Hickory BBQ salmon with Horseradish infused vegetables

This spring has been crazy hectic but yet full of fun and excitements but one thing that has been suffering is how I eat. I normally don’t eat anything with sugar or any vegetables that grows from under ground. The thing is that with all the guest we have had I have indulged in Swedish chocolate, homemade cinnamon rolls and much more that my body don’t do so well with (nor my weight). Anyhow now it’s time to clean up and get back on track so tonight I made an amazing salmon on the grill that for sure will enjoy more than once this summer.

rora

 Before I got started I soaked the hickory smoked wood chips in water and started the grill and was letting the chips get real hot so they would emit as much flavor as possible.

 

1 pound of salmon

salt and lemon pepper

 

Vegetables

Asparagus

Zucchini

Red onion

Red bell pepper

 

1 tablespoon of horseradish

2-3 tablespoons of butter.

tray grill

 

Chop up the vegetables and melt the butter together with the horseradish and mix in a little salt and pepper. Brush the vegetables with the mix and grill together with the salmon.

 

Shrimp and fish roe farrago

1/2-1 cup of sour cream

1 crushed garlic clove

Dill

Fish Roe (I get this at my local sushi joint)

10-15 Shrimps

1 Red chili

Salt and white pepper

 

Mix all the ingredients together and let it “rest” in the fridge for half hour to an hour…Enjoy

plate 1

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Grilled sirloin tip steak with basil vinaigrette tossed vegetables

This is the season to take advantage being able to eat clean and with a new grill I try to cook as much as possible outside and in between the thunderstorms Freddie managed to cook a sirloin tip steak to its perfection…

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1 pound of sirloin tip steak

Old world central street seasoning (from the spice house)

Garlic powder

Salt and Pepper

Vegetable Oil

Basil Vinaigrette

1-2 tablespoon Vegetable Oil

1 tablespoon White Wine Vinegar

2 teaspoon Dijon mustard

1 chopped garlic

Salt and Pepper

Chopped Basil

Roasted Vegetables

Yellow Zucchini

Red pepper

Mushrooms

Asparagus

Red Onion

Tomatoes do not roast!

How to: Cut up all the vegetables and roast them in the oven for about 10-15 min @ 350-400 F. Grill the meat to you liking and meanwhile mix all the ingredients for basil vinaigrette and as soon as the vegetables is done mix the tomatoes and toss the vinaigrette over the roasted vegetables.

Bon Appetite!

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Mustard marinated Chicken with Asparagus

I had the best helper in the kitchen today when we made dinner but after steering for too long in the pasta pot Mira’s arm got tired and what is not better to get loose on the trampoline instead…lol

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1 kg /2 pounds Chicken

1 tablespoon mustard

1 tablespoon Agave nectar

1 tablespoon Apple cider Vinegar

Salt and pepper

How to: Mix all the ingredients for the marinade in a bowl and let marinate the chicken for about 30 minutes. Grill the Chicken on the grill until thoroughly cooked (I added the asparagus when I flipped the chicken around).

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Serve the Chicken on a bed of spinach and tomatoes then sprinkle some chimichurri on top…Enjoy 🙂

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Alabama Drumsticks…so easy and fool proof!

Last week we bought a new grill that was being delivered to us last friday and I had planned to make our friday night dinner on it but it was not delivered until 10.30 pm…who delivers anything at 10.30 in a friday night?!! Anyhow yesterday I made our friday dinner although it was Sunday…

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Drumsticks

3 pounds 1.5kg Chicken Drumsticks

Salt and Pepper 

How to: Place the drumsticks on a ovenproof dish and sprinkle the salt and pepper on top, place the tray in the oven for 30-35 minutes at 375 F/190C. Let the drumstick cool off (I did this before we went to Knut’s hockey game)

Alabama marinade

1/2 cup/ 1 dl Mayonnaise (see below)

2 tablespoon Apple cider vinegar

2 teaspoon black pepper

2 teaspoon prepared horseradish

1 teaspoon dijon mustard

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

Fresh Chives

Coleslaw

½ Cabbage

White Wine Vinegar

Salt and Pepper

Mayonnaise

Yolk

1 teaspoon Dijon Mustard

1 tablespoon White Wine Vinegar

2 dl /1 cup of Vegetable Oil

Salt and Pepper

Chili Flakes

How to: Start by making the mayonnaise and use half for the Alabama sauce and the rest for the coleslaw. Mix the mayonnaise with the cabbage and store it in the fridge until ready to serve.

Mix all the ingredients together in a bowl and brush the drumsticks with the sauce and grill them on the grill for approximately 5 minutes each side. Brush again with sauce and sprinkle with the chives.

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I left out a few drumstick for the kids as I was not sure if they would like the “Alabama style” and Mira loved her plain ones. I don’t think I ever seen her finishing all the meat and actually skipping the past

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