2025 Blackstone Griddle Cookbook for Beginners With Pictures (eBook)

Your First 4-Week Master Plan with 32 Essential, Full-Color Recipes to Build Confidence and Master Your Flat Top Grill

Tedd Bills (Autor)

eBook Download: EPUB

2025
152 Seiten
Dapen Pubs (Verlag)
978-1-0670978-2-0 (ISBN)

Infos

That brand-new Blackstone griddle on your patio holds so much promise-epic smash burgers, weekend breakfasts for the whole family, and perfectly seared steaks. But let's be honest, that big, cold slab of steel can also be intimidating. You see the incredible meals online, but you're left wondering, 'Where do I even begin?' This book is the definitive answer. It's not just a collection of recipes; it's a structured, hand-held master plan designed to systematically eliminate the guesswork and turn your hesitation into pure confidence.

Here is the roadmap to your success:

✅ YOUR FIRST 4-WEEK GRIDDLE MASTER PLAN: Stop feeling overwhelmed! This cookbook provides a complete week-by-week guide to take you from unboxing to pro. Each week builds on the last, guaranteeing you'll build real skills and confidence.

✅ SEE YOUR SUCCESS WITH FULL-COLOR PICTURES: Never wonder what to do next. Every one of the 32 essential recipes is paired with a vibrant, full-color photograph, so you can see exactly how your delicious meal should look.

✅ THE 32 ESSENTIAL RECIPES YOU'LL ACTUALLY USE: We didn't just give you random recipes. We carefully curated the 32 most important dishes-from flawless smash burgers to perfect pancakes-that every Blackstone owner needs to know.

✅ FROM BREAKFAST TO DINNER, WE'VE GOT YOU COVERED: This starter kit offers incredible variety. Your 4-week plan includes sizzling breakfasts, crowd-pleasing lunches, and epic dinners that will make you look like a grilling hero from day one.

✅ THE ULTIMATE 2025 BEGINNER'S GUIDE: Get the most focused and up-to-date starting guide. Learn the core essentials-seasoning, temperature control, and cleaning-without the fluff, so you can start cooking amazing food faster.

It's time to unlock your griddle's true potential. Stop dreaming and start cooking-grab your copy now and become the master of your flat top grill.

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6

WEEK 2

Expanding Your Horizons

Sunrise Breakfast Hash with Chorizo and Sweet Potato

A great hash is a symphony of textures and flavors, and the griddle is the perfect stage for it. This isn't a mushy, one-pan mess. We’re going to cook each component with intention—crisping the potatoes, rendering the spicy chorizo, and finishing with perfectly jammy eggs. The sweet potato adds a beautiful color and a subtle sweetness that plays beautifully against the smoky heat of the chorizo. This recipe teaches you how to manage a multi-stage cook on one surface.

• Servings: 4

• Prep time: 15 minutes

• Cook time: 20-25 minutes

• Difficulty: Medium

• Dietary Notes: Gluten-Free, Dairy-Free.

Ingredients:

• 1 lb fresh Mexican chorizo, casings removed

• 1 large sweet potato (about 1 lb), peeled and cut into 1/2-inch dice

• 1 green bell pepper, cut into 1/2-inch dice

• 1/2 large yellow onion, cut into 1/2-inch dice

• 2 cloves garlic, minced

• 4 large eggs

• 1/4 cup chopped fresh cilantro

• Kosher salt and black pepper to taste

• Optional: Avocado slices and your favorite hot sauce for serving

Step-by-Step Instructions:

1. Preheat and Zone: Set up a two-zone fire on your griddle: one side on medium-high, the other on low.

2. Cook the Chorizo: Place the chorizo on the hot side of the griddle. Use your spatula to break it up into crumbles. Cook for 5-7 minutes, until it’s browned and the fat has rendered out.

3. Start the Potatoes: Use your spatula to move the cooked chorizo crumbles to the low-heat zone. Do not wipe the griddle! Leave the flavorful orange-red chorizo fat on the hot side. Add the diced sweet potatoes to this fat and spread them into an even layer. Let them cook, undisturbed, for 6-8 minutes to form a good crust.

4. Add the Veggies: Add the diced bell pepper and onion to the potatoes. Stir everything together and continue to cook for another 5-7 minutes, stirring occasionally, until the potatoes are tender and all the vegetables are softened. Add the minced garlic and cook for one minute more until fragrant.

5. Combine and Create Nests: Move the cooked chorizo back over to the hot side and combine it with the potato and vegetable mixture. Season with a little salt and pepper. Use your spatula to create four small wells, or "nests," in the hash.

6. Cook the Eggs: Crack one egg into each nest. Let them cook for 3-4 minutes, or until the whites are set but the yolks are still runny. You can use your melting dome here to help the tops of the eggs set faster.

7. Serve: Carefully scoop up each portion of hash with its egg and place it on a plate. Garnish generously with fresh cilantro and serve immediately with avocado and hot sauce.

My Personal Chef’s Tips:

• Using fresh, uncooked Mexican chorizo from the butcher counter is a game-changer. It’s packed with spices and renders a beautiful, flavorful fat that becomes the foundation of the whole dish.

• Don’t rush the sweet potatoes. Giving them that first, undisturbed sear is what creates the crispy, caramelized texture that makes a hash truly great.

• The final garnish of fresh cilantro is not just for looks; its bright, fresh flavor cuts through the richness of the chorizo and potatoes.

Variations:

• Different Potato: You can easily substitute Russet or Yukon Gold potatoes for the sweet potatoes.

• Add Cheese: Sprinkle with cotija or Monterey Jack cheese during the last minute of cooking.

• Vegetarian Option: Omit the chorizo and use a plant-based sausage, or simply add a can of drained and rinsed black beans with the vegetables. You'll need to add a bit more oil to start.

Estimated Nutritional Information (per serving):

• Calories: 550

• Protein: 25g

• Fat: 35g

• Carbohydrates: 30g

 

Lemon-Ricotta Griddle Cakes with Blueberry Compote

If the Week 1 pancakes were about diner-style comfort, these griddle cakes are about elegance. The addition of whole-milk ricotta cheese to the batter makes them incredibly moist, tender, and light, with a subtle, creamy flavor. The bright lemon zest cuts through the richness, and a simple, warm blueberry compote made right on the griddle elevates this to a five-star brunch dish. This recipe teaches finesse and delicate handling.

• Servings: Makes about 10-12 griddle cakes

• Prep time: 15 minutes

• Cook time: 15 minutes

• Difficulty: Medium

• Dietary Notes: Vegetarian.

Ingredients:

• For the Blueberry Compote:

  • 1 pint (2 cups) fresh blueberries

  • 2 tablespoons maple syrup

  • 1 tablespoon lemon juice

• For the Griddle Cakes:

  • 1 1/2 cups all-purpose flour

  • 1/4 cup sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup whole-milk ricotta cheese

  • 2 large eggs, separated

  • 2/3 cup milk

  • Zest of 1 lemon

  • Unsalted butter for the griddle

Step-by-Step Instructions:

1. Preheat and Make the Compote: Heat one side of your griddle to medium-low. In a small, griddle-safe saucepan or on a clear spot on the griddle itself, combine the blueberries, maple syrup, and lemon juice. Let it cook, stirring occasionally, for 8-10 minutes until the berries begin to pop and the sauce thickens. Move to a cool part of the griddle to keep warm.

2. Mix the Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate, medium bowl, mix the ricotta, egg yolks, milk, and lemon zest until smooth.

3. Whip the Egg Whites: In another clean bowl, use a hand mixer to beat the egg whites until stiff peaks form. This is the secret to a light-as-air texture.

4. Combine and Fold: Pour the ricotta mixture into the dry ingredients and gently fold until just combined. Then, gently fold in the whipped egg whites in two batches. Be careful not to deflate the whites—a few streaks are fine.

5. Cook the Griddle Cakes: Heat the main area of your griddle to medium-low, about 350°F. Butter the surface. Spoon about 1/4 cup of the delicate batter for each cake. These will not bubble as aggressively as traditional pancakes. Cook for 3-4 minutes, until the edges are set and the bottom is golden.

6. Flip Carefully: These cakes are delicate. Flip them gently and cook for another 2-3 minutes on the other side.

7. Serve: Serve immediately, topped with the warm blueberry compote.

My Personal Chef’s Tips:

• Separating the eggs and whipping the whites is not an optional step. This is what gives the cakes their signature loft and tender crumb.

• Use whole-milk ricotta. The low-fat versions contain too much water and will make your batter runny.

• Because this batter is so delicate, it won't spread much. You...

Produkt-Details

• Erscheint lt. Verlag: 5.8.2025
• Reihe/Serie: blackstone griddle cookbook with pictures
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Schlagworte: blackstone griddle cookbook 2025 • blackstone griddle cookbook for beginners • blackstone griddle cookbook recipes • blackstone griddle cooking recipes • blackstone griddle recipes for beginners • blackstone grill cookbook for beginners • easy recipes for blackstone griddle cookbook
• ISBN-10: 1-0670978-2-1 / 1067097821
• ISBN-13: 978-1-0670978-2-0 / 9781067097820