 oz Cod Filets 3 oz Ground Pork Rinds 4 Eggs 1/2 tsp Salt 1/3 Cup Beef Tallow 1) To a bowl or pie plate, add the pork rinds, eggs, and salt. Whisk to combine. 2) Place the cod filets onto a plate and pat dry with a paper towel. Add the cod to the pork rind and egg mixture to coat the top. 3) Place a pan over medium heat and add the beef tallow. Once melted, carefully place the battered side of the fish down into the oil. Coat the other side of the fish by spooning on the batter. Baste with the beef tallow to get that side started frying. Flip after 3 minutes or until the coating is no longer stuck to the pan. Let cook for another 2 minutes before removing the pan from the heat and leaving the fish in the pan for about 2 more minutes. Remove and drain on a paper towel. ASSEMBLY 1 Bun 1 Tbsp Sauce 1 Fish Filet 1/2 Slice American Cheese 1) Split the bun. On the bottom half of the bun add the cheese. To the top half add the sauce. Place your fish on and close. In this video I make a McDonald's Filet O Fish but made it as carnivore as possible!

MY COOKBOOK (Becoming a Carnivorous Chef): https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= Q1 Reference COOKBOOK: https://www.amazon.com/CarnivorousChef-2023-Reference-Reid-Surrett/dp/B0C6VZ2WKZ/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef Meat and independence

MY COOKBOOK (Becoming a Carnivorous Chef): https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= Q1 Reference COOKBOOK: https://www.amazon.com/CarnivorousChef-2023-Reference-Reid-Surrett/dp/B0C6VZ2WKZ/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef Simple Corned beef and swiss egg bites for the carnivore diet. RECIPE 8 Oz Cooked Corned Beef 3 Oz Swiss Cheese, Shredded 1/4 Cup Sour Cream 3 Eggs 1/4 tsp Salt 1) You can use fresh, canned, or cold corned beef here. If you go my route, simply place a pre-brined corned beef into an instant pot with the seasoning packet and 2 cups of water. Close the lid and set to pressure cook. Cook this for 43 minutes. Once out, shred and set aside 8 oz of it for the recipe. 2) In a mixing bowl, add your corned beef, half of your swiss cheese, sour cream, eggs, and salt. Whisk this until homogenous. 3) Set the oven to 350°F. Into a standard greased muffin tin, add all of your mixture. Top each one with the rest of your swiss. Place this into the oven for 15-16 minutes or until a tooth pick comes out clean when stuck in the middle. Let cool at room temp for 5 minutes before attempting to remove.