5 original recipes for BBQ lovers

MISE À DAY

Beef scooper with coffee and chimichurri

 

Servings: 2 | Preparation Time: 10 mins | Rest time: 25 min | Cooking time: 15 min

INGREDIENTS

• 1 1⁄2 lb of beef scoter< /li>

For the coffee marinade

• 2 tbsp. ground coffee
• 2 tbsp. coconut sugar (or brown sugar)
• 1⁄2 tsp. granulated garlic
• 1⁄2 tbsp. onion powder
• 1 tbsp. ground coriander
• 1 tsp. smoked paprika
• 1 tsp. salt
• 1⁄2 tsp. ground pepper
• 2 tbsp. lemon juice
• 1⁄4 cup olive oil

For the chimichurri

• 1 cup parsley fresh
• 1⁄2 cup fresh cilantro
• 1 jalapeno pepper
• 3 cloves of garlic
• 1⁄4 cup apple cider vinegar
• 1⁄2 tsp. salt
• 1⁄2 cup olive oil

TECHNIQUE

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Mix all the ingredients for the coffee marinade. Coat the scoter well on all sides. Let rest for 20 minutes at room temperature.

Meanwhile, preheat the BBQ on direct cooking at high power to 450°F.

Sear the scoter for 5-7 minutes on each side depending on the desired doneness, then let stand for 5 minutes.

Meanwhile, process all the ingredients for the chimichurri.

Slice the scoter and serve with the chimichurri. 

Grilled octopus and warm melon salad

 

Servings: 2 | Preparation Time: 30 mins | Cooking time: 1h15 

INGREDIENTS

• 2 octopus tentacles of 350 g each each

For the broth

• 6 liters of water
• 1⁄4 cup coarse salt
• 1 carrot
• 1 onion
• 1 stalk of celery
• 1 tbsp. whole black pepper
• 1 bay leaf

For the vinaigrette

• 1⁄4 cup olive oil
• 1 1⁄2 tbsp. cider vinegar
• 1 tbsp. oregano
• 1 tsp. salt
• 1 tsp. Dijon mustard
• 1⁄4 tbsp. cayenne powder (optional)

For the melon salad

• 2 slices of watermelon
• 1⁄2 cucumber
• 1 fennel bulb
• 6 fresh basil leaves

TECHNIQUE< /p>

1. Add all the ingredients for the broth to a large saucepan and bring to a boil.
2. Reduce the heat to a simmer and add the octopus tentacles.
3. Simmer for 50 minutes or until the tentacles offer no resistance when pricked in the thickest part with the tip of a knife.
4. Let cool in the broth for 30 minutes.
5. Meanwhile, preheat the BBQ on direct cooking at high power at 450°F.
6. Mix the ingredients for the vinaigrette and set aside.
7. Place the watermelon slices, the whole peeled cucumber and the fennel bulb cut in half on the BBQ. Grill for a few minutes on each side.
8. Remove from the BBQ, cut into cubes and put in a bowl. Chop the basil leaves and add to the mixture. Add the vinaigrette to taste, saving some for the octopus.
9. On the BBQ, grill the tentacles for 5-7 minutes on each side.
10. Remove from the BBQ and serve with the warm melon salad. Pour a little vinaigrette over the tentacles. 

Mini veggie burgers

Servings: more or less 20 burgers | Preparation Time: 25 mins | Cooking time: 10 min

INGREDIENTS 

• 1 can of black beans
• 2 cooked beets
• 1⁄2 block of tofu
• 1 cup quinoa cooked as directed the packaging
• 3 leaves of kale
• 1⁄2 bunch fresh coriander
• 5 garlic cloves
• 1 onion
• 1 carrot
• 1/3 cup panko breadcrumbs
• 3 tbsp. cornstarch
• 1 tbsp. salt
• 2 tbsp. smoked paprika
• 1 tsp. baking powder
• 1 tbsp. ground coriander
• 1 tsp. cumin
• Mini hamburger buns
• Garnishes of your choice

TECHNIQUE

1. Preheat the BBQ while cooking direct to high power at 400°F.
2. Through a meat grinder beans, beets, tofu, cooked quinoa, kale, cilantro, garlic, onion and carrot.
3. Add panko breadcrumbs, cornstarch, salt, smoked paprika, baking powder, ground coriander and cumin to the mixture.< /li>
4. Form uniform patties the size of the loaves.
5. Cook the patties for 5 minutes on each side.
6. Serve in the mini-loaves burger with your choice of toppings. 

Peach and maple syrup cobbler

 

Servings: 4 | Preparation Time: 15 mins | Rest time: 10 min | Cooking time: 35 min 

INGREDIENTS

For the appliance

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8 coarsely chopped peaches

2 tbsp. flour

1⁄4 cup sugar

1⁄4 cup maple syrup

1 c. cinnamon

1 tsp. nutmeg

1⁄4 tsp. salt

2 tbsp. butter

For topping

• 1 cup flour
• 1⁄4 cup sugar
• 1⁄4 cup butter
• 1⁄2 tsp. baking powder
• 1⁄2 cup 35% cooking cream
• 1⁄4 tsp. vanilla essence 

TECHNIQUE

1. Preheat the BBQ using direct cooking on power medium to 300°F.
2. In a bowl, combine the peaches and the dry ingredients for the mixture, namely the flour, sugar, cinnamon, nutmeg and salt. Pour into a cast iron skillet.
3. Drizzle the maple syrup evenly over the peaches, then drop the butter in knobs.
4. Cover with foil aluminum and put on the BBQ in direct cooking for 15 minutes.
5. Remove from the BBQ, remove the aluminum foil.
6. In a bowl, combine all ingredients for topping and pour over peaches.
7. Put back on the BBQ in indirect cooking for 20 minutes or until the top is golden brown.
8. Let stand for 10 minutes. Serve with a drizzle of maple syrup. 

Baba ghanouj on charcoal

 

Servings: 4 | Preparation Time: 15 mins | Cooking time: 15 min

INGREDIENTS

• 2 aubergines
• 1 onion (unpeeled)
• 1⁄4 cup tahini
• 1 clove garlic

< li dir="auto">2 tbsp. salt

• 1⁄2 tsp. ground black pepper
• Juice of 1⁄2 lemon
• 2 tbsp. tablespoons olive oil (and a drizzle for serving)
• 1⁄4 cup pine nuts
• 2 tbsp. coarsely chopped fresh parsley
• 1 tbsp. smoked paprika 

TECHNIQUE

1. Preheat the BBQ on direct cooking at high power to 450°F. For best results, use a charcoal BBQ.
2. Put the eggplant and onion directly into the embers. Using tongs, turn them occasionally and let them cook for 15 minutes.
3. Once the flesh is tender, remove the onion and eggplant and let them cool for a few minutes. Remove the skin from the onion and put it in a food processor. Cut the eggplant in half, peel the flesh from the skin and add the flesh to the food processor.
4. Add tahini, garlic, salt, pepper, lemon juice, oil olives and 3⁄4 of the pine nuts in a food processor and mix until smooth. Leave to cool in the fridge for a few minutes.
5. Meanwhile, in a small pan, roast the remaining pine nuts and set them aside.
6. Place the baba ghanouj in a bowl , garnish with the toasted pine nuts, chopped parsley, smoked paprika and a drizzle of olive oil. Serve with seasoned pita chips.