Tag: chicken

Grilled Blackened Tilapia

Wonderfully spicy grill tilapia. Keep them coming back for more with this blackened tilapia. Healthy eating has never been so good nor so simple and easy.

Based on my Oven Baked Blacken Tilapia, it only takes 2 minutes per side to get a grilled masterpiece. I have included options for cooking tools and for levels of heat.

Goes great with my Simple Tarter Sauce.

Rating

 This is the easiest 5 in a long time. Definitely the leader for the best recipe of the year…

Notes
I used a Brinkmann Steel Flexible Grilling Basket that cost $15 at Home Depot. You can also get one at Amazon for a few dollars more. Highly rated by Consumers Report.

Preheat grill to as high as it will go. For me that is about 600 degrees. If using a griddle instead of a grill basket, then place it on the grill to preheat.

Combine 3 T paprika, 1 t salt, 1 T onion powder,1 t black pepper, 1 t dry thyme, 1 t dry oregano and 1/2 t garlic
powder. Also add cayenne pepper 1/4 tsp for normal (3/10 heat) 1/2 tsp for spicy (7/10) and 1 tsp for manly man.

 Rinse and pat dry 1 pound of tilapia.

 Melt 1 T butter in a microwave. About 15 seconds.

 Brush both sides of tilapia with the melted butter.

 Coat both sides of the tilapia with a generous amount of the rub.

 Spray a flexible grill basket with a generous amount of PAM.

 Load the tilapia in the grill basket. Alternatively, if using a griddle then add a tablespoon or so of vegetable oil to grill. Do not use olive oil since it smokes at high temperatures.

Place the tilapia on preheated grill and close lid. Grill for only 2 minutes. Flip and grill another 2 minutes.

 Done. Serve immediately.

Grilled Blackened Tilapia
by DrDan at 101 Cooking for Two May-12-2013

Wonderfully spicy grill tilapia. Keep them coming back for more with this blackened tilapia. Healthy eating has never been so good nor so simple and easy.
Ingredients
  • 1 pound tilapia
  • 1 T butter

Blackening Rub

  • 3 T paprika
  • 1 t salt
  • 1 T onion powder
  • 1 t black pepper
  • 1 t dry thyme
  • 1 t dry oregano
  • 1/2 t garlic powder
  • 1/4 t to 1 t cayenne pepper to taste
Instructions
1) Preheat grill to as high as it will go. For me that is about 600 degrees.2) Combine 3 T paprika, 1 t salt, 1 T onion powder,1 t black pepper, 1 t dry thyme, 1 t dry oregano and 1/2 t garlic powder. Also add cayenne pepper 1/4 tsp for normal (3/10 heat) 1/2 tsp for spicy (7/10) and 1 tsp for manly man.3) Rinse and pat dry 1 pound of tilapia. 4) Melt 1 T butter in a microwave. About 15 seconds. Brush both sides of tilapia with the melted butter.5) Coat both sides of the tilapia with a generous amount of the rub.6) Spray a flexible grill basket with a generous amount of PAM.7) Load the tilapia in the grill basket. Alternatively, if using a griddle then add a tablespoon or so of vegetable oil to grill. Do not use olive oil since it smokes at high temperatures.8) Place the tilapia on preheated grill and close lid. Grill for only 2 minutes. Flip and grill another 2 minutes. Use a watch with a second hand and do not over cook.9) Serve immediately.
Details

Prep time: 10 mins Cook time: 4 mins Total time: 14 mins Yield: 4 servings

Updated

May 12 2013

Dan Mikesell

Spaghetti with garlic and oil Cetarese style, just one more ingredient is needed to make the magic. The best and fastest first ever – Gordon Ramsay’s version

Cetarian-style spaghetti with garlic and oil

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Cetarian-style spaghetti with garlic and oil

The spaghetti with garlic and oil Cetarian style, they are a variation of the classic first course. In this preparation, the seasoning is enriched with ffresh anchovies, strictly from Cetara. A dish that brings all the aromas and flavors to the table of the Cetarian summer. Easy and quick to prepare, for cleaning the anchovies, obviously you can ask your trusted fishmonger, in order to shorten the preparation time even more.

Spaghetti with garlic and oil Cetarese style

Ingredients

  • 180 g of spaghetti
  • 1 clove of garlic
  • 1 hot pepper
  • 8 fresh anchovy fillets
  • extra virgin olive oil
  • parsley
  • salt

Method

To prepare spaghetti with garlic and oil Cetarian stylestart cleaning the anchovies, also eliminating the central bone, and rinse the resulting fillets with plenty of running water.

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Finely chop the garlic, also cut the chilli pepper.

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In a large pan, put a couple of generous turns of extra virgin olive oil, add garlic and chilli pepper, and sizzle on medium heat for a minute. Then turn off the heat and add anchovy fillets, roughly chopped and mixed gently, season with salt.

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Strain the pasta directly into the pan,

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sauté over high heat, add a little chopped parsley, plate, serve and enjoy hot.

Read also: Spaghetti San Giuannid, the recipe of the oldest Apulian trattoria for June 24th. Faster and better than garlic and oil

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Grandma’s vegetarian recipe – Gordon Ramsay’s version

Grandma's courgette meatloaf

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How to prepare courgette meatloaf

Watch the process for making grandma’s zucchini meatloaf!

An excellent alternative to grandma’s traditional meatloaf is the vegetarian one with courgettes or the one with aubergines. The procedure is really identical to that of meat, it is seasoned in the same way except that instead of meat we add courgettes. The whole family eats more vegetables! Courgette meatloaf is also delicious cold for a Sunday at the beach or for a picnic.Grandma's courgette meatloaf

INGREDIENTS FOR MEAT-free ZUCCHINI MEATLOAF

  • 600 g of courgettes
  • 150 g of scamorza or other stringy cheese
  • 1 large egg
  • 150 g breadcrumbs
  • 40 g parmesan
  • Basil
  • Parsley
  • Garlic
  • About 3 tablespoons of olive oil
  • Pepper
  • salt

how to cook zucchini meatloaf

PROCEDURE: HOW TO MAKE RAW ZUCCHINI MEATLOAF

Grate the courgettes and add salt to purge the courgettes of the vegetation water which must be drained by applying pressure with a smaller bowl (watch the video)

Chop the basil, parsley and the slice of garlic

Season the courgettes with the egg, parmesan, half the breadcrumbs, a spoonful of oil, pepper and mix

Place a drizzle of oil on the baking paper, breadcrumbs and add the mixture, flattening it with your hands to compact it well.

Add the cheese that will string

Roll up using the baking paper

Place the breadcrumbs over the entire surface of the zucchini meatloaf

Press a little and close like a candy

Keep the meatloaf for about half an hour in the refrigerator

Preheat the oven to 190 degrees fan assisted

Remove the baking paper and place the meatloaf on another baking paper

Add a drop of oil

Bake at 190 degrees in a fan oven

After 40 minutes, take the meatloaf out of the oven

Let it cool a little before cutting it

Did you like the recipe for vegetarian and raw zucchini meatloaf? Try other vegetarian recipes for summer with courgettes:

ZUCCHINI OMELETE https://youtu.be/e5fIZmyrf2Y?si=Vux5hZBiH5oVk0kX

COURGETTE SKEWERS https://youtu.be/eIgsjKgzQRc?si=SZbvnY09t7-2vo3o

PASTA WITH ZUCCHINI AND SAFFRON https://youtu.be/y0K4W4je3Kg?si=2OuGulnh2uCr_JIo

BAKED PASTA WITH COURGETTE CREAM https://youtu.be/gqEXVPSQm6Y?si=w66U-VHg0PEL1pCH

ZUCCHINI RISOTTO https://youtu.be/PiuzcuDZS5A?si=u_juB7NacVUNzcLy

COURGETTE MEATBALLS https://youtu.be/SrlxocKN_Xo?si=E7SrwcbgygPn0IdC

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