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 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.
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 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.
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.
Here’s a warm summer salad that could either be a lighter lunch or a fresh starter meal. It is easy to make and really fresh. Serve it right away, as it should be served warm.
Smoked oxtail casserole adds a new twist to an old classic. It’s a good recipe to make on a rainy day. Here’s how to make it.
Smoked oxtail casserole Read More »
Let’s try something new; we’re going to do a deer blade steak with oriental flavoring. We’re serving it with a classic risotto here, but you could also slice the meat and make a fresh steak sandwich with it if you like.
Cilantro board sauce is a great sauce for different cuts of meat. It is also a fun alternative if you’re tired of chimichurri. 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.
Cilantro board sauce Read More »
