New recipes

Grilled pork with crispy potatoes

Grilled pork with crispy potatoes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Season the pork and fry on the grill for about 40 minutes on low heat.

After they have boiled halfway, we cool them, peel them and cut them into long, slightly thicker slices. Salt them to taste. until they are nicely browned and then removed with a spatula and drained of oil. They will be crispy on the outside and soft on the inside..delicious

Serve with barbecue and garlic sauce.

If you like it, share it with your friends!


For stew:
1 kg pork neck
1 onion
1 bell pepper
6 cloves of garlic
1 tablespoon tomato paste
1 tablespoon buoy
1 tablespoon vegeta
Salt and pepper to taste
Frying oil

For mashed potatoes:
½ kg of potatoes
150g milk
100g margarine
Salt to taste

Method of preparation:
We take the meat, wash it and cut it into cubes like for stew.

We clean the onion, finely chop it and put it in a frying pan with hot oil.

Sprinkle the pepper, cut it into cubes and add it to the onion.

After frying the onion and pepper, add the meat to the pan, season with vegeta, paprika, salt and pepper and leave everything & # 8211 covered with a lid & # 8211 on the fire for 45 - 50 minutes on the right heat. If the meat does not leave enough water, add a glass of water over the meat and let it boil.

Meanwhile, peel the garlic and finely chop it. Add it over the meat 15 minutes before removing from the heat.

In a bowl put a tablespoon of tomato paste, dilute it with a glass of water and add it over the meat, 15 minutes before taking the stew off the heat.

We can serve the stew next to a garnish of mashed potatoes or any other garnish we prefer.
Peel the potatoes, wash, cut into cubes and boil in salted water and cook for about 30 minutes.

After boiling, drain the water, add margarine, salt, milk and grind until a puree is formed.

Christmas garnish - Crispy potatoes

Are you running out of ideas for dishes for the dishes, or do you just want to try something different for the holidays? Here is a simple recipe for crispy potatoes with which you will certainly not fail!

Here it is ingredients:

- 15 white potatoes
- 2 tablespoons olive oil
- 50 grams of butter, melted
- Coarse salt

First, peel the potatoes and cut them in half, then put them in a large pot full of cold water. Let them boil until soft, then drain and place on a tray. Set them aside for 30 minutes, until they cool. Meanwhile, in a small bowl, mix the oil with the butter.

Preheat the oven to 180 degrees and grease 2 trays with a little oil. After you have placed the potatoes in the trays, draw a few lines along their length with a fork, to give them a different look. Over them, add the mixture of butter and oil.

Leave the potatoes in the oven for 50 minutes until they get a golden crust, and at the end sprinkle a little salt on top, for extra flavor.

This recipe will definitely become your favorite! You don't need a lot of ingredients and, besides, it is very easy to prepare!

3 Recipes for barbecue grills

Of course, each housewife has her secrets and adapts the recipe according to the family's preferences. But mother Lucia recommends two things: 1. to mix the sauce very very well, until the sugar granules no longer feel and the sauce is well emulsified and 2. after pouring the sauce over the peppers, let Salad of roasted peppers cold for an hour, because it is delicious cold, from the fridge, and the flavors have time to develop.

  • Packages with vegetables -they have been my favorites since I was little! We prepared them either in the oven or we packed them from home and baked them on the grill or in the embers. You can use your favorite vegetables and spices, but I highly recommend potatoes and corn, which should not be missing from the packages!

  • Cus-Cus with mushrooms and spinach -a perfect garnish, which can be served cold or hot! It is ready in less than 15 minutes and you can transport it very easily to the grill, in a casserole. You can use your favorite mushrooms, but in summer, I like to use the seasonal ones: mushrooms, ghebe, galbiori.

You can boil the couscous before or you can cook it with mushrooms and spinach and add chicken soup or water. Let everything boil until the couscous is ready. Personally, I prefer to boil it before, so everything goes faster and I can prepare it in time and use it even the next day.

Now let me tell you about what I put on the grill! And when it comes to grilling, "Grilled Sausages" from ELIT are our favorites!

Baked ribs with potatoes, garlic and caramelized onions

Baked ribs with potatoes, garlic and caramelized onions. Baked pork rib recipe on a bed of golden potatoes. How to make ribs on a tray? Steak of tender ribs, nicely browned with garnish of cooked vegetables. Pork rib recipes.

I really missed some ribs in the oven and that's when I got to work. A great steak came out! Spicy ribs well browned but with tender meat that almost falls off the bone. The garnish was also very fine: baked potatoes, quarters of onions and garlic cloves.

I bought some very nice pork ribs that I baked in a tray placed on a layer of potatoes, onions and garlic. What a good taste the cooked vegetables had! Of course, but the fat from the ribs dripped on them and gave them a special flavor. You can also use thicker slices of pork breast with rind.

I usually make pork tenderloin (whole piece) which I marinate 1-2 days before cooking. I usually use a dry marinade composed of natural spices mixed by myself: salt, pepper, brown sugar, cumin, sweet, hot and smoked paprika to which I add all kinds of aromatic herbs. The recipe here.

With this natural mix of spices I once made some great spare ribs & # 8211 ribs with homemade BBQ sauce & # 8211 the recipe here.

This time we went for a "minimalist" version and seasoned the ribs only with salt, pepper and paprika & # 8211 like anything steak classic in Transylvanian style. I did not forget the cumin that I sprinkled in abundance over the layer of vegetables! Cumin has a great aroma but is also a good digestive. Basically, I adapted the classic Hungarian recipe for "The baker's stump" or "Csülök pekne modra", replacing the stalk with pork ribs. The recipe is here.

From the quantities below it results approx. 3-4 servings of baked ribs with potatoes, garlic and onion.

Tips for grilled liver

I told you about chicken livers in several recipes that I leave at the end of the article. The secret we talked about in the introduction is this: the liver is NOT salted until after cooking, directly on the plate! Okay, it would also be the time and temperature of frying because you didn't salt the liver in vain if you leave it on the grill until it becomes a "sole" or if the embers are too hot and everything burns.

In the case of veal liver, we don't have any problems if it is cooked "in the blood", but in the case of pork liver, the internal safety temperature of 71 C must be reached. You can test it with a meat thermometer stuck in the thickness of the liver slice. In time you will realize the degree of frying of the liver by simply pressing with your finger & # 8211 you will memorize its elasticity. Do not forget that the internal temperature rises by 4-5 degrees even after the piece of meat has been taken off the grill and placed on the plate! So, it is better to stop cooking at 66 C, if you do not want to eat some pieces with a rubber texture.

Not to forget! And the thickness of the slice is important because too thin slices will dry very quickly on the grill and we don't want that.

In the following I give you the quantities for 2 good portions of grilled liver with garlic sauce and lettuce. I used a pork liver but you can just as well choose a veal one.