Picanha
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.
Recipes
Detailed recipes and instructions for cooking various sauces, sides, starters and main courses.
Cherry smoked Falukorv
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
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 »
Veal topside with pepper rub
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 »
Gazpacho
Gazpacho is a really good vegetarian soup served cold. It is easy to make and is great for the summer party or as part of a buffet. Here’s a simple yet very good recipe.
Mango salsa, take II
Yes, I do like mango salsa. Here’s a slightly different way of making it, with lemon and red onion.
Mango salsa, take II Read More »
Veal Shoulder
Veal shoulder refers to the front leg of a calf, and it is fibrous and needs some time to become tender. Here we cook it with somewhat of a Turkish or oriental flavor profile with cinnamon, cardamom, coffee and ginger. Quite different from the ordinary, but it works really well.
Pulled Beef
Here’s a classic pulled beef, this time made with veal. We’re adding plenty of flavor with the rub, mainly thanks to the allspice and onion powder, but with a bit of sting also.