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Grilled squid stuffed with feta cheese

Grilled Squid Stuffed With Feta Cheese

Let’s bring Greece onto your plates once more, this time with the help of stuffed squids cooked in the grill pan. And what filling suits them better than feta cheese? Mix it with cherry tomatoes and red pepper, then quickly prepare a parsley vinaigrette to serve the squids with, and eureka!

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Ingredients Needed for Grilled Squid Stuffed With Feta Cheese

12 ounces feta, crumbled
6-7 cherry tomatoes, halved
olive oil
1 onion, diced
10 garlic cloves, crushed
salt
pepper
1 red pepper, sliced
oregano
4-5 squid tubes
3 tablespoons lemon juice
1 ounce of parsley, chopped

How to Make Grilled Squid Stuffed With Feta Cheese

  1. Heat 1 tablespoon of olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the garlic and cook some more. Also, season with salt and pepper.
  3. Add the tomatoes and red pepper and saute for 1-2 minutes. You can drizzle a little more olive oil if you feel like it.
  4. Transfer the veggies to a bowl together with the crumbled feta and mix until even. Season with oregano, in the process.
  5. Stuff the squid tubes with this mixture and seal them using skewers. Coat with olive oil.
  6. Transfer them to a grill pan and cook them on each side over medium-high heat for up to 2 minutes.
  7. Add the lemon juice, 2-3 teaspoons of olive oil, and the parsley to a smaller bowl and mix them until even. Season with salt and pepper.
  8. Serve the stuffed squid drizzled with parsley vinaigrette.
Grilled Trout with Cherry Tomato Salad

Grilled Trout With Cherry Tomato Salad

Is trout the ‘chicken of the fish’? Whether or not you agree with this, one thing is certain. If you prepare it well. it’s damn tasty. This is why we suggest you this grilled trout with a tangy and refreshing umami salad.

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Ingredients Needed for Grilled Trout With Cherry Tomato Salad

7 ounces of trout, cleaned
salt
1½ tablespoons of olive oil
1 tablespoon lime juice
1 teaspoon soy sauce
2 teaspoons of orange juice
6 ounces of cherry tomatoes, halved
2 celery sticks, chopped
1 carrot, chopped

How to Make Grilled Trout With Cherry Tomato Salad

  1. Heat 2 teaspoons of vegetable oil in a grill pan over medium-high heat and add the trout.
  2. Salt it, drizzle with 1/2 tablespoon of olive oil and fry it for 4 minutes on each side, or until golden brown grill marks appear.
  3. Add the remaining tablespoon of olive oil, the lemon juice, soy sauce, and orange juice to a small bowl. Mix shortly.
  4. Add the cherry tomatoes, celery, and carrot to a bowl. Drizzle with the lemony dressing, season with salt and mix until even.
Grilled Pork Neck with Peas and Carrots

Grilled Pork Neck With Peas and Carrots

The big secret to adding extra-flavor to your grilled meat is to marinate it. This is exactly what we did with this pork neck. Feel free to browse the ingredient list and see what we marinated the steaks in. If you feel like there is an Asian touch to it, then you’re right.

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Ingredients Needed for Grilled Pork Neck With Peas and Carrots

1 tablespoon water
1 teaspoon Worcestershire sauce
1 teaspoon lime juice
1 teaspoon soy sauce
30 ml Bourbon
½ jalapeno, finely sliced
1 teaspoon dried oregano
1 teaspoon coffee powder
1 teaspoon fajita seasoning mix
1½ pound pork neck, cut into steaks
1 tablespoon vegetable oil
salt
3 lemon slices
10 ounces of frozen carrots
14 ounces of frozen peas
1 tablespoon olive oil

How to Make Grilled Pork Neck With Peas and Carrots

  1. Add the water, Worcestershire sauce, lime juice, soy sauce, the Bourbon, jalapeno, oregano, coffee powder, and fajita seasoning to a bowl.  Mix until even.
  2. Add the pork neck to the bowl and mix to coat it with the marinade, using your hands.
  3. Cover the bowl with aluminum foil and marinate for 30 minutes.
  4. Heat the oil in a grill pan over medium-high heat, sprinkle some salt, and add the pork neck steaks.
  5. Grill for 8 minutes.
  6. Fill a medium pot halfway with water, salt it, and heat it.
  7. Add the lemon slices, carrots, peas, and olive oil. Boil for 5 minutes.
  8. Fill a larger bowl with cold water, then transfer the boiled veggies into it in order to blanch them.
  9. Serve the grilled steaks over vegetables and garnish them as you see fit.
Preserved Grilled Eggplant with Garlic

Preserved Grilled Eggplant With Garlic

This is an excellent way of preserving the eggplants and not only them. But what makes this megalicious is the grilling; the grilled eggplant’s deliciously tart and smoky taste is not only preserved but upgraded by the salty and oily mixture of garlic, parsley, and vinegar.

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Ingredients Needed for Preserved Grilled Eggplant With Garlic

1 eggplant, thickly sliced
4 garlic cloves, crushed
salt
vegetable oil
1 tablespoon parsley, finely chopped
2 tablespoons vinegar

How to Make Preserved Grilled Eggplant With Garlic

  1. Heat a grill pan over low heat and add the eggplant slices. Cook them on both sides until grill marks appear.
  2. Add the crushed garlic and 1/2 teaspoon of salt to a small bowl and mix. Add 2 tablespoons of vegetable oil and mix some more.
  3. Layer the eggplant slices into a lever arm jar, taking care to coat each layer with garlic-oil mixture and parsley.
  4. Add the vinegar and fill the jar with more vegetable oil. Seal it.
Grilled Marinated Flank Steak

Grilled Marinated Flank Steak

If you like snacking on meat, then this recipe is for you! The flank steak, this grainier cut of the cow, lends itself so well to this. In order to avoid making it exaggeratedly chewy, you should cut the steak in smaller pieces (do that against the grain) and roast it for 3 hours. Generously flavor and spice the meat, first by marinating it in a hot mixture and then by serving it seasoned with curry powder.

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Ingredients Needed for Grilled Marinated Flank Steak

6 ounces flank steak (2 pieces 3-ounce each)
½ onion, minced
1 teaspoon pepper
2 garlic cloves, crushed
1 teaspoon paprika
½ teaspoon chili flakes
3 teaspoons soy sauce (dark and light)
fresh thyme
2 tablespoons honey

How to Make Grilled Marinated Flank Steak

  1. Cut each flank steak horizontally in half. Cut each half into smaller pieces and place them into a roomy baking dish.
  2. Add the onion, pepper, garlic, paprika, chili flakes, and soy sauce.
  3. Season with fresh thyme and drizzle with honey. Marinate for 1 hour.
  4. Transfer the marinated meat on a grill, then place the grill on a baking tray.
  5. Roast for 3 hours at 250⁰F/120⁰C.
  6. Serve seasoned with salt and curry powder.
grilled-pear-and-halloumi-salad

Grilled Pear and Halloumi Salad

You’ve come to the right place for a fruity and cheesy, salty and sweet warm salad. We’ve chosen Santa Maria pears, but this is not cast in stone. You can choose Anjou, or Bosc pears, or what have you. It doesn’t really matter as long as they are pears. Bake them with onion, grill some Halloumi and serve them together on a bed of valerian, also known as corn salad or lamb’s lettuce.

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Ingredients Needed for Grilled Pear and Halloumi Salad

2 Santa Maria pears
2 small-sized red onions, wedged
1 tablespoon olive oil
3 ounces of halloumi cheese, sliced
1-ounce fresh valerian (corn salad)
fresh thyme
2 tablespoons of peanuts, roasted

How to Make Grilled Pear and Halloumi Salad

  1. Add the pears to the work surface, cut off their stems and scoop out the seeds.
  2. Cut them into wedges and transfer them to a baking dish.
  3. Add the red onion wedges and drizzle with olive oil.
  4. Roast for 15 minutes at 360⁰F/180⁰C.
  5. Add the Halloumi cheese to a grill pan. Grill them for 4 minutes on both sides.
  6. Serve the pear wedges and onion wedges on a bed of corn salad. Garnish with thyme and roasted peanuts.
Grilled Tofu And Rice With Ginger Sauce

Grilled Tofu and Rice With Ginger Sauce

Ready again for some Asian scrumptiousness? This time we made grilled tofu paired with spicy rice. We’ll flavor our rice with turmeric and enhance everything with a green sauce, where ginger has the defining flavor. So, do you have 25 minutes at your disposal?

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Ingredients Needed for Grilled Tofu and Rice With Ginger Sauce

water
1 ½ tablespoons of olive oil
salt
1 teaspoon turmeric
8 ounces of rice
1 teaspoon lime juice
1 teaspoon ginger, shredded
pepper
1 spring onion, finely chopped
1 jalapeno, chopped
12 ounces of tofu (cut into 4 thicker slices)

How to Make Grilled Tofu and Rice With Ginger Sauce

  1. Fill a medium pot halfway with water and bring it to a boil. Add 1/2 tablespoon of olive oil, a dash of salt and the turmeric. Stir.
  2. Add the rice, stir, cover with the lid and cook for 10 minutes.
  3. Add the remaining olive oil, the lime juice, ginger, spring onion, and jalapeno to the blender. Season with salt and pepper. Blend until smooth.
  4. Heat 1-2 teaspoons of vegetable oil in a grill pan and add the tofu. Grill on both sides for 4 minutes or until the golden brown marks appear.
  5. Serve the tofu over rice and drizzle with green sauce. Optionally, you can garnish with more chopped jalapeno.
Crispy Mackerel Tail with Grilled Polenta

Crispy Mackerel Tail With Grilled Polenta

These crispy mackerel tails can be seen as a fishy version of the ever-present chicken drumsticks. They’re even tastier. Before panko-coating and frying them, rub them with a nutmeg-based mixture. And let’s make things even tastier by serving them with grilled polenta and a dill-flavored vinaigrette.

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Ingredients Needed for Crispy Mackerel Tail With Grilled Polenta

1 teaspoon nutmeg
1 teaspoon garlic powder
salt
pepper
6 mackerel tails
2 whisked eggs
panko
polenta, cut into 3-4-inch round forms
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon spring onion, finely chopped
1 teaspoon fresh dill, chopped
1 teaspoon lemon juice

How to Make Crispy Mackerel Tail With Grilled Polenta

  1. Add the nutmeg and garlic powder to a small bowl. Season with salt and pepper and mix.
  2. Add the mackerel tails on the work surface, coat and rub them with the spice mixture.
  3. Coat the mackerel tails with whisked egg and panko.
  4. Fill a small to medium pot with vegetable oil and heat it over medium-high heat. Fry for 6 minutes, then transfer to a plate on paper towels.
  5. Heat 1 teaspoon of vegetable oil in a grill pan over low-medium heat. Grill the polenta discs for 4 minutes.
  6. Add the olive oil, balsamic vinegar, spring onion, dill, and lemon juice to small ball. Mix until even.
  7. Serve the mackerel tails and grill polenta discs drizzled with dressing.

Pan-Cooked Baby Octopus Rice With Grilled Squid

Preparing seafood tends to be an easier task compared to other meats, so this one is pretty easy, too. We’ll show you how to boil rice, pan-cook it with baby octopus and eggs and flavor it. Then, why stop at octopus? We’ll quickly grill some squid to serve over the rice.

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Ingredients Needed for Pan-Cooked Baby Octopus Rice With Grilled Squid

1 star anise
salt
1 ½ tablespoons of lemon juice
1 ½ cups of rice
1 tablespoon olive oil
10 ounces of vegetable mix
2 garlic cloves, crushed
4 ounces of baby octopus
pepper
1 teaspoon soy sauce
2 eggs
1 pound squid tubes (10-12 smaller ones)

How to Make Pan-Cooked Baby Octopus Rice With Grilled Squid

  1. Fill a cooking pot halfway with water and bring to a boil. Salt it, add the star anise, 1 tablespoon of lemon juice, and rice. Cover with the lid and boil for 10 minutes.
  2. Heat the olive oil in a skillet over low heat. Add the vegetables. Cook and stir until tender.
  3. Add the garlic and baby octopus and stir them in. Season with pepper and stir some more.
  4. Add the cooked rice and soy sauce. Stir them in for 30 seconds or so.
  5. Shortly beat the 2 eggs in a bowl, then add them to the skillet. Cook and stir for 1 minute.
  6. Skewer the squid tubes (1 wooden skewer for each squid tube).
  7. Heat 1 teaspoon of vegetable oil in a grill pan over medium heat and add the skewered octopus. Season with salt and pepper.
  8. Grill for 3 minutes on both sides, or until golden brown marks appear. Drizzle with the remaining lemon juice and remove from heat.
  9. Serve the skewered octopus over the pan-cooked rice.
Grilled Mushrooms with Couscous Salad

Grilled Mushrooms With Couscous Salad

Let’s grill some mushrooms to yumminess, but not before flavoring them with a spicy mixture. Serve them with a simple couscous salad, where you add some apple, red onion, parsley, and lemon zest. Let us know what you think!

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Ingredients Needed for Grilled Mushrooms With Couscous Salad

¾ cup couscous
1 cup hot water
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon sugar
1 teaspoon salt flakes
10 ounces of brown mushrooms (caps only)
1 tablespoon vegetable oil
1 red onion, diced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
salt
pepper
½ apple, diced

How to Make Grilled Mushrooms With Couscous Salad

  1. Add the couscous to a bowl, pour the hot water over it and let it soak for 6 minutes.
  2. Add the cumin powder, smoked paprika, fennel seeds, sugar, and salt flakes to a small bowl. Mix until even.
  3. Add the mushrooms to a bowl and drizzle them with vegetable oil and add the spice mixture. Mix to coat them using your hands.
  4. Skewer the coated mushrooms, then grill them for 8 minutes on both sides.
  5. Add the couscous, red onion, parsley, lemon zest, and apple to a bowl. Season with salt and pepper and mix until even. Serve with grilled mushrooms.
Grilled Halloumi with Grapefruit

Grilled Halloumi With Grapefruit

Get ready for a special treat where tarty and salty flavors mix to perfection. So, let’s top raw grapefruit slices with beautifully browned halloumi cheese and drizzle them with an onion-based dressing. Optionally, flavor with mint. Enjoying it is mandatory!

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Ingredients Needed for Grilled Halloumi With Grapefruit

salt
pepper
2 teaspoons of red wine vinegar
2 teaspoons of olive oil
¼ medium onion, chopped
3 ounces of halloumi cheese (3 slices 1-ounce each)
3 grapefruit slices
fresh mint, finely chopped

How to Make Grilled Halloumi With Grapefruit

  1. Add the vinegar, olive oil, and 1 teaspoon of onion to a small bowl. Season with salt and pepper and mix until even. Set aside.
  2. Coat a grill pan with the remaining olive oil and heat it over medium-high heat.
  3. Grill the halloumi slices for 4 minutes on both sides, or until golden brown.
  4. Top each slice of grapefruit with a slice of grilled halloumi and drizzle with onion vinaigrette. Optionally garnish with fresh mint.
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