The people's voice of reason
The people's voice of reason
The FIFA World Cup has a way of bringing the world together through competition, tradition, and celebration. These seven globally inspired recipes showcase distinctive flavors from across the globe. They feature everything from Korean-style pork chops to Mexican carne asada to Irish comfort food. Below, Wildfire Outdoor Living shares recipes made for gathering with friends and celebrating every goal.
Bring the vibrant flavors of South Korea to your table with these Korean chili pork chops topped with leek and sesame relish. The juicy grilled pork is paired with a crisp leek and sesame relish and topped with crunchy fried shallots and garlic for a dish that's packed with flavor!
Prep Time: 15 minutes (plus 10 minutes resting)
Cook Time: 6 minutes
Servings: 4
Ingredients
Instructions
1. Season the Pork Chops
Generously season both sides of the pork chops with the Korean chili seasoning. Let them rest for 10 minutes.
2. Preheat the Grill
Set to medium-high heat and preheat while the pork chops rest.
3. Grill the Pork Chops
Place the pork chops on the grill and cook for 3 minutes. Flip and cook for another 3 minutes, until they develop gentle char marks.
4. Plate and Serve
Remove from the grill and plate. Arrange dollops of leek and sesame relish on top. Sprinkle with fried shallots and fried garlic chips. Garnish with fresh parsley and serve immediately.
Prep Time: 5 minutes
Yield: Enough for 4 pork chops
Ingredients
Instructions
1. Combine
Add all ingredients to a small bowl.
2. Mix
Stir until fully combined.
3. Use
Apply generously to both sides of the pork chops before grilling.
Prep Time: 10 minutes
Yield: About 1 cup
Ingredients
Instructions
1. Combine
Add leeks, parsley, sesame seeds, lemon juice, sesame oil, and salt to a small bowl.
2. Mix
Stir until fully combined.
3. Use
Spoon dollops directly onto the plated pork chops.
Inspired by the rich flavors of Turkish shawarma, these chicken shawarma quesadillas feature spice-marinated chicken that is grilled to perfection, stuffed into crispy, cheesy tortillas, and served with fresh toppings. This is a delicious fusion recipe that makes it a perfect addition to your World Cup spread.
Prep Time: 10 minutes
Marinating Time: 2 hours
Servings: Enough for 2 pounds of chicken thighs
Ingredients
For marinade:
Instructions
1. Make the Chicken Shawarma Quesadilla Marinade
In a medium bowl, whisk together Greek yogurt, tomato paste, olive oil, garlic, onion, salt, paprika, oregano, cinnamon, and black pepper until fully combined.
2. Marinate the Chicken Shawarma
Add sliced chicken thighs to the bowl. Toss until the chicken is thoroughly coated in the yogurt mixture. Cover and refrigerate for at least 2 hours before cooking.
3. Preheat the Griddle
Set to medium heat and preheat for 15 minutes.
4 Cook the Chicken Shawarma
Drizzle olive oil on the hot griddle. Add the marinated chicken and cook for about 10 minutes, flipping occasionally, until browned and fully cooked through.
5. Cook the Onions
In the same area of the griddle, add sliced onions with a little more olive oil. Cook until golden and softened.
Tip: Cooking the onions alongside the chicken allows them to soak up the savory shawarma spices, adding even more depth to your quesadilla filling.
6. Assemble the Chicken Shawarma Quesadillas
Oil the other side of the griddle. Place a flour tortilla down, then layer with shredded cheese, cooked chicken, onions, and fresh cilantro. Fold.
7. Griddle Until Crispy
Cook the quesadilla on both sides until the cheese melts and the tortilla is golden-brown and crispy.
8. Serve
Slice and serve hot with avocado, extra cilantro, and your favorite salsa.
Inspired by one of Ireland’s most cherished comfort foods, this loaded colcannon gets a grilled upgrade. Packed with creamy potatoes, crispy bacon, melted cheese and tender cabbage cooked on the griddle makes the perfect companion to your global grilling menu.
Prep time: 5 minutes
Cook time: 40 minutes
Servings: 2-3
Ingredients
Instructions
1. Preheat the Griddle
Heat up the griddle to 375 degrees.
2. Prepare Bacon
Fry bacon on the griddle; when crispy, remove the bacon and set aside on a
paper-towel lined plate.
3. Add Cabbage
Add shredded cabbage on top of bacon grease. Sauté until soft, less than 10 minutes.
4. Prepare the Potatoes
Add water and salt to taste in a large pot; boil the potatoes until fork-tender, then strain. Add the potatoes back into the pot with butter, heavy cream, and milk to potatoes, and mash with a potato masher.
5. Add Cabbage, Bacons, and Other Ingredients
Add cabbage, bacon, green onion, and cheddar cheese, stirring to combine.
6. Season to Taste
Add salt and pepper to taste.
Bring the bold flavors of Mexico to your World Cup celebration with these carne asada tacos. Marinated flank steak is seared to perfection on the griddle before being topped with a charred onion salsa, wrap in a warm corn tortilla and garnish to taste.
Prep Time: 15 minutes (plus overnight marinade)
Cook Time: 15 minutes
Servings: 4
Ingredients
Instructions
1. Blend All the Ingredients for the Marinade
In a blender, add guajillo pepper, chipotle puree, avocado oil, garlic, cumin, coriander, salt, orange juice, and chopped onion. Blend until smooth.
2. Marinate the Beef
Place your flank steak in a shallow dish or zip-top bag. Pour the marinade over it, ensuring every part of the steak is well-coated. Refrigerate overnight (or a minimum of 4 hours) for maximum flavor.
3. Preheat Your Griddle
Set the griddle to medium heat and let it preheat for 30 minutes.
4. Cook the Steak
Drizzle avocado oil on the hot surface. Carefully lay the flank steak on the griddle. Cook for about 8 minutes per side for medium-rare to medium doneness (adjust time to taste).
5. Rest the Meat
Remove the steak from the griddle. Let it rest for 5 minutes to retain its juices before slicing.
6. Warm the Tortillas
While the steak rests, place corn tortillas on the griddle for 30-60 seconds per side, or until warm and pliable.
7. Slice and Serve
Slice the rested flank steak against the grain. Spread some salsa on a tortilla, add a few slices of steak, and top with cilantro, avocado, or your favorite garnishes.
Ingredients
Instructions
1. Char the Onions and Jalapeños
On the preheated griddle (on high), drizzle a small amount of oil. Place the onion and jalapeño halves, cut-side down. Cook until they develop a nice char, then flip and char the other side.
2. Dice and Add Remaining Ingredients
Dice the charred onions and jalapeños. In a bowl, combine with the diced tomatoes. Season with salt and lemon juice.
3. Rest the Salsa
Let the salsa rest for 30 minutes to develop the flavors fully.
A nod to Australia’s love for outdoor grilling, this grilled lamb with pea and mint pesto recipe is a fan favorite. Every bite is filled with juicy, perfectly grilled lamb balanced by a fresh pesto that’s filled with flavor.
Prep Time: 15 minutes
Cook Time: 16-24 minutes
Servings: 2-4
Ingredients
Instructions
1. Prepare the Lamb
Remove lamb racks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season generously on all sides with salt (and pepper if desired).
2. Preheat the Grill
Set the grill to medium heat and preheat for 10 minutes.
3. Grill the Lamb
Place lamb racks on the preheated grill, fat side down first. Grill to desired doneness:
Medium-Rare: About 8 minutes per side
Medium: About 10 minutes per side
Medium-Well: About 12 minutes per side
Use a meat thermometer for the most accurate results.
4. Rest the Lamb
Transfer lamb to a cutting board and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
5. Serve
Spread a generous layer of pea and mint pesto on each plate. Slice the lamb racks between the bones into individual chops. Arrange lamb chops over the pesto. Garnish with additional fresh mint leaves if desired.
Ingredients
Instructions
1. Toast the Pine Nuts
In a dry skillet over medium-low heat, toast pine nuts until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning. Set aside to cool slightly.
2. Make the Pesto
Add peas, mint leaves, garlic, toasted pine nuts, and Parmesan to a food processor or blender. Pulse several times to roughly chop ingredients. With the machine running, slowly drizzle in olive oil until you reach desired consistency. Season with salt to taste. For added brightness, stir in a squeeze of fresh lemon juice (optional). Set aside at room temperature if using within an hour, or refrigerate until needed.
Renowned for its world-class beef and asado tradition, Argentina has one of the most iconic grilling experiences in the world. This chimichurri steak pairs perfectly with a vibrant herb sauce for a dish that is beloved across the world.
Prep Time: 5 minutes
Cook Time: 12-20 minutes
Servings: 4
Ingredients
Instructions
1. Preheat the Griddle
Set to medium-high and preheat for 15 minutes.
2. Season the Steaks
Generously season each steak with salt only, allowing the natural beef flavor and grill smokiness to shine.
3. Grill the Steaks
Grill steaks about 6-10 minutes per side, adjusting cook time based on your desired doneness:
Medium-rare: approximately 6 minutes per side
Medium: about 8 minutes per side
Medium-well: about 10 minutes per side
4. Rest, Slice & Serve
Once grilled, remove the steaks and let them rest for 5 minutes. Slice steaks and arrange them on serving plates. Generously drizzle chimichurri sauce over the steaks, letting some oil pool beneath for dipping. Sprinkle with chopped chives and enjoy.
Prep Time: 10 minutes
Rest Time: 1-2 hours (preferably overnight)
Servings: Enough for 4-6 steaks
Ingredients
Instructions
In a bowl, combine olive oil, parsley, oregano, red bell pepper, chives, red wine vinegar, garlic, and salt. Whisk thoroughly until fully blended. Allow the chimichurri to sit at room temperature for at least 1-2 hours.
This story was produced by Wildfire Outdoor Living and reviewed and distributed by Stacker.
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