While on a eating/walking tour of Rome a couple years back, we had a chance to sample some pastas at Il Pagliaccio. A restaurant built inside Monte Testaccio. Finer pasta you will never find. One that really stood out for us was a black pepper pasta. At the time they most likely told us what it was called, but as tourists we were more looking forward to eating and looking at the sites. Well fast forward and a craving started to build. So we did a little research and found it was called Cacio e Pepe. Roman Pepper Pasta. With this information in hand, it was time to get to cooking.
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Yep. You read that correctly. Carb and bacon heaven.
Continue reading “Bacon Wrapped Pierogi Lasagna”
Yes the title is not a mistake. It was either Instagram or Pinterest or maybe even Facebook where we saw someone baking cookies on a salt block. Well not to be outdone, I had to try it. Only I like to kick things into a different gear, so I opted to cook mine over the camp fire.
Continue reading “Himalayan Salt Block Cookies?”
Over at the BBQ Brethren, they have weekly and monthly Throwdowns. This is where the previous throwdown winner picks a dish and that’s the new challenge for the next Throwdown. The monthly throwdown for April was Master Top Sirloin and since we were going to be at the house in BC I decided to enter the challenge.
Continue reading “Beef Sirloin Tip”
A thread over at BBQ Brethren on Grill Mats was almost like a premonition of things to come. While at Costco this past Saturday, we found these. Cooking Barbecue Grilling Sheets.
Add to the crazy coincidence we planned on having burgers that evening for dinner. So it was a no brainer.
Continue reading “Cookina Grill Mats”