-
Perfect smoked and marinated octopus for all occasions
Look, this is a bit of a process but if you love octopus as much as I do or even if you like to dip your toe into the pond of the octopus aficionado, you will find this reward of the end product far out ways the trials and tribulations of said effort. A really…
-
Korean meatballs and banchan
Koreans seem to like to serve their food with a lot of little extra bits and pieces of goodness that they call banchan, and because of this I feel like I could pretty easily get along with Korean people… except for maybe one or two but I feel that is the case no matter where…
-
Grilled sweet and sour pork skewers
Sweet and sour pork. This is the grilled version though. Some might call it the healthy version because it baths in nary a deep fryer, but I just call it the “wanted to try it grilled version” or even “the extra tasty grilled version”. It has what it needs to be pretty bloody reminiscent of…
-
Ultimate Coq au Vin Recipe for Winter Comfort
Cock au vin, or chicken in wine, is another one of those dishes that I really look forward to when the weather chills down some, and even more so if we have an excess of roosters that we need to deal with*. You can cook it in a camp oven on the way to wolf…
-
Smoked lamb shepherds pie
This is classic me-after-a-barbecue-competition cooking. Maybe not the day I get home because that is normally reserved for something salady and light, but this will happily jump into the roster a day or two later when it’s time to start using up a few barbecue leftovers. You could serve this with a little salad or…
-
Smoky Beery Beef Cheeks: A Simple Guide
Have a read of this recipe, read it again and then tell yourself maybe this could as simple as it seems. Like, mountain folk cousins mating type simple. SMOKY BEERY BEEF CHEEKS 4 beef cheeks, approx 400 – 450 g each, trimmed of silver skin and excess fat1 onion, sliced1 can of whatever beer it…
-
Crying Tiger Beef: A Spicy Escape
This is classic “stuck under a cyclone with no power and only howling rain and wind as your soundtrack” eating. Just classic. Sure, the ambiance could be better, but the steak made for a damn tasty escape for a few minutes. I would suggest that you should use as much chilli as you feel comfortable…
-
The “a little fancy” cheeseburger
It’s a burger. It should not be exceedingly difficult to make one. I’m pretty sure that’s part of the theory behind it. That and being able to consume your meal sans cutlery. Yeah, I hear you as you move ever more confidently to tell me that there are still peeps out there that did not…
-
Christmas spit roasted goose with bacon, cranberry and herb stuffing
So there it was. Christmas. It came as quickly as a teenage boy, and then left feeling just as ashamed. There will be no more fighting through crowds of people, the air will clear of the musty smell of anxiety and defeat, the glow of the fluorescent lights powered by a million trapped Christmas fairies…
-
Grilled asparagus (kinda like elote)
So yeah. We were getting about the idea of making something for dinner and we decided it was going to be Mexican themed. There was asparagus to be used and my mind was thinking about elote (Mexican grilled corn), so asparagus elote (sort of) it was. Cooking the asparagus quickly allows the flavour to come…
-
Subscribe
Subscribed
Have a WordPress.com account? Log in now.
