I am a massive fan of big, hearty, smoky American style BBQ ribs. I love eating with my fingers, any shellfish, chicken on the bone and of course sticky BBQ ribs in BBQ sauce
Thread the meat and vegetables on the skewers. Place on a baking tray, drizzle with oil and season generously. Cook on barbecue or under a medium to high grill turning regularly for around ten minutes until cooked. There that is it the easiest recipe I will probably ever post.
Don't be afraid to cook with beer, the Belgium’s have made an art of using beer much as the French would use wine. I don't include hot dogs broiled in beer as a culinary classic but it is a staple at the Super Bowl and many American recipes include beer, especially as they have under gone somewhat of a renaissance in brewing with many new craft and artisan breweries. As a marinade for meat, fish or seafood, beer penetrates, flavours and tenderizes.
Beignets, which are like a sweet doughnut, but the beignet is traditionally square-shaped and without a hole. Beignets are considered the forerunners of the raised doughnut and are a favourite during Mardis Gras.
Here is my take on a great American Recipe.
Wholegrain Toast with Bacon Jam and Fried Egg
It is National Toast Day so I want to share with you one of my favourite recipes. When you read the title, you might think I’ve lost the plot ( again ) but there is definitely something very, very moreish* about the combination of sweet onion, salty bacon with just a tickle of chilli heat. You will also probably think that this is quite an expensive dish to make with a lot of bacon** but rather like marmite this is something to use sparingly on your toast, and unlike marmite there will be no polarisation, I’m sure everyone who tries it will LOVE it.
This recipe for bacon jam is my adaptation of any number of American recipes, each perfectly wonderful, reflecting the availability of ingredients and my own personal preferences. You can try substituting Maple syrup for the honey…
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Ruby Red Velvet cake is an American classic, layers of moist deep red crumb cake with white vanilla buttercream or frosting.
On October 30, 1964, in Buffalo, New York, at the now legendary Anchor Bar**, the owner Teressa Bellissimo created a late-night snack for her son and his friends