Behind The Mohawk is more than a blog. It’s a window into the world of Punk Chef. From food festivals and live demonstrations to television appearances, Black Parmo developments and life as a deaf chef, this is where the real story unfolds.
This recipe is balanced around the concept you’ve been developing: refreshing pineapple sorbet, charred pineapple salsa, and a subtle warmth from Daddy Cool’s Chilli Sauce rather than an overtly spicy dessert.
This is my twist on a classic Lebanese spicy potatoes which traditionally known as “batata harra.” means they are fried or roasted until crispy and then tossed in a flavourful sauce. This recipe is amazing with sea bream as all the flavours from the deli in the pan will sure make your tastebuds dance.
Philly Cheesesteak is a classic American sandwich, comes with a combination of thinly sliced fried beef, peppers and onions in a big sandwich, deliciously oozing with loads of melted cheese. This is DAMN, the best Philly Cheesesteak ever.
