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.
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.
Red wine braised ox cheeks Read More »
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.
Grilled flank steak Read More »
Render your own beef fat, or tallow, is easy, and gives you great tasting fat for cooking. Since it does take some time, you may as well gather up some before rendering it. There are different ways of rendering fat, I dry render it, using the oven.
Render your own beef fat (tallow) Read More »
Beef ribs is a really good alternative to pork ribs, which is far more common. Beef ribs have a bit more texture, and of course, a different flavor. You cook them slightly differently from pork ribs, read on to learn how.
This recipe is heavily influenced by how Heston Blumenthal makes his scrambled eggs. I have modified it slightly, and I do not use the water bath, but the end result is just amazing. Go ahead and try it, you won’t be disappointed.
The best scrambled eggs Read More »
Read more on how to cold smoke cheese, using a regular grill. Many cheeses take well to smoking, here are the details on how.
How to cold smoke cheese Read More »
Mango salsa is always a really refreshing side dish, and it is easy to make. There are as many different versions of it as there are chefs, here’s my take on it
Bone marrow mash is simply potato mash where some or all of the butter has been replaced with bone marrow. Bone marrow adds a more rich, fatty flavor than plain butter.
