Here’s a quick and easy appetizer idea for your next gathering. As the name suggests, it only requires 4 ingredients and some metal or wooden skewers.
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It’s called kickin’ peach BBQ sauce because although it is sweet, there is a bit of a spicy kick of an aftertaste. You can make the peach BBQ sauce up to a week in advance.
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Hot dogs are my guilty pleasure. I am fully aware that they are made of hoofs and snouts and whatever other grossness and ground up into a delicious edible phallus looking object and I don’t care. So let’s celebrate that. Plus I made pretzels and topped them with everything bagel spice (the BEST kind of bagel) to really get into it. On top of all of that I decided to dip it into a cheese and mustard sauce.
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These are unreal! The sweetness of the honey and the saltiness of the miso are a match made in heaven. These take a little while to cook to ensure that they are fall-off-the-bone tender but they are really easy! 100% worth the wait.
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TACOS! This is a great recipe for entertaining – double or triple it for an easy and delicious dinner party. I love to serve this with salsa verde because the fattiness of the pork is cut nicely with the acidity of the tomatillos.
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This is the third and final recipe from my collaboration with chef Stuart Kirton from VDG Salumi so you know it will be good.
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Hip hip hooray for slow cooker meals! Put this in the slow cooker before you go to work in the morning and come home to dinner. Double this recipe if you're feeding a crowd.
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Wontons, dumplings, jiaozi, potstickers, whatever you want to call em’, I dig it. I learned this recipe years ago from a friend who had returned from a trip to Japan.
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Dumplings! My absolute favourite. These guys are a struggle to make but yield an oh-so delicious result. Below is a recipe from my friend Zander Hamm who graciously showed me how to make these bad boys. Two flavours are included here – classic pork and a vegetarian mushroom.
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This appetizer is great for entertaining. Pork belly is relatively cheap to buy, you just need to be patient during the cooking process and give yourself enough time to make it nice and crispy.
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Making Asian soups is a labour of love. The stock itself is very time consuming but extremely necessary if you want to perfect this style of cooking. Make the broth in advance (it will freeze for up to 6 months!) as well as the cooked rice and the meatballs the day before for easy assembly the day of.
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