Rack of lamb is one of my favorite types of meat. A perfectly cooked rack of lamb should be medium rare on the inside and nicely browned and crispy on the outside. When cooking a rack of lamb in the … Continue reading Rack of Lamb Sous-Vide & Broiled
Carnitas is a Mexican recipe to prepare pork: slow cooked in lots of lard. This will make the pork tender and juicy on the inside, with some crisp edges on the outside. With sous-vide and a broiler you can get … Continue reading Carnitas Sous-Vide, Then Broiled
On the Adriatic seacoast of Romagna, all kinds of seafood are marinated with parsley, garlic, olive oil, and lemon juice, and then coated with breadcrumbs and grilled or broiled. The marinade gives the seafood a nice flavor, whereas the breadcrumbs help to keep the seafood tender and moist. This recipe is quite similar to ChgoJohn’s recipe for Bacala alla Griglia, which is not surprising since the Marche region where is family comes from is just south of Romagna. Continue reading “Broiled Cod alla Romagnola (Grigliata di Pesce alla Romagnola)”
Stefan's Gourmet Blog 