Chimichurri recipe

  • 100 ml olive oil
  • 4 clove of garlic (pressed / finely diced)
  • half a white union diced finely
  • 1 chili pepper chopped finely without seeds, or …. if you like spicy, keep them in)
  • 3 tablespoons of red vinaigrette
  • 2 tablespoons of fresh oregano
  • 10 grams of fresh parsly
  • salt and pepper to taste

mix it up and cool it down in the fridge. Best served chilled, but fresh (and not toooo finely chopped)

Cajun herb-mix

  • 2 ts of garlic powder
  • 2,5 ts of powdered paprika (I used the smoked paprika)
  • 1 ts of union powder
  • 1 ts of grounded black pepper
  • 1 ts of cayenne pepper
  • 1,25 ts of dried oregano
  • 1,25 ts of dried thyme
  • 1 ts of chili powder

mix it all up and you have a beautiful Cajun like spice mix. Love it.

BBQ sauce

  • 450 ml ketchup
  • 50 ml worcestershire sauce
  • 5 ts brown sugar
  • 2 ts spicy french mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 branches of thyme
  • 450 ml of water

Cook very slowly all together for about 30 minutes. If necessary add water to get the right substance / thickness. Remove the 2 branches of thyme.

Dry-Rub

  • 25 gr smoked paprika powder
  • 25 gr of brown sugar
  • 18 gr of salt
  • 6 gr of mustard seed
  • 2 gr of pepper
  • 10 gr of garlic powder
  • 4 gr of oregano (dried)
  • 6 gr of coriander seeds
  • 1 gr of chili powder

Mix the whole ingredients in a grinder (Mustard seed, black pepper, coriander and the chili’s) and grind it to a nice substance. Mix with the rest of the ingredients and you’re good to go.

Great for ribs!