Boring British Food | New Yorkshire Pudding

New Yorkshire Pudding

It’s been five years since Boring British Food project came to an end. It was a lot of fun to collaborate with my friend Katya who published more than a dozen books about the Victorian era. We discovered a remarkable number of dishes from the British Islands that became regular in my kitchen. The Yorkshire Pudding is one of them. Our version makes fast and easy dinner, and it is true to Yorkshire Pudding historical roots. Winter is an excellent time to enjoy it!

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Maslenitsa | Crepe Week, Day 4 | U-snooze U-loose Crepes

U-snoose U-loose Crepes with ground meat and BBQ sauce

A batch of 24 crepes (see a link to my favorite crepes recipe in Recipe Notes) provides 3-4 days of different breakfasts and lunches for two every week. Make crepes in advance, keep them covered with plastic wrap in a refrigerator, and quickly serve an endless variety of foods! With a pile of crepes and two more simple ingredients like ground meat and BBQ sauce, you can make a quick, attractive, and filling appetizer for unexpected (or expected) friends. Serve it in individual ramekins or a large baking dish — easy to grab bite-size rolls will be gone in no time! Thus the name.

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Bulgogi Under the Broil

Bulgogi with Vegetable Stir-Fry

Cooking bulgogi outdoors over smoking charcoal is, of course, number one choice. The second choice is grilling the beef on a skillet over very high heat. My recipe is intended to show how to broil bulgogi. Broiling allows making large portions of meat to serve at the same time without mess and hassle. It also requires the least amount of oil and your efforts. Think about it as a cooking method you can utilize for other marinades and meats that belong to different cuisines.

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Tapas: Pinchos Morunos | Moorish Skewers

Pincho, or pinchito, means “little thorn” or “little skewer,” so pincho moruno roughly translates as Moorish kabobs and is a typical tapa of the Spanish autonomous communities of Andalusia and Extremadura. Being Muslims, the Moors made similar dishes with lamb. Christian Spain took their traditional spice mixes and applied them to preferred chicken and pork. During the summer, pinchitos are often served with bread, wedges of lemon, and wine. Usually, these skewers are made during the barbecue season. Steps 5 nd 6 of this recipe show how to make this delicious appetizer using the convenience of your indoor kitchen, rain or shine.

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Lamb Kabobs: Making Shashlik in Texas

Lamb Cabobs | Shashlyks

How authentic is this shashlyk? Well, let’s see. Instead of traditional mangal, I use shichirin and instead of grapevine — binchotan charcoals from Japan. While true Georgian shashlik is made of non-aged lamb, I choose conditioned lamb from New Zeland. Finally, the marinade is based on local herbs, vegetables, and spices. I couldn’t even find a good substitute for young Georgian wine and decided to use sake for its cleaner taste.

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Dumplings: Dargin Khinkal

Dargin Khinkal

If you are with me for a long time, you already know about my roots and my fascination with layered dough. They come together in this recipe. I’ve seen dargin khinkal on pictures and videos only and know about its taste and texture from somebody else’s descriptions. The combination of boiled beef and garlicky tsahdon (sauce) is the treat from my childhood, one of the dishes my grandma used to make for me.

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Khashlama

Khashlama

I prefer slowly cooked beef shanks for plain khashlama and leg of lamb for festive version. A slow cooker/crock pot is the most convenient device to make this dish. Otherwise, assemble vegetables and meat layers in an iron pot, start on the stove to bring water to boiling and finish in the 300F oven by slowly cooking for another 3-4 hours. There is also a version when meat is cooked first; then it is layered with vegetables in small ceramic or clay pots and cooked in the oven to serve khashlama individually portioned. In this case, it only takes 1-1.5 hours in the oven — just to cook vegetables.

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Carnitas

Carnitas

To cook 4 pounds of pork using traditional method, we need 4 pounds of fat. For people who count calories, it sounds really, really scary! Since so many people swear old school carnitas are the best and I call my kitchen a lab, I tried different cooking methods to see for myself. I slowly cooked larger and smaller pieces of pork in the oven, in croc pot, in a pot of lard, etc. Then I found Chef Roberto Santibañez’s recipe and that was the end of my search. I am a big fan of slow cooking and I am not afraid of fat, but for my taste these carnitas are the best.

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Happy 4th of July! Smoked Wagyu Burgers

Making Smoked Wagyu Beef Burgers

I think it was a special game for our instructor chef J to teach us how to turn what school provided into delicious and well presented meals. It became a tradition for many other our shift students and teachers to come and eat at the end of the class what was cooked in our lab. Our burgers were not an exception. Chef J explained every element of successful burger meal, from meat to bun and to everything sandwiched in between. From that point, I could make my own perfect burger, adjusted to my personal taste. That’s what I do every 4th of July.

This recipe is part of Easy Smoked Meals at Home coming cooking class.

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Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
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