I’ve been busy lately with work and life in general but nothing better than taking some time to relax and cook for the love ones. A few dishes from the last few weeks hiatus..
BGE Sticky succulent smoky baby back ribs.
Deep fried soft shell crabs drizzled with cinnamon sumo citrus yuzu reduction and blood orange anise infused reduction.
Sous-vide garlic flank steak on a bed of chilled slice beets and microgreens.
Poached herbal citrus grilled octopus.
Happy Tuesday everyone! It is mid-April and still snowing here in the land of Canucks... cheers!
