Best 3 Mixed Grill With A Warm Potato And Chorizo Salad Recipes
Indulge in a culinary journey with our Mixed Grill and Warm Potato and Chorizo Salad extravaganza! This delectable spread features a sizzling array of grilled meats, succulent vegetables, and a delightful salad that tantalizes the taste buds. Fire up your grill and embark on a flavor-filled adventure with our expertly crafted recipes. Discover the secrets to grilling tender and juicy steaks, chicken breasts, lamb chops, and succulent sausages. Savor the vibrant colors and crisp textures of grilled bell peppers, zucchini, and mushrooms, marinated in a blend of aromatic herbs and spices. Complement your grilled feast with a warm potato salad, where roasted potatoes mingle harmoniously with savory chorizo, tangy red peppers, and a zesty dressing. Elevate your dining experience with our selection of homemade sauces, including a classic chimichurri, a fiery peri peri, and a creamy garlic mayonnaise. Prepare to embark on a culinary adventure that will leave you craving for more.
Let's cook with our recipes!
MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD
Provided by Emeril Lagasse
Categories appetizer
Time 2h20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the grill. Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a 1/2 sheet pan. Brush the sausages, including the kiebasa, with olive oil. Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley. To serve, mound the potato salad in the center of the platter. Arrange the grilled sausages around the potato salad. Serve with crusty bread and a side of Creole mustard.
MIXED GRILL
Steps:
- Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. Add half the sausages or ham and cook until crisped on 1 or both sides and warmed through, about 5 minutes. Repeat with remaining oil and sausages. Transfer to a platter.
GRILLED SWORDFISH WITH POTATO-CHORIZO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Prepare the fish: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the fish and turn to coat. Cover with plastic wrap and refrigerate 1 hour.
- Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about1 minute; transfer to a large bowl. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes. Remove the chorizo with a slotted spoon and drain on paper towels. Remove the skillet from the heat; reserve the drippings.
- Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings. Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper.
- Preheat a grill to high; brush the grates lightly with vegetable oil. Place the swordfish on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil. Serve with the potato salad.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Choose high-quality ingredients: The quality of your ingredients will directly impact the flavor of your dish. Whenever possible, use fresh, organic, and locally sourced ingredients.
- Season your food well: Don't be afraid to use salt and pepper to season your food. These basic spices can really bring out the flavor of your ingredients.
- Cook your meat to the proper temperature: Use a meat thermometer to ensure that your meat is cooked to the proper temperature. This will help you avoid overcooking or undercooking your meat.
- Let your meat rest before serving: Once you have cooked your meat, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Mixed grill with a warm potato and chorizo salad is a delicious and easy-to-make dish that is perfect for a summer cookout or barbecue. The combination of grilled meats, roasted vegetables, and warm potato salad is sure to please everyone at your table. With a little planning and preparation, you can easily create this dish at home. So fire up your grill and get cooking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
