Lamb Aux Printemps

Our main course of a day was Lamb Aux Printemps

• Lamb meat (shoulder cut to get extra grissle) about 2 pounds
• pine needles and cones, rose marry, thyme (for smoky flavor since meat will be grilled)
• Served with cous-cous

Lamb meat is seasoned with spices & our famous Kakafooya Salt
Grilled for approximately 15 to 20 minutes

Well, it was great! Again. We will be back playing music and cooking on Monday.
It's good to be The King.

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Oysters and new songs

It's Friday and to celebrate that, we simply begun our practice with an appetizer.
To make things more fun we decided to go with fresh oysters. Simple receipt of oysters and lemon flushed with red wine Cuvee Selena by Marr keeps our diesels running for a long time.

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After sucking on our lovely oysters we went to our studio and worked on new material that we will be recording shortly. With new lights and vintage lasers our studio became alive.
Then, creative work-playing music was done and we moved back to the kitchen.

Salt Ala Kakafooya

Basic ingredients for cooking like a rock star is our famous 'Salt Ala Kakafooya'.
Based on a receipt from Southern France.
It's a magic potion that adds flavor with unbelievable sent. It's like cat nip for cooks.

• French rock salt (sel de mer fin)
• Herbes De Provense
• fennel seed, pepper & lavender

Rosted pork shoulder-Old fasioned Polish marinate

This is an old receipt which is rich in herbs & spices. To prepare this wonderful meal you will need:

• 2 kg (about 4lbs) of pork shoulder meat,
• 300ml of cooking oil,
• 2 table spoons of Balsamic vinegar,
• 1 tea spoon of mustard,
• grounded spices: garlic, rose marry, onion, pepper, imbir, sugar, thyme, bay leaves
• Important: do not add salt since it makes meat tougher and cooks longer
  

Mix well all spices with oil and vinegar and marinate meat for at least 24 hours. For best results marinate even longer, turning it over every few hours.
Preheat oven to 350 degrees and when ready cook your roast in a pan for approximately 120min, keeping it covered with aluminum foil to retain moisture. Make sure to include your marinate in your pan. Remember, there is already plenty of oil and spices within it, therefore use it!

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When ready, cut thick slices and server with either rice, potatoes or in our case: cous-cous.
To add even more flavor we cooked additional souse.
You can use dark gravy or horseradish as a base for your souse.
Goes very well with red wine! Enjoy... and until next week, bone appetite!

We do this every Monday :)

Wish you could taste it....

We have been doing this on regular basis and recently decided to share it with the rest of the World. Hopefully you will enjoy our receipts and have fun listening to our music. We practice on Fridays and on Mondays we cook, write music and record (unless we are playing out). Therefore stop by each week when you will have a chance to see what's cooking.