ddelima

thanks for your kind words!

Thank you! Yes, first one and we are anxiously waiting for his arrival around September.

Here we go again. This time we are going Japanese, Iranian, and Italian. Okonomiyaki, Osaka style Dates and cinnamon omelete. Breakfast treat on Sunday from daddy for the new mom to be. Rigatoni all'amatriciana

@BKEats: those artichokes look great! Here are some weekend meals. I've been very inspired lately by Frank Prisinzano cooking style and dishes. He puts a lot of interesting content on instagram. His philosophy is no recipe and you do everything by "feeling". Almost everything is cooked over very high heat and that transforms food in a different way. Crispy egg BLT on sourdough Leftover salmon salad Polenta with mushrooms and ragu of beef

Wow! What a gorgeous breakfast.

We made good use our time this past weekend by baking two sourdough loafs and smoking some beef ribs ;-).

Craving some duck confit from seeing some of the recent posts. Anyway, oven roasted chicken with lemon and garlic will do for now ;-). This was a @basically recipe minus some tweaks on the temperature and some very quick blow torching in the end to crispy the skin.

Spaghetti al limone, following Frank Prisinzano's method. Super simple, 4 ingredients and so good. Grilled flank steak with oven baked sweet potatoes, cream cheese and chives

My first ever smoked pork butt that turned into great tacos. Pork was smoked with eucalyptus charcoal and a few chunks of cherry wood, 275F for 7 hours.

Omelette à la Lyonnaise from Richard Olney's book “Simple French Food”. I had a bunch of onions that were about to go bad and voilà this was the perfect solution. Onions are reduced in butter for 30 minutes, then added to 3 beaten eggs and cooked as on omelete. When done, pour some brown butter on top of the omelete. To that brown buttered pan add one tablespoon of wine vinegar, swirl it for the vinegar to meet the leftover butter brown bits and pour that on top of the omelete.

Awesome dinners and inspiration, everyone. It is good to be back 😉 I am cooking a lot more nowadays, as most of you are too. Wishing that everyone stay healthy and safe. Vegetable frittata Smoked brisket sandwich with wasabi mayo and picked onion Oven roasted spatchcocked chicken and vegetables No-knead bread and jamón ibérico

Thank you @Tved. You can get good guidance from this video: Although it is in Portuguese you can get the idea. The secret is good quality smoked bacon, smoked pork ribs (if you can find them), some sausage that will maintain the texture after hours of cooking, time, and patience. I highly recommend making it the day before eating as the flavor will improve the next day.

That is great, thanks for sharing that. Feijoada is definitely one of my favorite comfort foods and brings back so many memories from childhood.

It's been a while since I posted here and I feel now it is the perfect time to be back. I am cooking all over the place these days to fulfill my own food desires (mostly protein) and to feed my wife, soon to become a mom, of our little baby boy. Slow cooked and smoked Picanha steak: Broccoli and cheese soup Ebi mayo shrimp. I used my raclette maker to grill them and finished with a torch. Breakfast tacos with corn tortillas, egg, avocado and creme fraiche Brazilian feijoada Steak Diane

So many good suggestions! Here are mine: Bon Appetit Chef Taico (Brazilian cuisine) French Alton Brown Japanese Cooking 101 CookAroundTV (traditional Italian - one of my favorite channels, really good) Just One Cookbook (Japanese) Ochikeron (Japanese) Bruno Albouze (French)