Roast pork with blackcurrant sauce and spring onions recipe
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Bee Wilson Tackles The Way We Eat Now
Food writer and historian, Bee Wilson, makes sense of the confusing world of food choices we navigate daily, with strategies to help us re-connect to our food.S.Pellegrino Sapori Ticino 2019: The Haute Cuisine Dinner Dates (May)
Take your pick of the superb selection of dinners and lounge nights this month, when the Michelin stars will align in Ticino, Switzerland.Magnus Nilsson Will Close Fäviken for Good
Magnus Nilsson has decided to close his two Michelin star restaurant Fäviken in Jämtland, in central Sweden, so the chef can concentrate on becoming a gardener.7 Dishes for Leonardo da Vinci by Daniel Canzian
For the 500th anniversary of Leonardo da Vinci’s death Daniel Canzian developed a menu inspired by the genius’ notes on food and the kitchen.Carne Asada
Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin make for the easiest and most flavorful marinade. SO SO GOOD.
Hope you all had the most amazing Cinco de Mayo.
The weather finally warmed up in Chicago – I mean, hello, we’re talking sunny 70 degree weather! I know, I couldn’t believe it either considering it was snowing just two weeks ago.
So we quickly took advantage of the real Springtime weather and took Butters out in his dashing sombrero.
Once we got home, we took out a few beers and threw this oh-so-perfect marinated flank steak onto the grill.
The marinade – as simple as it is – is unbelievably flavorful, and it yields the juiciest, most tender flank steak. I could honestly eat the steak all on its own but the warm tortillas and fresh guacamole don’t hurt either.
Carne Asada
Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin make for the easiest and most flavorful marinade. SO SO GOOD.
Ingredients:
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup olive oil
- 1/4 cup reduced sodium soy sauce
- Juice of 1 orange
- Juice of 1 lime
- 4 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 pounds flank steak
Directions:
- In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
- In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
- Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
- Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
- Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.
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The Week in Bites, 5th May, 2019
Rasmus Kofoed, Richard Ekkebus, some Cambodia creepy crawlies, kitchen culture, Achatz’s knives and a hilarious Italian restaurant owner – the Week in Bites.Gourmet Days St Petersburg 2019: What’s on and What’s New
The international culinary extravaganza rolls out across the city’s best restaurants from 1 to 16 June with a top line-up of local and international chefs.Introducing the new Wireless Thermometer for Intelligent Grilling
Here comes the wireless thermometer with a probe and an mobile app that will allow you cook meat and fish to perfection, everytime.