Pork butt with ‘glögg’
Pork butt with ‘glögg’ (mulled wine)? What? Can it be done? Yes of course. The combination is great, with lots of flavor and a little sweetness.
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Butter Baked Fennel
Butter baked fennel is a great way to cook it. The fire turns its flavor soft and sweet.
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Grilled Iberico Racks
Iberico Racks, of Bellota quality, getting grilled on my Big Green Egg. We flavor them with salt, ground cumin and dried tarragon. Yum!
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Smoked Italian Meatballs
Italian meatballs are just great on the grill! We smoke them first, before simmering in tomato sauce with grated parmesan on top. Seriously good stuff.
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Flap meat
Flap meat is a great cut of beef. It is part of the belly, more specifically the inner oblique muscle, also known as sirloin tip. It resembles flank steak (which also comes from the belly), but it’s slightly less fibrous and with a little more marbling. This is a recipe for meat lovers.
Bourbon Beans
Bourbon beans! It doesn’t get much better than this. A classic side dish which is easy to make in less than 30 minutes.
Pork belly burnt ends
Pork belly burnt ends taste salty, fat and sweet. It’s a dangerous combination, and it’s hard to stop eating. Here we braise them in bourbon and glaze them with dark golden syrup. Divine!
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Smoked caramel sauce
Smoked caramel sauce gives a whole new flavor profile for a klassic sauce. Try it, you will get hooked immediately.
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Duck breasts with lemon curd
Duck breasts have great flavor which is somewhere between game and domestic meat. In this recipe they are first smoked, then grilled using a lemon curd glaze. Citrus goes very well with duck.
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