General Archives » Sybaritica

Beef Balls and Broccoli, or 青花菜炒牛肉丸子, enhances a much favored combination with Chinese Black Mushrooms, Hoisin Sauce and Shaoxing Wine.

Steak with Lemon-Cumin Pesto

The recipe here is really all about the Pesto. It bears some similarity to my Chimichurri Sauce except that it is less fluid, and contains Cumin, as well as the citrus tang of Lemon Juice. It is used as a Steak topping here, but can easily be adapted to a wide range of other uses, such as in sandwiches, as a dip, or a spice rub for grilling or roasting other meats, like Chicken. It is easy to prepare and can be varied to taste with other herbs or spices.

Oven ‘Barbecued’ Beef Ribs

I created this recipe one weekend afternoon out of a frustrated desire to have Barbecued Beef. At the time, it was the dead of winter in Canada’s Arctic and I had also lost my barbecue to an unfortunate fire not long before. In any event, I have reproduced here the same ‘Dry Rub’ mixture of spices and seasonings I originally used. It produces the nice smokiness and rich flavor of the barbecue, even though the ribs are actually baked in the oven.

Chimichurri Baked Chicken

Recently, I posted a recipe for the Argentinian Chimichurri Sauce for grilled meats, and I noted that the preparation is also used as baste and marinade during the cooking process. Chimichurri is probably most closely associated with beef, but the tangy-herbaceous notes also work very nicely with chicken. For this recipe, I am baking the chicken in the oven, but it would also be great on the barbecue.