This Eurasian dish was the signature dish of the Miss Macau Restaurant in Macau. It was the favorite dish of Miss Macau 1993, who was the daughter of the restauranteur. (As of this writing, the restaurant still exists on Taipa Island. There is a recent recommendation of it in the South China Morning Post Taipa Read More …
This Filipino classic is steak with a savory sweet and sour sauce based on onions, soy sauce, and lemon juice (actually calamansi juice if it happens to be available). There are many way to do this dish, and I chose a variation with a larger amount of a thicker sauce than some other recipes. These Read More …
This is a great special dinner for two, which is really not very hard. I used a sous-vide cooker, which ensured that the steak inside the crust was perfectly cooked, but the steak can also be cooked the old fashioned way, in a frying pan. This is an adaptation from a recipe by Jordan Kenna Read More …
As part of our English themed Christmas dinner, we bought a 6 lb. standing rib roast for 6 people. Following some ideas in Serious Eats, I first salted and peppered the exterior surfaces, and let it stand while I heated my MasterBuilt Electric Box Smoker to 200 degrees. I roasted it in the box smoker Read More …
These meatballs in a spicy sauce were tasty with good bread, in this case Lepinja with Preferment . The recipe below is how I prepared them following a recipe from The Homesick Texan. 2 chipotles makes for a sauce which is probably too spicy for most people, although not for us. Also 1 tsp. of Read More …
Here it is together, Boxty with Beef and Mushroom Stew, the way I had it at an Irish pub in Calgary. Here are links to the two component recipes. They are good together or separate and with other dishes. For example, the pub also served boxty wrapped around chicken tikka masala. Beef and Mushroom Stew Read More …
1-1/2 lb beef stew meat, cut up into 1 inch cubes 1 lb. brown mushrooms, cleaned and quartered 1 large onion chopped 2 cloves garlic, chopped 12 oz. bottle Guinness stout 1 cup beef stock 2 Tbs. tomato paste 1 Tbs. flour ½ tsp. dried thyme 1 bay leaf 2 Tbs. Worcestershire Sauce 5 Tbs. Read More …
This is planned for one of the dinners on our upcoming Boundary Waters canoe trip. I just tested it tonight under semi-field conditions (one pot and using the sour cream powder), and it tasted fine other than discovering that we were using old mustard powder which was bitter and needed to be replaced. Thus the Read More …
This favorite from Robb Walsh’s Texas Cowboy Cookbook has been adapted to be suitable for backpacking and canoeing trips. It illustrates a basic point, which is that a very wide range of dishes can be eaten on backpacking trips as long as they are at least partially prepared and dehydrated first at home. (6 servings) Read More …
Carol spent part of her childhood in Turkey when her father was in the army, and shish-kebab is definitely one of her good food memories. One of Carol’s nephews was over for dinner twice recently and got shish-kebab both times, the second time as a specific request. Readers of GreasyLittleBirds have come to Read More …