Grilled Preparations
Ștefan Baciu, 31.07.2016, 09:19
This is the season for going out for picnics, and Romanians are no exception. Having a barbeque is the norm when going out on picnics, and a grill is a versatile piece of hardware indeed. Anything can be grilled, be it meat, sausage, or even fruit. Small to medium sized fish is grilled whole, while bigger fish have to be sliced, preferably in thick portions, to prevent excessive drying. If you want to grill a particularly fat carp, cut it in slices up to a couple of inches thick, and marinade it in white wine for about an hour, along with a teaspoon of freshly ground pepper and salt to taste. Alongside the grilling carp, lay on the grill a couple of fresh tomatoes, which you will be using for the garlic sauce. Peel the grilled tomatoes, the mash them up. Separately, mash up the cloves of garlic with rock salt and a bit of oil, then work into a paste, mixing it well afterward with the tomato paste.
Skewers are also a great idea. Take any cut of meat and cube it. Set on the skewer pieces of meat, alternating with bacon, cuts of onion, whole mushrooms, and slices of pepper. Obviously, you can let your imagination run wild when it comes to the combinations you can make. You can even use cheese for grilling, making sure that it is of the haloumi type, which does not melt into a puddle even at the high temperatures provided by an open grill.
Ground meat preparations, be they in the form of sausages, hamburgers, and the famous Romanian preparation known as mititei, a variation on the Middle Eastern kebap, are also a staple of most barbeque parties. In any case, keep cool, and keep grilling. Enjoy!
(Translated by C. Cotoiu)
