For those that aren’t too familiar with eating fish, Pike Perch is a great “starter” fish. It’s white meat, easy to cook, and reasonably priced. You buy filets at your local fish monger, and cook them in no time. This time we fry it in plenty of butter.
Pike Perch fried in butter Read More »
Sirloin steaks, or New York Strip steaks, are reasonably priced and good value for money. And they’re quick to cook. Here’s how to make a really succulent sirloin steak. The same procedure can be applied on other steaks also of course. They’re cooked in the oven first, to heat them up slowly and keep the moisture in.
How to cook a sirloin steak Read More »
Duck breasts are easy to cook, as long as you adhere to some basic principles, and the flavor is fantastic. You can buy them all year around in the super markets, there’s usually two in each package.
Oven roasted duck breasts Read More »
This is probably the best pork belly ever. I know, that’s a bold statement. But this pork belly is to die for. And I cook it in the oven! This brings out all the sweetness and great flavor of a pork belly. Eat it with potatoes, or thin slices on a sandwich, or whichever way you want. Here’s how to make it.
Oven Roasted Pork belly Read More »
How can you not love lobster rolls? To me it is a bit of a heathen dish, chopping up lobster to serve in a hot dog bun. But it tastes great, though, and is somewhat of an American classic. Here’s how to make it.
Here’s a great way to make sticky Jamaican chicken drumsticks. They are marinated in a dry rub for a few hours, then grilled on indirect heat. Finally we glaze it with a sticky sauce. Yum!
Sticky Jamaican chicken drumsticks Read More »
Here’s a sticky bbq glaze that works for both chicken and ribs. A sticky glaze should be part of your standard repertoire, here I’m sharing my version.
Here’s another version of the BBQ fatty. I use ground beef, and wrap it in bacon. This is a greek style fatty, with olives and feta cheese. So fresh.
Time for a true autumn cook! This time I’m smoking a full rib roast with bones. It does take a while, but is well worth the wait. Here we flavor it with allspice, to give it a Jamaican flavor profile. Try it out, you’ll love it!
Cherry smoked rib roast Read More »
