tag:blogger.com,1999:blog-14428983080954809302024-03-13T04:20:50.067+01:00The Dutchess CooksHannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-1442898308095480930.post-18014350774954863832010-10-03T16:20:00.000+02:002010-10-03T16:20:52.600+02:00Sorry.....<div style="color: orange; font-family: inherit; text-align: center;"><span style="font-size: large;">The Dutchess does not cook here anymore......she has moved!!</span></div><div style="color: orange; font-family: inherit; text-align: center;"><span style="font-size: large;"><br />
</span></div><div style="color: orange; font-family: inherit; text-align: center;"><span style="font-size: large;">If you want to enjoy more delicious recipes of here, you better hurry to:</span></div><div style="color: orange; font-family: inherit; text-align: center;"><span style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span style="color: orange; font-size: x-large;"><a href="http://www.thedutchesscooks.com/" style="font-family: inherit;">www.TheDutchessCooks.com</a></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><span style="color: orange;">hope to see you there!!</span></span></div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com0tag:blogger.com,1999:blog-1442898308095480930.post-75774288478722215922010-09-30T11:55:00.000+02:002010-09-30T11:55:53.968+02:00Pulled Pork<span style="font-family: Verdana, sans-serif;">Okay, I know, I promised you to post about the Pork Shoulder…..but finally... here it is!!! </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Always wanted to make Pulled Pork but the fact that it would take so many hours I never thought I ever would….. Remember, I don’t have a smoker, just a regular Weber and that makes it a bit more difficult. But I did it!!</span><br />
<span style="font-family: Verdana, sans-serif;">Wew! I decided to buy a small shoulder (bone in), only 2 lbs so that would mean it would be ready in about 6 hours, and that I could manage!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TJZHjA6i3zI/AAAAAAAAAXw/4EoblnBwOhI/s1600/sept+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TJZHjA6i3zI/AAAAAAAAAXw/4EoblnBwOhI/s320/sept+003.jpg" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">I choose this recipe from </span><a href="http://www.bbq-nl.com/2009/07/the-renowned-mr-brown.html"><span style="font-family: Verdana, sans-serif;">Noskos</span></a><span style="font-family: Verdana, sans-serif;"> (sorry it’s in Dutch) and used the same rub (Southern Succor Pork Rub) and oh I can tell you it was a huge success!!! Now that I found out I can do this, I definitely will make it more often!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">For the Southern Succor Pork Rub I used (not quite following the original recipe):</span><br />
<em><span style="font-family: Verdana, sans-serif;">¼ cup (ground) black pepper</span></em><br />
<em><span style="font-family: Verdana, sans-serif;">¼ cup paprika powder</span></em><br />
<em><span style="font-family: Verdana, sans-serif;">¼ cup light brown / cane sugar</span></em><br />
<em><span style="font-family: Verdana, sans-serif;">1 tablespoon salt</span></em><br />
<em><span style="font-family: Verdana, sans-serif;">3 teaspoons mustard powder</span></em><br />
<em><span style="font-family: Verdana, sans-serif;">2 teaspoons cayenne pepper</span></em><br />
<br />
<span style="font-family: Verdana, sans-serif;">This mixture was too much for the small amount of meat I had, but you can store it for later use.</span><br />
<span style="font-family: Verdana, sans-serif;">Let the shoulder marinade for at least one day (in the fridge of course).</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TJZHtHjEgGI/AAAAAAAAAX4/tEaJRCF7bSE/s1600/sept+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TJZHtHjEgGI/AAAAAAAAAX4/tEaJRCF7bSE/s320/sept+004.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TJZH2-lzwOI/AAAAAAAAAYA/umjsmYC_S70/s1600/sept+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TJZH2-lzwOI/AAAAAAAAAYA/umjsmYC_S70/s320/sept+018.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US;">It was not easy keeping the temperature of the Weber at a constant low between 225 – 250F, so if you’re gonna try this too on a regular barbecue, keep an eye on the temperature!</span><br />
<br />
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Verdana, sans-serif;">I also used some wood chunks from </span><a href="http://www.baxtersoriginal.com/"><span style="font-family: Verdana, sans-serif;">Baxter's Original</span></a><span style="font-family: Verdana, sans-serif;"> and I used the whiskey soaked almond chunks, oh I love whiskey! After 2 hours I sprayed the meat with a mixture of apple juice and whiskey, repeated this every hour and enjoyed the smell!!</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TJZIEJXKGCI/AAAAAAAAAYI/R9wYrOyGeu8/s1600/sept+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TJZIEJXKGCI/AAAAAAAAAYI/R9wYrOyGeu8/s320/sept+027.jpg" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Note: the Pork Shoulder is ready when it has reached 190F. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">This might not be the usual way to make Pulled Pork, but it worked for me and that’s the most important!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">The result:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZIPPtnIxI/AAAAAAAAAYQ/heQDgUDfq0E/s1600/sept+036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZIPPtnIxI/AAAAAAAAAYQ/heQDgUDfq0E/s320/sept+036.jpg" /></a></div><br />
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Verdana, sans-serif;">I used the Pulled Pork in the baked beans (mentioned </span><a href="http://thedutchesscooks.blogspot.com/2010/09/meatloaf.html"><span style="font-family: Verdana, sans-serif;">here</span></a><span style="font-family: Verdana, sans-serif;">), of course for Pulled Pork sliders with </span><a href="http://www.bigbutzbbqsauce.net/"><span style="font-family: Verdana, sans-serif;">Big Butz BBQ Sauce (Original)</span></a><span style="font-family: Verdana, sans-serif;"> served with coleslaw, and there’s still some pork left in the freezer that I want to use in a pasta sauce!</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TJZIcHv5nkI/AAAAAAAAAYY/QQiCwkqtSAc/s1600/sept+062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TJZIcHv5nkI/AAAAAAAAAYY/QQiCwkqtSAc/s320/sept+062.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TJuZRB5n7LI/AAAAAAAAAZY/wqqEAqFqCW0/s1600/sept+079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TJuZRB5n7LI/AAAAAAAAAZY/wqqEAqFqCW0/s320/sept+079.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com3tag:blogger.com,1999:blog-1442898308095480930.post-45860774973186180462010-09-23T14:17:00.000+02:002010-09-23T14:17:28.430+02:00Smoked Chicken with Cranberry BBQ SauceThe title of this post should have been " Lamb with Cranberry BBQ Sauce", and it’s all my fault. On Saturday I found out that my butcher didn’t had enough lamb left…should have ordered it in advance. So that’s the reason why it’s chicken now. Anyway....<br />
<br />
Not that I don’t like chicken, but lamb…. You know…<br />
But the good thing is, now I could use the wood chunks “ almond/whiskey” (from <a href="http://thedutchesscooks.blogspot.com/2010/09/special-package.html">Baxter's Original, see this post</a> …and that made me smile again as soon as I realized that! <br />
<br />
So it became smoked chicken, corn on the cob and…..scalloped potatoes! As soon as the weather gets colder that’s one of my favorite side dishes. A few years ago I bought a combi microwave oven, and that “ combi” is the big trick. Scalloped potatoes are now ready within 25 minutes!<br />
<br />
We’re gonna start with the marinade for the chicken: in a bowl pour 1 cup olive oil, add fresh thyme leaves, black pepper, 2 tablespoons Jack Daniels (or more…) and about a tablespoon of your favorite bbq rub. Add the chicken breasts and cover it with foil. Let it marinade in the fridge for at least 1 hour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZKiICbEsI/AAAAAAAAAYo/v3Ua55nccwk/s1600/sept+025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZKiICbEsI/AAAAAAAAAYo/v3Ua55nccwk/s320/sept+025.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TJZJ8PDkHHI/AAAAAAAAAYg/YYepqYY0Oog/s1600/sept+049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TJZJ8PDkHHI/AAAAAAAAAYg/YYepqYY0Oog/s320/sept+049.jpg" /></a></div><br />
In the meantime I prepared the scalloped potatoes. Butter a large oven dish and slice potatoes. Make layers with thin red onion slices, potatoes and crumbled soft blue cheese (or another soft cheese). In a large measuring cup you pour 2 cups of cream, some crushed garlic, fresh thyme leaves, black pepper and 2 cups of milk. Pour this over the potatoes and add some aged cheese. In a combi oven this is ready within 25 minutes, in a regular oven it takes about an hour (400F). Of course I could have done this on the Weber too but I didn’t, I’m sorry….<br />
<br />
The Weber was clean again after the Pork Shoulder Event (that’s gonna be the next post!!) and ready for a new session.<br />
<br />
As soon as it had reached the right temperature (around 325F) it was time to put the corn on the grill because they needed more time than the chicken. Life can be so simple sometimes!<br />
After 10-15 minutes I added (soaked in water) a few wood chunks and the chicken went on the grill, indirect, for about 10 minutes.<br />
Move the chicken breast to the direct heat and brush them with the cranberry bbq sauce (yes the one and only from <a href="http://www.bigbutzbbqsauce.net/">Big Butz</a>). Repeat this every 2 minutes, keep turning and brushing the chicken. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZLQeSypUI/AAAAAAAAAYw/aLmlyQmNobE/s1600/sept+055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZLQeSypUI/AAAAAAAAAYw/aLmlyQmNobE/s320/sept+055.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: inherit;">The corn I brushed with butter and some herbs as soon as they got off the grill. And this is the result:</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZLZc7mIBI/AAAAAAAAAY4/iQi-nend5Wk/s1600/sept+058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZLZc7mIBI/AAAAAAAAAY4/iQi-nend5Wk/s320/sept+058.jpg" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TJZLjdMg2gI/AAAAAAAAAZA/H6Tngse62c8/s1600/sept+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TJZLjdMg2gI/AAAAAAAAAZA/H6Tngse62c8/s320/sept+060.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Really tasty and delicious!! The chicken was moist and had a really smoked taste and with the Cranberry Sauce it was super! (Excuses for the lousy picture...)</div>Serve with a cold Shiraz Rosé and I promise you’ll have a delicious dinner!<br />
<br />
Enjoy!Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com2tag:blogger.com,1999:blog-1442898308095480930.post-59417927512576549282010-09-21T11:21:00.000+02:002010-09-21T11:21:53.131+02:00MeatloafSo many recipes...so little time. Why do weekends only have two days? Who decided that anyway?? Wanna talk to that person...<br />
<br />
Anyway, let's get started. What was on the menu last weekend? A Pork Shoulder for Pulled Pork, a meatloaf, some chicken. That was all I could manage in 2 days. The Pork will make a nice appearance later this week, and so will the chicken.<br />
That leaves us with the meatloaf for this post. I've never made it before, so I was very curious how that would turn out. Meatloaf is not so well known here in The Netherlands, yes we do know meatballs but that's something different. Totally different!<br />
<br />
I found a yummylicious looking recipe on the website of <a href="http://www.bbq-nl.com/">Noskos</a> and because I know his recipes always work out great, I choose this one. Of course I changed the ingredients a little bit, can't resist that!<br />
<br />
What do you need:<br />
<em>3 lbs minced meat (beef and pork)</em><br />
<em>2 eggs</em><br />
<em>1/3 cup <a href="http://bigbutzbbqsauce.net/">Big Butz Cranberry BBQ Sauce</a> (or another bbq sauce)</em><br />
<em>some milk (about half a 1/4 cup)</em><br />
<em>bread crumbs (I used Panko)</em><br />
<em>1 teaspoon salt</em><br />
<em>1 tablespoon onion powder</em><br />
<em>1 tablespoon garlic powder</em><br />
<em>dried parsley</em><br />
<em>1 tablespoon Tabasco</em><br />
<em>black pepper</em><br />
<br />
Mix all the ingredients together and spoon the meatloaf mixture on a foil sheet, like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZEPP_ft5I/AAAAAAAAAXA/_Z4EZJYSC7U/s1600/sept+063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZEPP_ft5I/AAAAAAAAAXA/_Z4EZJYSC7U/s320/sept+063.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Prepare your barbecue, and soak some wood chunks, I used <a href="http://www.baxtersoriginal.com/smoker-woods/plum-smoker-wood.html">plum wood chunks</a> . Only 3 chunks and that turned out to be enough.</div><div class="separator" style="clear: both; text-align: left;">When the Weber had reached 350F I placed the meatloaf on the grill (indirect). After half an hour, incise the loaf (see picture) and brush it with barbecue sauce (again I used the Cranberry Sauce).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZEZ73gaoI/AAAAAAAAAXI/07DRKzjC-PI/s1600/sept+067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TJZEZ73gaoI/AAAAAAAAAXI/07DRKzjC-PI/s320/sept+067.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After this I also placed the baked beans (it's a recipe called Keri's Hog Apple Baked Beans and I found it <a href="http://www.bbq-nl.com/2009/07/keris-hog-apple-baked-beans.html">here</a> (it's the dutch version) on the Weber:</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TJZEn2-ZCyI/AAAAAAAAAXQ/lrzlP_Ckn3M/s1600/sept+071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TJZEn2-ZCyI/AAAAAAAAAXQ/lrzlP_Ckn3M/s320/sept+071.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">One hour later the meatloaf was ready:</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TJZEzzo2ZCI/AAAAAAAAAXY/lAOwgkyDfOM/s1600/sept+072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TJZEzzo2ZCI/AAAAAAAAAXY/lAOwgkyDfOM/s320/sept+072.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dinner is ready!! Of course this was waaay to much meatloaf for one dinner, so some went in the freezer for the next time and some I left in the fridge to eat for lunch (or breakfast...). As I said before, I served it with the baked beans (oh and btw these beans taste so good, unbelievable and definitely a keeper) and mashed potatoes with celeriac (cook them together and proceed as if you make regularly mashed potatoes. The celeriac gives it a yummy sweet taste):</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TJZE-cPV06I/AAAAAAAAAXg/KhG6GssNvV4/s1600/sept+073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TJZE-cPV06I/AAAAAAAAAXg/KhG6GssNvV4/s320/sept+073.jpg" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TJZFIo32i-I/AAAAAAAAAXo/Io7phBlMQhA/s1600/sept+077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TJZFIo32i-I/AAAAAAAAAXo/Io7phBlMQhA/s320/sept+077.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Let me tell you something, this was GOOD!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And now the question is, what do you drink with it...wine of course! A Malbec from Argentina matched perfect!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com0tag:blogger.com,1999:blog-1442898308095480930.post-87996400125351321132010-09-20T12:08:00.000+02:002010-09-20T12:08:34.452+02:00A Special Package<em>Dear Santa,</em><br />
<em>I know you're very busy, but the package I received last week was waaaay too early!!</em><br />
<em>But I'm not complaining, please keep sending them...my new wish-list is already on it's way to the Northpole!!</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TJZMNIJVqiI/AAAAAAAAAZI/ZDZroQJWnCw/s1600/sept+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TJZMNIJVqiI/AAAAAAAAAZI/ZDZroQJWnCw/s320/sept+008.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Wooh!!! Now this package made my day, wait......it made my week!!! And I assume you want to know what was the content of this box (yeah you do, don't you...??) .... okay, I'll show you:</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TJZMWogQnmI/AAAAAAAAAZQ/z7xh24ncDnY/s1600/sept+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TJZMWogQnmI/AAAAAAAAAZQ/z7xh24ncDnY/s320/sept+011.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">* one bag of plum wood chunks </div><div class="separator" style="clear: both; text-align: left;">* one bag of whiskey soaked almond wood chunks</div><div class="separator" style="clear: both; text-align: left;">These came from <a href="http://www.bbqsmokerwood.com/">Baxter's Original</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">* two jars of Big Butz BBQ Sauce Original</div><div class="separator" style="clear: both; text-align: left;">* two jars of Big Butz BBQ Sauce Cranberry</div><div class="separator" style="clear: both; text-align: left;">These came from <a href="http://www.bigbutzbbqsauce.net/">Big Butz BBQ Sauce</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have lots of ideas for great meals with it, so stay tuned!</div><br />
I'm a happy Dutchess!!<br />
<br />
<br />
#Note for my Dutch readers: make a calculation before you order such products in the USA….customs is watching you and will charge you <strong>extra </strong>: 19% over the products costs + shipping costs + ensurance! You will be charged for this when the package is being delivered at your door.<br />
If you want to know more about this, you can check it here <a href="http://www.douane.nl/particulier/internetaankopen.html">nederlandse douane</a>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com2tag:blogger.com,1999:blog-1442898308095480930.post-26727098165849659152010-09-13T20:30:00.000+02:002010-09-13T20:30:07.922+02:00Bread from Max PoilâneYesterday I enjoyed some "petits pains" from the famous bakery Max Poilâne, from Paris. At this moment their <a href="http://www.max-poilane.fr/">website</a> is under construction but you can click on their Lyon website and have a peek at the assortment.<br />
<br />
And no, I didn't travel to Paris to buy some of this famous and delicious bread....although that wouldn't be such a bad idea!! You can buy it here in Holland, fresh delivery every day from Paris...isn't that amazing....?? <br />
<br />
At youtube I found <a href="http://www.youtube.com/watch?v=u4RiJs1a92U">this</a>. You really have to watch it, it's beautiful!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TI5h4mTACII/AAAAAAAAAW4/7GhUZtat_f8/s1600/aug+096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TI5h4mTACII/AAAAAAAAAW4/7GhUZtat_f8/s400/aug+096.jpg" width="400" /></a></div><br />
If you ever have the chance to try some of his bread, don't hesitate. You'll love it!!Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com0tag:blogger.com,1999:blog-1442898308095480930.post-43756242731067553672010-09-05T09:19:00.000+02:002010-09-05T09:19:15.761+02:00Speechless Sunday<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TINEEbn7IpI/AAAAAAAAAWw/LXurJJS6Pts/s1600/aug+085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TINEEbn7IpI/AAAAAAAAAWw/LXurJJS6Pts/s400/aug+085.jpg" width="400" /></a></div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com1tag:blogger.com,1999:blog-1442898308095480930.post-66608878756113855042010-09-05T07:46:00.000+02:002010-09-05T07:46:06.851+02:00Fancy Super SandwichMost of the time on Fridays I try to avoid cooking as much as possible. And the last few weeks I ended up making sandwiches, great sandwiches, and this time I discovered the Fancy Super Sandwich. And together with a bottle of wine, I say it's a perfect start of the weekend!<br />
<br />
Last time, a friend of mine came over and I actually wanted to make salmon burgers. But she's not much of a fish-lover so that plan got canceled. And while doing some shopping, I found this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TIGQGYxKnKI/AAAAAAAAAWY/p_u52rlCkZo/s1600/aug+084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TIGQGYxKnKI/AAAAAAAAAWY/p_u52rlCkZo/s320/aug+084.jpg" /></a></div><br />
Mayonaise with truffle!!!! Wow....there are a few things I'm really addicted to, and truffle is definitely on that list!! Never bought a fresh truffle, not even a little part of it because of their price...only good truffle salt, truffle oil and now this....wow... Oh and btw....if you ever find salami with truffle, buy it and make an omelet with it....that's what you would like every (sun)day!! ok, I got sidetracked now, back to the sandwich!<br />
<br />
Are you ready? Then watch this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TIGQOoEbgPI/AAAAAAAAAWg/QeHRMUW1VLc/s1600/aug+073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TIGQOoEbgPI/AAAAAAAAAWg/QeHRMUW1VLc/s320/aug+073.jpg" /></a></div><br />
Halleluya!! The Best Sandwich I've made so far!! You want to know more?? Ha, I knew it!<br />
It's a baquette, with the mayonaise on both bread sides, some arugula, a lot of thin sliced roastbeef and grated Parmesan cheese......Heaven # 1.<br />
<br />
Are you still with me?? Trust me, it was good. Very good.<br />
Too bad I ony had the ingredients for one sandwich for both of us, but there's more....Not as good as the one with the truffle, but certainly a good second!!<br />
Take a look at this piece of heaven:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TIGQVsGQZ7I/AAAAAAAAAWo/IKxIUbuKKss/s1600/aug+080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TIGQVsGQZ7I/AAAAAAAAAWo/IKxIUbuKKss/s320/aug+080.jpg" /></a></div><br />
And this, this is a sandwich with layers of cheese, grilled eggplant and roasted red bell peppers. The dressing is a mix of mayonaise and yellow mustard. Put it on a panini grill just long enough to let the cheese melt and .... heaven # 2!!<br />
<br />
I think this is enough for one post. Try it, enjoy it and oh you want some wine with it? I opened a bottle of Pinot Noir, it matched the second sandwich the best, but that was no surprise.<br />
<br />
Enjoy....!Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com3tag:blogger.com,1999:blog-1442898308095480930.post-87128961944837912222010-09-05T07:42:00.000+02:002010-09-05T07:42:36.358+02:00Sweet and Sour ZucchiniThe book I always rely on when I want a recipe from the Italian kitchen is <a href="http://thedutchesscooks.blogspot.com/p/my-cookbooks.html">The Silver Spoon (De Zilveren Lepel in Dutch)</a> my favorite Italian book! I received the book about one year ago, and have made a lot of recipes. All turned out great, and that's a big hurray, because that doesn't happen often (too bad).<br />
This book reveils to you all the secrets of the Italian kitchen, and it's great for beginners but also for more experienced home cooks.The book contains more than 2000 recipes, so I'll be busy for a while!!<br />
<br />
Last week I had an overload on zucchini's, yellow and green, and wanted to make a new dish. Sweet and Sour Zucchini, does that sounds good to you?? Well it certainly did to me!<br />
<br />
Grab your knife and chopping board, and chop with me through this easy recipe:<br />
<br />
The Ingredients:<br />
<i>0,5 cup raisins</i><br />
<i>5 anchovies fillets (from a jar)</i><br />
<i>1/4 cup pine nuts, roasted</i><br />
<i>olive oil</i><br />
<i>3 zucchini, chopped</i><br />
<i>1 clove of garlic, </i><br />
<i>1/4 cup white wine vinegar</i><br />
<i>2 tablespoons sugar</i><br />
<i>salt</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TH_lpArudoI/AAAAAAAAAVo/wQ98ALuDJgM/s1600/aug+052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TH_lpArudoI/AAAAAAAAAVo/wQ98ALuDJgM/s320/aug+052.jpg" /></a></div><br />
In a bowl with hot water, soak the raisins. Chop the anchovies in little pieces.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TH_lxS1aonI/AAAAAAAAAVw/3WdgKocIOFk/s1600/aug+055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TH_lxS1aonI/AAAAAAAAAVw/3WdgKocIOFk/s320/aug+055.jpg" /></a></div><br />
Heat the oil in a large pan and add the zucchini. On medium heat, and don't forget to stir. After 10 minutes, add the garlic (use a garlic press). Stir and add the raisins (not the water!), the pine nuts, vinegar and sugar and some salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TH_mF-4lbUI/AAAAAAAAAWA/MycqkHPktwE/s1600/aug+058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TH_mF-4lbUI/AAAAAAAAAWA/MycqkHPktwE/s320/aug+058.jpg" /></a></div><br />
Give it a good stir and bring it to a boil, let it simmer for a few minutes and then add the anchovies. Let this simmer for 10 minutes. Taste if you need to add more sugar or vinegar. It should have a, of course, sweet and sour well balanced taste.<br />
And that's it! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TH_mXOK5xEI/AAAAAAAAAWQ/9mOTZA6ibCw/s1600/aug+066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TH_mXOK5xEI/AAAAAAAAAWQ/9mOTZA6ibCw/s320/aug+066.jpg" /></a></div><br />
<div style="text-align: left;">I served it with chicken breasts (grilled, cast iron), spaghetti with olive oil and parmesan cheese, and a simple green salad with tomatoes. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TH_mO26NMHI/AAAAAAAAAWI/CsFs6c5CYOw/s1600/aug+061.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TH_mO26NMHI/AAAAAAAAAWI/CsFs6c5CYOw/s200/aug+061.jpg" width="200" /></a></div><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TH_l7XQfwvI/AAAAAAAAAV4/Mw8IZSTrCE8/s1600/aug+056.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TH_l7XQfwvI/AAAAAAAAAV4/Mw8IZSTrCE8/s200/aug+056.jpg" width="200" /></a><br />
<div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;">And then, the wine. Difficult because of all the different tastes. You could serve a white wine but I was in the mood for red and choose a Zinfandel from the US. Okay I know, it should have been an Italian red one maybe, but the Zinfandel was a great match too!!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy!</div><div style="text-align: left;"><br />
</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com0tag:blogger.com,1999:blog-1442898308095480930.post-54116105042367917002010-08-28T02:02:00.000+02:002010-08-28T02:02:19.553+02:00ribeye and moreOoooh I missed my Weber!! But today was W-Day again! Summer has returned for 2 maybe 3 days so I really needed to whipe off the dust that had found my barbecue and go for it!<br />
And that my dear friends, I wrote more than a week ago...time flies when you're busy!! Didn't had time to finish this post, and oooh I knew you would gonna love it, so I had to hurry.<br />
And here it is!!!<br />
After some discussion about Halloumi and Yanni Cheese with my friends <a href="http://barbequemaster.blogspot.com/">Cyndi</a> and <a href="http://oshawalaser.com/Blog/">Wilfred</a> I came to the conclusion that I just had to try it myself to find out what the raving was all about! And so I did! Now I still don't know if Halloumi is the same as the Yanni cheese, but I think it's very close! If you can help us out here, let me know please.<br />
Okay before we have lift off, as you know, Holland is a cheesy country, so I guess we are spoiled. Why do I tell you that? Because the Halloumi disappointed me a litte bit. Not that it was not tasty oooh nooo!!! But a bit too much salt and the structure...well....not quite what I expected but I enjoyed it anyway.<br />
Hey....anything coming from the grill is good!!<br />
But I really want you to try it for yourself and make up your own mind about this. Because taste is difficult, and very personal!!!<br />
<br />
<div style="text-align: left;">Let's start with a Greek Salad:</div><div style="text-align: left;">you need <i>tomatoes, cucumber, green bell pepper, onion and feta</i>. Cut it all into bite-size-pieces except for the onion, slice that one very thin.</div>Mix it all in bowl and make a dressing of <i>1 part vinegar, 3 parts olive oil and oregano</i>. Drizzle the dressing over the salad and you're done!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TG8HD6bD_4I/AAAAAAAAAUw/HLsy1bMEriw/s1600/aug+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TG8HD6bD_4I/AAAAAAAAAUw/HLsy1bMEriw/s320/aug+030.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TG8HLCDoXLI/AAAAAAAAAU4/hMnteR-hTBI/s1600/aug+032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Now let's move over to the grill! I started with the <a href="http://thedutchesscooks.blogspot.com/2010/07/greek-potatoes-from-cyndi-allison.html">greek potatoes</a> because they need 50-60 minutes. The last 15 minutes I added the ribeyes and the Halloumi cheese. The ribeyes (I just couldn't resist) I sprinkled with some Cajun Foreplay rub....wow....).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TG8HLCDoXLI/AAAAAAAAAU4/hMnteR-hTBI/s1600/aug+032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TG8HLCDoXLI/AAAAAAAAAU4/hMnteR-hTBI/s1600/aug+032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TG8HLCDoXLI/AAAAAAAAAU4/hMnteR-hTBI/s320/aug+032.jpg" /></a></div><br />
As you can see, the Halloumi doesn't melt. I grilled it for 2 x 5 minutes. The ribeyes only for 5 minutes, then you let them rest until the cheese and potatoes are ready. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TG8HRxhqmYI/AAAAAAAAAVA/ZKpMUhAJ60w/s1600/aug+033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TG8HRxhqmYI/AAAAAAAAAVA/ZKpMUhAJ60w/s320/aug+033.jpg" /></a></div><br />
For the Halloumi cheese I made a dressing of <i>olive oil, lemon juice, pepper and fresh oregano. </i>Drizzle that over the cheese as it comes from the grill. Oooh ain't that a lovely picture!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TG8HXjyqDEI/AAAAAAAAAVI/Of4LwwIBqj4/s1600/aug+034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TG8HXjyqDEI/AAAAAAAAAVI/Of4LwwIBqj4/s320/aug+034.jpg" /></a></div><br />
And this is the result on the plate: it doesn't get any better than this...okay almost close then!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TG8HeJaCtTI/AAAAAAAAAVQ/isqP3Ntzy3M/s1600/aug+036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TG8HeJaCtTI/AAAAAAAAAVQ/isqP3Ntzy3M/s320/aug+036.jpg" /></a></div><br />
And now all you need is a wine!<br />
I served it with a Shiraz Rosé (yes, again, you really have to try it because it's soooo good and matches with a lot of dishes) but a red Shiraz would go great with it too!<br />
<br />
Enjoy!<br />
And stay tuned, because I know what is gonna be the next recipe.......!!! (don't you love those cliffhangers at the end of a soap episode??)Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com2tag:blogger.com,1999:blog-1442898308095480930.post-68640988755220987312010-08-16T13:36:00.000+02:002010-08-16T13:36:22.894+02:00Kabobs with Salsa VerdeNow don't get intimidated with the title of this dish. It's just skewered beef with a green cold sauce! <br />
<br />
Half of this recipe came from my butcher, but I thought it needed more. Be honest, what's a barbecue without bacon?? Nothing, you got that right.<br />
So I added bacon, but I wanted to give the meat more taste too. Therefore I thought why not add a rub to this recipe. A real good herb rub for beef I found on the website of <a href="http://garyglen.net/recipes/meat-rubs">Gary Glen</a>. If there's anyone who knows all about the ins and outs of grilling, it's him (yeah don't be shy Gary!) so make sure to check out his great website! I used his Herb Meat Rub, but left out the fennel, since I'm not fond of it, but if you like it of course you can add it!<br />
<br />
Let's start!<br />
<br />
<b>Ingredients for the kabobs</b>:<br />
<i>beef tenderloin</i><br />
<i>cherry tomatoes</i><br />
<i>1 red or white onion, cut into big pieces</i><br />
<i>thick pieces of bacon, cut into big pieces</i><br />
<br />
<b>Ingredients for the rub</b>:<br />
<i><h7>1 tablespoon ground black pepper</h7> <h7> </h7></i><br />
<i><h7>1 tablespoon non-iodized salt</h7> <h7> </h7></i><br />
<i><h7>1 tablespoon garlic powder</h7> <h7> </h7></i><br />
<i><h7>1 teaspoon cayenne pepper</h7> <h7> </h7></i><br />
<i><h7>1 teaspoon cumin</h7> <h7> </h7></i><br />
<i><h7>1 teaspoon dried marjoram</h7> <h7> </h7></i><br />
<i><h7>1 teaspoon dried oregano</h7><h7> </h7></i><br />
<i><h7>1 teaspoon dried thyme</h7> <h7> </h7></i><br />
<i><h7>1 teaspoon coriander</h7></i><br />
<br />
<b>Ingredients for the Salsa Verde</b>:<br />
<i>2 pickles </i><br />
<i>2 filets of anchovies</i><br />
<i>1 tablespoon capers</i><br />
<i>1 cup flat parsley, only the leaves</i><br />
<i> 10 basil leaves </i><br />
<i>2 tablespoons olive oil</i><br />
<i>1 teaspoon french mustard</i><br />
<i> salt and pepper</i><br />
<br />
- Cut the beef in big chunks and add the rub, let this rest for at least 1 hour.<br />
- Put all the ingredients for the Salsa Verde in a blender and let it mix until you have an almost smooth salsa. Place this in the fridge.<br />
- Preheat your grill.<br />
- Skewer the beef together with the onion parts, tomatoes and bacon.<br />
<br />
These kabobs don't need a lot of time on your grill (just a few minutes), just make sure you have a real hot fire!<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGkQSVI1L_I/AAAAAAAAAUY/ACSgMakrqJ8/s1600/mei+070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGkQSVI1L_I/AAAAAAAAAUY/ACSgMakrqJ8/s320/mei+070.jpg" /></a></div><br />
Can you smell the fabulous flavor??<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGkQcpLkQGI/AAAAAAAAAUg/X8qhHXKyFpk/s1600/mei+071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGkQcpLkQGI/AAAAAAAAAUg/X8qhHXKyFpk/s320/mei+071.jpg" /></a></div><br />
Serve the kabobs with the Salsa Verde, a butter bean salad and bread (on the picture there's green olive bread and regular white bread). <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGkQmL6-KgI/AAAAAAAAAUo/EVa7vlwB_5c/s1600/mei+072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGkQmL6-KgI/AAAAAAAAAUo/EVa7vlwB_5c/s320/mei+072.jpg" /></a></div><br />
And if you want some wine with this dish, a Nero d'Avola or a Shiraz paires very well!<br />
<br />
I hope you enjoy this recipe, and Gary, thank you!!Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com1tag:blogger.com,1999:blog-1442898308095480930.post-64678403802959061782010-08-14T02:21:00.000+02:002010-08-14T02:21:11.351+02:00Caponata alla Nigella<div style="text-align: left;">Today I'll give you a recipe for a sidedish. An Italian dish, and to be more specific a Sicilian one. This is a great recipe, adapted from the lovely Nigella Lawson. If you're not familiar with her, make sure you get to know her and her recipes!<br />
Italian dishes always make me smile, they add a little sunshine to your dinner! So does this recipe, but I have to add, again, to buy good food! It makes the difference between a great dinner and a disappointed one. Taste is everything, and you DO want THAT don't you!?</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">What do you need:</div><div style="text-align: left;"><em>1 eggplant, chopped</em></div><div style="text-align: left;"><em>olive oil</em></div><div style="text-align: left;"><em>sea salt and black pepper</em></div><div style="text-align: left;"><em>2 stalks celery, chopped</em></div><div style="text-align: left;"><em>1 onion, chopped</em></div><div style="text-align: left;"><em>1 can peeled tomatoes, chopped</em></div><div style="text-align: left;"><em>1 tablespoon sugar</em></div><div style="text-align: left;"><em>6 tablespoons white wine vinegar</em></div><div style="text-align: left;"><em>1 tablespoon grated dark chocolate, I used Green & Black's</em></div><div style="text-align: left;"><em>4 tablespoons capers</em></div><div style="text-align: left;"><em>14 cup green olives</em></div><div style="text-align: left;"><em>1 egg, hard boiled </em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Fry the eggplant in olive oil for a few minutes. When done, put them on a plate and sprinkle some sea salt over it. Add some new oil to the pan and fry the celery for a few minutes. Add it to eggplant (you see the beautiful color of the celery??? almost luminous!!).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TGUHslAqF3I/AAAAAAAAATw/oHqXrfUvJJU/s1600/aug+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TGUHslAqF3I/AAAAAAAAATw/oHqXrfUvJJU/s320/aug+009.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add some new oil to the pan and fry the onion until soft. Add the chopped tomatoes, some salt and pepper and bring it to a boil. Turn the heat to low and let it simmer for 10 minutes.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TGUH0W1izjI/AAAAAAAAAT4/TNd-GzbSwlk/s1600/aug+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TGUH0W1izjI/AAAAAAAAAT4/TNd-GzbSwlk/s320/aug+010.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In another (small) pan heat the sugar and vinegar, add the chocolate, capers and olives. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGUH8ZfBTdI/AAAAAAAAAUA/GR5yZ6qUhI8/s1600/aug+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGUH8ZfBTdI/AAAAAAAAAUA/GR5yZ6qUhI8/s320/aug+014.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stir until the chocolate has melted, and add it to the tomatoes and onion mixture.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TGUIKH7hbhI/AAAAAAAAAUI/x4g8_oVLs68/s1600/aug+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TGUIKH7hbhI/AAAAAAAAAUI/x4g8_oVLs68/s320/aug+015.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Let this simmer for 5 minutes more. Then add the eggplant and celery and give it another 15 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve the Caponata on a big plate, and add the hard boiled egg. Et voilá, this is the result:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TGUIRVn4-rI/AAAAAAAAAUQ/zBRKEj-ldlw/s1600/aug+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TGUIRVn4-rI/AAAAAAAAAUQ/zBRKEj-ldlw/s320/aug+024.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This side dish goes very well with the <a href="http://thedutchesscooks.blogspot.com/2010/08/chicken-with-lemon-and-garlic.html">chicken with lemon and garlic</a> I posted earlier. But fish or lamb will go very well with it too!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com0tag:blogger.com,1999:blog-1442898308095480930.post-70322776074061492392010-08-12T16:33:00.001+02:002010-08-12T16:41:31.826+02:00Chicken with Lemon and GarlicThis recipe has only 6 ingredients, and I know you're thinking this can't be good. May I say that you're wrong, so wrong....? Ok, there, I said it!<br />
Because this, my dear friends, is a great summer dish so you better hurry before the wind and rain comes around the corner. I'm sorry to post this just now as August is halfway gone, but I only discovered it myself yesterday!<br />
<br />
Don't let the amount of garlic scare you, I'm not forcing you to eat them, but oh you're missing something if you don't.... Just pick a good day for this dish....the next day no vampire will come near so that's one benefit!<br />
<br />
And a short remark about the lemons: <strong>buy organic ones</strong>! Since you're using the whole lemons: organic ones don't have a waxed coating. <br />
<br />
The ingredients:<br />
<em>1 whole chicken, cut into pieces</em> (ask your butcher or do it yourself, depending on which mood you're in)<br />
<em>1 bulb of garlic, leave the cloves unpeeled</em><br />
<em>2 lemons, cut into 8 pieces each</em><br />
<em>a handful of fresh thyme</em><br />
<em>3 tablespoons olive oil</em><br />
<em>half a cup white wine</em><br />
<em>black pepper</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TGPkigarpvI/AAAAAAAAATI/bveXYh4gOyo/s1600/aug+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TGPkigarpvI/AAAAAAAAATI/bveXYh4gOyo/s320/aug+003.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 325F.</div><div class="separator" style="clear: both; text-align: left;">Put the chicken pieces in a roasting pan or other shallow oven dish, add the garlic, lemon, thyme and olive oil. Use your hands to mix it all and coat the chicken with the oil. Make sure you place the chicken after this with their skins down. Sprinkle the wine over the chicken and add some freshly ground black pepper and cover it tight with aluminium foil.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TGPkrZm9YkI/AAAAAAAAATQ/VuSziMqkAm8/s1600/aug+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TGPkrZm9YkI/AAAAAAAAATQ/VuSziMqkAm8/s320/aug+004.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This goes in the oven for about 90 minutes. I had a small chicken, for a big one you'll need 2 hours. After that amount of time it looks like this: </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGPk5epbqnI/AAAAAAAAATY/6vVDau0wWiE/s1600/aug+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGPk5epbqnI/AAAAAAAAATY/6vVDau0wWiE/s320/aug+018.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While you remove the foil, rise the temperature of the oven to 400F. Put the chicken back in the oven for 30-45 minutes, until the chicken has a nice color and the lemons are caramelized...oooh yummy...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TGPlByEO9sI/AAAAAAAAATg/xdyffkSWfxI/s1600/aug+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TGPlByEO9sI/AAAAAAAAATg/xdyffkSWfxI/s320/aug+027.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I served this with a vegetable stew called "caponata" (recipe will follow soon) and bread. But baked potatoes with rosemary and sea salt and a green salad will also make you happy.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGPlJhuS-cI/AAAAAAAAATo/8L5KaYm7Oy4/s1600/aug+029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TGPlJhuS-cI/AAAAAAAAATo/8L5KaYm7Oy4/s320/aug+029.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is really so easy and amazingly delightful!! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now, which wine should you serve with this? A Chardonnay from Chile I had. And don't let the amount of lemons makes you think this dish will taste sour, because it doesn't. It's very sweet because of the slow cooking! Therefore the Chardonnay!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com0tag:blogger.com,1999:blog-1442898308095480930.post-16631932614085453492010-08-08T13:28:00.000+02:002010-08-08T13:28:05.013+02:00Pizzzzza<div class="separator" style="clear: both; text-align: left;">Now, who doesn't like pizza....everybody luvvvvs it and I'm not talking about those cardboard flying saucers that you can buy for less than 2 Euro's, those aren't worth to be called pizza! No, I'm talking about homemade pizza, with all the toppings you like, coming straight out of your own oven! Or, from the barbecue, of course, but this time I made them in the oven....sorry if I disappointed you now....!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you never tried it because you thought it was too difficult or you get nightmares even thinking about making your own dough....please read this, I'm gonna convince you that it is EASY!</div><div class="separator" style="clear: both; text-align: left;">So, put your legs on the table and we'll start (yes, it is that easy!)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The dough comes from the book <span style="color: blue;">Artisan Bread in Five Minutes a Day</span>, it's a great book written by Jeff Hertzberg and Zoë François. It contains lots of recipes for bread, pizza, dessert, anything with dough!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All you need is a big container with a lid, a wooden spoon and a thermometer and of course the ingredients:</div><div class="separator" style="clear: both; text-align: left;"><em>3 1/4 cup all purpose flour</em></div><div class="separator" style="clear: both; text-align: left;"><em>3 tablespoon olive oil</em></div><div class="separator" style="clear: both; text-align: left;"><em>3/4 teaspoon salt</em></div><div class="separator" style="clear: both; text-align: left;"><em>3/4 teaspoon granulated yeast</em></div><div class="separator" style="clear: both; text-align: left;"><em>1,5 cup water, lukewarm (that means absolutely NOT warmer than 100F, <strong>check</strong> with thermometer!)</em></div><div class="separator" style="clear: both; text-align: left;">This amount is enough for two large pizza's or several small ones, of course.</div><div class="separator" style="clear: both; text-align: left;">The original recipe also has sugar in it, but I omited that because I think it's too sweet.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TFq4qEIXwXI/AAAAAAAAARQ/lnwP54AQU4w/s1600/aug+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TFq4qEIXwXI/AAAAAAAAARQ/lnwP54AQU4w/s320/aug+014.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix the flour and the yeast in a big bowl. In the container goes: water, olive oil and salt. Then you add the flour, all at once and start stirring until there are no dry spots of flour left. If the dough is too wet, add some more flour, if you think it's too dry add some water or olive oil.</div><div style="text-align: left;">Put the lid on loosely, don't close the container! Put it on the counter and have a glass of wine.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The dough needs approximately 2 - 2,5 hours to rise, so maybe you'd better take a bottle of wine.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This is how it looks after stirring, before rising:</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFq4z6rZduI/AAAAAAAAARY/INO0HCwNeDc/s1600/aug+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFq4z6rZduI/AAAAAAAAARY/INO0HCwNeDc/s320/aug+018.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In the meantime:</div><div class="separator" style="clear: both; text-align: left;">gather all the toppings you want, like onions, mushrooms, bell peppers, salami, garlic etc. etc. Anything you like! But there are three things you really need:</div><div class="separator" style="clear: both; text-align: left;"><em>1 can of peeled tomatoes</em></div><div class="separator" style="clear: both; text-align: left;"><em>dried italian herbes</em></div><div class="separator" style="clear: both; text-align: left;"><em>shredded cheese. I used shredded Gouda cheese.</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Use a blender for the tomatoes, in order to get a smooth tomato sauce, but some tomato chunks are okay.</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 500F or use the crisp program if your oven has one.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When the dough has risen, scatter some flour over it and pull out half of the dough with your hands.</div><div class="separator" style="clear: both; text-align: left;">Now you can make the pizza, flatten the dough with a a rolling pin or simply use your hands. Put it on baking paper, a pizza stone, or as I did, use a crisp plate for pizza. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TFq49ROqY7I/AAAAAAAAARg/J1EbaDaZRww/s1600/aug+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TFq49ROqY7I/AAAAAAAAARg/J1EbaDaZRww/s320/aug+024.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Divide some tomato sauce over the dough and start building your pizza. End with the dried herbes and the cheese.</div><div class="separator" style="clear: both; text-align: left;">The first one I made, with onions, prosciutto, red bell pepper, and garlic:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TFq5GLhPVMI/AAAAAAAAARo/aHnYmEezWVM/s1600/aug+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TFq5GLhPVMI/AAAAAAAAARo/aHnYmEezWVM/s320/aug+028.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After 12 minutes (when using the crips program or a pizza stone) or about 15 - 20 minutes when you use a regular oven method, it is ready!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFq8JwiX-JI/AAAAAAAAARw/WH_MUY1dQy8/s1600/aug+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFq8JwiX-JI/AAAAAAAAARw/WH_MUY1dQy8/s320/aug+030.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The second one (mine!) had salami, mushrooms, garlic, onions, jalapeno slices (from a jar) and green olives:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFq9I8WvdpI/AAAAAAAAAR4/SlIYpMLEzT0/s1600/aug+033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFq9I8WvdpI/AAAAAAAAAR4/SlIYpMLEzT0/s320/aug+033.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And I almost forgot to make a picture of the result, so here are the last 2 pieces.... :</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFq9Qx6TiAI/AAAAAAAAASA/pott1dzJmZs/s1600/aug+045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFq9Qx6TiAI/AAAAAAAAASA/pott1dzJmZs/s320/aug+045.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>And now I'm hungry, you too??<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Try it, and enjoy!!</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com4tag:blogger.com,1999:blog-1442898308095480930.post-69516508994724809722010-08-02T16:03:00.000+02:002010-08-02T16:03:49.550+02:00Potato SaladEverybody needs at least one good recipe for potato salad, you can't survive the summer without! Lucky me, I've got three great recipes, an "unhealthy-but-sooo-good" one, a "healthy-but-also-almost-the-best" one, and the recipe I'm giving you today (the "definitely-not-the-average-salad"). And easy does it, cook, chop and mix!<br />
Make this a couple of hours before dinner, keep it in the fridge and I promise you this recipe is gonna be a keeper for the rest of this summer!<br />
<br />
Usually I don't measure the ingredients, and it's not that important in this salad. A little more or less, it still will taste yummylicious, so that's good news for the uncertain cooks among us!<br />
<br />
The only thing that is important, is your choice of <em>potatoes</em>. Choose potatoes<em> </em>that will stay firm after cooking. Boil them, with the skin on, for 25 minutes and let them cool. It's easier to peel them when they have cooled off. A trick I use is an old, clean, towel. Rub the potato and the skin will go off easy and the potatoe won't break or fall apart. Cut them into not too small cubes.<br />
In the meantime, boil <em>2 eggs</em> for 10 minutes and let them cool.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFbBtigaINI/AAAAAAAAAQw/KZiDeDw1Nw8/s1600/aug+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFbBtigaINI/AAAAAAAAAQw/KZiDeDw1Nw8/s320/aug+002.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a bowl mix <em>half a cup of sour cream</em> with <em>4 tablespoons of the best olive oil</em> you can get, <em>one garlic</em> (use a garlic press), some <em>pepper and salt</em> and give it a few stirs, just enough to get a smooth dressing.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TFbB1bu6MsI/AAAAAAAAAQ4/jdj9MaewGEI/s1600/aug+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TFbB1bu6MsI/AAAAAAAAAQ4/jdj9MaewGEI/s320/aug+004.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Then it's time to chop chop!</div><div class="separator" style="clear: both; text-align: left;">What do you need:</div><div class="separator" style="clear: both; text-align: left;"><em>green olives, capers, shallot, another clove of garlic, fire roasted red bell pepper, parsley and the boiled eggs.</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFbB9BHgmEI/AAAAAAAAARA/PBvyzuhr7WA/s1600/aug+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFbB9BHgmEI/AAAAAAAAARA/PBvyzuhr7WA/s320/aug+005.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix all the ingredients, put it in the fridge for at least 2 hours and here is the result:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFbCEvY2WPI/AAAAAAAAARI/X172SAy4XFU/s1600/aug+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFbCEvY2WPI/AAAAAAAAARI/X172SAy4XFU/s320/aug+011.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When it's dinner time, put some meat on the grill like skewered beef (recipe will follow this week so stay tuned!), steak or whatever you're in the mood for and dinner is ready!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com1tag:blogger.com,1999:blog-1442898308095480930.post-72090329108564505092010-07-30T13:45:00.000+02:002010-07-30T13:45:46.049+02:00Blueberry Muffins<div class="separator" style="clear: both; text-align: left;">Don't you like blueberries?? Well I do, and it's the season (here in my little country) so you got to enjoy them while it lasts! I've read that these treats of nature are very healthy and are also called "superfood": a food that can increase the body's natural ability to heal! So that's very good news, and therefore I'm giving you this recipe. Ah, who am I kidding, it's just a good excuse to have another muffin!!</div><div class="separator" style="clear: both; text-align: left;"><br />
It's a recipe coming from my baking "bible" <span style="color: blue;">Baking From My Home To Yours </span><span style="color: black;">written by Dorie Greenspan. Oh I've made so many recipes from that book and it's super, really! Muffins, cookies, pies and more tempting recipes you can ever imagine! Buy it!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">what are the ingredients:</div><div class="separator" style="clear: both; text-align: left;"><em>grated zest and juice of 1 orange</em></div><div class="separator" style="clear: both; text-align: left;"><em>buttermilk</em></div><div class="separator" style="clear: both; text-align: left;"><em>2 large eggs</em></div><div class="separator" style="clear: both; text-align: left;"><em>3 tablespoons honey</em></div><div class="separator" style="clear: both; text-align: left;"><em>8 tablespoons unsalted butter, melted and cooled</em></div><div class="separator" style="clear: both; text-align: left;"><em>1/3 cup sugar</em></div><div class="separator" style="clear: both; text-align: left;"><em>2 cups all-purpose flour (sometimes I take 1 cup flour and 1 cup corn flour! yummy...)</em></div><div class="separator" style="clear: both; text-align: left;"><em>2,5 teaspoon baking powder</em></div><div class="separator" style="clear: both; text-align: left;"><em>1/4 teaspoon baking soda</em></div><div class="separator" style="clear: both; text-align: left;"><em>1/4 teaspoon salt</em></div><div class="separator" style="clear: both; text-align: left;">and yes, here they are:</div><div class="separator" style="clear: both; text-align: left;"><em>1 cup blueberries</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 400F.</div><div class="separator" style="clear: both; text-align: left;">Pour the orange juice in a measuring bowl and pour in enough buttermilk to make 1 cup. Wisk in the eggs, honey and melted butter.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFH7qvd3WYI/AAAAAAAAAPY/CXZFwkFNetY/s1600/juli+163.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" bx="true" height="150" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFH7qvd3WYI/AAAAAAAAAPY/CXZFwkFNetY/s200/juli+163.jpg" width="200" /></a><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TFH7xW-B_ZI/AAAAAAAAAPg/wVBLldg17Ik/s1600/juli+164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="150" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TFH7xW-B_ZI/AAAAAAAAAPg/wVBLldg17Ik/s200/juli+164.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">Take a large bowl and rub the sugar an orange zest together, with your fingertips.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFH74_Yy12I/AAAAAAAAAPo/ECAtiMFwthc/s1600/juli+168.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" bx="true" height="150" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFH74_Yy12I/AAAAAAAAAPo/ECAtiMFwthc/s200/juli+168.jpg" width="200" /></a><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TFH8ATBBmrI/AAAAAAAAAPw/IYz0YuVOvt8/s1600/juli+170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="150" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TFH8ATBBmrI/AAAAAAAAAPw/IYz0YuVOvt8/s200/juli+170.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">Whisk in flour, baking power, baking soda and salt. Add the orange juice and buttermilk and whisk gently but quickly, just to blend. Add the blueberries and stir a few times.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFH8H15A8uI/AAAAAAAAAP4/8-gULLK2d9k/s1600/juli+172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFH8H15A8uI/AAAAAAAAAP4/8-gULLK2d9k/s320/juli+172.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Divide the lumpy batter among the muffin pans or molds.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFH8PMl7v-I/AAAAAAAAAQA/9lLsA45upvo/s1600/juli+175.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" bx="true" height="150" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFH8PMl7v-I/AAAAAAAAAQA/9lLsA45upvo/s200/juli+175.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TFH8WvISbxI/AAAAAAAAAQI/dCofBUhhB-c/s1600/juli+179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="150" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TFH8WvISbxI/AAAAAAAAAQI/dCofBUhhB-c/s200/juli+179.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">Bake them for about 20-25 minutes, these took me 22 minutes, the last time 25 minutes. Keep checking!</div><div class="separator" style="clear: both; text-align: left;">Let them cool for 5 minutes and remove them from the pans of molds.</div><div class="separator" style="clear: both; text-align: left;">As you can see, they didn't rise very much this time, but they we're still fabulous!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFH8wWVW5EI/AAAAAAAAAQg/HD-wdLhY4fM/s1600/juli+200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TFH8wWVW5EI/AAAAAAAAAQg/HD-wdLhY4fM/s320/juli+200.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Want one?? You better hurry then!! Or make them yourself, there's no excuse why you shouldn't! Doctor's order!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFH84BYhZfI/AAAAAAAAAQo/DCZfZAARx3U/s1600/juli+202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TFH84BYhZfI/AAAAAAAAAQo/DCZfZAARx3U/s320/juli+202.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com1tag:blogger.com,1999:blog-1442898308095480930.post-35346631994667609502010-07-27T13:58:00.000+02:002010-07-27T13:58:15.204+02:00Surf and Turf Extra<div class="separator" style="clear: both; text-align: left;">Years ago I had a recipe almost like this, and I loved it! Some weeks ago I came across that same old recipe and was so happy, so I made it the same day. Guess what....it wasn't as good anymore as I thought. In fact, it was one big disappointment. </div><div class="separator" style="clear: both; text-align: left;">But, but, but, a miracle happend, yeah well almost....</div><div class="separator" style="clear: both; text-align: left;">In a magazine I found a recipe that had the puree as described below plus the beef, and then I knew, this has to be IT!</div><div class="separator" style="clear: both; text-align: left;">And there it was, a mixture of two recipes and a little extra. The extra is, yes of course, the tequila.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I used a red chili pepper, including the seeds, so it has a kick, but you can discard the seeds if it's too much for your taste.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><em>1 red chili pepper, chopped</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 red bell pepper, chopped</em></div><div class="separator" style="clear: both; text-align: left;"><em>olive oil</em></div><div class="separator" style="clear: both; text-align: left;"><em>1/3 cup cilantro, chopped</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 lime</em></div><div class="separator" style="clear: both; text-align: left;"><em>about 7 oz raw large shrimps, peeled and cleaned</em></div><div class="separator" style="clear: both; text-align: left;"><em>2 beef tenderloins</em></div><div class="separator" style="clear: both; text-align: left;"><em>4 oz feta, cut in cubes</em></div><div class="separator" style="clear: both; text-align: left;"><em>tequila</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Use a mortar and pestle to make a puree of the chili and bell pepper, add some olive oil, the cilantro and the juice of half a lime. As you can see I didn't pureed it all, I like some chunks of the bell pepper in it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TE1NTkgjINI/AAAAAAAAANw/vL1oGcL3jL8/s1600/juli+121.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TE1NTkgjINI/AAAAAAAAANw/vL1oGcL3jL8/s200/juli+121.jpg" width="200" /></a><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TE1Ncq1PTcI/AAAAAAAAAN4/-Nr8AiwZ7M8/s1600/juli+123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TE1Ncq1PTcI/AAAAAAAAAN4/-Nr8AiwZ7M8/s200/juli+123.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">The tenderloins got a rub with the Dinosaur Bar-B-Que Cajun Foreplay Spice Rub (yes I used it again, and I love it!!) and some olive oil. I grilled the meat on the stove, in a cast iron grillpan, but you can do this, of course, also on the grill. Grill them for 5 minutes, then wrap them in aluminium foil and let them rest while you prepare the rest.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TE1NnHZeHfI/AAAAAAAAAOA/rX7_3mvVJA8/s1600/juli+126.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TE1NnHZeHfI/AAAAAAAAAOA/rX7_3mvVJA8/s200/juli+126.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TE1NvZqbfYI/AAAAAAAAAOI/HuIvlEK6QZs/s1600/juli+129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TE1NvZqbfYI/AAAAAAAAAOI/HuIvlEK6QZs/s200/juli+129.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">In the meantime heat a wok and start heating the pepper puree. Keep the heat high and keep stirring! Add the shrimps, and keep stirring! Add a splash (don't be shy...) of tequila and the feta cheese.</div><div class="separator" style="clear: both; text-align: left;">This all should take no longer than 5 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TE1N3YeTHiI/AAAAAAAAAOQ/1GLn0ik6t5k/s1600/juli+130.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TE1N3YeTHiI/AAAAAAAAAOQ/1GLn0ik6t5k/s200/juli+130.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TE1ODY-2MaI/AAAAAAAAAOY/aI8NuydaEIk/s1600/juli+132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TE1ODY-2MaI/AAAAAAAAAOY/aI8NuydaEIk/s200/juli+132.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">Unwrap the meat (yeah, really, makes dinner taste much better...) and slice the meat. Serve it with the shrimps and some bread.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TE1OPcIQruI/AAAAAAAAAOg/x0VbpgTtI2E/s1600/juli+137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TE1OPcIQruI/AAAAAAAAAOg/x0VbpgTtI2E/s320/juli+137.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I can't describe how it tastes, but trust me, you're gonna luvvv this dish!!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TE1OXE4gruI/AAAAAAAAAOo/CMlDS6d5zbQ/s1600/juli+138.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TE1OXE4gruI/AAAAAAAAAOo/CMlDS6d5zbQ/s200/juli+138.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TE1OeTDuqiI/AAAAAAAAAOw/meZXbtPAAZ0/s1600/juli+139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TE1OeTDuqiI/AAAAAAAAAOw/meZXbtPAAZ0/s200/juli+139.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Last but certainly not the least, uncork a bottle of Shiraz Rosé to complete your meal!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com2tag:blogger.com,1999:blog-1442898308095480930.post-69159607395810549852010-07-25T14:12:00.000+02:002010-07-25T14:12:58.310+02:00Lasagne alla BologneseAndiamo! Today it´s time for a great italian dish, Lasagne (plural for lasagna) alle Bolognese! Too bad I don´t make it too often, actually I can´t even remember the last time I made it, so then you know it´s really time! There are many recipes for lasagne, but I like the combination of Bolognese and Napoletana, which has a bit more heat and cheese, and you can never have enough cheese!<br />
<br />
What you need to make this great dish:<br />
<em>olive oil</em><br />
<em>1 carrot, chopped</em><br />
<em>1 onion, chopped</em><br />
<em>3 garlic cloves, minced</em><br />
<em>1 teaspoon dried chili flakes</em><br />
<em>half a pound of minced meat </em><br />
<em>half a cup dry white wine</em><br />
<em>1 large bottle of passata (tomatosauce)</em><br />
<em>lasagne sheets</em><br />
<em>bechamel sauce, recipe below</em><br />
<em>2 cups parmesan cheese, grated</em><br />
<em>1 ball of mozzarella cheese (preferably made of water buffalo milk), sliced</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TEoupzVfVNI/AAAAAAAAAMw/RhCL7SoiNXw/s1600/juli+095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TEoupzVfVNI/AAAAAAAAAMw/RhCL7SoiNXw/s200/juli+095.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat some olive oil in a large pan, and cook carrots and onion for 5 minutes, medium heat. Add the garlic and chili flakes and cook this 2 minutes. Add the minced meat and cook 10 minutes.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TEovZrRaf8I/AAAAAAAAAM4/1tND1-2eqCw/s1600/juli+100.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TEovZrRaf8I/AAAAAAAAAM4/1tND1-2eqCw/s200/juli+100.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TEovjUwG41I/AAAAAAAAANA/dL5PAukbKXQ/s1600/juli+101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TEovjUwG41I/AAAAAAAAANA/dL5PAukbKXQ/s200/juli+101.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Then you can add the wine, and let this cook for 5 minutes on high heat. Add the tomatosauce and bring it to a boil. Turn the heat to low, and let it simmer for 30 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In the meantime you can prepare the bechamelsauce: melt 3 tablespoons of butter and stir in 1/4 cup of flour, add 2 cups of milk and keep stirring until it comes to a boil. Add some salt, one bay leaf and some nutmeg. Let this simmer for 20 minutes. </div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 375F.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TEovsfkTyHI/AAAAAAAAANI/Vb_6Y9gTVcY/s1600/juli+107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TEovsfkTyHI/AAAAAAAAANI/Vb_6Y9gTVcY/s320/juli+107.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now it´s time to put it all together. In a large ovendish you make layers: sauce, sheets, sauce, bechamel, parmesan cheese, sauce, sheets, etc. Always end with a thick layer of bechamel sauce. On top of this comes the mozzarella and some more parmesan cheese.</div><div class="separator" style="clear: both; text-align: left;">Put the dish in the oven, and after 30 minutes it´s ready!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TEov0N4o2GI/AAAAAAAAANQ/T-4UK-LbEys/s1600/juli+110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TEov0N4o2GI/AAAAAAAAANQ/T-4UK-LbEys/s320/juli+110.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I served some fresh fava beans (it´s the season!) with it, mixed with slices of italian prosciutto, extra virgin olive oil and savory.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TEov7x0XyyI/AAAAAAAAANY/5vQbWCyBagM/s1600/juli+111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TEov7x0XyyI/AAAAAAAAANY/5vQbWCyBagM/s320/juli+111.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TEowEYOkwiI/AAAAAAAAANg/Im5LI1oqnR0/s1600/juli+114.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TEowEYOkwiI/AAAAAAAAANg/Im5LI1oqnR0/s200/juli+114.jpg" width="200" /></a><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TEqsUt3fqvI/AAAAAAAAANo/Gw5tiXwqTL0/s1600/juli+117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TEqsUt3fqvI/AAAAAAAAANo/Gw5tiXwqTL0/s200/juli+117.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>And what´s a great meal without wine.....choose an italian red wine like a Sangiovese or a Montepulciano.<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com1tag:blogger.com,1999:blog-1442898308095480930.post-82071291120825627032010-07-22T13:57:00.000+02:002010-07-22T13:57:07.988+02:00Nectarine Chutney<div class="separator" style="clear: both; text-align: left;">I was planning to grill some chicken breasts but wanted to try a new recipe. Wandered through some of my cookbooks, I found something special: peach-pecan chutney! And since it´s summer that means an overload on peaches and nectarines! At the moment I only had nectarines, so I decided to use those. Next time I´ll use white peaches, those are really delicious!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the chicken, I wanted to try something that would give the chicken a little more action (at least that´s what was mentioned on the jar), so I marinated the chicken breasts a few hours in olive oil and 2 tablespoons of Cajun Foreplay rub from Dinosaur Bar-B-Que. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TEX_sT8fNXI/AAAAAAAAAL4/ZguUq0TY7-k/s1600/juli+082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TEX_sT8fNXI/AAAAAAAAAL4/ZguUq0TY7-k/s320/juli+082.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In the meantime, it was time to make the chutney. I found this recipe in the book `Sauces, Rubs and Marinades` written by Steven Raichlen. Then I found out I didn´t had all the ingredients, so I had to twist it a little.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The ingredients:</div><div class="separator" style="clear: both; text-align: left;"><em>5 ripe nectarines</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 cinnamon stick</em></div><div class="separator" style="clear: both; text-align: left;"><em>half a teaspoon of ground allspice</em></div><div class="separator" style="clear: both; text-align: left;"><em>4 cloves</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 teaspoon ground black pepper</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 shallot, finely chopped</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 dried red pepper (I used a dried and smoked one), finely chopped</em></div><div class="separator" style="clear: both; text-align: left;"><em>fresh ginger, a slice, about half an inch, finely chopped</em></div><div class="separator" style="clear: both; text-align: left;"><em>1/4 cup dried cranberries</em></div><div class="separator" style="clear: both; text-align: left;"><em>1/4 cup pecans, chopped</em></div><div class="separator" style="clear: both; text-align: left;"><em>1/4 cup vinegar or cider vinegar (I used rice vinegar)</em></div><div class="separator" style="clear: both; text-align: left;"><em>1/4 cup dark brown sugar (not packed)</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First you have to transfer the nectarines to a pan of boiling water, for about half a minute. That makes it easier to remove the skins. Then cut them into pieces.</div><div class="separator" style="clear: both; text-align: left;">Now all the ingredients go in a pan and you bring it to a simmer. Reduce the heat and let it boil softly for 10 minutes. After that it´s time to taste the chutney (be careful! HOT!) and maybe you have to add extra sugar of vinegar to get the right taste, the chutney should have a sweet-sour taste.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TEYAPJq1bHI/AAAAAAAAAMA/1RkS8QA2ffs/s1600/juli+083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TEYAPJq1bHI/AAAAAAAAAMA/1RkS8QA2ffs/s320/juli+083.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Transfer to a bowl and let it cool to room temperature.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TEYAZjwqHkI/AAAAAAAAAMI/M9vsXSKlWZk/s1600/juli+087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TEYAZjwqHkI/AAAAAAAAAMI/M9vsXSKlWZk/s320/juli+087.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To give the chicken breasts an extra smokey flavour, I decided to add some peach wood chunks, from <a href="http://www.baxtersoriginal.com/">Baxters Original</a>. I grilled them indirect until the internal temp was 170F / 73C. Also had some some potatoes and zucchini with italian herbs on the grill. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TEYAnCSBJ0I/AAAAAAAAAMQ/6VOKr2E9hQA/s1600/juli+088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TEYAnCSBJ0I/AAAAAAAAAMQ/6VOKr2E9hQA/s320/juli+088.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TEYAwLXxUwI/AAAAAAAAAMY/b-5JGYP1qSE/s1600/juli+089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TEYAwLXxUwI/AAAAAAAAAMY/b-5JGYP1qSE/s200/juli+089.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TEYA53OzVkI/AAAAAAAAAMg/wA0HAwt5NTA/s1600/juli+090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TEYA53OzVkI/AAAAAAAAAMg/wA0HAwt5NTA/s200/juli+090.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When everything is ready, serve it with the Nectarine Chutney, and it could look like this:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TEYBCrt9naI/AAAAAAAAAMo/vXMY23cU8yM/s1600/juli+092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TEYBCrt9naI/AAAAAAAAAMo/vXMY23cU8yM/s320/juli+092.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And it was yummylicious!!! I will make this definitely more often. The chicken was really tasty and juicy, the chutney delicious, the side dishes matched perfect. What more can you ask for....</div><div class="separator" style="clear: both; text-align: left;">Oh some wine maybe? I would say a dry and mild white wine will certainly match great!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com0tag:blogger.com,1999:blog-1442898308095480930.post-38074012859496024822010-07-19T23:53:00.000+02:002010-07-19T23:53:06.372+02:00Summer SaladThis recipe is a real killer salad! Matches with a lot of food, I´ve tried grilled chicken and fried fish so far. Two totally different tastes, and both were great! The idea for this salad came from a recipe for a salsa, that I´ve read in the Bon Appetit Magazine. As with all salads, don´t prepare it too long in advance, mix it all together 5 minutes before dinner is served, and you´ll not only have a great tasting salad, but also a good looking one!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TETC8lRrrpI/AAAAAAAAALY/FwiQVr6HHK0/s1600/juli+066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TETC8lRrrpI/AAAAAAAAALY/FwiQVr6HHK0/s320/juli+066.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What do you need for this:</div><div class="separator" style="clear: both; text-align: left;"><em>3 nectarines</em></div><div class="separator" style="clear: both; text-align: left;"><em>4 or 5 of the best tomatoes you can get</em></div><div class="separator" style="clear: both; text-align: left;"><em>a big slice of Greek feta</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 tablespoon of dried chili flakes</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 scallion, only the green part</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 avocado</em></div><div class="separator" style="clear: both; text-align: left;"><em>arugula</em></div><div class="separator" style="clear: both; text-align: left;"><em>olive oil</em></div><div class="separator" style="clear: both; text-align: left;"><em>salt - pepper</em></div><div class="separator" style="clear: both; text-align: left;"><em>cider vinegar</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TETDFuZATiI/AAAAAAAAALg/pEqf5gIElws/s1600/juli+068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TETDFuZATiI/AAAAAAAAALg/pEqf5gIElws/s320/juli+068.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cut the nectarines, tomatoes, feta and avocado into cubes, not too small. Finely mince the scallion. Mix this and sprinkle with the chili flakes. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TETDM5eRCAI/AAAAAAAAALo/RmpHZUx6wY0/s1600/juli+070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TETDM5eRCAI/AAAAAAAAALo/RmpHZUx6wY0/s320/juli+070.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Make a dressing of 4 parts olive oil and 1 part vinegar, salt and pepper. Mix the arugula with the nectarines, tomatoes, feta, avocado and scallion, and pour the dressing over the salad.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TETDWsQ0TDI/AAAAAAAAALw/92ae7eG4OWs/s1600/juli+071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TETDWsQ0TDI/AAAAAAAAALw/92ae7eG4OWs/s320/juli+071.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You want to know what wine paires well with this salad? Try a Shiraz Rosé, I´ve had one from South Africa and it was fabulous!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com0tag:blogger.com,1999:blog-1442898308095480930.post-7107065945086569122010-07-16T12:53:00.000+02:002010-07-16T12:53:51.844+02:00Thanks!<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Just want to say <span style="color: magenta;"><strong>Thank You</strong></span> to my friends for all the lovely support of last week !!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TEA0txA75jI/AAAAAAAAALQ/-dqe1Xy3uRI/s1600/thanks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" hw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TEA0txA75jI/AAAAAAAAALQ/-dqe1Xy3uRI/s400/thanks.JPG" width="248" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">I´ll be back soon with new recipes!!</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com1tag:blogger.com,1999:blog-1442898308095480930.post-58698972278567893722010-07-08T21:15:00.000+02:002010-07-08T21:15:45.386+02:00Greek Potatoes, from Cyndi AllisonIf you are looking for a new recipe for potatoes (grill or oven) you really have to try this recipe. I´ve made it yesterday, and if I had the chance today, I would make it again!<br />
A friend of mine, Cyndi Allison, had posted this recipe on her fantastic <a href="http://barbequemaster.blogspot.com/2010/06/grilled-greek-garlic-potatoes-with.html">blog</a> and I knew my barbecue would be happy with those mediterranean delicacies (and yes, me too!).<br />
<br />
Instead of the Garlic Gold Olive Oil (it´s not available here) Cyndi described, I used olive oil and <a href="http://thedutchesscooks.blogspot.com/2010/06/garlic-butter.html">fresh garlic</a>. Almost a whole bulb. And no, that´s not a typo.<br />
Seasoned it with black pepper, dried parsley and some Lawry´s Seasoned Salt, added water and lemon juice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TDYA9q0KaMI/AAAAAAAAAKw/VrMr7-5SFU4/s1600/juli+055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TDYA9q0KaMI/AAAAAAAAAKw/VrMr7-5SFU4/s320/juli+055.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">As soon as the aluminium pan was on the grill and I had closed the lid, the party began! For one hour I enjoyed a very promising smell coming out of the vents!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As you can see, I also made <a href="http://thedutchesscooks.blogspot.com/2010/06/planked-salmon.html">planked salmon</a>, some zucchini, and served it with a green salad.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDYBWX7aH4I/AAAAAAAAALA/5IfGZstw0qM/s1600/juli+061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDYBWX7aH4I/AAAAAAAAALA/5IfGZstw0qM/s320/juli+061.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Note: next time Í need to adjust the amount of water. I used half a cup but that was a bit too much for the amount of potatoes I had. Therefore they didn´t get a nice brown color, but the taste was fabulous!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To make this dinner complete, there was a bottle of Chardonnay. This one was from South Africa. It was good, but a Chardonnay from Chile would have been perfect.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TDYAwsoinOI/AAAAAAAAAKo/tb_Y4Q0PpoY/s1600/juli+053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TDYAwsoinOI/AAAAAAAAAKo/tb_Y4Q0PpoY/s320/juli+053.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f; font-size: large;">Thank you Cyndi!!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com2tag:blogger.com,1999:blog-1442898308095480930.post-3426421547335424232010-07-07T15:57:00.000+02:002010-07-07T15:57:50.306+02:00Nasi Goreng, or, Indonesian Fried Rice<div class="separator" style="clear: both; text-align: left;">As promised, today I’ll give you the recipe for Indonesian fried rice: Nasi Goreng. Leftover Nasi you can keep in the freezer.</div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><em>Ingredients:</em></strong></div><div style="text-align: left;"><em>4 cups cooked or steamed rice (the rice has to be cold when you start making the Nasi)</em></div><div style="text-align: left;"><em>2 thin slices of bacon, finely chopped</em></div><div style="text-align: left;"><em>2 thin slices of bacon</em></div><div style="text-align: left;"><em>One half boneless chicken breast, cut into pieces </em></div><div style="text-align: left;"><em><br />
</em></div><div style="text-align: left;"><em>Peanut oil</em><br />
</div><div style="text-align: left;"><em>2 cups cabbage, shredded coarsely </em></div><div style="text-align: left;"><em>1 leek, sliced</em></div><div style="text-align: left;"><em>2 cups bean sprouts</em><br />
</div><div style="text-align: left;"><em>1 teaspoon shrimp paste</em></div><div style="text-align: left;"><em>½ teaspoon cumin, ground</em></div><div style="text-align: left;"><em>½ teaspoon turmeric, ground</em></div><div style="text-align: left;"><em>½ teaspoon coriander, ground</em></div><div style="text-align: left;">(Instead of these spices you can also use a package spice mix for Nasi Goreng)</div><div style="text-align: left;"><em>1 tablespoon sambal or red chilies</em></div><div style="text-align: left;"><em>3 tablespoon sweet soy sauce</em></div><div style="text-align: left;"><em><br />
</em></div><div style="text-align: left;"><em><strong>For the marinade:</strong></em></div><div style="text-align: left;"><em>Corn flour</em></div><div style="text-align: left;"><em>2 tablespoons sweet soy sauce</em></div><div style="text-align: left;"><em><br />
</em></div><div style="text-align: left;"><em><strong>For the omelet:</strong></em></div><div style="text-align: left;"><em>2 eggs</em></div><div style="text-align: left;"><em>some black pepper</em></div><div style="text-align: left;"><em>¼ teaspoon sweet soy sauce</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The marinade:</div>Marinate the chicken for 30 minutes in a mixture of sweet soy sauce, 2 tablespoons of water and some corn flour.<br />
<br />
Start with the omelet. Pour some oil in a frying pan and cook until done, let it cool on a plate and cut the omelet into small slices, set aside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDRoAmBT2HI/AAAAAAAAAJI/tUcoA_SYjLI/s1600/juli024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDRoAmBT2HI/AAAAAAAAAJI/tUcoA_SYjLI/s320/juli024.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pour some oil in the wok, and fry the 2 slices of bacon until almost crisp. Remove them, this is just to give the oil an extra bacon taste. Fry the chicken and the chopped bacon for a few minutes.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDRn7praMmI/AAAAAAAAAJA/YxmmqSgKcNU/s1600/juli022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDRn7praMmI/AAAAAAAAAJA/YxmmqSgKcNU/s320/juli022.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the vegetables and fry for a few minutes. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDRoEDnVJVI/AAAAAAAAAJQ/nAlrODNeujo/s1600/juli026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDRoEDnVJVI/AAAAAAAAAJQ/nAlrODNeujo/s320/juli026.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now you can add the spices (or mix) and sambal/chilies and sweet soy sauce. Fry this on a high heat for 1 minute.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDRoHQX_O2I/AAAAAAAAAJY/-uEY5hVpE4o/s1600/juli031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDRoHQX_O2I/AAAAAAAAAJY/-uEY5hVpE4o/s320/juli031.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the rice, a little at a time, until well mixed and heated through. Now’s the time you can taste it and maybe add some more sambal, soy or other spices. The last thing you add are the omelet slices.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TDRoNm2lCFI/AAAAAAAAAJg/Dj7zFmZwA2A/s1600/juli036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TDRoNm2lCFI/AAAAAAAAAJg/Dj7zFmZwA2A/s320/juli036.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve the Nasi Goreng for example with <a href="http://thedutchesscooks.blogspot.com/2010/07/satay-and-peanut-sauce.html">satay and peanut sauce</a>, a fried egg and shrimp crackers. The vegetables is bok choy, with a sauce of dark soy sauce, some water and sesame oil.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TDRoXXlO2KI/AAAAAAAAAJw/F8F1LHrh0vE/s1600/juli043.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" rw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TDRoXXlO2KI/AAAAAAAAAJw/F8F1LHrh0vE/s200/juli043.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDSDdZXz73I/AAAAAAAAAKA/a1JxZIwRQiE/s1600/juli048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" rw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDSDdZXz73I/AAAAAAAAAKA/a1JxZIwRQiE/s200/juli048.jpg" width="200" /></a></div><div align="right" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDSDhgb_moI/AAAAAAAAAKI/-_leCS0b_VY/s1600/juli049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDSDhgb_moI/AAAAAAAAAKI/-_leCS0b_VY/s320/juli049.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDSF3VqfihI/AAAAAAAAAKQ/1yGfLDftjXw/s1600/juli047.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" rw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDSF3VqfihI/AAAAAAAAAKQ/1yGfLDftjXw/s200/juli047.jpg" width="200" /></a><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TDSGwT_1x6I/AAAAAAAAAKY/GaE6Ef-sVWw/s1600/juli050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" rw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TDSGwT_1x6I/AAAAAAAAAKY/GaE6Ef-sVWw/s200/juli050.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">And if you can find this when you’re visiting an Asian market, buy it:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDRoTqyyZfI/AAAAAAAAAJo/77IVeedcGCI/s1600/juli042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDRoTqyyZfI/AAAAAAAAAJo/77IVeedcGCI/s320/juli042.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It’s a mixture of peanuts, coconut, potato pieces and dried onions. It's very tasty on the Nasi Goreng, but it’s optional!</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Enjoy!</div></div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com1tag:blogger.com,1999:blog-1442898308095480930.post-89929888876939512062010-07-05T14:19:00.000+02:002010-07-05T14:19:24.117+02:00Satay and Peanut Sauce<div class="separator" style="clear: both; text-align: left;">Are you familiar with Indonesian food? If not, let me introduce you to this versatile cuisine. In fact, you can’t speak of a Indonesian cuisine, every region in this country has it’s own specialties and varieties. I really like these spicy and various dishes a lot, and eat it very often, homemade or takeaway.</div><div style="text-align: left;"></div><div style="text-align: left;">I’m sure you’ve heard or are familiar with dishes like satay, rendang and of course sambal! The recipes are mostly very simple and easy, and you can make as many dishes as you like for a real Indonesian meal. But it all starts with rice. That’s the most important ingredient. Later this week I’ll give you the recipe for fried rice (called Nasi Goreng), which combines very well with the recipe of today: satay! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Skewered marinated pork loin from the grill, served with peanut sauce…makes you hungry?? Okay, let’s start!</div><div style="text-align: left;">For this recipe you can also use chicken breasts (4 halves) instead of pork loin (1,5 pounds).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">First of all, the marinade! This is the best recipe, trust me, and guess where it came from?</div><div style="text-align: left;">Martha Stewart! Funny, an Indonesian dish, made by the Dutchess with help from an American! How international can it be!</div><div style="text-align: left;"><br />
</div><em>2 tablespoons chopped fresh ginger</em><br />
<em>1 small onion, cut into chunks</em><br />
<em>2 garlic cloves</em><br />
<em>1 cup soy sauce</em><br />
<em>1,5 teaspoon sambal</em><br />
<em>juice of half a lemon</em><br />
<em>1 tablespoon sugar</em><br />
<em>0,5 teaspoon cumin (ground)</em><br />
<em>2 tablespoons sesame oil</em><br />
<br />
combine all the ingredients in a blender and purée until smooth.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDGmrXO_2lI/AAAAAAAAAIQ/xSUs2_mNMwA/s1600/juli017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDGmrXO_2lI/AAAAAAAAAIQ/xSUs2_mNMwA/s320/juli017.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cut the meat into big chunks, and transfer to a bowl or bag. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDGmukkN2jI/AAAAAAAAAIY/2HpB30BRwLc/s1600/juli018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDGmukkN2jI/AAAAAAAAAIY/2HpB30BRwLc/s320/juli018.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pour the marinade over the meat, and mix it well with the meat. Let it marinate in the fridge for at least 4 hours.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TDGmyZ6Rd6I/AAAAAAAAAIg/geKF413gNTs/s1600/juli021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TDGmyZ6Rd6I/AAAAAAAAAIg/geKF413gNTs/s320/juli021.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">The best is to grill this on your BBQ, but it's also tasty in a cast iron grill pan for example. I grilled them for a couple of minutes indirect, and when they were almost ready to be served, I moved them directly above the hot coals. Be careful not to grill them too long!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDGm1__YqnI/AAAAAAAAAIo/UReYwO1us0E/s1600/juli044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TDGm1__YqnI/AAAAAAAAAIo/UReYwO1us0E/s320/juli044.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDGm44YBm5I/AAAAAAAAAIw/lRoP5s30huo/s1600/juli045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TDGm44YBm5I/AAAAAAAAAIw/lRoP5s30huo/s320/juli045.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Of course, you can't serve this without<span style="color: black;"> a </span><span style="color: red;"><span style="background-color: white;"><strong>spicy,</strong> <strong>hot Peanut Sauce</strong></span></span>! You can use any brand you like, or make it yourself:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>1,5 cup smooth peanut butter</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 tablespoon sesame oil</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 teaspoon soy sauce (or more if you like!)</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 garlic clove</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 teaspoon sambal (or more if you like!)</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 tablespoon sugar</em></div><div class="separator" style="clear: both; text-align: left;"><em>lemon juice</em></div><div class="separator" style="clear: both; text-align: left;"><em>water</em></div><div class="separator" style="clear: both; text-align: left;"><em><br />
</em>Put the first 6 ingredients in a blender, and purée until smooth. Transfer to a pan, add lemon juice to taste and use water to thin the paste until you have a thick sauce. Transfer the pan to the grill or stove to warm the sauce.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TDGm73aPKeI/AAAAAAAAAI4/bRmgWpQhCRQ/s1600/juli046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TDGm73aPKeI/AAAAAAAAAI4/bRmgWpQhCRQ/s320/juli046.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You can serve this with fries and a green salad, or, as I mentioned before, go Indonesian with fried rice and bok choy (recipes follow later). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve with a cold beer, and enjoy!!</div>Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com1tag:blogger.com,1999:blog-1442898308095480930.post-80595067875167939142010-07-01T15:27:00.000+02:002010-07-01T15:27:28.868+02:00Ribs Ribs Ribs<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Tell me, what can be better than ribs from the barbecue?? Oh okay, I admit maybe a few things, but they are definitely in my top 5! I've made them several times but I felt something was missing, I just couldn't find the best combination of marinade, rub and glaze. But now....this recipe comes close to what I'm looking for! Bet you'll wonder why it took me that long to find a (almost) perfect recipe, oh well, I'm a demanding person… and taste is personal!</div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Now, where have I found this recipe? It's coming from the book "Jamie’s America" from Jamie Oliver, and I first enjoyed these heavenly pieces of meat when a friend of mine had made them. She made them in the oven, and I was surprised by the taste which definitely had potential, but wasn’t quit convinced. Then I thought I just had to make them myself. On the barbecue, of course!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Now this is gonna be a long post, so get something to drink, and continue reading. The original recipe is slightly different, I think this recipe is better, but…I’ll let you judge that!</div><br />
First we'll start with <span style="color: red;">The Rub</span>: <br />
<br />
<em>2 tablespoons smoked paprika powder</em><br />
<em>the zest of 1 orange</em><br />
<em>1 tablespoon thyme (dried)</em><br />
<em>2 tablespoons brown sugar</em><br />
<em>sea salt and pepper</em><br />
<em>3 cloves or garlic</em><br />
Grind this in a pestle and mortar.<br />
<br />
Next step:<br />
Take a big shallow bowl and pour in <em>2 cups of apple juice and a splash of vinegar</em> (I used cider vinegar).<br />
Remove the membrane from the ribs and plunge them in the apple juice. Take them out and rub them with <span style="color: red;">The Rub</span>. Put the apple juice in the fridge for later use, and let the ribs marinate in the fridge for <span style="color: #e69138;">24 hours</span>.<br />
<br />
The next day you'll start with making <span style="color: red;">The Barbecue Sauce</span>.<br />
The ingredients for <span style="color: red;">The Paste</span>:<br />
<em>1 onion, peeled and quartered</em><br />
<em>5 cloves of garlic, peeled</em><br />
<em>1 red chili pepper</em><br />
<em>olive oil</em><br />
Make a paste (use a blender or pestle and mortar) of the onion, garlic and pepper. Put a little bit of olive oil in a shallow pan and fry this (low) for about 5 minutes.<br />
<br />
<span style="color: red;">Herbs and Spices</span>:<br />
<em>8 sprigs thyme, leaves picked</em><br />
<em>8 sprigs rosemary, leaves picked</em><br />
<em>10 sprigs coriander </em><br />
<em>6 bay leaves </em><br />
<em>1 teaspoon cumin powder</em><br />
<em>3 tablespoons smoked paprika powder</em><br />
<em>5 cloves</em><br />
Put it in the blender, grind it coarsely and add:<br />
<em>the zest of 1 orange</em><br />
Add the herbs, spices and orange to the paste, and fry for 1 minute. Then add:<br />
<em>1 cup brown sugar</em><br />
Fry this for a couple of minutes until the sugar is almost resolved. Add <em>2 ¼ cup water</em> and let it simmer for 2 minutes.<br />
Now you can add:<br />
<em>the juice of 2 oranges</em><br />
<em>5 tablespoons balsamico vinegar</em><br />
<em>1 cup tomato ketchup</em><br />
<em>2 tablespoons Worcestershire sauce</em><br />
<em>2 tablespoons english mustard</em><br />
<em>1 cup apple juice</em><br />
<em>sea salt and pepper</em><br />
Let is all simmer for 10-15 minutes. Strain <span style="color: red;">The Sauce</span> twice.<br />
Let <span style="color: red;">The Sauce</span> cool completely. You can keep this in the fridge for a week, or maybe you want to preserve this in small jars.<br />
<br />
And now it’s time for the fun work!!<br />
<br />
Prepare your barbecue. The temperature of the barbecue in this recipe should be 130C / 265F. When you want to smoke the ribs (I recommend!), and using wood chips, don’t forget to soak the chips first. I used cherry wood chips. Make an indirect fire, add the wood and put the ribs on the grill (away from the coals, needless to say I think).<br />
After 90 minutes smoking the ribs, they look like this:<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TvdGYrcfIVE/TCw2IhSEQKI/AAAAAAAAAHo/u9jXb9PUbbs/s1600/juni048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://1.bp.blogspot.com/_TvdGYrcfIVE/TCw2IhSEQKI/AAAAAAAAAHo/u9jXb9PUbbs/s320/juni048.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Now you’ll need the apple juice you used yesterday and some firm aluminium foil.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"></div><div style="text-align: left;">Carefully fold the foil around one rack, leave one side open and pour in some of the apple juice, make sure you close the foil tight! Repeat this with the other racks and put them back on the grill. This way the ribs will steam in the foil, this will take 60 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TCw2VBJbOWI/AAAAAAAAAH4/_Rh2I-GDQm8/s1600/juni052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TCw2VBJbOWI/AAAAAAAAAH4/_Rh2I-GDQm8/s320/juni052.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">Unpack the racks and baste them with <span style="color: red;">The Sauce</span> and put them back on the grill.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_TvdGYrcfIVE/TCw2P2Q0oYI/AAAAAAAAAHw/FVeDbgxjSPY/s1600/juni050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://2.bp.blogspot.com/_TvdGYrcfIVE/TCw2P2Q0oYI/AAAAAAAAAHw/FVeDbgxjSPY/s320/juni050.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After 15 minutes turn them over and baste them again. My ribs were perfect after 30 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_TvdGYrcfIVE/TCw2ZNANCmI/AAAAAAAAAIA/G7t9Je2djRQ/s1600/juni058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://4.bp.blogspot.com/_TvdGYrcfIVE/TCw2ZNANCmI/AAAAAAAAAIA/G7t9Je2djRQ/s320/juni058.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I served them with fries, a green salad and no wine this time: beer! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TvdGYrcfIVE/TCw2cKjwHII/AAAAAAAAAII/DV21Wbq1ONE/s1600/juni0601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://3.bp.blogspot.com/_TvdGYrcfIVE/TCw2cKjwHII/AAAAAAAAAII/DV21Wbq1ONE/s320/juni0601.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">Hope you’ll give this recipe a try, and if you have some other suggestions, let me know! </div><br />
ENJOY!!Hannekehttp://www.blogger.com/profile/01777449812466555817noreply@blogger.com0