Tuesday, August 29, 2017

Salt Crusted Tomahawk Steak

I am a caveman when it comes to steak - give me a Tomahawk anytime! I love the dramatic presentation of the Flintstone cut when it is served and the flavour of the steak is simply amazing. The double-cut bone-in ribeye has quite a large amount of inter-muscular fat. Both the huge bone and inter-muscular fat give the steak loads of flavour when cooked. 

So you can imagine my excitement when I came across a cooking technique that, I thought, could elevate the Tomahawk steak to another level. Last week I watched a video on a barbecue youtube channel featuring a salt-crusted Cote de Boeuf recipe. The idea was to encase and bake the steak in a thick layer of salt paste to seal in the flavour and keep the natural moisture of the steak inside, ensuring a juicy cut. The steak was then removed from the hardened salt crust and finished off quickly on the grill for the char and grill mark. I was totally captivated and knew instinctively this would be another recipe to be added to my “to-die-for” collection.

Friday, August 25, 2017

Homemade Gnocchi with Kurobuta Pork Toulouse Sausage Meat

Food made with love always taste better.

Wife loves gnocchi and last weekend I got all the kids to help out in the making of these lovely potato pillows. 

Besides preparing our own dinner, making gnocchi was a bonding session for the family. We got our hands dirty (with flour), distributed the work and cracked jokes along the way. It was not quick and not super easy. There were numerous steps of repeating the same task. Making gnocchi requires time, determination and patience but it was through the process that the kids learn about such values and appreciate the gift of giving and love.

Gnocchi is a labour of love. It does not require the most expensive ingredients but to me it is the most luxurious of pastas. It shows anyone you serve the handmade gonococci to, that they are special to you. That you are willing to spend the time and effort for them. They are worth it and you love them.

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