Shio Koji translates to Salt Koji and this is exactly what it is. It’s another simple and quick application of your newly made batch of koji. It has a wonderful impact on proteins you apply it to. I tried it primarily with pork and beef so far, but marinating chicken or fish in it should…… Continue reading Koji: Shio Koji
Category: Beef
Venison (or Beef or Lamb) Shawarma
I’ve posted about Maui Nui Axis deer before here. In short it’s a delicious and densely nutrient and protein packed meat that is sustainably “raised” (since it is mostly wild) and harvested on the island of Maui, Hawaii. The leg roast is consistently my favorite cut due to its versatility and -relative to other cuts-…… Continue reading Venison (or Beef or Lamb) Shawarma
The Best 72-hour Sous Vide Short Rib
Why, in my humble opinion is this the best version of beef short rib cooked sous vide? The short answer is: It’s never ever stinky! But I’m hoping you want to know a little more about what I’m talking about and what I did to read on. If not, here is a quick jump to…… Continue reading The Best 72-hour Sous Vide Short Rib
Lebanese Okra and Beef Stew
This one is not going to win any beauty contests, that’s for sure but it is a delicious and very emblematic of many Lebanese home-style stews that I grew up eating. Funny enough this one, really any okra based dish, was never my favorite when I was a kid. Yet, now, along with eggplant okra…… Continue reading Lebanese Okra and Beef Stew
Grilled Sous-Vide Tri-tip, Kale Salad, Double Baked Potatoes
Combining grilling over charcoal with sous-vide precision cooking is the ultimate best-of-both-worlds approach. This is especially true for cuts of beef that are a little tricky to get right like the tri-tip. It has an uneven shape and thickness, it can also come out tough or dry if not cooked and sliced right. In this…… Continue reading Grilled Sous-Vide Tri-tip, Kale Salad, Double Baked Potatoes
Steak Cooked Directly on the Coals
This method is primitive, technology free, counter-intuitive and yet produces an amazing hunk of beef. It is also just so elemental and fun to get a piece of meat and throw it on hot coals. I have no idea if that’s how our ancestors cooked their Aurochs beef steak but I’d like to imagine they…… Continue reading Steak Cooked Directly on the Coals
Beans and Beef with Chile and Panela
It’s the season for deeply flavored stews, braises, roasts and rich bean dishes. This one is not based on any specific recipe but like most cooking I do is more based on a flavor profile, in this case American Southwestern/Mexican. The starting point was the beef shoulder roast. I wanted it more substantial, enter the…… Continue reading Beans and Beef with Chile and Panela
Lasagna al Forno: Two Excellent Versions
We are a house divided. We are a house divided when it comes to Lasagna that is. My wife and youngest prefer the one common in the south of Italy while my oldest and I prefer the luxurious northern version. Recently I figured why not please everyone? Why not make both and let peace and…… Continue reading Lasagna al Forno: Two Excellent Versions
Oven Dried Tomatoes 