To the most of us grilling is directly associated with meat… Fish, in the best case. But hey, here’s one proud carnivore who loves grilling veggies! And I must admit, I have a confession to make – I love grilling veggies. Be it an eggplant, a capiscum or asparagus – flame charred they all taste much better. Mushrooms, however, are a story of its own. Just grilled they are more of a meaty texture, but you can really take it any way your imagination goes. So here’s what I called “pizza without a dough”, and trust me, this does taste like a pizza with mushrooms.
Unless you are a vegetarian, vegan or anything like that, you probably do like a good burger… I mean, what’s there not to like?! A nice beef patty, topped with some good cheese, veggies and a toasted bun, dressed with barbecue sauce and aioli… So here’s my take on the all times classics – beef & lamb cheeseburgers, recipe I’ve been making for the past two years, mainly because my boys simply won’t give up on it every weekend 🙂
Pork loin is one of my favorite cuts. It is equally great for steaks, kabobs or, butterflied, as a wrap for stuffing it with anything you can think of. But today I am sharing a whole pork loin roast, a classic indirect grilling made simple.
Kebab is the most popular fire-roasted dish in the Middle East, Eastern Mediterranean and South Asia. There are hundreds of ways to prepare kebabs, as well as quite a few names for it, but essentially, they all mean the same – fire roasted meat on a skewer. So here’s the way they make it in Armenia – Lulah Kebab!
This is one of the most tasty versions of stuffed chicken breasts I’ve tried. There is something in the combination of the chicken breast meat with cheese and bacon, that takes this dish one extra level higher. What’s even better – it is one of the simplest dishes as well!
Steak is the most primal thing I know… It was the first thing the caveman made when he learned roasted meat is tastier than raw one. This time I grilled it the simplest way, and I want to share with you my four essential rules for a great steak!
Grilling a fish really doesn’t have to be a rocket science. Here’s one of the simplest ways to grill a fish I know, producing an extremely succulent fish with great smoky aroma and flavour. Initially, I tried it on a river trout, but this time – it’s a baby grouper, one of the most noble fish of the Mediterranean.