How to cook on a home grill. We prepare delicious dishes on the grill. Simple and original recipes

27.09.2019

Imagine a device that allows you to cook food like on a barbecue, but in any weather. Which heats up to 1000 ° C, like white-hot coals. Which makes the cheese sandwich gooey and the steak juicy. Sounds like an ad? Well, actually you already have such a device, and, most likely, you hardly use it.

“The oven grill works like an upside-down brazier and cooks food perfectly,” says Scott Heimendinger, Director of applied research Modernist Cuisine, a culinary arts laboratory in Washington DC. With it, you can quickly prepare excellent dishes, and you do not need any coal, gas, or special cooking skills.

1.

The grill creates excellent conditions to cook tender meat with a delicious crust. Just turn on the oven at medium power (180-200°C) in the grill mode - and go.

Chicken thighs with orange

Mix 1 tbsp. l. orange peel with the same amount of vegetable oil, ½ tsp. ground smoked chili (or just ground chili) and add ¼ tsp. cumin, ground black pepper and salt. Cover a pound of skinless and boneless chicken thighs with this mixture and place them on an oiled baking sheet. Add 2 oranges cut into circles. Place under the grill and roast until cooked through (10-12 minutes).

Steak with onion glaze

Grill 2 ribeye steaks to medium rare (8-10 minutes). Set aside, covering with foil. Cut the onion into half rings, drizzle with oil and grill until soft, about 10 minutes. Add 1 tsp. balsamic vinegar and brown sugar, mix. Season the steaks with salt and pepper and top with the onion sauce.

Pork chop with fennel and apple

Sprinkle 3 handfuls of arugula with wine vinegar, olive oil and salt. A pound of boneless pork chops, season with salt and your favorite spices, coat with Dijon mustard. Put a fennel tuber chopped into thin rings on a baking sheet sprinkled with oil, chops on it, and on top - 2 apples cut into slices and a few sprigs of fresh rosemary. Cook under the grill for about 10 minutes. Serve with lettuce.

2.

Thanks to high temperature the sugar in fruits and vegetables is caramelized, releasing even more of the natural sweetness from nature's gifts.

tropical fruit salad

Place four 1 cm thick pineapple rings and one sliced mango on a non-stick baking sheet. Sprinkle brown sugar on top. Grill until brown scorch marks appear on fruit, about 8 minutes. Mix 1 cup* Greek yogurt with honey (to taste) and 1 tsp. lime zest. Serve fruit with a spoonful of this yogurt.

Cut the head of cauliflower into 1 cm thick plates. Mix 2 tbsp. l. vegetable oil, 1 tbsp. l. Indian masala seasoning (or whatever is at hand, as long as it is spicy and spicy) and a pinch of salt. Lubricate with this mixture cauliflower. Lay out on an oiled baking sheet. Grill until soft and crusty (about 10 minutes). Squeeze lime juice on the "steaks" and serve.

Sweet pepper garlic sauce

Deseed 2 bell peppers, cut in half lengthwise and place cut side down on a baking sheet. Cook under the grill until lightly charred (8-10 minutes). Cool and peel off the skin. Grind in a blender along with 1.5 cups of canned chickpeas, ? cups of Greek yogurt, 2 cloves of garlic, juice of half a lemon, ? tsp zira and salt. Dip whatever you want into it.

hot question

What if I burned the steak to hell?

Ronnie Killen, chef at Killen's Steakhouse (Texas) answers:

“Treat it the same way you would treat burnt bread. Take a butter knife and scrape off the burnt crust from the surface of the meat. Doesn't clean up completely? Then, with a sharp chef's knife, cut off the outer edge of the meat. Now soak the steak in water (preferably in beef broth) for five minutes. Re-season and return to the fire, just reduce it. For cooking, use only olive oil or ghee."

3.

The top-down heat of the grill in the oven works with gravity so that the gooey, melted cheese can coat all parts of your dish.

Pita pizza with smoked salmon

Oil two pitas. Grill under the grill until golden brown, about 2 minutes. Top with pesto sauce Sun-dried tomatoes, chopped artichoke hearts, goat cheese and capers. Place back under the grill until the cheese is melted (about 2 minutes). Add smoked salmon and dill, eat.

Cheeseburgers with cocoa flavor

Mix a pound of ground beef, 3 tbsp. l. barbecue sauce, 2 tbsp. l. cocoa, 2 chopped chipotle peppers (or any other chili), 2 minced garlic cloves, 1 tsp. zira and salt. Shape into four patties and place on a greased baking sheet. Cook under the grill for 8-10 minutes. Put a piece of spicy, well-melting cheese on the cutlets. Put it back in the oven so that the cheese spreads well.

Mix 1 cup cherry tomato halves and a glass of cherry peppers (or? a glass of jalapeno peppers). Cook on a baking sheet under the grill until soft (3-5 minutes). Put it in a bowl and add cups canned red beans diced avocado and finely chopped onion, stir. Put the nachos on a baking sheet, cover them with sauce, sprinkle with grated cheese. Cook under the grill until the cheese is melted.

4.

The concentrated heat quickly evaporates the liquid from the food, making it crispy and brittle.

Tortilla pieces with garlic and thyme

Cut 2 large whole grain tortillas (or thin lavash) into eight triangles. Brush with olive oil, sprinkle with dried thyme, garlic powder and salt. Grill under the grill until golden brown and crusty (about 1.5 minutes). Serve with grilled sweet pepper sauce (see left).

Asparagus with crispy bacon

Take about 100g of bacon slices and grill under the grill until crispy (about 3 minutes). Cool down and break it down. Drizzle a bunch of fresh asparagus with olive oil, season with salt and pepper. Grill until tender (3-5 minutes). Transfer to a plate, top with bacon bits, grated hard cheese, lemon juice and - ideally - walnut oil.

Zucchini almond coins

Cut two zucchini into slices. Crack an egg into a bowl and beat lightly. In another bowl, mix 1 cup of almond flour (if you don’t have one in the house, do it yourself by grinding the right amount of dry almonds in a coffee grinder), 1 tsp. thyme, salt and pepper. Dip the circles in the egg, then roll in flour and place on a baking sheet. Grill under the grill until crusty, 3 minutes per side. Serve with salsa.

Your oven has the perfect hot point - find it with this formula developed in the culinary labs of Modernist Cuisine.

Measure the distance (D) between the heating elements (when the grill is off!). Let's say it is 10 cm.
Multiply by 0.44. In our case, it comes out 4.4 cm.
Add 0.6 cm. We get 5 cm. This will be the correct distance from the grill to the top of the food. If the racks in your oven are lower, improvise by substituting another upside-down baking sheet under the baking sheet with the dish from below.

Grilled dishes are extremely tasty and fragrant. There is no such person in the world who could refuse barbecue, fish or smoky chicken. Many people simply do not dare to cook such dishes, fearing that they will turn out to be overdried. From this article you will learn how to fry meat, vegetables or so that they remain juicy and tasty. It should be noted that according to these recipes, you can cook not only on an open fire, but also in a pan.

Juicy vegetables with herbs

To start on the grill.

So let's get started. Let's prepare the marinade. Mix 6 tbsp. tablespoons of oil, 4 tablespoons of table vinegar, one teaspoon each of rosemary, thyme and basil, garlic squeezed through a press, salt and pepper. Let's take 3 zucchini, 3 bell peppers, eggplant and 2 onions. Coarsely chop the vegetables, transfer to a container with marinade, mix and put in the refrigerator for two hours. Then transfer the contents of the bowl to a well-heated grill and cook for 15 minutes, constantly pouring the remaining marinade. Vegetables are ready! You can cook similar dishes on a grill pan.

fragrant meat

Now it's time for the serious meat dish. Let's try to fry a barbecue, but not the usual one, but with bacon and rye bread. The peculiarity of this grilled dish is that the meat remains very juicy with this cooking method.

For a robber barbecue, you will need the following products:

800 grams of meat fillet without fat;
160 grams of fresh or smoked bacon;
vegetable oil - 4 tbsp. spoons;
rye bread - half a loaf;
greens;
salt, a mixture of peppers.

Cut the meat into pieces of 100 grams, beat off, season with pepper, salt, herbs, butter, mix, cover with a lid and leave in the refrigerator for several hours. Then prepare the bread and bacon. Salo cut into slices. Do the same with bread. Remove the container of meat from the refrigerator. Prepare your skewers. Start stringing meat on them, then bread and bacon, and so on. Roast this kebab for 20 minutes.

tender chicken

Fans will appreciate the Mexican chicken.

Ingredients:

chicken legs - 1 kg;
canned corn and beans - 200 grams each;
onion - 50 grams;
tomato sauce - 200 grams;
a little garlic;
lemon;
chilli;
oil;
salt.

Pour into tomato sauce lemon juice, add finely chopped garlic, chili and salt. We wash the legs and transfer to a deep bowl. Pour the prepared sauce over the chicken. Cover the bowl with a lid and refrigerate for 3 hours. Then put the legs on the grill and fry, pouring tomato sauce. While the chicken is cooking, prepare the salad. Cut the onion into half rings, add beans and corn, oil to it, mix. Remove chicken from grill and serve with salad. Delicious and very easy! You can cook these and other grilled dishes not only on weekends, but also on weekdays.

Grilled meat salad

Do you want to surprise your loved ones and friends with an unusual summer dish? Prepare for them a grilled meat salad with fresh cucumbers, tomatoes and spicy onions. Guests, having tasted it, will be delighted with this juicy and beautiful dish. From grilled meat, we will prepare a salad for several people.

Required products:

2 kg of pork or beef;
700 grams of mayonnaise or yogurt;
600 grams of adjika;
6 art. tablespoons of oil;
a couple of tablespoons of Worcestershire sauce;
oregano;
caraway;
honey - 2 tbsp. spoons;
8 tomatoes;
2 long cucumbers;
two bulbs;
lettuce leaves.

Step #1. Let's prepare the marinade. Pour oil into a deep cup, add 8 tbsp. spoons of adjika, honey, oregano, cumin.

Step #2. We rub the meat with this marinade and put it in the refrigerator for a couple of hours.

Step #3. Now let's prepare. Mix mayonnaise and the remaining adjika.

Step number 4. We take the meat out of the refrigerator and fry it whole piece on the grill.

Step number 5. We cut cucumbers, tomatoes and onions, tear lettuce leaves with our hands. Transfer the vegetables to a deep bowl. Cut the meat into thin slices and add to the cucumbers with tomatoes.

Step number 6. Dress the salad with mayonnaise with adjika, mix, arrange on plates and serve.

We wish you bon appetit!

spicy fish

Grilling food is easy. Let's bake the fish now.

Products needed for the recipe:

fish (any) - 1 kg;
bulb;
tomatoes - 4 pieces;
garlic;
lemon juice;
dill;
parsley;
salt.

We cut the tomatoes arbitrarily, pour in the lemon juice, add salt and herbs. If you like mint, you can add it to your dressing. We gut the fish, remove the gills and scales, and rinse. We make cuts in each carcass and stuff with tomatoes. You can do it a little differently - put tomatoes in the belly of the fish. Wrap the carcasses in foil and bake for about half an hour.

Fruit on skewers

Did you know that on an open fire you can cook not only snacks and main dishes, but also incomparable desserts? Let's cook, for example, fruit skewers on wooden skewers. This grilled dish does not require any unusual products.

Stock up on any fruit own will and cut them into slices. Soak the skewers in water first. Put the prepared fruit on these wooden sticks and fry on all sides until golden brown.

Prepare sweet sauce. Put in a saucepan 20 grams of butter, ½ cup of sugar, zest of one orange, pour in a little cognac and water, add a little vanillin. Heat this mixture on the stove, stirring constantly. Pour the fried skewers with this sauce.

Prepare a variety of interesting dishes Grilled. The recipes presented in the article are easy to perform, so be sure to try them out. Delight your family with spicy fish, tender chicken, juicy meat and an unusual fruit skewers.

Our distant ancestors cooked food exclusively on fire, and this way cooking to this day is considered the most useful and dietary. it is prepared on the grill without oil, retains all vitamins, acquires a spicy aroma of a fire, always remains tender and juicy, while excess fat is rendered, and a delicious crispy crust gives the dish sophistication. It is difficult to find people who are indifferent to barbecue, kebab, baked pork ribs or barbecued duck, besides, healthy food in the open air seems to be tastier than restaurant delicacies. However, despite all the advantages of such dishes, they can easily be spoiled. Let's talk about how to properly cook meat on the grill so that it turns out to be healthy, fragrant and very tasty.

Grilling secrets

Grilling meat requires a special approach and knowledge of many culinary subtleties, which determine the tenderness, juiciness and unique taste of the dish. Any food is cooked on the grill meat products- beef, lamb, pork, poultry, game, tongue and liver. It is the quality of meat that determines its softness and pleasant taste, and although marinade, spices and herbs can ennoble even not the best source product, you should not save on meat if you want to enjoy an exquisite steak or fried barbecue.

Any part of pork is suitable for grilling, depending on your tastes and preferences. When choosing beef, we recommend paying attention to tenderloin, rump, rump, butt, liver and lower part femur. From veal, legs, neck and flank are suitable for grilling, and from lamb it is better to prefer the back, neck and ribs. Domestic bird and game are ideal for cooking whole or in pieces - on charcoal, skewers, skewer or wire rack. Any meat needs individual approach and reverent attitude - this is what main secret its preparation.

Fatty meats (pork, lamb, duck, goose, chicken wings and legs) streaked with lard are especially suitable for cooking over a fire. The fact is that during frying, the fat is melted, and the pieces of meat are very soft and juicy. Very dry meat (beef and veal) is best fried wrapped in bacon or drizzled with vegetable oil - this makes it especially tender and melts in your mouth, and also allows you to keep its shape. If you cook dry meat in foil, a pleasant surprise awaits you - a fragrant dish, in its own way. palatability reminiscent of meat cooked in a Russian oven.

Try not to use frozen meat for grilling, as all the juices flow out of it when thawed, and the dish turns out to be too dry. If a piece of meat has lain all night on the shelf of the refrigerator, one hour before cooking it should be laid out on the table and allowed to warm up at room temperature. Do not forget to remove all unnecessary - ligaments, tendons, films, cartilage and rough connective tissue, since the inedible parts of the meat will make it tough and prevent you from enjoying a delicious dish.

Cut the meat into small flat pieces and make cuts in the fat - this is necessary for even roasting of the meat. It is better to beat beef, veal and liver additionally in order to saturate hard meat fibers with oxygen, make them more airy and tender, and beef and pig tongue must be pre-boiled.

good marinade

Another subtlety in grilling meat is marinating before heat treatment, since a successful marinade makes even the most ordinary meat refined and noble. In addition, marinated meat acquires new shades of taste - depending on the composition of the marinade. As a basis, they usually take red and white dry wine, beer, cognac, pomegranate and orange juice, olive or peanut oil, wine or balsamic vinegar, mustard and soy sauce. A few drops of Tabasco sauce, lemon juice with kiwi slices, kefir, sour cream, tomato paste, ketchup and mayonnaise will add piquancy to the marinade. To taste, you can add onion, garlic, spices and fragrant herbs. Subtle aroma of thyme, mint, bay leaf, rosemary, cayenne pepper, basil, tarragon, sage and curry the best way enhances the taste of grilled meat. Sweet marinades with sugar or honey are ideal for fatty meats and give it an unusual richness and piquancy.

Veal, beef, and lean poultry are best marinated overnight, while lamb, pork, chicken, duck, and goose are best marinated for a few hours. If you decide to bake a whole piglet, it should marinate for at least a day. And two more subtleties - add a minimum amount of salt to the marinade and do not use aluminum dishes for pickling, which spoils the taste of the dish.

The Art of Roasting

How to grill meat after marinating it? After saturating the meat with new shades of tastes and aromas, the most crucial moment begins! Spread the pieces on a grill greased with vegetable oil, fry until crispy, and then turn each piece on the other side. Do not touch the meat during the frying process, otherwise you will break the integrity of the crust, as a result, the precious juice will flow out, and the meat will become dry and tough. Salting the pieces is recommended after they are browned, because if the salt penetrates deep into the meat fibers (usually this happens at the beginning or middle of cooking), they become very dry.

Meat decorated with a grill pattern looks very impressive - to do this, press it against the grill before frying, or use frying surfaces with a corrugated bottom.

If you want to make it more tender and juicy, put pieces on it butter. Do not start tasting right away, let the meat stand for a while and “come to its senses”, because for some time after removing from the fire it will continue to cook due to internal heat. The juice will be evenly distributed inside the piece, and the dish will be unusually juicy and deliciously tender.

Delicious grilled meat is served with herbs, fresh vegetables, potatoes, cheese and mushrooms. noble taste fragrant meat can be enhanced with barbecue sauces. However, if you cook outdoors, the best seasonings for the dish will be Fresh air, hunger and good company!

Since the Neolithic, men's responsibilities have been growing and growing. Every strong male should already be able to change the oil in the engine and hang the wallpaper as evenly as possible, and this is not counting the sacred duties like “build a house” and so on and so forth. After reviewing the list, any sane guy could yell about the injustice and antics of feminism, but here's the thing - we really need to know about such things. Today, these are vital skills that help, if not every day, then they will definitely come in handy once. You can call it a kind of payment for the fact that we are men.

One way or another, most of these skills are only thought about when faced with the problem itself. If a friend suggested that you go to the dacha on the weekend and fry meat in between relaxing in the bathhouse and something no less pleasant, then it's time to think about how to do it in general and how to do it right. At any country get-together, a person at the grill or barbecue enjoys genuine respect, because he has a great, even holy responsibility. You screw up with cooking and the end of your reputation - you will no longer be allowed to this ritual act, and reproaches and indignation will haunt you all your life. Well, okay, we went too far, you, most importantly, do not worry and carefully remember one of the most important instructions in your life.

First of all, it is worth understanding on which “instrument” you have to “play” the culinary “composition”. There is an important fundamental difference between a traditional barbecue and a modern grill, which directly affects the cooking process - the lid. This simple detail makes the BBQ unit absolutely all-weather and adds oven function to it. In addition, the grill used many times will not get your hands dirty, it is not so troublesome to disassemble and assemble, and it looks clearly cooler, in fact, like any thing that came from the West.

Yes, right there in post-war years the barbeque tradition began. The word, by the way, sounds very French, but this is due to the fact that many African Americans, who were slaves a few decades ago, spoke French (colonies on the hot mainland belonged not only to England) and the new “genre” in cooking was called in its own way - barbe à queue, that is, "from meat to tail." The word was changed by white Americans, and now the whole world speaks in this way, and not otherwise.

1. Good grill

It’s logical - without it, you definitely won’t be able to fry meat. First things first, make sure this thing has air vents to adjust the temperature of the burning coals. But the most important thing is the material, because the quality of your future cooking directly depends on it. Stainless steel and good thickness makes for a good grill. And, of course, a brand that is of great importance, because the grill is the most masculine thing in the world, and it should have its own title. One of the leaders in this area for more than half a century - since 1952 - is the American manufacturer Weber. Actually, its products, like other barbecue installations, can be found in the American Grills online store - there is just a huge choice between coal, gas and electric options, and at the same time there are all the necessary accessories.

2. Ideal meat

The sacred moment on which the whole further process depends. Since you are new to us, chilled young pork is ideal. The main thing is that it does not undergo repeated freezing: this can be checked by literally clicking on it - if the freezing is primary, then the hole will quickly disappear and a finger stain will remain. In no case should the meat have excess liquid like blood and mucus, and its age should not reach retirement age. And, of course, the color, which should be juicy and bright, as well as the fresh smell - all these are indicators of good quality.

3. Suitable marinade

An equally important procedure, because even if the meat is not of premium quality, the marinade will save everything - it makes the pieces softer and juicier. This is a rather subtle thing, for an amateur, since the variety of "gravy" is quite extensive. The basis can be both alcohol like beer, cognac or wine (in the process, do not tire of reminding yourself that this is for meat!), Or juice - orange or pomegranate. In addition, soy sauce and wine vinegar. It is advisable to marinate pork for several hours - that is, you take and marinate in advance, at least in plastic bag, but not in aluminum dishes, otherwise the taste will be lost. Cut the meat into small pieces across the grain and go for it.

4. Fuel

If there is a choice between wood and charcoal briquettes, we would recommend the latter, since they are about the same in shape and size - not the most important detail, but a pleasant one. Build a pyramid out of them, which will fill 70 percent of the entire container and put a few paraffin balls, and then set it on fire. When the center is hot, move the outer coals to the middle with tongs so that they also flare up. When all of them are already fiery-bright and covered with ashes, you can proceed to the main point. And in no case do not use lighter fluid: no one will definitely appreciate the taste of gasoline.

5. The process itself

In fact, there is nothing complicated here - everything is tricky behind. Before putting the meat on the grill, coat it with vegetable oil, and let the product itself rest at room temperature. After spreading the pieces, do not move them until brown stripes from the grate appear on the surface. Only after that turn them over with a spatula - quickly and without unnecessary movements. Desirable for better taste sprinkle with coarsely ground black pepper or sea salt- do not be afraid to overdo it, because some of the spices will still absorb the fire. The main thing is to watch the fire: if it is too strong, you do not need to splash water. Just take care of the even distribution of coal in advance, and there will be no problem, but if anything, we are allowed to move the piece under which the flame flared up.

6. “How long are you there?”

You can determine “by eye” the readiness of meat only after receiving the first experience (and then the second, third, and so on). For the first time, we strongly recommend buying a special thermometer that determines the internal temperature. Ideal indicators - 68-71 ° С. In principle, you will see that you have overcooked the meat when it decreases in size and loses its tenderness, but it will be too late. Some "craftsmen" pierce it to see the juice, but this is absolutely impossible to do, since the liquid will quickly evaporate into in large numbers leaving only dry fibers in the meat. When you remove it from the grill, let it brew for about five minutes, and then return it to the arms of the grill for 30 seconds - so the pork will be more appetizing and glowing. And do not forget to immediately clean the grate, otherwise it will be like in the case of a plate of buckwheat. It will take ten minutes at most, but it will save you an hour of suffering the next day.

It is probably not a secret for anyone that many products must be consumed after heat treatment. Let's remember how this is done. Most of the time we either boil or fry. There are, of course, other, more exotic ways, such as steaming or simply raw food.

If you ask each of you, which way of processing food turns out to be tastier? I think everyone will agree that when frying. Unfortunately, in addition to being delicious, such food, in fact, is also very harmful.

Remember, to cook food in this way, you need a lot of fat. With all due respect to vegetable oil, it should be remembered that this is a very high-calorie product. For reference: 100 grams contains more than 900 kilocalories!!! Imagine the percentage increase in the energy component of fried foods?

The conclusion suggests itself - to abandon the use of oil. “But how to do it, because the food will just burn?” you say, and you will be absolutely right. Fortunately, there is such a way - grilling. For example, we have been grilling at home for a year now. Not such a long time, but still.

Grill Benefits

If we are grilling, oil is no longer required. On the contrary, foods rich in fats will be able to reduce their calorie content by melting internal lipids. In addition, all the benefits of frying are fully preserved. The products are just as appetizing: crispy crust, smell, color and everything else.

Grill options

To use grilling, you can select one of the following options. If you live in your country house, then there is nothing better than a barbecue. Products will absorb the smell of smoke from natural firewood, believe me, no one will remain indifferent to such a dish.

If you can't brag about your own country house, and you live in a city apartment, your choice is an electric grill. The industry also produces gas devices, which are usually built into cookers. Of course, the flavors from dishes cooked on such urban devices will be inferior to country counterparts. But nevertheless, everything beneficial features products will be saved.

The undeniable disadvantage of such devices is the high cost of their maintenance. After the electricity bill comes in, you will understand what I am talking about.

In order to get rid of excess fat during frying, it is necessary to use a special grill. It is placed directly above the fire source. The food placed on it is very well fried, and excess fats leave it, filling everything around with aroma.

For pre-treatment of some products, such as meat or fish, they must be marinated. For this, a weak raster of vinegar is perfect, it is better to use natural substances, such as wine or apple. Some prefer to use fruit or berry juices. A marinade based on kefir or yogurt looks quite unusual, but, nevertheless, there are connoisseurs of this.

When cooking lean meats or poultry, it is useful to brush them lightly with olive oil. This will protect the products from drying out, they will remain soft and juicy. In order to prevent an overdose of vegetable fats, it is better to apply them with a special brush.

As you know, salt is White death. Excess sodium chloride in the body leads to fluid retention, and this does not play into the hands of health. For food to be truly healthy, it should be used to a minimum. True, at the same time, some products will become, to put it mildly, slightly insipid. In this case, we can recommend the use of various spices, such as pepper, turmeric, basil, as well as many other very useful ingredients.

So that meat or slaves do not seem insipid, it is better not just to sprinkle them with the seasonings listed above, but to marinate or grate well before frying. Of course, "sand is a poor substitute for oats" and at first many of your relatives will be deficient in salt. But, believe me, over time, your body will “shower you with gratitude” for the miracles of willpower.

What can be grilled?

Most people imagine that the grill is only a companion of meat, fish or poultry. Believe me, this is fundamentally not true. On the grill, you can cook almost everything that is listed above, plus all kinds of vegetables. Potatoes, eggplant, zucchini, tomatoes, onions, whatever you want.

The fried onions are especially delicious. To prepare, for example, zucchini, all you need to do is cut them into thin slices and arrange them carefully on a wire rack.

Seafood is incredibly tasty after such processing, you should definitely appreciate it. Try baking, for example, shrimp. For these purposes, it is better to take large or so-called royal representatives. marine fauna. Try to cook these products in a compartment with vegetables. It will be amazingly delicious! It will be difficult to return to traditional way cooking.

You can really cook royal dish- assorted grill. To do this, take several varieties of meat, fish. Add some vegetables like eggplant or zucchini. All this can be decorated with shrimp. Serve the finished dish should be strung on a skewer, completing your masterpiece.

Conclusion

Perhaps I was able to convince you that the grill will help improve your culinary masterpieces, and, especially nicely, will make your figure a little slimmer. Be healthy!

Tatyana, www.site

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