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Posts Tagged ‘grilled’

  1. Greek Lamb Chops Recipe – Paidakia – with Roasted Asparagus

    August 31, 2018 by Varga László

    Ingredients (2 servings ):

    • 6 lamb chops
    • 1 lemon
    • 3 garlic cloves
    • 2 teaspoons dried oregano
    • 1 small red chili pepper
    • 1 tablespoon olive oil
    • sea salt and freshly ground black pepper to taste
    • a bunch of asparagus stalks

     

    Preparation method:

    1. Chop the garlic.
    2. Chop the red chili pepper.
    3. Squeeze the juice of half of the lemon.
    4. Mix together in a flatter bowl the chopped garlic, chopped chili, oregano, lemon juice, olive oil and sea salt and freshly ground black pepper to taste. Add the lamb chops. Toss them well in the marinade mixture, to be covered evenly. ( I did it a bit differently, i added the marinade ingredients over the lamb and tossed them a bit to mix them and cover evenly the lamb chops.)
    5. Let the chops marinate for 1-2 hours, even overnight if you have the time.
    6. Meanwhile prepare the asparagus:
    7. Wash the asparagus stalks and tear off their woodsy lower third.
    8. Grill the asparagus over high heat on two sides for a few minutes, until they get the nice charred grill marks.
    9. Grill the lamb chops for 2-3 minutes on each side and let them rest for a couple of minutes.
    10. Serve the lamb chops with the grilled asparagus and some lemon wedges / slices.

  2. Dalmatian Grilled Sardines with Parsley Lemon Garlic Sauce Recipe

    February 23, 2018 by Varga László

     

    Ingredients (4 servings)

    • 1 kg sardines (fresh or frozen)
    • a bunch of parsley
    • 2-3 sprigs of rosemary
    • 1 head garlic
    • 1 lemon
    • extra virgin olive oil
    • Salt and pepper to taste
    • 100 g olives
    • 2 large tomatoes
    • a few chili peppers

    Preparation method:

    1. Defroze the sardines if frozen, wash them in a colander.
    2. Clean and chop the garlic.
    3. Grate the lemons for zest.
    4. In a bowl mix place the grated lemon peel, half of the chopped garlic and the rosemary torn from sprigs.Add extra virgin olive oil, salt and pepper, whisk them a bit.
    5. Place the whole sardines in this bowl and cover them with the marinade and let them marinate for half an our.
    6. In another bowl mix the other half of chopped garlic, olive oil, chopped parsley and the juice from a lemon.
    7. Grill the sardines until having charred grill marks 3-4 minutes on each side.

    8. When ready place them on a plate and season with the garlic and parsley sauce and serve with lemon wedges.

  3. Grilled Mushrooms with Blue Cheese-Dirty Mashed Potatoes – Recipe

    December 20, 2012 by Varga László

    aIMG_6255

    Ingredients (4 servings):

    • 500 g bigger button mushrooms or other wide ones
    • 5 garlic cloves
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon paprika
    • 4 tablespoons grated hard cheese
    • 1 kg potatoes
    • 50-70 g blue cheese
    • 3 tablespoons butter
    • 1/2 cup milk
    • salt and pepper to taste

     

    Preparation method:

    1. Clean the mushrooms under running water and remove stems.aIMG_6225
    2. Chop the garlic cloves.
    3. Place the mushroom caps on the grill with the gills up, season with salt and pepper and grill them for about 5 minutes on that size.aIMG_6228aIMG_6230
    4. Flip the caps and place on each of them some chopped garlic, drizzle some balsamic vinegar and season with paprika, salt and pepper.aIMG_6233
    5. Add some grated cheese on the mushroomsaIMG_6235, lower the grill’s lid and leave them for another 5 minutes or until the mushrooms are done and the cheese has melted nicely.aIMG_6248
    6. Meanwhile prepare the potatoes:
    7. Dice the potatoes into large cubes.aIMG_6237
    8. Place them in a pot, cover them with water and boil them over medium-low heat for about 20 minutes, until fork-tender.
    9. Drain the potatoes and transfer them into a bowl. Add the milk and butter; beat them until smooth.aIMG_6242
    10. Stir in the shredded blue cheese and the ground nutmeg. Add salt and pepper to taste.aIMG_6244
    11. Serve while still hot the grilled mushrooms and the “dirty” mashed potatoes.aIMG_6250