Boeuf Bourguignon
This is a classic autumn stew. It takes time to make, but the flavors are incredible. Cook it in a large cast iron pan with a lid. Invite your friends over and enjoy!
Breakfast buns
Sometimes you just want some breakfast buns that are quick to bake but still taste great. If that’s the case, then this is a great recipe.
Scones
Ah, Scones! What better way to start a weekend than proper British scones. They’re quick and easy to make.
Smoked deer roast (inside round)
The inside round steak from deer is about the most tender cut you will find. A stunning piece of meat that requires very little in terms of preparation and flavoring. Here I’m smoking it using apple wood.
Smoked deer roast (inside round) Read More »
Smoked shrimp
Smoked shrimp is a joy to cook. It is quick, looks terrific on the table and is very tasty! It’s great starter. Make an aioli to go with the shrimp, or enjoy with some mayonnaise.
Hanger steak
Hanger steak is also called Butcher’s steak, and for a good reason. Allegedly the butcher kept this cut for him/her-self. It is two muscles held together with a membrane, in a v-shaped fashion. The hanger steak is reasonably priced, with great flavor, so you get a lot of value for your money. This is a fine cut, so you don’t want to cook it higher than medium rare or medium. Here we cook it like they do in Argentina, with salt.
Chimichurri
Chimichurri is a great sauce for different cuts of meat. It originates from South America, where it is used as a complement for different steaks. You make it in less than ten minutes. Make sure you mix it at least 30 minutes before serving, so the flavors are mixed well. It doesn’t keep in the fridge for long, so make only as much as you need.
Pecan smoked wild boar with juniper berries
I’m using the ham for this one. Wild boar is a great autumn dish, and this recipe is no exception. What makes this stand out is the way the pecan smoke matches the juniper berry rub applied. It is simply exceptional together.
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Olive and sundried tomato sauce
This sauce goes really well with pork. It has a nice touch of saltiness from the olives, and the tomatoes add complexity to the flavor. Create a double batch, as this sauce won’t last long.
Olive and sundried tomato sauce Read More »