This traditional Nigeria meat kabab gets its name from the Suya Pepper spice mixture which includes a multitude of spices. My variation doesn’t include this unique spice mix, but it manages to shine nonetheless. Read on past the break for our latest World Cup Cuisine dish, this time from Nigeria!

This past weekend saw us have a Miami themed BBQ at a friend’s place while rain, sleet, snow and 60km/h gusts of winds beat down on us. Being Canadian and all, we didn’t think much of it and continued to soldier on in our attempt at warming things up. Among the ridiculous amount of food we prepared were these amazing smoked Polish village sausage from a small local butcher/delicatessen.

This post isn’t so much about the recipe behind the meat, but more about how to cook the sausages so that your guests can’t help but make passé sexual innuendos about how great your sausage is. This simple 20 second technique is sure to wow your crowd!

This is a recipe I whipped up quickly for Melanie, who’s been a devout fan of my stuffed peppers for many years now. This recipe however, is 100% original and made on the spot. If you’ve got spices, ground meat, tomatoes and peppers, you’ve got what it takes to make these!

We decided to have an Italian spaghetti supper last weekend and these meatballs were the perfect topping for our homemade sauce. These were immensely tasty and moist, just the perfect thing for a simple Shiraz. Enjoy the simple recipe after the break!

I had an impromptu day off today (lightning damaged our transformer at the office) so I thought I would take the time to make a simple yet tasty sandwich for lunch. I love a little heat in my dishes, and that was the goal of the tasty mayo I whipped up. Melanie loved it too!

Read on for the ingredients and directions!

Introducing the Melanie Burger! She hand made the patties and chose the toppings and this is the end result. No real recipe on this one, just a great looking burger picture to salivate to. Enjoy!

The sun is shining and it’s nearly BBQ season at our home, so we decided to jump the gun and toss a few pork tenderloins on the bbq. The result was tender, succulent and flavourful. If you’ve never tried a rub before, it’s dead simple and the tasty crust that forms keeps all the tender juices inside as the meat cooks. Yummy!