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Aubergines et courgettes au barbecue (Corée) Bar farci à l'italienne. Grilled Branzino, simple supple fish grilled perfectly with lemon, spices, leaving the Branzino to shine forth with its moist delicate flesh slightly elevated in flavor. Grilled Branzino, what can I say. I have craved to make a dish like this ever since I was in Positano with my wife Nicoletta. And finally I have the chance as I found a fish that truly spoke to me and right away it brought back that feeling on that starry moonlit night. We were in a restaurant up on the mountain, the sun had just set and the moon lit the seaside bay below us. A truly romantic setting for dinner. Grilled Branzino, the story begins!

I am going to sound repetitive here because by now you all know how much Nicoletta and I love going to any market. Fish all washed and cleaned a few slices of lemon, some thyme, parsley, sea salt and pepper, olive oil and that's it. On to the BBQ it goes to get some crispy edges and golden color, enhanced by charred marks on the skin. Buon Appetito! Print Instructions Nutrition. Brochettes de crevettes à l’ananas comme au Brésil. Brochettes de crevettes aux épices aborigènes. Bienvenue en Australie ! Un pays à l’histoire culinaire complexe, très récente certes comparé à la gastronomie multi-millénaire d’autres de nos destinations comme l’Iran ou l’Ethiopie. Malgré tout, l’Australie est un exemple d’ouverture aux autres cultures : de la culture aborigène, les premiers colons britanniques ont apporté leur cuisine, tout en conservant de nombreux ingrédients disponibles uniquement dans le “bush”, la brousse qui recouvre ce pays de la taille d’un continent.

Ces dernières décennies, c’est au tour des immigrations chinoises, indiennes ou africaines. Mais tout a commencé sur les plages où les premiers humains, aujourd’hui appelés aborigènes, ont su tirer parti de ce qu’offrait la mer et les forêts pour cuisiner simplement. Cet héritage est conservé avec le barbecue, véritable institution nationale. Pour: 3 personnes Calories: 300kcal Auteur: Dumplings & More Bienvenue en Australie ! Pour: 3 personnes Calories: 300kcal Auteur: Dumplings & More. Brochettes de crevettes sauce passion et achiote. These easy grilled shrimp skewers or pinchos de camaron are made with shrimp marinated in spicy passion fruit achiote sauce.

This dish has several of my favorite ingredients. First of all, I love cooking with shrimp. They can be used in so many different types of dishes: ceviches, salads, empanadas, rice dishes, soups, etc. I’m also a huge fan of maracuyas or passion fruits – just in case that isn’t obvious yet. The marinade also has another of my favorite ingredients: achiote. En Español 2 lbs or 1 kg raw shrimp deveined, shells on or off depending on your preference15- 20 skewers previously soaked in water for about an hour – this keeps them from burning on the grill Passion fruit marinade or adobo: 1 tablespoon ground achiote or annatto powder1 to 2 teaspoons of ground cumin1 teaspoon of chili powder adjust to taste2 tablespoons olive oil½ cup pure passion fruit juice or concentrate unsweetenedSalt and pepper Achiote butter for basting: 2 tbs melted butter½ tbs ground achiote Related.

Brochettes de saumon mariné au gingembre, érable et citronnelle. Lemongrass Ginger Salmon Skewers are the juiciest, full of flavor, and most delicious looking kebobs you have ever laid eyes on. The combination of herbs, spices, and sweet vegetables, give it intense flavor, and amazing texture. It may be winter but our grill is still hot and going. Song of the day: "Oceano" by Josh Groban.

[Disclosure: We received free products from Cookina, but as always, all opinions are our own.] Lemongrass Ginger Chinook Salmon Skewers are a great way to entice your family to the table. Their aroma hosting citrus and spicy hits. Lemongrass is one of my favorite spices to use. For today, we are going to stick with fish and Lemongrass Ginger Chinook Salmon Skewers are grilling in our wintery backyard wonderland. There are many types of salmon, and ones you may know include Chinook, Sockeye, and Atlantic.

When I am making a marinade, I would have to say that I mix a little Canadian, with some Italian and leaving some room for those Asian flavors. Enjoy! Print Instructions. Brochettes de St Jacques. This post is sponsored by ALDI USA These amazing grilled scallops are combined with fresh zucchini and chunks of red onion and are perfect for a sunny Father’s Day weekend! Serve them with a tasty side salad and a chilled glass of Sauvignon Blanc! Father’s Day is always a special day for me. It’s the only day where I get to feel like a king and do the things that I want to do. It usually starts off with breakfast in bed, followed by some kind of activity later in the day like a bike ride, hike or just a simple walk along the beach.

Father’s Day for me is all about relaxing and being as stress-free as possible. I don’t need expensive gifts or fancy plans, just relaxing with the family is where I find the most fun. Dinner is usually my choice, too, and even with so many great restaurants to take out from, I still prefer grilling at home. I created my perfect Father’s Day meal with ALDI. What Can I Serve My Grilled Scallops With? A simple chopped side salad and grilled asparagus is perfect. Brochettes de thon, salsa verde anchois-roquette. An easy recipe for grilled tuna skewers with salsa verde, an anchovy and herb sauce made fresh herbs (parsley, cilantro, thyme), arugula, anchovies, onion, garlic, lime juice, and olive oil. The tuna skewers are marinated with cumin, smoked paprika, lemon pepper, garlic powder, and dried oregano. Receta en Español These tuna skewers are very easy to make and quick to grill. The salsa verde is one of those just throw everything in the blender type of sauces – and can be made ahead of time.

So, overall a perfect combination for a quick meal. You can also make these grilled fish skewers with salmon, halibut, sturgeon, mahi-mahi, etc. Jump to Recipe I love any type of pinchos -what we call kebabs or skewers in Ecuador- doesn’t matter if they have meat, seafood, vegetables or fruits, I just love putting something on a stick and grilling it.

I am so excited and happy to be going back to Ecuador for a visit at the end of April. For the anchovy and herb salsa verde For the grilled tuna skewers. Camembert au miel et pistaches au barbecue. Campfire apples (Australie) Retour aux sources aujourd’hui avec une recette qui sent bon le feu de camp et l’esprit “bush tucker” australien avec les pommes rôties. Si nous avons déjà parlé de l’amour des australiens pour le camping et les cuissons simples que l’on peut réaliser autour d’un feu, découvrons cette fois la relation intense qui les lie à la pomme ! En effet les premiers colons britanniques ont apporté avec eux de nombreuses espèces animales et végétales avec eux comme la truite, le mouton mais aussi la pomme, introduite en 1788. En 1868, la variété granny smith apparaît suite à une mutation spontanée d’un pommier dans le verger de Maria Smith, une agricultrice qui vivait près de Sydney.

Plus d’un siècle plus tard, en 1974, c’est au tour de la Pink Lady de conquérir le cœur des australiens. Cette dernière variété a été créée par hybridation par John Cripps. Pourtant, c’est bien la pomme granny smith qui reste la favorite pour la cuisson ! Pour: 4 servings Calories: 300kcal Auteur: Dumplings & More. Champignons portobello grillés et feta en salade. Grilled Portobellini Feta Salad. A salad robust in flavors, vivid in colors, just what you would want for an easy light summer lunch. Salad has always been an important part of our family meals. I can remember being a teen and would make pita salad sandwiches. My parents make their own vinegar from wines that are old. The vinegar was very strong, but that salad wrapped in that pita bread was so good. There are times I often am tired of the heavy proteins, like beef, chicken, pork. The making of the Grilled Portobellini Feta Salad.

Portobellini mushrooms when grilled gives you that meaty like texture and a taste so plentiful that you will feel as though you are eating steak. So as I said before, an easy salad to put together. Bite after bite you feel the meatiness of the grilled portobellini mushrooms, full of juices exploding in your mouth with drops of the fresh herbs, the sea salt and little bites, from the cracked black pepper.

Enjoy! P.S. Print Instructions Mushrooms: Salad: Garnishing: Hmiss : Salade de poivrons et tomates grillés. Avec cette recette, on ne passera pas trop de temps en cuisine tout en se faisant bien plaisir avec un bon plat d’été, le hmis. Cette préparation se retrouve à travers tout le Maghreb sous différents noms, plutôt hmis dans l’est, felfla à l’ouest et jusqu’au Maroc. Ici, il s’agit de sa version la plus basique, que l’on retrouve partout : des poivrons et des tomates grillées, écrasés ensemble au pilon pour former une pâte épaisse et parfumée à l’huile d’olive.

Cependant, il est possible de trouver des variantes aux piments, à la coriandre ou au carvi. Pour 4 personnes Ingrédients⠀ 10 poivrons grillés, épluchés et égrenés⠀ 4 tomates grillées, épluchées et égrenées⠀ Sel⠀ Huile d’olive⠀ ⠀ Préparation⠀ 1. 2. Avec cette recette, on ne passera pas trop de temps en cuisine tout en se faisant bien plaisir avec un bon plat d’été, le hmis.

Pour 4 personnes Ingrédients⠀ 10 poivrons grillés, épluchés et égrenés⠀ 4 tomates grillées, épluchées et égrenées⠀ Sel⠀ Huile d’olive⠀ ⠀ Préparation⠀ 1. 2. Maïs au barbecue. This post may contain affiliate links, please see our privacy policy for details. The most awesome Grilled Street Corn Salad with Avocado “Mayo” that doubles as an appetizer too. Sweet summertime corn, tossed together with spicy jalapeños, smoky paprika, plenty of fresh chives, basil, cilantro, and some feta cheese too. This corn salad is served over whipped avocado “mayo” for a healthier, but still DELICIOUS take on the classic Mexican street corn salad. It’s the perfect quick fix salad that’s almost no cook and comes together in minutes. And yes, it’s best served up with a side of salty tortilla chips for scooping. There are a few things I am very much all about right now. Peaches, corn, burrata cheese, tomatoes, basil (all herbs in general actually), more peaches, more corn, more burrata.

This salad? Perfect for the 4th, but perfect for any other summer day as well. This salad is a recipe I created with a couple of guests in mind, as it’s part of our “HBH in the Kitchen” series. 1. Maïs grillé au fromage comme en Equateur. This recipe for grilled corn with a cilantro queso fresco sauce is inspired by the popular Ecuadorian street food of choclos asados con salsa de queso y cilantro. Corn in Ecuador, and other countries in South America, is different than the corn we get in the US. The corn grains are white and larger, they are also less sweet. Very fresh young corn or choclo can be slightly sweet, but most choclos aren’t sweet. It can throw you off if you’re expecting a bite of sweet corn and instead get something more savory. I have seen US style corn in Supermaxi, the large chain grocery store, so American style corn is being introduced into the country, but if you go to a mercado or market, you will likely mainly find Ecuadorian style choclo.

En Español For the cilantro cheese mayo sauce (makes about 1 ½ cups of sauce) Grilled corn 1-2 ears of corn per personButter or oil for rubbing add some chopped fresh cilantro for extra flavor Cilantro queso fresco mayonnaise sauce: Pre-boil corn & grill method: Related. Maquereau braisé (Corée) Nectarines grillées au gorgonzola. Listen, I don’t make the rules. These things aren’t rational. But at some point over our vacation in Scotland — a time when we mostly consumed fish and chips, more chips, steak pie, also with chips, a detail that I’m sure is unrelated — I began intensely craving the combination of peaches and blue cheese even though I can’t think of a time when they’ve crossed paths in my kitchen. Once we got home, I beelined for Salad Freak by Jess Damuck [Amazon, Bookshop, More Indies], a cookbook that came out this spring, because I had a hunch she’d put the idea in my head and sure enough, she had a combination of stone fruit and blue cheese waiting to fulfill my wayward vacation craving.

If you are thinking you don’t need a cookbook for salads, as I might have in the past, I’m here to tell you how wrong we are. As for the nectarines: I am trying to locate this salad on the meal continuum but I want it everywhere. Previously Grilled Nectarines with Gorgonzola and Hazelnuts. Ojingeo Gui : Calamar grillé épicé (Corée) Traveling through Spain, a couple of months ago, my daughter and I fell in love with the abundance of seafood, especially octopus, squid (calamari), and cuttlefish! So many different varieties and sizes! We ate seafood at almost every meal. While we were enjoying grilled whole small squids, sitting on the curb side of a narrow street in Madrid, I thought of trying this Korean spicy grilled squid dish with small squids instead of the typical larger squids. Cooked in many different ways, squid (ojingeo, 오징어) is an essential and versatile ingredient in Korean cooking. They can be grilled, stir-fried, deep-fried, used in soup or stew, and made into a salad.

Dried squids in various forms are also very popular as snacks or ingredients. Grilled squid (o-jing-eo gu-i, 오징어 구이) is highly popular as street food or drinking snack food (anju, 안주), but it’s alsopopularas a main or side dish at home. I used a small variety of squid called hanchi (한치) which can be found in Korean markets around here.

Papillotes de joues de flétan aux câpres. Pêches farcies au chèvre, prosciutto, miel et thym. Poivrons rôtis et burrata. Romaine grillée. Romaine grillée et sa sauce aux anchois. Salade de patate douce et bacon au barbecue. Vermicelles de riz aux champignons grillés. Anticuchos de carne. Barbecue ribs à l'orange sanguine. Brochettes de boeuf au curcuma : Sate Padang. Brochettes de boeuf et llapingachos à l'équatorienne. Brochettes de boeuf et potiron au curry panang. Brochettes de kangourou mangue et ananas. Brochettes de lapin au cari. Brochettes de poulet à l'orange à la mexicaine. Brochettes de poulet à la marocaine.

Brochettes de poulet au citron, sauce feta. Brochettes de poulet mariné au basilic thai. Brochettes de poulet shawarma, sauce à l'ail. Brochettes des îles au poulet mariné. Brochettes Haoussa (Sénégal) Brochettes sauce saté de l'île de Madura. Burger à l'agneau et à l'ananas rôti. Carne en palito (Equateur) Châtaignes au lard. Chili Dogs. Côte de boeuf marinée. Côte de porc hawaïenne. Côtelettes d'agneau à l'africaine. Côtelettes d'agneau grillées à la marocaine. Côtes levées sauce barbecue à la mangue. Dibi – Agneau grillé mariné à la sénégalaise. Escalopes au citron et moutarde à l'ancienne. Filet mignon mariné-grillé. Filet mignon mariné soja-ail-citron. Galettes d'élan (Norvège) Grillade de saucisses marinées à la mauricienne. Gyutan yaki - Langue de boeuf au barbecue. Hot Dogs au barbecue. Jerk Chicken tropical. Kebabs ougandais. Keftas poulet-courgette. Kobideh – Brochettes de poulet haché à l'iranienne.

Kushiyaki de boeuf. LA Galbi (Barbecue coréen de boeuf mariné) Lexington pulled pork. Longe d'agneau marinée au barbecue. Mala Kuku Choma : Poulet mariné grillé (Kenya) Moo Ping : Brochettes de porc mariné du Laos. Mshikaki de poulet comme à Nairobi. Nam Tok : Boeuf aux échalotes (Laos) Picanha de boeuf. Pilons de poulet grillés marinés au tamarin. Porc barbacoa. Porc Choma sauce BBQ à la mangue et au piment. Porc épicé "Al Pastor" Poulet à l'hawaïenne. Poulet à l'hawaïenne. Poulet à la zambézienne (Mozambique) Poulet aux agrumes. Poulet braisé Taliwang comme à Lombok. Poulet en crapaudine sauce BBQ au cola. Poulet grillé à la mangue.

Poulet grillé à la portugaise. Poulet grillé aux épices à la laotienne. Poulet grillé et sauce coco cacahuète. Poulet grillé kati kati (Cameroun) Poulet grillé mariné au citron et à la moutarde. Poulet grillé sauce Suya (Nigéria) Poulet Huli Huli. Poulet mariné au citron vert et au gingembre. Poulet Satay. Poulet Shashlik à la grenade (Ouzbékistan) Poulet teriyaki maison au barbecue. Ribs de porc à la confiture de prune (Chine) Ribs laqués à la goyave - Recette cubaine. Riz au porc laqué. Salade Cobb au poulet BBQ, sauce avocat. Shish kebab à la mélasse de grenade et sumac. Steak au poivre. Steak grillé à la sauce criolla argentine. Wraps au poulet grillé mariné à la moutarde.

Yassa de poulet à la braise.