Have you heard about reverse sear steaks? Ever wonder how they get steaks perfectly evenly cooked in restaurants? How it’s pink from edge to edge?
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vietnamese noodle salad bowl
Next time you want something cool and refreshing for dinner think Vietnamese noodle salad bowl. Simple. Easy. Delicious.
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chicken paprikash rethought
This isn’t authentic. Chicken paprikash is a braised dish. This is a technique I came up with to try to get somewhere close to braised chicken flavour with crispy skin.
Invest in some fresh quality Hungarian paprika. Paprika is the star of this dish. If your star ingredient is weak your results will be weak. You can mix your paprikas up to taste as well. Want a hint of smoke? Use a bit of smoked paprika. Want some spice? Hot paprika actually has a bit of heat.
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bbq brisket done hot and fast
If anyone is maintaining a list of phrases that just don’t make sense please add “hot and fast BBQ brisket”. That just goes against everything anyone ever suggested. In this context though hot means 300F and fast means around 7 or 8 hours so it’s not as crazy as you might think.
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chicken with calabrian chilies
Braised chicken with Calabrian chilies. Delicious. And the skin stays crispy. That’s the great thing about this recipe. Tender chicken. Crispy skin.
rotisserie dry brined pork roast
Dry brined pork roast. Do it. It’s an easy way to ensure moist, flavourful meat. Spit roasting (preferably over charcoal) gives depth of flavour. Put them together for a killer pork roast.