Pumpkin Crème Brûlée Ingredients: 3 Egg yolks ¾ cups Brown Sugar 8 oz Cream (full fat) 7 oz Pumpkin Puree ½ tsp Cinnamon ¼ tsp Muscat 1 pinch of Salt ½ cup White Sugar Preparation: Pre-heat your oven to 285 °F. Separate egg whites and yolks and transfer yolks to a bowl. Mix yolks with brown sugar and a pinch of salt. Mix well until sugar has completely dissolved. Now add the cream and beat until light and fluffy. You can do this with a fork, whisk or kitchen machine. Add puree and spices Now add the pumpkin puree, muscat

Grilled Apple Dessert Ingredients: 2 tbsp butter 4 apples (Jonagold) 3 tbsp brown sugar 4 egg yolks 4 tbsp white sugar 3 tbsp Calvados or Apple Jack Vanilla ice cream Preparation: Prep apples Caramelize apple wedges Melt the butter in a large skillet. Don’t over heat and reduce heat before butter starts to brown. Now add the apple slices in a single layer, sprinkle them with the brown sugar and caramelize – be careful to not burn the sugar. Continue to cook over moderate heat for about 10 Minutes while stirring occasionally, until the apple slices are lightly browned on

Baumkuchen Ingredients: Almond paste 1/2 cup Eggs 6 Butter 2 sticks Sugar 3/4 cup Flour 3/4 cup Vanilla sugar 1 tbsp Salt 1 pinch Amaretto 2 tbsp Chocolate chips 2 cups Preparation: Gently warm almond paste and butter together until no lumps remain. Beat eggs and sugar until the mixture is semi-stiff. Add almond-butter, salt and amaretto and beat until homogeneous, then fold in flour. Grill: Preheat the Otto Grill on the lowest setting. Butter a Drip Tray and spread a thin layer of the batter. Set the tray at the very bottom of the Otto Grill and bake the

Otto’s Grilled Rainbow Trout Ingredients: 4 gutted and cleaned trouts 2 organic lemons 1 bundle of flat parsley Sea salt Freshly ground black pepper Preparation: Prepare Rainbow Trout Trout doesn’t have to be skinned before grilling Best Fish Seasoning Otto uses lemon and parsley as the best fish seasoning seasoning. Otto prefers finely minced parsley but you can use whole leaves if you prefer. Then, zest the organic lemons finely. Place the parsley and lemon zest inside the whole fish along with sea salt and ground black pepper. Slice the lemon thinly. Then, halve the slices and put them inside

Grilled crawfish tails! Ingredients: For the grilled crawfish tail and marinade 4 Crawfish tails 3 ½ Tbs. butter 1 Garlic clove 1 Lime or lemon Preparation: Prepare the crawfish tail – defrost it properly Marinating the crawfish meat A marinade of melted butter with a fresh component such as lime or lemon tastes amazing on grilled crawfish or crawfish tail. To make it, melt 3.5 tbs of butter and stir in one tbs of lemon or lime juice. Add a pinch of salt and pepper to taste. Finely diced garlic is also a nice addition to the marinade, but use

Grilled Octopus Ingredients: Octopus Legs 8-12 octopus legs, marinated in red wine 1-2 sprigs fresh thyme 1 lemon Olive oil Salt Preparation: Best Way to Grill Octopus Traditionally, squid legs are pre-cooked in red wine slowly at a low heat before being processed further. But you need a lot of patience, because squid can become tough when cooked with too much heat causing a chewy and rubbery consistency. For this octopus recipe, we decided to use pre-cooked octopus. You will find it in every well-stocked supermarket, mostly in the freezer. Pre-cooked, octopus is very easy to prepare. Before you grill

Grilled Steak Pizza Ingredients: Pizza Dough 2.5 cups water 2.5 tsp. fresh yeast ¼ cup olive oil 2 tsp. sugar 8 cups of flour Salt to taste Italian Pizza Sauce 1 14.5 oz can of diced tomatoes 1 Tbsp. diced fresh basil leaves 1 Tbsp. diced fresh oregano leaves (or dried oregano) 3 garlic cloves, finely diced 1 onion, finely diced 1-2 bay leaves 2 Tbsp olive oil Salt and pepper to taste Steak Pizza Toppings 3 red onions 2 red bell peppers 1 jar of black olives Rocket, parmesan, salt and pepper to taste Preparation: How to make pizza

Grilled Lobster Tails with Garlic Herb Butter & Lime Ingredients: 4 lobster tails 1.5 cups butter 1 lime 2 cloves garlic 3 twigs parsley Salt and pepper Preparation: Prepare the garlic herb butter & lime marinade Grilled lobster tastes even more fantastic with a homemade marinade of melted garlic butter with a touch of lime. Melt the butter in a small pot on the stove. Then, add finely chopped garlic and the fresh parsley to the butter along with the lime juice. Season with salt and pepper. Grilling on the Otto Grill Heat the Otto Grill for about 5-10 minutes

Oyster au gratin with champagne and terragon Ingredients: 8 Oysters Zeeuwse Nr.0 (or other big oysters) 1/4 cup Champagne 1 sprig Terragon 2 Egg yolks 1 oz clairified butter 1 Tsp Lemonjuice Salt Pepper Preparation: For the sabayon Chop the terragon and bring it to a boil with the champagne, then keep it on low heat for 5 min in oreder to infuse. Bring a second pot with water to a boil and place a heatproof bowl in it. Add the champagne infusion, egg yolks and two tablespoons of the oyster liquid to the bowl and whisk until it thickens.

Asparagus with bacon and parmesan cheese Ingredients: 20 oz White asparagus 1 oz Butter 5 oz Bacon Parmesan cheese Parsley Lemon Salt Pepper Preparation: Peel the asparagus and cook in salted water until tender, about 6 minutes. Heat The Otto Grill on low heat for 3 minutes. Place the bacon on the grill and grill on Meat-O-Meter level 5 for 4 minutes, turning everything 1 time after 2 minutes. Grilling: Set The Otto Grill on low heat. Rub asparagus with a little vegetable oil and lightly salt and place in Otto’s Drip Tray. Grill on Meat-O-Meter level 3 for about

Grilled Zucchini Salad Ingredients: 1 yellow zucchini 2 cloves of garlic 1 red chili ½ bunch of parsley, chopped Olive oil Salt Freshly ground pepper Preparation: Slice Zucchini  First, slice the zucchini. The thickness is up to your preference but we prefer thin slices. To thinly slice the zucchini with a knife could take some time but if you have a sturdy, pure oak cutting board, the slicing should be easier. A mandolin could also be a handy tool to thinly slice the vegetable. Prepare Dressing Combine all the ingredients in a small bowl with olive oil. Season to taste

Classic French Onion Soup Ingredients: 0.5 lb Onions 2 garlic cloves olive oil 1 tbsp all-purpose flour 25oz beef broth 3oz white wine 2 laurel leaves 2 thyme branches 4oz grated Gruyère cheese butter pepper salt muscat 1 baguette Preparation: Cook the homemade onion soup Melt butter in a pot over medium heat. Add sliced onions and stir fry for about 20 minutes until onions turn light brown. Be careful to not overheat and burn! Now add your diced garlic and fry for 2 more minutes. Increase temperature to high, wait for a minute while stirring and add white wine.