Beef rogan josh is one of the first Indian curries I ever learned to cook. I got it from Madhur Jaffrey’s first book and I thought I was the cat’s meow. People raved. It became a house favourite. It was pretty good. But this is better. Much better.
Indian restaurant vindaloo curry doesn’t have to be blow your head off spicy. It can be. Maybe it should be. But it doesn’t have to be. It can be a flavourful, hot, sour and tomato flavour bomb that lets you taste your dinner. Or it can be palate searing napalm. It’s your call and this recipe lets you do what you want.
Vietnamese beef noodle salad is a quick weeknight meal. Big tastes of lemongrass, beef, chili and fresh herbs hit all the right flavour notes. It’s the best kind of salad. Everything in balance.
Steak with chimichurri sauce is a great way to add some zing to your every-day pan-fried or grilled steaks. It’s an Argentinian steak sauce brimming with olive oil, chili, garlic, lemon, parsley and onion flavour. It’s a totally different take on steak sauce.
These are those meatballs and this is that marinara sauce. The one from the fabled little restaurant in Harlem. The restaurant nobody can get a table at. And the ingredient list is exactly the same. There are a couple twists to help it all come together though. Spaghetti and meatballs deconstructed.
If you want to get the results a restaurant gets you need to use the ingredients they do. Demi-glace is one of those ingredients. It’s a flavour bomb. Pan-frying steaks? Slip a bit in to take the sauce over the top. Prime rib roast dinner? A bit of demi-glace is killer. Roasting a chicken? Drizzle a bit onto the plate after you pour the jus. It’s one of those truly great ingredients.