Tag Archives: salt

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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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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Trout with orange and herbs

Time for a fishy weekend. I’ve decided that 2017 will be the summer of more fish from the grill. I was at a fresh fish market yesterday and I was getting so excited! All great stuff! But … Start simple. Trout. I decided to ask for 2 nice trouts, but the one he brought up was huge. Not a rainbow trout, but a decent big animal that has been caught and killed. Nice!

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Now for a good recipe. Lemon would be to easy, but a slight bit of acid will do good, I guess, so orange it is.

For the marinade, I’ve used the following.

  • 1 orange
  • a handful of fresh dill
  • a handful of fresh parsley
  • a red onion
  • fennel

To start with this, grate the side of the orange, but only the orange part, not the bitter white, in a bowl. Add the juice of the orange as well. Now I’ve used the blender, but you can do it manually too, to chop up the parsley and dill. Bring to taste with a good dash of pepper and salt.

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Now stir and set aside. Get the salmon and clean it out with some fresh water. Open it up and put a few good spoons full of this delicious marinade in it.

Now chop up the red onion and the fennel into rings and parts. Stuff them in there too, and put the fish in the fish grate for the BBQ. Put it in the fridge for some hours to let the flavours get into the fish. (Don’t forget to put a plate or something under it, otherwise your entire fridge will be wet from the moist and fish fluids. Just a tip.

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So after a few hours in the fridge, heat up your grill, ready for direct heat. I’ve done some vegetables first until they were soft and moved them to the side table. Then it was trout-time.

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Put a good amount of olive oil on both sides, to prevent real burning. Direct grilling for ab0ut 20 minutes, in my case about 25, cause the beast was BIG! then it was a matter of serving. I took an oven dish, since my plates are not big enough …. It was an 800 grams trout…. but loved every gram of it. Was great with carrots and some other veggies.

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Definitely worth a re-run!

Chicken paella from the grill

Love the versatility in a piece of chicken. Today I decided to make paella with it. Kids don’t want to eat shrimps or clamps, but chicken and chorizo is always a good proposal. Mis-en-place is a pain, but once ready, you can make a good paella pretty easy. Here’s how and what.

Needed :

  • 1 tablespoon of smoked paprika powder
  • 2 teaspoons of dried oregano
  • salt and black pepper to taste
  • 200 gram of boneless chicken
  • garlic
  • 2 cups of paella rice (or whatever rice you have at hand, of course. Short grain)
  • 1 teaspoon of dried chili rings
  • 1 tube of saffran threads
  • 2 bay leafs
  • loads of flat leaf parsley
  • 1 liter of chicken stock
  • 1 zested lemon
  • 1 onion
  • 1 red bell pepper
  • 250 grams of chorizo
  • 250 grams of divided chicken wings

Seems like a lot, but don’t worry. step-by-step it’ll get easier.

First, start by cutting up the boneless chicken into small cubes and put the in a bowl, together with a chopped up pepper, the paprika powder, oregano and some salt and pepper. Mix well and set aside (preferably refrigerated) for later use.

 

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Now you can start of by cooking and grilling, while cutting things up on the go, but I prefer to do everything up front in the kitchen and have it ready when needed.

I’ve started by letting my youngest son mix up some olive oil and a nice chicken rub in a bowl. They will go first later on.

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Now, I’ve started to chop the garlic and add the crushed chili rings.

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I’ve also prepped the bay leafs and the safran, and measured out the rice. No big deal, but easy enough to work with once you start on the BBQ. Temperature is quite high, so walking of to do some cutting is too much time and you’re food will burn.

I’ve removed the plastic outside of the chorizo and crumbled it into a bowl too.

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Created a liter of chicken broth, ready to go.

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And setup most of the stuff on a tray next to the table. Now the grilling and combining starts.

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I’ve started by heating up some 2 – 3 tablespoons of olive oil in the paella pan. Once hot, I’ve added the garlic and chili and the rice too. Keep stirring the rice until it’s nicely covered in oil and it gets slightly crispy.

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Now add the stock, bay leafs, safran and the zest of the lemon and (try to) bring down the temperature to a medium heat and let it boil into the rice itself. I’ve closed the lid and closed the air vents almost all the way, and it took me about 15 minutes to have the rice ready.

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I’ve whisked it through and set that aside for later use.

The second part is getting a new pan on and heating up some oil again (apparently very important for paella…. ), and bake the chicken / pepper mixture, with the onion added until nice and brown and then add the chorizo and keep stirring until the oil releases from the chorizo, creating some great flavor for the paella.

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The mixture is now whisked through the cooked rice and I’ve topped it off with the divided wings and the lemon slices from the one we used for the zest.

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Bon appetit, or in spanish, Buen apetito!

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