If you are planning on grilling this winter, you have to keep a few things in mind. One of them is that you need to make sure the meat is cooked to perfection. There are a lot of different options to choose from, from skirt steak to chicken fillets. You can even go for a kebab if you want to try something a little different.
Blue cheese and peppercorn butter
When winter hits, it’s time to bundle up and head to the grill. No matter how cold it gets, there are plenty of rewards to come with the experience. If you have a cast iron skillet, you can get restaurant quality steaks right at home. And if you don’t, you can even finish your meal in the oven.
Blue cheese and peppercorn butter are perfect for topping grilled steaks. This simple sauce adds a rich, gourmet flavor to any meal. It also works great on baked potatoes or melted over roasted vegetables. You can freeze it for future use, or serve it on top of grilled beef or chicken.
In a bowl, mix the softened butter with the blue cheese and herbs. If you want to add more salt, you can add a little bit. For more creaminess, you can add cream or milk. Unsalted butter will prevent your meat from being overly salty.
To make the flavored butter, you need fresh herbs. If you’re using chives, add them to the mixture. Or you can substitute other herbs. Don’t forget to add freshly cracked black pepper to your recipe for the finishing touch.
Before grilling, make sure to pre-separate the meat. The internal temperature of the meat should be at least 130 degrees for medium rare. If you prefer, you can cook your steaks sous vide.
Preparing steaks in advance can save you time and effort. They can be seasoned with herbs and garlic powder. Grill the steaks to your desired level. Once cooked, cut into slices. Top each steak with the savory blue cheese butter and serve.
If you don’t have the time to prepare steaks, you can also use savory blue cheese butter to serve on top of grilled vegetables. You can even spread it on toast or on a sandwich.
Chicken fillets with cucumber and tomato
If you’re planning a backyard barbecue this weekend, you might want to try some chicken fillets with cucumber and tomato. These grilled treats are quick and easy to make. Plus, the ingredients are fresh and in season. You might also want to add some greens to the mix.
For a fun twist, you could go for a cucumber caprese salad. But this would mean chopping and slicing tomatoes and cucumbers, and you’re in for a treat if you like your fruit and veggies crunchy.
The best way to do this is by buying pre-cut produce from your local farmers market. This is the best way to ensure you’re getting the freshest fruits and vegetables, and you can use your imagination to create a delicious recipe.
Of course, if you’re short on time and are looking for an easy to prepare, fun meal, you can opt for a grilled zucchini. Make sure to give it a good slathering of garlic butter before grilling.
If you’re more of a stickler for tradition, you can try the classic method of slicing and cooking your own. Start by heating up a non-stick skillet on medium heat. Next, lay down some olive oil, salt, and pepper on the bottom. Using a spatula, spread the mixture over the entire bottom of the pan. After a couple of minutes, flip the chicken. Once the meat is done, you can serve it on a platter.
Aside from the aforementioned, you’ll also find it fun and rewarding to watch your guests eat your work of art. And for the best results, serve it with a cool side dish such as a fresh salad.
Succulent skirt steak teamed with a creamy Gorgonzola sauce
A succulent skirt steak teamed with a creamy Gorgonzola sauce and a bottle of fine wine makes for a memorable dinner date. A few sips of a fine Bordeaux may just be the high-octane drink of choice. The only downside is the cold. To make sure your taste buds don’t miss the juiciest meat, you’ll want to prep your grill ahead of time. You’ll be surprised how easy it is. Just a little heat treatment and your favorite Cabernet or Merlot can turn out the finest grilled steaks you’ve had in years.
As for the actual task of cooking your prized possession, the answer is a simple rubdown in a nonstick pan. Be sure to give your piece of meat a nice sear on all sides. This is where the true test of quality can be found. While you’re at it, a quick flip in the oven will also yield some tasty morsels.
Chargrilled milk-fed lamb from the Barossa Valley
Aside from the good old fashioned booze, the Barossa Valley has a bevy of chefs who have a penchant for quality ingredients and old school methods. The dude in question has a long list of awards to his credit and a wife to boot. In short, he’s a foodie. Besides, he is also a philanthropist and a bon vivant. Hence, you’ll be aplenty of high quality chargrilled lamb in the coming months. Besides, this guy has got a fancy car to boot. Having said that, this isn’t the place to be if you’re looking to dine on a dime. Having said that, a visit to the Barossa Valley can ain’t hurt.
Kebabs are a delicious grilled dish, and are a simple recipe to make. They can be made with a variety of meats and vegetables. You can also try making vegetarian kebabs.
For the best results, you should marinate your kebabs before grilling. The type of marinade you use should depend on the meat you are using. It is important to remember that fish requires less time in the marinade than beef or chicken.
Besides using the proper marinade, you should also follow a few important kebab grilling tips. The meat and vegetables should be cooked at different rates, and you should turn your kebabs frequently to ensure that they cook evenly. Also, you should allow your kebabs to rest for a few minutes after grilling, so that the meat can redistribute the juices.
One of the best ways to prevent your kebabs from charring is to put a sheet pan underneath the kebabs. This will catch drips and keep them from falling onto the grill. A sheet pan also makes it easy to transfer your kebabs to the grill.
To determine the internal temperature of your kebabs, take a meat thermometer. Whether you are grilling chicken, beef or seafood, you should gauge your meat’s temperature with an instant-read thermometer.
When cooking kebabs, it is important to leave at least a half-inch space between each piece of meat. This will help the outside of your kebabs sear quickly.
It is also important to keep your kebabs well-seasoned. Make sure to use a mix of salt and pepper. Add a small amount of chili powder if desired.
Depending on the size of your kebabs, you should give them between 10 and 15 minutes to cook. However, depending on your grill and the temperature of your kebabs, you may need to turn them more than once during the cooking process.