Pork piccata is a great alternative to the more obvious chicken piccata. It’s easier to prep. It’s less likely to dry out. And it has more flavour. What is not to love here?
meat
pan fried steak with dijon white wine sauce
While a grilled steak can be pretty good I’m not happy unless there’s a sauce. For me, a pan fried steak is where it’s at. A splash of wine, a bit of stock – in this case veal stock – and a couple of flavour highlights and you move into serious territory.
The French have mastered at least 100 different pan fried steak dishes – and yet there’s no grilled steak recipes in the Cordon Bleu at Home…
montreal smoked meat
Montreal smoked meat is Canada’s answer to the pastrami sandwich. It’s a seriously great sandwich.
sous vide pork carnitas tacos
Sometimes you screw up. If you don’t you’re not trying hard enough. That’s exactly how I came up with this. I was trying to make these amazing sous vide pork carnitas cubes I saw Rick Bayless do. When they hit the frying pan the pork lard melted and they self destructed. Time to make tacos!
texas bbq beef short ribs
Texas knows beef. Texas knows barbecue. Shouldn’t be a big surprise to anyone that Texans make awesome barbecue beef. Making BBQ beef short ribs is an outstanding way to use a cut classically reserved for braising.
reverse sear steaks
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?
vietnamese noodle salad bowl
Next time you want something cool and refreshing for dinner think Vietnamese noodle salad bowl. Simple. Easy. Delicious.
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.