Recipes tagged with « Grilled »
Chicken Pasta Salad Caesar Twist
A grilled chicken and pasta salad riff on Caesar that trades classic anchovy paste for smoked chile paste, swapping farfalle for gemelli pasta for better sauce cling. Crisp bacon replaced by pancetta for a richer touch. The homemade mayo uses preserved lemon juice instead of fresh lemon for a subtler zing. Lettuce is romaine shredded thin for texture contrast. Cook pasta al dente, chill quickly to stop carryover cooking. Grilled chicken sliced into strips, tossed with a creamy, tangy dressing blending mustard, capers, and smoked chile paste. Parmesan shaved at the end adds sharp saltiness. A practical, textural mix with a smoky hint and clean brightness.
Grilled Veg & Prosciutto Pizza
Hand-stretched pizza dough topped with a chunky spiced tomato sauce, grilled mixed vegetables, mozzarella fior di latte, shaved asiago, kalamata olives, and delicate slices of prosciutto. Cooked quickly on a blazing pizza stone until crust crackles golden. Bright basil finished. Substituted asiago for pecorino, kalamata for black olives, and added smoked paprika for depth. Sauce thick but still loose enough to spread evenly. Key: high heat, frequent turning during bake, watch crust bubbles. Keeps crispy edges, melty cheese, fresh toppings. Be ready to work fast. Avoid soggy bottom pitfalls by draining veg well and not oversaturating sauce. Crunchy char on veg, savory salt of prosciutto layered last for aroma and texture contrast.
Korean Beef Kiwi Skewers
Tender strips of beef marinated briefly in a kiwi-soy mixture, grilled fast on hot coals, served with fresh kiwi brunoise tossed in olive oil. Marries acidity and umami. Focus on timing to avoid overmarinating — kiwi’s enzymes break down meat too much if left long. Quick hands essential for proper grill marks and juiciness. Substitute mirin with dry sherry or rice wine vinegar mixed with a pinch of sugar. Sambal oelek swapped for chili flakes adds heat with texture. Expect sizzle, caramelizing edges, and bright acid punch on palate.
Asian Tofu Skewers
Cubed firm tofu marinated in an umami-rich sauce with tamari and maple syrup, threaded with bell peppers and shitake mushrooms, grilled to achieve char and caramelization. Served alongside basmati rice infused with fresh grapefruit juice, star anise, and toasted walnuts for crunch. Balanced sweet, tangy, and spicy notes. Practical method for marinade adjustments and cooking times based on texture and aroma. A vegetarian dish void of dairy and eggs, using simple pantry staples and easy substitutions. Perfect for meat-free weeknights or weekend grilling.
Raspberry Maple S’mores
Sweet, smoky, and fresh mashed raspberries combined with grilled marshmallows. Swap dark chocolate for rich white chocolate, and traditional graham crackers for cinnamon-spiced digestive biscuits. Maple syrup adds an extra layer of sweetness and complexity. Cook marshmallows slowly over medium heat, watching for golden bubbles and a toasted, caramelized surface. Use skewers soaked in water to avoid flare-ups. The mixture of fruit acidity, creamy melted chocolate, and charred marshmallows makes every bite a texture and flavor dance.
Grilled Shrimp Spring Roll Salad
A twist on the classic Vietnamese spring roll, grilled shrimp tossed with crisp vegetables, vermicelli, and a bold sesame-soy dressing. Balanced with fresh mint and subtle heat from chili paste. No dairy, nuts, or eggs. Quick vermicelli soak, shrimp charred in a hot wok gives smoky aroma. Textures pop from crunchy cucumbers and soft noodles. Lime wedges for an acidic punch. Efficient, simple, with easy swaps and timing tips.
Grilled Romaine Salad Barbecue Style
Grilled romaine brings smoky crunch paired with charred heirloom tomatoes and crusty bread rubbed with a punchy lime and olive oil. Balanced acidity cuts through smoky fat. Bread toasted just right: crisp outside, still chewy inside. Quick grill times preserve fresh textures and bright colors. Easy to swap tomatoes for zucchini slices or add fresh herbs to the dressing. Perfect for summer grills. Dairy-free, vegan, nut-free. Simple ingredients showcase bold outdoor flavors. Efficient prep: marinade, grill, assemble in under 25 minutes. Focus on tactile doneness and visual cues to avoid overcooking. Serve immediately for best texture contrast and brightness.
Grilled Veggie Parmesan Spread Sandwiches
Grilled red pepper, eggplant, and zucchini layered in ciabatta with a tangy parmesan spread mixed with sun-dried tomatoes and capers. Olive oil and red wine vinegar lend brightness. Garlic and lemon zest add sharpness. Quick grill times with a slight variation for crispness. Rustic, savory, herbaceous. Basil freshens up. Salt flakes finish. Toasted bread inside and out keeps crunch even after assembly. Portions two sandwiches from a 30 cm baguette chunk. No nuts or eggs. Vegetarian and easy to make on a barbecue or grill pan.
Spiced Warm Olives
Olives warmed with sweet anise seed, grilled lemon, and a splash of anise-flavored spirit. Barbecue-roasted lemon caramelizes its edges, adding smoky tang. Olives sizzle with rosemary and chili flakes. Flambé the spirit for a quick flame burst. Rich olive oil finishes it, resting briefly to soak flavors. Serve warm for intense aroma and taste. Simple, vegan, allergen-free and with a twist on classic Mediterranean bites.