Flank steak makes for a delicious and quick weeknight supper. Ralph marinates it in a gentle BBQ-style sauce, then grills or slices it, which we sometimes share with chopsticks while watching golf.
Category: Meat
Smoky Duck Breasts on a Charcoal Grill (with Charred Tomatoes)
The flavour of smoky duck breasts seasoned with herbes de Provence and grilled over charcoal blends aroma, tenderness, and crispness with the joy of open-fire cooking. Grilled tomatoes add a sweet, charred balance, layered over fresh arugula and soft mozzarella. Finished with freshly grated Parmesan and a drizzle of olive oil, it’s a simple yet elegant combination—where smoky, savoury, and fresh flavours come together beautifully.
Moroccan-spiced Leg of Lamb
Our friends had us over dinner and served Moroccan Chicken Tagine, a delicious stew made with chicken, Moroccan spice, olives, orange peel, and more made in a tagine (a clay cookware).
To our delight, they gifted us a bag of the Moroccan spice blend they used in the dish, which we have since used on chicken legs and this recipe for leg of lamb.
Smoked Beef Brisket on a Charcoal Grill
Written by Ralph As a Canadian living in Germany, I have no right to tell anyone how to cook this American classic, famous in Texas. Then again, one origin theory suggests that German immigrants brought meat-smoking techniques to Texas barbecue. Last Christmas, when we were in Canada, my brother-in-law Carl made two styles of brisket…
Chicken Cacciatore (Hunter’s Chicken)
One early evening while Ralph was cooking dinner, I found myself flipping through A Little Taste of Italy, longingly wanting to be there. I came across a recipe for Chicken Cacciatore, and was immediately transported back to the 80s. It felt like such a retro sounding dish! The combination of ingredients sounded delish and simple…
Pan-Seared Veal Cutlets with Za’atar
Friends introduced us to the za’atar spice during a salsa and mango chutney canning session. The enchanting aroma of this Middle Eastern spice is earthy and herbal, with a touch of citrus. When I smell it I think of a warm bread coming from the oven. Za’atar can be used to season vegetables, added to…
Grilled ‘Edelstück’ lamb ribs
Many people shy away from lamb, but done right, it can be a wonderful culinary experience. We were introduced to lamb by our friends Jim and Tracy, who also sparked our passion for food and wine. They taught us how cheese transforms into goodness when left out at room temperature for hours before serving, and…
Oma Marion’s Oven-baked Pork Roast with Hefeklöße
Ralph has fond memories of his mom making this meal. Hefeklöße are a German version of a steamed dumpling and are ideal for mopping up gravy. Or you can pour a sweet fruit sauce over top and have them for dessert. Whenever Ralph makes them, I devour at least three or four. If you make…
Low and Slow Oven-Baked Pork Spareribs with Homemade BBQ Sauce
In winter or unfavourable grilling weather, baking ribs low and slow in the oven is equally delicious and results in tender, fall-off-the-bone meat. Making a homemade BBQ sauce is easy, doesn’t have added preservatives, and allows you to tweak the sweet and savoury flavours to your liking. Pork spareribs are incredibly inexpensive in Germany and…
Schnitzel and Sauerkraut
Have to thank the Austrians for introducing schnitzel: meat cutlets (traditionally veal) that are breaded and fried into deliciousness. This recipe uses veal, but Ralph prefers using pork or chicken known as Schnitzel Wiener Art. We paired our schnitzel with sauerkraut and French fries (not homemade 😱). The first small town we moved to in…
We are cookin' with gas! 