Bourbon chicken is a bit of Cajun and Chinese cuisines mixed together. There are quite a variety of recipes for bourbon (or whiskey) chicken, but my aim was simplicity and a short preparation time as well as a good sauce with a hearty starch.
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If you’ve ever travelled through northern Portugal in winter, you’ll know the kind of food that warms you from the inside out. Rancho à Portuguesa is one of those dishes — rustic, rich, and deeply comforting.
Originating from the Trás-os-Montes e Alto Douro region — literally “behind the mountains” — this traditional casserole brings together slow-cooked meats, chouriço, chickpeas, and pasta in a smoky paprika sauce. It’s the perfect dish to share with family and friends on a chilly day, ideally with a hearty red wine and a crusty loaf of bread.
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This is a creamy and wholesome Italian dish which is very easy and quick to prepare. The dish is said to originate from western Sicily in the 19th century with English families, where Marsala wine is produced. A heavy French influence is also suspected together with American influence in the modern version. This will probably explain why Chicken Marsala is more popular in the Unites States than Italy these days. See this article.
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This is a very easy dish which can be served as a main or a starter or a side dish.
Green beans or string beans, are at their best when picked young and tender for a fresh, crunchy texture. The guanciale can probably be replaced with pancetta or bacon, but it offers a much more complex and rich flavour.
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I managed to get my hands on a huge, whole deboned turkey breast and seeing that I’m trying everything out with my homemade guanciale, I decided to grill the breast, wrapped in guanciale over an open fire in a rotisserie basket.
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Arní me fasolákia is a Greek lamb stew with green beans and tomato sauce. Arní translates to lamb and fasolákia translates to green beans or string beans. As a twist I added baby onions, garlic and cumin which is not traditionally done.
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This chorizo and broccoli soup is one of my favourites because of the contrast between the spicy chorizo sausage and the smooth creaminess of the broccoli.
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This recipe is based on the very famous Amatriciana dish, but because of the pasta purists out there, I’ll will refrain from calling it that. It contains all four the necessary ingredients for an authentic Amatriciana dish…and some more.
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Carbonara has a very long and interesting history. There are many variations, even in Italy, but most Italians will agree there is only one way to make the authentic version.
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