Mothersday in Holland (and a lot of places around the world, afaik). Yesterday was a fantastic day in the Nehterlands and temperatures were in the 20’s. (Celcius that is, of course). Great breakfast with the kids, and took a nice trip around Friesland, which looked beautiful with it’s nature and water. Lots of boats and loads of sun! What can go wrong? Nothing! Continue reading “Spring is in the air! Lamb on the grill!”
Author: Ronald
just me. What you see is what you get.
Just in time! Burger time, to be exact …
Seeing that this is liberation day in Holland, I didn’t had to go to work this morning, and even though I love my job, I love being behind a grill even more! This morning I dropped my eldest off at hockey camp, which was very cool to have a look at, and went to the supermarket for some last minute necessities. Thankful for the few guys and girls that are still working today.
Jack’s Magic Burger dust
This rub creates the perfect flavor for a good burger.
Mix it all up well in the right amounts and you can even create a nice premixed batch!
- 2 teaspoons of paprika powder
- 1 1/2 teaspoons of ground black pepper
- 1 1/4 teaspoon of salt
- 1/2 teaspoon dark brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of ground cayenne pepper
This will create around 2 tablespoons of ‘magic dust’, but I’ll make some larger amounts for later use as well!
Just sprinkle on the burgers (both sides) before grilling.
Worth a try! I know I will!
Lamb chops, Belgian Style, with asparagus
So, it’s spring time in Holland and there are a few things I really love about spring time. 2 Of the favorites of those things are Lamb and Asparagus! Combine that with my love of the grill and we have the basics for a great recipe for Lamb. I wanted to do this belgian style, which means living the good life! Beer and Mustard… Lovely.
To start with the marinade, I mixed up the following ingredients.
- 1/4 cup of mustard (with seeds)
- 1/2 cup of chopped onion
- 2 cloves of garlic, very well chopped
- 2 tablespoons of freshly cut rosemary (although I used the dried version)
- 1 cup of belgian wheatbeer (I used La Trappe, as you can see in the picture below)
- 2 tablespoons of lemon juice
- 3 tablespoons of Extra Vergine Olive Oil
Continue reading “Lamb chops, Belgian Style, with asparagus”
Smoked Salmon from a Cedar wood plank
On a short notice, we got the word that some friends would come over today, and I happen to know they love salmon. What better way of making a visit of friends even better? By giving them what they want, of course. And I shall.
Defrosted a piece of salmon, around 600gr, and cleaned it from fishbones. For the rub, I used the following.
- 2 tablespoons of dill
- 2 tablespoons of coarsely ground peper
- 1 tablespoon of mustard powder
- 1 cup of firmly pressed brown sugar
- 1/2 cup of sea salt
Fenix BBQ 