It’s been months since I’ve posted a new recipe! Other interests and commitments have taken priority, and I’ve been eating steak at least a few…
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Bulgogi(ish) Blade
A new recipe must mean motorcycle season is over. Here’s a quick spin on Korean beef bulgogi. The real deal would be made with gochulang…
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Tallow Balm
What’s something that’s not food doing on a cooking website? I’ve said for many years that if you wouldn’t eat something, you shouldn’t rub it…
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Potato & Onion Frittata
I made this for Christmas Eve brunch and it was straight-up delicious! The picture is proof these recipe tests aren’t always perfect the first time.…
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Mushroom Garlic Butter
A friend of mine is a hardcore mushroom forager. She’s also really generous and brings me bags of her dehydrated harvest. Grind up those dried…
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Chicken Mozza
Thanks to my amazing wife for brainstorming this one with me. We had bacon and chicken I wanted to use up. Deciding on a flavour…
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Skirt Steak with Chimichurri
If you can’t find skirt steak, other cuts will do. Just cook them accordingly. If you don’t have a small food processor for the chimichurri,…
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Creamy Coleslaw
I know it’s grilling season and many of you are looking for some speedy sides. Ask and you shall receive! Time: 10 minutes Serves: 6…
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More Spice Blends
These blends are fantastic on ground meat, whole cuts, roasts… They don’t have salt as I often dry-brine (salt the meat overnight before cooking) and,…
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Butter Shrimp
Think butter chicken flavours, but shrimp. Use ghee for the richness if you can. They key to success is getting the pan ripping hot to…
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