I’m not the greatest fan of beef ribs on the bone. Sure, they’re great, but pork, chicken, and lamb ribs are better! The main reason is certainly not the flavor, but rather the amount of fascia (connective tissue) and fat that does not melt away at times. So, I decided to slow cook the ribs,…
Category: dinner
Classic pork chop with a bit of spice
It’s been awhile since I’ve cooked a pork chop. Wonderful when cooked properly, dry and chewy if over-cooked. But quick and easy. I’ve added a bit more than the standard salt and pepper, but the result is great. 4 pork chops, at least 1 inch thick 1 clove garlic, finely minced 2 Tb ground cumin…
Sweet potato, cabbage, and pecan (creamed) soup
This soup is sweet, nutty, and rich. The final addition of cream just before serving provides a smooth, creamy texture. The flavors are reminiscent of sweet potato pie, but there is no added sugar in this soup. All the sweetness is from the sweet potatoes and onions, offset by the cabbage and pecans. I served…
Spinach, basil, grana and mixed nut pesto
There is no pretty photo with this post. The photo is portioned pesto for freezing. But the pesto is great, freezes well, twaws easily, and comes in handy for quick and easy meals. My girls love pesto in pasta, and this pesto, packed with spinach, pecans, and walnuts, packs a healthy punch. Taken from the…
Pickled chiles
I posted a photo of fermenting chiles a while back on Instagram, and now want to follow up with the recipe and final pics of the product. I am so enjoying these pickled chiles. Almost a bit sweet and sour with a hint of garlic and a finish of good heat. I’ve used the pickle…
Hickory smoked pulled pork shoulder with chunky BBQ sauce
I have only had my Texas off-set smoker for a few weeks, and the weekends are the only time I have to devote the time required, so I’m on a learning curve. But having said that, I was very pleased with the outcome. I started with a boneless pork shoulder, skin on and weighing 2…
Smashed potatoes (Aussie style?)
Smashed potato? I had never heard of the phrase until recently. Supposedly it is an Australian thing? Now, twice-baked potatoes I know. I grew up with these. Larger potatoes, baked in the oven until tender, cut in half, innards scooped out and mixed with any combination of butter, sour cream, garlic, onions, chives, peppers, bacon,…
BBQ Lamb ribs
I’ve posted these lamb ribs through Instagram, but just the photo. Here’s the monologue and recipe (and doesn’t include details on the grilled chicken thighs, bottom right of the photo). I’m not sure how common lamb ribs are for people? Personally, I wasn’t properly introduced to lamb until I lived in England, but my indulgence…
slow cooked bbq chuck steak on the bone
The next cut of meat up for slow cooking is chuck steak on the bone. Each of these pieces weigh in at nearly 2 lb (just under 1 kg). I have dry rubbed these steaks with a mixture of sumac, cumin, anaheim chile, guajillo chile, allspice, cinnamon, oregano, garlic and salt. For those of you…
Pan-fried salmon on a bed of brown rice and red quinoa, with grilled broccoli, carrot and asparagus
I love salmon, and the crispy skin. Salt and pepper alone are good, but I also like a simple marinade with a couple more flavours, 30 min prior to cooking. And I thought I would do a 50:50 mix of brown rice and red quinoa. The nuttiness of the red quinoa matches well with the…
Fruit bowls
Are fruit bowls in the past? Does anyone still keep a large bowl with mixed fruits, not only looking delicious, but tasting delicious? Personally, I think having fruits on display, the contrasting colours, textures and aromas, entices you to eat them. And if you’ve got kids, I think it’s an extra bonus to promote healthy…
Spinach and cheddar quesadilla with sour cream and hot sauce
There’s nothing like a simple quesadilla. I’m happy with some fresh mozzarella alone, but it’s good to throw in something green and a sharper cheese. And if your going to throw in some spinach, throw in a bunch! Let’s say about 4 oz, 1/4 lb, 225 g. And a good amount of sharp cheddar! Fry…
Day to Day Thoughts on Food 