The role of the man on the grill is the most important in any "on the fire" that respects itself, but it has quite a bit of closeness • To our house chef, Maya Darin, solutions and recipes
I love working on the grill.
The scorching heat excites the blood and bounces the heart happily.
There is a challenge with wild work like cooking on fire and there is excitement in it.
But not only that, working on the grill is addictive in a sense and leaves the grillman or grill woman, in my case, out of the party, aside, lonely and happy at the BBQ.
This is especially true when deciding to set up a grill that is mainly steak cuts, kebabs, skewers and other delicacies that require a short roast and a lot of attention.
This year I decided to hit, roast and at the same time succeed in the mission to be the living spirit of the party.
How is this possible, you probably ask.
Well, grilling larger chunks requires skill and care, but does not put me close to the coals but allows me to sip a chilled beer and chat with the guests.
And if we are talking about diversity, then this year whole pieces from different worlds will be on my grill.
Meats, fish and other vegetables.
Entrecote
List of ingredients for a couple:
1 piece of entrecote weighing about 600 grams
for the spice mixture:
2 teaspoons paprika
2 teaspoons smoked paprika
½ teaspoon dried chili
1 tablespoon crushed coriander seeds
1 teaspoon ground cumin
1 tablespoon Atlantic salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
4 tablespoons olive oil
How to prepare:
1. Remove the piece of entrecote from the refrigerator about 15 minutes before roasting it.
2. Heat the grill or barbecue.
3. Mix all the seasoning ingredients to a uniform paste.
4. Grease the slice on all sides.
5. When the grill is hot, grease the grid and close the slice on all sides so that it is browned.
If working on a gas grill, lower the flames to a minimum
.
8. Cover the grill extinguisher or place an inverted stainless steel bowl over the piece on the grill, to create the effect of an oven.
9. Continue to roast the slice to the desired grade, it is recommended to grade M and it is recommended to use a thermometer and measure between 55 and 60 degrees Celsius in the heart of the slice.
10. Remove from the grill, wait two minutes and only then slice thinly
Whole and lemon fish
List of ingredients for a couple:
1 Dennis fish weighing about 2 kilos, diligent along the length (ask the fisherman)
2 lemons sliced into thin slices with the peel
4 garlic cloves slices
Bundle of thyme
stalks Bundle of oregano stalks
4 tablespoons olive oil
Salt to taste
Grated black pepper
How to prepare:
1. Place a sheet of foil on the work surface and a baking sheet on top
. 2. Pour 2 tablespoons of olive oil on the baking paper, season the olive oil with salt and pepper and place 3 slices of lemon.
3. Place the fish on the seasoned olive oil.
4. Fill the abdominal cavity of the whole fish with garlic slices, lemon slices, spice branches and season with salt and pepper.
5. On the top side of the fish pour olive oil again, season with salt and pepper and arrange lemon slices on the fish skin.
6. Wrap the fish in the baking paper and aluminum so that the aluminum foil will completely wrap the baking paper and be tight enough so that the liquids do not leak out onto the grill.
7. Roast the fish on a hot grill on both sides and then close the grill lid or cover with a stainless steel bowl if working on a barbecue, to allow for long roasting as in the oven.
Roast for about 15 minutes on a low grill / BBQ temperature.
9. Open the paper envelope and serve.
Grilled eggplant with Arisa grind
List of ingredients for a couple:
1 eggplant
4 tablespoons raw tahini
2 teaspoons good Arisa
2 crushed garlic cloves
lemon juice to taste
Cold water to taste
Salt to taste
To serve:
Olive oil to taste
A handful of chopped parsley
Preparation:
Perforate the eggplant with a fork in three different places, place on a hot grill or hot BBQ and roast for about 7 minutes on each side to scorch the peel and make sure the inside of the eggplant is well done.
2. Remove from the heat, cut lengthwise and allow the liquids to migrate.
Meanwhile, make tahini - mix raw tahini with arisa, lemon juice, crushed garlic, cold water and salt and mix to the desired texture and taste.
4. Serve the eggplant with olive oil, tahini, salt and parsley
