Caramelized Red Onions
Caramelized red onions is a really sweet side dish. It takes roughly half an hour to make, and is a great compliment to many dishes.
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Green kale soup
Green kale soup is a hearty fresh autumn soup. It is quick to make, and with good flavor. If you want, you can serve it with some crispy bacon, or croutons, or, in this case, with some grated parmesan cheese.
American pancakes!
American pancakes: what better way to start your day? These are easy to make, and are best enjoyed with your favorite maple syrup. They are made with yogurt, which adds freshness. Here’s how!
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Lemon and Caper sauce
Lemon and Caper sauce is a great sauce for most fish. It’s refreshing, easy to put together, and you just need to prep it 30-60 minutes before serving. Here’s how!
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Grilled corn on the cob
Grilled corn on the cob! One of the best vegetables there is to put on the grill. Some people like to brush it thick with butter, and possibly a rub also, but my standard trick is to always cook it with the husk on. Whether you grill direct or indirect, this always produces the most moist corn. Here’s how!
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Perfect poached eggs
Poached eggs, so good! But what’s the best way? After a lot of trial and error, here are some hints to make it easier.
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Grilled Broccoli
Grilled broccoli is in itself a great starter or side dish. It may not sound like much, but when done right it is superb. The broccoli must be fresh, it doesn’t work with frozen broccoli. There are a few simple tricks to getting it right, here’s how. Learn how to either grill it or smoke it.
Red wine braised ox cheeks
This is a real hearty recipe. A long cook where the incredible flavor of the ox cheeks get to play first fiddle. Ox cheeks are fibrous and tough, as they’ve worked hard, so they need a long cook to become tender and almost fall apart. We do this by braising them in red wine for several hours until they’re done.
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Grilled flank steak
Flank steak is a great cut, and very well priced. It has loads of flavor, and it takes very little time to grill. The flank steak comes from the cow’s belly and contains a lot of muscle fibers. The trick to cook it is to use very high heat, for a short period of time, and let it rest after.
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