Tag: food love
-
Barbecued pork ribs with lemongrass, chilli & honey
One of the really good things about pork ribs are that they are happy to oblige just about any flavour you could want to put with them. They will sit just as happily in a tomatoey Italian ragu as they would be glistening in a sickly sweet glaze on the grill for a Summery American…
-
Corn casserole and a really serious lack of corny jokes
This one was absolutely inspired by the corn casserole at Smokin’ Hot and Saucy BBQ joint in Newcastle. They make a very nice corn casserole down there. It kinda reminds me of a wet cornbread licked with a little chilli warmth and happiness and possibly a mother’s smile, so that is what I set out…
-
Cous cous salad salad
My old mate cous cous. It’s been a while. I had almost forgot that this stuff is really good. So good in fact, that it was named twice to really get the point across. So, I headed out to track down some of the aforementioned cous cous. I found some in the pasta section of…
-
Chimichurri
I have made many different versions of chimichurri sauce over the years and I am absolutely cool with that because I feel like this is the kind of sauce that lends itself to s little tweak every now and then, much like a crack heads right eye. Chimichurri a good sauce for whatever type of…
-
Coq au vin (cock ooh van)
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. You can cook it in a camp oven on the way to wolf creek. It can easily be doubled or tripled if you want to cook it for a shitload…
-
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.…
-
Braised beef cheeks in drinkable red wine
At one time in the past I was of the opinion that the wine I used for cooking would not be the wine I would consume myself. In fact, the wine I used for cooking would be bottom shelf, cheap as, nasty assed goon*. My opinions on more than one thing have changed in the…
foodisthebestshitever 