Pot Roast is a simple, delicious and versatile way to cook protein. When you make a pot roast, let’s say a beef pot roast, you braise the meat and basically overcook it at a low temperature for a long period of time. The longer you cook it for, the more it will fall apart when you cut into it. The easiest way to braise something is to use a slow cooker – set the temperature to low and the timer to 6 – 8 hours. Continue reading “Beef Pot Roast!”
- 1 Dragon Fruit
- 3 or 4 heirloom tomatoes
- equal parts arugula, spinach and butter lettuce (total amount of greens should not exceed the amount of dragon fruit)
- 1 tbsp of fresh oregano leaves
- 1 tsp of fresh chopped parsley
- 1 or 2 tbsp of grapefruit vinaigrette
- salt and pepper to taste
I know, you could just buy the duck fat, but what’s the fun in that?Continue reading “How To Render Duck Fat For Duck Confit”
Whether cooking a fancy dinner to impress someone or a simple lunch on the grill, this recipe is one that will not let you down. It is packed with flavor and it is so simple to make! Continue reading “Pork Chops rubbed with porcini salt”
This sandwich is delicious, light and made in 15 minutes! These type of meals can really save the day some times. That’s why it is important to keep your fridge and pantry stocked with certain ingredients that are pretty reasonable in price, but like I said, will save the day when you don’t seem to have anything to cook. Continue reading “Ham and Cheese Sandwich”
Stuffed Cornish hen on a Canadian cherry salad topped with a red wine sauce infused with pomegranate seeds.
Hosting for a large group of people and need something easy that will guarantee success? This lamb leg dish is extremely easy to make and feeds a lot of people. It is great for large parties, especially because it only dirties one skillet and it cooks mostly in the oven. So all you do have to do is seal the juices in and wait for that internal temperature to rise to where you want it.
Here is a step by step guide on how to make this lamb leg, with detailed images explaining the process. It really is novice proof.
Chop basil and ham. On a non-stick pan place all the ingredients except the basil. Stir and bring up to medium-low heat. Keep stirring occasionally to avoid the eggs from sticking to the pan and remove from heat for a few seconds as needed if the pan gets too hot. 2-3 minutes in add the basil. Cook to desire consistency. Enjoy! Continue reading “Ham and Basil Scramble”