Flanken Cut Beef Ribs, or Asado de Tira, are often served in South America. They are just like ordinary ribs, but cut across the plate. These are known as Flanken Cut Ribs. They’re a great match for the grill, and a fun alternative to pork ribs.
Flanken Cut Beef Ribs Read More »
Here’s a mouth watering veal topside, cooked on the grill. It is rather lean, and doesn’t take well to very long cooks, so we treat it like we would a roast beef. Slowly bring it up to temp, then rest, slice and serve. This one is rubbed with a green and red pepper mix.
Veal topside with pepper rub Read More »
Gazpacho is a really good vegetarian soup served cold. It is easy to make and is great for the summer party or as part of a buffet. Here’s a simple yet very good recipe.
Yes, I do like mango salsa. Here’s a slightly different way of making it, with lemon and red onion.
Mango salsa, take II Read More »
Veal shoulder refers to the front leg of a calf, and it is fibrous and needs some time to become tender. Here we cook it with somewhat of a Turkish or oriental flavor profile with cinnamon, cardamom, coffee and ginger. Quite different from the ordinary, but it works really well.
Here’s a classic pulled beef, this time made with veal. We’re adding plenty of flavor with the rub, mainly thanks to the allspice and onion powder, but with a bit of sting also.
Here’s a warm summer salad that could either be a lighter lunch or a fresh starter meal. It is easy to make and really fresh. Serve it right away, as it should be served warm.
Smoked oxtail casserole adds a new twist to an old classic. It’s a good recipe to make on a rainy day. Here’s how to make it.
Smoked oxtail casserole Read More »
