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Slow-barbecued beef braising steak recipe

Slow-barbecued beef braising steak recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

This is summer's alternative to Sunday lunch. Deliciously flavoured and incomparably moist!

107 people made this

IngredientsServes: 6

  • 1 (2.25kg) joint braising steak
  • 225ml barbecue sauce
  • 225ml teriyaki sauce
  • 1 (330ml) bottle beer
  • 3 teaspoons minced garlic
  • 3 teaspoons thinly sliced fresh root ginger
  • 1 onion, finely chopped
  • 3 teaspoons coarsely ground black pepper
  • 2 teaspoons salt

MethodPrep:15min ›Cook:2hr ›Extra time:6hr marinating › Ready in:8hr15min

  1. In a large bowl, mix barbecue sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper and salt. Place the beef into the marinade, cover and refrigerate for six hours, turning often.
  2. Preheat an outdoor barbecue for indirect heat. Remove the beef from the marinade, and pour the marinade into a saucepan. Bring to the boil, and cook for 5 minutes. Set aside for use as a basting sauce.
  3. Thread the beef joint onto a rotating barbecue spit above indirect heat. Cook the beef for two hours. Baste often during the last hour with reserved marinade.

Serve with...

Barbecued garlic baked potatoes: Poke holes in raw baking potatoes and place them on barbecue, basting occasionally with a mixture of melted butter, chicken stock and minced garlic.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(122)

Reviews in English (95)

by myamay

Made this last night. Followed recipe exactly but baked in oven at 350 for 2 hours. Turned out absolutely fantastic!!! Served with garlic mashed potatoes and parslied carrots. Definetly a keeper!-18 May 2008

by SYDNEY1210

I just made a chuck roast that thought it was prime rib! After our awesome sucess at grilling pizza last night, we decided to try a roast tonight. WOW! We don't even have a spit- I just put a pan under it to catch the juices and flipped it once. It was a three pound roast and took 1 1/2 hours to get it just rare in some spots. We even baked the potatoes next to it. The kids loved it too!-29 Jun 2005

by Rebecca Pearson

This recipe was tasty and the scent was mouth watering, I made a few changes. The roast I bought was very mishapen, so instead of using a rotissarie, I used a slow cooker. I unfortunately didn't have teriyaki sauce, but the next best thing I mixed up some soy sauce and sugar and a bit of wine. I mixed all the ingrediants together and put it in the slow cooker with the roast. It turned out splendidly and made the whole house smell like heaven!-01 Sep 2005

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Easy BBQ | Recipes | Ideas | Sauce

These grilled salmon recipes are heart-healthy alternatives to one of my favorite foods ever: fried fish. We all know that fish is good for you. However, the "F" word (fried) basically means ruining much of the health benefits that come from eating fish.

That's why these recipes are so great. Now will they forever end your craving for fried catfish steaks or red snapper po' boys? Not even. However, salmon is a "meaty" fish with a texture that's perfect for grilling.

More importantly, though, these recipes taste really good and, as we know, taste is everything.

(On another note, salmon roll is my FAVORITE sushi. If I could just figure out how to make it without poisoning myself. ).

Which supermarkets deliver in Gowerton?

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Saturday, August 18, 2012

Thai Chicken Recipe With A Sweet Chili Sauce Glaze

From my Thai Chicken Recipe With Sweet Chili Sauce Glaze

Of the many Asian-inspired recipes in my food arsenal, this Thai chicken recipe is not what I would call the most "authentic". But here's the thing: it tastes absolutely wonderful and it's really really easy to make. I like easy. I can do easy. And, according to my wife, I AM easy. in a "woman at a truck stop" sort of way. . Whatever, though.

There are two ways to make this chicken - one way being brain-dead easy, and the other involving an extra step (4 to 8 hour marinade) that imparts more flavor.

Hmmmm. Brain-dead easy with flavor or super easy with more flavor. Let's do super easy with more flavor.

Now I'm gonna confess to you right here and now -- I love me some Thai sweet chili sauce. It's sweet and sticky with a little kick to it. What's better'n that??

However, since the sauce is syrup-like in consistency, don't expect the flavor to penetrate the poultry like an acidic marinade, even after an overnight bath in the stuff. It's not a marinade but a glaze and/or dipping sauce.

Still, this Thai chicken recipe does include letting the chicken soak in the chili sauce for 4 hours to overnight because it does impart a deeper flavor when compared to just grilling the chicken and brushing on the sauce at the end.

If you're pressed for time, though, you can follow my recipe below and just skip soaking the chicken in the chili sauce.

Monday, August 31, 2020

The Cooking Khan - Adventures in Quarantine Cuisine - VOL 1

WELCOME TO VOLUME 1 - For Volume 2 of Quarantine Cuisine, click HERE

The Year 2020, if we all survive it, will certainly be a year to go down in history as one of the worst in our lifetime. Aside from the tragedies of a raging pandemic and catastrophes of a renegade regime, this is also the heartbreaking year that I never flew anywhere. As someone who in their entire life has never spent more than 365 consecutive days in any one country, you can imagine the sense of emptiness I'm feeling from this veritable imprisonment. Confined to our Covid-free homes, what can we do with this emptiness? We can feed it.

Most of you will claim to have only met me because food was involved. That is a fact of which I am quite proud. I like to cook and I like to eat, both of which are actually grave understatements. But cooking and eating is far more than simply satiating one's self. It is an art. It is a history. It is a culture. It is a religion. It is a journey. Is is an adventure.

If I wasn't going to be able to travel this year, then I vowed to travel through food. literally. My project is a fluid flow through a different country or region each week, preparing a unique recipe (or ensemble of recipes) that is not only technically educational and gastronomically amazing, but also the special embodiment of an ethnic group, cultural tradition, or culinary history.

Below are the photos and minute-long video links documenting my adventure.

German "Weihnachtsgans" - Christmas Goose, Potato Dumplings & Red Cabbage

It's the chilly winter holidays and, when in Germany, nothing could be more heart-warming and stomach-filling than the traditional roasted goose. This massive 4 kg bird was prepared in the typical way, stuffed with citrus fruits and savory veggies and carefully roasted/basted for 2.5 hours to reach juicy perfection. Goose is a firm and tasty fowl that pairs well with essential German holiday sides, including Kartoffelklöße (potato dumplings) and Rotkohl (red cabbage salad). Despite Germany not holding culinary fame relative to its neighbors to the south, this simple but hardy meal certainly does not lack in flavor or the essence of holiday spirit!

Sri Lankan "Isso Kariya" - Spicy Giant Prawn Curry

Uzbek "Palovi / Plov" - Rich Rice Pilaf with Lamb and Carrots

The international concept of "pilaf", referring to any form of spiced rice with various meats or vegetables that's cooked in a broth, originated in Central Asia with ancient Iranian and Turkic nomadic peoples. The earliest mixed rice dishes of the Steppes eventually spread in all directions over the centuries, historically paving the path for the kabsas of the Middle East, the biryanis of South Asia, and even later European paellas and risottos. This recipe is not only a tribute to the national dish of Uzbekistan, but an ode to a great-grandmother of all modern pilaf-style rice dishes, a fundamental meal without any complex ingredients that can easily be thrown into one pot and cooked over a fire. Traditionally cooked on the streetside in giant metal cauldrons called kazans, palovi can slightly vary across regions as well as among neighboring countries like Tajikistan (osh), Afghanistan (pulao), and Turkestan (polu). However, is it typically cooked with mutton/lamb, with the rice layer prepared directly on top of the meat by constantly stirring to adequately absorb the broth and spices. A unique feature of palovi is the use of a whole garlic bulb buried directly into the rice, which undergoes an hour of low heat steaming that leaves its grains both plump and moist.

Vietnamamese "Gà Nướng Đất Sét" - Village Aromatic Chicken Cooked In Mud/Clay.

Imagine going into your kitchen with a raw chicken and coming out with a piece of pottery. This rustic preparation, often found in the jungle villages of the Mekong River delta of Vietnam, derives its origins from ancient China to the north, however, variations have spread throughout rural Southeast Asia. Legends say that a Beggar who stole a chicken from the market avoided getting caught by the city guards after quickly wrapping the bird in some leaves and burying it in a pile of mud near an outdoor fire pit. When he returned later that evening to reclaim his hidden prize, he found the bird had accidentally baked in the solid mud mass. Upon breaking it open, the most juicy, tender chicken he'd ever tasted was discovered inside. It was then that the nearby passing Emperor noticed the savory aroma and, after inviting the Beggar to recreate the dish, commanded that "Beggar's Chicken" be included on the palace menu. While the backstory may be myth, the description of a moist, juicy, aromatic chicken is absolute truth. Tender meat that falls right off the bone, flavored with 5-spice, lemongrass, and chili paste - this is indeed a chicken dish worth hiding from everyone else. The process, which requires banana leaves and 2 kg of natural clay, may not be readily available to every kitchen, but if you can get ahold of these unusual "ingredients", I highly recommend this fun recipe from my father's homeland!

Saharan Berber "Madfouna" - "Desert Pizza" Cooked In The Sand

Found across the southern desert regions of Morocco, Algeria, Tunisia, and Libya, this ancient Amazigh and Bedouin recipe was born out of the necessity for nomads to eat in a landscape with limited resources. The beauty of cooking this classic stuffed bread lies in the absence of an oven or any crucial cookware, relying solely on fire and sand to bake. As coals are created by burning wood or shrub kindling, a wheat dough is prepared on site and stuffed with the filling of choice, before being buried in the sand and covered with a layer of hot embers. After around 40 minutes, the bread is dug out and scraped with a knife and rubbed with cloth to remove any sand particles, while the coal-charred top is popped off to reveal a steamy, savory, smokey "pizza" inside. Truly a satiating and magical meal, whether you're weekend camping or weeks-long caravanning from Mali to the Mediterranean!

Sicilian "Cannoli" - Sweet Ricotta Filled Tube Pastry With Pistachio

Special Guest cooking collaboration featuring my Italian friend, Luca M., revisiting a recipe for this classic Sicilian dessert that nearly stumped us two year ago. Even despite having his mechanical pasta maker breaking mid-recipe, we were still able to salvage the dough with good "grandma-style" manual labor that made this delicious sweet even more rewarding! Cannoli (technically plural in Italian) are iconic symbols of the southern island of Sicily. The difficulty of this pastry lies in the formation of their fragile "shells", with a dry dough mixture painfully kneaded and rolled into highly thin sheets that are carefully fried around metal tube molds. They are then filled with a sweet and tart sheep ricotta garnished with pieces of chocolate, pistachio, or candied fruit. The combination of warm crispy pastry and cool smooth filling makes for a delightful contrast that keeps you coming back for more.

Jamaican Street Platter - Jerk Chicken, Cabbage Salad Mango & "Festival" Dumplings

For being such a tiny island nation, Jamaica's influence on World culture and cuisine has surely not been small. Two words instantly come to mind: Reggae and Jerk Chicken. While I can't serenade quite like Bob Marley, I certainly can whip up a decent Jerk marinade, which attributes its packed "punch" to the Scotch Bonnet pepper, a member of the fiery Habanero chili family. Additionally, classic Jerk marinades balance this hot kick with piquant allspice, floral thyme leaves, and sweet brown sugar. Historically, the chicken would be slow barbecued over green pimento wood, however the tradition of the past century employs 190 liter oil drums, sawed in half and filled with charcoal. To complete this street food platter, I've included a typical tangy Jamaican cabbage slaw, this one in particular using fresh mango, as well as fried "Festival" dumplings of sweet cornmeal infused with vanilla.

South Indian Hyderabadi "Dum" Biryani - Saffron Rice with Spiced Chicken

Spiced rice dishes of South and Central Asia are as diverse as they are unlimited. But despite the multitude of plovs, pilafs, and pulaos that stretch from Turkey to Sri Lanka, none have achieved quite the same level of international recognition as the Indian biryani. Yet even within the subcontinent, there are countless regional varieties. And of these, most would accept that the "king" of biryanis can be found in the south-central city of Hyderabad, where "Dum Biryani" is an institutionalized culinary treasure. Dum-style cooking allows the rice and choice of meat to proverbially "breathe" in its own rich juices and spiced aromas to achieve an enhanced flavor and proper moisture. This is traditionally done by cooking in a pot with a dough-sealed lid that locks in the high pressure of savory steam. Although one should be careful to ensure good sealing technique, since the goal is to achieve a bomb biryani rather a biryani bomb. Hyderabadi biryanis are highly aromatic, making use of mint, coriander, saffron, and delicately floral kewra water to infuse basmati rice cooking together with spiced chicken or mutton. Finally, caramelized onions and fresh lime complete the sweet and tart combination of this one-pot rice dish that colors the eyes as much as the tongue.

Native American Feast - Ojibwa Deer Stew, Navajo Fry Bread & Haida Smoked Salmon

A friend had asked me if I ever planned to cook American food. At first I didn't understand - what exactly is "American" food? Surely, I wasn't going to devote a Cooking Khan episode to the mundane hamburger. Does America even have a cuisine to call its own? Why yes! It occurred to me that there have been people cooking here since prehistoric times, lots of indigenous North American tribes whose ingredients and techniques reflect the diverse terrain and climate of the US & Canada. I couldn't represent all of the distinct cultures in one episode, but I decided to choose three main tribes/regions - Ojibwa from the Midwest plains, Navajo from the Southwest deserts, and Haida from the Pacific Northwest forests. The Ojibwa deer stew (Jibakwan Washkesh) is a wonderful amalgam of New World ingredients, including tender venison with acorn squash, wild mushrooms, and essences of juniper berries and pure maple sap. Navajo fry bread ( D ah Díníilghaazh ), a fluffy fried dough comfort food, has now become a pan-Indian classic found at every powwow gathering. Finally, my favorite cooking experiment was homemade Haida smoked salmon (Chiín), which I cured for 24 hours, dried for 1 hour, and then smoked over hickory wood for an additional 5 hours in a kebab grill rigged up to imitate a miniature smoke-house. The savory flavor and rich texture were absolutely worth the painstaking wait!

Japanese "Sukiyaki" - S avory and Sweet Sliced Beef and Vegetable Hot Pot

To think that the Japanese only eat sushi would do a great disservice to the innumerable soup and broth-based dishes they have perfected. While the likes of miso, ramen, and shabu shabu have reached mainstream status worldwide, one simply cannot leave out my all-time favorite hot pot meal - sukiyaki. A blend of savory soy sauce, sweet mirin, and light sake meld together into a delicate umami-rich broth that glazes tender slices of beef and an array of earthy mushrooms and fresh greens. This one pot meal, typically cooked and eaten at the table characteristic of nabemono dishes, is paradoxically both light and filling, perfectly balanced as is expected of all things Japanese. I chose to prepare this in the Kanto style, which lightly stews the condiments in dashi stock and warishita sauce, with the use of udon noodles at the end of the meal to soak up the remaining juicy goodness.

Thai "Pad Thai" - Bangkok-Style Pan Fried Noodles in Tangy Tamarind Sauce

Bangladeshi "Kala Bhuna & Bakorkhani" - "Black-Roasted" Beef & Dhaka-Style Biscuits

With a majority Muslim population, Bangladesh is one place in South Asia where you can get beef, with this classic dish from the Chittagong area well known throughout the country. This preparation is remarkable in that it uses no less than 15 different spices, added in particular combinations, and at specific times during the slow roast. The true technique doesn't add any water to braise the beef to tenderness, relying simply on the meat's internal moisture and the oil released from the spices. The end product is a "dry" curry with rich, caramelized flavors highly reminiscent of Indonesian rendang (minus the coconut milk). To compliment this meal, I've added homemade Bakorkhani biscuits, a quintessential street snack of Old Dhaka made from successive layers of flour and ghee folded into each other before baking. They are truly amazing with chai!

Tibetan "Thukpa" - Hand-Pulled Noodle Soup with Ground Buffalo

Nepalese "Yak Chili & Shapaley" - Spicy Stir-fried Yak and Yak Fried Pastry

For anyone unfamiliar with the yak, it is essentially a giant hairy Himalayan buffalo-like beast, distantly related to the bison. It is also a staple meat found in the diets of many Nepali, Sherpa, and Tibetan ethnic groups inhabiting the cold mountainous regions of South Asia. Yak Chili is a variation of the ubiquitous Chicken Chili, an Indo-Chinese influenced wok-fried dish that can be found all over the country and was a popular dish with the Gorkha soldiers. Accompanying this dish is the fried Shapaley, which also includes ground yak filling and is a common Kathmandu street food originating from Tibetan refugees fleeing China. I've tied off this ensemble with a nice hot cup of freshly brewed Nepali chai.

Burmese "Mohinga" - Aromatic Fish Soup with Rice Noodles

The odds of you knowing anything about Myanmar are low. As for their food, likely even less. But here I will introduce to you a part of the world that has largely remained obscure, with an amazing cuisine that literally blends the best spices, flavors, and textures of India, China, and Southeast Asia. Mohinga is the Burmese national dish, a rich curried fish soup over rice noodles with essences of lemongrass and ginger, all topped with an array of condiments. Traditionally, the fleshy core of the banana tree is added, however due to availability, I used the banana's flower instead, adding a delicate floral twist. This soup is usually eaten as a hardy breakfast, with its broth thickened with roasted rice flour. Leftover fish tails are perfect for this recipe, as the fish is mashed into a paste with spices and herbs before fusing with homemade seafood broth. Typical toppings include fish cake, egg, coriander, chili flakes, and crispy fried split-pea fritters.

Punjabi "Murgh Makhani" - Masala-Marinated Butter Chicken in Creamy Tomato Gravy

I've received a lot of requests for my preparation of this Punjabi classic, which first debuted in its current form at Delhi's famed Moti Mahal restaurant shortly after India's independence. It's quite a laborious preparation when done properly, involving an array of different marinades and masala mixes that meld a smokey fire-grilled chicken tikka with a delectable tomato based gravy infused with butter. The secret to a silky restaurant-quality sauce is double straining, which is totally worth the straining of your arms. Many confuse this dish with Chicken Tikka Masala, which is a similar concept of Indo-British origins, though this is creamier and also predates the latter. Finally, to compliment the heat of spice, a freshly blended mango lassi on ice. No sugar added because I know my way around the King of Fruits.

Balochi "Sajji & Kaak" - Nomad Style Fire-Roasted Lamb Leg with Stone-Baked Buns

The cultures surrounding the Persian Gulf are experts at cooking with bonfires. Similar to last week's Iraqi fish, we can see a similar technique of "vertical grilling" used by the Balochi people, who occupy the Baluchistan region that includes parts of Pakistan, Iran, and Afghanistan. Sajji is their most iconic form of method, a bare-bones desert technique of impaling either mutton or chicken next to roaring flames and slow roasting for hours. I recreated this setup in miniature out on the patio with a kebab grill and Koobideh skewer to roast a lamb leg marinated in a special spice mix that includes the magic ingredient of Amchur (dried ground mango). Accompanying the meat is traditional Balochi "stone bread", which quite literally involves forming a baked bun around a searing rock.

Iraqi "Masgoof" - Fire-Grilled Fish Marinated in Tamarind and Baharat Spices

Dubbed a national dish in the birthplace of human civilization, Masgoof is a Mesopotamian classic that has a history of at least 5000 years. The term refers to the unique preparation - slow grilling a butterflied river carp vertically impaled on wooden rods for about an hour next to the fire. While using pompano in place of fresh water fish, I was able to recreate the basic cooking setup using a kebab grill and bbq basket. The marinade traditionally includes tamarind, imparting a tart floral essence that wonderfully blends with fire-smoked spices. I chose to serve the fish upon neighboring Iranian "barbari" bread, accompanied by a typical stewed tomato sauce and Iraqi "amba", a pickled mango chutney of ancient Indian origins.

Egyptian "Hammam Mahshy & Ful Medames" - Stuffed Pigeon with Stewed Fava Beans

Pigeons and fava beans have been eaten in Egypt since the era of the pharaohs, literally thousands of years. But while many Western nations view pigeons with disdain as dirty urban pests, in the Egyptian countryside they are cleanly raised in special mud brick towers and allowed to fly freely. This classic recipe stuffs them with spiced rice mixed with the rich flavor of chicken liver, before braising and flash frying to crispy perfection. I chose to accompany the bird with a side of stewed fava beans and tomatoes, a national hardy breakfast dish, as well as a glass of chilled sweet karkadeh, or hibiscus tea.

Tuscan "Cinghiale In Umido Con Olive" - Wild Boar Stewed in Red Wine with Olives

Wild boar is a specialty in the Toscana region of Italy, where it is often hunted in the rolling hillside forests and prepared in a variety of ways using fresh aromatic herbs and plenty of wine. I had the pleasure of staying on a friend's farm outside of Florence one Christmas when a heavy red chunk of this tasty game meat was brought over. In this recipe, the meat is first soaked in wine, rosemary, and juniper berries to neutralize its gamey essence, before being gently simmered for a couple hours to yield a wonderfully savory and tender morsel that goes well with fresh bread for "scarpetta".

Moroccan "Tajine Kefta" - Spicy Lamb Meatball Stew with Poached Eggs

At the heart of North African cuisines, there are countless varieties of tajine, or slowly braised stews prepared in their iconic, conical pots over traditional coal braziers. Of the many complex combinations of meat, fish, or vegetables that can be simmered to savory perfection, handmade ground lamb meatballs (kefta) are a staple of every household, a relatively simple recipe that always evokes the essence of a Berber mother's warm embrace.

Ecuadorian "Cuy Kanka" - Roasted Guinea Pig with Fried Potatoes and Onion Relish

From Ecuador to Chile, guinea pigs have been a protein source for the indigenous civilizations of the Andes mountains for millennia. The Incas often prepared them for sacred festivals, or in my case, for this Saturday's Summer Solstice. I dressed this guinea in a "horno típico" style with a homemade marinade of Ají Panca paste, achiote butter, and Amazonian honey, before cooking over coal and pine wood for a rich smokey flavor reminiscent of what I had for Christmas in Cusco.

Catalonian "Conill Al Forn" - Baked Rabbit with Potatoes and Fresh Herbs

This home-style dish of simple ingredients yields a remarkably complex flavor pallette, where earthy Iberian countrysides meet the tangy, salty Mediterranean. Sweet aromatic herbs of rosemary and thyme bathe well in tart chardonnay with savory garlic and popping pepper. A popular alternative to chicken, rabbit provides a lean and light meat that pairs well with a good Spanish wine.

Arabian "Gahwa Khaleejiya" - Traditional Bedouin-Style Coffee

A little demonstration on the traditional art of coffee making, as performed by the Bedouin tribes of the Arabian Peninsula and Gulf-States. From roasting to grinding to brewing, each step is structured and ritualized, producing a rich cup of Arabica graced with notes of cardamom and saffron. Arabian coffee, the second oldest art form after the original discovery of coffee by neighboring Ethiopians, is drunk medium-roast and in small quantities at a time. It is always poured with the left hand and cups always served with the right. There are even special gestures and protocols for both the brewer and the guests when engaging in this ancient hospitable ceremony.

Macedonian "Drob Sarma" - Balkan Style Lamb Liver Loafs in White Wine

Lamb livers are a popular folk food in the Southeastern European region, and the dish by this name actually comes in a variety of forms. In Bulgaria, it's cooked as a casserole, whereas this version of sauteed livers wrapped in lamb lace fat graced with sour creme follows styles typically found in Macedonia and Serbia. The influences of Ottoman Turkish spice, Greek wine, and Slavic dairy perfectly encapsulates in this rich and savoury recipe the Balkanic crossroads of empires.

Mongolian "Khorkhog" - Nomad Style Stone-Cooked Mutton with Veggies

Fijian "Kokoda & Ikavakalolo" - Pacific Ceviche and Coconut Bass with Taro Leaves

Typical of cuisine from the tropical South Pacific, Fijian food is fresh, light, and healthy. While both typically made with fresh white fish, I chose to give these dishes a gourmet boost - wild Indonesian tuna loin for the cool lime and refreshing "ceviche", as well as a massive Chilean sea bass steak for the stew, its mildly sweet buttery texture perfectly complimented by the unique earthy aromatics of taro leaves simmered like a melting Melanesian spinach. Feeling nostalgic for that island life!

Georgian "Khachapuri & Satsivi" - Sulguni Cheese Bread and Walnut Sauce Chicken

What could be more satisfying than savory, fluffy, cheesy dough with a steamy soft-cooked egg? Cheese breads in all their forms are a staple of the cool, mountainous Caucasus region between Eastern Europe and the Middle East. Georgian cuisine also frequently makes use of nuts and fruits, its most iconic dish taking the form of stewed chicken coated in a creamy sauce of ground walnuts, aromatic herbs, and homemade broth. Both of these recipes are taken from my stay in a village home on the Georgia-Chechnya border.

Iranian "Chenjeh" & Turkish "Adana" - Beef Sirloin and Ground Lamb Kebabs

Just a sampler of some of many types of kebabs that can be found sizzling over coals in Iran and Turkey. "Chenjeh" is beef sirloin steak marinated in Persian saffron and onion. "Adana" is ground lamb mixed with chili pepper and various Turkish spices. The both pair nicely with a refeshing Shirazi salad of tomatoes, cucumbers, and red onion. Special thanks to my collaborator Najmieh for spending a lovely Sunday helping me whip up an amazingly savory, smokey, and tender Middle Eastern meat-fest!

Mexican "Mole Poblano" - Chili Chocolate Chicken

East African "Matumbo Na Mabenda" - Stewed Tripe with Okra and Fried Plantains

Palestinian "Maqloubeh" - "Upside-Down" Chicken and Veggie Rice

There are many variations of this dish, which also spill over into Syria, Jordan, and Iraq. This version keeps to the classic Levantine vegetables of fried eggplant and cauliflower, along with a topping of crunchy almonds and caramelized onions. Everything is layered in a pot then flipped upside-down before serving, hence the dish's name.

Greek "Moussaka" - Lamb and Eggplant Casserole with Bechamel Topping

Three hours pass by quickly when you're surrounded by savory ground lamb, fried eggplants, and creamy bechamél. Though a lengthy dish to prepare, with at least three individual steps and an assembly, Moussaka is worth the time and effort. Salting the eggplants to remove bitterness and frying them gives a more authentic caramalized flavor, however, a more health conscious alternative would involve baking the eggplant slices. As a heavy dish, it stands well enough on its own, however a refreshing Greek salad makes for a nice accompaniment.

Afghani "Mantu" - Steamed Lamb Dumplings with Yoghurt and Lentil Dressing

Everything that takes time usually yields the sweetest rewards. Any Afghan house will tell you this when it comes to the art of making Mantu dumplings. A culinary legacy from the Silk Road trade with neighboring China, Mantu also builds upon a Indian-influenced spice palette and Central Asian meat and dairy foundation. In many ways, this dish not only delivers an unbelievable array of flavors, but also represents an edible microcosm of Afghanistan's rich history as a literal crossroads of Near and Far Eastern cultures.

Brazilian "Moqueca de Peixe e Camarao" - Tropical Fish and Shrimp Stew

This dish has everything: sweet coconut mixed with zesty lime and a hint of chili pepper that gives any fresh fish a Capoeira kick in the fin! There are a variety of Moqueca dishes that change based on region and even village, but the concept of fresh bell peppers, tomatoes, and a spritz of coconut milk tends to be the unifying ingredients to grace the seafood of your choice. The final flavor touch to add true Brazilian authenticity to this dish (and also give its characteristic orange color) is red palm oil (Aceite de Dende).

Chinese "Bei Jing Cao Ya" - Peking Roasted Duck

This was the longest and most technical dish I've ever prepared. Spanning 5 days, while using hooks, prongs, and even a bicycle pump, this recipe aimed to achieve its famous crispy amber skin and succulent flesh via pumping, blanching, roasting, and frying. Since I don't own a traditional Chinese hung oven, this particular preparation was more of a combined Beijing and Yanzi River styles, while served in the Cantonese style using steamed buns (didn't have time to make the Northern pancake). This was such a rewarding culinary adventure, cooking a one thousand year-old classic!

Sharja's Special Sahara Style Lamb Leg for Eid Holiday

Kicking off the Islamic feasting holiday of Eid with 3kg of Moroccan chermoula-roasted lamb leg. Chermoula is a spice rub that varies across North Africa (Morocco, Algeria, and Tunisia), but generally includes a medley of freshly roasted and ground "family secret spices", parsley, cilantro, olive oil, chili, and plenty of garlic. Served over a bed of caramelized onion saffron rice, toasted fruits/nuts basmati, and juicy Medjool dates. Served on a giant communal platter as is customary of the Saharan nomads!

Kashmiri "Seekh Kebab & Wazwan Biryani" - Ground Lamb Skewers & "Jeweled" Rice

Despite being a disputed territory of both India and Pakistan, there is no dispute when it comes to acknowledging that the biggest and most elaborate dishes in the region are part of the traditional Wazwan, a multi-course feast that is the foundation of Kashmiri identity. Of the innumerous dishes available, I decided to pick two classics - a ground lamb skewered kebab and a biryani rice dish that, in true Kashmiri style relative to other South Asian biryanis, is bedecked in glittering fried nuts, berries, and fruits that add a touch of sweet to the spice.

Malaysian "Mee Kari" - Spicy Seafood "Laksa" Soup

If Jesus lived in Southeast Asia, he'd rise again just for Malaysian style Laksa in all its savory seafood goodness, made here entirely from scratch. Laksa is a general term for a number of related noodle soup dishes that are found throughout the night market stalls of Malaysia, Indonesia, and Singapore. They are usually a colorful affair, filled to the brim with an array of vegetable and seafood toppings to accompany your choice of fish or chicken. The broth can either be of a coconut curry base or a sour asam, however, the essence of a good Laksa broth comes from slowly simmering shellfish.

Cambodian "Amok Trey" - Curried Fish in Banana Leaf

A national dish and unique to the Khmer ethnic group, Amok Trey is a spicy creamy delight that even comes in its own little eco-friendly package. Eaten since the times of the great empire at Angkor, fish is lightly doused in a rich coconut curry based sauce before placed upon a banana leaf "boat" of spinach-like greens and steamed to perfection.

Ethiopian "Doro Wot & Injera" - Spicy Chicken Stew with Teff Crepe

Of Ethiopia's amazing variety of stewed dishes, Doro Wot has become one of the most famous internationally. It is also one of the most time-consuming to make: 4.5-5 hours for the simply for the stew itself, which is literally reducing a giant pot of chopped onions and spices into a dense and rich caramelized sauce. That also doesn't include 3 days fermentation time for the Injera, the iconic "bubble crepe" that serves as a universal medium for picking up and eating Ethiopian dishes. Making Injera by hand was an interesting experience that almost flopped, but eventually worked surprisingly well for my first time. I later learned I accidentally tried the most difficult recipe - using nearly 100% teff flour - which is something even most restaurants here don't do. Nevertheless, I'm glad to keep things authentic!

Thai "Kaeng Kari Kai" - Yellow Chicken Curry Cooked in Coconut

Every foodie already knows and loves a good Thai yellow curry. But how many people have had it cooked village style - entirely by hand and directly in the coconut itself?!

Turkish "Karniyarik" - Ground Beef Stuffed Eggplants

If anyone has mastered the art of stuffing vegetables, it is most certainly the Turks, from peppers, tomatoes, and zucchinis, to even grape and cabbage leaves. But of all the "stuffers" in their culinary repertoire, the greatest prize goes to the eggplant. Karniyarik, meaning "split belly" from the motion of slicing into the vegetable, is a Turkish classic that involves stuffing spiced ground beef into a plump friend eggplant and baking until every savory bite literally melts in your mouth.

Spanish "Paella de Mariscos" - Mixed Seafood Saffron Rice

Paella is sooo amazing that I already wrote a whole separate blog entry for it. You can read about it here: The Perfect Paella

Tunisian "Marqat Alakhtubut" - Spicy Octopus Tajine

A personal recipe that fills you with family nostalgia. The beauty of Tunisia is that it straddles both the Mediterranean Sea and the vast Sahara desert, building upon the fresh seafood ingredients and traditional Berber nomadic culinary techniques of both worlds. This octopus tajine is straight-foward and delicious a quick dunk into boiling water, followed but a slow braising simmer in a rich tomato-based broth of Arabic spices, peppers, and lemon.

Peruvian "Anticuchos" - Grilled Beef Hearts

I once spent the winter holidays in the Andean foothills of Peru. One of the most memorable moments was going with friends down the back alleys of Cusco on Christmas Eve to get an amazing street food that is iconically Peruvian - Anticuchos. These juicy beef heart kebabs are lightly marinated in spices, vinegar, and Aji Panca, a typical paste and sauce made from an indigenous Andean red pepper that is essential to Peruvian cuisine. While many Western cultures are quick to throw the heart away, it should be known that heart is simply another type of muscle meat, high in protein but lean on fat, and simply delicious when grilled over wood fire.

Indonesian "Rendang Daging" - Coconut Curry Glazed Beef

Rendang is sooo delicious and complex, it even has its own personal blog entry. which you can read about here: Ultimate Beef Rendang

Smokin&rsquo Summer Spice Dry Rub

Smokin&rsquo Summer Spice Dry Rub A versatile summer spice rub recipe to season anything on the grill or in the backyard smoker. For ribs, chicken, burgers, pulled pork, brisket. anything!


  • 3 tbsp paprika
  • 2 tbsp smoked paprika
  • 2 tbsp chili powder
  • 3 tbsp kosher salt
  • 1 tbsp powdered ginger
  • 1 tbsp chipotle powder
  • 6 tbsp brown sugar
  • 1 tbsp black pepper
  • 1 tbsp ground nutmeg
  • 2 tbsp dry mustard powder
  • 1 tbsp ground oregano
  • 1 tbsp ground thyme
  • 2 tbsp garlic powder
  • 1 tbsp ground coriander
  • 3 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp cinnamon


  1. Mix together well and store any unused dry rub in an airtight container in a cool place. I like to mix it together by pulsing it together in the food processor. This ensures it is very well blended and also breaks up any lumps in the brown sugar.


8 large ripe tomatoes diced

1/2 tsp crushed chili sauce or ¼ tsp chili flakes

salt and pepper to season

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

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Nutrition Information


Serving Size

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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