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Beef „BBQ Style“
Grüner Spargel / Kartoffelwedges / Orangen
Sommerzeit ist Grillzeit. Nicht nur in Amerika ist das klassische BBQ zuhause, nein auch in den arabischen Ländern gibt es dank der vielen Gewürze und Kräutern fantastische Grillgerichte. Hier ein Rezept mit einem in BBQ Soße eingelegtes Rindersteak, dazu Kartoffelwedges mit arabischen Gewürzen und einen einfachen aber fruchtigen Spargelsalat mit Sesam und Sumach.
Ausdrucken, nachkochen, teilen, diskutieren, viel spaß.
The full recipe for this Beef Bourguignon is available at www.icookfood.com/2008/01/beef-bourguignon.html
"Shaking beef – Bo luc lac" 22
Wok sautéed cubes of tender filet mignon served with lime, salt and pepper dipping sauce
I hate to even think of this plate: beef was simply terrible - below cafeteria quality; the fact that it was a tenderloin did not help, as even the best cut of meat wouldn't help a substandard product. The only thing I could taste was industrially packaged, ground a while back black pepper - there was no other flavors - no umami, no sweetness, nothing. Acidity form lime got lost and was not needed; presentation was acceptable, but who cares?
Now, compare this travesty of a plate to what a Bò Lúc Lắc should be: www.flickr.com/photos/nicknamemiket/16322841865/
At $11.50, no less.
Beef Stew made in a slow cooker. I cooked it with beef stock but I topped it up with water because I was afraid it would dry out. In the end I had to reduce the sauce. Very good for throwing whatever I had in the fridge! The beef ribs wasn't bad in a stew, almost melting and falling off the bone. They were a bit on the fatty side though.
It also had a tin of tomatoes, carrots, celery, baby onions, bay leaf and olives.
I served it with steamed cabbage to provide a foil for he richness.
Ah, the allure of the beef and onion pie! It's like a culinary hug from your grandma, wrapped in a flaky pastry blanket. People love them because:
1. Comfort Food: It's the edible equivalent of a cozy sweater on a cold day. Who can resist that warm, savory filling?
2. Nostalgia: Eating one is like taking a delicious trip down memory lane, back to simpler times when your biggest worry was whether you'd get the last piece.
3. Convenience: It's a complete meal in a portable package. No need for fancy utensils—just grab and go!
4. Flavor Explosion: The combination of tender beef and sweet onions is a match made in taste bud heaven. It's like a party in your mouth, and everyone's invited.
5. Pie Magic: Let's face it, everything tastes better when it's wrapped in pastry. It's like a universal law of deliciousness.
So, next time you bite into a beef and onion pie, remember you're not just eating food—you're experiencing a little slice of happiness. 😋
Hida Beef is a must-eat when in Takayama and a Hida Beef Bao is a must eat dish using Hida beef.
I believe we bought our Hida Beef Bao from Hida Gyuman Honpo:
maps.app.goo.gl/2dejUFwSPfCA1AX98
Takayama Old Town is a pleasant place for a walk. It is a Nationally Recognized Important Historical Building Preservation Area featuring houses from the Edo period. The streets are mostly lined with souvenir shops and eateries, but there are also some old Merchant Houses to visit.
This quesadilla was made from beef brisket and served with the wonderful New Mexico green chili sauce at Tortilla Flats in Santa Fe, New Mexico.
1/2 Cup Leftover beef broth from roast
1/4 Cup heavy cream
1/4 Cup milk
1 Tbs butter
Cut up roast (use as much or as little as you want) diced
3 Cups noodles
2 Cups mushrooms (sliced)
Flour (for dusting meat)
Parmesan for garnish
Cook noodles according to bag.
While noodles are cooking, melt butter in sauce pan over medium low heat. Toss diced meat in flour and add to sauce pan. Once butter is fully melted and has coated the flour and meat mixture, add heavy cream, milk and broth. Add mushrooms to this mixture and increase heat to medium. Continue stirring so as not to scorch the dairy.
Once noodles are done and drained, add them back into large pan, pour mixture over noodles and mix thoroughly.
For more recipes visit farmraisedcooking.wordpress.com/
One of the first bee-flies for the season.
Photo: Fred
26 August 2014 I posted the fly to Bowerbird and received this reply: Ken Walker says I asked Dr David Yeates (CSIRO, ANIC) to comment and he replied: "It is a very cute Comptosia, but beyond that - probably not described." Thanks Ken and David
Chef Gordon Ramsay's Beef Wellington is a culinary masterpiece, renowned for its elegance and complexity. This iconic dish features a tender beef fillet, coated with a savory mushroom duxelles and wrapped in prosciutto. The entire creation is then encased in a golden, flaky puff pastry, baked to perfection. The result is a harmonious blend of flavors and textures: the juicy, flavorful beef contrasts with the rich, earthy mushrooms and the crisp, buttery pastry. Often served with a red wine reduction or Madeira sauce, Ramsay's Beef Wellington exemplifies gourmet dining and showcases his exceptional culinary skills.
Bombylius major
I was thrilled to actually get some photos of one of these for the first time, and although many others have far better photos it is an achievement for me!
Was looking for a classic dish for Christmas dinner. It was a toss between this and a rack of lamb and Gordon Ramsey's recipe won the toss, it came out pretty good for a first timer. This is a great entree for a party. It took about 2 hours to prepare from start to finish but it is worth it.
This mouthwatering wagyu beef skewer is a testament to the craftsmanship and premium quality of Japanese cuisine. Perfectly charred on the outside and juicy within, each cube of wagyu boasts an irresistible caramelized crust. The intricate marbling of the beef ensures a melt-in-your-mouth tenderness that pairs beautifully with its robust flavor. Lightly seasoned to enhance its natural richness, this skewer is served with two simple yet impactful accompaniments—a pinch of flaky sea salt and freshly grated wasabi. The salt emphasizes the beef's savory depth, while the wasabi introduces a delicate heat, cleansing the palate with every bite.
Presented in a sleek black tray adorned with stylish branding, this street food gem is both elegant and approachable. The skewer’s golden bamboo stick provides a rustic touch, highlighting its artisanal preparation. Behind the dish lies a vibrant setting of Japanese street food culture, with QR codes and colorful design elements capturing the energy of modern Tokyo dining.
This wagyu skewer is more than just food; it’s an experience. The balance of textures, flavors, and visual appeal encapsulates the essence of Tokyo’s gourmet street eats. Perfect for food lovers seeking an authentic yet elevated bite, this dish represents the pinnacle of wagyu’s versatility. Whether enjoyed as a quick snack or part of a larger culinary adventure, it’s a must-try for anyone exploring Tokyo’s dynamic food scene.
Mmmmmm... I'm suddenly reminded of the Australian sausage sizzle? The sausages are beef and from Hardiesmill.
I went a little overboard taking photos of my mom's beef noodles but its really hard not to keep shooting loads of this stuff. Marinated beef shin slowly cooked in a slightly spicy beef broth with mustard greens, white noodles and chilli fried salted vegetables. I so need to go get the recipe off my mom.