• Rough bearded men in kilts, dense fog, sound of bagpipes and meat…. What else do you know about Scotland? Right now I’m ready to share with you a cool Scottish recipe of meat and potatoes that you have never tried before.

Croquettes with haggis

So my dear meat-lover, are you ready for the culinary adventures? Because we are going to eviscerate, boil and smoke the meat without mercy. Genuine chefs cook meat only so and in no other way. First, let’s find sheep’s giblets. Next, let’s cook the coolest haggis out of them. This dish is a symbol of

  • Sliced ribeye poached in chili broth is a soul of Sichuan cuisine, showing the spiciness and heat of Sichuan cuisine while letting the flavor and texture

Poached in Chili Broth, Sliced U.S. Prime Ribeye Recipe

Ribeye is a piece from the rib edge of expensive marbled beef, with a cross-cut resembling the shape of an eye. Hence the name is ribeye. Usually the beef from Australia, New Zealand and the United States is the best. Due to the high marbling, there is enough fat in ribeye, so it’s very soft.

  • chicken-wings-with-honey-sause-chile-recipe

Chicken wings with honey sause Chile recipe

If you ask me why I love my work, I’ll definitely answer: because of pleasure I get from my own shots. First of all, I do it for myself. And only then for all others. Yes, that can be quite complicated. Yes, I have to reject a lot of interesting projects. But I know for

  • Inn Side Out - Breased Beef Short Ribs_2

Braised Beef Short Ribs Recipe

Everything is mixed up in Hong Kong. You can easily meet a Hindu in the old-established Hong Kong restaurant, cooking high-Italian cuisine, there are skyscrapers with the holes for dragons to fly through and, at the same time, it’s not easy at all for a person to cross the road. In Hong Kong I stopped

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  • Yan Nguyen, Chef at Martini Terrazza

Asian Style Beef Tartare Recipe

I love meat. I love it madly and tenderly. Juicy meat flesh surprisingly well combines harsh flavours of spices and delicate taste of fibers. Accurately chopped into even cubes, it gives a great mosaic-effect contrast with the bright green of cucumber. It can taste so differently: salty, flat, peppered, hot, sweetish or with a bit

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  • Teriyaki_Chicken3_0

Teriyaki Chicken

Funny thing. I was cleaning my blog, adjusting it for the new design. And found a post I had made three years ago. There I half-jokingly wrote that soon I would become a food-photographer. And I have forgotten about that post. Teriyaki Chicken Recipe   Save Print Recipe type: Meat and Poultry Cuisine: Panasian Cuisine

  • Francisco Pazos, Chef at Le Chef

Sous Vide Beef Cheek, Sweet Sherry Sauce, Perfect Fries and Char Grilled Scallion

Let's talk about the price of the project. And recipe of Sous Vide Beef Cheek. Sous Vide Beef Cheek, Sweet Sherry Sauce, Perfect Fries and Char Grilled Scallion Recipe   Save Print Recipe type: Meat and Poultry Cuisine: European Cuisine Serves: 4 Ingredients 4 nice beef cheeks Half bottle of Cabernet Sauvignon red wine Half

  • Denis-Brovceac-Chef-at-La-Butuc-6-1

Rabbit stewed in white wine with vegetables, herbs and mashed pumpkin

We were drinking. We were drinking a lot and ruthlessly, ruthlessly burning away our organism. We started with wine. Incredibly tasty and aromatic Moldovan wine. Then we switched to liqueurs and to Jägermeister by the end of the evening. Rabbit stewed in white wine with vegetables, herbs and mashed pumpkin Recipe   Save Print Prep

  • Chicken in Orange Sauce-1

Chicken in Orange Sauce

When people ask me, how it was in Armenia, I grin and say: '+5 kilos'. Yes, it's no joke. Chicken in Orange Sauce Recipe   Save Print Recipe type: Meat and poultry Cuisine: Armenian Cuisine Ingredients 0.1 kg olive oil 1.25 kg chicken leg quarters (fresh frozen) 0.1 kg butter 0.25 bulb onion 0.4 kg

  • Lamb Roll-0

Lamb Roll

Everything is relative. There are no bad and no good things. There is only our perception of the situation. Lamb Roll Recipe   Save Print Prep time 30 mins Cook time 20 mins Total time 50 mins   Recipe type: Meat and Poultry Cuisine: Armenian Cuisine, French Cuisine Serves: 1 Ingredients 200 g lamb fillet