Chapter 6: Seasoning Like a Pro

Herbs and Spices for the Griddle

Rosemary and Thyme Infused Steak

P.T.: 40 minutes

Ingr.: 2 ribeye steaks (approx. 1 lb each), 2 tbsp fresh rosemary (finely chopped), 2 tbsp fresh thyme (finely chopped), 2 garlic cloves (minced), 4 tbsp extra virgin olive oil (EVOO), salt and freshly ground black pepper to taste.

Servings: 2

M. of C.: Griddling

Procedure: Begin by combining chopped rosemary, thyme, minced garlic, and EVOO in a small bowl. Season the steaks generously with salt and pepper, then rub the herb mixture over them. Allow the steaks to marinate for about 30 minutes at room temperature. Heat your Blackstone griddle to a high setting. Place the steaks on the griddle, cooking for about 5-7 minutes per side for medium-rare, or longer depending on desired doneness. Let the steaks rest for a few minutes before serving to allow the juices to redistribute.

N.V.: High in protein, iron, and B vitamins.

Cumin and Paprika Spiced Griddle Potatoes

P.T.: 35 minutes

Ingr.: 4 large potatoes (sliced into 1/4 inch rounds), 2 tsp ground cumin, 2 tsp smoked paprika, 3 tbsp olive oil, salt and pepper to taste, fresh parsley (chopped for garnish).

Servings: 4

M. of C.: Griddling

Procedure: In a large bowl, toss sliced potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated. Preheat the Blackstone griddle to medium heat. Arrange the potato slices in a single layer on the griddle. Cook for about 15-20 minutes, flipping occasionally, until the potatoes are tender and have a crispy exterior. Garnish with chopped parsley before serving.

N.V.: Rich in vitamin C, dietary fiber, and potassium.

Lemon Pepper Griddled Shrimp

P.T.: 20 minutes

Ingr.: 1 lb large shrimp (peeled and deveined), 1 lemon (zest and juice), 2 tsp black pepper, 2 garlic cloves (minced), 3 tbsp olive oil, salt to taste.

Servings: 4

M. of C.: Griddling

Procedure: In a bowl, mix lemon zest, lemon juice, black pepper, minced garlic, olive oil, and salt. Add the shrimp to the marinade, ensuring they are well coated. Allow them to marinate for about 10 minutes. Heat the Blackstone griddle to medium-high heat. Place the shrimp on the griddle, cooking for about 2-3 minutes per side until they turn pink and are cooked through. Serve immediately.

N.V.: Source of protein, omega-3 fatty acids, and vitamin B12.

Mixed Herbs Marinated Vegetables

P.T.: 25 minutes

Ingr.: 1 zucchini, 1 yellow squash, 1 red bell pepper, 1 green bell pepper, 1 eggplant (all sliced), 3 tbsp mixed herbs (basil, oregano, parsley), 3 tbsp olive oil, salt and pepper to taste.

Servings: 4

M. of C.: Griddling

Procedure: In a large bowl, whisk together olive oil, mixed herbs, salt, and pepper. Add the sliced vegetables to the bowl and toss them until they are well coated with the herb mixture. Preheat the Blackstone griddle to medium heat. Grill the vegetables in batches, turning occasionally, until they are tender and have char marks, about 5-7 minutes per side. Serve as a colorful and flavorful side dish.

N.V.: Rich in dietary fiber, vitamins A and C, and antioxidants.

P.T.: 30 minutes

Ingr.: 4 catfish fillets, 2 tbsp Cajun seasoning, 1 lemon (sliced), 4 tbsp butter, salt to taste.

Servings: 4

M. of C.: Griddling

Procedure: Season the catfish fillets generously with Cajun seasoning and a pinch of salt. Preheat your Blackstone griddle over medium-high heat. Place butter on the griddle to melt. Lay the catfish fillets and lemon slices on the griddle. Cook the catfish for about 4-5 minutes per side, or until the fish flakes easily with a fork. Serve the catfish with grilled lemon slices for a tangy touch.

N.V.: High in protein, omega-3 fatty acids, and essential vitamins.

Homemade Marinades and Rubs

Blackstone Signature BBQ Marinade

P.T.: 15 minutes

Ingr.: 1 cup ketchup, 1/2 cup apple cider vinegar, 1/2 cup brown sugar, 1/4 cup honey, 1 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground mustard, 1/2 tsp cayenne pepper, salt to taste.

Servings: Enough for 2 lbs of meat

M. of C.: Marinade Preparation

Procedure: Combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, ground mustard, cayenne pepper, and salt in a bowl. Whisk until all ingredients are fully integrated. This marinade can be used for various meats like chicken, pork, or beef. Apply generously to the meat and allow it to marinate for at least an hour, or overnight in the refrigerator for deeper flavor infusion.

N.V.: Rich in flavors, contains trace amounts of vitamins and minerals.

Zesty Lemon and Herb Chicken Rub

P.T.: 10 minutes

Ingr.: Zest of 2 lemons, 2 tbsp dried oregano, 2 tbsp dried thyme, 1 tbsp dried rosemary, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, 1 tsp black pepper.

Servings: Enough for 4 chicken breasts

M. of C.: Rub Preparation

Procedure: In a bowl, mix lemon zest, oregano, thyme, rosemary, garlic powder, onion powder, salt, and black pepper. Rub the mixture onto chicken breasts evenly. Let the chicken sit for at least 30 minutes before griddling. The rub imparts a zesty, herby flavor, perfect for griddling or roasting.

N.V.: Low in calories, herbs add antioxidants.

Sweet and Smoky Rib Rub

P.T.: 10 minutes

Ingr.: 1/4 cup brown sugar, 1 tbsp smoked paprika, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper, 1 tsp salt.

Servings: Enough for 1 rack of ribs

M. of C.: Rub Preparation

Procedure: Blend brown sugar, smoked paprika, chili powder, ground cumin, garlic powder, onion powder, black pepper, cayenne pepper, and salt in a mixing bowl. Ensure all components are thoroughly combined. Apply the rub liberally over a rack of ribs, covering all sides. Let the ribs sit for an hour to absorb the flavors before griddling. The rub creates a sweet, smoky, and slightly spicy crust.

N.V.: Adds minimal calories; spices provide metabolism-boosting compounds.

Garlic and Basil Steak Marinade

P.T.: 15 minutes

Ingr.: 1/3 cup olive oil, 1/4 cup soy sauce, 1/4 cup balsamic vinegar, 4 garlic cloves (minced), 2 tbsp fresh basil (chopped), 1 tsp black pepper, 1/2 tsp salt.

Servings: Enough for 2-3 steaks

M. of C.: Marinade Preparation

Procedure: Whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, chopped basil, black pepper, and salt in a bowl. Place steaks in the marinade, ensuring they are completely coated. Let them marinate for at least 1 hour, turning occasionally. The marinade infuses the steak with a rich, garlicky, and herby flavor.

N.V.: Contains heart-healthy fats from olive oil.

Spiced Orange Marinade for Seafood

P.T.: 15 minutes

Ingr.: Juice of 2 oranges, 1/4 cup olive oil, 1 tbsp honey, 1 tsp ground coriander, 1 tsp ground cumin, 1 garlic clove (minced), 1/2 tsp chili flakes, salt and pepper to taste.

Servings: Enough for 1-2 lbs of seafood

M. of C.: Marinade Preparation

Procedure: Mix orange juice, olive oil, honey, ground coriander, cumin, minced garlic, chili flakes, salt, and pepper in a bowl. Stir until all ingredients are well combined. This marinade is particularly suited for seafood like salmon, shrimp, or scallops. Coat the seafood with the marinade and let it sit for about 30 minutes before griddling. The combination of citrus and spices offers a bright and zesty flavor profile.

N.V.: Low in calories, high in vitamin C from orange juice.

Flavor Infusions for Every Cuisine

Mediterranean Grilled Vegetable Platter

P.T.: 30 minutes

Ingr.: 1 aubergine, 2 courgettes, 1 bell pepper, 12 cherry tomatoes, 1 red onion, 2 tbsp EVOO, 1 tbsp balsamic vinegar, 1 tsp dried oregano, 1 tsp dried basil, 1 garlic clove (minced), salt and pepper to taste, fresh parsley and feta cheese for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Slice aubergine, courgettes, and bell pepper. Quarter the red onion. Combine EVOO, balsamic vinegar, oregano, basil, and garlic in a bowl. Toss the vegetables in this mixture and season with salt and pepper. Grill the vegetables on a preheated Blackstone griddle, turning occasionally, until tender and charred. Serve the grilled vegetables garnished with parsley and crumbled feta cheese.

N.V.: High in dietary fiber, vitamins A and C.

Asian-Style Teriyaki Glazed Salmon

P.T.: 25 minutes

Ingr.: 4 salmon fillets, 1/2 cup teriyaki sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp minced ginger, 1 garlic clove (minced), sesame seeds and sliced green onions for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Marinate salmon fillets in a mixture of teriyaki sauce, sesame oil, honey, ginger, and garlic for 15 minutes. Heat the griddle to medium-high and grill the salmon for about 5 minutes per side, basting occasionally with the marinade. Serve garnished with sesame seeds and green onions.

N.V.: Rich in omega-3 fatty acids, protein, and vitamin D.

Tex-Mex Fiesta Griddled Tacos

P.T.: 35 minutes

Ingr.: 1 lb ground beef, 1 packet taco seasoning, 1/2 cup water, 8 corn tortillas, 1/2 cup grated cheddar cheese, 1 avocado (sliced), salsa, sour cream, and shredded lettuce for serving.

Servings: 4 (2 tacos each)

M. of C.: Griddling

Procedure: Cook ground beef on the griddle over medium heat until browned. Stir in taco seasoning and water, simmering until thickened. Warm tortillas on the griddle. Assemble tacos with beef, cheese, avocado slices, salsa, sour cream, and shredded lettuce.

N.V.: High in protein, calcium, and essential nutrients.

Italian Herbed Tomato and Mozzarella Flatbread

P.T.: 20 minutes

Ingr.: 1 pre-made flatbread, 2 tomatoes (sliced), 1 ball fresh mozzarella (sliced), 1 tsp dried Italian herbs, 1 garlic clove (rubbed), EVOO, fresh basil leaves, balsamic glaze for drizzling.

Servings: 2-3

M. of C.: Griddling

Procedure: Brush the flatbread with EVOO and rub with a garlic clove. Arrange tomato and mozzarella slices on top, sprinkle with Italian herbs. Grill on the Blackstone griddle until cheese melts and the flatbread is crispy. Garnish with fresh basil and a drizzle of balsamic glaze.

N.V.: Good source of calcium, protein, and lycopene.

Indian Spiced Griddled Paneer

P.T.: 30 minutes

Ingr.: 1 lb paneer (cubed), 1 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin powder, 1 tbsp ginger-garlic paste, 2 tbsp yogurt, lemon juice, salt, chopped cilantro for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Mix garam masala, turmeric, cumin, ginger-garlic paste, yogurt, lemon juice, and salt in a bowl. Coat paneer cubes in the spice mixture. Grill paneer on a preheated griddle until golden on all sides. Garnish with chopped cilantro before serving.

N.V.: High in protein and calcium.