broil

Roasted Cornish Hen with Mustard Seed Topping recipe | Epicurious.com

Cornish hen

olive oil

Dijon-style mustard

mustard seeds

rosemary

garlic clove,

dry white wine

chicken broth

Rosemary Pork Chops recipe | Epicurious.com

garlic

pork

lemon

Tandoori chicken is traditionally cooked in a clay tandoor oven, but here we use the high heat of an indoor oven broiler for similar roasted effect. Add couscous and it becomes a meal.

Broiled Tandoori-Style Chicken With Almonds and Couscous Recipe

(225 grams) yogurt

(60 milliliters) fresh lemon juice, divided

tandoori spice blend,

Kosher salt

(450 grams) boneless, skinless chicken thighs, cut into 1/2-inch pieces

(2 1/2 ounces; 70 grams) slivered almonds

(5 1/2 ounces; 150 grams) dry couscous

(1 3/4 ounces; 50 grams) pitted dates, chopped

In a mixing bowl, stir together yogurt, 1 ounce (30ml) lemon juice, and tandoori spices. Season with salt. In a plastic zipper-top bag, combine chicken and yogurt mixture and mix thoroughly to coat. Marinate in the refrigerator for at least 1 hour and up to 8 hours.

Turn on broiler and set oven rack about 6 inches from broiler element. In a large cast iron or stainless steel skillet, toast the almonds under the broiler until slightly browned, about 2 minutes (check frequently as broilers can vary considerably). Remove almonds from the pan and set them aside.

Scrape chicken and yogurt marinade into the same skillet. Broil, turning once, until chicken is browned on both sides and just cooked through, about 6 minutes per side (again, check frequently as broilers vary). Using a slotted spoon, remove chicken pieces from the skillet and set aside in a warm place.

Scrape yogurt mixture from the skillet into a heatproof measuring cup. If needed, stir in enough water to bring the total volume up to 1 cup. Return 1 cup of the yogurt mixture to the skillet and broil until boiling, about 2 minutes.

Add the couscous to the skillet, scatter dates on top and cover skillet to allow couscous to steam in the hot liquid for 5 minutes. Uncover. Either directly in the skillet or in a serving bowl, toss couscous with half the toasted almonds, half the parsley, and the remaining lemon juice. Top with the chicken, garnish with the remaining almonds and parsley, and serve.

Apricot Chicken with Almonds recipe | Epicurious.com

(6-ounce) skinless boneless chicken breast

salt

black pepper

almonds

apricot preserves

soy sauce

whole-grain mustard

unsalted butter

Coffee-Brandy Crème Brûlée Recipe | Epicurious.Com

whipping cream

sugar

instant coffee crystals

brandy

vanilla extract

(packed) golden brown sugar

Butternut Squash And Cheddar Bread Pudding Recipe | Epicurious.Com

olive oil, divided

coarse kosher salt

eggs

half and half

Dijon mustard

day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)

shallots

Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped

extra-sharp cheddar cheese, coarsely grated

Lemon Tart Recipe | Epicurious.Com

Butter and flour

N/A all-purpose flour

Pine Nut Crust

eggs,

lemon juice

(3 ounces) cold unsalted butter, cut into 6 pieces

Lobster Thermidor Recipe | Epicurious.Com

live lobsters

lb mushrooms, trimmed and thinly sliced

paprika

medium-dry Sherry

heavy cream, scalded

A fresh&#160; marinade gives Flank Steak flavorful tenderness before it&#39;s sliced to serve atop papusas with a crunchy slaw with tropical fruit.

Beef Pupusas &amp; Curtido Slaw

beef Flank Steak

fresh cilantro, chopped (optional)

fresh cilantro, chopped

mango

pineapple

lime juice

achiote paste

garlic, chopped

pepper

(16 ounces) coleslaw mix (about 7-1/2 cups)

red onion, thinly sliced

mangoes

instant corn masa

water

Monterey Jack cheese

Place Marinade ingredients in food processor or blender container. Cover; process until almost smooth. Cover and refrigerate 3/4 cup for dressing; cover and refrigerate. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Combine Slaw ingredients and reserved 3/4 cup marinade in large bowl; toss to coat. Season with salt, as desired. Cover and refrigerate until ready to serve. 

Prepare Pupusas. Combine corn masa, 1-1/2 cups water, salt and pepper in  large bowl until soft dough forms. Gradually add more water, if necessary. Divide dough into 6 equal balls. Make indentation in center of each ball; fill with about 2-1/2 tablespoons cheese. Push dough up and around cheese to completely enclose. Flatten balls with hands or rolling pin into&#160; 6-inch discs, making sure dough stays sealed. Cover with damp paper towels until ready to cook. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place pupusas in skillet in batches; cook 2 to 4 minutes or until lightly browned, turning once. Keep warm.

Meanwhile, remove steak from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145&#176;F) to medium (160&#176;F) doneness, turning once. Remove; let stand 5 to 10 minutes. Carve steak across the grain into thin slices. Season with salt, as desired.

Place 1 pupusa on each serving plate. Top with slaw and beef. Garnish with cilantro, if desired.

Red Snapper with Cilantro, Garlic, and Lime recipe | Epicurious.com

cilantro

lime zest

lime

Sometimes seen as an in-season special at yakitori places, this eggplant dish is almost as good when made using the broiler as it is hot off a grill, since the charred skin will impart a little smokiness even if you aren't using charcoal. That quality in the eggplant is accentuated by the slightly smoky katsuobushi, or flakes of cured, smoked, and dried bonito, and offset by the sliced scallions and spicy grated ginger.

Japanese-Style Broiled Eggplant With Bonito, Scallions, and Ginger Recipe

eggplants

scallions, white and light-green parts only, thinly sliced

Soy sauce,

To Prepare the Eggplant: Place oven rack in top position and preheat broiler. With the tip of a sharp knife, score the eggplants around their circumference at both the stem end and the globe end. Score the eggplants along their length 3 times. If you're using an eggplant that is slightly thicker than an inch (see note), score it 4 times along its length.

Place eggplants on a wire rack set in a sheet pan. Broil until eggplant skin darkens and begins to char a bit, about 3 to 4 minutes.

Rotate eggplants and cook the other side until skin has darkened and charred a bit all around and the flesh is giving but not mushy when you push on it with your finger, about 3 to 4 minutes longer.

Remove eggplants from oven and set aside until still warm but cool enough to handle (see note).

Peel eggplants, leaving stems attached, and cut each crosswise into 1/2-inch sections. Arrange on serving plates in a way that preserves the eggplants' natural shape, with the stem end at one end of the plate. Top with thinly sliced scallions and katsuobushi and place a small mound of grated ginger alongside. Serve with soy sauce on the side for each diner to pour over the eggplant, to taste.

&quot;When I first made this, my husband, who grew up in Chicago, said it reminded him of the subs he used to get at Portillo's growing up.  It is a tasty Italian sausage, topped with a medley of sauteed peppers, onions, garlic & Italian spices.  It is then fnished off with a melting of mozzarella on top and all placed in a warm toasted bun.&quot;

Chicago-style Italian Sausage Subs

sausage

red bell peppers sliced

Onion sliced

Garlic

Olive oil

basil

Oregano

tomatoes

Mozzarella shredded

Hoagie buns

Warning: This sandwich can be addictive! lol ...seriously though, i came up with this sandwich after watching the food network all day and scrounging through my fridge and pantry to see what i could come up with...and yes, i became addicted to the combination of flavors for quite a few months. =^.~=

Toasted Sourdough Sandwich

sourdough bread

butter or margarine

cheese

fat free italian dressing

mayonnaise

black forest ham

OPTIONAL -

lettuce, tomato, onion, bell pepper, banana peppers from a jar, pepper jack cheese

I love La Victoria Green Taco Sauce and Tomatillo Salsa and Salsa Verde to put on my tacos at the Mexican Taqueria.  And I have come up with this combination that is like the La Victoria Green Taco Sauce and Salsa Verde.  I hope you enjoy my recipe.

Salsa Verde - Green Taco Sauce

tomatillos

jalapeno pepper

white onion

cumin

garlic lrg

Tbsp vinegar

cilantro leaves

green bellpepper

Baked salmon offers an easy and convenient way to cook the fish, but, more often than not, broiling is your best option—it promises a more intensely browned surface while leaving the center of the salmon tender and juicy. This recipe coats the fish in a thin layer of flavorful mayonnaise seasoned with harissa chili paste and fresh lime, and works with either individual portions of fish or a large party-size fillet.

Broiled Salmon With Chili-Lime Mayonnaise Recipe

mayonnaise (235 milliliters)

harissa chili paste (30 milliliters),

coriander seed

salmon

salt and black pepper

Preheat broiler and set oven rack to about 6 inches below broiler element. Meanwhile, in a small bowl, stir together mayonnaise, harissa, lime zest and juice, and coriander seed. Season with salt and pepper; feel free to adjust flavor and heat level by adding more harissa, if desired.

Line a rimmed baking sheet with aluminum foil. Lightly season salmon all over with salt and pepper. Set salmon on prepared baking sheet and rub a thin, even layer of harissa mayo all over the surface and sides.

Broil salmon until browned on top and the center registers 115 to 125°F for medium-rare to medium, respectively, about 5 minutes; it can help to keep the oven door cracked while salmon is cooking to prevent the broiler from cycling on and off (though not all ovens function this way). If salmon becomes well browned on top before it is cooked enough in the center, switch off the broiler and set the oven to 425°F, then continue cooking until done (this shouldn't take more than 1 to 2 minutes longer).

Transfer salmon to plates or a platter and serve.

Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States. This recipe approximates the flavor and texture of Japanese salted salmon by curing the salmon and letting it rest in the refrigerator on paper towels overnight.

Japanese-Style Salted Salmon (Shiozake) Recipe

salmon,

Diamond Crystal kosher salt (about

Sprinkle sake, if using, all over salmon fillets. Pat dry with paper towels. Sprinkle salt evenly all over both fillets. Press salt into the flesh and skin to ensure it adheres well.

Place salted salmon fillets in a glass container, such as a small glass baking dish, lined with paper towels. Cover container and refrigerate overnight, or up to 36 hours. Every 12 hours, replace paper towels and flip fillets over.

When ready to cook, place oven rack in top position and preheat broiler. Place salmon fillets on a foil-lined rimmed baking sheet. Broil salmon until it has exuded some fat and started to brown, about 3 minutes. (The timing will vary depending on broiler strength and distance from the broiler element.)

Turn salmon fillets over and cook until salmon is nicely colored and fat is spitting, about 3 minutes longer (see note). Serve immediately.

Chicken bulgogi is an easy and quick Korean chicken BBQ to prepare on a busy weeknight. You can grill, broil in the oven, or pan-fry. Plus, 15+ more delicious and authentic Korean recipes to prepare and enjoy at home.

15+ Easy and Authentic Korean Recipes: Chicken Bulgogi

chicken thighs (boneless & skinless)

Korean chili paste (gochujang)

Korean chili flakes (gochugaru) (optional)

brown sugar

tbsp minced garlic

tsp ginger puree

Korean corn syrup (mulyeot)

sweet rice wine (mirim) (optional)

tbsp sesame oil

tsp black pepper

Korean perilla leaves (kkatnip) (thinly sliced, to garnish, optional)

sesame seeds

Out a piece of plastic wrap over chicken thighs and pound with a meat hammer to stretch and tenderize; set aside.

In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, rice wine, sesame oil, and pepper. Add the chicken thighs and toss together to coat evenly. Let the chicken rest on a room temperature for 15 minutes.

Preheat the oven to broil; place an oven shelving to 5-6 inch below the heat source. Grease a cooling rack with a spray oil and place on top of a large baking pan (half sheet size) lined with foil.

Spread the chicken pieces on the rack without overlapping. Broil 4-5 minute or until the surface is slightly charred. Turn the chicken to the other side and broil for another 4-5 minutes or until the chicken is fully cooked. Keep an eye on the chicken so that you don&#039;t char them too much.

Cut the chicken thighs into a bite size chunks and place in a serving dish. Garnish with thinly sliced perilla leaves and toasted sesame seeds. Serve hot with rice.

https://content.jwplatform.com/videos/eHMrraf7.mp4

Chicken bulgogi is an easy and quick Korean dish to prepare on a busy weeknight. You can cook this slightly sweet and savory chicken dish over a grill, broil in the oven, or pan-fry.

Chicken Bulgogi, Korean Chicken BBQ

Chicken bulgogi is an easy and quick Korean chicken BBQ to prepare on a busy weeknight. You can grill this slightly sweet and savory chicken dish, broil it in the oven, or pan-fry it.

Chicken Bulgogi (Korean Chicken BBQ)

In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and pepper. Add the chicken thighs and toss together to coat evenly. Let the chicken rest on a room temperature for 15 minutes.

In this main-course salad recipe, cheese is melted over bitter greens for a warm, fresh, and surprising dinner.

Arugula and Radicchio Salad with Melted Cheese Recipe

red wine vinegar

salt and pepper

radicchio (3/4

arugula

Crucolo, provolone, Taleggio,

hazelnuts

Saba vinegar,

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

Epicurious

Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.

Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.

A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor. 

Top 23 broil recipes from across the web

The most viewed broil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 23 broil recipes from across the web

The most viewed broil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Cornish Hen with Mustard Se...

Rosemary Pork Chops recipe | Epicur...

Broiled Tandoori-Style Chicken With...

Apricot Chicken with Almonds recipe...

Coffee-Brandy Crème Brûlée Recipe |...

Butternut Squash And Cheddar Bread ...

Lemon Tart Recipe | Epicurious.Com

Lobster Thermidor Recipe | Epicurio...

Beef Pupusas &amp; Curtido Slaw

Red Snapper with Cilantro, Garlic, ...

Japanese-Style Broiled Eggplant Wit...

Chicago-style Italian Sausage Subs

Toasted Sourdough Sandwich

Salsa Verde - Green Taco Sauce

Broiled Salmon With Chili-Lime Mayo...

Japanese-Style Salted Salmon (Shioz...

15+ Easy and Authentic Korean Recip...

Chicken Bulgogi (Korean Chicken BBQ...

Arugula and Radicchio Salad with Me...

Grilled Marinated London Broil

Shrimp Tacos with Pineapple

Cold Udon with Ponzu

The most viewed broil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Beef Pupusas & Curtido Slaw