In my German home forum we have monthly contests since January. February's theme is Tapas from the grill.
So I started with some seafood:
Planked scallops:
Scampi:
Beetroot slices from grillgrates:
Oysters with a bit chipotle tabasco, mirin and diced chalots and little tacos.
That's my seafood tapa plate: scallops on smoky red bell pepper puree, beetroot carpaccio with chopped walnuts and goat cream cheese, scampi on mini tacos, and oysters au gratin.
All right, let's continue with some red meat:
Little Nurnberger Wurst, two kinds of Bratwurst, moink rolls glaced with raspberry chipotle BBQ-sauce and topped with sesame, Krakauer sausage as shots with pastrami and bacon, both topped with chili creamcheese, a herbal rub and brown sugar. Then a bit later Schnitzel pinwheels with chopped walnuts.
Meanwhile I put some mini cordon bleu - stuffed with mini mozarella and ham, and panko crusted and lingenberry-stuffed cheese on the Cobb grill.
On the ceramic cooker I put a little rumpsteak, that was later cut into thin slices to be put on baguette topped with horseradish cream.
Then I filled glasses with chilibeans, thin sliced bratwurst, some mustard sauce and later topped with cole slaw.
The Nurnberger was cut into slices and prepared as Currywurst with homemade currysauce, then sprinkled with some curry powder.
Soon time to plate up...
...and here we go: Mini-Currywurst
Mini Cordon bleu,lingenberry-stuffed and panko crusted mini-cheese, sesame moink rolls, rumpsteak crostini with herseradish topping, walnut crusted Schnitzel-pinwheels, Krakauer shots with bacon and Krakauer shots with pastrami.
Bratwurst sundaes.
That was quite a bit of work, but also lots of fun!
