Paul's Cooking Blog.
Posted in Cooking on Mar 1st, 2010
I decided to turn my Pastured Pork Shoulder into one of my all time favourite dishes Cochinita Pibil. I’ve posted a recipe for this before so I won’t go into too much detail. Traditionally the Pibil is served with a red onion pickle. I also had some blue corn [...]
Posted in Cooking on Feb 28th, 2010
One thing that really annoys me about living in Austin is the lack of a really good butcher. Don’t get me wrong there’s a few good places to buy quality meat ( Central Market, Wholefoods, etc ) however their butchers are generally too busy running a long counter with lots of customers to [...]
Posted in Cooking on Dec 7th, 2009
The other day Central Market had some freshly picked ( burrowed? ) Oregon Black Truffles. I’ve never cooked with a whole truffle before so decided to grab some and see what I could come up with. They also had some nice pork on special so I decided to do a Saltimbocca. [...]
Posted in Cooking on Feb 1st, 2009
Decided to smoke something different to my usual ribs this weekend so I got a couple of pork shoulders to make pulled pork. I cut the skin off and rubbed them with my standard rub. Left them in the fridge overnight and then smoked them at 115C until an internal temp of 95 [...]
I tend to make a batch of ribs at least once a month, they’re my favourite piece of flesh to barbecue. By barbecue I mean the southern states of America type barbecue with slow heat and smoking wood.
I usually barbecue my ribs dry with a simple rub, and then serve with a tasty [...]
Posted in Cooking on Dec 22nd, 2008
Turducken is an amazing dish that is virtually unknown here in Australia, but over in the USA it has a cult following, especially with the Cajun and BBQ enthusiasts. A Turducken is a whole turkey, stuffed with a whole duck, stuffed with a chicken. There can be as many as 3 different traditional stuffings throughout [...]
Posted in Cooking on Sep 9th, 2008
Inspired by a recipe posted in a forum I frequent I decided to attempt this classic french dish for Father’s Day. It’s a fairly lengthy process especially as I decided to mince the meats myself, so I gave myself the whole weekend to do it, Saturday for Prep and Sunday for assembly and cooking.
All in [...]
Posted in Cooking on Aug 20th, 2008
Similar to their spanish cousins the Mexican chorizo is a spicy pork based sausage. It uses chipotle and tequila to give them a very mexican personality. I got this Recipe from ‘Charcuterie’ by Michael Ruhlman & Brian Polcyn, an amazing book on salting, smoking and curing meats. However I did [...]
Posted in Cooking on Apr 14th, 2008
With plans to fire up the smoker I headed down to a local bulk butcher. I went straight to the cheap cuts and started grabbing meat. First up was a big chunk of pork, I had plans for some lamb, but they didn’t have any shoulder. I then [...]
Posted in Cooking on Feb 25th, 2008
A very tasty mexican dish of shredded pork. This dish was featured in ‘Once Upon a Time in Mexico’ where Johnny Depp’s character would order it at every restaurant he ate, if it tasted too good, he would kill the chef. I got this recipe from a friend, [...]
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