Archive | Beef

Is This The Perfect Steak

Seeing as summer has officially arrived as of a few days ago (yeah!), many of you will certainly be enjoying grilling up delicious meats and veggies on your barbecue while enjoying a summer evening with friends and family. I found this little video by Jamie Oliver teaching how to make his version of the perfect steak. When it comes to steak, simple seasonings and good cuts of meat are key to making that steak go from average to amazing! So forget about all the fancy seasonings out there and let the cut of meat speak for itself.

He has an awesome tip for checking the doneness of your meat around 5:30 into the video. Don’t miss it. Have a fantastic weekend and make sure to leave me a comment letting me know what you’re perfect steak is!

By on June 28, 2011 in Beef, Blog, Dairy Free, Gluten Free, Low Carb, Main Course

Asian Braised Brisket Part 2. Bun Thit and Goi Guon

Bun Thit or Vietnamese Noodle Bowl

To my delight, the braised brisket we made lasted us an incredibly long time. I can’t wait to try new things and incorporate it into new recipes. For directions on how to make Asian Braised Brisket see Part 1 of this blog post. It’s not hard to imagine using Asian braised brisket in Vietnamese food since it’s common enough on menus. Part 1 talks more about incorporating it into Mexican influenced foods, so if your interested in finding out more see the link above.

I know the word “fusion” is cliche. It’s a word that I don’t care for that much. I think I’ve carried this prejudice for that term since working for a chef in Edmonton at a restaurant called Culina. He carried the same disdain for the word.  However, if the kettle is black, it’s black. This series of recipes with Asian Brisket is really about fusing ingredients and influence from different parts of the world. Heck, if I can drink a Pale Ale from an Asian tea pot, I can probably be cliche enough to admit there is a fusion of ethnic influences going on in these recipes.

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By on April 8, 2011 in Beef, Blog, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Salad

Asian Braised Brisket Part 1. Tacos

In my younger days, I had the privilege of having a traveling work visa to the UK. It truly is a brilliant way for people to travel. It allowed me to go to other countries and work, get established in an area and really get to know it. I could see all the museums, go to the Cathedrals, plays, ballets, parks and sights, but do it in a way that wasn’t overwhelming since I didn’t have the regular time constraints of someone who didn’t live there.

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By on April 5, 2011 in Appetizer, Beef, Blog, Low Carb, Lunch, Main Course, Recipes, Sauce, Snack

Asian Flank Steak and Sushi Salad

At my grandmother’s 90th Birthday, my Aunt was in charge of feeding 50 or so guest. It was remarkable to see how my aunts and uncles were able to feed so many guests and do it with incredible ease. It looked to have been no stress at all. I used to feel stress at a dinner party for 8. However learning from this experience I realized it was more about what a person chooses to serve than it was about the number of people that attend. The best part was that I didn’t feel that the quality or the taste of the food was compromised for the facility of the dish. I have since requested a copy if this recipe and use it on many occasions, for large dinner parties as well as for parties of two. I love that it makes very tasty leftover and the salad can include a variety of vegetables based on what you have in the fridge.  I also love that this recipe has zero oil added and that flank steak is very lean. To make it even more appealing, it happens to be a very inexpensive meal to serve. Even the people I know that won’t touch sushi gobble this salad down and go for seconds.

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By on September 19, 2010 in Beef, Blog, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Salad

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