The Livart Orange BBQ is a versatile grill, capable of creating beautiful gourmet dishes! Here’s some great ideas featured on The Food Network’s List of “Top Recipes for Indoor Grilling” found here: http://www.foodnetwork.com/recipes/photos/top-recipes-for-indoor-grilling.html
Here’s some of our favorites that are both delicious and healthy too!
Appetizers: Grilled and Stuffed Portobello Mushrooms with Gorgonzola (Recipe courtesy of Giada De Laurentiis)
Ingredients
2 tablespoons olive oil, plus 1/4 cup
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons fresh thyme
2 tablespoons fresh oregano
3/4 cup plain breadcrumbs
1 cup (4 ounces) Gorgonzola, crumbled
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill or the Livart Orange Barbecue Grill.
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
Cook’s Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
Click Here to view on FoodNetwork.com: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-and-stuffed-portobello-mushrooms-with-gorgonzola-recipe0.html
Entree: Lamb Chops with Fennel and Tomatoes (Recipe Courtesy of the Food Network Kitchen)
Ingredients
1 medium bulb fennel, trimmed and cut into 8 wedges
4 plum tomatoes, cored and halved lengthwise
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cloves garlic, smashed
2 15 -ounce cans cannellini or butter beans, drained and rinsed
2 tablespoons chopped fresh oregano or parsley
2 tablespoons grated parmesan cheese (optional)
4 5 -ounce lamb chops, fat trimmed and bones frenched (ask your butcher to do this)
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the fennel and tomatoes with 2 tablespoons olive oil and season with salt and pepper. Spread the vegetables on the baking sheet, with the tomatoes cut-side up. Roast until the tomatoes are soft and the fennel is golden, about 30 minutes, turning halfway through.
Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over medium heat until golden, about 3 minutes. Add the beans and 2 1/2 cups water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in the oregano and parmesan, if desired.
Heat a grill pan over medium-high heat or preheat the Livart Orange Barbecue Grill. Season the lamb with salt and pepper and grill until marked on the bottom, about 4 minutes. Flip and cook until just firm to the touch, 4 to 5 more minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables.
Click Here to view on FoodNetwork.com: http://www.foodnetwork.com/recipes/food-network-kitchens/lamb-chops-with-fennel-and-tomatoes-recipe.html
Shop Livart 