by Joseph Yacino | Jul 15, 2019 | Recipes
Put some of the unused marinade aside and toss your boiled sweet potatoes with it or cut the potatoes into wedges, toss with marinade and roast. Serves 4 4 boneless skinless chicken breasts Marinade 1 tablespoon/15ml ground cumin ¾ cups/185ml olive oil...
by Joseph Yacino | Jul 11, 2019 | Recipes
Wasabi is a natural thickener and the same amount of wasabi powder needed to season the sauce thickens the sauce sufficiently to spoon onto a plate. Wasabi Sauce Recipe (makes 1 cup/250ml) 2 Tablespoons/30ml/18g wasabi powder* (see notes) 1/2 teaspoon/2ml kosher salt...
by Joseph Yacino | Jul 11, 2019 | Recipes
Serves 4 4 oz/115g mushrooms, sliced 2 carrots, sliced 4 shallots, chopped 2 tbsp/30ml butter, divided 2 tbsp/30ml olive oil, divided 4 chicken breast or thigh/leg combination, skinned bone in ½ tsp/2ml sea salt ¼ tsp/ml black pepper 1 cup/250ml tarragon...
by Joseph Yacino | Jul 8, 2019 | Recipes
By Fred Eckhardt If you inquire of the average beer geek about the differences between ale and lager, you will probably be told that ale is brewed with top-fermenting yeast (Saccharomyces cerevisiae) and lager with bottom-fermenting yeast (Saccharomyces uvarum). End...
by Joseph Yacino | Jul 8, 2019 | Recipes
Summer is upon us and nothing quite beats the heat like a bright, refreshing and effervescent adult beverage. Originally called a Shandygaff, the Shandy has been around in Europe for several centuries. Originating in England, the Shandy is also very popular in Germany...
