Chinese-style sausage is one of the hidden gems of the culinary world. I love keeping it in my pantry, it has a subtle sweetness and a satisfyingly chewy texture.
Combined with Aussie prawns and noodles, this dish turned into restaurant-quality noodles.
Definitely worth a try!
Chicken frank, lamb sausage, chicken wings, and lamb chops.
“Bulgogi” means “fire meat” in Korean and is one of Korea’s most loved beef dishes, usually enjoyed on special days with family.
With thinly sliced beef and instant noodles, I decided to create my own Bulgogi noodles.
It turned out amazing, so glad I made it!
Travel tip: always say yes to the hotel breakfast in Cairo.😄
It was reallyyyyyyy delicious...(Bhook lag gyi firse)
Sel Roti, a kind of sweet-ish bread. With a potato curry that is little spicy and tangy.
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I had some red wine that I wanted to use up, then I noticed Vidalia onions were back in stores & they are one of my favorites so I decided to plan a meal around them with some pork tenderloins I found on sale. I seasoned these pork tenderloins in a blend of salt, raw sugar, peppercorn medley, grains of paradise, garlic powder, sumac, arbol powder, & celery seeds using fish sauce as a binder going heavy on the peppercorns. I cooked them on my Weber Smoky Mountain smoker at 275F for 25 minutes on the middle rack with the water pan removed. After that I placed the meat right over the coals to achieve a nice sear. I basted the tenderloins in red wine that I had marinated onions in overnight (the onions were caramelized for the final plate). I also glazed one of the tenderloins in a red wine reduction BBQ sauce that I made. I served the tenderloin with the marinated onions, mashed potatoes with red wine compound butter, & onions roasted directly in the coals that were topped with pickled onions, fried onions & red wine compound butter. The tenderloin was amazing & while some may say this plate was onion heavy other people will totally get it.
I always keep rice noodles in my pantry, they’re one of my favourites.They can be a bit tricky to cook since they’re so fragile, but when done right… they’re so worth it.
Ciao Friends,
For the past couple of weeks, I was inspired by watching authentic Neapolitan pizza making @ home using a standard Electric Oven, and I was truly inspired to take an attempt after watching this genius and very awesome person, Vito Lacopelli.
My pizza-making attempt is from TOP to BOTTOM.
I started with the Direct Dough method & eventually switched to Poolish, which allowed good fermentation of the dough to start showing the puffing of Cornichone.
Vito gives really good tips on how to bake the pizza in a home electric oven that can reach MAX temp of 550F. Without his tip, I wouldn't have gotten leopard spots and ideal charring of cornichone.
Reference:
I'm not yet there in making perfect Neapolitan-ish pizza, but I feel encouraged with my progress. I'm happy to receive feedback on how to make even better puffy, crunchy, crusty pizza.
Thank you for taking the time to read my POST.
Have a good week and summer!
Ciao 👋 🍕 😋 ❤️