Breaking
FoodNerdy Recipes Management System
Tag

(grilled

Browsing
Angola

Camarão Grelhado (Grilled Prawns)

Introduction: Camarão Grelhado (Grilled Prawns)

Camarão Grelhado, also known as Grilled Prawns, is a popular dish in Brazil and other coastal regions around the world. This dish is made with large shrimp that are grilled with a variety of seasonings and spices. The result is a succulent and flavorful seafood dish that is perfect for any occasion. Whether you are entertaining guests or simply enjoying a quiet meal at home, Camarão Grelhado is sure to impress.

How to prepare Camarão Grelhado

To prepare Camarão Grelhado, you will need large raw shrimp, garlic, olive oil, salt, black pepper, and fresh lemon juice. Begin by peeling and deveining the shrimp, leaving the tail on for presentation. In a small bowl, mix together the garlic, olive oil, salt, and black pepper. Brush this mixture over the shrimp, making sure to coat them evenly. Heat a grill or grill pan to medium-high heat and place the shrimp on the grill. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from the grill and squeeze fresh lemon juice over the top for added flavor.

Tips for achieving perfectly-grilled Camarão Grelhado

To achieve perfectly-grilled Camarão Grelhado, there are a few tips to keep in mind. First, make sure to use large and fresh shrimp for the best flavor and texture. Second, be careful not to overcook the shrimp, as they can become tough and rubbery. Keep a close eye on them while grilling, and remove them from the heat as soon as they are pink and opaque. Finally, experiment with different seasonings and spices to find the flavor combination that you enjoy the most. Consider adding fresh herbs, such as parsley or cilantro, for an extra burst of flavor. With these tips in mind, you are sure to achieve perfectly-grilled Camarão Grelhado every time.

Keep Reading
By
Zimbabwe

Are there any street food vendors specializing in grilled or barbecued meat?

Introduction: The popularity of street food

Street food is a popular and affordable way to enjoy a quick meal or snack on the go. It is a common sight in many cities around the world, and vendors offer a variety of foods ranging from traditional dishes to modern fusion cuisine. Street food has become increasingly popular in recent years due to its affordability, convenience, and unique flavors.

The rise of grilled and barbecued meat as street food

Grilled and barbecued meat has become one of the most popular types of street food. Vendors now offer a variety of grilled and barbecued meats, such as chicken, pork, beef, lamb, and seafood. Grilling and barbecuing meat is a simple and traditional form of cooking that has been used for centuries, and its popularity as street food is due to its delicious and smoky flavor.

Where to find street food vendors specializing in grilled or barbecued meat

Street food vendors specializing in grilled or barbecued meat can be found in many cities around the world. They can often be found at night markets, food festivals, or in busy streets or intersections. In some countries, such as Thailand and the Philippines, grilled or barbecued meats are a staple of street food and can be found almost everywhere.

The variety of grilled and barbecued meat available from street food vendors

Street food vendors specializing in grilled or barbecued meat offer a wide range of options. Some popular choices include chicken skewers, pork belly, beef skewers, lamb chops, and grilled seafood. These meats are often marinated in flavorful sauces, which can vary depending on the vendor’s recipe. Some vendors also offer vegetarian options, such as grilled vegetables or tofu.

The benefits and risks of consuming grilled or barbecued meat from street vendors

While grilled or barbecued meat from street vendors can be delicious, there are also risks associated with consuming food from unregulated sources. One of the main risks is the potential for foodborne illness, which can be caused by improper handling or cooking of the meat. However, street food vendors who specialize in grilled or barbecued meat often have a high turnover of food, which means the meat is freshly cooked and has not been sitting out for too long.

Conclusion: Enjoying grilled and barbecued meat from street vendors safely

Grilled and barbecued meat from street vendors can be a delicious and affordable way to enjoy a meal on the go. However, it is important to be aware of the risks associated with consuming food from unregulated sources. To minimize these risks, it is important to choose vendors who have a high turnover of food, maintain a clean cooking area, and follow safe food handling practices. By taking these precautions, you can enjoy delicious grilled or barbecued meat from street vendors safely.

Keep Reading
By
Angola

Mufete (Grilled Seafood Feast)

Introduction to Mufete: A Grilled Seafood Delight

Mufete is a traditional Angolan dish that is highly regarded as a flavorful seafood feast. It is a grilled seafood platter that consists of various types of fresh seafood such as prawns, lobster, fish, and crabs, all seasoned with local spices and herbs. The dish originated from the coastal regions of Angola, where seafood is abundant and is a staple food for many communities.

Mufete is a dish that is often served at special occasions, such as weddings, birthdays, and other festive events. It is a celebration dish that brings people together to enjoy the rich flavors of the sea. The dish is also a popular choice for tourists who visit Angola, as it provides a unique taste of the country’s culinary heritage.

The Ingredients and Preparation of Mufete

The key to mufete’s delicious taste is its fresh ingredients. Mufete consists of a variety of seafood, such as prawns, lobster, fish, and crabs. To prepare mufete, the seafood is first cleaned and seasoned with local spices and herbs such as garlic, ginger, lemon, and chili peppers. The seafood is then grilled over charcoal until it is cooked to perfection, giving it a smoky flavor and crispy texture.

Mufete is typically served with traditional sides such as funge, a thick cornmeal-based porridge, or cassava, a starchy root vegetable. Other sides may include rice, salad, and beans. The use of fresh, locally sourced ingredients, and traditional cooking techniques makes mufete a tasty and healthy dish.

Serving Mufete: Traditions and Etiquette

Mufete is a communal dish that is often served on a large platter, allowing everyone to share the feast. Traditionally, the platter is placed in the center of the table, and diners use their hands to eat the seafood. It is customary to wash your hands before and after eating mufete, as it is a sign of respect for the meal and the people you are sharing it with.

Etiquette also dictates that the seafood should be eaten in a particular order, starting with the smaller prawns and working your way up to the larger lobsters and crabs. It is also important to pace yourself while eating mufete, as it is a filling and satisfying meal.

In conclusion, mufete is a truly unique and flavorful dish that is deeply rooted in Angola’s culinary heritage. Its fresh ingredients, traditional cooking techniques, and communal serving style make it a dish that is enjoyed by locals and tourists alike. Whether you are celebrating a special occasion or simply want to enjoy a delicious seafood feast, mufete is a dish that is sure to satisfy.

Keep Reading
By
Food

Grilled Salmon – Tips for Extra Flavor

Have you ever tried grilled salmon? If not, then it’s about time! When grilled, the salmon fillet not only becomes particularly juicy but also develops its full aroma. We give creative grilling tips for maximum grilling pleasure

Crispy on the outside, juicy on the inside: grilled salmon

Variant 1: Grilled pure on the skin

Ask the fishmonger to give you some nice pieces of salmon with skin. Because grilling salmon on the skin has several advantages: on the one hand, the skin offers heat protection so that the fish stays nice and juicy; on the other hand, the fish, brushed with heat-resistant oil, does not stick to the grill. All you need for this easy grill dish is a fresh skinned salmon fillet, some oil, salt, pepper, and of course a hot grill. Brush the fish and grid with oil and place the salmon, skin side down, on the grid for about 2 to 3 minutes, season with salt and pepper. And leave it alone! Because it is only turned once, even if the skin burns slightly. After flipping, move the salmon to a less hot part of the grill and wait for another 1 to 2 minutes. Then comes the finger test: if the fillet gives way when you press it, it’s still pink on the inside. If you like, drizzle some lemon juice over it – done! Serve with a green salad or cucumber salad with dill.

Variant 2: “Salmon Knot”

The hearty variant of the salmon parcel: The “Salmon Knot” is grilled on the skin and is particularly crispy. For a packet of salmon, you need two decent-skinned salmon sides of the same size (if you’re grilling for more than one person, the amount will have to be multiplied, of course).

Before you tie the salmon sides together, stuff them with anything you crave: how about garlic, lemon, tomatoes, and rosemary? Tie the two salmon halves on top of each other with kitchen twine just tight enough to hold them together.

For the laced packet of salmon, the grill can be really hot, because the skin acts as a heat shield and protects the fish from drying out. Leave the salmon packet skin side down for a few minutes before turning. After a few more minutes, the salmon knot is done. If you want to be absolutely sure, use a meat thermometer: if the salmon pack reaches 55 degrees Celsius, the fish is done.

It is best to grill the side dishes at the same time: broccoli, courgettes or mushrooms taste good with the fresh salmon.

Variant 3: Salmon from the wooden plank

Our Scandinavian neighbors show us how: salmon from the wooden plank is part of the standard repertoire in Norway. And rightly so, because grilled over cedar or aspen wood, the salmon stays juicy and delicately pink on the inside and crispy on the outside. The plank gives the fish a special wood aroma.

You can get special untreated wooden grill planks, for example, from well-stocked specialist shops or from specialized online retailers. Place this wooden plank in water for one to two hours before grilling, before placing the salmon fillet on it. You can let your imagination run wild when it comes to seasoning – whether puristic with salt, pepper, and lemon or exotic with teriyaki sauce, lime and sesame – discover your favorite variant of the plank salmon!

Variant 4: Marinated salmon skewers

Quick and healthy finger food from the grill: the salmon skewers are easy to eat with your hands and are ideal for a summer party in the garden.

To prevent the wooden sticks for the skewers from burning, soak them in water for about half an hour before grilling. Meanwhile, cut the salmon fillet (amount depending on the number of guests) into bite-sized cubes. Season the cubes with salt and pepper and thread them onto the skewers, spaced slightly apart. Brushed with a little high-heat oil, the skewers can be easily removed from the grill. After just 2 minutes and frequent turning, the appetizing skewers are ready! If you like, you can soak the salmon cubes in cream for half an hour. This makes them particularly tender.

Salmon: a healthy catch

According to the German Society for Nutrition, fish should be on the menu once or twice a week, at least half of which are fatty fish species such as salmon. It naturally contains a variety of components that have a positive effect on different parts of our body. Salmon is one of the richest sources of Omega 3 in our diet. Our body does not produce omega 3 itself, it can only be supplied to the body from outside through an appropriate diet, such as salmon. Omega 3 has a positive effect on the functioning of the cardiovascular system and the brain.

The increasing demand for salmon can no longer be met by wild salmon alone. Therefore, the fish increasingly comes from aquaculture. Norway, the main producer of salmon, has completely switched to aquaculture. The philosophy behind this is not to take more from the sea than can grow back. Farmed salmon has long had a reputation for being heavily contaminated with antibiotic residues. Today, however, no antibiotics are used at all: in the same time that salmon production has grown from 50,000 tons to 1.2 million tons, antibiotic use has fallen by 99 percent. All Norwegian salmon are vaccinated, so the salmon is healthy. The cold Norwegian fjord water does the rest to ensure that the salmon grow up healthy and their meat is particularly valuable.

Keep Reading
By
Cooking Tips

10 Important Tips How to Cook the Perfect Grilled Steak

Creating the perfect steak is more challenging than just choosing a stove to cook your food until it’s cooked! Here are some practical tips to help you with this task:

  1. The right choice of meat. For flavor and tenderness combined, Ribeye is considered one of the best cuts. A high degree of marbling, which means juiciness, allows you to cook a steak quickly and easily. Inspect the piece before you start cooking. A large number of veins allows you to cook meat without losing juiciness. Even with a great desire and ability to cook the perfect steak from low-quality beef, it will not work;
  2. The use of marinades. Good beef for a steak is expensive (from 2,000 rubles per piece), you can buy more affordable tenderloins and then use various marinades to improve the taste. The meat, of course, will not become expensive, but it will be softer and juicier;
  3. Grill beef should be at room temperature. Before you start frying the steak, remove the meat from the refrigerator, leave it at room conditions for a couple of hours. After such a rest, the pieces will be evenly fried, the texture and color of the finished product will be uniform;
  4. Steak thickness. The thickness of a classic piece of beef for a steak is 3-4 centimeters. Minions are cut 5-7 centimeters thick and the width of the piece is made smaller;
  5. Oil use. The oil is applied in a thin layer on both sides. The need to use the product is that when frying, the oil burns out, and a golden crust forms on the piece, which holds all the meat juices of the steak. It is not recommended to use cold-pressed oil, the taste and aroma are too pronounced;
  6. The use of spices. The perfect grilled steak does not require a large amount and variety of spices, just freshly ground black pepper and salt is enough. Grilled marbled beef will be great without adding unnecessary ingredients. The real taste of the meat is lost when the steaks are seasoned with a lot of aromatic herbs. Never pre-salt the meat you are going to fry. The salt will draw out all the juices and the finished product will be dry and tough;
  7. Fire. A delicious steak requires good grill heat. The coals are distributed evenly so that the temperature on the surface of the grate is uniform. A small fire will not hurt, it will quickly fry the meat on top, while it will not be completely fried inside;
  8. Don’t turn the steak. For a deliciously tasty meal, don’t flip the piece too often. Constant fussing on the grate will not give a beautiful trellis pattern, the spices will be burnt;
  9. The degree of doneness of the steak. From what kind of meat is preferred, so much it is necessary to fry it on fire. With a crust and red cold meat inside, the dish is cooked for 1-2 minutes on each side (the meat should cool down under the foil for nine minutes after cooking). The steak is cooked with blood for 2-3 minutes (cools down for 8 minutes). A more fried piece with less blood is fried for 3-4 minutes (cools down for 7 minutes). To get pink meat cut and blood inside the piece, grill it for about 4-5 minutes, then let it brew for six minutes. After frying the meat for 6 or 7 minutes on each side, you will get a baked gray-brown steak, as a rule, this roasting makes the meat dryish. The need to cool the steak after frying is necessary to distribute the temperature and juiciness inside the piece;
  10. Serving to the table. Steaks are best served with vegetables and herbs, this combination will emphasize the tenderness of the meat and give it spicy notes. Red wine perfectly sets off the unique taste of grilled beef.

Not everyone succeeds in cooking the right and perfect steak the first time; a little practice and patience will fix this defect with ease. Cook, use the proven advice of professionals, enjoy delicious and aromatic steaks, cooked with your own hands!

Keep Reading
By
Cooking Tips

10 Grilled Burger Tips

The burger is primarily associated with fast food, in fact, it is a great replacement for sausages, chops, and barbecue at a picnic. Do you want to diversify your picnic menu and don’t want to bother yourself with complicated preparations? Then throw a burger party! You will need a minimum of preparatory work, while you will not need to think about cutlery and grieve over the half-eaten filling.

  1. Burger buns are generally understood as any soft baked goods that can be made into sandwiches and that can be cut in half.
  2. Burger buns are most often sprinkled with sesame seeds and come in a variety of sizes. On average, you will need two small buns per person; if the bun is larger, you can get by with one.
  3. It is best to roast or grill the halves of a burger bun first, so that the bun will acquire a wonderful flavor, and you can make it soft again with the help of mayonnaise, tomato, and meat juice!
  4. The classic version of the burgers uses a thin ground beef patty. Minced meat is seasoned with salt and spices, an egg is added to it to bind. Many add onions, bacon, and bread soaked in milk, as in the preparation of ordinary cutlets, which, of course, affects the taste of the dish. But you can use other meat fillings, from various types of minced meat to whole steaks and schnitzels. In addition, fish or vegetables can be used as a filling.
  5. When cooking meat patties, you need to make sure that they are thin and well-done and also fit the size of the bun. It is best to mix the minced meat well and cut out the same cutlets in a special form. Attention: the meat shrinks a little when grilling and frying. Therefore, it is logical to cook slightly larger cutlets.
  6. The burger must have a vegetable filling.
  7. Of course, these are only the basic ingredients of the burger, you can add other vegetables (bell peppers, avocados, zucchini, and eggplant) or fruits (for example, pineapple, mango) to taste.
  8. To give your burger that extra smoky flavor, you can season it with smoked salt!
  9. When all the ingredients are prepared, which means that the meat (fish, vegetables) is grilled, the buns are toasted, the vegetables are chopped, and the rest of the ingredients such as mustard, ketchup, and mayonnaise are within reach, you can start creating your burger. The order of the bookmark is a matter of taste.
  10. If you put cheese on freshly grilled meat, it will melt slightly. Burgers can be prepared with different fillings, dessert burgers with fruits are especially tasty, children will surely like them.
Keep Reading
By
Gabon

What is grilled bushmeat, and how is it prepared?

Introduction: Grilled Bushmeat

Grilled bushmeat is a popular delicacy in many countries with tropical forests, such as central and western Africa, as well as some parts of Asia and South America. Bushmeat refers to meat from wild animals hunted for food, including mammals, reptiles, birds, and sometimes insects. Grilling is one of the most common ways of cooking bushmeat, as it provides a smoky flavor and crispy texture that enhance its taste.

What counts as bushmeat?

Bushmeat can include a wide range of animals, from small rodents and primates to large mammals such as antelopes, elephants, and gorillas. In some cultures, certain species are considered taboo or sacred, while in others, they are valued for their medicinal properties or as a source of protein and income. However, hunting and consuming bushmeat can have negative impacts on local ecosystems, as it can lead to overhunting, depletion of wildlife populations, and spread of zoonotic diseases.

Preparing the meat for grilling

Before grilling bushmeat, it is important to clean and marinate the meat to remove any gamey or unpleasant flavors. Some hunters prefer to skin and gut the animals in the field, while others bring them home whole or in parts. The meat can be soaked in a mixture of water, vinegar, and salt for a few hours or overnight to tenderize and disinfect it. Some people also add spices, herbs, or fruits to the marinade for extra flavor.

Grilling techniques for bushmeat

When it comes to grilling bushmeat, there are several techniques and tools that can be used, depending on the type and size of the meat. Some hunters prefer to use a open fire, while others use a barbecue grill or a smoker. The heat should be moderate to avoid burning the meat and to ensure that it cooks thoroughly. Some people also baste the meat with oil or sauce to keep it moist and to add flavor. The cooking time can vary from a few minutes for small pieces to several hours for large cuts.

Serving and eating grilled bushmeat

Once the bushmeat is grilled, it can be served with a variety of side dishes, such as rice, vegetables, or plantains. Some people also eat it with sauces or dips, such as peanut butter sauce or hot pepper sauce. Eating bushmeat is often a communal activity, where people sit around the fire and share pieces of meat with their hands or with utensils. In some cultures, certain parts of the animal are considered delicacies, such as the brain, the liver, or the heart.

Health and ethical considerations

While grilled bushmeat can be a tasty and cultural experience, it is important to be aware of the health and ethical considerations of consuming wild animals. Some bushmeat may contain pathogens that can cause diseases, such as Ebola, SARS, or Bovine tuberculosis. Moreover, hunting and killing wildlife can disrupt natural ecosystems and threaten endangered species. Therefore, it is essential to promote sustainable and ethical hunting practices, as well as to support alternative sources of protein and livelihoods for local communities.

Keep Reading
By