I have decided to break my own, self-imposed rule about using instructional photos.
There is the old adage: ‘A picture is worth ten thousand words’.
I will, however, not post my few how-to photos before the recipe.
The reason I get so irritated with bloggers who post step-by-step-by-step photos on every recipe is that they post them before the recipe. … Continue reading.....
Grilled Duck Breast – aka Magret de Canard is, in our opinion, better than grilled steak.
As an added benefit, it suits the hidden pyromaniac in mon mari.
It is not something that I ever do in a skillet in the kitchen…. It would make a worse mess than pan-searing foie gras.
I did a slow-roasted duck breast… Continue reading.....
This is not proper aioli.
This is a marinade and basting sauce for grilling.
I am not going to go through the effort of making a proper aioli or allioli to have it cooked on a barbecue.
For the curious…..
Aioli is, usually, the French version of a garlic and olive oil emulsion and is often made with an egg … Continue reading.....
One of the leftovers from my first, very brief, marriage was a recipe for home-made barbecue sauce.
If I remember it correctly it was a combination of French Salad Dressing, Open Pit BBQ Sauce and numerous other ingredients.
What I don’t remember at all is why I (or we) decided we needed make it, using rather strange ingredients. I’ll blame … Continue reading.....
It’s warm enough, and not raining.
Mon mari is willing to do his bit and take over summer cooking.
That means that he’s now doing the mundane, every day cooking on the gas grill rather than the weekend cooking on charcoal.
Obviously, it’s also time to make some Barbecue Sauce.
This sauce has a bit of ginger which we … Continue reading.....
Orange marmalade is a pantry staple at our house in the summer.
Mon mari likes it on toast.
I like it in marinades.
When you are marinating any sort of meat it helps to poke it with a fork a few times, then turn to soak up the marinade.
I think that is especially important with chicken breasts…. They can … Continue reading.....
Can one ever have too many barbecued chicken recipes?
The barbecue sauce is simple. I heat it only because it helps meld the flavors of the spices.
Use half as a basting sauce and half as a dipping sauce.
The barbecue sauce works on chicken breasts, pork chops, or whatever you have on the grill. (Not steak…. Please,)
… Continue reading.....
I have had a bad habit my entire life (okay, maybe more than one).
If I see something that is hard to find I buy it, then don’t use it. I ‘save’ it because I may never find it again.
Which action defeats the entire purpose of buying it in the first place.
I am trying to rehabilitate myself.
In … Continue reading.....