Today I’m launching my new series on the blog called “Balcony BBQ” which is – if you couldn’t guess by the name – all about barbecuing on your balcony! Who says you can’t smoke ribs and brisket on your balcony? Ok, maybe my condo association says I can’t, but what do they know? I’m doing this because I love barbecue and I want to share with you the tips and tricks I’ve picked up and discovered that have helped me work on my recipes in my urban setting. I wish to help those who want to have awesome barbecue but may have limited access to proper equipment and still achieve delicious ‘cue.
Some of these techniques are ones that I’ve adapted and have successfully achieved the tastes and flavours of legit smokehouse bbq. I know what you’re thinking, “the season is over, what use is BBQ tips good for in the autumn?” I think brining your barbecue cooking indoors in the off season is a great way to work on your foundation recipes. [click to continue…]
The term “fusion” in the food world has become the ginger buzz-word that no one likes to use or knowledge anymore, instead, choosing words like, “nouveau” or “modern” in its place to rationalize a menu that interweaves two different types of cuisine or to exemplify a chef’s take on a particular food. What I enjoy (and don’t enjoy) the most is seeing Asian-fusion restaurants and menus. I often deem these places as serving food that tries to introduce Asian cuisine to non-Asian palates, easing in uses of Asian cooking ingredients that aren’t too weird or will freak out the masses. I recently checked out Restaurant Hà that represents themselves in the spirit of a “Bia Loi” – a Vietnamese street corner watering hole that serving quick bites – with a South-East Asian inspired menu. [click to continue…]
Not too long ago I checked out Lavanderia, owned and operated by Chef Antonio Park whose reputation for superior quality products, culinary philosophy has grown exponentially in the past few years. His notoriety and active presence in the local community is a reflection of his humble upbringing and cultural heritage. Their website describes Chef Park’s vivid recollection of his family’s business,
“My father owned a factory and our family lived there. It was a lavanderia. We had a huge mango tree in the yard, and we’d always have a parillada beneath it: the grill rested on the tree’s gnarled roots. We’d clean it with fat chunks of beef fat. We’d grill entire butterflied cows. We’d have loads of sweetbreads, ribs, kalbi, bone-in striploins, white chorizo, spicy red chorizo, and blood sausage.”
Lavanderia is an homage to his family’s roots in Latin America and is a completely different direction that his very Asian-centric restaurants that he is involved with. [click to continue…]