All right… Hamburger. The quintessence of junk food, well, besides hotdog, of course… But really, to make a really good burger is very much not a trivial job, mind you! Nailing that perfect balance of taste in the patty, ensuring the texture is just right, using just the amount of sauce required (and creating that sauce too!) – that’s a never ending journey… I’ve spent over 10 years perfecting my burger patty recipe and yet, after a trip down to Tasmania, it got a new twist!
Curious? Great! I’ve got a true step by step guide for you, so let’s go!
This is the 3-rd and final post of the “Holy Wings Trinity” series. Growing up in Israel, I’ve learned a lot about the Middle Eastern food, and how diverse it can get… On other hand, I’ve always appreciated the Asian cooking, so in this recipe I simply combined the two and created a marinade, which might seem a bit odd (and honestly, weirdly smelling one too!), but trust me, the wings come out so good you won’t be able to resist! The subtle anise flavour from ouzo is taking the wings to a totally different level!
Continuing the three recipes series I’ve started in this post, this one is so easy it’s hardly can be even considered as a recipe. Use of balsamic vinegar here brings those wings to a totally different level. Try it!
Couple of days ago a good friend told me she & her partner are planning a beer and wings night, and asked if I have any good wings recipe. I immediately remembered three recipes which ended on my shortlist after quite a lot of experiments. This is the first post out of three, so stay tuned!
We start with the sweet, hot & sticky wings – very easy recipe, not too much work, and the outcome is absolutely mouthwatering!
I love experimenting with various tastes when I cook, and especially with Asian flavours. So here I’ve tried a very interesting combination in the glaze for this juicy and tasty turkey breast pastrami. What’s best about this recipe, besides it’s taste and aroma, is you don’t really need a grill or a smoker – it will taste fabulous roasted in the oven as well!
Do you remember the last time you’ve grilled chicken breasts? No? Oh don’t get worried, your memory is just fine! You are in a good company – many people simply avoid grilling chicken breasts. Why? Well, for one simple reason – it often comes out dry as a desert!
In a whole chicken the breast is the leanest part, very low fat, and when grilling it dries almost instantly. So, since shortening cooking time isn’t an option here (unlike beef, chicken must always be “well done” – that’s a food safety matter), another obvious idea is to “push” extra liquids into the meat. Yes, you may use an injector, and by all means, if you’re in a hurry, do use it, indeed! However, there is a much simpler and basic way – brining!
Very often my recipes are quite complex, but sometimes I like to go back to the “keep it simple” approach, and this is one of those times. Hens, simply halved, rubbed with olive oil and spices and grilled – quick score when you don’t want to get into complications.
In my cooking I very often mix and match different styles, tastes and techniques, mainly because I love experimenting, but also because the results can be absolutely stunning. This is one of those adventures – Aussie lamb shanks, seasoned with a wonderful “Three Little Pigs Touch of Cherry” BBQ rub, one of the best commercially available rubs I’ve tried, and then roasted with a pint of Guinness stout (“The black stuff”, as they call it in Ireland).