Author: Dennis Leslie

Richard Gunner Fine Meats Beef Ribs w Chipotle Sauce

Picture by Martine Robert of ChompChomp.com.au

Well, here it is guys, the recipe for the tender RGFM beef rib with chipotle sauce.

One of the other dishes that went down well for the 2012 Eat.Drink.Blog dinner were these awesomely tender beef ribs with chipotle sauce.  I have a deep fascination with secondary cuts of meat, I love them.  Growing up, I hardly saw primary cuts being served on our dining table at home.  My mum or my grandmother would cook with predominantly secondary cuts like ox tail, ribs, beef tendons etc.  Beef ribs was used in a Filipino dish called sinigang; my mum would use either pork ribs or beef ribs, either way, it was braised in a stock flavoured with tamarind for hours until the meat is so tender it almost falls apart especially when you try to sneak one out of the pot, which was often for me because I would always try and pinch one out of the pot before they were served.

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Grilled Corn with Roasted Garlic Aioli & Parmesan

It never ceases to amaze me that the simplest thing is often the most enjoyed by many people.  I guess I have had my head in the clouds for far too long, thinking that top end food is the key to success in this field but I am constantly reminded that people just want “good food”.

Last Saturday I had the pleasure of cooking for Eat.Drink.Blog conference.  I nervously cooked for seventy odd bloggers.

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Baked Sour Dough with Brie and Chive Butter, Green Tomato Chutney

Photo by Jun Pang

So, we have been through compound butters before.

If you can’t remember, a quick re-cap.  It is basically “flavoured” butter.  Simply put, you take softened butter, place it in a mixer and add flavourings such as nuts, herbs etc.  Depending on what you are going to use the butters for will depend on the ingredients you put into the butter for flavour.  For example, chopped herbs with lemon zest will go great with flavouring fish, a little bit of Jus (refined juices from a roast, most home cooks would call it “gravy”) and some type of fruit jelly with chopped herbs would go great with grilled beef and so on.

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Great Chefs of Adelaide Luncheon – Behind the scenes

[youtube=http://youtu.be/rTKnEAziFmo?hd=1]

Video by Jun Pang & Sunny Wu

This is a behind the scenes look at what it takes to pull off a function for  280 people.

This function is a fund raiser for a function called, Great Chefs of Adelaide.

For over 17 years, Adelaide has rounded up up and coming, talented chefs or chefs who have done well in their field to be part of a long standing list of legendary chefs to cook for and raise money for Anglicare.  This list is made of very talented past, present and future great chefs of Adelaide and this year I was lucky enough to be part of that list for the second time.

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Crispy Spatchcock with Pineapple & Capsicum in Shaoxing

Photo By Jun Pang

When I was a kid, I used to eat a lot of Filipino food.  I found that they used to fry a lot of food like pork belly, fish and chicken until it was really crispy, so crispy that you can eat the entire thing, bones and all.

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