Category Archives: Vegetables

BBQ Paella with seafruits and chicken

Yeah! Paella on the grill! Been some time, but it’s always a thankful and happy dish to prepare. Easy to do, but some work in the preparation.

I’ve chosen to do a straightforward paella, but nevertheless a good one!

Ingredients are the following.

  • chicken legs (about 6 of them)
  • sea fruits (as much as you like)
  • a chorizo sausage (spicy!!!)
  • 2 unions
  • 2 bell peppers
  • green peas (hand full)
  • about 6 gamba’s. (big prawns)
  • paella herbs (recipe by clicking the link)
  • 450 grams of paella rice
  • 2 liters of vegetable stock made with a whole pepper and about 4 loafs of garlic and a nice whisk of paella herbs)
  • 1 lemon

Dice up the union, bell peppers and the chorizo in rough cuts. (the preparation …. 😉 )

Start by firing up the grill for direct grilling. Not too hot, but nice and warm. Start by grilling the chicken legs, until they get a nice brown skin and move them to indirect. Let them lie there until they’re well done. Move them to a bowl and keep them aside.

Put on your paella pan (yes, you need one, you really do!) and let it heat up. Put in some olive oil (a nice stir) and heat it up. Once hot, put in your chorizo and union and fry until the unions are nice and soft. Add the bell peppers and keep stirring. Once they are nice and hot, add the sea fruits and keep stirring. If all looks nice and warm and ready, put in a cross of rice (to keep the bad paella spirits away) and stir the rice through as well. Bake it a little and once golden brown, just add the green peas and the stock as well.
(just until you see the stock coming over the total ingredients)

Once the stock is added, don’t stir anymore, in order to keep the rice good and cook a slightly thick layer on the bottom. In Spain they love it (I think….). Keep it there for about 20 minutes and open it up and put in the chicken legs and the gamba’s, if you want.

Close the lid again, and keep like that for about 10 minutes. Make sure the temp is not too high during the entire cook. The rice should be nice and moist and yellow, and it should smell delicious by now.

put in the lemon, sliced up, and serve in the pan on the table and enjoy!

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Beercan Burgers, yet once again.

it’s been some time since I made these, but they are still soooo easy and definitely one of my favorites. Beercan Burgers (or made with a coca cola can, but it’s probably size that matters 😉 ).

You just need a few things for 2 of these big boys.

  • 300 grams of minced meat (in my case 100% pure beef)
  • 1 egg
  • bread crumbs
  • ketchup
  • 5-4-3-2-1 rub (but any good rub will do)
  • bacon (long slices)
  • chedar cheese (the chewy melty kind of cheap cheese)
  • some grated cheese of a kind
  • 1 red onion
  • 1 green bell pepper (but any colour will do, of course)
  • BBQ Sauce

First start by making the minced meat ready for the can… Mix the minced meat, the egg, a squish of ketchup, a dash or rub and the bread crumbs to a non-stick, non-watery substance. Sounds difficult, but you know it once you’ve got your hands in it.

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I’ve divided this in 2 balls of roughly 150 grams each. Pretty nice size. Then, form balls and once done, press the beercan (or Coca Cola, for the observing people) in the center and form the minced meat neatly around it.

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Now the even more easy part, wrap it with 2 or 3 slices of bacon until it’s nicely packed.

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Now it’s back to cutting up some veggies and making them soft in a pan. You can of course use the BBQ for that too, but mine is not lit yet, so I’ll use the stove for now.

The bell pepper and unions are cut up and softened and I’ve also added a cloaf of garlic. Never hurt anyone. (almost …. depends, I guess, of the situation…)

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Once soft, let cool down, before you put it in the burgers, of course. I’ve also sliced up a few pieces of cheese, due to the lack of grated cheese here on sunday and no open stores around for miles ….

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Now I’ve added some very little vegetables (cold!) in the burgers and some cheese and I’ve repeated this until it was full, topped of with …. more cheese.

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Now a squeeze of BBQ sauce, mine is ‘sweet baby ray’s’, Hickory and brown sugar. Some sweet touch. I like it, but it’s up to your taste too, of course. You can very easily chop down some peppers in there. Everything you like. Mushrooms will do great too, but I didn’t have any ….

I’ve prepped the grill for indirect grilling on roughly 160 degrees and I’ ve placed my 2 beauties on the grill rack. 45 long minutes of waiting without looking might stress you out, but no fear, all will be well. Just mind the temperature. That’s the most important one.

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After about 30 – 35 minutes I’ve topped them off with a slice of cheddar melting cheese and let it go for the last 15 minutes.

But know, that after 45 minutes of pure agony, you will be left with 2 of those gorgeous pieces of meat and vegetables. You can’t find a better burger anywhere! I’ve ate them with some home made DO bread, and it was delicious! Definitely worth a try!

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Valentine’s day BBQ diner

Saturday it was the 14th of February, and as you all know, that’s a beautiful day for people in love. Although we never ever join in into this extremely commercial festivity, it is a day to contemplate the love we have for eachother. Since I like BBQ and my wife has to cook every day, my love is expressed using the tools at hand, knowing a kitchen, some knifes, ingredients and a grill outside.

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Spicy Baked Beans from the DO

This sylvester eve 2014, we had a good meal, and a friend of mine made brisket. To accompany that, I decided that it was time to do some baked beans again. I love them, but I don’t make them quite often enough.

So, to start, I had to make sure that we had the ingredients. I decided to go with a serving for 12. If there are leftovers, I put them in the freezer. The choice for the baked beans was quite meaty, which I will not do again next time, but ok. It was very tasteful, nevertheless.

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Paella, dutch style from the OTP

A few weeks ago, I’ve been wondering what the big pans are for that we have hanging in the kitchen. I’ve not used them for so long, that I’ve been forgetting what they are all about. Just kidding, of course. But then again, it might be time for us to do a serious good paella session, since the kids love it, and it’s a beautiful sight to see on the Q.

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