Grilled Radishes Food

GLAZED RADISHES

Steps:

• Trim 3 large bunches radishes. Transfer to a skillet and add 1/4 cup water, 1 tablespoon each butter and sugar, and 1 teaspoon salt. Cover, bring to a boil and cook until almost tender, about 4 minutes. Uncover and cook until the liquid evaporates and the radishes are glazed, 4 to 5 more minutes.
• Serves: 3; Calories: 51 ;Total Fat: 4 grams; Saturated Fat: 2.5 grams; Protein: 0 grams; Total carbohydrates: 5 grams; Sugar: 4 grams; Fiber: 1 gram; Cholesterol: 10 milligrams; Sodium: 815 milligrams

GRILLED RADISHES WITH BROWN BUTTER, THYME, & SEA SALT

Steps:

• Preheat your grill or a grill pan over medium high heat. Spray the halved radishes with cooking oil or brush them with a little olive oil. Place the radishes cut side down on the grill or grill pan.
• If the radishes are too small to go on the grill use a grill basket to keep them from falling through the grates. Grill the radishes for 3-4 minutes per side, they should just start to soften, but still have plenty of crunch.
• Remove the radishes from the grill and place them in a serving bowl or platter. Drizzle the radishes with the brown butter and sprinkle them with thyme and sea salt.

GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING

Steps:

• Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
• Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
• Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
• Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
• Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

GRILLED SQUID WITH CHILE DRESSING AND RADISHES RECIPE

Steps:

• Place ancho chiles, chiles de árbol, pasilla chile, and ají amarillo chile in a large heatproof measuring glass and pour boiling water over to submerge. Cover with plastic wrap and let sit until chiles are softened, 20-25 minutes. Drain.
• Remove seeds from chiles; discard. Remove tops from radishes and coarsely chop. Thinly slice radishes and set aside for the salad. Combine chiles, radish tops, garlic, vinegar, lemon juice, honey, and paprika in a blender; season with salt and pepper. Blend until chiles are finely chopped. With the motor running, stream in oil; blend until dressing is emulsified and smooth.
• Prepare a grill for high heat. Cover the underside of a large cast-iron skillet with 2 layers of foil and set on grate (you want it to have time to get very hot).
• Working one at a time, butterfly squid bodies. Cut a slit from wide opening to pointed end of body and open up into a flat triangle. Remove the thin clear sliver of cartilage; discard. Using the back of your knife, scrape away the jellylike membrane lining the inside of the body. Rinse bodies and tentacles well; pat dry with paper towels.
• Combine garlic, mayonnaise, vinegar, several pinches of salt, and a few cranks of pepper in a large plastic resealable bag. Add squid, seal bag, pressing out air, and massage to coat squid in marinade. Chill 30 minutes.
• Lightly oil grate (grate must be clean, so give it a scrub with a wire brush before oiling if needed). Remove squid from bag, letting marinade drip off. Place a few pieces flat on grate and immediately set hot skillet on top (you want to work in a small enough area and with few enough pieces that the skillet covers all the squid at once). Grill until marks appear, about 45 seconds, then uncover squid and turn over (pieces will curl a bit). Set skillet back on top and grill until marks appear on second side, about another 45 seconds. Transfer squid to a medium bowl. Continue with remaining squid.
• Add lemon juice to bowl with squid and season with a bit more salt; toss to coat. If bodies are very large, cut into smaller pieces; transfer to a platter. Drizzle several tablespoonfuls of dressing over (reserve the rest for serving with grilled meats or scrambled eggs).
• Toss parsley, chives, marjoram, lemon juice, and reserved radishes in a medium bowl; season with salt and pepper. Scatter salad over squid; top with olives and drizzle with oil.

GRILLED RADISHES

Steps:

• Heat the grill to medium-high (375-400F degrees).
• Trim the ends off of the radishes.
• Season with olive oil, salt and pepper.
• Grill 15-20 minutes, turning occasionally, until fork tender.

KETO GRILLED RADISHES RECIPE

Steps:

• Wash the radishes.
• Dice or quarter the radishes.
• Warm up the Blackstone griddle grill over medium heat.
• Once it's heated, add the olive oil.
• Add the pre-washed radishes to the hot griddle.
• Allow the radishes to cook on each side for about 5 to 7 minutes or until tender and top with fresh rosemary while it's grilling.
• Top with pink salt and serve warm.

GRILLED RADISHES

Steps:

• Preheat the grill for high heat.
• Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
• Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

PAN FRIED RADISHES

Steps:

• Wash and chop radishes into halves or quarters.
• Heat the pan over medium-high head, coating the bottom with ⅛ to ¼ inch of oil
• When oil is hot, add the radishes. Let cook for about 5 minutes before flipping
• While radishes cook, chop one onion
• After 10-15 minutes, 2 or 3 flips of the radishes, add the onion to the radishes and stir
• Cook for additional 10-15 minutes until the radishes and onions are golden brown and the radishes are fork tender
• Remove radishes from pan and place on paper towels to drain or serve immediately.

GRILLED BARRAMUNDI WITH GRILLED RADISHES AND RADISH TOP PESTO

Steps:

• Wash radishes well to remove any grit, and then cut the leaves away from the radishes themselves. I like to leave a bit of stem on each radish to make them easier to move around on the grill.
• Slice the radishes in half lengthwise (the flat surface will help them stay put on the grill).
• Add sliced radishes to a medium bowl. Strip the leaves from two sprigs of thyme and add the leaves to the radishes. Add 1 tsp. olive oil, 1/4 tsp. lemon juice, and salt and pepper to taste. Give the radishes a toss to coat them evenly in the dressing and set aside.
• Transfer radish leaves to the bowl of a food processor or blender. Add lemon juice, parmesan cheese, garlic, salt and pepper. Add olive oil one tablespoon at a time, pulsing well in between each addition, until pesto has reached your desired consistency. Depending on the amount of radish greens you have, you may not need all the oil, or you may need a little more. Set pesto aside.
• Pat barramundi down with a tea towel or paper towel to remove any excess moisture. Brush each side of the fish with olive oil and season generously with salt and pepper.
• Heat grill pan over medium-high heat until it's piping hot (you could also use your outdoor grill). Use a pastry brush to brush olive oil over the grill (you could also use tongs and a towel). Watch this "How to Grill Fish" video for a step-by-step demo!
• Place radishes on the hot grill. Let them cook for 3-4 minutes, then use tongs to flip them over and cook 3-4 minutes more until you have nice char marks on each side. Remove to a plate and set aside.
• Brush another layer of olive oil over the grill to prevent sticking. Lay barramundi down on grill and cook approximately 3 minutes until the edges have started to turn bright white. (Not sure what this should look like? Watch this video for a step-by-step!)
• Use a thin spatula to gently flip the barramundi over on the grill. Let cook another 3 minutes or so until barramundi is cooked through.
• Serve grilled barramundi with grilled radishes and top with a scoop of radish pesto.
• Serve with lemon wedges and give each piece of fish a nice squeeze of lemon juice to finish the dish.

GRILLED RADISHES

Steps:

• Place the clean radishes in a large container. Add the olive oil, pepper and seasoning. Mix with a spoon to combine. Arrange the radishes in a grilling basket and place directly in the flame on the grill. Cook for 10-15 minutes until brown and evenly roasted.
• Place the sliced lemon on the grill and cook for 3 minutes until grill marks form. Squeeze to dress the radishes with lemon juice.

KETO GRILLED RADISH SKEWERS WITH HERB BUTTER

Steps:

• Place the raw radishes in a microwave safe bowl and add 1 cup of water.
• Cover with plastic wrap and microwave for 5 minutes.
• Test a radish to see if you can get a skewer through it easily. If not, microwave another 3 minutes or until tender, but not mushy.
• Drain and cool the radishes.
• When ready to grill, heat the grill to about 450 degrees.
• Skewer the radishes, 4 per skewer (If using bamboo skewers be sure to soak them in water for 20 minutes first so they don't burn)
• Combine the melted butter, parsley, garlic, salt and pepper in a small bowl.
• Brush the radishes with the melted butter mixture.
• Grill for about 2 minutes per side, or until desired doneness is reached.
• Remove from the grill and baste with the remaining melted butter before serving.

GARLIC AND HERB BUTTER GRILLED RADISHES

Steps:

• Preheat grill to medium-high heat.
• Combine radishes, butter, herbs, garlic, salt, and pepper.
• Place radishes in a grill pan.
• Cook in grill for 25-30 minutes, until radishes are tender and slightly charred.
• Top with additional herbs, if desired.
• Serve immediately.
• Enjoy!

GARLIC ROASTED RADISHES

Steps:

• Preheat oven to 425℉. In a bowl, combine the radishes, cooking fat (ghee, butter or oil), dried herbs, salt, and pepper; toss until the radishes are evenly coated. (Note: don't add the minced garlic until step 3).
• Spread radishes out in a single layer in a large 9×13 inch baking dish.
• Bake for 20-25 minutes, tossing every 10 minutes. After the first 10 minutes of baking add the minced garlic and toss. Return to oven to bake an additional 10-15 minutes or until radishes are golden brown and easily pierced with a fork.
• If desired, serve with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.