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The fish, cleaned and washed, season it, grease it with a little oil and put it in the preheated oven for about 30 minutes. We make sure it browns well on both sides. In the meantime, you can prepare a polenta chicken. Garnish with hot peppers, tomatoes and serve, either with lemon juice or garlic sauce.

Enjoy your meal!

Should you cut the steak before or after marinating Asada Meat?

If your plan is to make roast tacos, you can slice the meat before marinating. This will reduce the marinating time and will also help the marinade to penetrate deeper into the meat. Otherwise, I like to marinate the whole steak to cook it more evenly. I've never had a problem like that.

Let's talk about how we do it, shall we?

Grill it, friends.

Recipe tread on the grill

Before you buy the heel (so as not to spoil the cart while you walk through the hypermarket), put a spatula in the basket. Yes, a piece of masonry. The kitchen costs as much as a large heel and the result is the same.

The turkey is a fantastic fish, very tasty, very easy to prepare. There are many recipes but, I think, many were invented out of a desire for variety. The turkey is fantastically grilled or grilled, fried in an oil bath or boiled in butter for a more select recipe, with a few fine vegetables next to it. Most likely you will enjoy a breeding heel, those fished have become extremely rare in Romania. Bulgarian colleagues are more likely to find them & # 8230

Returning to the heel on the grill or on the griddle (thick cast iron plate, under which the fire is made) & # 8211 if you want to prepare the whole heel, I advise you to limit yourself to one of maximum two kilograms. Bigger than that, it becomes very difficult to manage & # 8211 to turn and prepare in depth without burning it.

If this is the first time you are preparing turkey and you do not want a headache (especially if you want to cut it), ask the seller at the market or hypermarket to clean it of matte and cut it.

From pork, the whole muscle on either side of the spine is used for grilling, up to the nape of the neck is the tenderest meat, with the softest muscles.

The meat is cut into 2-3 cm thick slices. Leave the slices so thick, do not beat them with a hammer, pass them through oil, put them on a plate, or grease them with a brush, especially those that do not have fat between the meat fibers, place the hot pegratari unsalted, and cool .

The steak is served as it is ready, with the pieces of butter and lemon slices or with the garlic sauce, do not wait until all the pieces are cold because they lose their flavor and aroma.

The pork muscles are cut, in thickness, into 3-4 cm thick slices which are pressed, then with the fist to level them, pass through oil and place on the grill, where they are left until they are browned on both sides, approx. 15 minutes. From the cow and calf, also, the muscles from both sides of the spine are used for barbecue, which are then cut into 2-3 cm thick slices together with the respective vertebra.

The ribbed part forms the anthills, and the ribless part forms the sparrows that will be cut into 2-3 cm thick slices.

It is recommended that the butcher cut both the pork chops and the beef ribs or sparrows, because the bone is harder to cut. The meat is roasted together with the bone, in order to better maintain its shape (not to tighten).

The muscles of young or mature cattle that are in the kidney region, near the spine, are also very suitable for barbecue.

Beef is prepared from beef. The meat is cut transversely, on fibers, in slices of 5-6 cm thickness which, then, are pressed a little with the fist, in order to level and remain about 3 cm thick. The slices are passed well through the oil, they are placed on the hot grill, unsalted, they are fried for 5-6 minutes on each side, if the muscle is fresh, so that the middle remains less fried. You can roast even less time, if you want the medium to be in the blood.

Serve with pieces of butter, passed through finely chopped parsley and lemon slices.

From the young lamb of 3-5 kg, the more fleshy part is suitable for grilling, without too many skins. Cut into pieces of the right size, no thicker than 2-3 cm, pass through oil, place on a hot grill and brown on both sides. Serve immediately, as it is ready, otherwise the meat hardens, loses its flavor and aroma. For flavor, the steak, placed on a plate, is sprinkled to taste, with garlic sauce or a little salty water, in which a little thyme has been crushed, or with flavored butter.

Recipes for the main course of May 1

Small homemade

If you are tired of buying small or you are never satisfied with their taste, you can try to make them yourself. It doesn't matter if you put them on the grill or cook them on a grill pan. They will be delicious, full of spices and you will completely give up the little ones in the trade.


  • 800 g fat beef
  • 400 g fatty pork or mutton
  • 250 ml beef soup
  • 4 cloves of garlic
  • 1 teaspoon baking soda
  • 20 g of salt
  • 1 teaspoon pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika

Put the meat through the mincer, then put everything in a mixer or food processor. Mix and add the soup little by little. You need to get a homogeneous dough. Add the rest of the spices and the grated garlic on the side with the smallest holes of the grater.

Small homemade

When a well-coated paste has formed, add the baking soda and mix again. Wait until all the soup is absorbed in the mixture, so you can add a new slice.

Put the whole mixture in a bowl and press it well, so that no air remains in the composition. Cover it with cling film and leave it in the fridge for at least 12 hours before putting it on the grill.

Then, grease your hands with oil and start shaping them, placing them in a pan greased with oil. The grill or grill pan should be hot, but not too hot. You will cook them small, turning them several times until they are done. They should be crispy on the outside and soft and juicy on the inside.

Marinated pork neck

For this recipe, you need pork neck that also contains fat.


  • 1 kg pork neck
  • salt
  • pepper
  • olive oil
  • 1 onion
  • 3 cloves of garlic
  • 2 teaspoons paprika
  • 1 teaspoon ground pepper
  • 1 teaspoon dried thyme
  • juice of 1 lemon
  • 1 teaspoon rosemary

Put the onion, garlic, lemon juice, oil and spices in a food processor and mix well until you get a liquid mixture like a sauce.

Take the pieces of pork neck and season them with meat and pepper and grease them with a little oil. Then put them in the marinade and massage them so that all the flavors enter them.

Put everything in the fridge in a bowl covered with cling film and let them sit for at least a day or overnight.

Then you can put them on the grill or you can cook them in the oven or in the pan. Whatever you choose to cook, the pieces of pork will be delicious.

Pork tenderloin roll

This recipe is ideal especially if you spend May 1 at a picnic or at home and do not have the opportunity to grill. This roll will be very popular and you can serve it with all kinds of salads and homemade sauces, including mustard sauce with horseradish.


  • 1 pork tenderloin of 500-600 grams
  • 3 bunches of green onions
  • 300 g mushrooms
  • salt
  • pepper
  • 5 cloves of garlic
  • 120 g butter
  • 50 ml oil
  • rosemary
  • thyme
  • sweet Boya

For starters, you will clean the pork muscle from the skins and membranes, so that it is fried evenly and is not sticky. Cut lengthwise, just like schnitzels, doubling the surface of the meat. If your muscle continues to be thick, you can beat it a little with the schnitzel hammer. Season the meat with salt, pepper, rosemary, thyme and paprika and set aside.

Finely chop the mushrooms and green onions. Put oil in a pan and put everything to harden, seasoning with spices. Leave everything to cool then put the filling in the blender and make a fine paste.

Now, fill the pork tenderloin and tie it with string so that it keeps its filling inside when it is cooked.

Pork tenderloin roll

Melt butter and a little oil in a pan and add the muscle and let it brown a little on all sides. Then put everything in the preheated oven at 180 degrees and put the muscle for 15-20 minutes. Then let it rest on a mincer and cut into slices that you can serve with puree or salad.

Because this year the day of May 1 and Easter falls on the same Sunday, you can serve lamb, cake, lamb and other dishes specific to the Resurrection.

Grilled halloumi cheese

Another Greek-inspired recipe. Halloumi is a stronger cheese variety, originally from Cyprus, but popular in other countries around the Mediterranean. This cheese has a higher melting point, which allows it to be cooked on the grill or in a pan. It is found in hypermarkets, in the cheese district, under the name of "halloumi" or "grilled cheese". It is usually rectangular or round, in packs of 2 slices each. It cooks very quickly and can be an alternative to meat, due to its protein and fat content. In Greece it was served as an appetizer, but it goes very well as a lighter lunch or dinner.

Grease a grill pan with coconut oil and heat over medium heat to high. Fry the slice of halloumi cheese, about 1-2 minutes on each side, until browned.

Serve immediately with a salad of vegetables or any vegetable garnish.

Tips for grilled liver

I told you about chicken livers in several recipes that I leave at the end of the article. The secret we talked about in the introduction is this: the liver is NOT salted until after cooking, directly on the plate! Okay, it would also be the time and temperature of frying because in vain you did not salt the liver if you leave it on the grill until it becomes "sole" or if the embers are too hot and burn everything.

In the case of veal liver, we don't have any problems if it is cooked "in the blood", but in the case of pork liver, the internal safety temperature of 71 C must be reached. You can test it with a meat thermometer stuck in the thickness of the liver slice. In time you will realize the degree of frying of the liver by simply pressing with your finger & # 8211 you will memorize its elasticity. Do not forget that the internal temperature rises by 4-5 degrees even after the piece of meat has been taken off the grill and placed on the plate! So, it is better to stop cooking at 66 C, if you do not want to eat some pieces with a rubber texture.

Not to forget! And the thickness of the slice is important because too thin slices will dry very quickly on the grill and we don't want that.

In the following I give you the quantities for 2 good portions of grilled liver with garlic sauce and lettuce. I used a pork liver but you can just as well choose a veal one.

Grilled mutton pastrami

Method of preparation: After all the bones and fat have been removed from the mutton, the meat is well salted, placed in a wooden bowl and a layer of salt is sprinkled over the meat.

It is left for 4-5 days, during which time it returns several times.

Then remove the meat, shake with salt and keep for 1-2 hours in cold salted water, then rinse, place on a wood chipper and cover with another on which a weight is placed, leaving. to press for a day.

Then grease it with a mixture of crushed garlic with salt, thyme and rosemary, soaking it for another day, after which the pastrami is grilled.

Grilled recipes

Here he is waiting for you grilled recipes how can it not be better and healthier. If you need culinary inspiration, check out these grilled recipes and learn how to prepare a lot of dishes, such as grilled chicken, grilled vegetables, mushrooms or fish and other goodies.

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Ingredient Grate, golden gift

For grilled fish (sea bream):

  • 3 golden sea bream of 300 gr. each (or other fish, for example trout) fresh, well cleaned
  • salt and pepper
  • olive oil
  • 3 fresh bay leaves
  • 3 basil branches
  • 3 slices of lemon

Vegetable skewers:

  • 1 diced eggplant 3x3cm.
  • 1 red bell pepper
  • 1 green hot pepper
  • 1 red onion
  • 9-10 cherry tomatoes
  • salt and pepper to taste
  • olive oil

Sos tzatziki:

  • 1/2 cucumber in the greenhouse
  • 2-3 cloves of garlic
  • 4-5 tablespoons yogurt topped with 3.5% fat
  • salt
  • pepper
  • juice of 1/2 lemon
  • 3-4 tablespoons of olive oil
  • 1/2 dill connection

Preparation Grilled fish, golden sea bream, video recipe

For the preparation method, I invite you to watch the latest video recipe below (set the quality to 720 p HD).

Grilled fish, golden sea bream, recipe in text format:

For 3 people, 3 golden sea bream of 300 gr. each (or other fish, for example trout) fresh, well cleaned salt and pepper, olive oil, 3 fresh bay leaves, 3 basil branches, 3 lemon slices. Sprinkle the fish with salt and pepper, grease with olive oil and set aside for 20-25 minutes. Before grilling it, put 1 slice of lemon, 1 bay leaf and 1 branch of basil in the belly of each one. Fry the fish on the hot grill for 5 minutes on each side and turn once from one side to the other.
Vegetable skewers: 1 diced eggplant 3x3cm., 1 red bell pepper, 1 green hot pepper, 1 red onion, 9-10 cherry tomatoes, salt and pepper to taste, olive oil. Cut all the vegetables, sprinkle with salt and pepper and mix in a bowl with a few tablespoons of olive oil. After 4-5 minutes, arrange on the spikes for figs. Fry on a well-heated grill for 3-4 minutes on each side, all around, until browned and well done.
stick: 150 grams of bread / stick dough, spread individually, after sprinkling the dough with a little oil, pressing with your palms until the dough is as thin as possible. Bake on a well-heated grill, at a temperature of 240 degrees, 3 minutes on each side.
Sos tzatziki: 1/2 greenhouse cucumber, 2-3 cloves garlic, 4-5 tablespoons yogurt with 3.5% fat, salt, pepper, juice of 1/2 lemon, 3-4 tablespoons oil of olives, 1/2 bunch of dill. Peel a squash, grate it and sprinkle with salt. Squeeze through the sieve the juice you leave (optional) and mix with yogurt, oil, lemon juice, salt and pepper to taste. Sprinkle with chopped green dill and keep cold until ready to serve.

Video: NEFFEX - Grateful Copyright Free (February 2023).