North America Gets Cheesy with Raclette Grills

Yes, the fondue pot of the 70's was pretty cheesy, but in this century, nothing is more cheesy than raclette.   In recent years fondue pots have experienced resurgence in popularity, and with them has come the raclette grill.  Though not traditionally well known in the US and Canada, raclette is suddenly experiencing a boom in popularity.

Raclette is a semi-soft, relatively mild, easily melted cheese from Switzerland.  The term also refers to the cooking method of melting cheese at a tabletop grill and serving with a variety of accompaniments.

Legend has it that the original method for melting the raclette cheese began when Swiss  herdsmen settled down for the night in their camps.  They placed a hunk of cheese near their campfire and as it melted, scraped it off onto a slice of bread. 

Today, this same meal is mimicked but with much greater variety of foods, and with electric raclette grills that are much more convenient.  Though the melting method has changed over the years, this simple and entertaining meal has remained just as enjoyable for entertaining evenings with friends and family.

There are several kinds of raclette grills that you can choose from.  Traditional raclette grills hold a half- or quarter round of raclette cheese on an angle, with a heating element melting the surface of the cheese, which drips onto a plate of dried meats and other accompaniments.

Today, the most common raclette sets include a cheese-melting element with a grill for cooking meats at the table.  They provide up to 8 people with individual cheese pans and feature non-stick, dishwasher safe surfaces for convenience and easy cleanup.  Perfect for entertaining!

Portable raclette using fondue-type burners are also available for camping and picnicking.  

A raclette grill can provide not only a delicious, hot-off-the-grill meal, but also provide a lot of fun for family and friends.  For best enjoyment, serve traditional raclette with a Fendant or other light-bodied dry white wine.  If you are grilling meats, serve a wine appropriate for the meats.

A traditional Swiss raclette meal uses raclette cheese with the following accompaniments:

- baguette bread
- small cooked potatoes
- small gherkins
- pickled onions
- charcuterie meats such as salami or proscuitto

You can also get very creative with a raclette meal.  A departure from tradition " but an adventure in taste " could include:

Raw meat for grilling and dipping into sauces:

- Italian sausage cut into 1/4 slices
- Chicken tenderloins cut into 1 pieces
- Beef tenderloin cut into 1/2 cubes
- Shrimp and Scallops

Thinly sliced cheeses:

- Brie
- Camembert
- Oka
- Cheddar
- Cambezola

Vegetables, blanched to al-dente, such as:

- Mushrooms
- Broccoli
- Cauliflower
- Asparagus

Here are two excellent recipes for dipping sauces for your meats and vegetables:

Pimento Sauce

3/4 cups mayonnaise
1/4 cup sour cream
2 tablespoons tomato sauce
1/2 cup canned pimentos or 1 red bell pepper, roasted with skin removed
Salt and pepper, to taste

Blend all ingredients in a blender.  Season to taste.  Serve chilled.

Cucumber Garlic Sauces

1/2 cup mayonnaise
1/2 cup plain yogurt
1/2 cup sour cream
2 gloves of garlic, finely chopped
1/2 teaspoon salt
1/4 cucumber, peeled and finely chopped
1 tablespoon of finely chopped chives or green onion
1 teaspoon finely chopped parsley
1 tablespoon granulated sugar
fresh ground pepper

Mix well all ingredients.  Serve chilled.

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12 Thing to Success Summer Grilling

Summer evenings is so beautiful, you just need to move outside.  Clean off the grill and prepare to enjoy these long leisurely evenings.  Here are 12 tips to be sure your next barbeque is a success!

1.    Heat the grill.  If using charcoal, allow plenty of time for the coals to reach the proper temperature and be tinged with ash.  Spread the coals out in an even layer.  You can make a double or triple layer on one side of the grill and a single layer on the other for better heat control.

2.    A flavorful aromatic smoke adds to the aroma and penetrates the food to add a distinctive flavor.  You can use wood chips that have been soaked in water and apply directly on top of the coals.  Or pick fresh herbs from your garden such as rosemary, marjoram, thyme, bay leafs or oregano and lay onto the coals.  Do not use green wood, or any wood that has been treated for use as lumber.

3.    Lightly oil the grill surface or spray with Pam.  Or oil the food lightly.  Careful, too much oil will cause flare-ups.

4.    Pre-heat the grill with the lid closed for 10 or 15 minutes.  On charcoal grills, the coals should be glowing red with white ash forming, this can take little longer.

5.    Choose a good piece of meat.  Meat that is higher in fat marbling will produce a juicer BBQ product.  Much of the fat will cook away during cooking anyway.  Excess fat on the outside the meat should be trimmed, this fat does not help the moisture content of the food and will cause flare-ups.

6.    Brush the food with a water or vinegar based marinade and  place the meat or vegetables on the grill.  Be careful not to overcrowd the food.  Ideally meat should be marinated for 1 hour or more before grilling.

7.    Use pieces of meat less than 1 - 2 inches thick.  Grill on a hot grill and keep the lid down except, when brushing with marinade, checking for doneness, etc.

8.    Cook on one side for half the cooking time, then brush the top with additional marinade and turn to cook the other side.  Avoid turning more than needed, as this can prevent that caramelize.

9.    Keep a spritzer bottle handy to help deal with flare-ups.  If flare-ups occur, move the food to prevent burning.  Usually, moving the food is enough to control the flare; however, your can spritz with a fine mist of water if needed.

10.     Barbeque sauces usually contain a lot of sugar and will burn if applied too soon.  Apply sauce as the food is almost ready to remove and cook only long enough to just set the sauce- 10 minutes or less.

11.    Use a meat thermometer to check doneness.  Avoid pricking the meat unnecessarily as juices will drain away.

12.    Enjoy!

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