Garam masala 20 grs
Tamarin 1 tbs
By ; Chef Nicholas Anderson for www.culinaryglobetrotter.com
Don't you just crave for that sandwich where the sauce just runs down your hands and it's full of tasty fatty pork , with a rich flavored sauce in a soft bun, if yes , I have one for you ! Hickory smoked boneless pork BBQ with roasted peppers and garlic clove , caramelized onions , hot Dijon mustard , french egg mayonnaise , crushed black peppercorn in a steamed hot dog bun ! A perfect afternoon summer snack with a ice cold beer .
250 grs of boneless pork ribs . Skin off , fat on
By ; Chef Nicholas Anderson for www.culinaryglobetrotter.com
Crispy Pata is fried pork legs (“Pata” means Pork Feet in spanish). This is probably the most popular Filipino Pork Recipe. Crispy Pata is easy to eat and although is high in cholesterol, the soya sauce, vinegar and diced garlic sauce makes it irresistible and keeps customers coming back for more.perfect dish for a drinking session with your friends ....
1 whole front pork knuckle – cleaned, cut the toes
1/4 cup of mama sita’s premium vinegar
6 cups of water
1 tbsp of black peppercorn. 6 tbsp of rock salt
3 tbsp of crushed garlic
2 bay leafs
4 cups of oil for deep-frying
In a large casserole, combine water, rock salt, vinegar, garlic, bay leafs, black peppercorns. stir until salt to dissolve the salt.
Add the pork knuckles
Cover and bring to a boil
. Simmer for 1.5 hours until the pork is tender
Drain in a colander
Set aside in the refrigerator for 12 hours or overnight to dry
Heat the oil
Deep-fry pork until golden brown and crispy
Drain excess oil
Combine all sauce ingredients
Serve with the sauce.
Creation photography By:Chef Nicholas Anderson for www.culinaryglobetrotter.com
After mixing flour salt together , and water Yeast and sugar mixed separately , add both together and kneed well for 5 to 6 min , cover and leave in warm place for 1 hour , until size will double , cut into small size and form a round shape , let proof again for 40 min , roll out will rolling pin ( check picture )
Recipe photography creation by :Chef Nicholas Anderson for www.culinaryglobetrotter.com
You get out of bed on a Saturday morning thinking hmmm what would be nice to create and enjoy eating also !! Well something fun to do is bread , so how about we do stuffed buns ??
Bread dough ;
Flour , salt , yeast dried, sugar , water
Beef curry ;
Olive oil, ground beef,chili , onions , garlic, ginger, eggplant, zucchini, mushrooms, tomato, coconut milk, red curry paste,fish sauce, soya sauce, coriander
Spinach cheese stuffing;
Fresh spinach leaves,onions , garlic, olive oil, fresh cream , gruyere cheese , Parmesan , salt and pepper
Paprika and rock salt to top buns
This is so much fun, from the preparation , proofing and baking ! Count at least 2 hours ! You can also prepare stuffing ahead of time ! It's easier to make buns with cold filling !
I know you wanna eat them , but do me that favor !!! Let them rest 5 minutes up side down before serving them. It will improve the texture of bread and you will still be able to munch them at a fast speed ....
I suggest you make a spicy tomato beef sauce for spinach buns and for the Thai beef curry well a soya coriander chili dip will match very well ,
Photography and creation is by Nicholas Anderson owner of www.culinaryglobetrotter.com
You were probably told that food styling requires a studio , expensing equipment ,time, and a whole bunch of people pretending to know one more than the other !!! Well I'm sorry to disappoint you and no disrespect to people of the profession . Food styling requires only a artistic talent and the use of imagination . And will prove to you that combine both the above can be fun and also very tasty ! As a chef one must also enjoy eating it ...
I will demonstrate with basic house hold convenience food that I used to eat as a kid , cheese stuffed pancake ! Yes all these product I'm using are from the local regular supermarket ..
So here we go;
4 pcs cheese pancake
Smoked Ham, naan bread
Eggplant , button mushroom
Basil , coriander fresh
Parmesan cheese , olive oil extra virgin
Onion white , garlic
Reduced balsamic vinegar
Red wine gravy
Herb goat cheese
Black pepper , sea salt
Then get your self comfortable in front of the TV and have fun ... Be sure the tv channel is entertaining because your about to have a blast ...
All the creation and food styling is done by me Chef Nicholas Anderson ! I used one knive, one pan ,one spoon, one brush! This is done at home with no extra lighting and photography is from my iPhone ...this blog is dedicated to the culinary talents out there that really enjoy there passion for creating master pieces out of not much !!!
The other night i was watching tv and the program "Taste" with Antonie Bourdain and got inspired to cook , I opened up the fridge and saw a few potatoes ... Hmmm what to do?
Potatoe Gnocchi was to be... Found some cream , garlic , egg , cream cheese, Parmesan and to add a little VIP touch .. Black Truffle mushroom shavings
Don't forget all purpose flour , extra virgin olive oil , salt , pepper and optional herbs for garnish
First step is to boil the potatoes in salty water , if your potatoes are small you may keep skin on to retain a little nutrition to the dish , boiling the potatoes will take around 15 to 20 minutes ..
Remove them from water and mash all up adding flour and one egg during process , the action will also cool down the potato mix ...don't forget to check seasoning ... Shape mix into long shaped sausages and cut them into the desired shapes
Drop them into boiling salty water , and on the other stove , in a frying pan , sauté a chopped garlic clove in extra virgin olive oil , add fresh cream a spoon of cream cheese flavored with fleur de sel , two round of the pepper mill ,, tosse the drained boiled Gnocchi into sauce , check seasoning and set up into plate ...finish dish by topping it with grated Parmesan cheese and black truffle mushroom shavings ... Easy ah and so delicious ! So get cooking don't just be a couch potatoe , get up and cook that potatoe
Photography & recipe By;Chef Nicholas Anderson for www.culinaryglobetrotter.com
How I make a perfect suckling pig ..... No charcol, no out door space ? Hmmm but you have a oven ? Good
Simple .... Salt , white pepper , olive oil , 200 .c 2 hours combi steam .
Recipe, photography by: chef Nicholas Anderson for www.culinaryglobetrotter.com
500 grs of beef cubes , with fat and bones
Garlic , chili , onions ,lemon grass, bay leaves
Crushed peppercorn , tomatoe paste
Bell peppers , carrots ,grated cheddar cheese , potatoes ,tomatoes , gravy , Reno liver spread ,coconut milk ,salt water .
Sauté garlic onions lemon grass chili with sesame oil , add meat and give a color to meat .
And all other ingredients except carrots potatoes and peppers to meat , slow cook for 2 hours till meat is tender ,rectifie seasoning .
Seperately sauté the vegetables in frying pan till tender , add to stew , serve hot with steamed pandan Thai jasmine rice !
Garantie to be delicious , you can adjust the amount of chili depending on your taste .
Photography recipe and creation By: Chef Nicholas Anderson for www.culinaryglobetrotter.com
We'll sometimes we just need to indulge on that fatty grease heart attack snack that will knock you out with its cholesterol calories sugar and any other sin full stuck you can ever dream of !! My ultimate Dog ...
2 foot long pork beef dogs
1 French baguette
Mayonnaise , Dijon mustard
Ground beef ,garlic onions
Olive oil , peppers
Cheese sauce , salsa
Cumin , paprika coriander
A diet soda .... Just kindling
A a appetite like a Bear ( needed )
Eat it at least 3 hours before you hit the pillow so your stomach will not slap your face lol
By;Chef Nicholas Anderson for www.culinaryglobetrotter.com
A signature dish of any good chef holds the potential to captivate the palate and fascinate the imagination. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a signature dish unique and be well-loved by the most discerning guests.Every chef and cook has his or her signature dish. This is the dish, whether sweet or savory, that best represents the person who prepared it.