I am an Aussie living in Canada and love Nagi!

I got a Pichana from my local butcher and finally got the change to chuck it on my Weber yesterday. The recipe I used was one of Nagis from Recipetineats website but I used BBQ first then finished in the oven. I also made her mushroom sauce to go on top.

https://www.recipetineats.com/rump-cap-roast-picanha-recipe/

Dry brine overnight in the fridge, then I put it on indirect heat for around 90 minutes on the barbie until it reached 48°C. I took it off an let it rest while I cooked some corn and Jalapeno poppers (also an eggplant not pictured) for almost an hour.

Preheated the oven as hot as it would go then put it in to crisp up the fat cap for 5 minutes.

I also made the creamy mushroom sauce ( https://www.recipetineats.com/mushroom-sauce/ ) to go with it. Very rich and tasty. I think next time ill try the chimmichurri.

I got a Pichana from my local butcher and finally got the change to chuck it on my Weber yesterday.

Dry brine overnight in the fridge, then I put it on indirect heat for around 90 minutes until it reached 118f. I took it off an let it rest while I cooked some corn and Jalapeno poppers (also an eggplant not pictured) for almost an hour.

Preheated the oven as hot as it would go then put it in to crisp up the fat cap for 5 minutes.;

The recipe I used was one of Nagis from Recipetineats but I used BBQ first then finished in the oven. I also made her mushroom sauce to go on top.

https://www.recipetineats.com/rump-cap-roast-picanha-recipe/

I got a Pichana from my local butcher and finally got the change to chuck it on my Weber yesterday.

Dry brine overnight in the fridge, then I put it on indirect heat for around 90 minutes until it reached 118f. I took it off an let it rest while I cooked some corn and Jalapeno poppers (also an eggplant not pictured) for almost an hour.

Preheated the oven as hot as it would go then put it in to crisp up the fat cap for 5 minutes.;

The recipe I used was one of Nagis from Recipetineats but I used BBQ first then finished in the oven. I also made her mushroom sauce to go on top.

https://www.recipetineats.com/rump-cap-roast-picanha-recipe/

I got a Pichana from my local butcher and finally got the change to chuck it on my Weber yesterday.

Dry brine overnight in the fridge, then I put it on indirect heat for around 90 minutes until it reached 118f. I took it off an let it rest while I cooked some corn and Jalapeno poppers (also an eggplant not pictured) for almost an hour.

Preheated the oven as hot as it would go then put it in to crisp up the fat cap for 5 minutes.;

The recipe I used was one of Nagis from Recipetineats but I used BBQ first then finished in the oven. I also made her mushroom sauce to go on top.

https://www.recipetineats.com/rump-cap-roast-picanha-recipe/

Very happy with the results!

I got an awesome breakfast sandwich from a cafe called Dessert First in Ottawa.

I stopped by Dessert First at 1071 Bank Street in Old Ottawa South for Brunch this morning. I had the breakfast sandwich which I had seen come up in conversation as one of the best breakfast sandwiches around town. My wife had the Croque Madame.

The breakfast sandwich came open faced with an option for double smoked bacon or a sausage patty, (I chose bacon) cheddar cheese and an over easy egg. The egg was perfectly cooked with a nice runny yolk and the bacon was delish.

The Croque came with rich béchamel and dijonaise sauce which on top of the croissant was a little to rich for me but my wife really enjoyed. It paired well with a side salad which was a nice fresh light side.

The coffee was also fantastic, I ordered a Cortado which was nice and strong and hot. The restaurant itself was quite full, we were lucky to snag the last spot at the bar without a reservation.

Overall it was a great brunch and I look forward to going back to try some of the other items on the menu.

I used another one of Kenjis recipes, this time it was the reverse seared steak.

https://www.seriouseats.com/reverse-seared-steak-recipe

I did it all on a BBQ that I had recently rejuvenated after it had been out of commission at Cottage in Quebec. Overnight dry bring, season, indirect heat until 125f then get the coals really hot and sear it on the direct heat. The grate was a little to far from the coals to get a really good sear but it still turned out great overall. I served it with salad, potatoes and chimichurri sauce (also a serious eats recipe https://www.seriouseats.com/sauced-chimichurri-sauce-recipe )

I made the serious eats pulled pork recipe.

https://www.seriouseats.com/how-to-make-pulled-pork-smoked-pork-shoulder

Started with an overnight dry brine, then a coat of mustard and spice rub. Spice rub consisted of brown sugar, paprika, garlic powder, MSG and cumin.

Had it on indirect heat for just short of 12 hours. I had to add extra coals a few times and I moved the meat around a couple of times. Took it off at 195f and let it rest before for 20 mins before pulling it and eating it in a roll with some slaw made of coriander(cilantro), cabbage and carrot. Was pretty happy with how it turned out although it took a bit longer then I thought it would because I had selected a boneless pork butt.

Forgot to take a photo of the final roll which is annoying but I was pretty hungry by that stage!

Happy BBQing this weekend everyone!

I made Tuna pokebowls for dinner tonight. The ingredients were:

- Grated carrot - dressed with a little vinegar and honey.

- Edamame beans.

- Pickled white onion in lime juice and salt.

- Seaweed.

- Avocado

- Tuna from my local fish monger. I seasoned it with sesame oil, soy sauce and rice wine vinegar.

- Wasabi

My kids absolutely loved them, both of them went back for seconds! Its an easy dish and especially good when on a hot day.

I made Tuna pokebowls for dinner tonight. The ingredients were:

- Grated carrot - dressed with a little vinegar and honey.

- Edamame beans.

- Pickled white onion in lime juice and salt.

- Seaweed.

- Avocado

- Tuna from my local fish monger. I seasoned it with sesame oil, soy sauce and rice wine vinegar.

- Wasabi

I'm always looking for more additions to my rice bowls, anyone got any other good suggestions?

I made the BBQed some chicken with the Asian style marinade from Nagi at Recipetineats. I used bone in and skin on chicken thighs. One of them got a little too crispy as the BBQ had a little flair up. I made a few small substitutions to the recipe - Used Mirin instead of Ketchup and maple syrup instead of brown sugar.

Asian Marinade (see notes for subs)

• 3 cloves garlic , minced
• 2 tsp ginger , freshly grated
• 2 tbsp soy sauce
• 2 tbsp Mirin
• 2 tbsp Oyster sauce
• 1 1/2 tbsp Chinese cooking wine
• 1 – 3 tbsp Sriracha (adjust spiciness to taste)
• 2 tbsp brown sugar
• 1 tsp sesame oil

Cooking / Garnishes (optional)

• 2 tsp oil
• Sesame seeds
• Finely sliced shallots / green onions

Instructions

• Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight.
• Heat BBQ. Put chicken skin down over direct coals for a few minutes until skin crisps, then move to indirect heat until chicken reaches around 175 degrees f
• Garnish with chilies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.

Made some Shakshuka for my wife bday this week. I love the process of prepping everything to make it turn into amazing sauce and then adding the eggs.

Here is the recipe I used:

Ingredients:

• 1 tsp cumin seeds
• 1 tsp caraway seeds
• 1/4 cup olive oil
• 1/4 cup canola oil
• 2 large white or red onions thinly sliced
• 4 cloves garlic smashed and finely chopped
• 2 red bell peppers thinly sliced
• 1 Anaheim finger chili finely chopped
• 1 green bell pepper thinly sliced
• 6 medium size tomatoes roughly chopped
• 2 tsp brown sugar
• 4 tbsp picked and chopped thyme
• 2 tbsp picked and chopped oregano
• 1 tbsp of Aleppo pepper
• 1 tbsp paprika
• 1 cup water
• 8 eggs
• Salt

TOAST toast the cumin seeds and caraway seeds until fragrant (1-2 minutes), in a large saucepan or fairly large (14 inch) cast iron pan

ADD the olive oil and canola oil and sauté the onions and garlic until lightly browned

ADD the red & green peppers, chilies, and cook for another 5-6 minutes.

ADD the tomatoes, Aleppo pepper and paprika and cook down for 15-20 minutes on low heat.

Add water as needed to achieve a pasta sauce like consistency. Add the salt and adjust as needed. You’re looking for it to be fairly potent. Add your herbs.

ONCE the sauce is ready make 8 little cradles in the sauce to cradle the eggs. The eggs should not be on top of the sauce but cracked into craters of separated sauce. Season the egg yolks with a little salt and cook one low-medium heat for 10-12 minutes, essentially poaching the eggs in the tomato sauce

Serve this dish with crusty bread, lemon yoghurt and herb dressing.

Made some Shakshuka for my wife bday this week. I love the process of prepping everything to make it turn into amazing sauce and then adding the eggs.

Here is the recipe I used:

TOAST toast the cumin seeds and caraway seeds until fragrant (1-2 minutes), in a large saucepan or fairly large (14 inch) cast iron pan

ADD the olive oil and canola oil and sauté the onions and garlic until lightly browned

ADD the red & green peppers, chilies, and cook for another 5-6 minutes.

ADD the tomatoes, Aleppo pepper and paprika and cook down for 15-20 minutes on low heat.

Add water as needed to achieve a pasta sauce like consistency. Add the salt and adjust as needed. You’re looking for it to be fairly potent. Add your herbs.

ONCE the sauce is ready make 8 little cradles in the sauce to cradle the eggs. The eggs should not be on top of the sauce but cracked into craters of separated sauce. Season the egg yolks with a little salt and cook one low-medium heat for 10-12 minutes, essentially poaching the eggs in the tomato sauce

Serve this dish with crusty bread

Made some Shakshuka for my wifes bday this week. Turned out really nicely.

I was lucky enough to get a walk-in spot on the patio on Saturday evening and had a delightful meal and cocktail.

I started with the Tuna Tataki which came with albacore tuna crusted in sesame seeds, cucumber balls and a chilli kosho sauce and a jalapeno breeze sake cocktail.  This is one of my favourite dishes on Bank Street, the combination of zesty citrus yuzu in chilli kosho and crunchy fried garlic on top of the melt in your mouth albacore is next level. 

I followed that with the creamy fried brussels sprouts, which was a surprise as it returned to the menu after a winter hiatus.  The sprouts came in a balanced dish with tahini sauce, aged cheddar, puffed wheat and pickled onions.

Finally I had what is the flagship item on the menu the Beast Ramen with pork belly, ajitama egg, garlic oil and mustard pickles.  Paper Tiger often comes up in discussion for best noodles in Ottawa and this ramen is why. The broth was hot, rich and filled with umami flavour, the pork was nice and tender and the ajitama soy egg was perfectly poached with a jammy yolk.

10/10 experience and I cant wait to go back again. They had a bok choy special I didn't get to try cos I got excited about the return of the brussels.

I was lucky enough to have a night to myself last night and went out for dinner and had a "Beast Ramen" from Paper Tiger in Ottawa.

It was fantastic.