One of my dreams is to one day own a mac and cheese food truck!
You can just about make any flavour and then toss it through macaroni and bake it. Imagine all the things you like, then mix it in with macaroni. For example, I love chili and chili con carne, mix it in with macaroni, put cheese on top and and bake it in the oven and you have chili mac and cheese. You can also have it cold like a salad like they do in the Philippines. There they have a salad with macaroni, its usually with pineapple, ham, palm seeds, cheddar cheese and coconut dressed with mayonnaise or sour cream, sounds weird but bloody tasty stuff.
I have grown up eating chili since I can remember. As a kid, I remember eating our meals around a huge table which my grandmother would cook for. I had aunts, uncles, cousins and sisters around that table, including my grandmother, who would share a chair with me. As I ate, I remember the many condiments that accompanied every meal.
Secondary cuts of meat are trendy these days. Whether it be lamb, pork or beef, secondaries have come around from the past to be trendy once again. In the past, it was almost a necessity to use secondary cuts of meat and offal for survival. The harsh financial times of the past forced a lot of people to be creative with cheaper cuts of meat. Stories told by grandmothers, telling us about cooking pigs head, ox tails and trotters; ribs, shins and belly seemed so unreal when we were younger. We could never imagine eating such things because our generation is so used to juicy, primal cuts of meat. These days, chefs have trended towards creating dishes with secondaries more and more not to make more money (because they are cheaper) but because punters are taking to liking the wonderful creations that chefs come up with using bits of meat that would other wise be used for mince perhaps. The cooking methods for these secondary cuts is usually long, this is to extract as much flavour from the cut and to break down the tougher muscles. Cooking methods like braising, slow roasting, confit and these days, sous vide (where it is becoming a regular cooking method for chefs). As a result of slow cooking, I believe that it produces a tender, tastier, juicier end product.
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.
I started working as a chef in a hotel that is right next door to the Adelaide Central Markets and China Town.
As a young chef learning their trade, I could not have asked for anything more. Imagine seeing your states best produce on the walk to work. Can’t get any more inspiring and educational than that really. You see the freshest ingredients and also learn about the seasonality of many fresh produce. You get to talk to vendors and build that ever so important relationship between producers and cooks.
Just about every Asian country has a version of this dish. Most use the same spices to flavour the braising liquid and the end result is subsequently similar in taste and appearance.
This is a Chinese version, using many and very different spices. It is a very simple dish, simply place all ingredients in a pot and let it braise away for a period of time, perfect for those people who love on pot wonders.
Compound butters are probably one of the first things we learn at trade school. Simply put, it is butter with flavourings. It’s used much like a sauce for many dishes like on roasted vegetables or to toss through freshly blanched beans, on roasted fish, cut into small discs and stuffed in between the skin and flesh of chickens ready for roasting for moisture and flavour and traditionally,it is used on grilled meats, mainly as a sauce or in corporation with a jus to monte the jus with more flavour.