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- Meat and poultry
What's better than having a meal with some friends around a hot stone grill? Not only that, it is super easy for you to host - there's minimal prep and no cooking on your part! Serve with a green salad and all kinds of sauces. Your friends will love it!
15 people made this
- 400g steak (cut into strips 3mm thick)
- 350g chicken breasts (cut into strips 3 mm thick)
- 350g pork fillet (cut into strips 3 mm thick)
- 1 yellow pepper, cut into thin strips
- 1 red pepper, cut into thin strips
- 1 green pepper, cut into thin strips
- 300g cherry tomatoes (yellow and red)
- 300g button mushrooms, cut into thin strips
- 1 red onion, sliced
- 1 yellow onion, sliced
- 5 pickled onions
- 5 cornichons to decorate
- salt and pepper to taste
MethodPrep:20min ›Ready in:20min
- Arrange all ingredients on one or two serving dishes and garnish with the onions and cornichons.
- Heat the hot stone grill 30 minutes before dinner. Sprinkle the stone with salt, that way the meat won't stick to the stone. (Add more salt to the stone throughout dinner).
- Let your guests cook their own meat and vegetables then dip what they just cooked into the sauce of their choice.
Reviews & ratingsAverage global rating:(1)
Hot Stone Cooking - Der Heisser Stein - Grilling Stone
The grilling stone is popular for dinner parties, especially around Christmas and New Years. Hot stone cooking is also a popular restaurant item. Easy to prepare for guests, each one orders his or her own hot stone with raw ingredients. It's easy for guests to cook smaller pieces of meat, or medallions. A variety of meats is often offered at these parties, so small pieces let everyone taste everything.
Heated in the oven to 500°F, natural stone material (granite, volcanic or other) is then brought to the table where it retains its heat long enough to cook various meats and vegetables.
Sauces are served with the meats and vegetables together with bread or potatoes and a salad. Easy to put together and serve, the cook spends time with friends, instead of in the kitchen.
Many different kinds of meat can be used for indoor grilling. See this list of inexpensive cuts of meat which grill well. Boneless pork chops, chicken and fish fillets will also do well on the hot stone.
Ultimate Summer Grilling Platter
Our Summer Grilling Platter filled with all of our favorites! Grilled flank steak, corn, grilled zucchini, eggplant, bell peppers, Blue Diamond Crafted Gourmet Rosemary and Sea Salt almonds and more! Perfect for summer entertaining!
This is a sponsored post in partnership with Blue Diamond Almonds.
As a mother, it&rsquos really important for me to have my kids help around the house, be responsible for certain things and help me in the kitchen when we&rsquore making dinner. This summer, they have a list of household chores that they have been doing in order to make and save some money . . . although, if given the chance, they would surely spend all of it at Target in a second.
Helping me more with Cinnamon, our cat, folding laundry, making their beds, cleaning the play room, my youngest loves to Swiffer the floors (I don&rsquot know why she loves doing this but I&rsquom not going to stop her) and watering our herbs. We have two planters where we grow the herbs I use all the time: cilantro, parsley, thyme, rosemary, basil and mint. I think the fact that my kids helped me plant everything helped. They feel a sense of ownership and want to make sure that the herbs get water and sun to grow!
In the summer, we love to fire up the grill. We grill every weekend and sometimes, if it&rsquos too hot to turn on the oven, we grill 2 to 3 times a week in the summer. Our favorite things to grill? All different kinds of meats and veggies and stone fruit! Click here to see my steak marinade recipe. Click here to see how to grill peaches.
And our favorite accompaniments to those grilled foods? Homemade chimichurri sauce, fruits, and almonds! My daughters go out and get all the herbs and we simply blend everything up in a food processor, add some apple cider vinegar, olive oil and salt and pepper and we are set!
Ultimate Summer Grilling Platter
My kids and I love the smell of rosemary. It&rsquos definitely one of our favorite herbs and so we love snacking on these Blue Diamond Crafted Gourmet Rosemary and Sea Salt almonds. They are roasted and garnished with rosemary and sea salt and go perfectly with the grilled flank steak, grilled vegetables and the chimichurri sauce!! They are so good!
The next time you and your family and friends are firing up the grill, I hope you can use this platter of food as inspiration, make some chimichurri sauce and pick up these Blue Diamond Crafted Gourmet Almonds! You are going to love them! Enjoy!
- 2 heads iceberg lettuce
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 (8 ounce) bottle Italian-style salad dressing
- 1 pound thinly sliced cooked ham
- 2 ½ pounds sliced provolone cheese
- ½ pound Genoa salami, thinly sliced
- ¼ pound Capacola sausage, sliced
- ¼ pound pepperoni sausage, sliced
- ¼ pound prosciutto, thinly sliced
- ¼ pound thinly sliced roast beef
- 1 cup fresh mushrooms
- 1 (6 ounce) can marinated artichoke hearts
- 1 (7 ounce) jar roasted red peppers
- 1 (6 ounce) can sliced black olives
- ¾ cup sliced pepperoncini peppers
- 1 (5 ounce) jar sliced pimento-stuffed green olives
- ½ cup crumbled Gorgonzola cheese
- ½ pound mozzarella cheese, sliced
- ¼ cup grated Parmesan cheese
Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
Best way to grill vegetables – Cut ’em BIG!
There’s no need to fuss with grilling baskets or skewering (I only skewer when it’s intentional like Thai Chicken Satay Skewers, Beef Kabobs!). Just cut the vegetable into big pieces so you don’t end up turning hundreds of tiny individual pieces.
BONUS: larger pieces = grill for longer = better charred bits = better flavour!
Pierrade or Raclette
A pierrade stone grill, often also called a raclette, is a hot stone cooking experience where the stone is heated with an electric element underneath until it’s sizzling hot, you then pop tender morsels of food on top to cook to your choice. I often find that for dinner parties, I’m slaving away at a hot stove and miss out on a lot of the chat.
This piece of kit solves that and is an awful lot of fun to boot. You prepare some pieces of meat fish and veg, that you can cook quickly, I went for fillet steak, peri-peri chicken, lamb leg steak, king prawns and scallops, things that will all cook quickly. I also prepped some cooked new potatoes, cheeses, charcuterie, and pickles and condiments, all served with homemade crusty bread and one or two glasses of wine, a real feast.
What to Grill
Don’t Make Vegetarian Dishes an Afterthought
For meat-eating chefs, it can be challenging to come up with dishes where vegetables feel more like the main event rather than a side. Take care in planning your menu to make sure that your vegetarian guests won’t feel like an afterthought. Lewy, who is the author of Vegetables on Fire (a phenomenal resource for anyone who wants to get more veggies on the barbie), advises: “Don’t make a huge platter of hamburgers and hot dogs and then a sad plate of grilled vegetables on the side. Think about the vegetables in a complete way. I think people don’t realize they can add a lot of flavor to grilled vegetables they think they’re boring. One thing I often tell people is that cooking with vegetables should be much less intimidating than cooking meat. They’re generally cheaper, so you’re not risking over- or under-cooking that $40 ribeye. You can buy extra produce and play around. They’re also far more forgiving than something like chicken, where you need to make sure you’re not serving your guests raw drumsticks.”
Think Outside the Box
A great start to making your vegetarian menu special is to think outside the box. “Generally, when people think of grilled vegetables, they automatically picture slices of grilled eggplant, zucchini, and peppers, or they grill up a few portobello mushrooms for their vegetarian friends and treat them like burgers,” says Lewy.
Vegetables on Fire
“There’s a place for those vegetables, but I love to break away from the expected and grill broccoli, cauliflower, beets, asparagus, and artichokes.”
When it Comes to Vegetables, Size Matters
When you’re cooking in the kitchen, you might be prone to chopping up vegetables quickly and just tossing them into a pan or casserole dish. When grilling, you need to use a bit more care in making sure you cut veggies as evenly as possible so each piece cooks in the same amount of time. Pay attention to the size of your pieces so they won’t fall through the grate. To help with this, you can purchase a vegetable grill topper or stack up smaller pieces on a skewer. You can also chop up a tasty variety and grill in foil packets until tender.
Take a Look at Tofu
While you’re writing up a grocery list for your vegetarian-friendly feast, don’t forget about tofu. Tofu can be a great choice for a summer cookout because it grills well and readily absorbs any flavor you throw at it. Make sure to purchase extra-firm, pressed tofu so it won’t fall apart over the heat. Marinate it beforehand so it can soak up some flavor — barbecue sauce is an excellent choice for this.
Two Words: Grillable Cheese
Most people can agree that cheese — especially in its ooey, gooey, meltiest state — is incredible. It elevates almost anything, and if you get a variety of cheeses with unpronounceable names, it makes you feel real fancy. Well, if you pick the right type of cheese, you can drop a slice of that baby right on the grill for a mouth-watering appetizer that every guest will devour. “On the grill, the outside gets crisp and golden, while the inside softens without turning into a melty mess,” says Lewy. “They work very well with grilled and raw fruits and vegetables.” At some stores you can find cheese that is specifically labeled as “grillable,” but if not, halloumi (the favorite of most cheese-grillers) and kefalotyri are excellent picks. As Lewy puts it, “They’re both great, easy to work with, salty, and satisfying.”
Throw in Some Starch and Sauce
Starches and sauces are great ways to round-out grilled veggies and turn them into the main course. You can’t throw quinoa on the grill, but that doesn’t mean you can’t prep it (and other starches) ahead of time and top or toss them with grilled vegetables for a delicious meat-free meal. “Grilled vegetables all inherently get a little soft and sweet,” says Lewy, “so it’s important to first season them properly and then to add some fat, crunch, and acid. Fat can come from cheese, or a sauce made creamy with yogurt, mayonnaise, miso, or tahini (two of my favorites). For crunch, breadcrumbs and croutons are great, as are toasted nuts and seeds. For acid, some of those sauces can do double duty, or adding pickles to grilled vegetables rounds them out nicely. A squeeze of lemon always works. The key is balancing flavors and textures so you feel satisfied.”
Don’t Limit Yourself to Veggies
Ever had grilled pineapple? It’s frickin’ delicious, and so are many other fruits. Just like veggies, you can grill pretty much any fruit. “Stone fruits,” recommends Lewy. “Serve them with that Halloumi cheese! Or some burrata and arugula, and pineapple.” Many fruits can be sliced and thrown right on the grill, and smaller or chopped fruits can be wrapped in a foil packet and placed over the heat until tender (they’re excellent if you take them right from the grill and drizzle them over a bowl of ice cream).
Make Something Everyone Can Share
To simplify things and still make sure everyone is included, consider making an entrée that can be easily tailored no matter what a guest prefers. “Make something like grilled flatbreads that can be customized so everyone can enjoy the same thing. There are also recipes in my book, like grilled peppers stuff with tabbouleh, where I suggest adding cooked ground lamb. That way everyone happily feels like they’re eating the same thing.” You can also make grilled paninis by pressing vegetables between a couple hearty slices with cheese. If you’re feeling festive, serve up a grilled veggie fajita feast. Pro tip: Heat up the tortillas on the grill too).
Do a Little Research
Different vegetables will require different cook times to reach peak tenderness and tastiness, so it’s a good idea to look up this information before BBQ day. Also, if you just aren’t feeling confident about what your vegetarian guests might like, just ask! Chances are they’ll be more than happy to clue you in on their favorite dishes, ingredients, and recipe resources.
Even if you’re a grill master, you’ll need to double-check cooking instructions on vegetarian products before purchasing them. There are plenty of delicious barbecue options for herbivores, but not all vegetarian foods lend themselves to a summer cookout. Check the package instructions on anything like veggie burgers or other meat substitutes before adding them to the menu.
Know the Difference Between Vegetarian and Vegan
While vegetarians may eat dairy products like cheese, vegans don’t, so make sure you know your guests’ preferences before planning a menu. If you’ve got vegans attending, check any sauces and condiments you plan to use to make sure it fits their diet (there are tons of vegan condiment options, such as this vegan barbecue sauce, on the market). You can also pick up vegan cheese as an alternative to dairy.
How to Make a Cured Meat and Cheese Platter
- (Optional step): If you’re using wood, spread a layer of parchment paper on your board so that the fatty foods like meats and cheeses don’t leave grease stains. If you are using marble, like I did, or a metal sheet pan, you don’t need to worry about that!
- Start by choosing one or more focal points. It can be anything! I placed a few bowls of jam, hummus, pomegranate seeds, and mozzarella balls with olives on the board first to establish my focal points. They are often placed either in the center or in spots where you will place other items around. But in this case, since those bowls don’t contain the main items (meats and cheeses), you will have to leave space enough to layer the main items around those focal points. These small bowls make the board more visually appealing, especially if you choose some with different sizes/height/shapes.
- Next, layer one ingredient at a time on the board, starting with the two key items: cured meats (like Calabrese, prosciutto, and capocollo) and cheeses (I chose a hard cheese like cheddar which is popular among kids, and some other hard cheeses like manchego. loved by adults).
- Then arrange the starches such as crackers, breadsticks, and toast on the board, followed by in-season fruits and veggies on the board. Different colors of produce make for a bright, vivid, and beautiful board! I picked some that my kids would eat such as grapes and strawberries.
- Nestle into small bowls or tuck into tight spots small items like nuts and dried fruits.
- If you are serving mini desserts for a complete and modern charcuterie board, like I did, remember: before you start to assemble the board, reserve a corner just for them.
- Garnish with fresh herbs and edible flowers.
- Place mini spoons, mini skewers, toothpicks, or any other needed utensils close to the food items they will be used with.
- Serve with a sparkling drink, wine, or any other beverage of your choice. Cheers! Ours is a complete charcuterie or cured meat and cheese board – it has enough appetizers for a full meal plus desserts.
If you feel like zhug looks familiar, it's probably because it bears more than a slight resemblance to chimichurri, an Argentinian sauce often served with grilled beef. The sauce is made of olive oil, parsley, garlic, and oregano, plus tangy red wine vinegar and just a dash of red pepper flakes.
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