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!
Smoked caramel sauce
Smoked caramel sauce gives a whole new flavor profile for a klassic sauce. Try it, you will get hooked immediately.
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.
Aioli
Aioli is a great sauce quickly done with a handheld blender. It can be done with a whisk too, it just takes a bit longer. You can flavor it in various ways, but this is a ‘normal’ aioli.
Baby Back Beef Ribs
These are the bovine version of baby back ribs. They’re short and thin, but come loaded with flavor. To succeed with succulent tasty ribs these need to be braised as part of the cooking process.
Tomahawk
Funny name, great steak. I think that pretty much summarizes this bovine cut of meat. The tomahawk is a thick cut ribeye steak with the rib attached. It is frenched, meaning the meat is cut off the rib bone, giving it an axe like shape.
Secreto Iberico
Secreto Iberico, or the pig’s secret, is a marvelous cut. It is located by the shoulder blade, almost hidden, as the name implies (Secreto => secret). It is well marbled and very juicy and tender.
Russian Dressing
Russian Dressing is probably most known as one of the ingredients in a Reuben sandwich. Here’s how to make it. It has a tangy flavor, with a bit of sting, which complements brisket perfectly. I use greek yoghurt here instead of mayo, as brisket is rather fatty and I think the slightly leaner yoghurt is a better match.