The pork knuckle is a highly appreciated part for its pleasant and intense flavor. Whether with or without the skin that covers it, this cut requires quite a long cooking time so that the meat becomes tender. Among the many ways to cook it, a marinade in beer is an optimal choice to enhance a crispy and soft knuckle.
Tag: keto
The perfect keto quiche recipe
This keto quiche is made with broccoli and mozzarella, but the recipe allows for several alternative keto fillings. Its secret lies above all in the dough, which without carbs but still delicate and tasty, as well as in some additional details to consider during preparation.
The original Nice salad (salade niçoise)
Anyone who has visited Nice will undoubtedly have tried their famous salade niçoise, which is offered in practically every bistro in the city. Its original recipe is the cause of great controversy among French chefs and amateurs, so it’s worth knowing the mandatory, prohibited and permitted ingredients of this salad.
“Briam”, the Greek version of ratatouille
“Briam” is a preparation also known as “tourlou tuorlou”, which in Greek means “all mixed”. A more than appropriate name for this mix of seasonal Mediterranean vegetables, full of color and flavor.
Circassian chicken or “Çerkez Tavuğu”
Circassian chicken or “çerkez tavuğu” is a distinguished dish of Ottoman cuisine. It was brought from the Caucasus to Turkey by the Circassians, who had to emigrate after being persecuted by the Tatars. A similar recipe called satsivi is found in Georgian cuisine, from which I extract some spices that I suggest trying in this preparation.
My red tuna tartare recipe
This recipe admits many variations, according to taste and availability. That is why it’s important to know first of all what are the ingredients and spices that go well with tuna, the star of this dish.
Wild asparagus Spanish omelette
Spring is here and with it, the asparagus season. This recipe is one of my favorites to make the most of a good bunch of wild asparagus.
How to make Köfte (Turkish-style meatballs)
These meatballs are originally from Turkey. The secret of its flavor and consistency is not only in the spices or seasonings, but also in the fact that the meat is ground again. Thus, a perfect texture is achieved, without the need to add breadcrumbs or eggs.
Basque-Style Cod (bacalao a la vizcaína)
“Vizcaína” is one of the best-known sauces in Basque cuisine. Its main ingredient is the pulp of an elongated red pepper (called “choricero”) which gives it a distinctive and unique flavor. The versatility of this sauce allows it to accompany different meat and vegetable dishes, but it is probably together with cod where it achieves its greatest and well-deserved fame.
Grilled razor clams
Razor clams (also called sword razors) are delicious seafood and this is the easiest and most practical way to prepare them. You just have to be careful to clean them in the way indicated here. Have a glass of good white wine handy and take note of the recipe!