THE ART OF CONVERSATION AND DINING REDISCOVERED
During the seven years that I lived in Germany, we enjoyed the special occasion treat of the Swiss tradition of raclette. We would painstakingly prepare platters of carefully cut medallions of the top cuts of beef, meticulously sliced vegetables, and very select cheeses. The stone raclette grill would be slowly heated and we would grill the delicacies, eating them with tiny red potatoes and rustic bread. We'd then pour the obligatory melted cheese over the bread – divine!
While raclette grills are available stateside, I discovered the ease of using my electric griddle. Because of its portability, nonstick surface, and easy clean up, we were able to make what was only a special occasion meal become part of our regular family dining.
I've battled health issues most of my life, losing both legs below knee due to circulation issues from Scleroderma. In 2010 I was diagnosed with lung cancer. Although we were always conscientious of eating healthy, this propelled us into a new level of healthy eating. An emphasis of whole foods, forgoing the prepackaged processed foods. Table grilling, as we have come to refer to it, became an even more oft event. It's difficult to cook to the tastes of all of your family members and table grilling is a way of everyone preparing their own food to their own taste.
I love entertaining and it's become a tradition to invite friends over for a night of table grilling. Quite often I hear “Are we table grilling again soon, it's so delicious!?” More often than not, after my guests leave, they want to purchase their own table grills to share the fun and delicious table grilling experience with their own family.
It's because of prompting from friends and family that Talk of the Table™ was created. My hope is that you and yours may benefit from our experiences, tips, recipes, ideas, and top quality grills and accessories (coming soon!) and create your own tradition of table grilling.
Thank you and I look forward to seeing you here often!
EASY SHRIMP TACOS
A fun and easy table grilling meal is shrimp (or chicken) tacos. Mini corn tortillas are perfect for the table grill, allowing everyone to cook their own tasty filling. Precooked shrimp are best – allowing you to focus on a quick marinade and getting a nice sear on the grill. Pair the tacos with your favorite salsa, creme, southwestern corn mix, and Mexican rice.
1 lb of precooked 26/30 shrimp
2 T Olive oil
2 T fresh lime juice
1 t ground cumin
1 t chili powder
1 t garlic powder
1 t oregano
1/2 t salt
black pepper to taste
Mix together and marinate shrimp for up to 4 hours in the refrigerator.
Mini corn tortillas
Prepared salsa or homemade
Shredded cabbage or lettuce
Creme or sour cream
Mexican style rice
Black bean and corn mix (frozen section – thaw and heat on grill)
On the table you'll need some oil of choice (we use coconut or olive), shredded cheese of choice, bowls of whichever sides you choose, sauces, and seasonings. Guests all need a non-scratch grill spatula. Keep tortillas covered. Set grill temperature to 400F. Grill small portions of the vegetables and shrimp at a time using just a slight drizzle of oil (no oil is really even needed). Experiment with your favorite combinations – you can even grill the cheese and make a “shell”. Tortillas should be heated on both sides and be slightly browned. Top with your favorite sauce, cabbage or lettuce, avocado, and a squeeze of lime juice. You can easily make them vegetarian by using the black bean and corn mix, seasoning and searing it on the grill and topping it with your favorite toppings.
Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
The slopes are the place to be in the wintertime, from Mammoth and Big Bear in Southern California, to Big Sky in Montana, to Stowe, Vermont, and many places in between. Even Mankato, Minnesota, has a ski resort. (Don’t believe me? Google Mount Kato.)
Snowboarding, skating, and sledding are options, of course, as is cross-country skiing. What all these activities have in common is they get you outside and moving. An added advantage is that all are relatively safe to practice while the pandemic is active, being both social and independent pursuits. In other words, it’s easy to maintain safe distances between yourself and your mates.
As a reward for getting off the couch, we propose an outdoor après ski party. Pronounced “ah-pray skee,” it’s a French term for “after ski.” It’s that sweet spot between an afternoon (or day) of invigorating activity and dinner. Or maybe it is dinner. You can interpret it loosely.
In the Swiss Alps, a day shooshing down the mountainside might be celebrated with raclette—essentially, roasted cheese, partially melted near a fire, then scraped onto bread. I was obsessed with raclette when I was a child. I didn’t know the proper name, but was beguiled by this passage in the classic book “Heidi” by Johanna Spyri:
“When the kettle was boiling, the old man put a large piece of cheese on a long iron fork, and held it over the fire, turning it to and fro, till it was golden-brown on all sides. Heidi had watched him eagerly. Suddenly she ran to the cupboard. When her grandfather brought a pot and the toasted cheese to the table, he found it already nicely set with two plates and two knives and the bread in the middle. Heidi had seen the things in the cupboard and knew that they would be needed for the meal.”
As you can imagine, the brick of Velveeta in the family refrigerator fell a bit short of my expectations.
Which is why Steven’s recipe for A New Raclette so intrigued me. It appears here for the first time, but will be featured during a new episode of Project Fire when the show begins airing this spring. (Contact your local public television station to make sure they intend to carry the show.)
Like the classic raclette, it is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)
Get the Recipe »
Other main course options for your party could include nachos, brats, kebabs, or anything that cooks fairly quickly and can be eaten easily by potentially mittened guests. A portable campstove/fire pit like this one, which burns propane, wood, or charcoal, ensures you can cook in style. But there are a number of small grills we like, including Weber’s Smoky Joe and Lodge’s Sportsman hibachi.
For beverages, consider beer, wine, mulled wine, or hot toddies.
How are you beating winter boredom this year? Let us know on Facebook, Twitter, Reddit, or Instagram!
The post Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party appeared first on Barbecuebible.com.
Homepage Feature,Hot Stuff,Recipes & Techniques,winter,winter grilling
By: Cialina TH
Title: Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
Sourced From: barbecuebible.com/2021/01/29/beat-winter-boredom-throw-an-outdoor-apres-ski-or-sledding-party/
Published Date: 01/29/21
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7 TIPS to help you control the TEMPERATURE of your BBQ – BBQ Know How
Controlling the temperature of a charcoal BBQ can be difficult to understand if you aren't used to it… but if doesn't have to be. With some simple techniques and lots of practice, you can quickly get to grips with it.
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Go to www.facebook.com/kingsfordcharcoal to sign the Tailgating Bill of Rights. And for more grilling information, head over to www.grilling.com for tips, tricks and great grill recipes.