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Henning Kvick

@kvicken71

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Maybe we should stop asking why real food is so expensive and start asking why processed food is so cheap!
✍🏼📚Author of Meat Cravings🥩🐮

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”𝐒𝐭𝐞𝐚𝐤 𝐚𝐮 𝐏𝐨𝐢𝐯𝐫𝐞”
There are classic dishes using beef tenderloin that will always be a favorite for some of us…
Beef Wellington, Tournedos Rossini, Filet Mignon Oscar, Chateaubriand or Steak au Poivre to name some of them.
For me personally it has to be the last one that will be my favorite… Steak au Poivre, tenderloin coated with crushed black peppercorns, pan seared and served with Cognac and cream sauce.
What’s your favorite?
🇫🇷🐃🔥🍽️
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#steakaupoivre taken in Landbyska by @kvicken71

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3 days ago

”𝐈 𝐖𝐚𝐬 𝐒𝐮𝐫𝐩𝐫𝐢𝐬𝐞𝐝”
Yesterday’s dinner @tedrestaurang was even better than I expected…
I’ve been following them on Instagram for a while, and everything coming out of the kitchen always looks amazing.
Three of the dishes were among the best I’ve had in a very long time.
My absolute favorite was the Grilled Grapes with feta cheese, pistachios, parsley, mint and peperoncino.
I’m also a bread lover and their Garlic Bread with parsley, Aleppo pepper & parmesan was so good, I absolutely loved the presentation too, eating it with black rubber gloves!
And the Tagliatelle with chanterelles, chicken broth, truffle butter & parmesan was almost to die for.
Together with the king of all steaks, T-bone steak from Australian purebred Wagyu served with red wine jus, fries & bearnaise sauce… this was a dinner to remember.
🍇🔥🍽️🍷
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#iwassuprised by @kvicken71

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8 days ago

”𝐅𝐥𝐚𝐭 𝐈𝐫𝐨𝐧 𝐒𝐭𝐞𝐚𝐤”
You’ve probably heard of Flat Iron Steak, cut from the top blade of beef…
Well, this is definitely a Flat Iron Steak too, but from the Venison.
This time I decided to grill it as a whole Top Blade, just to see how it would turn out compared to separating it into two Flat Iron Steaks.
The Top Blade has a tough strip of connective tissue running through the entire muscle, which needs to be removed to get your Flat Iron Steaks.
With beef, cooking it whole can actually work, but to be honest, with Venison id definitely recommend removing it.
Which is not a big deal, just let the knife do the work…
Venison Flat Iron Steaks, tender, flavorful and packed with iron!
🔥🦌🇳🇿🔪
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#flatironsteak taken in Stockholm, Sweden by @kvicken71

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10 days ago

”𝐆𝐮𝐞𝐬𝐬 𝐖𝐡𝐚𝐭 𝐢𝐬 𝐖𝐡𝐚𝐭”
Today it was pretty obvious…
Grass fed vs grain fed beef, two completely different expressions of beef.
I love the beefy flavor you can get from grass-fed, especially when you get it from an old dairy cow.
But when it comes to consistency, tenderness and eating experience, grain fed is hard to beat.
But hey, taste is personal and there’s nothing right or wrong.
What’s your pick?
🍀🌿🌱🌾🌽🥔
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#guesswhatiswhat taken in Griffins' Steakhouse Extraordinaire by @kvicken71

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18 days ago

”𝐕𝐞𝐧𝐢𝐬𝐨𝐧 𝐅𝐥𝐚𝐭 𝐈𝐫𝐨𝐧 𝐒𝐭𝐞𝐚𝐤”
One cut, endless ways to enjoy it…
Lean, tender and packed with flavor. Just keep it simple, grill it or serve it raw and let the venison do the talking!
By trimming it down, you’ll get two beautiful flavorful steaks, perfect for creating two completely different dishes from the same cut.
For the tartare we used venison bone marrow, grilled directly on the charcoal.
🦌🇳🇿🔥🦴🍽️
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#venisonflatironsteak taken in Landbyska by @kvicken71

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a month ago

”𝐌𝐚𝐧𝐠𝐚𝐥”
Mangal is a Arabic word for charcoal grill, also widely used across parts of the Middle East, rooted in the tradition of cooking meat over hot coals and open fire.
My friends @kanonrestaurant are planning their next menu, and don’t be surprised if you find a ribeye grilled over charcoal on it…
🇵🇸🔥🥩🇺🇾🖤
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#mangal taken in Tjärhovsplan by @kvicken71

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a month ago

”𝐓𝐡𝐞 𝐁𝐞𝐚𝐮𝐭𝐲 𝐨𝐟 𝐌𝐚𝐫𝐛𝐥𝐢𝐧𝐠”
Meat is art, and sometimes it comes loaded with white spots called marbling…
Blue Label from Argentina, grain fed for 200 days is a guarantee for BMS 3+ (beef marbling score). And sometimes you get those needles in a haystack, like this beauty spoted @landbyska it has to be a 7 on the BMS scale.
💙🐃🔥🇦🇷
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#thebeautyofmarbling taken in Landbyska by @kvicken71

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a month ago

”𝐓𝐡𝐞 𝐒𝐞𝐜𝐫𝐞𝐭 𝐂𝐮𝐭 𝐨𝐟 𝐕𝐞𝐧𝐢𝐬𝐨𝐧”
The bolar steak is a cut taken from the shoulder, it has a thin layer of silverskin going through the upper part of the muscle.
It’s really easy to trim it off and use it for tartar or minced meat. But you can also just leave it there, as it won’t affect the eating quality.
One of my favorite venison cuts, and also one of the most affordable.
🔥🦌🔪🍽️🇳🇿 taken in Stockholm, Sweden by @kvicken71

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2 months ago

”𝐁𝐫𝐚𝐬𝐬𝐞𝐫𝐢𝐞 𝐀𝐬𝐭𝐫𝐢𝐝”
One of Stockholm’s newest restaurants, opened this spring in the heart of Slussen.
My friend Napolyon has created a fantastic restaurant spread across three floors, with a beautiful terrace overlooking the water and Old Town.
The menu is definitely an “I want it all” menu, so one visit simply isn’t enough. You’ll have to go back a few times to try it all.
My favorite dish I had and which surprised me was the Crispy Zucchini flower with goat cheese, yellow beetroot, roasted walnuts and honey.
See you soon again @napolyon76
🥩🇸🇪🍷🍽️
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#brasserieastrid by @kvicken71

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2 months ago

”𝐁𝐚𝐜𝐤 𝐈𝐧 𝐁𝐥𝐚𝐜𝐤”
Black Angus from Uruguay, grain fed for 120 days, selected to guarantee the best quality.
I’ve always been a ribeye guy, but when I get a striploin like this and lower the internal temperature to about 50° C (122° F), that is so good.
You get the meaty flavor, juiciness and tenderness that makes it wow!
🔥🥩🇺🇾🐃
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#backinblack taken in Stockholm, Sweden by @kvicken71

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2 months ago

”𝐕𝐞𝐧𝐢𝐬𝐨𝐧 𝐓𝐚𝐭𝐚𝐤𝐢”
Simplicity at its finest… Venison tataki, Osetra caviar, spring onion, ponzu sauce and of course, the egg yolk.
Less is more! taken in Stockholm, Sweden by @kvicken71

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2 months ago

”𝐒𝐭𝐞𝐚𝐤 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡”
Just keep it simple and focus on quality…
Australian purebred Wagyu flap steak, avocado and mushrooms on grilled bread, and you have a really good steak sandwich.
And for those who don’t want beef (does that exist?) throw some shrimps on the grill and you are done.
🔥🥩🇦🇺🐃
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#steaksandwich taken in Stockholm, Sweden by @kvicken71

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2 months ago