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Hot stone grilled seafood medley recipe

Hot stone grilled seafood medley recipe


  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon

This is a great way of enjoying a casual dinner. Prepared salmon, prawns and vegetables are arranged on trays and guests cook whatever they want on the hot stone grill.

1 person made this

IngredientsServes: 6

  • 1 fennel bulb, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 2 red onions, thinly sliced
  • 2 sticks celery, thinly sliced
  • 20 raw prawns, heads removed
  • 200g cherry tomatoes
  • 250g button mushrooms, thinly sliced
  • 300g firm white fish fillets, cut into 3-4mm slices
  • 400g salmon steaks, cut into 3-4mm slices
  • salt and pepper to taste

MethodPrep:30min ›Cook:5min ›Ready in:35min

  1. Arrange all ingredients onto large flat trays or plates.
  2. Preheat stone 20 minutes before eating. Sprinkle with salt. (This prevents meat from sticking). Allow guests to cook as they eat. Serve with salad and a range of sauces.

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2. Build A Broth In Your Largest Pot

Before you start boiling all your shellfish, you need to build a flavorful broth to boil it in. But we're not going to spend hours simmering a stock—we're making a quick stock, or "court-bouillon," by boiling water, acid, and aromatics together for a few minutes before starting to cook with it.

Fill your largest pot 3/4 full with water, and bring it to a boil. While it's heating up, think about how you want your shellfish boil to taste, and start adding those aromatics to the pot. You'll want to add some salt no matter what (add more than you think you need), and then something acidic. I like to pour a bottle of cheap white wine in there. Or you can use lemon juice, then toss the squeezed-out lemons in for extra flavor as well. Orange juice and/or zest can be nice too, or straight-up vinegar. Or you could use beer, or a combination of beer and citrus. Some garlic (slice a whole head in half and toss it in, skins and all!) and/or onions or shallots are great for rounding out the flavor, with or without carrots and celery. And don't forget to spice things up a bit: a bay leaf or two is never a bad place to start. Hot sauce is a classic Louisiana-style addition, or you could use Old Bay Seasoning. Or put an Italian spin on it with crushed red pepper flakes and fresh thyme sprigs.


Eric Ripert's Slate-Grilled Summer Barbecue Menu

Imagine if you ran the country's most esteemed seafood restaurant and you kept a house just off the teeming waters between Long Island's picturesque North and South Forks. What's for dinner would be obvious, right?

Well, yes. Unless, of course, you were Eric Ripert, chef and co-owner of New York's Michelin-starred Le Bernardin.

When Ripert retreats to his weekend home in Sag Harbor, there is nothing fancy, nor aquatic, about most of his meals. No emulsions or nages, no bisques or crudos. Turns out that the 48-year-old Frenchman is like most Americans: He loves to grill steak.

He just does it differently than we do.

"I serve the peaches before pie, so I don't want them to be too sweet. I don't add sugar. I just peel the peaches, place them in a bowl, and add Lillet and basil. Then I let them sit overnight."

Ripert spent his youth in Andorra, the tiny country wedged between Spain and France, and one of the regional cooking traditions that stayed with him was grilling on a plancha. Or, to be specific, a slab of slate.

Here's what Ripert does: He goes to a Home Depot and spends a few bucks on a square of untreated slate (the stuff they use on patios and floors), about a quarter of an inch thick or so. He lights a huge fire in his standard Weber and places the slate atop the grate. He lets it get piping hot, and then he starts to grill.

On the blazingly sunny afternoon I drive out to Sag Harbor to watch Ripert in action, he couldn't be more nonchalant. He cooks the way we all imagine ourselves being able to: relaxed and confident, chatting the entire time.

While preparing the meal, Ripert schools me not only on how to grill on slate, but basically on how to throw the perfect summer barbecue. He dispenses advice as he chops and tosses and seasons. Every dish comes with a lesson, and each is startlingly easy (who has time for fancy when you're barefoot with a glass of rose nearby?).

The potato salad of baby Yukon Golds needs only homemade mayonnaise and chives. But it's done flawlessly. Ripert cooks the potatoes at a gentle boil, skin on, so they stay flavorful and whole. He uses tons of the mustardy mayo ("because in an hour, the potatoes will drink up a lot of it," he explains). And he freshens it with the chives just before serving. ("They bring a soft, sweet onion flavor without being aggressive. Regular onion is too strong--you cannot kiss your wife or girlfriend.")

The Israeli Couscous Tabbouleh springs to life with a jolt of lemon juice. "Acidity creates a feeling of freshness," he says. "It's the same thing when making a sauce."

And then there's the steak itself, a hulking, two-inch-thick dry-aged porterhouse that he coats liberally with herbes de Provence. (More advice: "You can make your own herb mix, but it's never as good as the dried stuff from France.")

What makes Ripert's plancha-style grilling so attractive is that the slate's searing-hot surface imbues the steak with a beautiful mahogany crust, fragrant with the browning herbs. But because the steak never succumbs to flames, it never blackens. About ten minutes per side, and it's an ideal medium-rare.

Best of all, the slate--now enriched with the juice and fat of the meat--keeps giving. Next, Ripert cooks a medley of baby vegetables, spiked with garlic and more herbs, until golden and caramely. After they're removed, on go wedges of sourdough bread, grilled till crisp, then rubbed with garlic.

Finally, when we're digging into the meal (and opening the second bottle of rose), Ripert places a farmstand berry pie in an aluminum pan on top of the now-merely-warm slate. Once again, nothing fancy. Why? "Because I'm a chef, not a pastry chef," he says. "I don't know how to bake!"

***Grilling on slate can be a primal and thrilling experience, but before you start spend some time getting yourself prepared. Keep these three things in mind:

  1. The slate should be completely dry before you begin. Any water that gets into the layers of the stone will make it more prone to cracking.
  2. It must be heated slowly to keep it from cracking.
  3. That said, the slate can still crack during heating or cooking even if you follow these instructions. If you are concerned, just cover the grill and stay clear of it while it heats.

Even if your slate does separate into layers or even cracks in half it is still possible to use it since it will still conduct heat. Although the slate I used eventually cracked, first into wide flat layers and then ultimately in half, I was able to just push the pieces together and keep going without being overly hindered.

One of the things that we loved most about this technique is that it opened our eyes to the magic of "plancha" style cooking, of which this is a variant. Cooking on a plancha simply means cooking over a flat, continuous metal or stone surface, rather than directly over a fire. A smooth griddle, or a cast iron pan can be repurposed as planchas if placed on a grill. They allow food to pick up smoky grill flavors without the risk of flareups. They are also particularly suited to delicate foods like fish and small vegetables that would otherwise fall through or be shredded by a grill grate. Even if you don't want to try grilling on slate, using another type of plancha will be a satisfying experience in itself. –Chris Morocco


Classic New Orleans Recipes

Todd Coleman

New Orleans is arguably the culinary capital of the United States. With influences from Europe, Africa, and America, the city has a vibrant, unique food culture. Long-standing Cajun and Creole restaurants like Brennan’s, Brigtsen’s, Bon Ton Cafe, Commander’s Palace, and Galatoire’s are keeping the city’s cuisine alive. Whether you’re putting together a Cajun seafood boil with crawfish and corn or making a classic gumbo, we’ve rounded up all the New Orleans recipes you need for a Big Easy feast.

There are a million ways to make gumbo. Every cook has their own recipe for this thick, hearty meat stew. What remains relatively constant is the base: the trinity of celery, bell peppers, and onions, and a dark flour-based roux for thickening. From there you can experiment—try our versions with smoked turkey, duck, or fried chicken, Andouille is a traditional addition to any gumbo. For an elegant twist on the dish, try using smoking goose and foie gras.

Crawfish are a New Orleans staple. The simplest way to eat them is in a big seafood boil with shrimp, corn, and potatoes. For something cooler, try our cajun crawfish salad creamy with mayonnaise. Maybe the most classic way to prepare crawfish is to make etouffee, a creamy stew of crawfish tails, tomato, and paprika. Served with white rice, it’s an unbeatable comfort food.

While we’re talking shellfish, oysters are another iconic New Orleans food. It’s hard to beat them raw on the half shell, but oysters Rockefeller comes close. To make the dish, invented at Antoine’s in 1889, oysters are topped with chopped vegetables and bread crumbs and boiled.

Get a taste of the Big Easy with these New Orleans recipes.

Boudin Blanc

In 1805, Meriwether Lewis ate buffalo boudin blanc cooked by Toussaint Charbonneau, Sacagawea’s husband, deeming it “one of the greatest delicacies of the forest.” Russell Moore of Camino in Oakland, California, substitutes pork and chicken for buffalo in his modern version, whipping the mixture to yield a smooth, light stuffing.

Crawfish Pie

To make this Louisiana classic, a savory filling of crawfish, aromatics, and tomatoes is baked in a flaky pastry dough.

Crawfish Etouffée

Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew. Get the recipe for Crawfish Etouffée »

Commander’s Palace Shrimp & Tasso Henican

Red pepper jelly and pickled okra and onions add piquancy to this dish.

Brennan’s Turtle Soup

A touch of sherry heightens the flavor of a rich, silky turtle soup thick with tomatoes—a throwback dish in most other places, but not in New Orleans.

Tommy’s Pompano en Papillote

Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy’s Cuisine.

Brennan’s Bananas Foster

Banana liqueur heightens the flavor of the bananas in this flambeed dessert from the New Orleans restaurant Brennan’s.

LeRuth’s Red Shrimp Rémoulade

Spicy paprika and whole-grain mustard sauce coats plump shrimp in this classic New Orleans red rémoulade from the late chef Warren Leruth.

Galatoire’s Rémoulade Blanc

Inspired by a rémoulade served in New Orleans’ Galatoire’s, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe.

Cajun Seafood Boil

This spicy boil is inspired by one served at Charlie’s Seafood in Harahan, Louisiana.

Brennan’s Eggs Hussarde

This take on eggs Benedict incorporates a rich red wine sauce.

Mr. B’s Barbecued Shrimp

Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic dish.

Brigtsen’s Oysters Bienville

This oyster dish gets its robust flavors from bacon, ham, and sherry.

Brigtsen’s Scallops with Sweet Potato Puree and Onion Marmalade

Sweet potato puree and onion marmalade enhance the natural sweetness of scallops in this dish. Get the recipe for Brigtsen’s Scallops with Sweet Potato Puree and Onion Marmalade »

Brigtsen’s Jalapeño Shrimp Coleslaw

Creamy seafood coleslaw is the perfect accompaniment to Creole-spiced seafood.

Brigtsen’s Oysters LeRuth

Sweet crabmeat and shrimp enrich the stuffing of these broiled oysters.

Brigtsen’s Jalapeño Shrimp Cornbread

Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture. Get the recipe for Brigtsen’s Jalapeño Shrimp Cornbread

Mr. B’s Gumbo Ya-Ya

This dark-roux gumbo originates in Cajun country. Get the recipe for Mr. B’s Gumbo Ya-Ya »

Smoked Turkey and Andouille Gumbo

Made with smoked turkey wings and a dark roux, this is a medley of rich, smoky, and roasted flavors.

Smoked Duck Gumbo

Prejean’s restaurant in Lafayette, Louisiana, dishes up this rich gumbo chock full of smoked duck and andouille sausage. Get the recipe for Smoked Duck Gumbo »

Smothered Okra

Pickled okra is great smothered in tomato. Get the recipe for Smothered Okra »

Smoked Goose and Foie Gras Gumbo

Smoked Goose and Foie Gras Gumbo

Fried Chicken and Andouille Gumbo

New Orleans chef Donald Link was born and raised in the Cajun town of Lake Charles, Louisiana, and this rustic gumbo, which is often served at his St. Charles Avenue restaurant Herbsaint, always reminds him of home. To give the gumbo added flavor, Link makes his roux with the same oil he uses to fry the chicken, which he later shreds and adds to the pot, along with his homemade andouille sausage. The result is a dark, thick, rustic stew with just the right amount of heat.

Crawfish Pasta

Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook.

Cajun Crawfish Salad

Cooked and chopped shrimp can be used in place of crawfish for this Cajun salad adapted from one in Justin Wilson’s Homegrown Louisiana Cookin’ (Macmillan, 1990).

Cajun Benedict

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What You Need for Grilled Pizza

The best tip when it comes to making great grilled pizza is to start off by being organized! Although you do need quite a few different ingredients and tools to bbq pizza, the whole process is very simple once you’ve got them all laid out. So, to make it easy on yourself, make sure that you’ve got:

  • A gas, charcoal or wood-fired grill – Any of these will work but charcoal and wood-fired grills will turn out a smokier tasting pizza. Make sure the stone is heated to the 500 or 600 target temperature before the pizza is slid on the stone.
  • A high-quality pizza stone for grill – Not all pizza stones can handle the high-heat that’s created from your grill. As such, you’ll need one that’s made from an extra durable material with thermal shock capability. This will prevent it from shattering as the temperature changes. Our Cast Elegance pizza stone for grill is designed for you to use on your home bbq.
  • Sharp knife or pizza cutter – This is an essential if you’d like to share pizzas. Otherwise, a knife and fork for each guest will do the job.
  • Pizza dough or store-bought pizza bases – You’ll find one of our favorite pizza dough recipes that’s quite and easy to make below.
  • Pizza sauce – Stick with the tried and true, tomato pizza sauce or mix it up by trying something different such as cranberry or bbq. Make your own or buy one from the store.
  • Your choice of toppings – Get creative with what you’d like to use to top your pizza. However, we’ve left some suggestions below too.
  • Pizza cheese – Again, it’s up to you to choose which type of cheese you’d like to use on your pizza. Things such as mozzarella, Asiago, Swiss and Parmesan work well. However, feta, ricotta and blue cheese are also popular choices for crumbling on top.

Our Favorite Pizza Dough Recipe

While you there’s nothing wrong with opting for store-bought pizza doughs, making your own dough from scratch does instigate a bit of extra pride in your home grilled pizza. And, the great thing is that making your own pizza dough for the bbq is quick, easy and inexpensive.

There’s a few different types of pizza doughs that are suitable for cooking on the grill. However, thinner styles generally work the best as they’ll cook through faster than pan-thick options. We love a hearty base that’s a bit more crunchy and solid for cooking over the grill. If you do too, try the pizza dough recipe for the grill below. This recipe makes enough for 1, 14” thin pizza crust and will cook perfectly on our Cast Elegance pizza stone for grill. Simply multiply the ingredients if you want to make more.

Ingredients:

  • ½ tsp instant yeast
  • ¾ cup warm (not hot) water
  • 2 cups plain flour
  • ½ tsp salt
  • 3 tbsp olive oil

Method:

  1. Combine the yeast with warm water by stirring it gently in a small bowl. Let it stand for approximately 2 minutes until it’s well dissolved.
  2. In a separate, large bowl, combine the flour and salt and mix in the olive oil 1 tbsp at a time.
  3. Once combined, pour in the yeast water and gently stir with a mixer or by hand. This should take about 1 minute and it’s alright if there are still lumps.
  4. Work the dough into a ball and cover with a thin layer of olive oil before returning to the bowl and leaving, covered with a wet tea towel in a warm place for about 1 hour to rise.
  5. After the dough has at least doubled in size, press it out to make a base that fits on your pizza stone for grill. Alternatively, keep it covered in the fridge for up to 3 days.

Inspiration for Your Grilled Pizza Toppings

While there’s absolutely nothing wrong with a standard margarita pizza cooked on a pizza stone for grill, this is also your opportunity to get a little creative! Almost any quality ingredient is perfect for topping your home grilled pizza. So, use up the leftovers, check on your best farmers market finds or head to the shops to create something special. Here are some ideas to top your grilled pizza:

  • Prosciutto – Marinara sauce, fresh crushed garlic, sliced prosciutto, fresh basil and sliced mozzarella
  • Meat lovers – Barbecue sauce, salami, bacon and sausage
  • Sweet delight – Cranberry sauce, poached chicken and sliced brie or camembert
  • Seafood sensation – Marinara sauce, shrimp, arugula and avocado
  • Vegetarian lovers – Marinara sauce, mushrooms, bell peppers, olives, red onion and baby spinach

Getting the Rock Ready [ edit ]

(Adapted shamelessly from the abovementioned site)

  • Before using your Hot Stone for the first time, clean with soap and water and dry thoroughly.
  • Each time before use, place the Hot Stone in the wire holder and put into a cool oven. Heat to 450° for 20 - 30 minutes.
  • Place alcohol burners onto burner stand and fill with 70% isopropyl alcohol (Rubbing Alcohol). If you are having trouble lighting the burners try warming up the bottle of alcohol in warm water to get it above room temperature before filling and lighting burners.
  • Light the burners. Adjust the burners by sliding the handle to the right and left until the burners burn without noticeable smoke. Estimated burning time for full burners is 70 minutes. Periodically check adjustment.
  • Be sure to use heavy, heat-protective gloves or pads whenever handling the heated Hot Stone. All surfaces of the Hot Stone and wire rack will be extremely hot and may burn anything it comes in contact with. Place the heated Hot Stone and holder on to the burner stand.
  • Grease the top (side with groove) of the Hot Stone with a small amount of salad oil or cooking spray.
  • If desired, sprinkle a small amount of course salt on the grill before grilling each time.
  • After using, allow stone to cool completely (at least 30 minutes) then wash the Hot Stone with soapy warm water using the Hot Stone Cleaning Tool (Not Included), scrub pad or scraping device. (I don't use soap, I treat the stone like cast iron. Hot water and a razor scraper to get the bulk off, then finish with a plastic brush.)
  • The appearance of thin cracks in the stone is normal and will not affect the strength or function of the Hot Stone.

Set Up And Starting

  1. To prepare for setup, remove all parts from the box, and ensure that all pieces, 1-6 are included. See diagram for parts list. PLEASE NOTE: Different models will come with different cooking surfaces. Each set will include ONE, and it will be cast aluminum, cast iron, or granite depending on which model you purchase.
  2. Thoroughly wash grill plate or hot stone, the raclette dishes and the spatulas prior to use. Wipe dry once clean.
  3. To set it up, simply align the grill plate or stone with the side supports, then secure into position.
  4. Once grilling surface is installed, place the raclette dishes onto the tray surface underneath.
  5. Plug the electrical cord into any standard outlet.
  6. If cooking food that is marinated, lightly oil or grease the grill plate.
  7. Never use non-stick cooking spray because it will burn onto the surface.
  8. Preheat Cast aluminum grill plate for 8-10 minutes at the highest setting, then turn down to your required level for the dish you are making.
  9. Preheat cast iron grill plate for 15 minutes at the highest setting, then reduce to cooking temperature.
  10. Preheat hot stone for 20 minutes at the highest setting, or preheat in your oven to finish faster. If transferring from oven, be sure to use oven mitts.

The Original Hot Stone

Hot Stones Cooking is an age-old, communal European dining custom that has come alive around dinner tables everywhere! It is entertaining, fun, interactive, versatile and stress-free to use. It is perfect for dinner parties or for the Big Game because all of your guests can cook, sample and share food at their own pace. It allows for an on-table smorgasbord! Hot Stones are a unique and fun gift perfect for weddings, showers, Christmas, Valentines Day, house-warmings, or as the last piece you will need to turn your regular parties into extraordinary parties!

Hot Stones are a must-own for people who enjoy food and who love to entertain. One of the greatest benefits is that you, the host, are now free to socialize with your guests. Without Hot Stones you would be tied to the kitchen, stressing over dinner preparations and missing out on all the fun. With Hot Stone Cooking you can skip the stress and enjoy what's important: the dinner, the evening and your guests! Watch the video below to see how easy it is to entertain with a Hot Stone!

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