Any Broiling Ideas?

Question

I was just thinking that I never use my broiler! Sometimes I'll use it to make garlic bread, but that's it. Does anyone else use the broiler? Are there any good recipes that require broiling?

Answer 1

My favorite is broiled veggies

potatoes or sweet potatoes in 1/4" disc shapes
carrots sliced diagonally 2" long
celery sliced diagonally 2" long
butternut squash cut in 1" cubes
onion rounds cut 1/4" thick
egg plant cut in 1/4" rounds
slice up zucchini in 1/4" planks (cooks quickly)
bell pepper cut in quarters (cooks quickly)
asparagus spears skewered with a bamboo skewer (cooks quickly)

Spray with vegetable oil or sprinkle olive oil then salt and pepper
put veggies on large flat baking sheet and place sheet in oven in middle rack position to broil. You may substitute Italian dressing for the oil for better flavor.

Watch to make sure they don't blacken and flip over after 5-7 minutes.

This is great with a broiled salmon filet topped with butter, lemon and garnished with fresh or dried dill.

Answer 2

this is actually a homemade recipe that my mom came up with...its super easy and soooo delicious!! however, its not a fast recipe but one that you can start early and leave in the oven without worrying for a while

you will need....
steak
salt and pepper
a large onion
a large can of tomatoes
dried oregano
about 3 cups of milk (2% or whole works best)

take your steak and season it with salt and pepper on both sides. place it in a baking dish thats has taller sides than the steak itself, so if you have a thick steak, you'll need a tall baking dish. cut up a large onion into rings or wedges and scatter around the steak (try to keep them off the steak itself, just put them around it). open a large can of diced tomatoes in tomato juice and pour around the steak over the onion. sprinkle salt, pepper, and dried oregano over the onion/tomato mixture. pour about 3 cups of milk over the entire steak and the veggies around it. the milk should almost cover the steak so you may need more or less. place pan in an oven at 350 degrees for 2 to 3 hours or until the milk has evaporated/been absorbed by the steak.

the steak will come out extremely tender moist and practically fall apart in your mouth.


*** VIETNAMESE NOODLE SALAD ***

For salad:
2 cups washed shredded romaine, red or green leaf lettuce
2 cups fresh crisp bean sprouts
1 1/2 cups peeled, seeded, julienned cucumber
1/3-1/2 cup roughly chopped or small whole mint leaves
1/3-1/2 cup roughly chopped or small basil or Thai basil leaves

For garnish:
2 tbs chopped roasted peanuts
Nuoc Cham (see separate recipe)
12 sprigs cilantro

For noodles:
8 oz dried rice vermicelli (bun)
e.g. Thap Chua or Pagoda
N.B. Not mung bean vermicelli, aka bean threads

Topping:
Lemongrass shrimp
Vietnamese grilled pork
Stir-fried vegetables
(see separate recipes)

Process:

For greens:
Divide lettus, sprouts, cucumber, mint & basil between 4 large soup bowls
Cover with damp paper cloth, refrigerate

For garnishes:
Make Nuoc Cham and refrigerate

For noodles:
Bring medium pot of water to rolling boil.
Add vermicelli, cook, stirring often, for 3-5 minutes, until white and soft but still resilient.
Rinse in colander under cold water until cool and water runs clear
Drain in colander for 30 mins
Set aside for up to 2 hrs unrefrigerated

For topping:
Prepare one of toppings below; serve hot or warm

Assembly:
Remove salad bowls from fridge 20-30" before serving
Fluff noodles with fingers, divide among salad bowls
Put cooked topping on noodles, garnish each bowl with peanuts and cilantro
Pass Nuoc Cham at table


NUOC CHAM (V'NAMESE DIPPING SAUCE)

1 clove garlic
2-3 Thai bird chiles, or 1 small Jalapeno or serrano chile (amount to taste)
1/2 tsp ground chile paste (amount to taste)
2/3 cup hot water
1/4 cup sugar
1/4 cup fish sauce
2 tbsps fresh lime juice
2 tbsps carrots shredded very finely

1. Core, seed and mince chiles

2. Mince garlic and chiles together until they form a paste

3. In small bowl, combine minced mixture with chile paste, hot water and sugar, stir well

4. Add fish sauce and lime juice and combine.

5. Float carrots on top

Let stand at least 15" before using.

VIETNAMESE GRILLED PORK OR CHICKEN!!!

3 garlic cloves, minced
2 tablespoons fish sauce
2 tablespoons brown sugar
4 tablespoons cold water
2 tablespoons lemon juice
1 tablespoon dark sesame oil
2 teaspoons black pepper (I use red pepper flakes and it was VERY good)
4 boneless skinless chicken breasts

Makes- 4 servings

30 minutes 20 mins prep

Heat grill.

Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.
Make shallow slits across the chicken breast, going a little deeper in the thick end.
Make shallow slits long ways, resulting in a slight diamond pattern in the meat.
Put the chicken in the marinade and make sure some gets in the slits.
This only needs to marinade for an hour to pick up the flavor, I beleive this is because of the slits.
Place on grill and cook for 8 to 10 minutes, until no longer pink.

Turn once during cooking.

Answer 3

Steak iz my numba 1 thing

Answer 4

Cheese toast!!!