Barbeque Recipes

  Add some real HEAT to your BBQ with Spicy recipes from The Dutch Market. Using some of the imported dutch products in our collection, we have developed some ideas for spicing up your cooking! Why do plain old burgers when you can have Gouda Stuffed Burgers with just a little extra effort. Turn regular ribs Red Hot with the addition of Indonesian Spices. We have included recipes for a vegetable and a fruit side dish to round out your cook out. Enjoy!

 

Our recipe section has been expanding so we now have three categories plus our popular English translation and tips page.

Gouda Stuffed Burgers {Irene Feyen Ouellette} Top of page

Serves 6

1 1/2 shredded Mild Gouda Cheese
1 tablespoon Curry Ketchup
2 pounds of ground beef
1/2 cup finely chopped onions
1 pkg (25gr) Silvo Spice Mix - Hamburger with Herbs
6 Hamburger buns
  Butter or margarine

In a large bowl, combine cheese and curry ketchup, shape into six even patties. Mix ground beef with onions and spice mix. Shape into twelve thin patties. Place one cheese pattie in between two burger patties and seal edges to enclose cheese. Lightly oil grill. Grill patties on covered grill, over medium-hot coals approximately 6 minutes on each side or until done.

Split buns, butter and place on grill to heat. Serve burgers on buns.



Teriyaki Pepper Pork Chops {Irene Feyen Ouellette} Top of page
Serves 4
1/4 cup Ketchup Manis or Soy Sauce
1/4 cup vegetable oil
3 tablespoons of honey
3 tablespoons of dry sherry
2 teaspoons of grated fresh ginger or 1 teaspoon ground ginger
1 1/2 teaspoon Sambal Manis (pepper/soya condiment)
4 pork loin chops, 1 inch thick

In a shallow glass serving dish, combine all ingredients except pork chops. Add pork chops and baste. Cover and refrigerator at least two hours, preferably overnight. Baste occasionally. Drain chops, reserving marinade. Grill over medium-hot coals, cover and cook 30 to 40 minutes. Turn once, baste often. Serve with grilled vegetables and rice.



Grilled Cilantro Tomatoes {Irene Feyen Ouellette} Top of page
Serves 4
2 large tomatoes
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh cilantro or 1 teaspoon dried cilantro
  Salt and pepper to taste

Slice each tomato in two, crosswise. Remove excess juice and seeds. Drizzle tomatoes with oil. Place one sheet of foil on grill over medium coals. Place tomatoes on foil. Cover and cook 10 minutes or until heated. Remove and sprinkle with cilantro, salt and pepper. Serve.



Red Hot Ribs {Irene Feyen Ouellette} Top of page
Serves 6-8
7 pound beef back ribs (two 3 1/2 pound slabs)
1 cup of water
1 cup Curry Ketchup
2 tablespoons lemon juice
1 tablespoon Sambal Oelek (pepper condiment)

Arrange two rectangles of double-thick heavy-duty foil. Place one slab of ribs in the center of each rectangle. Sprinkle 2 tablespoons of water over each slab. Wrap each slab with foil, sealing edges but leave room for heat circulation. Place foil packs on grill over low to medium coals, cover and cook for 1 1/2 hours, turning packs every half hour.

In a small saucepan combine remaining 3/4 cup of water with rest of ingredients. Bring to a boil. Reduce heat and simmer for 8 to 10 minutes. Remove ribs from foil and place on medium coals and grill for 30 minutes, turning over occasionally and basting with sauce often. Bring remaining sauce to boil and serve with ribs.



Curry Chicken BBQ {Irene Feyen Ouellette} Top of page
Serves 4
1 cup chicken broth
1/4 cup Curry Ketchup
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 pkg (25gr) Silvo Spice Mix - Curry Chicken
1 broiler-fryer (3 pounds), quartered

In a small saucepan, combine all ingredients except chicken. Bring to a boil. Set aside to cool. Place chicken in shallow glass baking dish. Pour warm sauce over chicken, cover and refrigerate for at least two hours. Place chicken on grill, skin side up, over medium-hot coals. Leave uncovered and cook 45 to 60 minutes or until fork tender, turning often and basting with marinade. Serve with grilled potatoes and summer salads.



Fabulous Fruit Kabobs {Irene Feyen Ouellette} Top of page
Serves 8
1/2 cup butter or margarine, softened
1/3 Dark Treacle Syrup or maple syrup
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1 fresh pineapple, cored, peeled and cut into 1 inch cubes
2 fresh pears cut into wedges
2 fresh apples cut into wedges

In a small bowl combine butter, syrup and mint. Thread pieces of fruit on to skewers. Brush with syrup mixture. Place on grill over medium-hot coals for 3 to 5 minutes. Turn over and brush liberally with syrup mixture. Serve.