Few weeks ago, my sweet lovely wife spoiled us once again with one of her amazing cakes. This time she chose an old Hungarian recipe – Dobos cake. It was so good, that she baked it twice last year and again now and looking forward for the next one.
After a gorgeous Saturday, we’ve got punished with a nasty, rainy, cold and boring Sunday. Since it was raining for the last 5-6 hours, we decided to have a nice breakfast inside the trailer and our small and cozy dinning corner. My beautiful wife prepared everything except the eggs which are my speciality.
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From time to time, maybe not often enough, I have to visit Chef John blog and try another incredible recipe from his repertoire. This time, I chose the Cajun Chicken Ragu and the results were amazing. For the pulled chicken meat I used some Cajun chicken breast perfectly done on the BBQ and for sausages I used a combination of: home-made Hungarian, home-made Romanian and some Hot Chorizo but you can use any type of sausage you like.
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Another weekend at the trailer, another recipe – smoked St. Louis Style ribs with some good rub I found. I used hickory and apple chips and smoked the ribs at 230F – 250F for almost 5 hours and turned out delicious.
Another cold weekend at the trailer. And it’s June! On my way to Peterborough I stopped at a Metro grocery store in Ajax and picked up 4 pork tenderloin skewers. What a great idea for a dinner!! I just added salt, pepper and Bone Suckin’ Rub. The steamed asparagus prepared by my lovely wife with garlic and a touch of vinaigrette was a perfect match as a side dish.
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Until now I tried only the Jambalaya on the slow cooker and was very good. One day, I decided to cook it on the stove and the perfect recipe in my opinion and for my taste is from BBQ Guys. I couldn’t find Old Bay seasoning at the grocery store so I decided to make it at home from scratch. The taste was amazing and way better than the recipe for the slow cooker so I strongly recommend for the Jambalaya lovers. I made 1/4 of the original recipes and was enough for my family (3 persons) to eat few times.
- A Bit of New Orleans in New Jersey (jamneats.wordpress.com)
- Creole Jambalaya (kindlecookbookrecipes.com)
- Creole Jambalaya (perfectingthepantry.com)
- April 7th Menu (cookwithkara.com)
- Creole Food! Mmmm! (caribbeanhostel.wordpress.com)
- Jambalaya (katietheskinnychef.com)
- Paella. Jambalaya. The Cajun Connection. (acadianatable.com)
- ~ Shrimp Etouffee: A Hallmark of Louisiana Cuisine ~ (kitchenencounters.typepad.com)
For quite for some time now, my adorable wife was trying to persuade me to cook some chicken breast with Philadelphia cooking cream. Few day ago, I chose a simple recipe from Kraft website using Savory Garlic cooking cream and the results were quite unexpectedly good. You should try it since is very easy to make and not so expensive.
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We love chicken wings and cook them pretty often. In the last year, I tried all kinds of recipes: spicy BBQ, garlic parmesan, Momofuku style, peanut butter & pepper jelly, sticky ginger-garlic glaze, African style, Sweet&Sour, Buffalo, spicy Asian and more, but this time I’ve decided to make some Garlic Parmesan from Chef John’s blog. Very easy to make, mouth-watering taste and perfect companion to some cold beers.
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Just another BBQ on a gorgeous Victoria Day long weekend. I had some chicken breast with butter chicken spices and drumsticks with Bone Suckin’ seasoning and rub along with my famous mashed potatoes and some sauté fresh mushrooms. We ate three times and we couldn’t decide which one tasted better.
I’m so glad I had the brilliant idea to make Chicken Fricassee for dinner few weeks ago. We were so pleasantly surprised with the taste and the flavour of this fabulous dish. I will do it again and this is a promise. The mashed potatoes was just a perfect match for this exquisite dish.