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Carolina mustard sauce
This mustard sauce or something very similar has been around forever and you didn’t even know about it. It’s just been waiting patiently for you to let it make a little sexy time with your next pulled pork, hotdog or even steak. It’s been patient but believe me, it has still been champing at the…
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Seafood chowdeeer
The air is cold but the chowder is definitely warm. The origins of chowder are a little cloudy, much like a swagger of other regional specialities such as bouillabaisse, paella, laksa, pho and so on. This is how I make mine. I certainly shall not be claiming to be the original or the best. Top…
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lamb braised with red wine
Insert your own amusing story here. LAMB BRAISED WITH RED WINE(Serves 8 or so) 1 lamb shoulder, cut into braising pieces on the bone. A nice butcher will do that for you.2 onions, diced2 carrots, diced2 sticks celery, diced 5 cloves garlic, chopped 3 anchovies. Don’t even think about it, just do it.2 bay leavesA…
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Fried chicken chow mein (or fried chicken chow nice)
Chicken chow mein is kinda a rough moniker for this most famous heavy weight of Australian-Chinese restaurant cuisine. Of course “chow” is fine because you always want to chow down on this dish, but “mein”? This is not mean at all. In fact, I would go as far as to say it’s very nice. Yup.…
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The Big (Red) Mac
A lot of people call me Big Red, hence the name of this burger. It’s pretty easy to make a bloody good version/copy/something of “that” burger at home. Here’s the steps involved; 1. Head to your local Micky D’s family drive thru restaurant.2. Keep driving past said restaurant until you reach a local butcher of…
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Beef ribs in the smoker
Beef ribs in the smoker are really good. I really don’t know what else to add. Good thanks. BEEF RIBS(For a gathering of the hungry man’s club.) 2x racks beef short ribs (approx 1.5 kg each)Beef seasoning (recipe follows)Rocking chair Get your BBQ up to 125 C (250 F). Add a little cherry or pecan…
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Laksa with fried chicken and tofu puffs
Laksa is traditionally made using candlenuts in the paste, but there are macadamias lining the streets up here so I’ve oft subbed them in very successfully. Also, in another development in the world of substitutions, the paste section of the recipe could be subbed out for a store bought paste if you are time-poor. Please…
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Beef and beer stew with secret lentils
I put a tin of lentils in here just because it’s probably something you think you hate. You will not hate them in this. In fact, you will most probably fall in love with them and want to marry them. Plus, your bowel will thank you for getting a little roughage in your diet. BEEF…
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Low country boil
This is meant to be a big ol’ prawn (shrimp), crab or crawfish stew for a heap of people to enjoy. Your seafood gets loose in a party of potatoes, corn, sausage and some kinda spicy seasoning and then you get some paper on the table, lay it all out with a couple of dipping…
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Prawn & sausage jambalaya
Jambalaya. A Cajun classic. Allegedly first made by European immigrants in New Orleans and deeply rooted in the Spanish paella. It’s a tasty-assed mash up of some kind of meat, smoked sausage, a few vegetables and rice in a pot, where they are left to make love and produce offspring of immensely really good flavour.…
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