Grilled Porterhouse Steak with Caramelized Onion
The name "Porterhouse" refers to a cut of the loin with a T-bone, dividing the piece into two pieces with approximately the same amount of meat on each side, which differentiates it from the T-bone steak. This cut of meat is perfect to prepare on the barbecue and surprise your guests with juicy and very rich meat.
We can accompany them with an arugula salad or green sprouts.
Grilled lamb chops
The chops are the queens of the embers and with this recipe they will be perfect to enjoy a meal with family or friends. A quick and easy recipe to enjoy this summer.
In a blender we put the oil, the garlic cloves, thyme and rosemary and we crush, we paint our chops, 3-4 on each side and when we turn them we salt and pepper to taste. They can be made with a salad of tomato, corn, red onion, coriander and lime for a refreshing touch.
Grilled chicken with lemon
An aromatic and juicy recipe where our chicken will be perfect to enjoy a barbecue day. You will only have to ask the butcher to open the chicken in a butterfly since it can be difficult to do it at home.
Crush the garlic cloves, parsley, mustard, the juice of 1 lemon, its zest, salt, and pepper. We paint the chicken with the previous mixture and put it on the grill with the skin facing up. Place some lemon slices and cook for 40 min or until we see that it is golden. It can be painted every 8 minutes with the mixture so that it does not dry out excessively. It can be served with a herb butter sauce and a barbecue sauce to complete a great meal.
Marinated pork ribs with barbecue sauce and mango chimichurri
Marinating the ribs will give us an extra flavor and a softer piece, perfect for cooking on the grill. Accompanied by barbecue sauce and mango chimichurri we will obtain a bittersweet and smoked mixture that will make our piece a pleasure for the senses.
Marinate the ribs a few hours before or the day before.
Crush the mango, onion, garlic, parsley, coriander, chili peppers, salt, vinegar and pepper. We remove the ribs from the marinade, wrap them in aluminum foil and put them on the grill. Cook for 1 hour.
We remove the aluminum foil and paint our ribs with the barbecue sauce every 5 minutes for 20 more minutes of cooking. We serve the ribs accompanied by the mango chimichurri.
Grilled T-bone ribeye
It is named for the T-shape of its bone that divides the piece in two, including sirloin and tenderloin, which makes it one of the most precious pieces in our barbecues. A cut that is gaining ground in recent years on our grills.
We can accompany our ribeye with a barbecue sauce and a pico de gallo to give a fresh and summery touch.
Grilled sardines with chilli sauce
The sardine is a blue or fatty fish that is in the market of different sizes and that is related to the anchovy family, you can make any blue fish that is fatty, they are perfect for the grill. In the kitchen we can give an infinite number of treatments to this product full of healthy properties, such as helping us to prevent cardiovascular diseases. Here we are going to prepare it on the grill with a chilli sauce. It's that simple and that delicious.
Grilled shrimp skewer with tartar sauce
The grill is a very versatile element, and although meat is the queen for a good barbecue, it is not at odds with fish or seafood. Prepare some prawns that with the flavor of the embers will be great accompanied by a wonderful tartar sauce. The important thing is to choose large and fresh pieces to have an optimal cooking.
For the tartar sauce, finely chop the chives, pickles, capers, parsley, mustard, and boiled egg and add them to a bowl, add the mayonnaise and stir until all the ingredients are integrated. Season to taste and reserve in the refrigerator until serving time.
Grilled squid with salad
A very simple way to cook squid is grilled. We are going to dress them with cumin, dill and lemon. In addition, we will add several sauces to give them extra juiciness. Serve them with a salad to taste, although we recommend one with watercress, cucumber and pepper. Simply delicious!
Without a doubt, sea bream is one of the best fish to cook on the grill due to its fat content. We can also change it for salmon, sea bass, snapper or turbot among others. All of them will be great in the heat of good embers since they are very easy to cook.
We crush the parsley, garlic and olive oil with the help of a blender and make incisions on the skin of the fish so that the heat from our grill penetrates much better, we paint with the mixture that we have made. Season to taste and cook for about 5 minutes on each side. We will know the point of turning it over when the eye turns opaque white.
Provencal-style grilled mushrooms
This mixture of herbs, from the southeast of France, will give our mushrooms a different and wonderful touch. It usually contains different aromatic plants such as thyme, basil, oregano, rosemary, tarragon or fennel.
We remove the peduncle of the mushroom and clean the surface with the help of a kitchen paper. We crush garlic, herbs, lemon juice, olive oil, salt, and pepper. We put the mushrooms on our grill and paint the surface with the previous mixture. Cook until the surface begins to brown and turn over cooking a couple of minutes more.
Grilled lettuce buds with Caesar sauce
Some vegetables, as in this case, some grilled lettuce heads are the perfect option for a healthy, light and healthy barbecue. A quick and simple recipe but full of flavor.
Cut the bacon into pieces and sauté it for a couple of minutes in a pan. We reserve the bacon and oil separately. Put the buds on the grill, sprinkle with the excess oil from the bacon and cook for 3 minutes, turn and season to taste, letting cook a couple more minutes.
We sprinkle the bacon pieces and grate Parmesan cheese on them. We accompany with the Caesar sauce that we have made previously or bought.
Mushroom and vegetable skewers with paprika mayonnaise
A wonderful summer recipe and perfect for any diet, even as an accompaniment to meat and fish dishes. Fresh, easy to make and very rich in nutrients and vitamins, as well as delicious. We are going to combine different seasonal vegetables with mushrooms that can be cultivated or even canned. Let's do it!
Serve freshly made with a few tablespoons of mayonnaise on top. Sprinkle with paprika, and garnish with sour cream and chopped chives.
Thai-style chicken with coriander
6 whole chicken legs (leg with thigh) of 220 to 280 grams each, without skin without fat and vegetable oil
For the marinade: 8 tablespoons of chopped fresh coriander, 4 of vegetable oil, 4 of finely cut chives, only the white and light green parts, 3 of freshly squeezed lime juice, 1 of fish sauce, 1 of granulated sugar , 2 minced garlic, 2 minced fresh ginger, 1 teaspoon of pepper paste and ½ teaspoon of coarse salt. Mix the marinade ingredients and put the chicken and marinade in an airtight plastic bag for 2 to 4 hours, turning occasionally.
Put the barbecue chicken to brown, skin side down first, in direct cooking at moderate temperature (180ºC to 230ºC) for 10 minutes, turning once. Indirectly cook the chicken at a moderate temperature and leave it until the juices clear and the internal temperature reaches 80ºC in the thick part of the thigh, another 20 to 30 minutes.
While the chicken is on the grill, keep the lid closed as long as possible.
Grilled peaches with yogurt and pistachios
Preparing the dessert on the barbecue is also possible and we want to show you a recipe so that you can put it into practice. We propose you some roasted peaches, accompanied with yogurt and pistachios. Without a doubt, a perfect dessert to finish a family meal outdoors.
Prepare a syrup by mixing the wine, honey, and vanilla bean seeds in a small saucepan, bring to a boil and reduce to a simmer for one minute or until a light syrup is obtained.
Place half a peach on each plate and drizzle with a tablespoon of syrup. Top them with a generous portion of Greek yogurt and sprinkle with the pistachios. Decorating with mint leaves.
Grilled pineapple with coconut cream and basil
The flavor of basil combines perfectly with coconut and pineapple giving a refreshing touch to a different and surprising dessert since we are not used to eating pineapple hot.
For the coconut cream: 400 g of coconut cream, 1 bunch of basil, 40 g of icing sugar and 1 teaspoon of vanilla essence, mount it with a few rods and put it in the freezer for 30 min, bathe the pineapple for 30 min. in rum. We paint each piece of pineapple with sunflower oil and put on the grill leaving them for about 3 minutes on each side or until golden brown. At the last moment we sprinkle each piece of pineapple with brown sugar so that it caramelizes.
Serve immediately with the cream that we had previously prepared.
Caramelized strawberries with white or dark chocolate ice cream
For the white or dark chocolate ice cream: 4 egg yolks, 50 g sugar, ½ vanilla bean, 2 dl / 200 ml whipping cream, 100 g white or dark chocolate. For the caramelized strawberries: 800 g strawberries, 200 ml water (can be substituted for rum or whiskey), 250 ml brown sugar, 3 star anise pods and 1 vanilla pod.
For the ice cream, beat the yolks, mix them with the sugar and the vanilla seeds, until the mixture is white and consistent, add it to the mixture, pour it into molds and put them in the freezer for 3-4 hours. Clean and cut the strawberries.
Put a wok on the barbecue, it can also be done in the normal kitchen but since we are making a barbecue we take advantage of it. Add the water, sugar, star anise pods, and chopped vanilla pod. Bring to a boil and cook until syrupy, put the strawberries in the wok, stir quickly in the hot syrup for 1 minute, and serve immediately. You can present it however you like.
Make your own site - Read more