- Deep Purple, Highway Star
- Queen, We Will Rock You
First things first – get the BBQ set up, light a fire under those coals. Then the next first thing: Mix 2 G&Ts and hand one to your wife (or whoever might be there – adjust number of drinks to fit if you must).
- Was (Not Was), Walk The Dinosaur
- Veronica Maggio, Jag Kommer
Somewhat in advance*, at least half an hour but a few hours is all good, trim two pork tenderloins and stuff them into a not-too-big plastic bag of the kind you can have food in in the fridge. Mix soy sauce, honey, finely chopped garlic and grated ginger, dump it into the bag and close it, leaving as little air in there as you can. Massage the marinade well into the meat, leave it in the fridge until it’s time to get the meat on the barbeque.
* Does that make the first things above not quite the first anyway? Ermmmm… 😉
- Richard Marx, Right Here Waiting
- Frankie Goes To Hollywood, Relax
Right. Risotto with asparagus. Well … let’s not forget the meat. Risotte should take around 18 minutes to do once the soup starts going in, so now’s a good time to put the meat on indirect heat out there and put the lid on. Yep, as one of the many Danes that give Weber the highest market share in any country, I use a grill with a lid (model’s not 100% accurate, but you’ll get the gist).
Now, finely chop an onion and a clove of garlic and some celery, too – (alas, today I didn’t have any). Oil in a pot, get the heat going – but not dramatically high. The onions get to simmer, not end up dark brown and shriveled.
- Joan Jett, Tush
- Blondie, Hanging On The Telephone
Add the rice – risotto (Arborio) rice, please – and let them simmer for a minute or two until they start getting clear. Add white whine (optional but good), let it reduce. Start adding stock/soup, stir, stir, wait, stir and repeat. Early on, add a twig of rosemary.
- Lou Bega, Mambo No. 5
- The Troggs, Wild Thing
- Evanescence, My Immortal
Rinse and cut green asparagus into bite sizes. Drop them in the risotto for the last … 5 minutes or so (my wife says 2). Get a chunk of Parmesano Reggiano out of the fridge (you really want to have some there!) and grate a nice little heap of it. If you’re anything like me, cut a slim slice and munch – just to be sure, it’s good of course. It is!
- Bon Jovi, Dead Or Alive
- Diana Krall, Frim Fram Sauce
When the rice are done, take the pot off the heat and stir in parmesan and a little butter, let stand for a 2-3 minutes. Serve with the meat that’s by magic come in from the grill now, has rested a little and been nicely cut. Have it with the rest of the white wine – or a red if you’re so inclined.
- Saybia, The Second You Sleep
- Shu-Bi-Dua, Rund Funk
Photo courtesy of Hiltrud Möller-Eberth on Flickr