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!
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.
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.