First world problems, I know, but “What to do with the leftover turkey after the traditional Christmas dinner ?”. Curry is a favourite, but this year I wanted to try something a little different.
Fogo de Siôn
Fogo de Chão is, to me, a very special now-American restaurant chain cooking meat over fire “churrasco style” and serving it up “rodizio style”. Brazilian in origin, this was one of the first steak chains I fell in love with when I started to travel to the USA in the 1990’s…Naturally, I recreated two of their signature dishes.
Kentuckyaki Shrimp Tacos
A great fusion ingredient that my wife bought me while on a “girls weekend”. The smell is out of this world – garlic, ginger, soy sauce…and bourbon ! Perfect to try out some shrimp on the Kamado wok.
My latest flame !
Just a quick intro to the latest family member. This is an outdoor oven that cooks at 500C/900F. Why on Earth is that needed, you say ? Neapolitan Pizza, I say ! (And a few other things). Here’s a first look…
How to Say “Tân y Ddraig Goch”
It’s Welsh, fairly obviously. And if you’re Welsh, you’ll have a pretty good idea of how to pronounce it. But if you’re one of the other 99.987% of the population of the Earth, then you may need this handy backgrounder…
Ginny’s Paella al Disco(“ish”)
This is a dish that my wife, Ginny, can make with her eyes closed. It’s one that’s very popular with everyone in the family and has made it across the pond from the UK to here in the USA…despite the need to improvise a little with the ingredients. The twist is that this time (a) I made it (under supervision of course 🙂 !) and (b) we used the “disco” (Cowboy Wok). Oh yeah…
Ropa Vieja Roulade
Another recipe inspired by the collective motivation of the Internet BBQ and food communities I participate in. This week’s challenge was “cook something Cuban”. Ropa Vieja literally means “old clothes” and the traditional way of cooking this is “as a stew” probably in a Dutch Oven or similar. I found this updated recipe and thought I’d give it a go.
Chicken Tabaka Niortskali
This is a dish from Georgia…the country in the ex Soviet Republic, not the State in the Deep South. There’s a new Georgian Spice Blend, a Georgian cooking technique and a Georgian sauce involved here, so lots to experiment with…
Catch35’s Chilean Sea Bass (kind of)
Catch 35 describes itself as an “Asian -accented seafood destination” which is a fairly good description. This dish is inspired by their popular Chilean Sea bass menu item but with some last minute changes…not least of which is that it does not contain Chilean Sea Bass !
Siôn’s 72-hour pizza dough
I only call this mine because I can’t attribute it to any single source and the list of contributors would be too long. It’s technically more accurate to claim to be the editor of this recipe rather than the author. I’ve taken a few ideas on techniques from different places and this seems to give me the best results. Neapolitan pizza dough, naturally.