Simple but very tasty pesto.
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.
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.
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.
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.
Chicken, chicken, chicken. I’ve done it a milion times, but I wanted something else today. Time the kids learn the true meaning of different flavours. I’ve been thinking and using the internet, and I’ve found something I (and the kids) really love.
Grilled butterflied chicken with a sour cream under the skin. Not the easiest to do, but a great taste and good moisture.
To start with the sour cream semi-stuffing, you just use the following.
First, put the sour cream in a bowl and add the dried oregano and dill. Stir well and enjoy the smell. It smells great already.
After this, I’ve chopped up 2 red onions and the garlic and put that in the blender. (lazy me, I know, but yeah. I just have the thing, so not using it is even worse, I guess). About 3 seconds later it’s done.
Scoop it through the mixture and add the salt and pepper.
Now put it aside and begin a new and uncharted journey into butterfly chicken….
To properly butterfly a chicken, you just have to remove the spine. Not that hard, if you have to correct tools for it, but with a simple knife, this can be tricky. I use a good pair of bone scissors. Love the thing!
I’ve started by cutting of the wing tips, as there is no meat on it whatsoever, and they tend to burn pretty quickly, not looking nice on your beautiful hot chick.
Place the chicken, back up, bottom facing yourself on a board and start cutting it, alongside the spine, al the way up to the neck.
Now repeat that step on the other side of the spine and remove the thing altogether. You can use it for some stock or just throw it away. You’re choice. I’ve threw it away.
Now the fun part. Turn it back with the open side down and press down on the breast part until you hear 2 bones snap. This is the wishbone that either breaks or snaps out of place, allowing for a much more flat chicken.
Once butterfly’d, or butterflied, (not sure, as I’m not native english …. 😉 ), start by pushing your fingers gently between the skin and the flesh and release it from the flesh, al the way down to the legs and back. It’s kind of an addictive job, as it feels pretty nice to do so …. or is that just me. The wings I left alone, since that would be too much to get the skin loose from. Just be careful not to puncture or break the skin.
Now, start spooning the opening up with the created sour cream and massage it all the way through. Nice job, that might take up some time too.
After this nice massage of this good looking chick, just wrap it in and refrigerate it for at least 1 hour (preferably overnight), and take it out once you’re ready to go grilling.
The grilling part is the easiest, of course, as allways.
Start by firing it up and prepare for indirect grilling on roughly 180-200 degrees Celcius.
Now take out the chicken and rub it in with some olive oil and season it with salt and pepper.
Can’t get it more spot on ;-). Keep it there for the next 1 – 1,5 hours. Place the chicken indirectly on the grill and close the lid up.
After about 30 minutes, it’s just this. Nothing much, but it’s getting there!
But after about 1 hour, just poke it with a fork and see if the fluids are nice and clearly white, that way you know it the chicken is perfectly cooked.
I’ve served it with rice and my very own home made sate sauce. Kids loved it, as always, haha!
It’s a battlefield, once finished, but it was fantastic! Worth a try if you have some time to spare and a chicken and the rest of the ingredients lying around…
Enjoy!
Yesterday, it was fantastic weather and I just had to light the grill once more. Nobody to cook for, so I kept it simple, but not less tasty!
For the sate I bought a pork tenderloin of about 400 grams. Not much, but it will do the trick just fine! I’ve cutted it up in a small cubes, most of them the same size, of course.
The next thing to do was to cut up, very finely, a spanish pepper, and about 3 cloves of garlic. I do love my garlic, and I’m not scared of it one bit! Very healthy too!
Just mix it in and add a nice shot of soy sauce and some good olive oil. Mix it all well and placed it in a ziplock bag and in the fridge for a nice overnight stay.
Next day, I fired up the grill and waited until it was simmering hot! I took the sate meat and placed it on wooden sticks, that I soaked a long time in water.
When the grill was ready, I placed them very shortly on the coals, turning them rather quickly. about 30 seconds per side.
After that, I moved them to an indirect spot. This is when I made the sate sauce, but more about that over here.
Once ready, just serve with some bread and enjoy! I know I did!
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.
Fenix BBQ 