Pizza with Fig, Brie and Thyme
A while ago I gave you the recipe for my Hawaiian pizza. Crazy how many times I had to read “nooooooo, no Hawaiian pizza, ever”. ...
by Hot Cuisine De Pierre
Poire Belle Hélène on the BBQ
Was it in Grillmasters (the TV programme) that a well-known cook said that desserts do not belong on a barbecue? I straight away think of mine ...
by Hot Cuisine De Pierre
Pork Crown Roast Tex-Mex
A fact about me: I’m in favour of big chunks of meat. Cook them slowly, put them on the table, carve and enjoy.One more fact ...
by Hot Cuisine De Pierre
PIZZA HAWAII, THE ONE AND ONLY
PreparationPut the flour in a big bowl. Make an indentation in the middle.Crumble the yeast into the lukewarm water. Stir until it is dissolved. Pour ...
by Hot Cuisine De Pierre
Spicy sticky chicken wings
PreparationTransfer the ingredients for the rub to a food processor or a mortar. Mix or pound everything until it is finely chopped.Put the ingredients for ...
by Hot Cuisine De Pierre
Pizza burrata and mint pesto
Preparation:Put the flour in a big bowl. Make an indentation in the middle.Crumble the yeast into the lukewarm water. Stir until it is dissolved. Pour ...
by Hot Cuisine De Pierre
DUROC PORK NECK PITAS WITH GARLIC MAYO AND BACON CRUMBLE
As loyal readers, you know where I procure my pork. At Schurmans in Kortenaken, a butcher shop that is always pleasant to visit. 100% Duroc. ...
by Hot Cuisine De Pierre
SMOKED TOMATOES WITH BURRATA AND CAPERS
by Hot Cuisine De Pierre
PORK BELLY SANDWICH
Time to get out my new smoker again. This time Oskar will be joined by a couple of sweet pointed peppers and a piece of pork ...
by Hot Cuisine De Pierre
Risotto of smoked celeriac
The last months of 2016 were dominated by smoking. It was clear in 2016 that smoking was all the craze again. I did it myself ...
by Hot Cuisine De Pierre
Hummus of smoked pumpkin
In the last few months there’s been a lot of smoking going on at the Hot Cuisine de Pierre. You may recall the pulled pork ...
by Hot Cuisine De Pierre
Moink Balls
Peal and dice the garlic finely. Mix into the mince. Add cheese, breadcrumbs, egg and seasoning. Shape into balls about the size of a table ...
by Hot Cuisine De Pierre
Smoking: Pulled pork roll
Low & slow, that has definitely reserved a space in my look back at 2016. After the ribs, it is now time for the pulled ...
by Hot Cuisine De Pierre
Home-smoked slamon with Bruichladdich Whisky
Before you smoke, you need to cure the product in a salt mixture. You fortify the salt with spices of your choice. I rubbed the ...
by Hot Cuisine De Pierre
Pull apart bread “Hawai & chicken"
It must have been one of the summer hypes: pull apart bread. Normally, this is made in the oven but, during one of the few ...
by Hot Cuisine De Pierre
Pizza with Merguez sausages, mozzarella and tomato
by Hot Cuisine De Pierre
Spareribs 'Pannepot Reserva 2010'
Should there ever be a poll for the most popular meat on the barbecue then ribs or spare ribs would certainly be among the potential ...
by Hot Cuisine De Pierre
Chilli con carne in a Dutch oven
Recently, I got out my brand new Barbecook Dutch oven. This is a cast iron pot on legs that you place in the coals or ...
by Hot Cuisine De Pierre
'Chicken on a can': chicken with whisky, apple juice and hay up its ass
I got a new toy this summer, the Barbecook poultry roaster. The system is based on ‘chicken on a can’. This is a classic, where ...
by Hot Cuisine De Pierre