Today I want to share something very special. Usually, buckwheat is found in the organic foods sections of the supermarkets and not really popular among those who are not after pure organic and healthy food lifestyle. However for me, born and raised in the long gone Soviet Union, buckwheat is a taste of childhood, no less than that. Back then, unlike many other foods, buckwheat was freely available in the stores, and that made it one of the pillars of russian cuisine. The dish I am about to show you had no name other than “buckwheat with meat”… But I’ve taken it a bit further, upgraded it to the next level, if you like, and took the liberty to compare it with another dish I really like – persian pilaf, as, mind you, the preparation steps are almost identical. Hence, here I am, giving you the “buckwheat pilaf”, a dish which is about to change all you’ve known about buckwheat till now!
Sooo…. I finally got my smoker! Before moving to Sydney I had a Weber Smokey Mountain cooker, which I unfortunately had to leave behind. For the last 6 months I’ve been doing market research trying to find a better smoker, but eventually I am back with my trusty “R2D2”, as my two little “Star Wars” fans named it.
Today I am going to talk about one of those recipes demonstrating how the basic techniques make an amazing outcome. Turkey legs are among the cheapest cuts of meat you can get, but, cooked right, will become a real treat!
Unless you are a vegetarian, vegan or anything like that, you probably do like a good burger… I mean, what’s there not to like?! A nice beef patty, topped with some good cheese, veggies and a toasted bun, dressed with barbecue sauce and aioli… So here’s my take on the all times classics – beef & lamb cheeseburgers, recipe I’ve been making for the past two years, mainly because my boys simply won’t give up on it every weekend 🙂
Pork loin is one of my favorite cuts. It is equally great for steaks, kabobs or, butterflied, as a wrap for stuffing it with anything you can think of. But today I am sharing a whole pork loin roast, a classic indirect grilling made simple.
To me, leg of lamb is a perfect entertainment dish… One leg usually is enough for 8 to 10 very hungry men, and it’s bloody impressive, you gotta admit that! 🙂 So today I give you my South African style marinade for lamb, in which the garlic and the ginger give the meat another dimension of taste and aroma.
Kebab is the most popular fire-roasted dish in the Middle East, Eastern Mediterranean and South Asia. There are hundreds of ways to prepare kebabs, as well as quite a few names for it, but essentially, they all mean the same – fire roasted meat on a skewer. So here’s the way they make it in Armenia – Lulah Kebab!