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 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.
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.
Pecan smoked wild boar with juniper berries Read More »
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 »
Pork ribs is a true classic. Great food for sharing with your friends, and easy to make. Smoke them with cherry wood and enjoy! The cooking time is approximately 4-5 hours.
Pork butt or pork shoulder is a great cut of meat. It is cheap, and well marbled, which makes it perfect for some low n’ slow barbeque. This recipe takes approximately 6-7 hours, but is well worth the wait.
Pork butt with prunes Read More »
This recipe was given to me from my mom. It is called slow bread since it takes some time to make, but the good thing is that you just wait for it, i.e. it requires very little effort. You bake it in a cast iron pan in the oven. It has a lovely flavor!
Slow Bread in a Dutch Oven Read More »
This is a great pie, loved by both vegetarians and carnivores. It is easy to make, and the sweetness of the carrots goes really well with the saltiness of the feta cheese.
Carrot and feta cheese pie Read More »
This is one of the true greats among sauces. Invented by the French (who else), I honestly believe it is one of the best sauces ever to go with a steak.
