Recipes tagged with « Grill »
Argentine Matambre Twist
A grilled beef hampe marinated with green pepper, garlic, and red wine vinegar, spiced with oregano and chili flakes. Modified quantities and steps for better flavor balance. Added smoked paprika and fresh thyme for depth. Marinated longer for tender bite. Cooked over direct high heat, spices sprinkled mid-grill to avoid burning. Rested briefly before cubing for finger-friendly serving with toothpicks. Substitutions include sherry vinegar and crushed red pepper. Technique focuses on sensory cues not just timers, addressing common mistakes like drying out or under-seasoning.
Lamb Chops with Mint Gremolata
Lamb chops coated in a smoky turmeric and sweet smoked paprika marinade, grilled to sear edges while keeping tender inside. Fresh gremolata mezzes the palate, swapping mint for cilantro and lemon zest for lime for a brighter, sharper contrast. Garlic's softened by quick chopping, releases aroma without burning. Cooking times flex ±2 minutes depending on grill heat and chop thickness. Polenta optional but recommended for a creamy, smoky side. Oil can be grapeseed or avocado if olive not available. Salt early for seasoning depth. Visual cues like char marks and feel gauge doneness better than clock.
Herbed Seafood Pizza
Thin crust pizza topped with a creamy base, assorted fresh herbs, and North Atlantic seafood. Uses reduced amounts of cream and an herbal blend slightly altered. Red onion replaces small onion, dill swaps for basil. Seafood spread adjusted. Olive oil drizzle at end. Cooked on a hot pizza stone over grill for a crisp finish. Simple, quick, fresh flavors with a touch of citrus zest twist added to the herb mix.