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Mixed grill

Mixed grill


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We prepare the meat first.

In a large bowl, mix the pork spices with a little high salt, 3 tablespoons of oil and hot pepper jam, then pass each piece of neck and pork breast through this mixture.

Separately make the chicken mixture. Let the meat rest for about 4 hours. Then we start to prepare the grill, grease the hot grill with ham, then place the meat in this order, the pork neck, then the pork breast, the chicken legs and finally the small one.

I served it with a sauce of tomatoes and baked peppers, mixed with chopped garlic, salt, pepper.


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7 Lebanese spices

The seven Lebanese spices (also called the Lebanese spice mix) are often used in recipes that use minced beef or mutton.

Seasoned whole croutons

Recipe for wholemeal bread croutons seasoned with onion, garlic, basil and oregano


Barbecue barbecue

Another excellent Greek recipe that is prepared from mullets striped, a over highly prized, which lives in the Mediterranean Sea.

The striped charcoal has not only a pleasant aroma, but also a very attractive appearance, its skin being silver and pink.

After being cleaned and gutted, the striped barbel is usually filled with a mixture of canned lemons, hot peppers and parsley, then wrapped in a vine leaf, like those used to make dolmodes.

The fish prepared in this way is grilled, and before being served, it is sprinkled with olive oil and lemon juice. The diners must first open the vine leaves and then eat the fish.

Usually, the fish wraps around the leaf so that it looks as if it were wearing a coat in other words, the head and tail remain uncovered.

But there are also chefs who use more leaves and cover the fish completely.


How to grill turkey

So, with the whole heel, cleaned of matte, get to work. After washing it, sprinkle with a lot of sea salt and leave it on a plate for a few tens of minutes, to get a little salt. Then wipe well with paper towels. Grease with olive oil and salt again.

It is assumed that in the meantime you made the fire and heated the grill. At two kilograms, the heel is 4-5 cm in the middle. Ten minutes on each side, at a medium to high heat, should produce a perfectly prepared turkey. The challenge is to return it, for which you will need the above-mentioned spatula and a kitchen tongs, which you are supposed to have in the kitchen if you want to cook recipes from this site. Metal pliers with hard silicone heads (usually black, the colored ones withstand higher temperatures but are soft and you lose the goods between the pan / grill and the plate & # 8230).

The turkey at the garatar fits perfectly with new potatoes fried in an oil bath and young garlic sauce. But if you want something finer and more delicate, grilled asparagus does the job.


Grilled vegetable skewers - a gastronomic craze

If you do not like to eat a lot of meat dishes or you are on a diet, you can always prepare grilled skewers with vegetables. You will be surprised when you try them. Try the recipe below!

ingredients: bell peppers, red onions, zucchini, mushrooms, olive oil, salt, pepper, paprika, oregano, basil, garlic powder.

This grilled vegetable recipe can be customized according to your preferences or what ingredients you have at hand.

Wash the vegetables well, then dab them with a paper towel to remove excess water. Cut them into large pieces and place them one by one on the skewer sticks. Grease them with olive oil, then sprinkle salt and freshly ground pepper over them. Mix one tablespoon of each ingredient (paprika, garlic powder, oregano and basil) in a bowl, then sprinkle the mixture over the vegetables, taking care to get everywhere. Put the skewers on the hot grill and leave them until you notice that they become slightly crispy. Serve them immediately.


10 essential ingredients for a successful barbecue

The barbecue season has begun, so stock up on everything you need to get the most delicious meals outdoors. If you want to cook like a professional chef, we have made a list of ingredients that will be useful.

1. Several types of salt
Every chef, amateur or professional, knows that you can't cook without salt. It enhances food tastes. Well, when it comes to grilling, there are little secrets about this ingredient: salt the meat before and after you throw it on the hot grill, but not anyway: first sprinkle Kosher salt on it, and finally, sea salt .

2. Suitable spices
Besides salt, the secret of a successful steak or grilled vegetables lies in the spices used. Smoked paprika, onion and garlic powder, freshly ground black pepper & ndash keep them all close.

3. Grill sauce
Barbecue sauce can be found everywhere and you shouldn't miss the basket for grills this summer. But we give you a piece of advice: give it a personal touch with a little fruit or lemon juice. This gives it a unique taste.

4. Ground coffee
If you want to try other recipes for barbecue, ground coffee is an ingredient to stop. Rub the pieces of meat with 1-2 tablespoons of coffee and throw them with confidence on the grill.

5. Apple cider vinegar and apple juice
You may be wondering what these two ingredients are looking for on your grill shopping list. Well, know that these are secret weapons if you want to cook pork. Professional chefs inject apple cider vinegar or apple juice into the meat before putting it on the grill to make it softer. These two are also basic ingredients for sauces and grilled marinades.

6. Chilli powder
You can use it especially in sauces, but also to season your meat and vegetables. If you like spicy food, make sure you have this spice on hand.

7. Unsalted butter
Even if you cook the meat on the grill, that doesn't mean you don't need a little butter. Use it to add a little consistency to the sauces, but also to grease the steak after removing it from the grill.

8. Grilled spices
Of course, to save time, you can buy a ready-made spice mix, and then you can adapt it to your tastes.

9. Chimion
Caraway is a common presence in Mexican, North African and Indian dishes, and its slightly smoky aroma makes it great for grilling.

10. Jams and jellies
You're probably thinking now - what do they have to do with the grill? Well, you can be creative and use them for sauces.

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Prepare the grill like a pro and serve it to your loved ones regardless of their preferences, from little done to well done, with the Tefal OptiGrill Elite electric grill.

The patented sensor measures the thickness of the ingredients and automatically adjusts the cooking parameters so that the final result is perfect. The grill benefits from a smart technology that will help you step by step to cook your favorite recipes exactly as you like, from little to well done.

The new Searing Boost function offers the possibility to prepare a perfect barbecue, just like in a restaurant.

Enjoy a variety of delicious recipes, easily prepared, thanks to the 12 automatic programs: chicken, fish, vegetables and much more, without the need to monitor the preparation process.

The plates and the tray for collecting the juice are removable and compatible with the dishwasher for easy cleaning every time.


Fish recipes & # 8211 Fish borscht

Those who love a good fish borscht should know that it can be prepared at home, if you have the right ingredients.

It is not necessary to have water from the Danube for fish borscht, this being an endangered practice even in the villages of Lipovans in the Danube Delta. For fish borscht you need:

  • roach
  • Carp
  • rudd
  • crucian
  • Smoothly
  • I know that
  • Somotei - a smaller sleep

The important thing is to be freshwater fish!

Put sturgeon head and trunk in the pot, if you can get it, if it doesn't work, carp, catfish or novac. Also, large pieces of catfish or sturgeon - medallions, for the meat that will be served with borscht. You need about 2 kg of fish from the above and about 3 liters of water. Carrot, celery and parsley, 2 large onions, 3 bell peppers, 4 well-cooked tomatoes, from which to give the juice on the outside, 1 liter of homemade borscht or 2 lemons for sour, fresh larch, salt, pepper and oil.

The roots are put on the large grater, and they are fried with onions, peppers and ripe tomatoes. Then put the boiled water, bring to a boil, then at the end add the fish for 20-30 minutes. The borscht comes warm, at the end, and boils. It goes well with salt and pepper. Small fish with many bones can be thrown away, the juice is served with fresh larch and hot peppers to taste, the meat on the medallions or large pieces of fish are served at the table separately, on a plate. We recommend homemade bread and good appetite!

For those who love fish, don't forget that fish can be prepared in various ways, there are thousands of recipes with fish & # 8211 fish stew, fish stew.


10 essential ingredients for a successful barbecue

The barbecue season has begun, so stock up on everything you need to get the most delicious meals outdoors. If you want to cook like a professional chef, we have made a list of ingredients that will be useful.

1. Several types of salt
Every chef, amateur or professional, knows that you can't cook without salt. It emphasizes the tastes of food. Well, when it comes to grilling, there are little secrets about this ingredient: salt the meat before and after throwing it on the hot grill, but not anyway: first sprinkle Kosher salt on it, and finally sea salt. .

2. Suitable spices
In addition to salt, the secret of a successful steak or grilled vegetables lies in the spices used. Smoked paprika, onion and garlic powder, freshly ground black pepper & ndash keep them all close.

3. Grill sauce
Barbecue sauce can be found everywhere and you shouldn't miss the basket for grills this summer. But we give you a piece of advice: give it a personal touch with a little fruit or lemon juice. This gives it a unique taste.

4. Ground coffee
If you want to try other recipes for barbecue, ground coffee is an ingredient to stop. Rub the pieces of meat with 1-2 tablespoons of coffee and throw them with confidence on the grill.

5. Apple cider vinegar and apple juice
You may be wondering what these two ingredients are looking for on your grill shopping list. Well, know that these are secret weapons if you want to cook pork. Professional chefs inject apple cider vinegar or apple juice into the meat before putting it on the grill to make it softer. These two are also basic ingredients for sauces and grilled marinades.

6. Chilli powder
You can use it especially in sauces, but also to season your meat and vegetables. If you like spicy food, make sure you have this spice on hand.

7. Unsalted butter
Even if you cook the meat on the grill, that doesn't mean you don't need a little butter. Use it to add a little consistency to the sauces, but also to grease the steak after removing it from the grill.

8. Grilled spices
Of course, to save time, you can buy a ready-made spice mix, and then you can adapt it to your tastes.

9. Chimion
Caraway is a common presence in Mexican, North African and Indian dishes, and its slightly smoky aroma makes it great for grilling.

10. Jams and jellies
You're probably thinking now - what do they have to do with the grill? Well, you can be creative and use them for sauces.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Mixed barbecue - Recipes

On April 13-14 (Saturday and Sunday) the event "Days of Hungarian Gastronomy" took place in Pipera Square, where I, together with Alexandru Cirtu, prepared some Hungarian dishes on the grill and in the cauldron, plus other dishes required by to those present at the event.

I prepared on the grill a Pleskavita (Pljeskavica) of 2 meters (20 kg). Pleskavita is eaten in Hungary, Serbia, Bosnia and Herzegovina, Montenegro and the Republic of Macedonia, and can be found in Romania, Slovenia, Croatia and Bulgaria. Pleskavita, traditionally, is made from a mixture of meat. So did we, from 10 kg of beef, 5 sheep and 5 pork.

I also made Hungarian paprika, grilled lamb, grilled lamb organs, grilled bananas and pears with caramel sauce with honey and chicken skewers with saffron. :))

If she kept visiting us, we wanted to cook Maria Secrieriu as well, but it wasn't to be. I never found my butcher. :)), this after I toured the market and took everything I needed.

I liked Pipera Square. Very nice and rich market! I had a wide range of vegetables and fruits. There I saw arugula, artichokes, asparagus, baby spinach, dried gooseberries, all kinds of lentils, products that you can't find in all stores, not to mention other markets. :), dairy, meat and just about everything you need to find in a market!

Most of all, I liked 2 things there: the ice cream machine, which had an ice cream with a unique taste, from Greece or made in Greek style. and the "Fresh Vitamin" booth, which had fresh fruit juices and portions of fresh fruit. and they also had online sales. something new for me in Romania. I enjoyed a mix of pineapple, orange, carrot and banana juices. I remembered the natural juices sold on all the main streets of Tehran! :) You can find more details on their website www.freshvitamin.ro and I am sure you will like it too. )

At the "Hungarian gastronomy days" there was also a concert of Hungarian and Romanian music, traditional Hungarian dances and other performances.

We were also visited by loved ones. My mother also visited us, together with my princess Anisa. and our friend Florin Bordeieanu and many others. The pictures will say it all.

We are waiting for you, next weekend and at the "Feeria de avril" at the days of Hispanic gastronomy, also in Pipera Square!


Grills left

The only thing the grill will not allow is to throw more food at the smoker at the last minute. Always prepare more than you need, so you don't have to worry about going out. Of course, this will leave you with leftovers more often than not. So what do you do with all the smoked meat?

Storage : If you plan to finish the rest of the smoked breast, pull the pork or whatever in the next few days, pack it well and keep it in the fridge.

If, on the other hand, you want to keep it for more than a few days, seal it in a zippered locking bag, removing as much air as possible. This will allow you to freeze the leftovers and keep them as long as three months.

The best method of storage is in vacuum-sealed bags. This eliminates air that will oxidize and cause frostbite and create a sealed package. Stored in this way, the grill will stay good in the freezer for six months.

Reheating : when it comes to reheating the rest of the low and slow grill is still the rule. Re-smoking meat can make them too bitter, so the best bet is to heat the leftovers in the oven. You don't need to reheat as low or as slowly as you did the first time. An oven temperature of about 300 degrees F will work great. Keep the meat wrapped to prevent it from drying out. If you need to reheat it faster, defrost the meat in the microwave at the appropriate temperature setting.

Make sure that thawing does not actually start cooking the meat. Once thawed, the microwave oven is placed on an area of ​​50%. The microwave softens all the crucial parts of the meat. Do not overcook and certainly do not use the full power setting.

The best method, however, for reheating the grill is as low and slow as the original cook.

This process begins with the grill that has been stored in vacuum sealed bags. There should be too little air in the bag and the meat should remain frozen so that it does not thaw. Place this sealed bag in hot water to reheat. The water temperature must be constant and constant at a temperature lower than 165 degrees F. It can be done at temperatures of about 145 degrees F, but this will take a considerable time to reach temperatures. This process is known in French as Sous Vide and is the best process for reheating meat. However, it will take some time. At 165 degrees F, a large amount of grill can take 12 to 16 hours to reach full temperature. Therefore, storing the grill in smaller portions may be a good idea.

Proper reheating of your grilled meat should be as good as the day you first prepared it. But don't forget to hurry. Also remember that smoked meat is a great addition to any kind of chili, soup or stew (especially Burnt Ends). You can also use the remains of smoked meat in almost any kind of dish that uses meat. Mexican dishes are especially good made with smoked meat. Personally, I like to make Tamales.



Comments:

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  7. Sigfrid

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