Detailed recipes and instructions for cooking various sauces, sides, starters and main courses.
Flat Iron Steak is located on the front shoulder blade of a cow. It is a thin cut, well marbled, and with good flavor. Since it is thin it cooks fast, and should still be red/pink in the middle to keep it tender. There is a large tendon that goes through the entire steak, but usually your butcher trims this off before selling it to you. The flat iron steak is relatively similar to a flank steak, but the flat iron steak is less fibrous.
Rhubarb cream is a real summer delight. You make it in less than 20 minutes, and it can be served warm or cold.
Fennel sauce just oozes with freshness. The fennel flavor softens when gently frying in oil and butter, and it goes great with various fish dishes as well as lighter read meats.
You buy tiger shrimp frozen from your local grocery store. They are available both raw as well as cooked. Buy the raw ones, they are easily identifiable by their gray color. Here we serve them with a nice lemon and oil mix that go great together with avocado.
Picanha is a great cut of meat, very common in South America. It has an excellent flavor and it doesn’t need much tinkering with, you more or less cook it as it is. Serve the meat with a chimichurri and a bottle of red wine.
You gotta have a little fun while cooking, and Falukorv is a Swedish classic; it is like a patty, only a lot better quality. It is made from pork, and the meat content should be at least 70%. Here we smoke it with cherry wood.
Cherry smoked Falukorv Read More »
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 »
