grill & raclette...slice before serving. slice the cheese into 1 ounce slices and arrange the...

GRILL & RACLETTE

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Recipes

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YIELD 15-20 APPETIZER SERVINGSPREP TIME 10 MINUTES

COOKING TIME 8 MINUTES

INGREDIENTS

Grill and Raclette 2Copyright © 2016 Gourmia. All Rights Reserved.

Filet Bites Wi�hPear & Go�gonzo�a

1 LB FILET MIGNON

SALT AND PEPPER

2 PEARS

6 OUNCES GORGONZOLA CRUMBLES

PARTY CRACKERS

DirectionsPreheat the raclette to max heat. Thinly slice the filet into bite sized pieces and season with salt and pepper. Place on the hooks and grill for 5-8 minutes depending on your desired doneness. Slice the pear into rounds then cut each round in half. Place on crackers along with a sprinkle of blue cheese and a slice of filet.

YIELD 10 APPETIZER SERVINGSPREP TIME 10 MINUTES


INGREDIENTS


Goat Cheese Stuf�edMushroomswi�h Pancetta8 OUNCES (ABOUT 10) BABY BELLA MUSHROOMS

3 TABLESPOONS OLIVE OIL, DIVIDED

¼ TEASPOON SALT

¼ TEASPOON PEPPER

1 SPRIG FRESH ROSEMARY

2 OUNCES PANCETTA

3 OUNCES GOAT CHEESE

2 TABLESPOONS BREAD CRUMBS

DirectionsHeat a medium skillet over high heat. Chop the pancetta into small pieces and cook 3-4 minutes until crisp. Drain on a paper towel lined plate. Set aside until ready to use. Remove the stems from the mushrooms and rinse well. Allow to dry then toss with 1 tablespoon olive oil. Preheat the raclette grill to max heat. Place the mushrooms on the party cone hooks and grill 10 minutes. Remove and let cool. Heat the remaining 2 tablespoons of oil in a small skillet over high heat. Add in the sprig of rosemary and fry until crisp, about 1-2 minutes. Remove the rosemary and mince the fried leaves. Drain o� all of the oil except for 1 teaspoon. Lower the heat to low and stir in the bread crumbs and the minced rosemary, cook about 1 minute until toasted. In a small bowl mix together the pancetta and goat cheese. Divide the cheese mixture between the mushrooms and place 2 mushrooms in each raclette. Cook for 8 minutes until the cheese is hot and bubbly. Remove from grill and top with breadcrumbs and a sprig of rosemary.

YIELD 6 RACLETTE SERVINGSPREP TIME 5 MINUTES


INGREDIENTS


Her�ed BakedCaprese Tomat�es

6 SLICES TOMATO

6 SLICES (½ OUNCE EACH) FRESH MOZZARELLA

2 TABLESPOONS PESTO

2 TABLESPOONS BREADCRUMBS

6 BASIL LEAVES

DirectionsPreheat the raclette grill to high heat. Place a slice of tomato in each raclette. Top each with a ½ ounce slice of mozzarella, a teaspoon of pesto and a teaspoon of bread crumbs. Grill for 4 minutes or until the mozzarella is melted and the bread crumbs are browned. To serve, garnish with a leaf of basil.

YIELD 4 SERVINGS (14 RACLETTE SERVINGS)PREP TIME 15 MINUTES


INGREDIENTS


Lo�ster Macaroniand Cheese

1 LB LOBSTER TAIL MEAT, (ABOUT 4-6 TAILS)

8 OUNCES ELBOW MACARONI

2 CUPS WHOLE MILK

4 TABLESPOONS UNSALTED BUTTER, DIVIDED

¼ CUP ALL PURPOSE FLOUR

1.5 CUPS SHREDDED SHARP WHITE CHEDDAR CHEESE

1 CUP SHREDDED FONTINA CHEESE

½ CUP SHREDDED PARMESAN CHEESE

¼ TEASPOON GRATED NUTMEG

¼ TEASPOON SALT

½ CUP BREADCRUMBS

PARSLEY, FOR GARNISH

DirectionsRemove the lobster from the shell and cut into 2 inch pieces. Refrigerate until ready to grill. Prepare the pasta according to its directions. Drain and set aside. Place the milk in a small pot over medium high heat on the stove. In another large pot melt 3 tablespoons of butter over medium high heat. Once melted whisk in the flour and cook 2 minutes. While continuing to whisk pour in the hot milk and whisk 2-3 minutes until the mixture is thick. Remove from heat and stir in the cheese, nutmeg, salt and macaroni. Preheat the raclette grill to high heat. Once hot place the lobster on the cone hooks and grill 8-10 minutes until cooked through and opaque. Chop into small bite sized pieces and stir into the macaroni. Melt the remaining tablespoon of butter and stir in the bread crumbs. Divide the macaroni between the raclettes and top with bread-crumbs, grill for 7-8 minutes or until the cheese is bubbly and the breadcrumbs are toasted. Repeat with remaining macaroni. To serve, top with minced parsley.

YIELD 6 SERVINGSPREP TIME 5 MINUTES


INGREDIENTS


PersonalPizzas

3 PITA WRAPS

¼ CUP PIZZA SAUCE OR PESTO

¼ CUP + 2 TABLESPOONS SHREDDED MOZZARELLA

OR SLICED FRESH MOZZARELLA

½ CUP PIZZA TOPPINGS (PEPPERONI, PROSCIUTTO,

MUSHROOMS, OLIVES, ONIONS, ETC)

DirectionsPreheat the raclette grill to max heat. Cut the pitas into the shape of the raclettes. You should get two per pita. Place into the raclettes then top each with sauce, cheese, and desired toppings. Grill for 5 minutes until the cheese is bubbly and the toppings are crisp.

PREP TIME 10 MINUTESCOOKING TIME 15 MINUTES

INGREDIENTS


TraditionalRaclette Meal

Cheese: 8 ounces per person:RACLETTECHEDDAR

GOUDAFONTINA

Vegetab�es:NEW POTATOES - BOILED AND SLICED

WITH SKIN ON (½ LB PER PERSON)PICKLED ONIONS

GHERKIN PICKLES

Cured Mea�s:SALAMI

PROSCIUTTO CAPOCOLLO

SOPPRESSATABRESAOLA

BAGUETTES

DirectionsBoil the potatoes, skin on, for about 10 minutes or until easily pierced with a fork but not mush. Drain and allow to dry. Slice before serving. Slice the cheese into 1 ounce slices and arrange the components on a platter and allow your guests to build their dish to their specifications To melt the cheese simply place a slice into a raclette and grill for 2-3 minutes until melted. Scrap over the potatoes or baguette.



INGREDIENTS


Poached SalmonWi�h MascarponeCreamed Spinach1 LB SALMON

32 OUNCES STOCK (FISH STOCK OR VEGETABLE STOCK)

1 LB FROZEN SPINACH

8 OUNCES MASCARPONE CHEESE

½ CUP PARMESAN CHEESE

1 SMALL ONION, MINCED

2 TABLESPOONS OLIVE OIL

1 TEASPOON LEMON JUICE

½ TEASPOON SALT

½ TEASPOON FRESH NUTMEG

¼ TEASPOON CAYENNE

¼ CUP BREAD CRUMBS

DirectionsPour the stock into the hot pot and turn to high heat. Slice the salmon into small filets and once the broth is hot, poach for 15 minutes until the fish is firm.

Heat 2 tablespoons of oil over medium high heat, saute the onion for 3-4 minutes until soft. Stir in the thawed and drained spinach, cook for another minute. Stir in the lemon juice, salt, nutmeg, cayenne, mascarpone, and parmesan cheese, continue to stir until melted. Place a piece of fish in each raclette and top with 2-3 tablespoons of the spinach mixture. Sprinkle with bread-crumbs and grill for 6-8 minutes or until the cheese is bubbling and the breadcrumbs are toasted.



INGREDIENTS


Chinese Hot PotNoodle Bow�s

32 OUNCES VEGETABLE BROTH

3 (1”) SLICES FRESH GINGER

4 GARLIC CLOVES, CRUSHED

4 DRIED THAI CHILES

1 LB MEAT, THINLY SLICED

(CHICKEN, BEEF, PORK, TURKEY, SHRIMP, OR A COMBO)

1 LB MIXED VEGETABLES, THINLY SLICED (MUSHROOMS,

CARROT, ONION, BABY CORN, BROCCOLI, NAPA CABBAGE)

16 OUNCES RICE NOODLES

Garnishes:CILANTRO, MINCED

CRUSHED PEANUTS

GREEN ONIONS, SLICED

SOY SAUCE

CHILI OIL

SESAME OIL

CHILI GARLIC SAUCE

SPRING ROLLS

DirectionsCook the noodles according to the package and divide between 4 bowls. Pour the broth along with the ginger and garlic into the hot pot and bring to max heat. Arrange the thinly sliced meat and vegetables on a platter along with the garnishes on another platter. Allow each guest to choose their meat and vegetables cooking for about 7-10 minutes depending on the vegetable or cut of meat. Vegetables should still be crisp and the meat cooked through. Top the noodle bowls with the cooked items and allow each guests to garnish their bowls with their chosen sauces and toppings.

YIELD 6 RACLETTE SERVINGSPREP TIME 5 MINUTES


INGREDIENTS


Cran�erryWalnut Brie

8 OUNCE WHEEL BRIE

¼ CUP DRIED CRANBERRIES

¼ CUP CHOPPED WALNUTS

1 TEASPOON FRESH THYME

1 TABLESPOON HONEY

CRACKERS, FOR SERVING

DirectionsPreheat the raclette grill to medium high heat.

With a serrated knife slice the top rind o� the brie. Cut into 6 wedges.

Place a wedge of brie in each raclette and top each with a teaspoon of cranberries and a teaspoon of walnuts and a sprinkle of fresh thyme. Grill for 3 minutes. Remove and drizzle with honey. Serve with crackers.



INGREDIENTS


CaramelS'mo�es

12 GRAHAM CRACKER HALVES

6 SOFT CARAMEL CANDIES

6 (½ OUNCE) PIECES DARK CHOCOLATE

8 MINI MARSHMALLOWS

DirectionsHeat the grill to high heat. Place a Graham crackers in the raclette skillets. Flatten the caramel candy to lay on top then top with mini marshmal-lows. Grill for 4 minutes until the marshmallows are bubbly and browned. Top with a ½ ounce piece of dark chocolate and another Graham cracker.

grill & raclette...slice before serving. slice the cheese into 1 ounce slices and arrange the...

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