One of my guilty pleasures, when I lived back in Toronto, was to swing by my local Chinese Siu Mei (rotisserie) place and pick up a container of succulent, juicy, crispy-skinned, roast pork on rice and bok-choi. I’d sit in the parking lot and eat it in my car with some tunes blasting on the radio, and an ice-cold Coke. Man, that was life! When I moved to the Tampa Bay area, my guilty pleasure was no longer available, due to the lack of Asian restaurants, and I went many years without this weekly staple. Last year, I decided to recreate this recipe and spent several weeks perfecting it. The technique that put it all together was...
Pressure Cooker Lent...
posted by Chef Cristian Feher
Pressure cooker lentil soup recipe In this recipe, you will learn how to warm your heart and feed your soul with this satisfying lentil soup made right in your pressure cooker! Yields: 6 portions Ingredients: 12 strips of pre-cooked bacon 16oz of brown or green lentils 80oz of beef stock 1...
Ultimate Wagyu Beef ...
posted by Chef Cristian Feher
The Ultimate Wagyu Beef Burger In the world of beef, Wagyu is king. Its superior marbling (fat throughout the meat) makes it super flavorful, tender and very juicy! Put some fried onions, and duck foie gras with black truffle, and now you’re talking! That’s exactly what we did...
Berkshire Pork Rib R...
posted by Chef Cristian Feher
Berkshire Pork Rib Roast Recipe We’ve all heard of wagyu beef, being the highest quality, most desirable type of beef available. But what is the pork version of wagyu? Is there such a thing as wagyu pork? While there is no such thing as wagyu pork, there is the top of the food chain...
How to roast bell pe...
posted by Chef Cristian Feher
How to Roast Bell Peppers Roasting bell peppers is not only delicious, but did you know that it’s actually necessary? North Americans are the only people that eat whole bell peppers (with skin and seeds). The skin and seeds of a bell peppers are known to have plant proteins called...