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.
Tag: cast iron
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…
Joe Junior’s Smoked Queso
Queso is Spanish for cheese. This dish is really easy, very forgiving, and exceptionally tasty if you’re a cheese fan. If you can clean out the fridge and melt cheese, then you can make queso. Baked potatoes are optional.
Giordano’s Take Away for the UK
Well, here it is. THE Giordano’s Pizza and if I say so myself, this was awesome. We love Giordano’s, and the thought of going back to the UK without being able to get hold of one of their pizzas is distressing, to say the least. Armed with this recipe we can relax !
Crumpets from Home at Home
Crumpets are a quirk of UK (specifically Welsh !) cuisine and have often been a breakfast or tea-time treat back home. We occasionally find them in the US stores, but during the 2020 quarantine lockdown, one of the major purveyors of crumpets, Warburtons, published the recipe.
Siôn’s Over the Top (OTT) Chilli
Another Internet Hive Mind concept that does have some real benefit when smoking. The idea is that the meat mixture (a kind of mega-meatball) gets a chance to absorb some of that great smoke in the Kamado while the juices just pour into the veggies beneath…
Cobblers !
Peach Cobbler – an American classic. This one has a twist in the form of more American fruit…sweet, juicy blueberries. To be honest, when it comes to something like this, anything goes !
My Makin’ Bacon Bakin’ Steel
There are few things better than the sound and smell of bacon cooking…and to cook it outdoors evokes memories of camping and simple things.
Quest for the perfect Neapolitan crust…
Real Naples-style (Neapolitan) pizza is hard to recreate, and a measure of success is what the crust looks like underneath. There are many tools and gadgets in my arsenal to get me there…
Chicago “Hometown” Pizza
Show this to an Italian and the last thing they’d call it is a pizza. Even the locals call this “pie”…but without doubt it’s a delicious pie. No subtlety to this dish…this is cheese, this is tomato SAUCE, and optionally whatever else you want in there. Loaded deep and in a pie crust.