This is one of the most tasty versions of stuffed chicken breasts I’ve tried. There is something in the combination of the chicken breast meat with cheese and bacon, that takes this dish one extra level higher. What’s even better – it is one of the simplest dishes as well!
Pilaf is a dish very widely popular in Middle East, mid-Asia, India… There are hundreds of versions, recipes and even names for this dish, but its essence stays the same – it is rice cooked with vegetables, spices and meat. Here’s my take on it, as I learned from a friend coming from the city of Fergana, in Uzbekistan.
This is my take on a BBQ classics – smoked spareribs. I was experimenting with all kinds of BBQ sauce flavors, and the apple one is most definitely among my leading 3 choices for a BBQ sauce.
There are dishes which are so easy, that they can hardly be called recipes. This one is a classic example. The ingredients are minimal, preparation – down to basics. I give you pan-fried salmon with tangerine glaze!
One of the biggest benefits in my line of work is travelling. I work for one of the world’s largest IT companies and get to travel about 10-12 times a year all over the world. Vienna was the very first destination I’ve traveled when I joined the company back in year 2000, and ever since each time I arrive there is a thrill. So today I want to share few of my notes in regards to the culinary side of this beautiful city.
Steak is the most primal thing I know… It was the first thing the caveman made when he learned roasted meat is tastier than raw one. This time I grilled it the simplest way, and I want to share with you my four essential rules for a great steak!
Hey folks!
It’s been a long time – work kept me busy and travelling, mainly in Austria, but here I am, shaking the dust off my smoker and bringing you one of the easiest and cost-effective recipes I know for a smoked turkey pastrami. The honey-orange glaze adds an extra layer of sweetness to this lightly savory meat, resulting in the most tasty pastrami I’ve tried since quite a long.
It’s been quite long since I posted something. Main reason is we’re having a bit of a situation in Israel these days – some “unusual garbage” is falling on our heads, courtesy of our “cousins” from Gaza… But here I am, practically smoking under fire :)!
Last weekend I succeeded to lay my hands on those nice baby back ribs… Unfortunately, pork is not the most popular meat in Israel, and even where it is, baby backs are quite rare to find. But here I am, with 4 decent beautiful racks, which I was dying to get on my smoker.
Grilling a fish really doesn’t have to be a rocket science. Here’s one of the simplest ways to grill a fish I know, producing an extremely succulent fish with great smoky aroma and flavour. Initially, I tried it on a river trout, but this time – it’s a baby grouper, one of the most noble fish of the Mediterranean.
Well yeah, I’m a wee bit Scotch fan. Actually, there’s not even a single Irish or American whiskey in my bar – only Scotch single malts and couple of blends, like Ballantine’s and Johnny Walker. So for me pouring a shot or two of my favorite amber liquid into a sauce or a marinade was nothing but a matter of time. My first attempt was to add it to a brine, and what’s more natural to be brined than chicken breasts? Right!
Blood, Fire and the Pillars of Smoke 