Real Food
.
Bold Flavors
·
Simple Recipes
Big Daddy hates wasting good salmon just as much as he hates a bland curry. This recipe is the answer to both problems. You take your leftover boiled salmon, build a rich spiced sauce with onion, curry powder, Harvey’s sauce, anchovy, and a squeeze of lemon, and let everything come together in the pan
Big Daddy is about to teach you something your grandma probably knew and somehow forgot to pass down. Collared salmon is rolled, seasoned deep with mace, pepper, and salt, then simmered low and slow in a vinegar-water bath with bay leaves until it’s tender, fragrant, and absolutely spectacular.
Listen up — this is baked salmon done the RIGHT way. No dry, flavorless fillets here. You lay your salmon in the dish, pile on the butter, hit it with chopped parsley, shallot, nutmeg, and seasoning, then baste it frequently until it’s golden and glistening.
Big Daddy respects the classics, and this right here is OG steakhouse-level fish cookery. We’re talking fresh salmon simmered slow and steady in salted water until it just falls off the bone — no rushing, no overcooking, no excuses.
Let Big Daddy be clear: the smashburger is a beautiful thing. A ball of 80/20 beef slammed hard onto a screaming-hot griddle, smashed flat, seared until the edges are lacey and dark, cheese melted on while it’s still on the heat — that’s the move, and Big Daddy is absolutely a fan.
Let’s be straight about one thing: yes, Big Daddy knows ribs should be smoked. A proper smoker, low and slow, real wood — that’s the gold standard and nobody’s arguing otherwise. But not everyone has a smoker sitting in the backyard, and that’s not a reason to go without great ribs.
Big Daddy is putting on his finest apron for this one. Salmon a la Genevese is what you cook when you want to absolutely stun somebody at the dinner table. You build a rich aromatic base with shallots, carrots, herbs, bay leaves, and Madeira — let it simmer, strain it over the salmon, then finish with a velvety sauce of stock, anchovy essence, and lemon
Big Daddy says sometimes the best thing you can do is get out of the way and let the fish speak for itself. These salmon cutlets get cut thick, seasoned with salt and pepper, wrapped in buttered paper, and grilled gently over a clear fire.
This is the pulled pork recipe that ends the debate. Big Daddy’s Smoked Pulled Pork is a true low-and-slow pit masterpiece — a bone-in pork shoulder (Boston butt) blanketed in a bold, crackling bark of smoked paprika, brown sugar, black pepper, and a kiss of cayenne, then coaxed into submission over 10 to 14 hours of hickory or apple wood smoke.
Big Daddy saves Surf and Turf for special occasions — anniversaries, promotions, or a Tuesday when you’ve decided you deserve something extraordinary. A filet mignon, seared to a caramelized crust with a blush-pink center, right next to a cascade of golden garlic butter prawns that are so sweet and briny they make your eyes roll back.