A shake dedicated to the art and science of good eating and drinking, as created by us.
That last bit is key. Descriptions and recipes are encouraged but having been made by you -- that is a requirement.
so, this is one of the most typical dishes in portuguese cuisine.. simply grill the piece (ought to be thick) in low fire and LOTS of garlic, add some potatoes that were previously lightly boiled and boiled veggies .. when serving, add generous quantities of good olive oil .. we only use salted dry cod, so before grilling it, it needs to sit (or better, dive) in water to loose the extra salt...
Pug inspecting the raspberry bread and butter pudding.
Husband made these for my birthday, they're a favourite.
INGREDIENTS soft butter for spreading (he used Lurpak) 12 slices bread, crusts removed 200g frozen or fresh raspberries
CUSTARD 2 eggs, lightly beaten 1 cup milk 1 cup (single or pouring) cream 2/3 cup icing sugar 1 teaspoon vanilla extract
METHOD Preheat the oven to 160 degrees Celsius. Butter half the bread and sandwich together with the remaining slices. Cut the sandwiches in half. Divide the sandwiches between 4 x 1 cup capacity greased ramekins, placing the raspberries between the layers of sandwiches. To make the custard, combine the eggs, milk, cream, sugar and vanilla and whisk to combine. Pour over the bread and allow to stand for 5 minutes. Place the ramekins in a baking dish and fill enough hot water to come halfway up the sides of the ramekins. Bake for 35 minutes or until just set. Makes 4.
My buddy got a new digitally-controlled electric smoker, and we christened it by using it to finish my most recent batch of bacon last week. From the top, clockwise: Black pepper and bay leaf; @tonx coffee; fresh garlic and tarragon.
I think we overdid the smoke a little, and the bacon got just a smidge overwhelmed with hickory, but it's still pretty damned tasty, and it certainly looked nice when it came out.