Category: main entrees

The Simplest Roasted Chicken I Can Think of.


On this blog I have a bunch of chicken recipes. Two reasons. It’s delicious but it’s also tricky, right?  Anyone can overcook a chicken. I do it all the time. By proper standards the chicken above is overcooked. The only way to not overcook a chicken is to break it down and cook the different muscle groups in different plastic bags and off they go in the sous vide bath at their respective temperatures and cooking times.

Not everybody has sous vide equipment but it’s slowly becoming mainstream. I remember when I started cooking, I had to buy my first immersion circulator second hand on Ebay and it still was a lot pricier than the super cool ones they sell in stores today.


Not everybody has the patience for sous vide cooking. It takes a bit more planning. We live in a world that spins a little too fast constantly. Takes time learning about cooking sous vide and takes longer than traditional techniques to cook things sous vide. Probably not fish but definitely chicken and any other land animal I can think of. Ok Mr Octopus, we won’t leave you. You too take forever for a sea creature. 

Coq au vin blanc : Wishing you a Delicious 2016!

Not much to report in the last few weeks other than I’ve been MIA again and that day job nightmares which I will spare the reader from reading are responsible for actual nightmares and my long absence… but finally I found a moment in the kitchen the day of New Year’s Eve. Just hours before 2016 this dish was in the making at my girlfriend’s house. The more common version of coq au vin is cooked in red wine, but this “white” version, at least in my “blanc” interpretation,  used Riesling wine.


This german wine can range from dry to sweet. Accidentally, ours was a sweet Riesling. I had no clue what I was getting when I bought it. The bottle was nice and the price tag even nicer. The sweetness ended up pairing really well with the chicken. Chicken and sugar go well together and this case was no exception.  Enough introductory blah blah. Let’s quickly go over how to prepare this thing and happy 2016!


Arepas con Carne Mechada. SE ACABÓ LA PILADERA!


Arepas are definitely a Venezuelan food staple. Maize flour defines this dish and many others in Venezuelan cuisine. Arepas are also popular in colombia and go by the same name. In El Salvador they’re called pupupas and are slightly different but the idea is the same. What makes this dish Venezuelanly unique is the flour that is used which happens to be a local invention. I found this in wikipedia which is super cool:


Carne Mechada! Celebrating Venezuela and the winds of change!

I’m sure not most of you out there know about what’s happening in Venezuela. I keep my blog politics free. I’ll make an exception tonight. I will admit that I am EXTREMELY happy with the outcome of the last national assembly elections back home. I hope the 2 parties (winners and losers) figure out a way of working together to get this country out of the sink hole it currently is in.


A little context. The current economic and social crisis in the country has transformed Venezuela into one of the most violent places on the planet (sometimes more dangerous than countries that are at war). If you care to know, it also has the highest inflation rate of all the countries in the world today. This wasn’t the case 16 years ago. I hope good things are in store for the future of this beautiful country. I’m gonna celebrate it with a simple recipe that I love making and I definitely love eating. Carne Mechada!



Carne Mechada. One of the most popular Venezuelan dishes I know (I’m sure every country has their own version of shredded beef). It’s not Christmas yet, so I won’t bring up hallacas which is my all time favorite Venezuelan dish. I’ve made it off season it’s that good. Please don’t tell anyone, it’s kind of a heresy. 

Beef Brisket Sous Vide. 48h Marinade. 32h 57C


Cooking beef brisket is big deal in the US. A really big deal actually. There are competitions and stuff. Everybody gathers with their families, and their smokers and their secret dry rub recipes and whatnots and spend beautiful summer days on football fields cooking delicious meat that resemble works of art. It’s amazing stuff really. Maybe this beef brisket madness extends to other countries in the world, I honestly don’t know.


What I do know is that you can make a heavenly good one at home. I don’t have a smoker, and until I get one, my brisket recipes will rely on either liquid smoke or no smokey flavour period. It’s ok.  I will eventually get one. But not tonight. Tonight I will just write about the extremely happy accident that this was. 

Top Sirloin And Octopus




Year is almost over and thanksgiving day is here in a couple of days! I have been insanely busy at work to spend any time in the kitchen. Haven’t gone grocery shopping in what seems like forever. This has to end. Well, It will eventually end. Not soon enough though.


With the lack of personal time, the need to recycle my own memories becomes a necessity. Today I’m posting photos I took a long time ago but never really blogged them. It really isn’t a recipe. At the time I was just playing with lighting and plating ideas and took these. Pan seared top sirloin and a canned octopus from spain.

Pasta Bolognese. Faulty Gear. Ebook ideas.



There’s nothing original about tonight post and it isn’t really a recipe. It was tasty though. The meat ragu was leftover from my previous recipe Beef, Peppers and Leek Galette. Why not use it again and throw together a quick budget meal for tonight’s dinner and possibly tomorrow’s lunch.  When I woke up this morning I thought about writing an ebook on amateur food photography and food styling. I’m sure there’s tons out there. Let’s add one more, why not.  I have no clue how to put together one of those things  but I’m sure there’s a bunch of editing tool out there. I have to do a little research I guess.

Savory Galette. Beef + Peppers + Leeks


Finally back with some decent time to do some cooking, take some pics and blog it all! (sadly the rest of the year will be pretty inconsistent blogging wise) Told my friends I’d be making ratatouille for dinner this weekend. I also told them I would be baking it in a flaky quick puff pastry crust.  Side B of Plan A worked. Finding eggplant and zucchini in Vancouver this time of the year… forget it.  The most beautiful beets and leeks though. Anyways. I was still able to find awesome bell peppers. I scratched my rat plans and decided to let my carnivore instinct dictate the shopping list. I’ve made meat pies in the past but I usually use pizza dough, or traditional short crusts. I have an empanadas recipe on the blog that use a similar crust to the one I made tonight.


The photographic beauty of a galette is hardly matched by other baked goods (true, pizzas easily compete here. Yes, the mighty croissant of course) and I haven’t made a galette before. For the record. I don’t even know if a galette can be stuffed with savoury things. I also don’t know if quick puff pastry belongs in an official french certified galette. I’ll let me french cuisine connoisseurs enlighten me. When I was done, it looked like a galette, and most importantly,  it tasted like heaven.  

Pork Ribs Sous Vide. 62C 12h. Freeze 12h Deep-fry 3min.


Summer is long gone and this might seem like a summery thing to eat doesn’t it? I don’t even know why grilling is such a big summer thing. I’d rather grill during cold days and eat pasta salads during summer time.  Why stand in the 100F degree weather in front of a 500F hot grill. Kill me. Grilling and roasting can be basically the same. I get it. Grills can sear really fast but that aside… why is one a summer thing and the other a winter thing. Confusing. I’m sure technical cooks out there will “grill” me after making statement such as this one. Slowly closing my eyes. Lighting up a cigarette. Bring it.