Paso 1: Cómo planificar la parrillada perfecta, desde listas de compras hasta itinerarios e ideas de recetas
Si planificar una parrillada lo pone muy nervioso, estamos aquí para ayudarlo. Este es nuestro itinerario que le ayuda a saber exactamente cuándo hacer qué. Si no está seguro de cuándo llevar la carne a temperatura ambiente o cuándo preparar las ensaladas, este itinerario le da todas las respuestas.
Los epicúreos apasionados lo saben: lo más importante son los ingredientes. Esto también vale para lo que va en la parrilla. Tómese su tiempo, arme el menú y asegúrese de volver a revisar las alacenas antes de escribir la lista de compras.
Carne
Generalmente, se recomiendan cortes más grandes de carne para la parrilla; se cocinan correctamente sin dejar de ser lindos y jugosos. Cuando los compre, asegúrese de que tengan buen color y líneas de grasa finas, y pregúntele al carnicero por el almacenamiento y el añejamiento: esto es esencial para la calidad y el sabor. En nuestra guía, nos concentraremos en el entrecot y las costillas de cerdo para nuestros platos de carne. Hay diferentes opiniones sobre cuáles son las mejores costillas de cerdo para la parrilla. ¿Cordero? ¿Carne de res? ¿Ternera? Todas estas son buenas alterativas, pero decidimos optar por el original: cerdo.
Nuestra lista de compras para dos:
1.5 kg de entrecot, con hueso (côte de boeuf)
Y/O 1.5 kg de costillas de cerdo
Pescado
Un pescado fresco tiene ojos claros y piel brillante con una capa de mucosa intacta. No huele, y cuando presiona y suelta la carne con un dedo, la abolladura se aplana de nuevo rápidamente. El pescado entero y los filetes son aptos para asar a la parrilla: las especies de carne firme como la dorada, la trucha, el salmón y el róbalo saben muy bien, aun cuando se preparan de la manera más simple.
Nuestra lista de compras para dos:
2 róbalos enteros, de 400 g cada uno
Verdura
¿Experimenta con ingredientes cuando asa verdura, como coliflor con una salsa de tomate fresco o achicoria con miel? ¿O ensalada de alcachofas, tofu o lechuga baby asada? No hay ningún truco, ¡simplemente utilice su imaginación! Recomendamos asar verdura en un paquete hecho con papel de aluminio. Esta es la manera perfecta de cocinar verdura cortada, cuyos jugos formarán una salsa deliciosa mientras se cocinan. Después de asarla, les agregaremos algunas hierbas frescas y queso añejo de montaña para darle sabor.
Nuestra lista de compras para dos:
1 pimiento romano
1 berenjena pequeña
1 cebolla roja
1 calabacita pequeña
ajo
hierbas mezcladas
queso maduro de montaña
Para adobar la verdura, necesita un poco de aceite de oliva y sal de roca. En cuanto a las hierbas, recomendamos cosas como perejil, perifollo, eneldo y albahaca.
Encuentre una versión para imprimir de nuestra lista de compras aquí:
Marinades are an important part of your planning and pre-prep, since they add flavor to your dishes. Meat can be marinated the night before so that the flavors can be well absorbed. Add the marinade to your veggies just before grilling. The base of a marinade is good olive oil, salt, pepper and fresh herbs. Everything else is a matter of taste. If you are unfamiliar with juggling ingredients in the kitchen, try a slow approach. Choose just a few ingredients; too many different flavors can quickly clash with each other. Play around with ideas and see what you like. If you want to save a bit of time, avoid marinades and just season your food before grilling it.
Preparation: Peel and finely chop the garlic, wash and finely chop the herbs, add the remaining ingredients and season with some freshly ground pepper before marinating your steaks.
Chili Marinade For Spare Ribs:
Ingredients: Olive oil, thyme, fresh chilis, sea salt and coarse pepper, maple syrup, Worcestershire sauce
Preparation: Cut the chilis lengthwise, remove the seeds and cut into very thin strips. Remove the thyme leaves from the stalks. Add the chili, thyme, sea salt and pepper to the olive oil, mix well and brush the spare ribs with the marinade. Just before grilling, mix the maple syrup and Worcestershire sauce, to make a glaze which will then be brushed on to the spare ribs.
Lime-Chili Marinade For Fish
Ingredients: Lime juice and zest, kaffir lime leaves, cane sugar, wholegrain mustard, thyme, chili, pink pepper
Preparation: Zest the lime into fine strips, squeeze the lime and mix the juice well with the zest. Finely chop the kaffir lime leaves and the thyme. Remove the seeds from the chilies and cut into very fine strips, add the remaining ingredients, mix and let stand briefly. Add some fleur de sel before covering the fish with the marinade.
Orange-Turmeric Marinade For Vegetables
No additional marinade is needed for our vegetable packet recipe, because the juices from the oil and vegetables themselves will cook down into a tasty juice. But for other dishes, we recommend this fruity and exotic marinade for all kinds of vegetables – it is ideal for grilled fennel, for example.
Ingredients: Oranges, fresh turmeric, parsley, olive oil and pepper
Preparation: Juice and zest the oranges, peel and finely grate the turmeric. Wash and finely chop the parsley. Put all ingredients into a small bowl. Add olive oil and season with pepper. For more sweetness, blend in some honey and add a pinch of fleur de sel for balance. Pour the marinade over the vegetables before grilling.
Salads, Sides and Garnishes
Side salads or sauces can make or break a meal, but it doesn’t have to be complicated to succeed. Butter leaf lettuce with a simple oil and vinegar marinade or colorful salads with small fruit pearls – pretty much anything goes. A splash of citrus here and there, fresh herbs, flower blossom syrups or even edible blossoms provide deliciously stylish surprises. Unusual toppings or sauces can help take your grilled meat or fish to the next level.
Arugula Salad with Mango Cubes
Ingredients: Olive oil, white balsamic vinegar, mustard, honey, fresh ginger, pepper, sesame seeds, arugula leaves and a mango
Preparation: Roast sesame seeds in a pan without fat. Finely grate the ginger. Blend olive oil, balsamic vinegar, mustard, honey and pepper until creamy and add the ginger. Let stand for a while. Wash the arugula, dab with kitchen paper and place in a salad bowl. Peel the mango, remove the core and cut the flesh into small cubes. Mix with the arugula, add the dressing and toss well. Garnish with the roasted sesame seeds before serving. Pairs well with meat dishes.
Timing: Prepare the salad one hour before grilling: just before serving, whisk the dressing again and add it to the salad; garnish with the sesame seeds.
Jalapeños Stuffed with Pear and Blue Cheese
Ingredients: Jalapeños, blue cheese, cream cheese, pear, salt, pepper
Preparation: Halve the jalapeños lengthwise and carefully remove the seeds and membranes. Peel a quarter of the pear and cut into fine cubes. Crumble 2/3 of the blue cheese and mix with 1/3 cream cheese. Add the pear cubes and mix well. Season to taste with salt and pepper. Fill the jalapeños with the cream cheese. Grill over indirect heat for about 15 minutes. Pairs well with meat of all kinds.
Timing: Can be prepared in advance and added to the grill 15 minutes before meal time.
Lime Zest and Roasted Fennel Seed Garnish
Ingredients: Limes, fennel seeds, fresh chili to taste
Preparation: Zest the lime. Dry roast the fennel seeds in a pan, toss from time to time and reduce the heat as soon as the aroma of the seeds is released. Cut the chilies into wafer-thin strips and sauté briefly in the pan with a little olive oil. Ideal as a garnish for fish.
Timing: Prepare the zest, chilis and fennel seeds just before serving. Garnish the fish with them after grilling.
Preparation: Cut the radishes into fine cubes or slice them into wafer-thin slices and chop the greens very finely. Blend the yoghurt with the sour cream and cream cheese. Add the radishes and greens and stir well. Season to taste with a dash of lemon. Ideal as a sauce for grilled vegetables.
If you want a fruity component, replace the radishes with pomegranate seeds or wafer-thin pear flakes. Fava beans, chia seeds or sunflower seeds provide crunch. Add the seeds and kernels just before serving.
Timing: Can be prepared well in advance and stored in the refrigerator until serving.
Find a printable version of our shopping list here:
