I really enjoy a trio of sliders. They’re so easy to eat and they don’t overwhelm your appetite. However, I am often disappointed by the buns restaurants and bars use. They’re usually the generic fluffy bun, tasty and fresh, but I feel sliders are way more fun when served in between something more interesting. Hence today’s recipe, Tuscan sliders.
The bistro burger is a chunky succulent burger, topped with thick slices of brie and lashings of thyme scented caramelized onions. You will have to put your calorie counting aside to enjoy this one, and I recommend that you do, because it’s epic.
I really think this burger might have the ability to place #1 in my burger lab series and reign supreme as my ultimate burger.
How about something different to serve the family during the holidays?
Veal egg rolls with tamarind sauce are a great lead in to a dinner. Scrumptious stir fried meat and veggies encased in egg roll wraps and some tasty dipping sauce. No need for a plate or flatware, just your hands will do fine.
I cannot remember the last time I had filet mignon with herb butter. A seriously dense cut of steak, it’s richness heightened by butter and herbs. It’s such a grown-up meal, great for the holidays and any celebratory dinner.
Beef stew is one of those meals you enjoy sat on the sofa with your feet up while you enjoy your meaty meal. With a glass of wine perhaps watching a movie or TV show that has you gripped – am I right? Well that’s what happens in my home. So if you’re in the mood for a meaty meal with complex flavors try my Asian beef stew.
It’s Sunday Supper time, and I am chowing down on petite filet with baked figs. This is a simple recipe, the petite filet is seasoned and then grilled and then topped with baked figs and accompanied sauce. This is so tasty, the robust flavors of the meat and the lip smacking sweet and savory fig sauce is a winner, share this one with those who you love, and they’ll love you right back.
Will you be the grill master this July 4th? If yes, try my bison rib eye with avocado dip. Add it to your menu and serve something different.
I have wanted to try bison for some time, so when I stumbled across it while shopping online for food at Freshdirect I decided to buy some and give it a whirl. I wasn’t entirely sure bison would be for me, I thought it would taste fiercely gamey and possibly tough on the palate, but I was wrong. Yes, bison does have a gamey taste, but its subtle, and so long as you don’t overcook it, you will experience a texture much like beef.
I prefer to buy meats that are naturally raised, which can be costly and a little difficult to find at times. So I was pleased to learn that bison is mostly raised in ranches, grass fed, without the use of hormones or antibiotics, and not too much of a strain on my finances. Note that I mentioned that most ranches provide bison that is grass fed without hormones or antibiotics, but not all, so if naturally reared meats or sustainability are important to you, do a little research to make sure the bison rib eye you buy is sourced from a ranch that adheres to regulations and industry standards.
Bison is a great alternative to beef; a bison rib eye has considerably less fat than a beef rib eye and is a breeze to cook. I grilled my bison rib eye on moderate heat.
How about pork belly and pico de gallo for Cinco de Mayo?
Since my visit to Chef Roble’s restaurant, Streets in Williamsburg, Brooklyn last month, where I had the most amazing adobo chicharrones, I’ve wanted to do something with pork belly. So I’m really excited to share this recipe with you. This is a spicy recipe, the adobo peppers with chipotle sauce in the marinade for the pork really packs a punch, so if this is too much heat for you, you can temper the spiciness by adding a tablespoon of agave to the marinade. If you are a real heat lover then you should add a sliced jalapeno to the pico de gallo.
A good accompaniment to this pork belly and pico de gallo would be rice, or you can slice the pork belly and stuff it and the pico de gallo into tortillas – a fantastic taco and will be a real crowd pleaser for pork lovers.
Cinco de Mayo is hardly the time to watch calorie intake so indulge and recreate my pork belly recipe.
Steak and eggs, a self-indulgent brunch, which in my view should be preceded or followed by a brisk run, but a great meal nonetheless. I have only been eating steak and eggs for the past say, 5 years. Its not a meal that was offered that much in London. The English are more drawn to the regular bacon and eggs, but with baked beans. Yes, baked beans! Yum. I used to add butter to my baked beans and some slivers of yellow onion, but I digress. I promise to feature a typically British “brekkie” some time soon.
As I mentioned, steak and eggs isn’t a meal I was brought up on, but I do enjoy it once in a while, when its made well – a choice cut of steak being primary. For my recipe today I used antibiotic free local harvest Angus sirloin steak – a fabulous piece of meat, tender and juicy. There are many that would go for a piece of skirt steak when making steak and eggs, but I really feel sirloin melds way better with eggs than skirt. Its a slightly denser cut of meat but still has the ability to melt in your mouth, so long as you buy a decent cut of meat. I must have ketchup with my steak and eggs, but is never enough for me just on its own I have to have my chimichurri sauce made with fresh parsley and garlic. I slice a piece of meat, dip it in the chimichurri sauce, then dip it in the ketchup then load up the fork with eggs – ayyyy!
You may be wondering what the chips piled on top of my steak and eggs are. They’re taro chips very thinly sliced using a mandolin and fried in a deep fryer for only a minute. Taro is known for its health benefits such as lowering blood sugar and blood pressure, improving digestion and circulation, protecting the skin and boosting vision health and, is purported to combat certain cancers and can even be used to draw out carcinogenic toxins when made into a plaster. A pretty impressive root vegetable – right? I grew up on Taro, or as my mother would call it, dasheen. My mother used to boil it and then mash it up with some milk and a little butter and give it to me when I was a baby #myfirstmeal! I don’t have any recipes featuring taro right now, but I promise to rectify that. Taros deserve a recipe.
So back to my steak and eggs. Give it a try. Make it as a celebratory brunch, a date brunch with a worthy fellow or gal, or just because, you’ll love it.
Don’t you love short ribs? They are so satisfying they make me smile.
When I’m out socializing I often order a side of short ribs with fries and marvel over the taste. I’m sorry, its been a while since I had some short ribs, so I’m all kinds of excited.
I’ve created Asian-style short ribs today, they have a real smoky taste, and I would say they are nurtured rather than just simply cooked. The ingredients are an important part of this recipe, but the way in which you plate your short ribs will be the big seller to the lucky folks invited to eat them. So pile them high and make them look interesting.
