I am so happy to be back with you and I apologize for the hiatus… but… life. *shrugs* My return back on the scene comes with a dish that is a personal favourite. Delicate, velvety pieces of smoky eggplant, in a salty, umami-rich and slightly spicy sauce. Some strips of barely-...
but Skulavik is proudest of the Gourmet Burger: one-third brisket, short rib, and chuck topped with a garlicky housemade seasoning. It’s available year-round with one catch: You’ll have to physically go to Casey’s
The broth had a superb umami depth to it, was salty and just slightly sweet, with a citrus touch.The slices of beef were lightly chewy, as they should be, but the real highlight was the hunk of ox tail (I think?), which was tender and juicy, and just slid off the bone....
Cook for about 15 minutes, stirring frequently so that it doesn’t stick to the bottom. Reduce liquid as desired—you can go for a dry, or more soupy consistency. Taste and correct seasoning. Optional. Grate some pecorino Romano into the dish, mixing well. ...
Cook for about 15 minutes, stirring frequently so that it doesn’t stick to the bottom. Reduce liquid as desired—you can go for a dry, or more soupy consistency. Taste and correct seasoning. Optional. Grate some pecorino Romano into the dish, mixing well. ...