tired sunday afternoon turning into a super meal with friends

Yesterday I returned from a sailing contest in the Netherlands, and was pretty beat. I actually didn’t feel much for lighting the Q and getting some food prepped, but fortunately I have some fantastic neighbours / friends. Once they all came in, in combination with the kids, we threw some content of the combined fridges together and worked out a pretty decent meal, if I may say so.

We started out with pancakes for the kids, as that is always a good thing. We had six of them, so my wife made a nice pile of them and they were gone in the blink of an eye. Once they were fed like hungry wolves, we proceeded with the bedding process. 30 minutes later, all six of them were gone and we could focus on the food for the adults ;-).

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Picanha from my trusted OTP

This is definitely one of my favourite pieces of meat!

Picanha. It’s Brazilian meat, and it’s goooood! Really good!

The thing is, I had a piece of dutch bought picanha of 2kg, although the traditional Brazilian chefs tell you that the original picanha is a maximum of 1 – 1,1 kg. So here’s what I did. I cut of the tip so I ended up with a nice picanha of 1 kg, and I was going to do the other side (top half) on a different way. If it’s not picanha, that doesn’t say it’s not good!

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Home made bread with our cast iron pot

I’ve got my cast iron dutch oven now for about half a year, and I’ve done some different things with it already, but one thing I haven’t done yet is baking bread in it. I had a beautiful Boeuf Bourguignon done yesterday, so I thouht I bake some bread to go with it.

It was really easy and very good!

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Boeuf bourguignon from the Dutch Oven

This weekend it was a gooood weekend! The weather was fantastic, forecast was good and I hade the fridge filled with beautiful ingredients. Also, it was something I wanted to try for quite some time now. Boeuf bourguignon, Dutch Oven Style.

I started out on saturday to cut the beef in squares of about 1 inch. I had about 2,5 kg of meat, so a big bowl full of meat was the end result.
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Rib-Eye Roast

This weekend we have been grillin again, as usual and saturday I had a beautiful piece of rib eye roast, about 1 kg of it.

I started out with a nice rub I found, which was very straightforward and sounded really good. The contents were the following.

  • Rosemary
  • Bruised Black Pepper
  • Seasalt
  • Paprika powder
  • Garlic powder
  • Cumin powder

Rub the piece of meat in with this rub in a generous (not too generous, though) way and place in in the refrigerator for about an hour. Meanwhile prepare your Weber OTP for indirect grilling at a temperature of about 120-130 Celcius.

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