Chicken wings

                         Grilled chicken wings with grilled vegetables...

chicken wings marinade:

-         paprika

-         pepper and salt

-         barbecue sauce

-         olive oil

-          vinaigrette

marinade for minimum 2 hours

On the grill 15-20 min and grill with the vegetables some onion , paprika mushroom,

zucchini and chili paprika....

FOOD AND TRAVEL :PRAGUE

FOOD AND TRAVEL :PRAGUE

Creamed Beetroot soup

·                             4 beets, washed, or 2 cups sliced canned or jarred beets

·                             4 cups meat or vegetable stock

·                             1 teaspoon sugar

·                             Salt and black pepper

·                             1/2 cup sour cream

·                             2 tablespoons all-purpose flour

·                             Chopped fresh dill for garnish

Beer Can Chicken

  1 (4-pound) whole chicken

2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper

Paprika 3 tablespoons of your favorite  spice 
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees. 
Serve with potatoes, mushroom sauce and avocado salad......

Steak beef with mushroom sauce and potatoes,

Weekend time for grill
Steak beef with mushroom sauce and potatoes,,,,

Barbecue ribs and vegetables

Grill season ( barbecue ribs and vegetables)....

CHICKEN MEAT

                                        Chicken burgers with couscous…

CHICKEN MEAT 10 MIN ON THE GRILL, COUSCOUS COOKING 5 MIN.

SERVE WITH MOZZARELLA SALAD!!!

Creme Brulee

Creme Brulee

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together half cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme  from the refrigerator for at least 30 minutes prior to browning the sugar on top. Serve with raspberry and blubbery ....