Every once in a while, an inspirational idea comes along that both simple and ingenious. Thus was the case with Over the Top Smoked Chili, conceived by Dawn and Johnny Barnes back in 2016. Once tasted, you’ll probably never go back to normal chili again. We haven’t.
Find out how to make a truly game changing dish with this simple technique.
Continue reading “Over The Top Smoked Chili”
Whilst on holiday, we discovered The Crumpet Shop in Seattle. A charming little breakfast joint near Pike Place Market, it serves a cornucopia of crumpets to kick-start the day. We tried a few, the stand out being green eggs and ham, a clear nod to the classic Dr. Seuss book.
On returning home, we gave this a go … it’s now one of our go to breakfast dishes.
Continue reading “Green Eggs and Ham Crumpets”
I made the classic dish of Vietnamese braised duck and pineapple a while ago. It was good, however my wife suggested roasting the duck to bring out more flavour. I agreed.
Discussions with a friend in Saigon revealed that Vietnamese roast duck and pineapple isn’t a traditional meal in his country. He also liked the roasting idea. So I created a recipe and named the dish Vịt Nướng Thơm (a literal translation). My wife approved.
Continue reading“Vietnamese Roast Duck and Pineapple” Continue reading “Vietnamese Roast Duck and Pineapple”
Recently we cooked a lovely 2 inch thick rib-eye steak using the reverse sear technique. The beef was cooked evenly throughout, and the rubbed seared crust was outstanding. It was some of the best steak we have experienced, our cats confirming this assessment.
I recently found a great recipe for double-cut pork chops. This used a spice rub from Dizzy Pig that is inaccessible where I live, so I made my own rub based on the ingredients of their product. It resulted in some of the finest pork chops I have ever tasted. Enjoy! Continue reading “Glazed Double-Cut Pork Chops with a Spice Rub”
The Cook's Digest 