Bringing people together with BBQ!
After smoking every meat I could practically get my hands on I became curious as to how something sweet would taste with a smoked flavor. Some of my friends had baked pies and crumbles on a smoker and those turned out very well. Being fascinated with making jams (and loving how easy it was) and … Continue reading Smoked Kiwi-Strawberry Jam
Curry was introduced in Japan over a hundred years ago by the British during their colonial rule over India. The flavor of the curry changed slightly from its initial starting point, incorporating regional flavors and resulting in something quite unique. This to me is what makes it special. To get this recipe right, I watched … Continue reading Japanese Katsu Curry
A month of prep time and several iterations of meat to fat to spice ratios led to the below recipe. One of the key distinguishing features of these kebabs is "umami," a difficult-to-describe savory taste traditionally empasized in Japanese dishes. To get umami, I added MSG to the recipe. If you don't like MSG, you … Continue reading Garlic Habanero “Umami” Kebabs
After being inspired by watching Mark Wien's video on Tokyo Ramen Tour I decided to recreate this "authentic" version of Japanese Ramen noodles myself. Getting halal authentic Ramen noodles is virtually impossible here in the US, as pork broth is the most widely used broth at Ramen restaurants. This dish is far removed from the … Continue reading Japanese Style “Halal” Ramen Noodles
Peri Peri Garlic Chicken with Teriyaki Glaze. Growing up in the UK and visiting often, I always end up going to Nando's. It's a fantastic South African restaurant chain that specializes in Portuguese-style chicken dishes with various peri-peri marinades. In the UK, Nando's sauces and seasonings can be found very easily. They are available in … Continue reading Peri Peri Garlic Chicken with Teriyaki Glaze
Smoked Deli Beef
Being of Indian descent and being a culinary enthusiast, I always drew an imaginary line between American classics such as steak, brisket or ribs, and Indo/Pak cuisine. Being careful not to merge the flavor profiles of meats to give it that desi flavor. However, after creating this mixture and tasting the results, I think this … Continue reading Indo/Pak style Ribs
After trying a variety of different cooking methods for steak - usually resulting in tough, chewy and generally unfavourable results - I discovered the concept of "reverse searing." For it to work the steak has to be at least 1" to 1.5" thick. Thin strips of steak are more difficult to cook medium rare. Ingredients Steak Kosher … Continue reading Best Method to Cook Perfect Steak: Reverse Searing
