woensdag 30 juni 2010

Stick - it !! #38

This is a great invention of a friend of us,Guus from Stick-it and VredenburgCreatiefCulinair

Stick it VCC® is a stylish plank that has either 45 or 90 small holes that can be used to present finger foods in an easy and original manner.

Using Stick it VCC® lets you serve finger foods on skewers straight up in order to create an attractive and original visual presentation. An added benefit of Stick it VCC® is that it provides you with an easy way to serve finger foods in a busy environment, such as a café, catered function or bar, because the skewers remain upright in the Stick it plank. All standard kebab skewers fit in the Stick it VCC® and this makes it exceptionally simple to use. The finger foods look as if they are floating in air. This makes it an extremely eye-catching and appetising way to serve a range of finger foods including fried appetisers, hors d'oeuvres, small bites, treats for children’s birthday parties and product presentations.

Beef skewers with Béarnaise sauce
250 g thin slices of bacon
50 g pesto
350 g rump of filet steak, cut into 2,5 cm cubes
20 skewers
1 Stick it VCC®
1 cup Béarnaise sauce

Cut bacon into 2 cm x 14 cm strips.
Spread a little pesto on one side of each bacon strip.
Wrap one strip, pesto side against the beef, around each piece of beef.
Secure with skewer.
Cook the beef, in batches, on heated grill plate until browned both sides and cooked as desired.
Put the skewers in the Stick it VCC®.
Serve hot with béarnaise sauce.

Toffee apples

225 g Demerara sugar
1/2 tsp vinegar
25 g butter
6 dessert apples, cut in 4 pieces
24 skewers

Dissolve the sugar in 110 ml. water over a moderate heat. When it has dissolved stir in the vinegar and the butter.
Bring to a boil and cook, without stirring, until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 mins boiling time.
While the syrup is cooking, pierce the pieces of apple on a skewer.
Once the toffee is ready, dip each piece of apple into the hot toffee, turning it around in the syrup so that each piece is fully coated.
Leave the apple pieces to harden on a lightly oiled tray before serving.
Serve the apple skewers on the Stick it VCC®.

zaterdag 26 juni 2010

Thai table bbq green curry #37

Last week a colleague of my gave me a Thai table bbq. So i had another project to do;-) but what to make on this thing!!!
I decide to make a green curry.For the curry paste you need 3Tbsp soy,fresh ginger (1 inch) (2,5cm),2 cloves garlic,1small onion,lemongrass,half a sour lime,a full hand coriander,2 or 3 fresh Spanish peppers and olive oil.Do the stuff in the blender till you have a paste. Mix it with 400ml cocosmilk and stir. Heat up the Thai bbq, i'm stoked about the ecobrasa, great stuff... use 10 bricks. Then cut 3 chicken breast in parts of 0,5 inch (1cm) and put it on the Thai bbq. at the same time do the cocosmilk/paste in the pan with some pods and mushrooms, heat it al up..serve some basmati rice.It was really awesome... Enjoy

vrijdag 25 juni 2010

Smoked Ham stuffed with fennel #36

Yesterday i get a tip from a few guys about the Ecobrasa charcoals. It is an ecological charcoal what's very hot and stay's that way for at least 2,5 hours.They were made of the coconut shell.So i called the store,and picked up 20Kg.
I put the charcoals in the starter en lit them up in about 10min. pretty fast for a start..On the grate for about 5 min. and is was really hot!! 200 degrees...We do the indirect grilling for about 1,5 hour with a core temp.of 71 degrees.and made our favorite home made potato's.
The Ham's were marinated with wiskey/honey and a few herbs, and stuffed with fennel and red Spanish pepper,tie it up and put on the grill.We eat it with a sandwich and some bread..enjoy.

woensdag 23 juni 2010

Asparagus, Corn and Ribeye #35

On wednesday is it in the Netherlands "gehaktdag" , i turned it into wednesday "ribeye day", Just a basic ribeye with some kosher salt and pepper on the Weber... Grilled with some fresh asparagus wrapped in bacon and a sweet corn.We eating it in our back yard with the most beautiful weather in a long time ,no kids (they were with some friends on the camping) and a great rose...enjoy

zondag 20 juni 2010

Father's day

Father's day is always fun, my kids made some great things.Boris made a glasses case with a chocolate bar inside, and the oldest one Rik made a tart with cookie's inside,the cookie's were made at school....thats why i can't came in the class;-).
For him it is probably the last time to make something at school...in august he goes to highschool!! Time flies... enjoy father's day..

vrijdag 18 juni 2010

Birthday grilling #34

I had a great day,very busy but hey, i can handle it.After 4 days of walking with my youngest son,i can pick up my own(kickbox) training.
After 6 months of hard training my fatt mass is too low,and my weight is too lo...:-) .... Now i have to gain muscles and eat more..
No problem!!! today we had my oldest son's birthday party,he wants a BBQ party and after that goes to the movie with his friends.He has the right dad to do de Q'ing thing,but what to make?
So he decided to eat the oldskool homemade hamburgers,sate and cumin yoghurt skewers
The hamburgers were special made for the young couple Rik & Romy Loveburgers!!
Today also tested the re-useable cups for the Nespresso.This was great, now i can use my own brand of coffee instead of the expensive cups from the Nespresso store!!

zondag 13 juni 2010

Portobello's & fennel #33

Wow, i had an awesome weekend,climbing with the class of my oldest son Rik,squash with Boris(the youngest one) boxing class for myself,so i had no time for the hole weekend of grilling.Today we made portobello's ,fennel & zucchini with chicken pesto on the grill...I'm telling you it was great!!! what a big mushrooms with a great taste. I stuffed them with some onion,garlic ,a little bit of fennel and some Spanish pepper, topped with cheddar.Put it on the grill for about 6 min. each side (the open side first)so you can stuff it later.Slice the garlic,onion,pepper and fennel in pieces and bake theme with a little oil in a fryingpan and let cool down a little.Slice the rest of fennel and rub it in (Rub-It veggie) Put it on the grill for about 15 min.
For the dressing you can use a honey-mustard one (if you like)...enjoy

woensdag 9 juni 2010

Pizza on the grill #32

Tonight we made a pizza without a pizza stone!! and it went out great!!...Always tricky to do it without a stone.
I used a drip pan for the pizza.Made 250 gr dough,(today we used the one from the grocery store) and add a little bit of sage.
For the sauce you can use 200ml pomodori , 250gr minced meat,basil,oregano,1Tbsp balsamico.On top we used some mushrooms,paprika,cheddar,pineapple and ham.
Put it on the Weber for about 20min. indirect.

vrijdag 4 juni 2010

Tortilla chicken #31

I had a nice day off, while i was laying in the hammock, and listen to some good music,i had a good idea of making tortilla chicken.Easy but delicious, here is what you need for 3 people.6 flour tortilla's,tomato,paprika, green pepper, cheddar,cucumber,salad,kidney beans,onion,garlic and 3 chicken breast.
Marinade the chicken breast in 3Tbsp olive oil,2Tbsp soy sauce, 2Tbsp honey,1 small onion,2 cloves garlic (minced) and 1 Tbsp 5 species (chinese). Mix it well and put the chicken in it for about 2 hours.
Prepare the grill for indirect grilling.Slice the paprika in 2 parts and put them on the grill (indirect) put the chicken on the direct side till they are done for you.Slice the chicken,green pepper,tomato,cheddar,paprika, and kidney beans in pieces and stuff the tortilla and wrap e'm up.Put the wraps for about 5 minutes on the indirect side... serve with some fresh salad and a rose.. Enjoy

woensdag 2 juni 2010

First national ribeye day #30

The first National ribeye day is born! A lot of my twitter friends made today Ribeye..So we decided to start The National Ribeye day.The next one is on 02-06-2011. sounds pretty good..
Also this are the first pictures with my new camera,a Canon powershot G11.What a great camera !!! the colors look very natural.
The camera is very easy to use and handle and everything is on it...I find my way out without reading the manual..
Ok the ribeye we made with the basic rub,a mix of brown sugar, pepper, sea salt ,chili powder and rosemary.First give the ribeye a rest of 15 min.after you get it out of the fridge,then rub it in with a little Dijon mustard and the rub.
For the potato's you can pre-cook it a little (10min.) and make some slices of the potato's. Marinade it with some olive oil,onion and garlic.
The fish we did in foil with sea salt,pepper and olive oil.
Preheat the Weber for direct grilling and put everything on it for about 15 min. Turn the ribeye's after 5 or 6 min. enjoy..

Marc Van Der Wouw