Now is not the time to bother me. And it's always now. Wiley Miller
Chicken and dumpling soup
made beef tataki with ponzu sauce the other night
and some older stuff from instagram
oven roasted sweet potato fries and sprouting broccoli steamed with butter. i like to serve this with a peanut dipping sauce made by mixing peanut butter with a little water to get a dipping consistency then adding soy sauce, minced garlic and rice wine vinegar to taste
home made pesto with basil, walnut, garlic and parmesan
filet steak with a chicken stock and cognac au jus. served with carrots caramelised with butter and brown sugar and a baked potato with sour cream
pulled pork and a glass of sancerre
bolognese. i season this thai style finding a balance point between brown sugar, lime juice, fish sauce, soy sauce and balsamic vinegar.
beef braised in red wine
sirloin steak with a resting smear made with fresh parsley, lemon juice, olive oil and roasted garlic
i'm just a home cook.
Thanks for sharing Ruscal, everything looks tasty.
It all looks great
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
Chicken schnitzels with cider onion and bacon sauce and.........oven chips
Delicious, I also appreciate your heavy hand with the sauce and butter! the sign of a good cook
Except for first pic , good job Ruscal.