Greek Potatoes, from Cyndi Allison

If 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!
A friend of mine, Cyndi Allison, had posted this recipe on her fantastic blog and I knew my barbecue would be happy with those mediterranean delicacies (and yes, me too!).

Instead of the Garlic Gold Olive Oil (it´s not available here) Cyndi described, I used olive oil and fresh garlic. Almost a whole bulb. And no, that´s not a typo.
Seasoned it with black pepper, dried parsley and some Lawry´s Seasoned Salt, added water and lemon juice.

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!

As you can see, I also made planked salmon, some zucchini, and served it with a green salad.

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!!

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.

Thank you Cyndi!!

Planked Salmon

It's finally summer here in Holland! Don't expect too much of the summer here.... every day with a temperature above 75F is like a summer day for me! And even though I do use the Weber in the winter too, nothing beats the combination of sun, grilling and wine (or beer)...

A very tasty and easy recipe is Planked Salmon. It doesn't require a lot of time to prepare, so there's more time for you to spend outside!

First of all, make sure you soak the plank in water long enough (at least 2 hours) before you start grilling. For an extra great flavor you can use wine or beer too. I used a cedar plank for the salmon.

Other ingredients you need:

2 tablespoons Dijon mustard

1 teaspoon Maple Syrup

ground black pepper

This goes on top of the salmon (make sure you buy salmon fillets with skin!):

After you prepared the barbecue (make sure it's real hot) put the plank above the coals and close the lid. After a few minutes you can turn the plank around and place the salmon on the hot plank.

Don't open the lid too often, just check once or twice. Normally it takes about 20-25 minutes depending on the size of your salmon fillets.

You can serve this for example with a green salad and some asparagus you've sprinkled with olive oil, pepper and parmesan cheese and then grilled for about 5 - 8 minutes:

Add some bread and don't forget the wine! A Chardonnay for example will pair very well with this dish, but if you're an adventurous type you really must try a Pinot Noir, lightly chilled.
NOW you're ready for a delicious dinner!

Note: this is the plank afterwards: