Tag Archives: paprika powder

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!

Salmon with orange rub and glaze

Oh, a nice and warm sunday again…. It’s been way too long that we had a good sunday like this. Fortunately I always have something in the freezer to grill, but since I’ve decided to do more fish, then fish it is. Salmon. Always present in my fridge, and a thankful and enjoyable fish. I am kinda finished with the standards, salmon on a plank, mustard glaze etc. I wanted to do something different, and found the following.

Needed for the preparations :

Rub :

  • 2 tablespoons of brown sugar
  • 1 teaspoon of grated orange skin
  • 1/2 a teaspoon of cumin
  • 1/2 a teaspoon of paprika powder
  • a pinch of salt
  • 1/2 a teaspoon of dried coriander
  • black pepper to taste

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For the sauce, ready to be made later :

  • 1 squeezed orange (just the juice)
  • 1 tablespoon of honey
  • 1/2 teaspoon of brown sugar
  • 2 teaspoons of worcestershiresauce.

So, all of the above, and of course 1 or 2 pieces of beautiful salmon on the skin. (or 1 big one, of course)

Prepare the rub and make sure it’s all mixed well. Shouldn’t be too hard, but just go the extra mile.

Now take the salmon and make sure it’s got no grates in it. Just feel careful with your fingers and if you feel a pinch, use some pliery like device to jerk it out. No need to pull that out of your mouth, once eating it.

Make sure the meat is dry and apply the rub. Don’t be shy there.

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Now seal it in a bag and keep it cool for a minimum of 1.5 hours. I did mine about 6.

Just make sure you take it out, about half an hour to an hour before you add it to the Q, to get warmed up to room temperature.

Light up the Q and bring the temperature to a constant 160 degrees celcius. ( I know …. but I’m based in Holland, so don’t judge…).

I started out with the glaze / sauce by putting on my Q grill pan and heating up the orange juice really gently. Once it starts to get hot, add the honey and the brown sugar. stirr well and once it starts to get hot again, add the worcestershire sauce. heat it up and keep it boiling until you get a nice warm and slightly thick sauce, that you can glaze your salmon with. It needs to stick stlightly.

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Add the salmon to the Q, indirect, and put the glaze on it.

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Close the lid and wait until it’s about 10 minutes in. If you have the core temperature pen, just try and see if you reach the 45 degrees Celcius already. If so, it’s done, if not, wait longer …. duh….

I’ve done mine with some grilled green asparagus and some sweet potato slices. It was a small piece of heaven here, so I really enjoyed it.

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Easy recipe and definitely worth a try too! Have fun!

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5-4-3-2-1 rub

Although there are many stories and different quantities, I’ve managed to start to enjoy the simplicity and versatility of the following rub. I’ve initially made it for spare ribs, but it’s also great with some burgers or even on chicken, although don’t use too much.

How to make this gorgeous and easy rub, you ask? Well, let me surprise you.

What you need is the following spices.

  • 5 tablespoons of brown sugar
  • 4 tablespoons of paprika powder. The mild one, please….
  • 3 tablespoons of sea salt
  • 2 tablespoons of grounded pepper, preferably the lemon kind
  • 1 tablespoon of garlic powder.

Once you read this, I’m sure you can figure out the name of the rub itself. Love it!

Of course, you can choose any amount you desire, just keep the differentiation in the amounts the same. 5-4-3-2-1 could be kilos, pounds, stone, tons, or whatever other unit you use wherever you’re from. Enjoy!

Smoked Scotch Eggs

Finally, after some time, ready for another post. I’ve slimmed down the grilling endeavours slightly, but didn’t stop. Haven’t been very original lately, and don’t want to overflow y’all with pictures of things that I’ve done before already, of course.

This weekend, however, I’ve gotten the inspiration to do something new, yet pretty easy, though when done correctly, a nice surprise! Scotch Eggs. For those of you who don’t know this typical Scottish pub-food, it’s like a soft boiled egg inside a ball of meat. Tasty and good!

Not much is needed, so here we go.

I’ve started out with the following,

  • beef sausages
  • eggs (soft boiled)
  • powdered paprika
  • salt, pepper
  • nice mystery rub, provided by my friend Arne. (still no idea what was in, but neither did he anymore).

I’ve actually started out with the boiling of about 6 eggs. I’ve been pretty strict in that, in order to boil them soft. What I usually do to ensure soft boiled eggs is the following. I bring the water to a good boil, place the eggs in (with a small hole pinched in the back of the egg to make sure they don’t break), boil for 6 minutes exact, take out of water and COOL DOWN. If not cooled, the eggs will continue to get harder inside. I take a bowl and keep a steady flow of cold water from the faucet running for about 30 seconds. For these eggs I’ve taken it one step further, and placed that bowl of water with the eggs and placed it in the refrigerator.

After that I continued with the removal of the beef from the sausages itself. Not hard, but you do get sticky fingers here.

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Mix it all through with some paprika powder and some salt and pepper. You can do some more in there, but I didn’t. Call me lazy, but I was more interested to see the end result in this case then working on the flavour of the meat.

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I peeled the eggs under a running water faucet and made sure they didn’t have any breaking parts in it. Very gentle and delicate work here ;-). Now flatten out some meat and fold it around the egg. No tricks here, just be very gentle again, cause you don’t want to squeeze the egg out or worse ….

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I’ve put some rub on them and did some plastic foil around them. Placed them in the fridge for some hours to let the rub do it’s work and we’re ready to fire up the Q.

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Once hot (around 180-200 degrees Celsius), we placed the balls on there for about 25-30 minutes indirect.

We also added about 3 pieces of hickory to smoke it good. Can use a little more wood, as it only cooks for 30 minutes.

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Unfortunately one was slightly cracked in the meat and one of the eggs was really broken as well, but the other 4 were beauties! Look below and judge for yourself! Very tasty and we accompanied it with some pasta with freshly made pesto and grilled corn from the Q. (which apparently is much better if you forget it and leave it on the grill for 1,5 hours indirectly)…

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Definitely worth a second go, but I will work on the meat a little more then! Keep you posted guys!

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!