Continuing with our theme of buffalo inspired meals, I made a triple buffalo pizza using strips of buffalo minute steak. Combined with sliced buffalo tomatoes and buffalo mozzarella and topped off with fresh basil leaves (that may have been near a buffalo at some point), this was one seriously tasty and good-looking pizza!
I am thrilled to announce that The Cook’s Digest has been honoured for our contributions towards the pizza food scene, following on from our award a year ago for Vietnamese food blogging. Once again, the good folks at feedspot.com have recognised us as a major contributing to all things pizza!
Whilst staying in Yellowstone National Park, we had the pleasure of enjoying a delicious bowl or three of smoked bison chili. It was absolutely delicious, the meat and sauce had a richer flavour than beef chili dishes I had previously tasted.
After a bit of research back at the home ranch, we came up with our own version using buffalo and cooked up some tasty buffalo chili with roasted tomatoes.
We discovered salt ‘n’ vinegar chicken wings whilst on holiday in the USA. It seemed like a crazy combination, but throwing caution (and a couple of dollars) to the wind, we gave it a shot. They were delicious, a superb fusion of classic British fish ‘n’ chip flavours with American cuisine.
And as it happens, very easy to make at home, either oven baked or al fresco style in a BBQ …
With the summer well and truly in swing, it’s time to BBQ some awesome meals in the glorious sunshine. This ranch dipping sauce with gherkin takes standard sauces up a few notches, and is perfect for ribs, chicken wings and grilled vegetables. It’s even great with cod goujon!
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