Paul's Cooking Blog.
Posted in Cooking on Feb 23rd, 2010
I sliced some Cauliflower thinly and tossed it in a mix of white miso and EVOO. I roasted this for about 20 minutes at 250 C turning once. I Roasted some Asparagus on my cast iron griddle and seared the NY Strip.
I had some Consommé in the freezer that [...]
Posted in Cooking on Dec 6th, 2009
Chicken Fried Steak (CFS) is an Austin staple. Usually a CFS is made from a fairly cheap cut of beef which has been tenderized to within an inch of it’s life. Being a big fan of slow cooked meats, and recently playing with Sous Vide cooking I was pretty sure I could make a [...]
Posted in Cooking on Oct 21st, 2008
Sauce Bontemps is a French sauce made with an onion and hard cider reduction, flavoured with paprika and mustard. It goes very well with Steaks, Chops, and Broiled Chicken. It uses the Sauce Veloute Ordinaire mother sauce as a base.
Combined with my favourite piece of meat a 200day dry hung grain fed Wagyu Scotch Fillet [...]
Posted in Cooking on Aug 26th, 2008
A bit of a oxymoron of a name for a recipe, but I came across a recipe for an awesome slow roasted Ribeye on the bone that takes about 6 hours of very slow cooking. Looked beautiful, but with a lack of time in the next few weeks there was no chance I’d be able [...]
Posted in Cooking on Jul 13th, 2008
It’s been some time since I last posted a recipe on here, so I decided it was time to cook up something a bit different and document it. This is purely my own creation, I had no idea how the Bourbon Marinade would go, but figured it was worth a [...]
Posted in Cooking on Jun 8th, 2008
Having picked up a nice steak for dinner I went looking for a suitable recipe, I felt like something with a fatty creamy sauce so I decided on Steak au Poivre ( Steak with pepper ) a french recipe with a nice creamy sauce. I didn’t have any Brandy which is what [...]
Posted in Cooking on May 13th, 2008
Working just near a good butcher is hard on the wallet. Decided to have steak for dinner and was mesmerised by the Wagyu Eye Fillet ( Kobe Cuisine ) . Next thing I knew I was walking out of the butcher carefully carrying my $90/kilogram steak.
Obviously such a steak doesn’t need much [...]
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