Chicken pesto Hamburger #93

The flew has gone now, so I can do some grilling and early birthday shopping...I saw an top rated gadget.....a espresso machine in pocket format!! This tiny espresso machine works with an hand pump system on 16 Bar pressure for an excellent crema top...You can add all types of espresso coffee you want and I'm telling ya,It's so much better then the "Nespresso".
Ok back to the grill.My youngest son made an excellent pesto,It is his favorite thing to make...first of all is the nice smell of fresh basil.
We made a few nice chicken pesto Hamburgers,off course from the grill.Slice the chicken breast in 2 pieces and add the pesto and some Grano Padano cheese,and fold back.
Put them on a hot grate direct for about 10 minutes..It was freezing here so the preparing time is a bit longer...Add it on a fresh sandwich with some salad and enjoy.

"challenge" blood orange&lamb chop's

The Februari "challenge" was not so easy this time...Not because of the ingredients,but some personal problems. I had the flew,and also the kids were sick...after all I made the challenge for the wife and kids in Low 44F rainy stormy weather,and they loved it.(The kids were better) I still had the flew.
Ok back to the "challenge" First I want to welcome Richard from www.grillingwithrich.com I hope you enjoy it!
Ok we had blood orange,I made a nice sauce of it.
For the sauce you need 1cup of juice from the blood orange,add 125Ml whipped cream and 2Tbsp TiaMaria( a sweet liquor) and heat it up, but watch out!! not cook it!!
The lamb chops I grilled direct ,only with pepper and salt to taste for about 3 minutes each side for a medium/rose lamb chop.
In the meantime make the elbow macaroni as described on the package.
I had to wok the Chinese cabbage with some chestnut champions,shallot and fresh red pepper.

Additional participants in this month’s Ingredient Challenge include:

Bob's brew and 'Que - ENTRY HERE

Bob started Bob’s Brew and ‘Que in August of 2009 with the intent of sharing his views on food and drink. Originally focused on BBQ and Homebrew, it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients as well as his heritage as an American of Japanese ancestry would help focus his blog, as it has his approach to food and drink.

Robyn Medlyn of Grillgrrrl – ENTRY HERE

Robyn Medlin is the “grill girl” behind grillgrrrl.com. Her focus is on healthy, simple and creative recipes on the grill. She encourages women to learn to grill as it a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen. This “grill girl” holds quarterly “Women’s Grilling Clinics” as a way to encourage women to not be intimated by the grill. As a McCormick’s flavor correspondent for their “This Week in Grilling Campaign”, Robyn shares fun, tropical video recipes documenting her grilling adventures from her backyard in Sunny, Hollywood, Florida.

The BBQ Grail ENTRY HERE

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 Alltop.com as one of the top BBQ blogs.

Chris of Nibble Me This – ENTRY HERE

The Nibble Me This website was created to share Chris’ misadventures in live fire cooking. ”I have no culinary training….I’m just entertaining myself with fire and food”.

Paul Haight of 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…

Rich Wachtel - ENTRY HERE

I am a young person breaking into the great world of barbecue. I enjoy everything about barbecue from the culture to the food. I am just a regular guy trying to have fun and enjoy the food and the process of cooking the food on the grill. At Grilling with Rich.com we go beyond just the normal cooking adventures and dig deeper into the large world of BBQ’ing, both professionally and for amateurs. Grilling with Rich focuses on the adventures of a regular guy and his quest to understand and learn as much as possible about the BBQ world.

Beercan chicken #92

Yeah!!!! the first beercan chicken is done...I'm telling you,IT WAS AWESOME!!!!
What a nice flavour.First I thought of making the chicken with "Fernandes" a sweet drink.(I do not like beer at all... )But finally I used the Atlas strong beer.
It has to be a beercan chicken and not a soft drink chicken.
The beer taste very sweet,in my opinion.The only rub I used was 5 spices and a little bit honey.leave the chicken for an hour or so to marinate.
In the meanwhile prepare the side dish and the grill.The side dish was a salad and mashed potato with cheese.
Grill the chicken for 1,5 hour on 150 degrees,the core temperature was 80 degrees.
I had a Settesoli red wine with it.
Enjoy!

Quesadilla's from the grill #91

It's a stormy saturday evening when I heated up the Weber.First the young man had to play a soccer match (won 3-1),then pick up 60Kg ecobrasa brickets. Last night I spoke to a twitter friend about the ecobrasa,If I could bring him 40Kg too...Sure no problem..it's always fun to meet twitter members in real life.
After we have a cup of coffee and take a look at the Pulled pork he was making,it was time to drive home and prepare the Weber for the quesadilla.
It is so simple,take some flour tortilla's, a few chicken breast,fresh green pepper,prosciutto,grana padano cheese,some tomato's and rocket salad.
Grill the chicken breast,and cut them in pieces of 1cm. Add the salad,chicken (or prosciutto),roasted pepper,tomato and cheese on the flour tortilla,and fold the tortilla.
Put the quesadilla's on the grate and grill them over medium heat direct for about 4 minutes each side.

Grilled Pepper Poppers #90

We had a nice cold weekend,so I had to try HOT grilled pepper poppers....
It was really great.....and so easy to make.
When I was walking to the butcher I saw a store were they sold big green peppers...Great, now I have the pepper's,500gr minced meat,Grana padano cheese,bacon,2Tbsp brown sugar an onion (diced) 2 gloves garlic (crushed) 1 egg and some bread crum.(blend everything).
Let's make the poppers...
Slice off the top of the pepper and add some cheese at the bottom of the pepper,stuff it with the minced meat mixture, and wrap the bacon around the popper.
Prepare the grill for indirect grilling.Add the poppers on the grate,and add some cherry wood for the smoke...leave it on the grill for about an hour or so..
We had some rice and salad on the side...
Enjoy..

Winter BBQ tenderloin #89

Two Weber's, -5 degrees,good friends,fireplace,wine. and a nice piece of tenderloin.served with BBQ fries and a fennel salad.
There was no soccer today,so I had all the time to prepare all the goods.
The tenderloin was rose/medium with only salt & pepper to taste on a hot grate for 2 minutes each side.
For the fennel you use the wok on the grill. We grilled it with some balsamic and minced bacon..keep it warm in the stove.
On the other Weber we grilled the big bbq fries. But first Precook the potato's for about 5 minutes.Make quarters of the potato's and put them in a large bowl with olive oil,onion garlic rosemary,fresh pepper and salt to taste.then grill them direct on the grate for about 5 minutes each site.On the other grill we had the tenderloin's just added with salt & pepper to taste.Grill them on high fire for about 2 minutes each side for a rose tenderloin...they were awesome,just as the potato's and fennel..
For desert we had a mango ice cream and a after eight ice cream from a recipe from Nigella Lawson
(I changed the pomegranate for mango and after eight)....It was fabulous..Use 1 mango,blend it add sugar ,500Ml double cream and 175gr icing sugar,(Use 250 Ml for the mango and 250 Ml for the after eight) put it on a fridge for 4 hours...
We had a very enjoyable evening with a lot of wine (Valpolicella Campagnola)

Rice,mango,chicken #88

Well,we had a quick meal tonight,A 20 minutes meal...It was awesome!! You need 2 mango's , 250gr rice,500gr chicken breast,2Tbsp soy,1Tbsp honey,1tsp 5species powder,1 onion,2 gloves garlic,1 paprika (diced) and a handful cashew's.
Marinate the chicken breast in the soy,honey and 5 species.Cook the rice as described in the package.
Peel off the skin from the mango,and slice it.
Put the onion,minced garlic and the chicken in the wok.If the chicken is almost ready,add the mango and cashew nuts.Let it simmer for about 5 minutes...there you go..dinner is ready in 20 minutes.
Enjoy with a red wine..