-
Christmas ham that you have cooked by yourself from scratch
Now, there’s going to be a lot of different stories floating around the world-wide super-web around this point in time all telling you how you should cook a ham. Some will claim to be good. Some will claim to be the best. All I know is that there are a lot of different ways to…
-
Smoked turkey breast with bacon & pineapple stuffing
You and I have my friend and fellow lover of the flame, Mr Grant Coleman, to thank for this one. I didn’t even think I liked turkey until he convinced me that we were going to cook it recently. The following words of turkey praise are honestly words I did not think I would be…
-
Grilled prawns with garlic butter AKA. shrimp on the barbie
This is kind of a “crusty bread, to serve” type scenario for me, but these prawns could happily find themselves nestled into a mound of pasta or rice, or maybe tossed with some boiled baby potatoes and green beans. GRILLED PRAWNS WITH GARLIC BUTTER AKA. SHRIMP ON THE BARBIE (for 4-6 people as part of…
-
Asian Mexican grilled corn salad
I’m a big fan of corn. But who isn’t, I guess. I’m also a big fan of the Mexican sweet corn salad, esquites. But everyone loves that one too. This recipe is just me concocting a different incarnation of said Mexican corn salad so I don’t overconsume and then fall out of love with the…
-
Grilled tumeric chicken
Fresh tumeric and kafir lime leaf is truly a beautiful combination. Like peaches and cream, the fat kid and cake, Winston Churchill and his cigar or Luke Skywalker and his sister. I fell in love with the combination pretty quickly after taking up tenure as head chef at a Thai restaurant in the Northern Rivers…
-
Smoked brisket pate with the leftover brisket from your weekend cook
This is a little something I came up with just the other day to use a little leftover brisket from the weekend cook. I am never disappointed with a pile of smoked brisket leftovers and I am happy to consume that brisket in a myriad of ways, but however many ways I enjoy eating brisket…
-
New school rolled beef roast in the smoker
This is the old school, poor mans rolled beef roast. A piece of meat traditionally cut from the belly and/or lower end of the brisket and rolled for slice-abilty. This is the kind of beef roast my ma would cook up. Except hers would be sans every herb, garlic, spice and probably salt and pepper…
-
Chicken mole is good
Chicken mole is good. Mole, in Mexican, simply means sauce. But what a sauce it is. This is one version in a sea of quite possibly thousands. Put it on the table next to some corn, rice, salsas, avocado and/or crumbly cheese, and a big ol’ pile of warm tortillas. Always with a pile of…
-
Tamarillo chutney
The tamarillo season is in full swing in my neck of the woods so it’s time to bust out this little recipe that I came up with one year when a friend of mine gave me a shitload* of these sour little bastards from his heavily laden tree. It’s a great little chutney for stuff…
-
Really easy barbecued baby snapper with Thai flavours
This is the quick version of “Barbecued baby snapper with Thai flavours”. If you had the time and the inclination you could certainly make your own spice paste from scratch, but using a store-bought paste for this means that you can have it on the table in 20 minutes. This is about the amount of…
-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
foodisthebestshitever 