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prime rib

Prime rib Friday’s.

So last week while I was buying beef ribs at the grocery store I happened to notice a sign in the butcher shop window saying prime rib ½ price. Well obviously this couldn’t go unnoticed, I double checked with my butcher friend to make sure there were no mistakes and grabbed a 3 lbs slab. I had him cut it in half for two great inch and bit thick steaks.
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last long weekend of the summer.

So labour day weekend just past. But not only was it the last long weekend of the summer. It was also the weekend for having my wifes birthday and hosting the annual cook off at our park. I will be posting more about the cook off in a later blog, but right now I want to share with the details of the feast that I made for the wifeys party.

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Beef curry or curried beef? either way its great.

I have no idea where this craving came from, however it came and I had to address it. As I was driving home from the trailer I was hit with a craving of Curry. I remembered that I had some stewing beef frozen in the deep freeze and pretty much all of the other necessary herbs and spices. I looked up numerous recipes online but so many of them seemed very difficult and or hard to follow. I did however find a pretty basic recipe on allrecipes.com. The only problem was that in all the reviews I read on it said that this was very bland and overall not very exciting. We’ll I took this little old recipe and gave it a shot. Now of course I didn’t make it to the recipe, I definitely changed and added a few things. I think this is still a very manageable dish to make depending on what you have in your cup boards not your skill level.

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Bounty of the sea.

So this is a 15 minute meal that you will totally fall in love with if you’re a seafood lover such as myself. Growing up on the west coast most of my life gave me a great opportunity to fall in love with and try many different types of food that the beautiful bodies of water have to offer. I remember as a kid standing on the banks of the Fraser River fishing with my father and his friends and at other times throwing crab nets off the pier in White rock. While fishing in White Rock you could easily reach over the side of the pier grab a hand full of mussels or star fish or even see the jelly fish swim by, those were some great times in my life and now you can see why I love the bounty of the sea.

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sirloin tip 28 day dry age

Oh beef, how I love thy. Lol. I have just recently finished another dry aging excursion. This time it was a 10 lbs Sirloin Tip. I did it just the same as last time, except this time I did a 28 day age as opposed to the 14 day age that I did previously. All I can say is WOW, what a difference two weeks makes in the taste. This is probably the most flavor from a piece of unseasoned meat that you can probably ever experience. The depth of flavor is amazing; the meat itself is pretty tender. But that nutty smell and taste is what makes it all worth it.
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