Chapter 5: Cooking Diversity on the Griddle

Vegetables: From Simple to Spectacular

Medley of Charred Garden Produce

P.T.: 25 mins

Ingr.: 1 each of courgette and yellow squash, 1 each of crimson and emerald bell peppers, 1 bulb onion, duo tablespoons of EVOO, seasoning with salt, pepper, and mixed dry herbs (thyme, oregano, basil).

Servings: Quartet

M. of C.: Grilling

Procedure: Initiate by igniting your Blackstone griddle to a medium-high flame. Segment the courgette, squash, and peppers into slender strips, onion into rings. In a capacious mixing bowl, amalgamate these with EVOO, seasonings, and herbs. Disperse evenly on the griddle, allowing each side about 3-4 mins for perfect char marks and tenderness. Ideal as a standalone dish or a component of a vegetable platter.

N.V.: Laden with vitamins A, C, and dietary fiber.

Asparagus in Balsamic Reduction

P.T.: 20 mins

Ingr.: A bundle of asparagus, snipped; trio tablespoons of balsamic vinegar; duo tablespoons EVOO; seasoning with salt, black pepper; a dash of honey.

Servings: Quartet

M. of C.: Grilling

Procedure: Commence with heating the Blackstone griddle at a medium flame. Whisk together balsamic, EVOO, honey, salt, and pepper. Lay the asparagus on the griddle, anointing it with the vinegar concoction. Allow a grilling duration of 5-7 mins, occasionally turning, till they attain a tender, caramelized state. Drizzle the rest of the glaze prior to serving.

N.V.: Abundant in fiber and vitamins A, C, E, K.

Brussel Sprouts with Ail and Citrus Dressing

P.T.: 30 mins

Ingr.: 1 pound of halved Brussel sprouts; duo tablespoons EVOO; seasoning with salt, pepper; for the dressing: 1/2 cup mayonnaise, minced garlic clove, tablespoon lemon zest, pinch of salt.

Servings: Quartet

M. of C.: Grilling

Procedure: Heat the Blackstone griddle to a robust medium-high. Toss the sprouts in EVOO, seasoning with salt, pepper. Grill each side for about 5 mins until a charred texture is achieved. Blend mayonnaise, garlic, lemon, and salt for the dressing. Pair the grilled sprouts with this aioli as a delightful side.

N.V.: Rich in vitamin C, K, and antioxidants.

Bell Peppers with a Sweet and Fiery Twist

P.T.: 15 mins

Ingr.: Duo bell peppers, any hue, sliced; a tablespoon of EVOO; a drizzle of honey; half a teaspoon of fiery red pepper flakes; salt to taste.

Servings: Quartet

M. of C.: Griddling

Procedure: Ignite the Blackstone griddle to a vigorous medium-high. Mix peppers with EVOO, honey, red pepper flakes, and a salt pinch. Once well-coated, arrange on the griddle for about 5-7 mins, stirring occasionally until tender with a slight char. Serves excellently as a side or atop burgers.

N.V.: High in vitamin C and antioxidants.

Parmesan-Crowned Courgette and Squash

P.T.: 20 mins

Ingr.: Duo courgettes and yellow squashes, sliced; duo tablespoons EVOO; seasoning with salt and pepper; a quarter cup of Parmesan, grated; a tablespoon of freshly chopped parsley.

Servings: Quartet

M. of C.: Griddling

Procedure: Begin by slicing courgettes and squashes. Preheat the griddle to a moderate temperature, anointing the vegetables with EVOO. Season them, then griddle until tender and visually marked by the grill. Just before serving, sprinkle Parmesan and parsley atop.

N.V.: A good source of vitamins A, C, calcium, and iron.

Meats: Secrets to Juiciness and Flavor

Blackstone Smoky BBQ Ribs

P.T.: 3 hours

Ingr.: Rack of pork ribs (about 2 lbs), 1 cup BBQ sauce, 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper.

Servings: 4

M. of C.: Low Heat Griddling

Procedure: Heat the Blackstone griddle to a low setting, ideal for slow cooking. Combine brown sugar, paprika, garlic powder, onion powder, ground cumin, salt, black pepper, and cayenne pepper to create a dry rub. Generously apply this rub to the ribs. Lay the ribs on the griddle and cook low and slow for approximately 2.5 hours, turning occasionally. In the final half hour, baste the ribs with BBQ sauce, turning them frequently to build a rich, caramelized coating. The ribs should be tender, with the meat easily pulling away from the bone.

N.V.: High in protein, iron, and potassium.

Juicy Garlic Butter Steak Strips

P.T.: 25 minutes

Ingr.: 1 lb sirloin steak, cut into strips; 4 tbsp unsalted butter; 3 garlic cloves, minced; salt and ground black pepper to taste; fresh parsley for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Preheat the Blackstone griddle to medium-high. Season steak strips with salt and pepper. Cook the steak strips on the griddle, flipping them after 2-3 minutes, until they reach the desired doneness. Simultaneously, melt butter in a small pan on the griddle and sauté garlic until fragrant. Pour this garlic butter over the cooked steak strips and garnish with parsley.

N.V.: Rich in proteins, B vitamins, and essential minerals.

P.T.: 30 minutes

Ingr.: 4 boneless chicken breasts; juice and zest of 2 lemons; 3 tbsp olive oil; 1 tbsp mixed dried herbs (oregano, basil, thyme); 2 minced garlic cloves; salt and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Mix lemon juice and zest, olive oil, herbs, garlic, salt, and pepper for a marinade. Marinate the chicken breasts for at least 15 minutes. Grill the chicken on a medium-high heated Blackstone griddle, cooking each side for about 6-7 minutes until golden and cooked through.

N.V.: High in protein and low in fat, rich in Vitamin C.

Spiced Lamb Kebabs with Yogurt Sauce

P.T.: 45 minutes

Ingr.: 2 lbs lamb, cubed; 1 tbsp ground cumin; 1 tsp coriander; 1/2 tsp cinnamon; 1/2 tsp allspice; 1/4 tsp cayenne; salt and pepper; for sauce: 1 cup Greek yogurt, 1 grated cucumber, 2 tbsp chopped mint, 1 tbsp lemon juice.

Servings: 4-6

M. of C.: Griddling

Procedure: Blend cumin, coriander, cinnamon, allspice, cayenne, salt, and pepper for the lamb. Thread the seasoned lamb onto skewers. Grill on a medium-high Blackstone griddle, turning every 3-4 minutes. Mix Greek yogurt, cucumber, mint, and lemon juice for the sauce. Serve the lamb with the yogurt sauce.

N.V.: Rich in protein, zinc, vitamin B12.

Griddle-Seared Pork Chops with Apple Glaze

P.T.: 35 minutes

Ingr.: 4 pork chops (1-inch thick); salt and pepper; for glaze: 1/2 cup apple cider, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp garlic powder.

Servings: 4

M. of C.: Searing on Griddle

Procedure: Season pork chops with salt and pepper. Preheat the griddle to high for searing. Cook chops for 4-5 minutes per side. For the glaze, mix apple cider, honey, vinegar, mustard, and garlic powder in a bowl. In the last few minutes, brush chops with glaze, allowing it to caramelize. Serve with extra glaze.

N.V.: Source of protein, selenium, thiamine.

Breads and Batters: Pancakes, Tortillas, and More

Fluffy Blackstone Buttermilk Pancakes

P.T.: 20 minutes

Ingr.: 2 cups all-purpose flour (APF), 2 tbsp granulated sugar, 1 tsp baking powder (BP), 1/2 tsp baking soda (BS), 1/2 tsp salt, 2 cups buttermilk, 2 large eggs, 4 tbsp unsalted butter (melted), 1 tsp vanilla extract.

Servings: 4-6

M. of C.: Griddling

Procedure: Begin by whisking together APF, sugar, BP, BS, and salt in a large bowl. In a separate bowl, blend buttermilk, eggs, melted butter, and vanilla extract. Combine the wet and dry ingredients, stirring until the batter is just combined – a few lumps are fine. Heat your Blackstone griddle to medium heat. Pour 1/4 cup portions of the batter onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve these fluffy delights warm with syrup or your favorite toppings.

N.V.: Source of calcium, protein, and carbohydrates.

Homemade Griddled Corn Tortillas

P.T.: 30 minutes (including resting time)

Ingr.: 2 cups masa harina, 1/2 tsp salt, 1 1/2 cups warm water.

Servings: 15-20 tortillas

M. of C.: Griddling

Procedure: Mix masa harina and salt in a bowl. Gradually add warm water, kneading until the dough forms – it should be firm and springy. Let the dough rest for 15 minutes, covered. Divide the dough into small balls (golf-ball size). Flatten each ball using a tortilla press or rolling pin between two pieces of wax paper. Heat the Blackstone griddle to medium-high heat. Cook each tortilla for about 1 minute per side. They should be lightly browned and slightly puffy. Wrap cooked tortillas in a cloth to keep them warm and soft.

N.V.: High in fiber and low in fat.

Crispy Potato Hash Browns

P.T.: 45 minutes

Ingr.: 4 large russet potatoes, peeled; 1 onion, finely chopped; 4 tbsp unsalted butter; salt and pepper; 1/4 cup all-purpose flour (optional for extra crispiness).

Servings: 4

M. of C.: Griddling

Procedure: Grate the potatoes and place them in a colander. Squeeze out as much moisture as possible. Mix grated potatoes with chopped onion, add salt and pepper (and flour if desired) to the mixture. Heat the Blackstone griddle over medium heat and melt butter. Spoon the potato mixture onto the griddle, flattening into thin patties. Cook until golden brown and crispy, about 5-7 minutes per side. Serve hot with your choice of condiments.

N.V.: Good source of carbohydrates and vitamin C.