Think beyond basic omelets or hibachi night with our Test Kitchen’s creative ideas for putting your flattop to work. We're sharing creative Blackstone-ready recipes for everything from breakfast to dessert. Once you've seasoned your griddle, it's an excellent cooking tool for a variety of dishes. These shortcut recipes make the most of summer meals cooked outside.
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Griddled Peaches and Cream
Griddle sliced peaches with a few tablespoons of butter and brown sugar until caramelized and brown. Serve with thick slices of griddle-toasted pound cake and whipped cream for a sophisticated yet easy dessert.
Hash Brown Breakfast Sandwiches
Frozen hash brown patties become the bun in this filling bacon, egg, and cheese sandwich that will kick-start game days. Everything cooks right on the griddle. To make 5 servings, cook a pound of bacon to desired crispiness. Cook 10 frozen hash brown patties in bacon grease until crispy and golden brown. Fry 5 eggs to desired doneness. To assemble, place a fried egg on one hash brown, top with bacon, American cheese slice, and another hash brown. Cover and cook until cheese is melted, flipping as needed to avoid burning. Our recipe testers were blown away by how crispy the hash browns got right on the griddle.
Test Kitchen Tip: If you're making these for a party or tailgate, wrap the cooked sandwiches in foil or parchment paper to easily hand them out to guests.
Related
Chocolate Chip Cookies
Make cookies to order “pancake-style” to suit everyone’s preferred texture. Cook 1 1/2-inch balls of (purchased or homemade) chocolate chip dough over low heat for about 10 minutes or until edges are set. Flip and cook to desired doneness. Serve with ice cream and extra chocolate chips.
Halloumi Crostini
Halloumi cheese stands up to heat well, making it an excellent ingredient for the flattop. To make it, cut halloumi into 1/2 inch-thick slices. Dredge slices in flour and shake off any excess. Cook in oil, without moving, until both sides are golden brown. To assemble, drizzle with hot honey, sprinkle with fresh thyme, and serve with griddled crusty bread for an elevated, low-fuss appetizer.
Test Kitchen Tip: To prepare the halloumi and bread on the stove top, heat a large cast iron or non-stick skillet over medium heat. Prepare and cook halloumi and sliced baguette as directed.
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