Tag: grilling
68 recipes (showing first 48)
Argentine Steak with Chimichurri
Grilled ribeye with Argentina's iconic chimichurri — raw herb sauce with red wine vinegar and garlic.
Argentinian Churrasco
Argentinian churrasco — thick-cut grilled steak with chimichurri. Simple fire, great beef, nothing else.
Arugula Salad with Parmesan and Lemon
Arugula salad with shaved Parmesan, lemon, and olive oil — Italian simplicity at its finest.
Asian Sesame Slaw
Asian sesame slaw with crunchy napa cabbage, carrots, and a toasted sesame-ginger dressing that improves overnight.
Beef Kofta
Beef kofta kebabs with parsley, onion, and warm spices — juicy, charred, and aromatic.
Beer-Can Chicken (Indirect Grilled)
A whole chicken grilled indirect on a beer can — crackling skin, impossibly juicy meat, and hands-off simplicity.
Blackened Catfish
Cajun-spiced catfish seared in a screaming-hot cast iron skillet — crispy, smoky, and ready in 20 minutes.
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Bún (Vietnamese Noodle Salad)
Bún with grilled lemongrass pork, cold rice noodles, fresh herbs, and nuoc cham dressing.
Bun Cha (Vietnamese Grilled Pork with Noodles)
Bun cha with charred pork patties in sweet fish sauce broth — Hanoi's iconic noodle dish.
Caponata (Sicilian Sweet and Sour Eggplant)
Caponata — Sicily's iconic sweet-and-sour eggplant with capers, olives, and pine nuts.
Carne Asada Tacos
Carne Asada Tacos — a Mexican main dish Ready in 40 minutes.
Cauliflower Steaks with Chimichurri
Thick-cut cauliflower roasted golden and topped with bright chimichurri — a plant-based centerpiece.
Cedar-Plank Salmon with Maple Glaze
Salmon roasted on a smoldering cedar plank — the wood smokes and infuses the fish with aromatic cedar flavor while protecting it from direct heat.
Chapter 12: Grilling & Live-Fire Cooking
Direct heat, indirect heat, smoking, and the science of fire — the oldest cooking method made precise.
Chicken Satay with Peanut Sauce
Grilled marinated chicken skewers with creamy peanut dipping sauce.
Chimichurri Skirt Steak
Chimichurri skirt steak — seared hot and fast, sliced thin, drowned in herb sauce. Ready in 25 minutes.
Compound Butters
Nine versatile compound butters that act as instant finishing sauces — plus the science of clarified butter and ghee.
Elote (Mexican Street Corn)
Elote — grilled corn slathered with mayo, cotija cheese, chili powder, and fresh lime.
Esquites (Mexican Corn Salad)
Esquites — Mexican street corn salad with mayo, cotija, lime, and chili. Elote in a cup, no cob needed.
Esquites (Mexican Street Corn Salad)
Esquites — charred corn kernels with mayo, cotija, chili powder, and lime in a bowl.
Essential Kitchen Equipment
The essential kitchen equipment guide — knives, cookware, thermometers, and tools that make every recipe in this curriculum possible.
Greek Chicken Souvlaki
Lemon-oregano marinated chicken skewers with tzatziki, pita, and fresh vegetables — Greek street food.
Grilled Brined Pork Chop with Potato Gratin
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Grilled Chicken Caesar Salad
Grilled chicken Caesar salad with a from-scratch anchovy-garlic dressing, shaved Parmesan, and garlic croutons.
Grilled Chicken Thighs with Alabama White Sauce
Grilled bone-in chicken thighs with tangy Alabama white BBQ sauce — a mayo-vinegar sauce unique to the South.
Grilled Corn with Herb Butter
Grilled corn charred on the grill and slathered with herb compound butter and flaky salt.
Grilled Eggplant & Portobello Sandwich with Fresh Mozzarella and Romesco
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Grilled Peach and Burrata Salad
Charred peaches with creamy burrata, arugula, prosciutto, and balsamic — a summer showstopper.
Grilled Pork Tenderloin with Chimichurri
Grilled pork tenderloin with a two-zone sear and bright, herbaceous chimichurri sauce for a summer cookout centerpiece.
Grilled Romaine Caesar
Grilled romaine hearts with charred edges, creamy Caesar dressing, shaved Parmesan, and crunchy croutons.
Grilled Salmon with Lemon-Dill Sauce
Grilled salmon fillets with crispy skin and a bright lemon-dill yogurt sauce for a healthy, elegant summer dinner.
Grilled Shrimp Skewers with Garlic Butter
Grilled shrimp skewers basted with garlic herb butter for a quick, impressive summer appetizer or main course.
Grilled Watermelon and Feta Salad
Grilled watermelon and feta salad with mint, balsamic reduction, and toasted pistachios for a stunning summer starter.
Grilled Whole Branzino with Lemon and Herbs
Whole fish grilled over direct heat with lemon and herbs. Crispy skin, moist flesh, and the confidence to grill fish.
Grilled Zucchini with Lemon and Herbs
Grilled zucchini with char marks, fresh lemon, and torn herbs — the simplest summer side.
Hawaiian Loco Moco
Hamburger patty over rice with a fried egg and brown gravy — Hawaii's ultimate comfort food plate lunch.
Jamaican Jerk Chicken
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Jamaican Jerk Pork
Jamaican jerk pork marinated in scotch bonnet, allspice, and thyme, then grilled low over smoke until charred and juicy.
Japanese Cucumber Salad (Sunomono)
Sunomono — thinly sliced cucumber in a sweet rice vinegar and sesame dressing, refreshing and light.
Kiełbasa (Polish Sausage from Scratch)
Homemade Polish kiełbasa with pork, garlic, and marjoram. Ground, seasoned, stuffed into casings, and smoked or grilled.
Lamb Kebabs
Lamb kebabs with warm spices on skewers — charred outside, juicy and pink inside.
Lamb Kofta with Tzatziki
Lamb Kofta with Tzatziki — an Indian main dish Ready in 35 minutes. Perfect for weeknight cooking.
Mexican Street Tacos (Carne Asada)
Charred carne asada on warm corn tortillas with onion, cilantro, and salsa verde — authentic taqueria-style.
Muhammara
Muhammara with roasted red peppers, walnuts, and pomegranate molasses — sweet, smoky, nutty.
Oi Muchim (Korean Spicy Cucumber Salad)
Oi muchim — Korean spicy cucumber salad with gochugaru, sesame, and garlic as a banchan side dish.
Pan & Daughter Sauces
Pan sauces, daughter sauces, and the universal deglaze-reduce-enrich method that turns every sauté into a complete dish.
Peruvian Aji Verde
Peruvian aji verde — creamy green chili sauce with huacatay and jalapeño. A versatile dipping sauce for any grilled meat.
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