In this mouthwatering episode of CEC, we're bringing the flavors of New York right to your kitchen! Join us as we dive into the art of sous vide cooking to achieve the perfect New York Strip Steak – tender, juicy, and bursting with savory goodness. But that's not all! We've paired this culinary masterpiece with …
Prepare to embark on a culinary journey to the American South! In this episode, we bring you the ultimate comfort food – Jambalaya like you've never seen before. Watch as we skillfully combine tender chicken, savory chorizo, and succulent shrimp into a single pot of flavorful perfection. Our Cajun and Creole-inspired twist on this classic …
Spicy Jambalaya Magic: Chicken, Chorizo & Shrimp Fiesta Read More »
We are creating two traditional versions of Coq Au Vin to see which one is the better version.And yes Greeks have been cooking rooster in Wine possibly longer than the French so it is a fair fight.
Last time we did pulled pork we made a version in the oven, this time we are going back to basics and making a giant Boston Butt on the ProQ Excel smoker and it's amazing, simple as that.
This is such a lovely dish, quick, easy and so flavorful. Try it and it will become a staple in your kitchen.
It is good sometimes not to stick too much to tradition, mix it up, try something new. We are making traditional Saltimbocca but we replaced the veal with Black Angus Hanger Steak and….Well, see for yourself.
This is our take on very easy and super delicious Beef Stir Fry, this can be done in so many variations so feel free to play with ingredients, cut of beef etc.
We upgraded our Focaccia recipe to a whole new level and it is so good. Check it out and give it a try.
Well why make it small when you can go BIG? No matter wether you make a double-decker or you do it as a regular sandwich, this is such a nice summer lunch.
Absolutely amazing and kudos to myself because this was perfect! authentic taste, i'm kinda proud of this one.
