If it comes right down to barbecuing, I am out. Through I don’t believe in traditional assignment of roles, I didn’t even light this grill outside once. One part is I am happy to entrust this duty to Mr. F and the other is, he even loves it. I also assume his concern is, if I ever get a saying about his grill business, he sees fish and veggies more often than steaks on his plate.
So for the last years it has always been him massaging those ribs with spices and roasting these piles of bratwurst. Usually I contributed a salad, enjoyed a glass of red wine and watched him grilling. This changed last weekend when I stepped into his territory with my pinky toe and mixed my own spice blend. Through Mr. F was not welcoming me in front of the grill yet, still his job, he loved my contribution.
It’s always tricky with spicy food, because everyone experiences the sensation of pungency different. I had dinner guests asking for hot sauce, while I had been on my upper tolerant level and vise versa. Did you ever get asked by a waiter, how hot you like your food on a scale of 5? Doesn’t really makes any sense to me, as my 5 is a different 5 than his. So judge yourself, only if you are very sensitive to spicy food, reduce or skip the cayenne pepper, you can always add more later. But actually I think most of you should be fine, these chicken drumsticks have a nice heat, but the spices are very well balanced and it’s more about the flavors.
spicy grilled chicken drumsticks
- 3 pound chicken drumsticks (about 10)
- 1 Tbsp. Spanish smoked hot paprika powder (Pimentón de la Vera)
- 1 ½ Tbsp. mustard powder
- 1 Tbsp. garlic powder
- 1 Tbsp. fine sea salt
- ½ Tbsp. granulated sugar
- ½ Tbsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. cayenne pepper
- Pat the chicken drumsticks dry with clean paper towels.
- Mix all the spices together and cover the chicken drumsticks evenly. The easiest way is to add everything into a freezer bag. Seal it and shake it up. Preferable let it sit in your refrigerator for at least 2 hours. Remove from the fridge 30 minutes before you want to start to grill.
- Prepare the grill for indirect cooking over medium-high heat 190 C -230 C / 375 F-450 F. Grill chicken on a well oiled grill, rotating them frequently with a pair of tongs to ensure even cooking. This takes about 35 minutes. An instant thermometer inserted on the thickest part should show 80 C / 180 and there should be no pink meat left and juices should run out clear.
Mr. F's pro tip: cook the chicken drumsticks until 80 C / 180 F on the thickest part (always measure away from the bone). This is not just for safety reasons, they are more fall of the bone, juicy on the inside and crispy on the outside at this temperature.
For the last month my life’s motto would be this quote from Erich Kästner: “You can build something beautiful from stones that are put in your way.” He was one of my favorite authors growing up and still is – still growing up. I wrote down his quote on a slip of paper and put it in my purse. Whenever I needed a reminder to don’t give up, I just check back on this note, because it’s too easy to not withstand or fight back. The last couple of weeks had been a whirlwind and the main reason why I wasn’t able to post something is: I moved again. And a crazy me announced prior to that: I love moving, everything is different and exciting and… I guess no one is ever quoting me. This move changed my mind about this kind of adventure: it is horrible, be prepared for the worst. But I made it and it became just another stone. I am still looking for my stuff but the kitchen is up and running now and there are some interesting recipes coming your way.
For today I am inviting you to a strawberry cooler with a rosy note from rose water and let’s make it bubbly with French apple wine. I also added grenadine syrup initially for a rose color, but it also added a bit of sweetness. You might have wondered how to make homemade grenadine syrup from scratch
!? It’s quite simple. In a perfect world I would have brought some organic rose peddles to this game, but there are still unpacked boxes and the traffic is the worst. Sorry for that.
Although summer is here the roses in the snow sound very good and it’s a great way to incorporate more rose water into my life! Hop over to Elana’s stir and strain for more mind blowing cocktails and drinks.
And here we go! Get yourself some sweet strawberries.
Remove the green stuff and chop them.
Yes this is a cookie jar but it’s all I found yet, due to the unpacked boxes. I actually like the lid for keeping the bees away, we don’t want drunken bees in our rosy strawberry cooler!
Let it foam!
rosy strawberry cool
Author: Eva Felis
Recipe type: Drinks
- 1 pound fresh strawberries, hulled and chopped
- 750 ml French cider or other hard cider
- ¾ tsp. rose water
- approx. 3 tsp. grenadine syrup
- ice cubes for serving
- Add all ingredients to a large bowl, stir briefly.
- Serve with ice cubes if needed and enjoy!
Make sure all ingredients are well chilled!
My mum never insisted on me eating my vegetables. Although she made sure that I eat something at all, it was always up to me what I put on my plate. This might give you the idea I grew up on chocolate and spaghetti, but it wasn’t like that at least most of the time. She made me want to eat healthy. She tricked me into eating vegetable loaded meals, which were luring with some sort of meat or melted cheese. My mum is good in hiding healthy under irresistible stuff, like broccoli with a Hollandaise sauce or cauliflower with browned butter and roasted seasoned breadcrumbs.
Her approach is that a meal doesn’t have to be healthy by all means. No, she brings on the heavy cream, bacon bites and she knows how to play with flavors and how to cover up even boring vegetables under garlic or herbs. For her it’s all about the balance and that is the theme for this collard greens recipe.
This dish came together unintentionally but nevertheless even more badly needed for comforting. The other day I came across fresh smoked ham hock and I bought some home for the first time in my life with the plan to figure out, what to do with it along the way (read no plan at all). The next ingredient I came across was the collard greens, piled up tremendously by a business savvy vendor on the farmers market. I brought as much as I was willing to carry, knowing that I might have to eat collard greens for the rest of the month, just because I felt sorry for him to clear away this hill of greens at the end of the day.
On my way home a recipe already started to take shape in my mind, this is how my brain works, it’s almost useless for doing math in my head but boy I know exactly what’s in my pantry and how to combine those ingredients.
I needed something warming and filling, and easy to heat up the next day, I chose goat cheese for it’s capability to oppose with the smoked ham, a mozzarella would not be able to do such a good job in this gratin. Everything came together very well and I have the feeling it’s going to be keeper and I am waiting for the next smoked ham hock coming my way.
collard greens, black eyed peas and ham hock gratin
- 2 bunches collard greens, washed, center ribs and stems removed
- 200 g / 7 oz. cooked black eyed peas
- 1 pound smoked ham hock, diced
- 130 g / 4.5 oz. breadcrumbs (I used panko gluten free) about 1 ¼ cups
- 475 ml / 2 cups milk (2%)
- 2 large eggs
- 140 g / 5 oz. chèvre, fresh goat cheese
- 1 garlic clove
- ¼ - ½ tsp. cayenne pepper
- go easy on the salt
- Preheat your oven to 200 C / 400 F and grease a medium size baking dish
- Roast the breadcrumbs in a dry pan (without fat) until golden brown, set aside.
- Bring a large pot of water to a boil. Meanwhile roll the collard green leafs like a big cigar and slice thinly. Cook for 4 minutes in the boiling water, drain and immediately transfer to a bowl with ice water. Drain well and squeeze out excess water.
- Fry the diced smoked ham hock in a heavy bottom pan over high heat until browned.
- In a blender combine the milk, eggs, goat cheese, garlic clove, cayenne pepper and salt, blend until smooth.
- Transfer the ham hock, beans and collard greens into the baking dish and pour over the milk-mix. Cover evenly with the breadcrumbs and bake for 20 minutes.
- This gratin reheats very well and it also makes a great leftover dish.
You can also use half of the breadcrumbs and add one cup of Parmesan cheese.
Hello friends! I would like to send you into your weekend with some pictures of my days on St. Simons Island earlier this month. But even if your precious free days are already over and you are sitting at your desk over a cup of almost tolerable coffee… Stay tuned the next weekend is certain to come and help is on the way.
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Atlanta had its share of winter weather alerts and cold fronts this year. We experienced some freezing nights alternated with spring-like days. I enjoyed the few warm afternoons outside, eagerly soaking up enough sun to compensate for the rain, ice and snow. And there is one more thing that brought me through the winter, the thought of Italy and creamy budino. Think of budino as my rewarding system, one time walking the dog with icy wind on my face, leads in one budino and that’s just fair. Imagine I add rain to this and hello two bowls of budino. This is how ugly winter weather works for me.
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I can’t believe it’s already two years ago since I moved to Atlanta. It gladdens me that it feels like home to me by now. One of the first things I learned is, Southerners are big in eating and enjoying good food. Restaurants are on every corner, new ones seem to pop up every week and recommendations where and what to eat, are given by everyone at every occasion. At the beginning I lost track and I started to write all this down. Yes it’s that overwhelming and almost insane. If someone comes to Atlanta and reports he hadn’t had good food, he did it wrong. Read more >>
Thanks to the minimal hands on time, roasting a chicken is one of my favorite weeknight dinners. And on the other hand you prepare a comforting meal for one or two more days to come. Having said this however my enthusiasm for the chicken breast was rather limited and I only found it interesting bathed in sauces. Claiming a juicy leg of a roasted chicken made just so much more sense. While the dark meat needs longer to cook, the white parts are done, already low in fat and tend to dry out. Until recently this was accepted in my house without objection and used as an excuse to mess around with condiments. I wouldn’t go that far and say, whole chicken days are over, but these roasted chicken breasts with honey, rosemary and red wine are a much faster and not less enjoyable approach to satisfy my hunger. I actually used red wine in this recipe because I opened a bottle and could not enjoy this one, but wasn’t willing to give up on it either. I am sure white wine might also work just fine. If you join me in with the red wine use a light bodied, less tannin like Zinfandel or Pinot Noir. While shopping for the chicken breasts look for rather smaller ones, they cook even faster. Read more >>