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Interesting additions for our next raclette party?

kattyeyes Feb 3, 2009 07:09 AM

We had a little raclette party a couple of weeks ago--fun and delicious!

We steamed these first, then threw them on the grill:
carrots
broccoli

Also grilled:
ham
turkey
peppers
onions
oven roasted potatoes with rosemary (similar to "twice baked," these were almost "twice grilled"...they got nice 'n extra crispy on the grill)

Any interesting suggestions to add? Has anyone ever tried brussels sprouts on the grill?

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  1. c oliver RE: kattyeyes Feb 3, 2009 07:22 AM

    We do sliced mushrooms. Also strips of chicken and/or pork that have sat in a little oil/something for a while.

    13 Replies
    1. re: c oliver
      kattyeyes RE: c oliver Feb 5, 2009 02:44 PM

      Hello again. :) We're going to try the chicken and pork, but my question to you is do you outright marinate them in anything particular, or just set them in oil? I have tons of spices and blends (thank you, Penzey's)...am thinking one of those to season the chunks of meat in the oil would be just right, but was interested in how you do it. Thanks!

      We're doin' it up again tomorrow night. We'll be trying the brussels sprouts, too. Now I have to go look for my little hibachi for the s'mores, too.

      1. re: kattyeyes
        c oliver RE: kattyeyes Feb 5, 2009 04:17 PM

        Definitely seasoning(s) and whatever pleases you. I just always do it in oil also so it doesn't stick to the grill. I also slice the chicken and pork on the diagonal so they're big enough but plenty of surface exposed so they cook quickly

        1. re: c oliver
          kattyeyes RE: c oliver Feb 5, 2009 04:31 PM

          Thanks, chowfriend! ;) I was hoping you'd find my question. I appreciate the diagonal tip, too.

          1. re: kattyeyes
            c oliver RE: kattyeyes Feb 5, 2009 04:42 PM

            Where IS that private jet when I need to get from NoCal to CT on short notice for dinner?!? You're welcome.

            1. re: c oliver
              kattyeyes RE: c oliver Feb 6, 2009 05:50 PM

              Mmmmmmmmmmmmmm! What fun we had tonight! Thank you so much for the ideas and tips. We did try the brussels sprouts, cut in half and shaken up with olive oil and salt before they hit the grill. VERY NICE and caramelized! Also excellent were the pork (marinated in olive oil and soy sauce) and chicken (marinated in herb garlic dressing and oil). We sprinkled three different Penzey's blends over the meat:
              Northwoods Fire
              Sunny Paris
              Bavarian
              And used two different kinds of Raclette cheese--one French, one Swiss. These links will show you how fantastic it looked and how much fun we had grillin' it up! Feel free to vicariously enjoy our silliness. ;)

              http://www.youtube.com/watch?v=aWgUMt...

              http://www.youtube.com/watch?v=HWz6O5...

              Now I need to buy my own grill! Happy weekend!
              >>^..^<<

              1. re: kattyeyes
                c oliver RE: kattyeyes Feb 6, 2009 06:00 PM

                How fun that looks!!!! It can be such a silly meal, can't it? We've always had everyone cook their food a little at a time so it was cool to see it done differently. I see you heading to TarZhay.com REAL soon.

                1. re: kattyeyes
                  enbell RE: kattyeyes Feb 7, 2009 10:18 AM

                  Thanks for the "idiot link!" Now I know what one really is, and how to cook on it. Yep, I'm jealous :)

                  1. re: enbell
                    c oliver RE: enbell Feb 7, 2009 10:21 AM

                    You can order the grill and, if TJs isn't where you live and/or doesn't stock it, you can also order the cheese. Or come to Lake Tahoe and we'll "deflower" you. It is a fun and delish meal. Just reorganized my freezer and found some cheese that must be two years old at least. I probably won't serve to guests but I see US having a nice meal soon. Mmm.

                    1. re: c oliver
                      enbell RE: c oliver Feb 7, 2009 10:40 AM

                      I know, I am seriously considering one :) I'm from the Tahoe are, you know. My parents still live down the mountain from you (Gardnerville). Careful, or I just may hit you up on your offer as it really isn't too far-fetched :) I haven't been home in over a year, you may have just provided the perfect excuse.....

                  2. re: kattyeyes
                    kattyeyes RE: kattyeyes Feb 8, 2009 04:57 PM

                    One last request of anyone out there with a raclette grill who may be in the know. If you have any insight on the benefit of a granite top vs. nonstick grill top for the raclette, can you please respond to my question over in cookware?
                    http://chowhound.chow.com/topics/594214
                    Thanks!

                    1. re: kattyeyes
                      c oliver RE: kattyeyes Feb 8, 2009 05:32 PM

                      i saw your post over there but have no opinion as I didn't even know there were options. I see you have the fever :) You won't be sorry.

                      1. re: c oliver
                        kattyeyes RE: c oliver Feb 8, 2009 05:41 PM

                        Thanks, buddy. I do have the fever and the only cure is more (cowbell!) raclette! ;) I may call one of the online stores that sells the granite one to see if I can get a real answer. I think it may have something to do with the granite being easier to clean and wouldn't eventually wear like a nonstick surface. If I get smart about it, I'll post on the other board. Take care and keep sizzlin'! If you ever come to CT, there will be a place at the grill for you.

                        1. re: kattyeyes
                          c oliver RE: kattyeyes Feb 8, 2009 05:47 PM

                          I don't know about the grill you used, but ours (both of 'em!) have ridges on the nonstick surface. One of them is about 20 years old and no problem with the surface. (Now I grant you, with a raclette grill, it's not like we're using it more than a very few times a year. (BTW, this is NOT a summer time meal!) Because of the grooves, it takes a little more effort to clean, but I just soak it in hot, soapy water. Yeah, maybe contact a vendor and see what they have to say. Should I switch my comments to the other thread?
                          PS: We'll be in NYC in June. Not raclette weather but are you close?

        2. enbell RE: kattyeyes Feb 3, 2009 08:56 AM

          Not quite in season, but peaches and pineapple are fanastic. Corn on the cob and artichokes are great, too. I imagine halving brussel sprouts and lying them flat-side-down on the grill would work just fine.

          4 Replies
          1. re: enbell
            c oliver RE: enbell Feb 3, 2009 08:59 AM

            I think OP is talking about the raclette grill and perhaps you a regular grill?

            1. re: c oliver
              enbell RE: c oliver Feb 3, 2009 11:25 AM

              OOPS! I feel a bit sheepish... :)

              http://www.target.com/Classic-8-Perso...
              (In case I wasn't the only person unaware of this - what seems to be a very cool - device!)

              1. re: enbell
                c oliver RE: enbell Feb 3, 2009 11:42 AM

                Oh, there are many raclette virgins out there. We're always in search of them :) We actually have TWO grills and had a raclette party for 8 some years ago. It was a riot.

                1. re: c oliver
                  kattyeyes RE: c oliver Feb 3, 2009 12:09 PM

                  My first time was at the gathering I mentioned in my OP. My buddy has sisters in Paris and came back from a trip there craving raclette. I didn't know raclette grills are readily available at TarZhay (with French pronunciation as a shout out to Jay). ;) I ought to bring my mini hibachi grill next time we do it--the ones used for pu pu platters. Then we can have s'mores for dessert. After all, we met at summer camp 25 years ago!

          2. Phoo_d RE: kattyeyes Feb 3, 2009 09:02 AM

            Little cornicon pickles, radishes, hard boiled egg, and baby corn are delicious on top of a melted white cheese.

            Phoo-D
            http://www.phoo-d.com

            2 Replies
            1. re: Phoo_d
              c oliver RE: Phoo_d Feb 3, 2009 09:11 AM

              Isn't that funny? I've always put the cheese on top. I finally stopped doing HBE as my husband and I were the only ones who ate them. Didn't really mind as I'd just make egg salad out of the leftovers. I also do doubles of everything so it's not so hard to get to eat it all!

              1. re: c oliver
                kattyeyes RE: c oliver Feb 3, 2009 09:19 AM

                I'm a cheese-on-topper, too. It never struck me to do it the other way. ;)

            2. f
              FriedClamFanatic RE: kattyeyes Feb 3, 2009 09:26 AM

              some andouille sausage, sliced in to quarters or more lengthwise and then in 3 inch sections

              1. r
                relizabeth RE: kattyeyes Feb 3, 2009 01:37 PM

                I encourage my german mother in law to add raclette to the menu when we visit in the winter. Well worth my current dieting. She finds cleaning the table top grill part a real beast, so she puts a pyrex bowl of boiled potatoes with butter on top; they get all delicious and crispy without much mess. Also she serves it with:
                pineapple
                speck
                mushrooms
                diced pepper
                cornichons
                red onions

                I'm drooling on my keyboard.

                1. waver RE: kattyeyes Feb 3, 2009 05:39 PM

                  The above as well as shrimp and scallops. They cook really quickly and give you something to munch on while you wait. Asparagus are good too.

                  1 Reply
                  1. re: waver
                    c oliver RE: waver Feb 3, 2009 05:42 PM

                    Ooh, shrimp and scallops. Never thought of that. And, yes, they'd cook quickly. Excellent suggestion. We haven't had raclette yet this winter so this thread is definitely getting me in the mood.

                  2. Passadumkeg RE: kattyeyes Feb 3, 2009 05:48 PM

                    Christ, and all I've ever done is cheese! How catholic.

                    3 Replies
                    1. re: Passadumkeg
                      kattyeyes RE: Passadumkeg Feb 3, 2009 06:08 PM

                      Literally LOL. You're a funny guy!

                      1. re: kattyeyes
                        Passadumkeg RE: kattyeyes Feb 6, 2009 02:19 AM

                        I miss the passing os so many good restaurants in the Middletown area. Especially Mamaud's and the pizza place w/ the grape arbor near Wes. Is there any place that serves raclette?
                        I'm glad O'Rourke's is back, though. Will hit it in April.

                        1. re: Passadumkeg
                          kattyeyes RE: Passadumkeg Feb 6, 2009 02:55 AM

                          Morning! I know--Empire Pizza is a weak replacement for Mamoun's. Is the New Haven location still open?

                          I know of no place that serves raclette besides my friend's house, but if I learn of one, I will let you know. And, yes, it's great to have Brian back. That place puts M'town on the map for many. We've been trying to get there faithfully each weekend (like organized religion, only more fun). ;)

                    2. kattyeyes RE: kattyeyes Mar 22, 2009 06:08 AM

                      Spring raclette party featured a few new items:
                      * from c oliver's "gussied turkey burger" post--mini Mar-A-Lago sliders
                      * sweet potatoes
                      * yellow squash

                      And if everyone else but us already figured this out, isn't it handy (and far easier to clean) when you toast your bread under the raclette, then melt cheese on the top of it? Cheese is such a biotch to clean out of the little trays otherwise! We've taken to adding slices of tomato under the cheese, too. Yum!

                       
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