Paella herbs (home made)

The ingredients are simple, but be aware of some serious yellow fingers after this 😉

  • 4 parts of sweetened paprika powder
  • 4 parts of union powder
  • 2 parts of garlic powder
  • 2 parts of whole black pepper grains
  • 1 part of clove buds
  • 1 part of rosemary (dried)
  • 1 part of safran or kurkuma herbs. ( I used a mix, about half of both)

grill up the pepper grains and the clove buds slightly and put them in a grinder (I have an electric one, but a manual based mortar would work as well….), also include the dried rosemary and the safran wires.

Grind them down until a powder and add and stir in all other powders. There. You’re done. Easy, but very colouring, and strong in taste. Great mix for paella!

Butterfly a Chicken

I’ve been doing this quite often, but haven’t ever explained how. Butterflying the chicken is a way to make a chicken clean, open and flat, so it can be put in a rub or marinade. Also on the grill it grills slightly quicker, of course.

Rather easy.

First, you take the chicken and place it before you.

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Turn it over so the chicken’s spine is up front and the end of it is facing you.

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Now, take the end in your hand and cut alongside the spine, all the way up to the neck.

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Now, repeat this on the other side of the spine, and remove the spine in total.

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Throw that out, or use it to cook some chicken stock or something. You figure it out.
Next thing is to turn the chicken around so the neckside is facing you and slighlty open the cavity.

Find the white entry to the keel bone (or brestbone). make an incision there and move your fingers all the way around it to loosen it.

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Now peel it out from the soft side toward you. Don’t break it, get it out in one piece.

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Here you go, nice and clean and flexible in the middle.

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Now you can clean out excess fat and the red stuff that came from the spine that you cut out.

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I’ve rinsed it with cold wather and it’s ready for further preparation.

Eather rub it, or marinade it, cut of the wing tips or slice it straight in two, which is very easy now the keel bone is out.

Easy as 1-2-3.
Enjoy!

Pasta Salad with Smoked Salmon

Lovely and tasty pasta salad for those hot days that you don’t really want hot food. Very simple, but yummie.

Ingredients :

  • fusilli pasta
  • cucumber
  • little tomatoes
  • Basil leaves (fresh)
  • Lemon juice of half a lemon
  • homemade pesto (recipe following here)
  • smoked salmon on cedar wood.

 

Just cook the pasta as described on the package and cool it down using running cold water. Set aside for later use. For the cucumber, just cut it in half over the long side and use a spoon to remove the seeds. Now cut it up on long small bits (length of the fusilli pasta, roughly) and mix in the pasta. Also make the tomatoes as small as you like (I’ve cut it up 4 ways, but 2 might do if you have very small tomatoes. Also mix that in the pasta and now continue on making the pesto. When done, just add the pesto to the pasta and keep mixing it all well. Everything can be added to taste, no real measurements are taken here. I’ve added a handful of fresh basil leaves as well for smell and taste.

Squeeze in the juice of half a lemon and mix up well.

Now for the salmon, I’ve just added some salt and pepper to the salmon side and soaked a cedar plank in water. I’ve heated up the Q (WGA) and placed them together on the grill. The lid was not able to close completely due to the size of the plank, but that allowed for more heat, air, and thus smoke under the lid and the salmon was really really smoked and great of taste.

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With your hand, just break up the salmon and add the pieces to the pasta as well. Keep mixing and your done.

Let it cool a little and enjoy your meal!

 

Rucola pesto, home made

Simple but very tasty pesto.

  • about 50 grams of rucola
  • 40 ml of olive oil
  • a pinch of salt
  • cloaf of garlic
  • 30 grams of pecorino or gran padano or even parmigiano (grated)
  • 40 grams of roasted pine nuts
  • 1 teaspoon of black pepper
  • 1 tablespoon of lemon juice

 

Put all ingredients in the blender and mix it up till it’s a nice green substance. If too dry, just add some olive oil. Drops at a time.

T-Bone and Taters. Good food.

Not much complication, but a genuine good dish for a saturday. I still had a nice little T-Bone steak in the freezer, and decided to prep that. I wanted something nice and simple, since I didn’t have that much time today.

I’ve marinated the steak using a simple yet effective way.

Just used the following.

  • 5 tablespoons of olive oil
  • pepper
  • salt
  • 2 cloves of garlic, not too finely cut up.

I’ve put that all in a ziplock bag, with the defrosted steak and let that rest in the fridge for about 2 hours.

Meanwhile I’ve sliced up some potatoes and heated up my skillet with some olive oil. I’ve baked the potatoes and just added some dried italian herbs and some salt to it. Simple yet effective.

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Meanwhile I’ve heated up my WGA with some charcoal and waited until it was searing hot. Just do both sides of the T-Bone for about 60 seconds and then move it to indirect and close the lid. For a red steak, use about 4- 6 minutes, depending on the thickness of the steak and for medium, use about 7 – 9 minutes indirect. Great steak. I’ve covered it in aluminium foil for about 5 minutes before serving and eating. Loved it with a glass of rosé wine.

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hungry men grill meat on fire!

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