Recently we cooked a lovely 2 inch thick rib-eye steak using the reverse sear technique. The beef was cooked evenly throughout, and the rubbed seared crust was outstanding. It was some of the best steak we have experienced, our cats confirming this assessment.
Peruvian chicken is a classic, tasty dish with many permutations. The basis of all of the different recipes is a marinade that combines a few spices to give a memorable flavour to the chicken.
After tasting the marinade, I thought it would work equally well with pork chops. So when in Rome … or, in this case, Lima …
I recently found a great recipe for double-cut pork chops. This used a spice rub from Dizzy Pig that is inaccessible where I live, so I made my own rub based on the ingredients of their product. It resulted in some of the finest pork chops I have ever tasted. Enjoy!