The flavour of smoky duck breasts seasoned with herbes de Provence and grilled over charcoal blends aroma, tenderness, and crispness with the joy of open-fire cooking. Grilled tomatoes add a sweet, charred balance, layered over fresh arugula and soft mozzarella. Finished with freshly grated Parmesan and a drizzle of olive oil, it’s a simple yet elegant combination—where smoky, savoury, and fresh flavours come together beautifully.
Tag: Charcoal Grilling
Flame-grilled Salmon with a Nordic Rub
The first time I had flame-grilled salmon was at a Christmas market in Hamburg. The salmon fillet was placed on a wooden plank, secured with a metal clip, and angled to lean over a blazing wood fire grill. Watching the salmon cook over an open fire, accompanied by a mouth-watering aroma, and eating it outdoors…
Charred Baby Bok Choy
We are fortunate to have a store in a nearby village that sells Asian goods. They always have packages of fresh baby bok choy in the fridge. We buy all of our sushi ingredients except the fresh fish and seafood here too. This recipe is dead simple and can be made on a charcoal grill…
Peri Peri Chicken on a Charcoal Grill
Ralph discovered this dish from watching a cooking video on a flight to Portugal. In the video he saw, 16 chickens being grilled at once over fire between two big screens which the cooks kept flipping over – drenched in sweat but with big smiles. He made a mental note to try it at home,…
Roasted Prime Rib Low & Slow
One of the most important relationships you need in life is with a butcher (unless you‘re vegan or vegetarian). Ralph has two, and they are also farmers. One is at our local Friday farmer’s market with Ralf Stoffers (but we call him the ‘Lamb Guy’) and the other is with Günter Feddern who has a…
We are cookin' with gas! 