Tag: how to cook
Brisket birria tacos
This is a little something that won’t get a mention on a quick-and-easy Old El Paso authentic-Mexican-at-home shelf pack. This is the real McCoy, or the Mexican worded version thereof. This is brisket cooked down in a spicy, aromatic broth until its pull apart tender (and that broth is spicy and aromatic with things that…
Pasta with really bloody simple cherry tomato sauce
This is the simplist pasta sauce recipe. Use cherry tomatoes if you have heaps in the garden or whatever other type of tomato you have will do the job too. The recipe is in video form because I couldn’t be arsed typing it out.
the BASTARD BURRITO
Until last week, I had not eaten a burrito for over 20 years. That is one thing I know about. Things I do not know about are how to build a traditional burrito, if in fact the burrito is traditional Mexican cooking at all. But I am in luck because I have a default setting…
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…
A hotdog worthy of being a friend for the ‘slaw in my previous post
A HOTDOG WORTHY OF BEING A FRIEND FOR THE CREAMY TAKE-AWAY JOINT ‘SLAW Serves 4 (wine pairing – domestic beer in a paper bag) 4 hotdog buns 4 frankfurters or whatever sausage you like in your buns. Wink, wink. 2 onions, peeled, sliced and sautéed until browned 2 -3 dill pickles, sliced Enough grated cheese…
Creamy take-away joint ‘slaw
I lived a very cabbage sodden childhood. As the grand child of German and Polish new-Australian grandparents there was little doubt that I would grow up eating cabbage in one or more of its many guises. I did indeed embrace the cabbage in many forms but without a doubt, my favourite was the creamy coleslaw.…
Curried sausages on the campfire (but easily adaptable for the home kitchen just in case you didn’t figure that one out for yo’ self)
Welcome to another thrilling installment of “the things my ma cooked for dinner when I was a kid and now I cook them sometimes because I am disgustingly in love with nostalgia”. The ol’ curried sausages were on high rotation as a midweek dinner option during my years at home. Woolies snags, a bit of…
Porky Thai fried rice – because it’s tops and I never get thai-ed of it.
I know. The thai-ed thing has been done before. I like it. That’s all. Thai fried rice goes nicely with pork ribs or any other lump of BBQ pork you may like to grace it with. This rice is going to be your friend. You’re not going to kick it out of bed that’s for…
Really, really easy pit beans.
I don’t even know what to say about these beans except they are so damn easy – not boozed up prom queen easy but really darn close. Cook these as a side at your next BBQ or do not be afraid to put a fried egg on top of a bowl of this and call…
Troppo fried chicken burger
In Australia when we add pineapple to a dish we are automatically granted permission to rename name the dish with tropical as the prefix. For example; a pork chop that has a pineapple ring added to it may now be a tropical pork chop, a pineapple sorbet is now tropical sorbet and fast food joints…