Prosciutto Wrapped in Asparagus

Ingredients:

• 1pound, about 500g asparagus, trimmed (cooked asparagus has 1.3g of sugar per 100g and 4.1g carbs)
• 6 to 8 thin slices prosciutto, (or bacon) halved lengthwise
• 1 Tbsp olive oil
• salt and black pepper to taste

Directions:
1. Preheat oven to to 400°F (200°C).
2. Place the asparagus on baking sheet. Sprinkle with olive oil, salt and pepper.
3. Roast the asparagus in oven for about 15 minutes. Let them cool down.
4. Wrap each asparagus in half slice of prosciutto.
Serve at room temperature.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Stuffed Chicken Thighs Wrapped in Parma Ham

Boneless chicken thighs are very juicy and flavorful when served fresh off the grill. Here
I’ve concocted a stuffing of Parmesan, herbs, and almond flour. All is then wrapped in Parma ham, so this dish has many flavors typical of the Italian kitchen.

It’s a slightly more sophisticated dish to prepare compared to the other recipes in this
book, but it is well worth the time and prep work.

Chicken Thighs Stuffed with Parmesan and Almond Filling, and Wrapped
in Parma Ham
• 3⅓ fl. oz. (100 ml) finely grated Parmesan
• 6¾ fl. oz. (200 ml) almond flour
• 1 egg yolk
• 2 tablespoons finely chopped thyme
• 2 tablespoons finely chopped basil
• 8 boneless chicken thighs
• 1 teaspoon salt
• ¼ teaspoon coarsely ground black pepper
• 16 slices of Parma ham
• olive oil for brushing

Mix together the grated Parmesan, almond flour, yolk, and herbs to make the filling.

Knead the mixture into firm dough. Shape the dough into 8 balls equal in size. Flatten
them slightly into oblong shapes.

Season the chicken thighs inside and out with some salt and pepper. Place a piece of the
filling into the hollow from the removed bone, and firmly press the meat around the
dough to cover.

For each chicken thigh, set two slices of Parma ham down on a cutting board in the shape
of an X. Place a chicken thigh in the middle of the X.

Fold the edges of the ham over, alternating the slices, to make a parcel around the chicken
thigh. Secure the edges with a toothpick, and pinch the edges to make sure that the packet
will hold together. Place the wrapped chicken thighs in the refrigerator for an hour to firm
them up so they hold their shape once they’re on the grill.

Brush the packets with olive oil, and grill each side for 2 minutes over direct heat. Move
the grate up one step and grill them for 15 minutes on lower heat. Turn them several times
while they cook. Then let the chicken rest on the side of the grill over indirect heat. Cover
with foil and let the chicken cook for another 5 minutes. If you want to check for doneness
with a meat thermometer, the chicken will be ready when the thermometer reads 176ºF
(80ºC).

Slice the packet on the diagonal to expose the stuffing. Serve with aioli, marinated cherry tomatoes, and broccoli. The zucchini gratin is also a good complement to the meal.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Hamburgers Wrapped in Bacon

For many, a juicy hamburger on some crusty warm bread, slathered with mayonnaise and chili sauce, is a perennial favorite meal from the grill. Prepared my way, it will also be a
very good choice if you’ve stopped eating unnecessary carbohydrates and breads made
from cereals.

Here, the hamburger bread is baked with almond meal, the chili sauce is entirely sugarfree,
and the mayonnaise is homemade; this will make it a dish you can enjoy often.

Grilled Hamburgers with Classic Side Dishes
• 1 lb. 5 oz. (600 g) ground chuck with high fat content (preferably freshly ground)
• 1 egg
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 4 slices bacon or hot-smoked pork belly
• 2 tablespoons mild-flavored olive oil for brushing

Crumble the ground meat into small pieces in a bowl and mix it well with the egg, salt,
pepper, and Worcestershire sauce. Let the mixture rest for half an hour in the refrigerator;
this will allow it to hold together better while grilling.

Dip your fingers in cold water, and shape the ground meat into four, somewhat thick
patties. Wrap the slices of bacon all around the edge of each patty and fasten with a
toothpick. Flatten the burger slightly with your hand.

Brush the burgers generously with oil on both sides. Brush some oil onto the hot grate of
the grill, too. Use a grill basket if you have one—it’ll make grilling the burgers easier.

Place the burgers on the grill and cook for 3 minutes on each side over direct heat. Then
place them over indirect heat, or lower the temperature on a gas grill. Let them cook for 2
more minutes on each side.

If you’re unsure if the hamburgers are cooked through, use a thermometer; it will register
136ºF (58ºC) when the hamburgers are cooked medium. If you want them well done wait,
until the thermometer reads 149ºF (65ºC).

Taste-test a hamburger grilled to medium. They are far juicier than the ones that have
been grilled longer.

Serve the hamburgers in freshly toasted buns with crisp lettuce and tomato. Grilled onion
slices are good too, unless you prefer raw onion rings.

For an even more flavorful burger, melt a slice of cheddar over the patties toward the end
of grilling the meat.

Mayonnaise, chili sauce, and salted cucumbers make great sides (recipes for the sauces on
pages 41 and 70, respectively). Coleslaw is also very tasty.

Hamburger Buns
Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
• 3 eggs
• 6¾ fl. oz. (200 ml) almond flour
• 3 tablespoons unflavored, whole psyllium husk*
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup (50 ml) cold water
• sesame seeds, for garnish

*Unflavored whole psyllium husk can be found at health food stores or online at
netrition.com or iHerb.com.

Beat the eggs thoroughly with a handheld electric mixer. Stir together all the dry
ingredients, except for the sesame seeds, in a bowl. Mix the water with the egg batter, and
then add in the dry ingredients. Mix well.

Leave the batter to rise for 5 minutes. Use two wet spoons to form four round bun shapes
on the prepared baking sheet. Wet your hands and shape them evenly. Flatten them to give
them the authentic appearance of hamburger buns. Sprinkle them generously with sesame
seeds.

Bake at 350ºF (175ºC) for 20 minutes. Let cool on a baking rack. Cut the buns in half and
grill the cut surfaces just before serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Cod and Fennel Wrapped in Foil

A good way to prepare a cod filet on the grill—to keep it really moist and flavorful—is to
cook it wrapped in foil together with some tasty vegetables.

Cod is a very lean fish, but I’ve increased the fat content of the dish by adding a generous
dab of butter and almonds to the foil packet.

This dish can be served with a bowl of aioli or a big dollop of herb butter to make a truly
satisfying meal.

Filet of Cod Baked in Foil with Fennel, Asparagus, and Cilantro
• 1 bunch white asparagus
• 7 tablespoons (100 ml) almonds
• 4 cod filets, 5¼ oz. (150 g) apiece
• ¼–½ teaspoon salt
• ¼ teaspoon ground white pepper
• 3 tablespoons melted butter (for brushing the foil)
• 6¾ fl. oz. (200 ml) julienned fennel
• ¼ cup (50 ml) julienned leek
• ¼ cup (50 ml) coarsely chopped cilantro leaves
• 4 pats of butter (to place on top of the fish)

Break off the woody base of the asparagus spears, and peel the spear from just under the
top and down. Cut the asparagus into 1-inch pieces and parboil them in salted water for 2
minutes. Drain well. Cut the almonds in half lengthwise.

Lay out four pieces of heavy-duty foil, each measuring 12 inches x 18 inches (30 cm x 45
cm). Fold the edges in about 1 inch to make them stronger for when the foil is pressed
together. Season the fish on both sides with salt and pepper.

Brush melted butter down the middle and on one half of the sheet of foil; place a small
mound of julienned fennel, leek, and asparagus on the foil. Salt lightly. Place the fish on
top of the vegetables, and scatter almonds and cilantro over the fish. Cut a few slices of
butter and lay them on top of the fish. Fold the other half piece of foil up over the fish so
that their edges meet. Fold in the three open edges of foil together, a quarter inch at a time,
until you’re up against the fish.

Set the parcels on the grill, with the grate set a little above the embers. The fish will be
ready in 10–12 minutes. You can open a packet of foil after 10 minutes to see if the fish is
white and firm. Place the packet on a plate, cut a cross in the foil, and open it up when it’s
time to serve it.

Serve with aioli (recipe on page 42) or butter.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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