Mar 15
There was a time in American history when the family would sit down for a roasted chicken or a roast beef on a Sunday afternoon. This image almost seems like a Norman Rockwell painting, but it was a very real weekly occurrence. For too many the process of roasting a chicken for Sunday dinner is …
Mar 14
Giblets are the polite culinary term for the organ meat, also known as offal for poultry (chicken, turkey, goose, duck…you get the idea). Giblets typically include the heart, liver, gizzards and the neck. Yes, the neck is not an organ, but in the United States, the neck is typically included in with the Giblets. The …
Mar 01
An American (or maybe just Texan thing) that I have whole-heatedly embraced is using a dry rub when grilling meat, whether in the broiler (grill) or the barbecue. Dry rubs are spice mixtures that are rubbed onto raw meat before cooking to impart flavour and caramelisation, however unlike marinades they don’t tenderise. To begin with …
Mar 01
It may be a little stretch of culinary license to say that this dish is Chinese, but a review of the ingredients makes it difficult to argue that the meal has not been heavily influenced by the use of Asian ingredients. The history and development of this meal is simple and follows a standard theme …
Feb 28
The next best thing to drinking tequila is cooking with it. It wasn’t until I got to Texas I realised how many varieties of tequila there were, unlike the UK where we a limited to one brand that comes with a little red sombrero lid and I’m sure is just tequila flavour. This recipe for …
