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A family get together, a sunny Sunday afternoon. Meat was marinated overnight. Just brushed with some olive oil and we were ready to grill and chill!

His name is Kiko, a baby poodle. So hyper for the barbeque party!
Spreading out some charcoals, ready to start the fire!
The star of the barbeque was actually the broiled onions! They were surprisingly good and sort of a new experiment (for me)!
The pork chops were great too! Juicy and full of flavor from the overnight marinade.
The steak was perfect on a flaming grill! Tender and medium rare, exactly 3 min cooking on each side!
The last 2 pieces of herb de provence marinated pork chop!
The flames went down abit, time to grill some teriyaki wings and fish!
Broiling onions still going!
Grilled some Italian sausages while waiting for the wings, fish and onions…
› I marinated the steak with a dry rub, a mixture of garlic and a heavy load of different herbs, salt and pepper. At last a touch of whisky.
› The pork chop was prepared with a simple marinate, just some herb de provence, salt and pepper.
› The  chicken wings were marinated with teriyaki and soy sauce. When they were almost done on the grill, we added some honey. Yummy!
› Also grilled some tomatoes, green and yellow zucchinis.
› Broiled vs Grilled Onions. With salt, pepper, and some chicken powder, I wrapped individual whole onions with foil. They took a long time to cook, but they were great. Juicy and tasty. The grilled onions on the other hand, weren’t as good. This experiment was actually inspired by a baked onion recipe I saw from Dine and Dish, I just decided to apply it on a grill!
› The grilled onions turned out delicious. Everybody loved them and there was not 1 bit left.

Baked Onion.

  1. Slightly hollow out each onion.
  2. Arrange onions in small baking dish.
  3. Place 1 bouillon cube in each onion, top with butter and 1 tsp brown sugar.
  4. Bake at 350 for 30 minutes.
  5. These can also be made on the grill.
  6. Just double wrap in aluminum foil and grill until tender.

Lime Grilled Shrimp.

  1. Mix together the first 8 ingredients in a bowl.
  2. Add shrimp; toss to coat.
  3. Let stand at room temperature for 10 minutes to marinate.
  4. Thread shrimp on metal skewers; reserve marinade.
  5. Place skewered shrimp on grill over medium heat.
  6. Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.

Creamy Tomato Soup.


1 tablespoon of olive oil
1/2 onion, chopped
1 garlic clove, chopped
3 cups of chopped tomatoes (use fresh when in season, otherwise use good quality canned)
3 cups of tomato juice
10 fresh basil leaves
1 1/2 teaspoons of salt
1/2 teaspoon of freshly ground pepper
1 cup of half and half
4 tablespoons of butter
Heat the oil over medium heat in a large pot and cook the onions and garlic until they soften, about 10 minutes. Add the chopped tomatoes and the tomato juice and simmer for 20 minutes, until soup thickens slightly. Blend the soup along with the basil leaves, return soup to pot and season with salt and pepper. With the soup on low heat, add the half and half and the butter, stirring until it’s all combined and the butter is completely melted.
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