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- Meat and poultry
For a meal that will satisfy all your guests and please the most difficult ones, use a hot stone grill with a variety of sauces. Remember to heat the stone at least 20 minutes before dinner, and season the hot stone with salt before starting to grill the meat and fish.
18 people made this
- 200g scallops
- 250g salmon
- 250g sea bream fillets
- 250g beef fillet
- 250g pork fillet
- 250g veal fillet
- 250g duck breasts
- 200g prawns
- 5 pickled onions to decorate
- 5 parsley leaves to decorate
- salt and pepper to taste
MethodPrep:25min ›Ready in:25min
- With a sharp knife, cut the meat, poultry and fish into very thin slices (about 3mm thick). Remove the tails of the prawns. Arrange on two large serving dishes. Garnish with onions and parsley. Serve with various sauces and a potato salad.
Reviews & ratingsAverage global rating:(2)
20 Cool Dinners for Hot Nights
These 20 chilled recipes prove that staying cool doesn't have to mean sacrificing flavor.
Winter nights usually mean big-batch soups and cozy Crock-Pot meals, but summer ushers in a new style of cooking: easy, effortless, and fresh meals that require little to no heat. Here are 17 of our favorite dishes that will cool you off and keep you fueled this summer. With these easyold dinner recipes in your arsenal, you&aposll have no problem eating well all summer long.
Struggling to cook healthy? We'll help you prep.
Best-Ever Grilled Potatoes
These potatoes are the perfect summer side. Throw 'em on the grill next to your best-ever burger for a smoky, summer take on burgers & fries. Take it from us, though, and don't skip step 1. It's pretty much impossible to get potatoes tender and cooked through on the grill alone parboiling the potatoes guarantees creamy centers and crisp, charred outsides.
We like the sturdiness (and size) of an Idaho or russet potato, but if you prefer to use a thin-skinned variety feel free! You just have to be extra careful not to boil them too much, or else they might be too tender and fall apart on the grill. Finish them off in a toss of garlicky, herby sauce and watch them disappear.
Have some leftovers? Store store them in the fridge in an airtight container for up to 5 days and reheat on the grill or in the oven!
Since you've already got your grill going, you should definitely try out our favorite unusual grilling recipes. These grilled pineapple sundaes are not to be missed.
PS: Made it? Tell us how it went (and give us a rating) in the comment section below!
Editor's Note: This introduction to this recipe was updated on 4/12/21 to include more information about the dish.
Grilling Shrimp: Quick & Easy
Grilled shrimp is one of the best dishes to prepare if you’ve got a hungry family and they don’t want to wait for dishes that take longer, such as grilled ribs. in fact, you could have grilled shrimp ready in less than twenty minutes. You’ll never want your shrimp to go on the grill frozen, so always need to thaw it first.
You can make a marinade for your shrimp. This works really well for some grilled shrimp recipes, such as garlic grilled shrimp. However, it’s not always necessary to prepare marinade for shrimp. They’ll taste great grilled with just a few of your favorite spices.
- Preheat your grill to medium-high heat
- Thaw your shrimp thoroughly if they were frozen and rinse it after
- Place them in a bowl and sprinkle salt over them
- Drizzle the scrimp with coconut oil
- Grill them for up to two minutes on each side, until they reach a temperature of 120 degrees and are bright pink
- When the shrimp is cooked, it contracts and curls and has an opaque pink color
- Spritz your grilled shrimp with lemon juice after you remove it from the grill
You can serve your grilled shrimp on skewers. This makes it easy for all of your family members to enjoy the meal better. You can serve the shrimp with sides of your choice, such as Cajun rice or Jamaican rice and peas. You can use a food thermometer to check that the correct cooking temperature of 120 degrees Fahrenheit has been reached.
GRILLED SEAFOOD RECIPES
Our grilled seafood recipes will take your shrimp and fish recipes to the next level of flavor. From fish tacos to grilled salmon, we’ll show you how to build huge flavors in your seafood with the Kong, Grilla, or Silverbac smoker grills.
We’re always on the lookout for new recipes from backyard masters like you. Do you have a great recipe, picture, grilling video, or grilling tip you would like to submit? Share it with us (using a Grilla grill, of course)! Submit here and on Facebook or Twitter.
More on buying ahi tuna
Where to look for ahi tuna at the grocery? If you’re not used to buying it, here are a few things to know:
- Look for frozen steaks. It’s possible that your grocery might have frozen ahi tuna steaks. These can be even fresher than fresh tuna if they’re flash frozen right when they’re caught. You’ll just need to remember to thaw the night before in the refrigerator.
- If not, look at the fish counter. Ahi tuna steaks have become more popular lately, so you should be able to find it at your local grocery counter.
- Find wild caught. If you can find wild caught, this is preferred from a sustainability perspective. US caught is preferable due to US regulations. Read more about buying sustainable seafood here.
Grilled Tuna Skewers with Salsa Verde
Courtesy of Laylitas Recipes
Red, white…and green? This grilled tuna recipe with salsa verde is a great way to spice up your cookout. Plus, the tuna is a delicious way to sneak in those healthy fats that are oh-so-important for your diet.
Get the recipe from Laylita's Recipes.
Grilled veggies always taste so good and it really brings out the flavor in the vegetables. These smokeless indoor grill vegetable recipes are easy to make!
- Grilling veggies is always a hit at our house. This Grilled Fall Vegetables from A Pretty Life are easy to make!
- If you have a lot of zucchini sitting around you can learn how to cook zucchini on your indoor grill over at Snapguide.
8 Recipes from Curtis Stone's What's For Dinner?
"Here's my healthy version of spaghetti with clams (spaghetti alle vongole). Whole-wheat pasta provides a lot of beneficial dietary fiber, antioxidants, vitamins, and minerals, and limiting the amount of pasta and increasing the vegetables means the dish not only tastes great, but looks great too. With fresh spinach and the unexpected crunch and peppery flavor of rad­ishes, this isn't your run-of-the-mill pasta with clam sauce." &mdash Curtis Stone
"The aromas of bacon, onion, and red pepper for this frittata make my mouth water. It reminds me of my mum's tradition of occasionally serving breakfast for dinner. I serve it often for brunch or, cooled and cut into bite-size pieces, as a tapas-style nibble." &mdash Curtis Stone
"This stir-fry is Cantonese comfort food, with familiar flavors and ingredients put together in a delicious way that takes just a few minutes to cook. I usually call everyone to the table as I'm heating the pan, and by the time they all sit down, I'm ready to dish up dinner." &mdash Curtis Stone
"When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins. There's no cooking involved, and the variations are practically endless. And there is no law that says lemon is the only citrus to serve with fish &mdash orange makes a guest appearance here to great effect. The halibut and spinach cook in just a few minutes, so you'll have dinner ready in about the time it takes to set the table." &mdash Curtis Stone
"I had never had a Chinese chicken salad until I came to the States. I'm just going to say it out loud &mdash I love it. The secret to this dish is the dressing: sweet hoisin, spicy Sriracha, salty soy, rich sesame oil, with the fresh flavor of ginger punching through it all. It's so good that I use it as the chicken marinade as well." &mdash Curtis Stone
"This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable. The dish has always been referred to as 'barbecued' even though it's made on the stovetop in a skillet. Cooking the shrimp in the shell helps prevent overcooking and gives extra flavor to the sauce. You get down and dirty devouring these, so provide lemon wedges and paper towels for easy at-table cleanup. Have crusty bread on hand to sop up the buttery sauce." &mdash Curtis Stone
"When you have gorgeous fresh food in the house, it begs to be cooked. This dish grew out of a trip to a summer farmers' market, where I couldn't resist the yellow wax beans and red radishes. (You can make it with just green beans when yellow beans aren't around.) Poaching is a wonderful way to cook salmon without any added fat. I buy wild salmon whenever I can, as I prefer its flavor to the farm-raised kind. This is another meal that I like to serve when entertaining, because you can make the components ahead of time. Steamed baby potatoes would be a good accompaniment." &mdash Curtis Stone
"Strawberries and rhubarb are the epitome of spring cooking, and I love them equally. This compote &mdash which can be served hot, warm, or chilled &mdash shows how well they work together. Olive oil gives the cake a moist, pound-cake-like texture, and lemon, orange, and rosemary pro­vide fragrant flavors and aromas. Use a fruity extra-virgin olive oil for the best results." &mdash Curtis Stone
How to Serve Raclette
Raclette is a really fun meal to share with friends and family, and what I love is that it is a stress-free dinner! There is no cooking in advance – except to boil some potatoes – and the preparation is limited to chopping up a few vegetables and plating up the cheese.
For a raclette dinner, you will need about 200g (7 oz) raclette cheese per person. I always buy an extra portion in case someone has a hearty appetite that night!
I also like to buy a selection of different raclette cheese to keep the flavours interesting but, as a general rule, at least half of the assortment should be mild raclette cheese.
In my family, we like to cook lots of vegetables on the raclette grill. Cheese and potatoes on its own can be quite heavy and filling, and I think the addition of grilled vegetables make it more of a complete meal.
These days, we also like to cook sausages for the children, and sometimes I will buy a nice piece of beef fillet if we have guests joining us.
The melted raclette cheese is usually served over boiled potatoes, with cornichons and pickled onions on the side. But I have many Swiss friends who like to pour their cheese over their grilled vegetables and pickles some even chop up their potatoes and place these directly in the coupelles so that the cheese can melt directly on top!
A dry white wine goes best with cheese dishes like raclette.
Please see my recipe below for more ideas.
And don’t think you need to eat raclette with a lot of people I have always wanted a mini raclette grill for two – they just look so cute!