marinade_raclette

IndoorGrillRaclette's Blog

Fun Dining Experience at HHome

6 Best Ingredients for a Raclette Grill

Ingredients that work the best for a raclette party.

Time for raclette grilling! Don’t have a lot of experience throwing a raclette party for your friends or family? Not really sure what kind of ingredients work well together? We will tell you what ingredients to use and how to prepare them before serving.

You have to know that cooking on a raclette grill does not require a lot of skills. The most important part for a raclette party is to prepare the food that you have before you start grilling on the raclette machine. The best and most common ingredients for this kind of event are cheeses, vegetables, fruits, meats, fish and potatoes. We will talk about them more in detail.

1. As you probably know the most important ingredient is the Cheese. You can read the article “10 Favorite types of cheese for a raclette party!”. For a raclette dinner plan on 7-8 oz of cheese per person.

2. Vegetables. Tender vegetables like zucchini or mushrooms can be raw when cooked on the raclette grill as long as they’re chopped into small pieces. For firmer vegetables, blanch them briefly, rinse them under cold water, chop and serve them.

3. Fruit. Cheese and fruit are a very classic and winning combination. Especially fruits that are slightly tart. Ideal fruits include apples, pears, plums, apricots, figs, mango and papaya.

4. Meat. For the best result you can marinate the meat before grilling. It will make the meat especially tender and it will have more flavor. You can also serve precooked meat as well as finely cut meat so it will be cooked throughout in a short period of time. Tip: if you are using a hot stone (granite surface) the pieces of meat can be slightly thicker. Typically for a raclette dinner people prefer white meat such as chicken or turkey.

5. Fish. Fish is ideal for a raclette dinner because it cooks very quickly. It is also better to use fattier types of fish such as salmon, catfish, mackerel or fillets with the skin on. Peeled or unpeeled shrimp are also delicious on the raclette grill.

6. Potatoes. Small new potatoes have to be boiled in their skin. It is very traditional to have potatoes for a raclette grilling. Plan on having about half of a pound of potatoes per person.

Do not forget about side dishes. That could be a variety of fresh salads or different types of bread.

Sauces and dips are very essential for raclette grilling. You can either make your own sauce or buy different types of salad dressings. Tip: It is very easy to make dips. There are different dip mix packages from “Knor” you can get in any grocery store.

As you see, you can be very creative making a raclette dinner.

Marinade raclette

mardi 19 février 2013

Marinade pour poulet

Je fait toujours mariner la viande, ça l'a rend plus tendre et bien goûteuse. J'ai adoré ce poulet en raclette, c'était très bon. J'avais pris cette recette chez, Le coin recettes de Jos.

2 c. à table de jus de citron

2 gousses d’ail écrasées

¼ c. à thé de piment broyé

6 c. à table de sauce Chili

3 c. à table de ketchup

1 c. à thé de sauce HP ( pas mis )

¼ c. à thé de sauce Worcestershire

Sauce soya au goût ( mis 2 c. à thé )

1 c. à table de cassonade

Mélanger tous les ingrédients, verser sur les morceaux de poulet et faire mariner minimum 6 heures.

11 commentaires:

Miam, j'imagine sur une raclette. du bonheur!!

Quand j'ai des poitrines de poulet ou des filets de porc à congeler, le les mets dans des sacs avec de la marinade et je scelle sous vide, et hop au congélo. J'ai de la viande prête à cuire en tout temps. Je note cette marinade, ce sera pour la prochaine batch.

Bonne idée en raclette. ça devait être super bon et tendre

Miam miam!! Ça devait goûter le ciel ce beau souper;) Bon mardi ma belle Isa!! xxx

Oh, je suis preneuse de cette marinade!

Bonne idée pour une raclette de mariner!

Bon mardi Isabelle! ;)

Tu m'as eu par les sentiments, la raclette ;)

Je note ta marinade, je me rend compte que je refais souvent mes classiques de ce côté et la tienne me plaît beaucoup!

Mmmm..Tu me donnes le goût de récidiver encore cette semaine avec une bonne raclette. J'ai même ce qu'il faut..

Tu sembles lire dans la pensée de mes enfants. ils veulent une raclette pour le WE prochain. cette balle marinade va être mis au banc d'essai hihihi

Je suis bien contente que tu es aimé et merci beaucoup pourr le clin d'oeil ;)

C'est bien appétissant! Ce doit être délicieux avec le poulet! Hmmm! Bises

Kathy's Kitchen

Saturday, January 1, 2011

Raclette Supper

• thinly sliced meats (usually chicken and beef) in a couple different marinades
• seafood (usually shrimp and scallops, but this year we added salmon)
• cured meats (usually prosciutto and something a little spicier)
• boiled potatoes (we used quartered baby potatoes and julienned sweet potatoes)
• assorted diced veggies (bell peppers, onions, mushrooms)
• french bread (I made homemade baguettes this year!)
• 3 different kinds of sliced cheese (this year we used smoked Gouda, Provolone, and Meunster)
• dipping sauces (usually 3 different kinds - this year we had ChipotleCurry mayo, Sweet & Spicy Asian dipping sauce, and one with ketchup/mayo/honey mustard and some 3 Onion Dip Mix)
• thinly sliced fruit (apples, pears, and/or bananas) that you can place under the broiler with brown sugar and rum (we don't always do this, but it is a delicious way to make dessert!)

Sometimes we don't marinade the meat, but this year we did two different marinades for the chicken and two for the beef:

We grill meat and veggies on top, and then put them in the the broiler trays with a slice of cheese on top. We also put slices of baguette underneath the broiler with a piece of prosciutto and a slice of cheese - it's so good!!

Once the raclette meal is over, two things are certain: you will be incredibly full, and you will have tons of leftovers. You know the story of Jesus feeding 5000 with just a few fish and some loaves of bread? Well the raclette is kind of like that - you start out thinking you'll never have enough food for everyone, and somehow you end up with enough for at least one more large meal!

There are a number of ways you can use up your raclette leftovers. Since we banished the kids to the basement during our New Year's Eve supper, we let them have raclette the next night. There was still some leftover veggies and a little bit of chicken, so the following night I used the potatoes, mushrooms, and onions in a frittata, and I made a small stir-fry with the remaining bell peppers and chicken. Friends of ours always make a huge stir-fry with all the leftovers, and we often use the diced veggies and cheese for omelettes or quiche. It's amazing how far a little bit of food will go! We had 6 adults at our Raclette meal, and I used about 3 chicken breasts, 1 tray of rouladen beef, about 1 c. shrimp & scallops, a very small salmon filet, about 10 slices of prosciutto, 3 bell peppers, 2 small onions, 1 sweet potato, 1 small bag of baby potatoes, about 1 c. sliced mushrooms, and 2 baguettes. And like I said, that was more than enough - way more than enough!

I hope this post will inspire you to try a Raclette meal! Happy New Year!!

4 comments:

This year I wanted to do something different than the traditional North American turkey dinner for Christmas night. I decided our meal would be more reflective of our Europeen ansestry. Raclette it is. Reading your story made my mouth water! It will be a surprise to my family, but I am sure they will love the interaction, participation and delicious flavors. Merry Christmas from Klaus in Mirabel, Quebec

Thank you for your comment, Klaus! I'm glad you enjoyed my post about raclette, and I hope you have a wonderful Christmas with your family!

Thanks so much for posting this piece on "Raclette".

I think I need one of these!! Sounds sooooo good!

Honey and Soy Sauce Marinade

Recipe by tigerduck

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Honey and Soy Sauce Marinade

SERVES:

UNITS:

Ingredients Nutrition

Directions

1. Mix all ingredients for marinade.
2. Pour marinade over chicken meat. Make sure every part of meat is covered.
3. Refrigerate for at least 2 hours or overnigt.
4. Try this: You may want to put marinade and meat into a plastic bag, tie the bag together and turn it from time to time while in the fridge.

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Nutrition Info

Serving Size: 1 (173 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 239.1 Calories from Fat 34 15% Total Fat 3.9 g 5% Saturated Fat 1 g 4% Cholesterol 87.6 mg 29% Sodium 1117.1 mg 46% Total Carbohydrate 20.2 g 6% Dietary Fiber 0.2 g 0% Sugars 18.8 g 75% Protein 28.8 g 57%

Weeknight Raclette

Raclette is a type of cheese from Switzerland, but also a way of eating that is as easy as fondue, if you have the equipment. A Raclette grill features a surface area for heating and even cooking ingredients, as well as numerous small pans for melting the cheese with vegetables and trimmings. Ingredients: These choices will please both the meat and non-meat eaters.

Ingredients

1 ½ lb(s) striploin steak, cubed (750g)

¼ cup extra virgin olive oil (50ml)

2 tsp each lime zest and juice (10ml)

2 tsp liquid honey (10ml)

1 clove garlic, minced (1)

½ tsp chipotle adobo sauce (2ml)

½ tsp each dried oregano, mustard and pepper (2ml each)

1 lb(s) Raclette cheese, grated (500g)

½ lb(s) new red potatoes, cooked and sliced (250g)

½ lb(s) sweet potatoes, cooked and sliced (250g)

½ lb(s) asparagus spears, trimmed and blanched (250g)

¼ lb(s) cremini or button mushrooms, cleaned (125g)

1 -20/10 red peppers, cut into strips (1-2)

1-2 red peppers, cut into strips (1-2)

baguette, sliced (optional)

Directions

1. Cube beef and place in a bowl. Prepare marinade by whisking the olive oil with the lime zest, lime juice, honey, garlic, chipotle adobo sauce, oregano, mustard and pepper. Pour mixture over beef and set in the refrigerator to marinate overnight, or at room temperature for 30 minutes.

2. Place all of the above prepared ingredients in serving bowls on the dinner table near the Raclette. Use the top griddle for cooking the beef, to taste, and grilling the vegetables. The individual pans can be used to melt the cheese alone, or with any of the meal ingredients, including the following trimmings selections. Have plates and cutlery on hand.

Tip: Serve Raclette with some of the following: Gherkins, Pickled Onions, Dijon or Grainy Mustard. Also include a Pepper Mill and Paprika.

(Vary the theme of your Raclette by changing up some of the ingredients. For instance, try it with a Tex mex style cheese, cubed chicken in the beef marinade given above, sweet potatoes, peppers and tortilla chips. Make the trimmings salsa, guacamole, sour cream. Swiss night becomes Tex mex night and a different meal solution.)

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Chicken Breast Raclette

Recipe by Kitchen Science - C

Chicken Breast Raclette

SERVES:

UNITS:

Ingredients Nutrition

• 3 lbs chicken breasts
• 1 ⁄₃ lb raclette cheese (French or Swiss)
• 2 cups chicken gumbo soup
• 1 ⁄₂ cup capers
• 1 ⁄₂ cup brine (from capers)
• 1 ⁄₂ teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 tablespoon ground oregano

Directions

1. Preheat oven to 425°F.
2. Rinse chicken breast with cold water.
3. Place meat in aluminum or copper roasting pan
4. Pour chicken gumbo stock over chicken and leave excess stock in
5. roasting pan to simmer with the meat.
6. Season meat with salt and pepper to taste.
7. Sprinkle onion powder and oregano on meat.
8. Distribute 1/4 cup of capers over the top of the chicken breasts.
9. Reserve the second 1/4 cup for garnish.
10. Roast chicken at 425 F (without turning) for 45 minutes
11. Remove pan from oven and top each chicken breast with a generious
12. slice of French or Swiss Raclette Cheese and leave in oven.
13. Do not adjust oven temperature
14. Melt cheese in oven for 5-10 minutes.
15. Pour 1/2 cup of caper brine over the meat to precipitate the
16. combniation flavors and aroma from the cheese and caper brine.
17. Leave in oven for another 5-10 minutes
18. Then entree is ready to serve for a hearty winter dinner.
19. Use the additional 1/4 cup of capers to garnish the finished entree.

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Nutrition Info

Serving Size: 1 (321 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 621.9 Calories from Fat 291 47% Total Fat 32.4 g 49% Saturated Fat 9.3 g 46% Cholesterol 220.4 mg 73% Sodium 1492.6 mg 62% Total Carbohydrate 6 g 2% Dietary Fiber 1.8 g 7% Sugars 1.5 g 6% Protein 72.9 g 145%

Marinade Recipes

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Raclette

less than 30 mins

no cooking required

Raclette is the name both of this Swiss dish and the cheese used in it. The cheese is melted under an electric grill element and scraped over the accompaniments. Raclette machines can be bought in good kitchenware shops.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the raclette

• 1kg/2lb 4oz Raclette cheese, or Fontal or Bagnes
• freshly ground black pepper
• cayenne pepper

For the carrot salad

• 500g/18oz carrots, peeled and grated
• 1 garlic clove, finely chopped
• 1 red onion, chopped
• 1 tbsp chopped flatleaf parsley

For the celeriac salad

• 1 celeriac, peeled and grated
• 1 garlic clove, finely chopped
• 1 red onion, chopped
• 1 tbsp chopped chives

For the salad dressing

• 8 tbsp light olive oil or sunflower oil
• 2 tbsp wine vinegar
• 2 tsp Dijon mustard
• 2 tbsp mayonnaise, cream or crème fraîche
• sea salt

For the accompaniments

• 1kg/2lb 4oz new potatoes, boiled or steamed in their skins and kept warm
• cornichons
• silverskin pickled onions
• pickled mushrooms
• salami or cured ham

Prepare the cheese according to the instructions for your machine.

For the carrot and celeriac salads, mix together the ingredients for each salad in large bowls. Whisk together the ingredients for the salad dressing and dress the salads.

When you are ready to eat, heat the cheese according to the instructions for your machine. Diners should help themselves to the salads, potatoes and other accompaniments. Once the cheese has melted, scrape it over the potato and add pepper or cayenne pepper if desired. Keep going until you are full!

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Lemon-Bourbon-Rosemary Marinade

Marinate your pork tenderloin for an ultra tender, savory result. After the marinating pork with this flavorful recipe, grab some skewers and toss the meat on the grill.

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Craving Asian food? The sesame-ginger dressing and soy sauce marinade add savory and delicious flavor to pork tenderloin.

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A quick reduction transforms the flavorful marinade into an indulgent sauce.

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Margarita lovers will devour this delicious pork tenderloin, which gets its flavor from a tequila-based marinade.

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Fire up the grill to prepare a succulent pork tenderloin marinated in a delicious honey-mustard sauce.

Mustard-and-Wine Marinade

This easy marinade recipe is perfect for a juicy and tender pork tenderloin.

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Marinade raclette

J'adore faire la cuisine AVEC et POUR ma petite famille et j'aime aussi la photographie. À la suite des suggestions de mes amis et de ma famille, j'ai décidé de créer ce petit blogue afin de partager mes meilleures recettes ainsi que mes photos culinaires. N'hésitez pas à cuisiner et à expérimenter avec vos enfants. C'est vraiment enrichissant. Inspirez-vous ici. Bonne visite et bonne expérimentation! - m-c

dimanche 27 février 2011

Marinade pour porc à raclette

1/2 tasse de sauce soya

2/3 tasse d'huile végétale

2 c.à soupe de jus de citron ou de lime

1c. à table de moutarde de dijon

Poudre d'ail, au goût

Herbes de provence

2. Faire mariner quelques heures. Pas besoin de mariner longtemps pour avoir du goût.