Tag: grilled meat

Grill: 20 recipes from cheese to dessert – Italian cuisine reinvented by Gordon Ramsay

Grill: 20 recipes from cheese to dessert

It’s officially the season for barbecues and outdoor dinners. But have you ever thought about how many things you can do grilled? The recipes are not just based on meat – delicious, of course, but there is more. You can grill vegetables, fruit, even shellfish and shells. Surprised? Here are 20 delicious recipes for a perfect barbecue for you.

What to do at a barbecue?

The answer is simple: everything! Practically each ingredient goes well with the grill, from cheese to meat and fish, finishing with fruit. By turning on the grill or barbecue you can prepare a wonderful meal from appetizer to dessert, without touching the stove! Wanting to prepare a vegetarian grill you can start with grilled apricot croutons and then continue with grilled peppers and stringy cheese with tomatoes. To finish on a sweet note, why not try the grilled peaches with almond crumble? Lovers of classic grills they can only prepare the marinated Chianina steak, the rump with herbs and the Abruzzo kebabs.

Marinade for a barbecue

When preparing for a barbecue it is essential to remember that many meats go first marinades, since they are rich in proteins but low in sugars, and a good marinade allows them to caramelize. Chicken is one of the meats that most enjoys a good marinade par excellence, its own soft meat absorbs all the flavors of spices and aromas that are added. Two recipes to try are chicken thighs with yogurt, lime and tarragon and chicken wings marinated in honey and ginger.

Fish can also benefit from a good marinade, which has the purpose of give it more flavor and to allow the meat to remain softer and hydrated. Where meat prefers a raw marinade, fish can be marinated either rawbefore being cooked, like mackerel fillets marinated in lemon or once cookedsuch as marinated mullet with wine, vinegar and shallots.

Let’s light the grill: 20 recipes to try

Southwestern Black Bean Salad

I love making this colorful, salad when the weather warms, it makes
enough to feed a crowd and makes a great side dish or appetizer if
served with chips. It’s also great as a topping for taco salads or
served with grilled meat and fresh tortillas.

BONUS, this salad is low in saturated fat and loaded with antioxidants. A
perfect summer side dish for grilled meat, fish or chicken. It’s best
when you use sweet fresh roasted corn, but if corn is not in season,
frozen, thawed corn will work just fine in it’s place.

Southwestern Black Bean Salad
Servings: 13 • Size: 1/2 cup • Old Points: 1 • Weight Watcher Points+: 2 pt
Calories: 79.5 • Fat: 3.5 g • Carb: 12 g Fiber: 3 g • Protein: 3 g Sugar: 1 g
Sodium: 127 mg (without the salt) • Cholest: 0 mg

  • 15.5 oz can black beans, rinsed and drained
  • 9 oz cooked corn, fresh or frozen (thawed if frozen)
  • 1 medium tomato, chopped
  • 1/3 cup red onion, chopped
  • 1 scallion, chopped
  • 1 1/2 – 2 limes, juice of
  • 1 tbsp olive oil
  • 2 tbsp fresh minced cilantro (or more to taste)
  • salt and fresh pepper
  • 1 medium hass avocado, diced 
  • 1 diced jalapeno (optional)

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

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