Thursday, June 13, 2019

Some Grilling Notes

Grilled vegetables.The grilling season is upon us, so it’s time to expand our summer cooking horizons. Our most infallible item is still grilled salmon, but we’ve tried a few new things as well.

Salmon


Ridgеfield's summers are great.I marinated the salmon in mixed garlic-lemon zest-lemon juice-olive oil-salt mixture last time. It had a bit of added flavor, but on the down side it separated from the skin and somewhat fell apart on the grill. I still like it as a variation of the plain grilled salmon, which I’ve grew quite tired off by now.

Grilled Italian sausages


Ignat, Vika and Alisa weekend.Of course we’ve grilled them before, but on occasion they were under-cooked inside or somewhat burned outside. So after doing some research we found that the secret step to insure evenly cooked, juicy and crispy on the outside sausages is poaching. Pretty much you put them in cold water, bring to a boil, let simmer minute, turn the heat off and let them cool in the pot.

Roasted peppers and onions


Welcoming summer.This is not a dish cooked on the grill, but it came out so nice, that I wanted to put it here before I forgot all about it. We found the recipe bounded together with the sausage recipe. Just in case the link will stop working: I mixed 6 bell peppers, large sweet onion, 6 tomatoes, 4 garlic cloves, a few tablespoons of balsamic vinegar, salt and olive oil. The vegetables were julienned, cut and sliced to my liking. I did not have any fresh basil on hand, but I’m sure adding it would have only enhanced the flavors. I roasted the vegetables in 370 F degree oven for a little over an hour, turning twice.

Steak


Thick ribeye steak.This is not a new item for us either, but Daniеl keeps experimenting with different cuts of meat. He figured out that the steak thinner than an inch comes out too dry and he actually liked the 2 inch rib eye the most so far. I marinated it in salt, pepper, oil and a few dashes of Worcestershire sauce for about an hour. Not sure if that made the meat better, but it’s a possibility.

Corn


Marshmallows.We used to grill corn wrapped in foil, but I wanted to see if we can avoid this time consuming and waste-producing step. Turns out that you can. More over, the cooking time is shorter and the corn has more flavor! So we simply removed the husks, grilled the corn on medium heat for about 10 minutes turning once and rubbed it with butter right after, while it was still hot.

Pineapple


Grilled pineapple.We always loved pineapple in Brazilian steakhouses, but never grilled it at home before. I think Ilya got us excited about grilling it after our Canadian trip, so we tried it and the results were pretty nice. The process is simple — cut pineapple in wedges first, then cut the core and the skin off, then coat with a mixture of brown sugar and cinnamon and grill.

Pork


Well done marshmallows.We’ve tried some recipe last year, but I can’t remember what it was. This time we marinated pork chops in mashed onion (I used an immersion blender to mash it), salt and pepper mixture. This is actually the recipe that I got from Illona for pork shish kebab, but we don’t have a mangal yet, so we just tried it with chops. They came out pretty well — soft and onion-y.

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Monday, March 22, 2010

Salmon in Cream

Salmon in cream.I wanted to share this simple, but delicious recipe which Danya’s mom taught me a couple of months ago1. A great thing about this recipe is that it takes very little time to cook, so it’s easily doable on a work day evening. Another good thing is that fish in cream somehow tastes less fishy than for example its grilled variety, which is a big plus for a girl whose husband is not a fish fan. )

Anyhow. You’ll need: Continue Reading

  1. She saw it in some cooking program on Russian TV. []
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