Grilled corn salsa

Grilled sides are of course,Grilled corn salsa ready to go you guessed it, better than un-grilled sides. And it’s corn season here in Norway now. It lasts only for a very short time here, about a month, which of course means: eat as much corn as you can, now! This grilled corn salsa is perfect with steak, burgers, ribs,  fish, venison – it goes well with all grilled proteins really. It takes a little time to make, but I promise you, it will be worth it.

Time: 60 minutes
Skill Level: Easy


What you will need:

  • 5 pieces of corn, on the cob, with the husks
  • 20 cherry tomatoes
  • 1 red onion
  • 1 cup of coarsely chopped cilantro
  • 2 tbsp homemade mustard (or you can buy one)
  • 2 tbsp olive oil
  • 5 tbsp apple cider vinegar
  • Juice from 1 lime
  • 1 tbsp honey
  • Salt & Pepper
  • 2 tbsp butter

The only way to grill cornHow to do it:

Fire up your grill according to the 50/50 setup. Place the corn cobs, husks on, directly over the fire. Turn them about every 4-5 minutes. While they’re grilling, get a large bowl, and pour in olive oil, mustard, vinegar, lime juice and honey. Whisk it well together to a dressing, and season well with salt & pepper. Coarsely chop cherry tomatoes and red onion, and mix that with the dressing.

Now you can focus on the corn. Once the husks are nicely charred on all sides, take the Peel back the husks and sear it!corn off the grill, and remove the husks. You might need to let it cool a bit depending on your “chef hands” level.. Once the husks are removed, brush lightly with vegetable oil, and lightly sear (not char) the corn directly over the coals. This should be very quick, so keep turning them all the time, or you will end up having burnt corn.

The corn is now almost ready! Time to get it off the cob. I like to do this in some kind of deep dish, but if you want corn all over your kitchen, you can do it on a cutting board. Set the cobs upright and use a knife to remove the corn from the cob. Once it’s all removed, mix it with 1-2 tbsp of Maldon salt, and the 2 tbsp butter. Grind some pepper over it too. Then, put it in the large bowl with the rest of the stuff, add the chopped cilantro, and mix it up. I like to serve this salsa lukewarm like it should be now, but it also keeps well in the fridge. Enjoy!

Baby back ribs, green apple slaw and grilled corn salsa. Nuff said. EAT!


Grillet maissalsa

Grilled corn salsa ready to goGrillet tilbehør er selvsagt bedre enn ikke grillet tilbehør. Og nå er det maissesong i Norge! Butikkene bugner over av deilig fersk mais, noe de ikke gjør de 11 andre månedene i året. Så her er det bare en ting å gjøre: spis så mye mais som mulig, nå. Denne maissalsaen passer perfekt til biff, grillet fisk, baby back ribs, ja til bortimot alle proteiner du måtte finne på å slenge på grillen. Den tar litt tid å lage, men du kommer garantert til å synes at det var verdt det.

Tid: 60 minutter
Vanskelighetsgrad: Enkel


Hva du trenger:

  • 5 maiskolber, med bladene på
  • 20 cherrytomater
  • 1 rødløk
  • 1 kopp med grovhakket koriander
  • 2 ss med hjemmelaget IPA-sennep (eller du kan kjøpe en god sennep)
  • 2 ss olivenolje
  • 5 ss eplesideredikk
  • Juice fra 1 lime
  • 1 ss honning
  • Salt & pepper
  • 2 ss smør

The only way to grill cornFremgangsmåte:

Fyr opp grillen din med såkalt 50/50 oppsett, dvs. kull på ene halvdelen. Plasser maiskolbene med bladene på direkte over kullet. De må snus ca. hvert 4.-5. minutt. Mens maiskolbene grilles, finn en stor bolle og hell oppi sennep, olivenolje, eplesideredikk, limejuice og honning. Visp dette sammen til en dressing og krydre den med salt og pepper. Grovhakk cherrytomater og rødløk, og bland det med dressingen. Vent med koriander til servering, den smaker best da.

Nå kan du fokusere på maisen. Når bladene er godt svidd på alle sider, tar du maisen avPeel back the husks and sear it! grillen, og fjerner alle bladene. Du må kanskje la maisen kjøle seg litt før du gjør dette, alt etter hvor mye kokkehender du har. Når bladene er fjernet, pensler du maiskolbene med litt vegetabilsk olje, før du bruner dem direkte over kullet. Dette går veldig fort, så her må du bare snu, snu og snu, hele tiden, hvis ikke ender du opp med brent mais.

Nå er maisen nesten klar! Neste steg er å finne en dyp form eller lignende, sette maiskolbene på høykant, og skjære maiskornene av kolben. Når alt er av, blander du inn 1-2 ss Maldon-salt, og 2 ss smør. Kvern litt svart pepper over maisen også, før du putter den i bollen med resten av salsaen, sammen med den grovhakkede korianderen, og bland alt godt. Jeg liker å servere den lunken med en gang, men den holder seg også godt i kjøleskapet noen timer.

Baby back ribs, green apple slaw and grilled corn salsa. Nuff said. EAT!

Sweet and Smoky BBQ Sauce

Sweet and smoky sauce!Been a long time since I posted a BBQ sauce recipe, so here is another favorite. Not very spicy, but smoky and sweet. Goes great with sausage, pork ribs, chicken and pulled pork sandwiches, and a favorite at my house for the people who can’t take the heat of a lot of my other stuff.

Time: 30 minutes
Skill Level: Easy

You’re going to need:
3 tbsp dark brown sugar
1/4 cup of honey
1/4 cup of molasses
4 tbsp of Worcestershire sauce
2 tbsp liquid smoke
2 tsp chili powder
1 tsp ground cloves
1 tsp cinnamon
1 tsp ground black pepper
1 tsp maldon salt or more to taste
2 tbsp fine grain mustard
2 tsp garlic powder

1/2 cup apple cider vinegar
2 cups of ketchup

Sterilizing jars in the oven. Easy!How to do it:
This couldn’t be easier. Chuck everything except the ketchup in a saucepan, stir well and bring to a boil. Let simmer for 10 minutes. Add the ketchup, bring to boil. Taste. Add vinegar, sweetener, salt and pepper until you get your preferred flavor. Let cool, put in jars. Keeps for months in the fridge if you use sterilized jars.


Chipotle Beef BBQ Sauce

Chipotle BBQ Sauce for beef ribs!Came up with a new BBQ sauce today. The plan is to use it for beef short ribs, so that’s what I thought about when coming up with the flavour profile for it. It’s slightly sweet, very tangy, and as spicy as you want to make it. I ordered some delicious dried Chipotles from iHerb. They’re kinda hard to come by in Norway. If you can get them locally where you live, consider yourself lucky. Here’s what I did.

Time: 45 minutes
Skill Level: Easy

You’re going to need:
1 yellow onion
6 dried, whole chipotle peppers
4 whole fresh chillies (I use some medium to mild ones)
1 tbsp vegetable oil
1 tsp sea salt
1/2 cup apple cider vinegar
1/2 cup A1 Steak Sauce
1/2 cup of ketchup
2 tbsp bourbon
2 tbsp ground cumin
2 tbsp paprika powder (preferably the Spanish, spicy variety)
2 tbsp freshly ground pepper
3/4 cup of brown sugar
2 tbsp molasses

Cooking with chipotles!First thing you want to do is heat up some oil in a saucepan. Then add finely chopped onions, garlic, fresh chillies, and the chipotle peppers. Let them caramelize on low for about 15 minutes, then add the other dried spices and cook another 5 minutes.

Now you can add the A1, the vinegar, the ketchup, and the sugar. let it simmer until you get the desired thickness, and remember the sugar will make it thicker when it’s cold, so if you plan to primarily serve it cold, you should consider that.

Once it reaches it desired thickness, it is time to blend. The cool thing here is you can take out one or more whole chipotles, blend, taste and see how spicy it is. If it’s not hot enough for you, add inn chipotle(s) and blend again until it’s just right for you. How cool is that!?

My wife loves her new Dymo labeller...

Make your own craft beer mustard

Soaking mustards seeds in delicious beer!I am big into craft beer these days. I have a particular fondness for American style, hop-crazy IPAs and double IPAs. So I decided to try and make some mustard with an IPA twist to it. If you prefer, you can use other beers as well, I have tried some strong tasting stouts and had success with those too. Mustard is easy and fairly cheap to make, and since the whole process requires no cooking, tasting and adjusting while going along is easy! So why don’t you make your own mustard to go with those delicious smoked brats?



Time: 60 minutes work, 18-24 hours total incl. waiting
Skill Level: Easy

You’re going to need:

  • 200 grams of mustard seeds (a 50/50 mix of brown/yellow works fine)
  • A small bottle (12 fl oz/330ml) good beer, I like to use a hoppy IPA
  • 1-2 tsp sea salt
  • 1-2 teaspoons of chili flakes
  • 6 tablespoons of honey, maple syrup can also work well
  • 0.5 cup of good vinegar (I prefer white wine vinegar for this mustard)

How to do it:

  • The night before making the mustard, put all the mustard seeds and your beer into a DSC_1624bowl, mix well, and leave overnight. This will allow the seeds to soak up all the beer.
  • Once soaked overnight, put the mixture in a food processor. Add remaining ingredients, pulse until you’ve got the consistency you like. If the mustard is too dry for you, add some water if needed
  • Since this is a no cooking process, have a taste, and balance out with honey, vinegar, salt and chili to your tastes
  • If you put this stuff in sterilized jars, it will last you weeks/months. Your mileage may vary here.

Eastern North Carolina style vinegar sauce

Eastern North Carolina style vinegar sauce

This is one of the most basic, old-school barbecue sauces you can make. It comes from the Eastern parts of North Carolina, where they’re pretty adamant about how this sauce should be meady. Those Western North Carolinians put some ketchup in theirs, which I hear is a big no-no in the eastern parts. It is specifically designed with pulled pork in mind, and that’s really the only thing I use it for. Just whisk these ingredients together until the sugar is dissolved in the vinegar. You can always give it a quick boil if you want to, I normally don’t:

  • 1 cup of apple cider vinegar
  • 2 tbsp ground chili flakes
  • 2 tsp sea salt
  • 1 tbsp ground pepper
  • 2 tbsp brown sugar

This should be enough for two pork butts. Just mix it in with the meat before serving. Enjoy!

Spicy Fennel Ketchup aka Ketchup for grownups

Homemade spicy fennel ketchup

I like experimenting with making ketchups. The regular Heinz ketchup is of course aclassic that will live forever, but sometimes it’s good to have a ketchup with more taste to it, especially for spicy sausages and on burgers. In this one, a spicy fennel taste is what I’m going for. This recipe makes about 2 jars of delicious homemade ketchup.

Time: 60 minutes
Skill Level: Easy

You’re going to need:
8 smoked, roasted chillies
2 cans of chopped tomatoes (If you live in a part of the world with GREAT tomatoes, you can use fresh ones instead. Lucky you!)
0,5 cup tomato paste
2 tbsp rapeseed oil
6 tbsp apple cider vinegar
1 cup of brown sugar (I use the sticky kind)
1 tbsp worcestershire sauce
2 tbsp freshly ground fennel seed
1 tsp marjoram
1/2 tsp ground cloves
1 tbsp ground pepper
1 tbsp ground cumin
1 tbsp maldon salt
2 tbsp ground chili flakes

Fennel seeds

Put your smoked and roasted chillies with rapeseed oil in a blender, and blend to a fine paste. Combine with everything else in a saucepan, and bring slowly to a boil. Let it simmer for 45 minutes or until desired consistency is reached. Blend in batches until desired smoothness is achieved. Let it cool to room temperature before putting in containers and storing in the fridge. Sterilize your equipment and jars, seal them properly, and this kind of sauce will stay good for many months in your fridge.

Rocket Fuelled Bull BBQ Sauce

I make my own BBQ sauces. It’s fun, it’s a lot cheaper than buying them (at least here in Norway), and it means you can tailor the sauce to your particular tastes. I think it’s good to make as much as possible of my food from the ground up, because then I know what’s in it. Call me paranoid, but I don’t always trust the food industry to make the healthiest choices on my behalf… Also, it’s not a very difficult thing to cook. This is a sweet, tangy sauce with quite the kick to it. Which is just what I like for any BBQ beef dish.

Chillies stringed up on steel string and smoking on the BBQ

Time: 60 minutes
Skill Level: Easy

You’re going to need:
1/2 yellow onion
8 whole fresh chillies (I use some medium to mild ones)
1 tbsp rapeseed oil
1 cup apple cider vinegar
2 tbsp Dijon mustard
1/2 cup Worcestershire Sauce
2 tbsp freshly squeezed lemon juice
0,5 cups of good bourbon
1 tbsp ground cumin
2 tbsp paprika powder (preferably the Spanish, spicy variety)
2 tbsp freshly ground pepper
1,5 cups of brown sugar
2 tbsp of liquid smoke (not necessary if you smoke the onion and chillies)

Ideally, I like to smoke and roast the chillies and onion on the grill beforehand, I normally do this while BBQing something else. If you don’t have time for that, just deseed chillies, chop onion, saute in the rapeseed oil, and then put in a blender to make a smooth paste. Combine the paste and the rest of all the ingredients in a saucepan. Whisk once in a while and let it simmer for 30-45 minutes until desired consistency is achieved. Let it cool to room temperature before putting in containers and storing in the fridge. Sterilize your equipment and jars, seal them properly, and this kind of sauce will stay good for many months in your fridge.

The finished sauce. I still draw at a kindergarten level, I know. Thanks.