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BBQ Beef on a Bun, Baby!

BBQ beef is alchemy if you ask me. You throw a hunk of meat in the oven, toss some stuff in with it and eight hours you have schmeglie magic at its best. I don’t even know why its so good. I think somewhere it satisfies our inner bbq-ing carnivore. A dutch oven is the way to go here, or a slow cooker, too, if your one of them peoples.

Here’s my quasi-“recipe”:
A hunk of meat (mine was about a 3-4 lb sirloin tip roast)
1 can plum tomatoes with juice
1.5 cups of ketchup
1 cup of mustard
1/4 cup hot sauce, your choice
1 onion
a big glug of molasses
some beer from the bottle your drinking out of at that moment
spices: like salt, pepper, cumin, garlic, chili powder
Put the lid on a cook at 275 degrees for at least 5 hours, but at least 8 hours is even better. Shred beef with two forks and put back in for 15 or 20 minutes or so.
Serve on the most delicious toasted bun you can find. With horseradish. And coleslaw. Mmmmm.
Now, in all honesty, the best BBQ beef is actually tossed in B-Bop Sauce* but I can’t give out the recipe for that or I’d have to kill you so you have to be satisfied with this instead.
*B-Bop Sauce can however be purchased from myself in quarts or cases. For those you haven’t had the pleasure it is the worlds greatest burger sauce. My mom invented it. We use it for everything from burger sauce to bbq sauce and much much more.
My Yummy Coleslaw
one head of savoy cabbage, thinly sliced
one carrot, grated on fine
one granny smith apple
For the dressing:
2 tbsp horseradish
2 tbsp apple cider vinegar
1 – 1.5 cups mayo
lots of pepper and salt
sugar to sweeten
Adjust to taste, some people like it sweeter, creamier or vinegary-er.
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Honey Semifreddo

“Semifreddo” means half-cold in Italian. As the name suggests, this simple and elegant dessert is like ice cream but lacking that hard, overly cold quality. It melts quickly in your mouth and is sweet and smooth.

This version is honey, but you can use any flavours like hazelnut or pistachio or fruits. Serve this for dessert at a dinner party and I guarantee compliments! Just remember when you do something like this with few ingredients it’s really imperative to try and use the best ingredients you can. The best honey and eggs you can find will not go unnoticed and of course don’t cut the fat. The higher fat cream you can find the better.

These flavours are owed to Nigella, my hero.

You need about a 1 litre pan or mold, whatever shape you want. If it is deep your freezing time with be longer though.

1 egg

4 egg yolks

1 cup of the best honey you can find

1 1/3 cups of cream (highest fat you can find)

1/4 cup of toasted pine nuts or slivered almonds

Line pan with plastic wrap so that enough hangs over to completely cover top of dish. I would put two layers of plastic.

Over a double boiler (or just a metal bowl over a pot of simmering water like I do) beat the egg, yolks and honey together until pale yellow and thick. Do not let the water touch the bottom of the bowl. Use a whisk or a mixer.

Next, beat the cream until thick and fold together with your honey/egg mixture. Pour into your lined pan, wrap the ends of your plastic over so it is completely covered and freeze at least 3 hours, maybe more depending on the pan you used.

Unwrap and turn onto platter right before serving as it will begin to melt quickly. Garnish with more drizzled honey and toasted pine nuts. Slice and serve. Makes enough for 6-8 people.


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My Favourite Muffins! Banana Chocolate Chip Yay!!

Banana Chocolate Chip muffins are my favourite and this is my favourite recipe. You can make them in the time it takes to preheat the oven and it keeps that seemingly never depleting store of black frozen bananas in your freezer in check. What make these yummy is the yogurt.

Preheat oven to 350 degrees. Grease one 12 muffin tin.

Dry ingredients:

1 3/4 cup flour

3/4 cup sugar

1 tbsp baking powder

1 tsp baking soda

1/2 tsp sea salt

3/4 cup chocolate chips

Dash of cinnamon

Wet ingredients:

2 overripe bananas

1 egg

1/2 cup vegetable oil

1 tbsp vanilla extract

1/2 cup plain Greek yogurt

Dry ingredients in one bowl, wet ingredients in the other. Add the wet to the dry and mix until just combined when you can’t see flour any longer. That’s it!

Add to greased muffin tin and bake for 22-25 minutes or until a skewer comes out clean.

Simple, fast and yummy!

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