Porchetta on the BBQ

Porchetta - just of the BBQ

I made porchetta before I started with this blog, but I knew I had to make again and again and again. Like a Danish pork roast aka flæskesteg, the porchetta has the crackling pork skin aka flæskesvær, that makes this dish so perfect. The crispy and salty skin goes perfect with the soft juicy pork seasoned with all kinds of goodness. 

If you can get hold of a meaty pork belly and make the porchetta it might be the best BBQ meal you've ever had. But if the pork belly is mostly fat, it won't be that great. Well, you still have excellent  cracklings.

This time I was lucky to find a nice piece of pork belly in my local Whole Foods Market. It was so meaty, with only thin lines of fat between the meat. This called for a porchetta, even though it would mean a late dinner for us.

Ingredients:

• 5-6 pounds (2½-3 kg) Pork belly with skin on

• ½ cup (1 dl) breadcrumbs, fresh and finely chopped

• 1 cup chopped parsley

• 1 large onion, chopped

Spice rub:

• 2 lemons, zest of

• 3-4 garlic cloves, minced

• 1 tablespoon whole black pepper, cracked

• 1 teaspoon fennel seeds, toasted and cracked

• 4 bay leaves

• 2 sprigs rosemary

• salt - quite a lot

Equipment:

• Grill Rotisserie

Directions:

Let the pork belly sit at room temperature for 2 hours.

Make a spice blend from lemon zest, garlic, rosemary, toasted fennel seeds, bay leaves, salt and pepper.

Try to roll up the pork belly, and remove the part of the skin, that will be rolled up inside the porchetta. If you don’t do that, you’ll have a chewy rubbery piece of skin inside your porchetta. 

Place the pork belle skin-side down on your kitchen counter. Spread the spice rub, onions, parsley and breadcrumbs. 

Roll up the pork belly tight, and tie the roast crosswise at 1-inch (2½ cm) intervals with butcher's string. 

Porchetta

Insert the grill rotisserie, spear into the center of the roast. Rub the porchetta with olive oil and a good amount of salt. Let the porchette roast for 2-4 hours until the skin is chrisp and dark golden brown, and the center temperature is about 140℉ (60℃). Use indirect heat.

Let the Porchetta rest for about 20 minutes before serving.

Slice the porchetta and serve in a hamburger bun and/or with a good salad.

Enjoy!

The Danish version:

Porchetta on the BBQ

Ingredienser:

• 2½-3 kg svineslag

• 1 dl hakket daggammelt lyst brød uden skorpe

• 2 dl hakket persille

• 1 stor løg, hakket

Krydderiblanding:

• 2 citroner, skallen fra

• 3-4 fed hvidløg, pressede

• 1 spsk hel sort peber, meget groft kværnet

• 1 tsk fennikel frø, tørristede og groft kværnede

• 4 laurbærblade

• 2 kviste rosemarin

• salt - Ret meget

Udstyr:

• Roterende grillspyd

Fremgangsmåde:

Lad svineslaget ligge et par timer på køkkenbordet, så det opnår stuetemperatur.

Bland ingredienserne til krydderiblandingen.

Rul svineslaget og fjern den del af  sværen som vil være rullet ind i porchettaen. Denne del af sværen vil blive sej og gummiagtig, hvis den steger med. 

Læg svineslaget med sværen nedad og spred krydderiblandingen, løg, persille og brød på kødet. 

Rul svineslaget stramt op som en stor rullepølse og snør den stramt, med ca. 2½ cm imellem snorene.

Spid stegen med det store grilspyd, og sæt den på grillen og motoren. Smør porchettaen ind med olie og en del salt. Steg porchettaen i ca. 2 timer indtil sværen er brun og sprød, og kødet har en center temperatur på ca 60℃. Brug indirekte varme.

Lad Porchettaen hvile i ca. 20 minutter inden serveringen.

Skær porchettaen og server den i en burgerbolle og/eller med en god salat.

Velbekomme!

Lasagne Soup

Lasagne Soup

Lasagne is the ultimate comfort food for me, so why not make the dish into a yummy hearty soup?

Ingredients:

• 2 teaspoons olive oil
• 1 pound (450 g) ground beef
• 1 large onions, chopped 
• 4 garlic cloves, minced
• 2 teaspoons oregano
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon rosemary
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 can fire roasted diced tomatoes
• 1 cup red wine (optional)
• 2 bay leaves
• 5-6 cups (1½ l) Beef stock (I used leftovers from my beef soup)
• 1 handful pasta (I used  XX)
• ½ cup finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

Topping: 

• 1 cup (240 ml) sour cream or creme fraiche
• ½ cup grated Parmesan cheese
• ¼ teaspoon salt
• 1 pinch of freshly ground pepper
• ¼ cup finely chopped fresh basil leaves
• shredded mozzarella cheese 

Directions:

Heat olive oil in a large pot over medium heat. Add the beef, breaking it up into bite sized pieces, and brown for about 5 minutes. 

Add onions and cook until softened, then add garlic, and spices. Cook for 1 minute. Add tomato paste and heat it through, until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves and beef stock. Stir to combine. Bring to a boil, then reduce heat and let it simmer for about 30 minutes. The longer you let it cook, the deeper the flavors become. 

Add uncooked pasta and cook until al dente. Right before serving stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the topping. In a small bowl combine all but the mozzarella, and season with salt and pepper.

Serve the soup in bowls with a dollop of the topping and som sheredded mozzarella on top.

Enjoy!

The Danish version:

Lasagnesuppe

Ingredienser:

• 2 tsk olivenolie
• 450 g hakket oksekød
• 1 stort løg, groft hakket 
• 4 fed hvidløg, presset
• 2 tsk oregano
• 1 tsk timian
• 1 tsk basilikum
• 1 tsk rosmarin
• ½ tsk chiliflager
• 2 spsk konc. tomatpuré
• 1 dåse hakkede tomater 
• 2½ dl rødvin (behøves ikke, men giver mere dybde i smagen)
• 2 laurbærblade
• 1½ l okseboullion (jeg brugte resterne af min oksekødssuppe)
• 1 håndfuld pasta 
• 1 dl hakket frisk basilikum
• salt og friskkværnet peber, smag retten til

Topping: 

• 240 ml creme fraiche
• 1 dl friskrevet parmesan 
• ¼ tsk salt
• 1 knsp friskkværnet peber
• ½ dl hakket frisk basilikum
• revet mozzarella

Directions:

Varm olien i en tykbundet gryde, og brun det hakkede oksekød heri. Sørg for at kødet bliver findelt, mens det brunes. Tilsæt løg, hvidløg og krydderierne, og steg i et par minutter indtil løgene er blevet bløde. Tilsæt tomatpureen og varm den igennem, til den får en rødbrun farve, Dette tage lidt af syren i tomatpureen.

Tilsæt de hakkede tomater, rødvin, laurbærblade og oksebouillonen. Lad suppen simre i omkring 30 minutter. Jo længre tid den koger, jo dybere bliver smagen.

Kom den ukogte pasta i suppen og kog indtil den er al dente.  Kom den friske basilikum i suppen lige før serveringen. Smag suppen til med salt og peber. 

Mens pastaen koger i suppen, mix toppingen. Bland alt undtagen mozzarellaen  og smag det til med salt og peber.

Server suppen i skåle med en klat topping og revet mozzarella på toppen

Velbekomme!

Chicken Nuggets - homemade

Chicken Nuggets

I would rater die,  than eat chicken McNuggets or other store bought nuggets. There is nothing good about a salty fattening fried piece of "chicken." But homemade nuggets made from chicken breast, is a meal worth eating. They are easy to make and is a good and healthy dinner on a week-night. You just have to plan ahead, and marinate the chicken. You can even substitute the cracker with rye flour for a healthier option.

Ingredients:

• 2 chicken breasts
• 250 g buttermilk
• 25-50 g saltine crackers or another salty buttery cracker
• 1-2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 pinch pepper
• salt

Directions:

Cut each chicken breast in 8-10 pieces, and put them in a plastic bag or container. Add the buttermilk, and let the chicken marinade in 24-48 hours in the refrigerator.

Preheat oven to 400℉ (200℃).

Drain of the buttermilk, and wipe the excess buttermilk off in a paper towel. 

Put cracker and spices in a zipplock bag, and break the cracker into small crumbs. Put the chicken pieces into the bag, to coat. 

Spread the chicken onto a baking sheet, and bake 15-20 minutes. Turn pieces over midway.

Enjoy!

The Danish version:

Kyllingenuggets

Ingredienser:

• 200 g kyllingebryst
• 250 g kærnemælk
• 25-50 g tuc kiks
• 1-2 tsk chilipulver
• 1 tsk paprika
• 1 tsk hvidløgspulver
• 1 knsp peber
• salt

Fremgangsmåde:

Kyllingen skæres i passende bidder, ca. 6-8 stykker pr kyllingebryst.  Kom kyllingestykkerne i en plastikpose. Hæld kærnemælken ned i posen, og lad kyllingestykkerne marinere i køleskabet i 24-48 timer.

Opvarm ovnen til 200℃.

Kom kiksene ned i en frysepose og bank dem til rasp, tilsæt krydderierne. Tag Kyllingestykkerne op, og tør den overskydende kærnemælk af. Kom kyllingestykkerne ned til kiksraspen, og ryst posen til de alle er dækket af et lag. Læg kyllingestykker på en bageplade og bag dem i 10-15 minutter. Vend evt stykkerne halvvejs.

Velbekomme!

Pavlova

Pavlova

Super easy dessert, perfect for a summer night on the terrace.

Ingredients:

• 4 egg whites
• 265 g sugar
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Topping:

• Heavy whipping cream, whipped
• berries (strawberries, raspberries, blueberries and blackberries)

Directions:

Preheat oven to 300℉ (150℃). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper, and turn the parchment paper upside down, so you don't get any pencil on the pavlova.

In the bowl for the stand mixer, beat egg whites until stiff peaks. Add the sugar gradually, a couple tablespoons at a time, while still beating the egg whites. The egg whites/meringue will become thick and glossy. Gently fold in cornstarch, vanilla extract and lemon juice.

Spoon the meringue inside the drawn circle on the parchment paper. Spread the meringue working from the center towards the edge. You want to make it look like a bowl.

Bake the pavlova for 1½ hour. Cool on a wire rack, before adding whipped cream and berries.

Enjoy!

The Danish version:

Fuglerede

Ingredienser:

• 4 æggehvider
• 265 g sukker
• 2 tsk maizena
• 1 tsk vanilla ekstract
• 1 tsk citronsaft

Topping:

• piskefløde, pisket til skum
• bær (blåbær, hindbær, jordbær og brombær)

Fremgangsmåde:

Opvarm ovnen til 150℃. Kom bagepapir på en bageplade. Tegn en 22-24cm cirkel på bagepapiret, og vend bagepapiret , så du ikke får blyant på din fuglerede. 

Pisk hviderne stive, og tilsæt sukkeret et par spsk ad gangen, mens der stadig rørers. Du skal ende op med en tyk blank marengs. Forsigtig fold maizena, vanille og citronsaft i marengsen.

Hæld marengsen ud midt i cirklen og spred den ud mod kanten fra midten af. Så du ender op med en lille skål i marengs.

Bag fuglereden i 1½, og lad den køle helt af på en rist. 

Pisk fløden, og fordel den og bær på fuglereden og server den straks.

Velbekomme.

Grilled Espresso Tri-Tip

Grilled Espresso Tri-Tip

I had never heard about a tri-tip roast befor moving to California. And even though I have seen the cut in the stores, I didn't know how to cook it. My dear neighbors changed that, when they invited us for a BBQ, and served tri-tip. Now tri-tip is on my cuts to buy. It is so good and flavorful. Now I have to get my neighbor's secret rub, to get the perfect tri-tip for summer.

The tri-tip is a cut from the bottom of the sirloin, and is a close cousin of the culotte roast. 

Since the tri-tip is a lean cut, you have to be careful not to over cook it, particularly when preparing the full roast. You don't want to cook it to more than medium. 

This time the tri-tip became a little more done, than I would have liked, but I still turned out great. The deep flavor of the coffee worked perfect with the spice from the pepper and the beef. 

Ingredients:

• 1 tri-tip roast
• 3 tablespoons finely ground espresso coffee beans
• 1 tablespoons brown sugar
• 1 teaspoon salt
• 1 tablespoon fresh ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder

Directions:

Combine espresso beans, brown sugar, garlic powder, black pepper, and chili powder. Rub mixture onto the roast and place in a large dish. Let the roast marinade covered, in the refrigerator for at least an hour. 

Preheat grill to medium heat (400℉/200℃).  

Remove roast from fridge and place on grill/BBQ, use indirect heat. Cook for 15-18 minutes turning occasionally. When done, remove from heat allow to sit for a few minutes before carving into  thin slices. 

Enjoy!