donderdag 25 oktober 2012

Almost Halloween

Hi guys, i'm back in business... I know it's been a while, I want to do some blogging but can't find the time...things are hectic over here... But for this occasion I will do something special. Halloween..I love the pumpkin spiced latte,we don't have this over here in the Netherlands...even Starbucks here disappoint me... The only option I had is to make it myself! It is so easy and fun to make.. All you need is a pumpkin,1cup water, 1cup sugar,1 tsp nutmeg 1 tsp cinnamon powered 4 cinnamon sticks 5 clove's and 4Tbsp smashed pumpkin. Dissolve the sugar in a bowl at high heat,add the other ingredients and stir (just under the boiling point)for 5 minutes.. Separate the ingredients from the syrup in a jar. For a perfect pumpkin spiced latte add 3Tbs in a mug,add 2 shots espresso and top with whipped cream.. Sit back relax and enjoy..

donderdag 29 december 2011

Chicken-Mango Kebabs #152

It's been awhile, but I'm back for the last time this year.
Missed a few "challenge" things,and a lot of time to grill,but first I have to take care off my wife.
We had a terrible time,but she's in a nursing home now.The MSA goes like a roller coaster and we're still in it.
Back to the kitchen,I made some awesome chicken/mango kebobs,with a nice sauce of lemon-orange.
Use 3 boneless chicken breasts and chop them in cubes of 1''.
Marinate the cubes in a mixture of 1tsp cumin,1tsp garlic powder,1tsp chili powder,1tsp oregano,1tsp sea salt and 3Tsp olive oil.
Set aside.
For the sauce you need 1cup fresh orange juice,2 Tsp lemon juice,2Tbsp honey and 1Tbsp fresh mint leave fine chopped
Simmer on medium heat until you've got a syrup.Let it cool down.
Prepare the grill for direct heat,and grill the kebobs for about 6-10 minutes turn once.
serve with baked potato's and a salad.
Sprinkle the sauce over the meat and enjoy with a nice red wine. Chianti Classico.

dinsdag 29 november 2011

Porchetta #151

It's a simple recipe... all you need is a pork belly (I had one from 1,5Kg) fresh rosemary,fresh thyme,fennel (very small chopped) sea salt and pepper.
I stuffed everything in my Jamie Oliver Flavor shaker...
The paste that came out of the shaker was spread all over the belly,and wrapped up.
We had the belly on a indirect prepared weber for about 5 hours on 110ºC
I served it with home made bread from the DO and a fresh tomato soup.
For the soup you can use 1Kg Roma tomato's quartered, 200Ml broth,1 onion (chopped),1Tbsp white sugar,a handful basil and 250Ml cream.
Bring the broth to a boil,add the tomato's,salt and onion.
Heat it up at low temperature,until the tomato's are soft.blend it wit an kitchen aid until you've got a nice thick soup..
For the flavor you can add some canned tomato puree and the cream.

zondag 20 november 2011

Chicken stew #150

O wow, it's so much fun to cook in my brand new Dutch oven.
Today I had a nice chicken stew,so nice quick and easy.
All the ingredients goes right in the DutchOven...
you need 6 potato's sliced,3chicken breast chopped,1 large onion,2 clove's garlic,thin sliced,1zucchini sliced,2 fennels sliced,250Ml cream,125Ml chicken broth,salt & pepper to taste and 50 gr parano cheese.
Preheat the DO, 6 charcoals under the DO. Saute the onion and garlic, do the same with the chicken breast,when done add the other ingredients and stir.
Get the lid closed and put 15 charcoals on top of the lid.
Let it simmer for 30-45 minutes...DOne....

Enjoy with a Shiraz cabernet.

Sunday Hike

Finally got some time to clear my mind by taking a hike in the OostvaardersPlassen.
It is a nature reserve in our neighborhood.
Did a 3 hour walk there,in the small world,the only sound you here were from the birds.... awesome!! so peaceful.
Just take a few pics there and had a nice quick lunch for warming me up.
Next time, when the fog is gone, I hope to do some bird or deer spotting..

zaterdag 19 november 2011

Dutch Oven bread #149

Well, I've got my Dutch Oven!!!
It took me a few years but finally got him...
It is a 6Quarter Wolf DO...real big... in my opinion;-)
After seasoning it was time to made some things in the DO,Lets start simple with a bread.
Make the dough according the package.
Heat up 20 briquets. place 5 under and 15 on top.
Bake the bread in 30-45 minutes.


dinsdag 15 november 2011

Cauliflower challenge

It is always a "challenge" to get the right ingredients,this time it was hard to get a turkey.
The other ingredients were quite simple,cauliflower,cranberry,and wraps.
This is how I did it.

The first thing I did was the chicken.I stuffed it with lemon,garlic,parsley, and rubbed it in with "butt burners" and let it marinate overnight.
Prepare the Weber for indirect grilling, and set a chicken on a beercan (we had an rose beer) for about 90 minutes.
After grilling you can pull the chicken in small pieces and wrap it in.
The cauliflower was blanched,and finished in the oven,with an cream sauce gratin.
Put the cauliflower in a casserole.Preheat the oven on 200ºc.
In the meantime chop an onion and some garlic and sauté.Add 250Ml cream and 50gr Parmasan cheese and heat it up.
Spread it over the cauliflower,and shove in the oven for about 10 minutes.
The cranberry is a pain in the Ass... I hate them,but I give it a try...
It was not bad at all... I put 250gr cranberry's and 250gr sugar in a pan and let it cook for about 20 minutes.Now we had an little bit sweeter jelly..Not bad at all.. Specially If you eat it with the cauliflower,chicken and wrap in one bite.
Please visit the other participants below.

The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on as one of the top BBQ blogs.

Wilfred Reinke ENTRY HERE

Wilfred is somewhat of a newcomer to the BBQ scene having only done standard grilling for most of his 50 years, He found and became passionate about Low & Slow about 2 years ago. and that passion also morphed into a second hobby which is writing. Oshawa Ogre’s Views News & BBQ’s has been a project that has taken on a life of it’s own and blessed him with many many new friends in the BBQ community on Twitter, facebook and through the blog.

Follow me on twitter @OshawaOgre , friend me on facebook and “like” my blog facebook page

Paul Height from No excuses bbq ENTRY HERE

The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…

The Dutchess Cooks ENTRY HERE

After years of cooking, grilling, baking and reading other people’s blogs, Hanneke Eerden thought, “why not start my own blog?”, and she did in 2010. It’s not her goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist!