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When serving a raclette meal, there is usually a heavy base food like potatoes,
bread
or tortillas that are warmed on the grill top or stone while guests use their individual
raclette dishes to warm their favorite cheeses and toppings in slots located under the
grill top or stone. Raw meats can be cooked on the grill top, or if precooked, can be
warmed on the stone or heated in the raclette dishes. When all of your ingredients
are thoroughly heated, place your potato, bread or tortilla on a plate. Fill with meats,
cheeses and toppings of your choice by scraping the ingredients from the raclette
dishes using the spatulas provided.
The following are suggested
ingredients. There is no limit to the combinations of
fl avors you can create. Try different combinations and different ingredients until you
fi nd your favorites. Season all meats to your liking. Try different cheeses, condi-
ments, sauces, fresh herbs and spices for extra fl avor. Quantities will vary depending
on party size.
TRADITIONAL
RACLETTE
–
Base Food:
Baby red or new potatoes or slices of
baguette style bread. Boil or bake potatoes ahead of time in microwave, stove or
oven. Warm bread or precooked potatoes on stone or grill top.
Suggested Ingredients: Meats
–
Sliced or cubed ham, sausage.
Cheeses
– Gou-
da, Swiss, Muenster or any raclette cheese.
Toppings
– Pickled Gherkin onions,
garlic, mushrooms, scallions, asparagus, broccoli, black olives, green olives, banana
peppers, dried herbs, fresh ground pepper.
MEXICAN
RACLETTE
–
Base Food:
Soft tortillas, tostadas or taco shells warmed
on the stone or grill top.
Suggested Ingredients:
Meats –
Mexican seasoned chicken breast, beef or pork
thinly sliced or cubed, fi sh, shrimp or Mexican sausage.
Cheeses –
Monterey Jack,
Cheeses – Monterey Jack, Cheeses –
Pepper Jack, Cheddar, Panela, Queso Blanco, Asadero, Chihuahua or Oaxaca.
Toppings
– Black olives, jalapeno peppers, banana peppers, red bell peppers,
chickpeas, refried beans, onions, tomatoes, lettuce, cilantro, garlic cloves,
guacamole, sour cream and salsa.
ITALIAN
RACLETTE
–
Base Food
:
Sliced Italian bread or bruschetta warmed on
the stone or grill top.
Suggested Ingredients:
Meats
–
Pepperoni, Italian sausage, prosciutto, Italian
spiced chicken.
Cheeses –
Mozzarella, Provolone, Ricotta and Gorgonzola.
Toppings
– Black olives, capers, artichoke hearts, anchovies, onions, green
peppers, tomatoes, mushrooms, garlic cloves, Italian seasonings.
AMERICAN RACLETTE –
Base Food:
Bread, rolls, baked potatoes or French-fried
potatoes. Precook potatoes in microwave, stove or oven. Warm bread or precooked
potatoes on stone or grill top.