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Curing salmon isn’t as difficult as you’d think! Combined with Tasmanian pepperberries and spirits of your choice, this salt cured Huon Salmon will literally melt in the mouth. Cured salmon will keep for three days in the refrigerator, so there’s plenty of excuses for leftovers (or maybe not!). Don’t forget...
Chef Thomas Horner marinates and bastes grassfed Aussie beef with a maple-onion glaze. The sugars caramelize to make a flavorful crust while the meat grills. Serve this with oil-roasted potatoes on the side. Prep Time • Prep time: 10 minutes • Cook time: 20 minutes • Yield: Serves 8...
Prep Time • Prep time: 5 minutes • Cook time: 1 hour & 15 minutes • Yield: 3 1/2 cups Ingredients • 2 cups ketchup • 1 cup water • 1/2 cup apple cider vinegar • 5 tablespoons light brown sugar • 5 tablespoons sugar • 1/2 tablespoon...
The least basic grilled chicken has ever looked. Prep Time • Prep time: 20 minutes • Cook time: 30 minutes • Yield: Serves 4 Ingredients • 4 tbsp. extra-virgin olive oil • Juice of 1 lemon, divided • kosher salt • Freshly ground black pepper • 1 tsp....
Perfect for a crowd, this moist pulled pork, slow cooked with Progresso™ chicken broth, cider vinegar and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool. Prep Time • Prep time: 15 minutes • Cook...
