...because you thought Sweden was Switzerland!

Sunday, May 29, 2011

more grill recipes

Since the purchase of our grill pan, we've been grilling indoors two or three times a week. We've grilled bread, sausages, tomatoes, fish, lamb, pork, beef, you name it! I heard you can even grill shellfish, but I haven't gone that far... yet. And I haven't grilled shrimp yet. Perhaps a future project?

I owed mom a recipe of the Mediterranean tuna kebab I was hinting about. Here it is, plus a couple of other food pictures I thought I'd throw in as well.

I remembered to take a picture when we ate half of the lot

This tuna recipe comes from a big, heavy recipe book we received from Margareta and Mats last Christmas, with the title Maten runt Medelhavet (Food around the Mediterranean). There are really some inspiring recipes in there, most of which are not as uncomplicated as they look (Making your own paté, anyone?) These tuna kebabs are so easy I basically prepared them on a stressful evening and we still managed to get restaurant-style food in less than 15 minutes. That is one major advantage of a grill pan over a coal grill: time saved!

Mediterranean tuna kebab recipe

about 250 grams tuna - I used frozen tuna steaks, defrosted in room temp.
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
large capers (caperberries) - if not available, its OK without it
large seedless olives - mine were filled with anchovies

1. Soak some barbecue sticks in water 15 to 30 minutes before grilling (not sure if this was necessary for the grill pan, but I soaked mine. I also had to cut them short to fit the pan).

2. Cut the tuna into same-size cubes. Mix the lemon juice and oil and marinade the fish there for some minutes. The recipe says you could also add in very thin lemon peel strips into the marinade (only the yellow part, no white rind).

3. Fire up the grill in high-medium heat. While it's heating, prepare your barbecue sticks, alternating the fish, capers and olives.

4. When the grill is hot, put the kebabs in and cover with a lid. Cook for 2 minutes per side but not more; overcooked fish is dry and tough and the cubes cook easily. We served this with homemade bread with tapenade and a tomato-mozzarella salad.

Steakhouse-style steak

This was our dinner yesterday: steakhouse-style steak inspired by Chef John from the Foodwishes blog (recipe here). I told you this blog is our new favorite! Instead of rib-eye though, we had entrecôte, and instead of the herb butter, we made a red wine reduction sauce out of our unfinished bag-in-box. You don't have to make a sauce; it was a bit too overpowering for this steak recipe and herb butter probably works really well, besides being easier to make. In other respects, we followed the recipe as it looked in the site, from the clarified butter coat to the dry spice rub and the resting period. Y-U-M-M-Y!

If you're not into steaks, maybe this simple lunch is more enticing:

I know: the only grilled thing in the picture above is the store-bought pita bread that we grilled on the dry grill pan instead of toasting. If you turn the bread 45-degrees as you grill, you get that nice grill pattern that really looks neat.

I just wanted to show you this picture because (1) it had no meat at all in it! Haha! (2) I made the soup myself and it was actually quite good and filling. It's also a breeze to make and you get some soup leftovers that you can save for later in the week or freeze for a lazy day.

Cauliflower soup recipe

3 potatoes
1 yellow onion
1 garlic clove
a medium-sized cauliflower head, ca. 300 g.
1 tablespoon olive oil
1 and a half cubes vegetable bullion
2.5 deciliters (about 1 cup) cooking cream
salt and pepper

1. Peel the potatoes, onions and garlic. Cut into small pieces. Cut the cauliflower into smallish cubes and sauté all the vegetables in olive oil.

2. Add 8 deciliters (about 3.3 cups) of water and the bullion cubes. Gently boil for 15 minutes. Add the cream and let boil for about 5 minutes more.

3. Blend the soup until smooth. I used an immersion blender. Salt and pepper as desired, and it's done! You can serve it with anything, too: shrimp or crayfish, ham and bread, or salad.



Blogger Leplume said...

I, too, recently purchased a grill pan. I'm going to give your tuna recipe a try! It looks and sounds delicious!

7:25 AM


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