Summer is the perfect time to go out into the countryside. But if the dishes cooked on the fire cause yawning (“Again barbecue!”), It's time to diversify the usual menu. Author's recipes of the leading chefs of the show "Kitchen" and "Homemade food from Valerie" on the Food Network TV channel will help you.
Steak "a la pizza"
700 g beef steak
1 cup coarsely grated low-fat hard cheese (such as provolone)
2 medium-sized tomatoes, cut into slices
1 tablespoon freshly minced oregano
1 cup grated mozzarella cheese
2 tablespoons olive oil
Salt, freshly ground pepper,
Preheat your grill or grill pan to medium-high heat. Brush both sides of the steak with olive oil and season generously with salt and pepper. Oil the grill grate. Place the steak on the grill and simmer for about 4 minutes. Turn the steak over, sprinkle with provolone cheese and top with tomato slices, season with oregano, salt, pepper and mozzarella cheese.
Place the lid on the grill and let the meat simmer for another 3-4 minutes, or until the cheese melts and begins to bubble. Remove steak from grill and let cool for about 5 minutes before slicing.
Grilled beef ribs
3 beef ribs
2 tablespoons garlic powder or finely chopped garlic
2 tablespoons onion powder or finely chopped onion
2 tablespoons brown sugar
1 tablespoon table salt
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon black pepper
Vegetable oil for brushing grill
In a small bowl, combine garlic, onion, brown sugar, salt, chili, cumin and black pepper. Season the meat on all sides, rubbing the resulting mixture, and refrigerate for at least 2 hours, and preferably overnight.
Remove the ribs from the refrigerator and let them warm to room temperature. Prepare the grill for grilling meat on the wire shelf. If you have a gas grill (with 3 or more burners), set all burners to medium-high; After about 15 minutes, turn off one of the medium burners, on the other burners, reduce the heat to medium or turn it off so that the grate temperature remains at about 120 ° C.
If you have a charcoal grill, place the burning coals on one side of the grill and the pan on the other to avoid a fire.
Lightly oil the wire rack. Arrange the ribs with the meat side up on the grill over the cooling burners and simmer for five hours. Then wrap the ribs in foil and cook for another 45 minutes. Remove foil and place on fire for another 45 minutes, until crusty. Remove the ribs from the grill and leave to cool.
Chicken (2 kg), cut into 4 pieces
3/4 cup sugar
3/4 cup salt
2 tablespoons cornstarch
1 tablespoon vegetable oil
For white Alabama barbecue sauce: 1 cup mayonnaise, ¼ cup apple cider vinegar, 1 tablespoon table horseradish, 1 teaspoon Dijon mustard, 1 teaspoon freshly ground black pepper, salt.
Combine sugar, salt and 3 liters (about 12 cups) of water in a large plastic container or stainless steel saucepan. "Drown" the chicken in the marinade and refrigerate for at least 2 hours.
Place the wire rack on the grill tray. Remove the chicken from the marinade, pat it dry with a paper towel, place it on a wire rack and let it sit for at least 1 hour at room temperature, or rather refrigerate it again overnight (in this case, be sure to leave the chicken for an hour at room temperature before cooking it) Grilled). Preheat the grill to medium heat (about 180 ° C). Dip the chicken in cornstarch and vegetable oil in a large bowl.
Prepare Alabama White BBQ Sauce: Combine mayonnaise, vinegar, horseradish, mustard and pepper in a bowl and season with salt.
Grill the chicken skin side down for 15 minutes, being careful not to burn the skin. Turn the chicken over and cook until the inside is warm to 75º - about 20 minutes. Remove the meat from the grill and let cool for 10 minutes. Serve with Alabama White BBQ Sauce.
Shrimp kebabs with Romesco sauce
18 large, peeled shrimps
1 teaspoon finely grated lemon zest
½ teaspoon finely grated garlic
2 tablespoons olive oil
1 bunch of chopped green onions
Salt and freshly ground black pepper
Bamboo skewers 10-15 cm long
Romesco sauce: ¼ cup cold-pressed olive oil, ½ cup of petal almonds, 3 large cloves of garlic, finely chopped, ½ teaspoon of smoked paprika, 400 g canned roasted red pepper (must be drained and soaked in advance), 2 teaspoons tablespoons of vinegar, salt.
Prepare the sauce: Heat olive oil in a deep skillet over medium heat. Place the almonds in a skillet and fry, stirring regularly, until golden brown, about 3 minutes. Add the garlic and continue to fry, stirring the ingredients, until they are light golden brown, which will take about 1 minute. Add smoked paprika and stir with almonds and garlic for 30 seconds. Transfer the mixture to a blender. Add red pepper, vinegar, ½ teaspoon salt and beat until smooth. Transfer the mixture to a bowl and cool to room temperature. The sauce can be prepared the day before the skewers are served and stored in the refrigerator.
For the shrimp kebabs, in a bowl, combine the lemon zest, garlic, 1 tablespoon butter, ½ teaspoon salt, and pepper to taste. Dip the shrimp in the mixture. String the shrimp on skewers - three for each. In another bowl, combine the remaining olive oil - 1 tablespoon - and a pinch of salt. Dip green onions in the mixture.
Preheat a grill or grill pan over medium heat. Place the green onions on the grill and sauté, stirring occasionally, until dark brown, which will take you about 5 minutes. Transfer the onions to a serving platter. Place the kebabs on the grill and cook them over the fire - 2-3 minutes on each side - so as not to overcook. Place the kebabs on the onion platter and serve with the Romasco sauce.
BBQ chicken skewers
3-4 boneless, skinless chicken breasts, cut into 2.5 cm wide pieces
2 zucchini, cut into 1 cm wide slices
1 red and 1 yellow pepper, cut into 2.5 cm wide strips
½ cup fresh lime juice
½ cup fresh chopped cilantro leaves and stalks (plus some leaves to garnish)
1/3 cup canola oil (can be substituted for any vegetable oil)
2 teaspoons salt
1/2 teaspoon chopped red pepper flakes
2 chopped garlic cloves
Freshly ground black pepper
Pour lime juice and canola oil into a large pickling bag, add cilantro, salt, pepper flakes, garlic and some black pepper. Combine the ingredients and then add the chicken to the bag. Leave the meat to marinate for 2 hours. 20 minutes before removing the chicken from the marinade, dip the skewers into the water.
Preheat grill to medium heat. Remove the chicken from the marinade and pat dry with paper towels (you no longer need the marinade). On each skewer, string, alternating, chicken, zucchini and bell pepper. Place the skewers on the grill and fry, turning over when grate marks form on the meat. The chicken should be completely cooked and the vegetables charred around the edges - this will take 12-15 minutes. Sprinkle the remaining cilantro over the skewers before serving.
Photo: Getty Images
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