It's mushroom time! Don't take your oyster mushrooms off the stem, it makes easier to grill them. Olive oil, season liberally and then mark them on the grill. Set them on the cutting board and roll them around in the marinade. While you are waiting for them to cool, slice your steak up real thin. When you're done that, the real fun can begin!
At this point, make sure you got your heat up really high. Shake off any excess oil (flare ups look cool but will leave ugly black grease on your meat) and lay the steaks away from you at a 45 degree angle to the grill bars. Turn your heat down to medium and leave the steaks alone. At this thickness, it will take aboot 6-7 minutes per side for medium. I was feeling like a tough guy so I had these rare. After aboot two minutes, I turned (not flipped) the steaks another 45 degrees and left the steaks for another 2 minutes to get a good sear in.
Back on assignment! Well not yet exactly. I'm here in Ventura County, California to shoot a wedding. But I showed up a bit early to hang out and take some cool photos of surfers!
After a tough workout, you need protein, vitamins and energy to rebuild those torn muscle fibres. I would make a protein shake but that juss is not delicious enough for me. I don't like to fuck around, that's why I eat steak at least 3 times a week. Let's start grilling. It doesn't matter what it is, steak, fish asparagus, always make sure whatever you're grilling is dry and rubbed down with a little olive oil. That's how you get proper grill marks.
This is what we chefs like to call, "deglazing the pan." When you saute, carmelize or sear something, you always get carmelized bits stuck to the bottom of the pan. All the delicious flavour of the onions will be lost if you don't do something aboot it. The way to get that flavour into the brocolli would be to add a liquid to the pot to dissolve the crispy bits and make a sauce. If you're really cool, you would use wine. But I'm not that cool, but the brocolli sure was delicious!
It's summertime in Vancouver and that means Halibut is in season! I almost always get my Hali on the bone because where there's bones, there's flavour! Also, a lot of people for some reason or another are scared of fish bones, so the stores charge a lot more for boneless fillets. As for me, I ain't scared of no flavour! Keep in mind that grilling fish takes a lot more finesse than grilling a steak. Make sure you pat your fish dry with some paper towels and slather them with olive oil before putting them on the grill. Once they are there, DON'T MOVE THEM. They will stick to the grill and will only move when they got a good sear on them. Flip them ONCE and only once. I guarantee it will be worth the wait. I also made a tomato and cucumber salad and some garlic bread that will BLOW YOUR MIND. Stay tuned!
I was messing around with the Big Green Egg all night. Writing recipes and smoking ribs! My reward for all that hard work is this bonafide breakfast of champions!
Pizza time! Life sure is tough when you're stuck in the test kitchen making pizza all day!
It may be the 4th of July but up in the great white north, it's still Canada Day! So Canadians, Americans, whoever, here's some side ribs smoked over hickory for freedom!
Although it doesn't look like it, I'm making a salad! Organic oyster mushrooms for some reason or another are cheap in Vancouver year round. Mushrooms are like sponges and like a lot of olive oil and salt and pepper. Grill them at high heat and keep a close eye on them. Once they have grill marks, flip then over and lay them on your cutting board to rest. The scallions are done the same way. They cook FAST, so keep an eye on them. Now you can chop them up haphazardly for that rustic feel, add a little chilli vinegar, olive oil and you're good to go! oil
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