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Out of Love for Those Ridge Burn Marks: 9 Grill Pan Recipes

grill pan

The truth is that not all of us are die-hard fans of smoke and charcoal flavor. And it so happens that sometimes it’s just too cold, too rainy, or too windy for us outside to properly organize a smoky and merry barbecue party. ENTER the grill pan recipes.

The grill pan, kind of, brings the barbecue grill into your home. This type of pan lets you grill the meat and vegetables right on the stove-top. You can put pretty much about anything in a ridge-bottomed pan. And this is exactly what you are about to see in the grill pan recipes below.

Grill Pan Recipes for the Ridge Burn Marks Lovers

1. Sardines on Toast

When it comes to topping and upgrading your daily toast, it’s so easy to get creative! You can follow your own imagination or you can top the roasted slices of bread with fried sardines and with a mildly sweet mixture of capers and onion. Your choice. Did we mention the mustard and the mayo?

Sardines on Toast

2. Grilled Pork Neck With Peas and Carrots

When adding extra-flavor to your grilled meat the big secret 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.

Grilled-Pork-Neck-with-Peas-and-Carrots

3. Korean Fried Octopus

When one thinks about Asian cuisine, condiments, spices, and specific aromas come to mind. The same is true of Korean cuisine. Take these fried octopus tentacles, for instance. You’re going to flavor them (and the salad) with soy sauce, ginger, star anise, mango sauce, hoisin sauce, and a lot of other flavoring goodies.

Korean Fried Octopus

4. T-Bone Steak With Polenta and Sweet Corn Salad

This may look like restaurant-stuff but know that if you can spare 30 minutes and you have all the ingredients ready at your side, you can easily do it, too. It’s all about putting together a polenta and a salad, and grilling or frying a beautiful T-Bone steak.

T-Bone Steak With Polenta and Sweet Corn Salad

5. Roasted Cherry Tomato and Hummus Toast

Everything can be upgraded and improved with respect to cooking. It is a well-known fact especially as far as sandwiches go. In this hummus toast, for example, we can first flavor and roast the cherry tomatoes, then serve everything seasoned with raw sunflower seeds and paprika.

Roasted-Cherry-Tomato-and-Hummus-Toast

6. Langoustines in White Wine

If you’re into langoustines, then this recipe has your name on it. Let’s cook them in a tart white wine to flavor their juicy tender meat. Then provide them with a buttery and slightly crispy coating before frying them in a grill pan. And let’s flavor them even more by serving them garnished with freshly chopped parsley. You need 25 minutes tops for all that, isn’t it great?

Langoustines in White Wine

7. Ribeye Steak With Pesto Sauce

Who’s in for a good old ribeye steak? We’ll just sear it on the grill pan (you can use your grill, too, for that matter) and we’ll enhance it with pesto sauce. Only, this time, our pesto is kind of special because we add egg yolks to it, which will thicken it and add to the flavor. Try it yourself!

Ribeye Steak with Pesto Sauce

8. Thai Sea Bass in Spicy Sauce

If you’re in a mood for Asian flavors, this Thai sea bass may just do the trick. It’s a 35-minute job where you grill the fish, then bake it in a hot aromatic sauce. The latter one is as rich as the Asian cuisine: coconut milk, star anise, ginger, and cinnamon, to name just a few.

Thai Sea Bass in Spicy Sauce

9. 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.

Preserved Grilled Eggplant with Garlic

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods, and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, the results really started to show, so wish me luck!

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