I made my own Berbere Spice mix in a previous post. This spice blend is quite hot but the background flavours to the heat are very nice. I thought the spice and complex flavours would go well with potatoes and fired up the Louisiana Grills Pellet Smoker to grill some Berbere Grilled Potatoes. Continue reading Berbere Grilled Potatoes
Murphy’s law struck. Everything was going well for the meal I was making for friends. Then my oven stopped working. It was the Victoria Day long weekend here in Canada. Fortunately, the Louisiana Grills Pellet Smoker has good temperature control and I was able to make the Easy Focaccia I was planning on serving in the smoker. Continue reading Easy Sourdough Focaccia
I had company over. They are close friends and were brave enough to come even though I was trying something new. I have been meaning to try Berbere Spice, a North African seasoning. So, I fired up the Louisiana Grills Pellet Smoker and made Berbere Pork Loin. Continue reading Berbere Pork Loin
I have always wanted to try Berbere spices in my food. I decided it was time. I did some research as to what spices went into Berbere Spice and adjusted them a bit for my tastes. For example, it normally has ground dried chilies. I used ground chipotle. I just couldn’t resist the smokiness that it adds. Continue reading Berbere Spice
Fish is very expensive these days but sole is still a reasonable price. We have it often and this is a simple, quick way to make it. Continue reading Quick Breaded Sole
I love marinated beef. I love brochettes. I love grilling on my Weber Genesis Grill. It was a beautiful sunny day. Time for Steakhouse Beef Strips. Continue reading Steakhouse Beef Strips
The mountain garden is going great guns. Continue reading Kozy Koats
I like a touch of sweet and savoury with my salmon. My favourite salmon recipe is brined, and then coated with honey and peppercorns. She Who Must Be Obeyed picked up a salmon fillet and wanted it for dinner. I didn’t have time to brine so, I invented Sweetened Salmon on my Louisiana Grills Pellet Smoker. Continue reading Sweetened Salmon
I had great success injecting marinade into pulled pork in a prior post. Why not do it with beef? You could get more flavour and that is usually a good thing.
There is a reason why not. If you inject beef in several places you run the risk of moving pathogens (germs for us uneducated) into the centre of the meat. Therefore, you have to cook it to an internal temperature of at least 155 F to be food safe. If you want it rare, you’re out of luck. Continue reading Marinade Injected Beef Roast
Sorry for the late posting of this Cinqo de Mayo dish. I don’t know where time goes. I am retired but I just seem to be behind. You people who are still working don’t know how difficult it is. Regardless, I did find time to fire up the Louisiana Grills pellet smoker to make Cinqo de Mayo wings. Continue reading Cinqo de Mayo Wings