The beautiful days bring with them the return of the barbecue season!
And like every year, the French are leading the trend
since 75% of them practice it at least once a week during the summer.
New barbecue
awarded at Red Dot 2022
Weber, the international leader in innovation, technology and outdoor cooking products has been awarded for its latest model Smokefire Stealth Edition. This wood pellet barbecue is suitable for searing at high temperatures as well as for smoking food for longer periods at low temperatures. The control of the fire is so easy and the scent of smoked wood incomparable. Its innovation and elegant black profile won over the Red Dot jury in the Product Design category.
Sweet vegetable for a change
The consumption of sweet corn remains quite low in France, not more than one kilo per year per inhabitant. However, it is cultivated in France, mainly in Aquitaine, the climate of the southwest being favorable to its culture. Influenced by the USA and Canada, which consume ten times more, we are gradually being seduced. In summer, we love it grilled on the barbecue.
To preserve its firm texture and exceptional taste, we choose fresh corn on the cob and put it directly on the grill by removing the leaves beforehand. Plain, with salted butter or a little sauce, it’s up to you to judge!
We make room for seasonal vegetables
Vegetables from your local market gardener are a great alternative to traditional grilling! Vegetarians or not, we enjoy the fresh vegetables browned in the flame. Their flavors affirmed by the cooking allow recipes just as greedy as the meats. Vegetables are not only a simple accompaniment, but they also make great dishes in their own right. You just have to know your preferences: zucchini, eggplant, fennel, asparagus, cherry tomatoes, peppers, onions, corn, mushrooms, potatoes, sweet potatoes, etc. Grilled, braised, smoked, marinated, stuffed, au gratin, skewered, wrapped in foil, there is an embarrassment of riches.
Wild Boar Hotdogs and Chipotle Cream Recipe
INGREDIENTS
– 4 grilled wild boar sausages
– 4 sweet milk rolls
For the chipotle cream:
– 40 ml of UHT milk 3.5% fat
– 160 ml of vegetable oil
– Sea salt
– Brown cane sugar
– Juice of 1 lime
– Chipotle peppers to your liking
– 160 g grated cheddar cheese
– 1-2 medium-sized white onions
For the apple-dill salsa:
– 1 Granny Smith apple
– a little fresh dill
– 1 dash of apple vinegar
– 1 tablespoon. cold-pressed olive oil
– 1 pinch of salt
– 1 pinch of brown sugar
Preparation
First, preheat the barbecue and cut the onions in half. Grill the sausages, place the onion halves with the sliced side on the grill and open the buns.
Place all the ingredients for the chipotle cream, except the oil, in the bowl of a blender. While mixing, drizzle oil into the mixture to make a creamy mayonnaise. Finally, chop the chipotle peppers and add them to the mayonnaise.
For the salsa, cut the apple into small pieces, marinate it with a dash of vinegar and oil and a pinch of salt and sugar. Then remove the leaves from the dill and add it to the mixture.
Spread chipotle cream on open buns, place a grilled sausage inside and sprinkle with cheddar cheese. Coarsely chop the onion and add to the rolls.
To finish, put some apple-dill salsa on top.
Source: Char- Broil®
