🍖 Pompettes stuffed with bocconcini 🧺 Ingredients - Pumps 1 lb of minced pork 1 lb of ground beef ½ cup of Italian breadcrumbs 1 cup of chorizo sausage, cut into small cubes 1 onion, finely chopped 2 tablespoons of oregano 1 clove of garlic, chopped Salt and pepper, to taste 1 egg Mini bocconcini 👨‍🍳 Preparation Mix all the ingredients (except the bocconcini). Form balls and incorporate a mini bocconcini in the center. Brown the pumps on all sides. Reserve. 🍅 Creamy tomato sauce 🧺 Ingredients 1 can of crushed tomatoes 4 cloves of garlic, chopped ½ teaspoon of chili flakes 1 cup of dried tomatoes ½ cup of cold butter, diced 1 glass of milk 🍳 Preparation Fry the garlic and chili flakes in a little oil. Add the crushed tomatoes and dried tomatoes. Simmer for 10 minutes. Pass with the mixer foot until smooth. Mount the butter sauce by gradually incorporating the cold butter cubes. Add the glass of milk and mix well. 🔥 BBQ cooking Place the pumps in the sauce. Cook on the BBQ at 350 °F for 30 minutes. Add a smoke with apple wood 🌳 for even more flavor. 🍝 Service Serve on fresh pasta, with a good gremolata 🌿👉 Melting cheese, creamy sauce, little smoky touch... solid in cursed 😍🔥 Gremolata: 🌿 Italian Gremolata for meatballs & pasta Ingredients 1 large bunch of flat parsley, very finely chopped 1 small clove of garlic, VERY finely chopped (or grated) Zest of a lemon (organic, only yellow) 1–2 tablespoons of finely grated parmesan (optional but 🔥) 1 tablespoon of extra virgin olive oil Freshly ground black pepper Small pinch of salt Preparation Mix the parsley, garlic and lemon zest. Add parmesan, olive oil, pepper and salt. Taste: it must be fresh, lemony, not too garlic. How to use it 🍝 Serve your pasta + tomato sauce + meatballs Out of the heat, soil the gremolata just before serving Finish with a little more parmesan and a drizzle of olive oil 👉 It cuts the acidity of the tomato, it wakes up the meat, it makes a serious Italian restaurant. 🔥 Even more dirty variant

In life you got to make moment for the one you love! I try to make them smile as mush as I can!

Last night, I cooked the Malabar cedar plank salmon recipe from JP’s new book, 2026 l’année du feu. The result was outstanding — juicy, perfectly cooked, lightly kissed by the cedar wood, with a beautiful crust from indirect heat. Pulled at 138°F internal, rested for 2–3 minutes, then straight to the plate. Simple. Clean. Efficient. The kind of recipe you come back to again and again.

I need simple and comfort, when in my family there is one who makes a piece on the Gravel in a stormy night. So I will be absent for a little 😢. Inspiration from @Alain Larosehttps://www.skool.com/bbqfr/brie-canneberge-fromages-en-grains-pacanes-sirop-derable-et-epice-a-gateau-bbq-quebec?p=9d1cf09b I replaced the nuts with hazelnuts And by my cranberry sauce. Cranberry BBQ Sauce Ingredients 2 cups of fresh or frozen cranberries 1/2 cup of maple syrup (no more, we want acidity) 1/4 cup of apple cider vinegar 1/4 cup of water or apple juice 1 small shallot, finely chopped 1 crushed garlic clove 1 teaspoon of Dijon mustard 1/2 teaspoon of smoked paprika Salt and pepper to taste (Soft fire option 😏) a mini pinch of chili or chipotle Steps In a small saucepan, medium heat👉 shallot + a drizzle of oil, sweat for 2–3 minutes. Add the garlic, stir for 30 seconds. Put all the other ingredients. Simmer for 12–15 minutes, until the cranberries burst. Mix or crush with a fork according to the texture you want. Taste. Adjusts: too acidic → a little too sweet syrup → a drop of vinegar