Healthy Italian Cooking at Home

Category Archives: Sauces

 

 

IMG_0189In 2007 Jeff Hertzberg and Zoe Francois, authored, “Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking” and it does just that!

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You simply mix the recipe ingredients in a large bucket, cover and let the dough rise at room temperature for about 2 hours; then refrigerate for up to 2 weeks. You will have enough dough to make 3-4 loaves of bread or 3-4 pizzas with very little work. Once I discovered the Artisan Bread method, I have been making most of my breads following their process.

If you would like to know more about this method visit their website: http://www.artisanbreadinfive.com/.  The authors have recently written a book on how to make gluten-free bread with this method.

I like to use Italian “00” flour for making pizza. Italian “00” flour is lower in protein and makes a supple, smooth and easy dough to shape.The “00” refers to the grind of the flour and this flour is fine-textured. The resulting baked goods are light, airy and have a crisp snap to the crust. It’s ideal for pizza, flatbread, focaccia and crackers.

I purchase the flour from King Arthur. Of course, you can use other types of flour but the ingredient amounts will vary slightly.

Homemade Pizza with Oven Dried Tomatoes and Pesto

No Knead Pizza Dough

I use the method and recipe for the dough from “Artisan Pizza and Flatbread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois. The bucket should not be airtight, so leave the lid ajar or, do what I did, drill a tiny hole in the top center of the lid.

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Ingredients for the dough

  • 3 cups warm water (about 100 degrees F)
  • 1 tablespoon instant yeast
  • 1 tablespoons Kosher salt
  • 7 ½  cups 00 Italian Style flour

Ingredients for Oven Dried Tomatoes:

  • 2 pints grape tomatoes, halved
  • 2 garlic cloves, finely minced
  • 1/4 cup extra virgin olive oil
  • Salt & pepper

Ingredients for the topping:

  • 1 lb sliced mozzarella cheese
  • 1 recipe oven dried tomatoes
  • 1/4 cup homemade or store-bought basil pesto
  • Crushed black pepper
  • 1/2 cup grated Parmesan cheese

Directions for making the oven dried tomatoes:

Heat the oven to 300 degrees F.

Pour the oil into a rimmed baking sheet and sprinkle the minced garlic over the oil in the pan. Place the tomatoes in an even layer on the baking pan and sprinkle with salt and pepper.

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Bake for about 90 minutes until the juices have stopped running, the tomato edges are shriveled and the tomato pieces have shrunken slightly. Make ahead and store in the refrigerator.

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Directions for making the pizza dough:

Pour the water into a 5 quart bowl or lidded food container. Add yeast and salt to the water.

Measure the flour with the “scoop and sweep” method. (Dip cup into flour and scoop it up. Level the cup with the back of a knife.)

Add all the flour and mix with a wooden spoon. You only need to mix it until all ingredients are combined. No kneading is necessary. (The dough will be very moist and will actually conform to the shape of the container you put it in.)

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How the dough looks after it is mixed.

Cover, but don’t seal the lid tightly, and let the dough rise at room temperature until it begins to flatten on the top (about 2 hours).

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DO NOT PUNCH DOWN THE DOUGH! This method is designed to retain as much gas in the dough as possible. After rising, refrigerate the dough in the container and use the dough over the next 14 days. Once it’s refrigerated the dough will collapse and it will not rise again in the container — that’s normal. Extra dough may also be frozen with equally excellent results.

Directions for making the pizza:

Pull up and cut off a 1 1/3 pound piece of dough from the container of refrigerated pizza dough. My pizza pans are large, so I usually get 3 pizzas from a batch of dough.

Hold the dough in your hands and dust your hands with flour, as needed, to keep the dough from sticking to your fingers. Form a ball, by stretching the surface of the dough around to the bottom on all four sides and rotating the dough a quarter-turn as you go.

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Place the ball in an oiled pizza pan and press and stretch the dough to the edges of the pan. Cover with a kitchen towel and let rest for 30 minutes. Preheat the oven to 450 degrees F.

After the dough has rested, add the toppings.

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Place the sliced mozzarella on top of the dough. Spread the pesto sauce over the cheese layer.

Distribute the tomatoes evenly over the pizza and grind some fresh black pepper over the top.

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Sprinkle with the Parmesan cheese.

Place the pizza on the bottom rack in the oven and bake for 15-20 minutes. Let rest 5 minutes before cutting.

This will be one of the best pizzas you have ever had.

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chickencover

Like burgers and hot dogs or a rack of ribs, grilled chicken is a regular during the summer months. Whether skewered, flattened, brined, spiced or upended on a beer can, there are lots and lots of ways to cook it. However, just putting a breast or leg on the grill and serving it with a couple of sides can get pretty boring. Having a few recipes for how to make that grilled chicken look like a special dish are good to have in your file. When it is hot or you are busy, you don’t want to have to do a lot of preparation, either. You can even grill extra chicken on the weekend and use it up in a number of different recipes during the week – and it won’t even look like the same grilled chicken.

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Panzanella Salad with Grilled Chicken

Serves 4

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon salt, divided
  • 3/4 teaspoon coarsely ground black pepper, divided
  • 5 tablespoons extra virgin olive oil, divided
  • One quarter of an Italian loaf of bread, cut in 1’2 inch slices
  • 2 medium red peppers, sliced
  • 1 medium red onion, sliced
  • 1 lb. skinless, boneless chicken breast halves
  • 2 lb. plum tomatoes, diced
  • 1/4 cup small fresh basil leaves

Directions

Prepare outdoor gas or charcoal grill for covered, direct grilling on medium. Oil the grill grates.

Prepare vinaigrette:

In a large serving bowl, whisk together wine vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper and 2 tablespoons olive oil until blended; set aside.

Place bread slices, sliced peppers and sliced onions on a baking pan, brush bread slices, red pepper and onion slices with 2 tablespoons olive oil to lightly coat both sides; sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.

Brush chicken breasts with the remaining 1 tablespoon of oil and sprinkle chicken with 1/4 teaspoon of salt and 1/4 teaspoon of the pepper.

With tongs, place bread slices, red peppers, onion slices and chicken on the hot grill. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning them over once. As the bread, vegetables and chicken finish cooking, transfer them to a cutting board. Cut bread slices, chicken, peppers, and onions into 1/2-inch pieces.

Add the diced tomatoes, basil, bread, peppers, onion and chicken to the bowl with the vinaigrette; toss to combine. Let rest about 10-15 minutes to allow flavors to blend and serve.

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Chicken, Sausage and Pepper Skewers

Serves 6

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 sprig of rosemary, chopped
  • 2 tablespoons red wine vinegar
  • 2 1/2 lbs boneless skinless chicken thighs cut into 2” pieces
  • 2 bell peppers (red and green), cut into 1 1/2″-wide strips
  • 1 1/2 lbs. fresh Italian sausage cut into 2” pieces
  • Salt and pepper to taste

Directions

Heat an outdoor grill to medium and oil the grates.

On low heat in a small saucepan, heat oil and the chopped rosemary leaves. Once oil and rosemary start to sizzle, remove from the heat and cool to room temperature. This can be done in advance.

Whisk together 1/4 cup of the rosemary oil and the vinegar; add the chicken pieces and marinate for 30 minutes. Reserve balance of oil for grilling.

Remove chicken pieces from the marinade and lightly season with salt and pepper. Alternate the chicken, peppers and sausage on the skewers. Discard the marinade.

Reduce grill temperature to low and cook the skewers over low heat, turning frequently to avoid burning, about 5 minutes on each side.  Brush with the remaining rosemary oil during cooking.

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Pizza with Grilled Chicken, Kalamata Olives and Fresh Mozzarella

Ingredients

  • 1 portion pizza dough
  • 1/2 cup quick tomato basil sauce (recipe follows)
  • 1/4 cup pitted Kalamata olives , thinly sliced
  • 2 ounces leftover grilled chicken breast, cut in julienne strips
  • 8 oz. fresh mozzarella cheese, thinly sliced

Quick Tomato Sauce

  • 1 teaspoon olive oil
  • 1 onion, finely chopped
  • 1 tablespoon fresh garlic minced
  • 8 Roma (plum) tomatoes
  • 4 tablespoons basil , chopped
  • Sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon sugar

Directions

Press pizza dough out in a pizza pan. Lightly spread some of the tomato sauce over the dough. Arrange mozzarella slices, olives and chicken on top.

Bake at 450°F for 15 – 20  minutes or until the dough is crispy.

Quick Tomato Basil Sauce

(Makes about 3 cups)

Heat a medium saucepan and the oil over medium-high heat and sauté onion with garlic until the onion is golden, 5 minutes. Add tomatoes and simmer for about 15 minutes.

Carefully ladle tomato mixture in a blender or use a hand blender and process until smooth. Season sauce with basil, salt, pepper and sugar.

Store any remaining sauce in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.

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Pasta with Grilled Chicken and Spinach

Serves 4

Ingredients

  • 1 lb. chicken breasts, skin removed
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • 8 ounces uncooked linguine
  • 1 tablespoon extra virgin olive oil, plus extra for grilling
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh garlic
  • 1 cup whole milk
  • 1 cup lower-sodium chicken broth
  • 3 ounces Parmesan cheese, grated (about 3/4 cup)
  • 4 cups fresh baby (small) spinach leaves

Directions

Prepare an outdoor grill for medium-high heat. Oil the grill grates.

Brush the chicken with olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on the grill and cook for 8 minutes on each side or until done. Let stand 10 minutes and thinly slice.

Cook the pasta al dente. Drain well; keep warm.

Heat a large skillet over medium-high heat. Add the 1 tablespoon olive oil to the pan; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly.

Slowly, add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened. Add cheese, stirring until cheese melts.

Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and spinach; stir until spinach is barely wilted. Add pasta and chicken; toss to combine. Serve immediately.

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Warm Chicken Salad

Serves 4

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 pound asparagus
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon honey
  • 1 cup cherry tomatoes, quartered
  • 8 cups salad greens
  • 4 hard-cooked eggs, peeled and quartered

Directions

Prepare an outdoor gas or charcoal grill for covered, direct grilling on medium. Oil the grill grates.

In a serving bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt and black pepper. Remove 2 tablespoons of the dressing and set aside.

Break off the woody ends of the asparagus but leave the rest of the stalk whole for grilling.

Brush the chicken and asparagus with the reserved 2 tablespoons of dressing.

Grill the chicken about 12 minutes and the asparagus for 10 minutes or until chicken is cooked through and the asparagus are tender.

Cut the chicken into ½ inch slices. cut the asparagus into thirds.

Add dill and honey to the remaining lemon dressing in the serving bowl..Add the tomatoes, sliced chicken and asparagus. Mix well.

To serve:

Line each plate with 2 cups of salad greens. Equally divide the chicken mixture over the greens. Top with quartered hard-cooked eggs and serve.


eggplantcover

Eggplant comes in a range of shapes and colors. Globe eggplants are the largest and most common type. Different varieties of the plant produce fruit (yes, eggplant is a fruit) of different sizes, shapes and color. A much wider range of shapes, sizes and colors are grown in India and elsewhere in Asia. Colors vary from white to yellow or green, as well as reddish-purple and dark purple. Some eggplant have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple eggplant in white striping also exist.

Traditional, white-skinned, egg-shaped eggplant include ‘Casper’ and ‘Easter Egg’. Bi-colored cultivars with color gradient include ‘Rosa Bianca’, ‘Violetta di Firenze’, ‘Bianca Sfumata di Rosa’ (heirloom) and ‘Prosperosa’ (heirloom). I prefer the smaller version of the larger purple skinned eggplant that is often called Italian or baby eggplant, especially the Rosa Bianca variety. These have a somewhat more intense flavor, few seeds and the flesh is much more tender.

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Eggplant is at its best in the summer. The flesh of an eggplant should give a bit when gently pressed; it should have no hard spots. The skin should be shiny and smooth, not mottled. Stems should be green. Avoid any with brown or soft spots.

Whole eggplant will keep up to a few days in a cool place. Avoid storing in the refrigerator, as this will damage the eggplant’s texture. It is best to use eggplant as soon as you can because the flesh turns bitter quickly, even when they are not overripe. There are as many variations on the reasons for using salt on eggplant as there are celebrity chefs. The main reason to use salt on eggplant is because the fruit has a very high moisture content. When eggplant is broiled or sautéed in a pan, it will usually steam and end up being mushy. The solution is to draw the moisture out before cooking. By sprinkling salt on the eggplant, water is drawn to the surface. Crystals of salt (no matter what the size) dissolve in the moisture on the surface of the eggplant and form a concentrated salt solution. The high concentration of salt then pulls moisture from inside the fruit. Rinsing and patting dry the eggplant won’t result in it absorbing a significant amount of water (it is porous but not a sponge). The more salt you use or the longer it is on the eggplant, the more effective this technique will be.

The other reason given for salting eggplant is to remove bitterness. This is a bit of an old wives tale. Eggplant becomes bitter as it ages. All of the salt in the world can’t change that. The key is to buy fresh eggplant and use it quickly.

Eggplant has a great deal of flavor and it is good for you. There have virtually no calories (about 20 calories in a cup of raw fruit). There’s very little fat or carbohydrates but it has a fair amount of fiber (2 grams in a cup). Eggplant makes the perfect base for a variety of delicious entrees, side dishes and snacks.

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Eggplant Appetizer

For the grilled eggplant:

  • 8 – 1/2 inch slices eggplant
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt

Brush eggplant slices with olive oil. Sprinkle with salt. Grill directly over medium coals or medium heat for 8 to 10 minutes or until tender, turning once. Cool slightly.

For the dip:

  • 1 cup canned garbanzo beans (chickpeas), rinsed and drained
  • 1 tablespoon fresh mint leaves
  • 1 clove garlic
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1 cup grilled eggplant
  • 1/4 cup extra virgin olive oil

Garnishes:

  • Olive oil and fresh mint
  • Walnuts, toasted
  • Grilled pita wedges or focaccia

Directions

In a food processor finely chop chickpeas, mint and garlic. Add lemon juice, salt and grilled eggplant. With the processor running, add the olive oil in a steady stream and process until smooth. Transfer to a serving dish; drizzle with olive oil, sprinkle fresh mint and walnuts on top. Serve with grilled pita or focaccia.

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Pasta with Grilled Eggplant and Burrata Cheese

Burrata cheese is a creamier cousin of mozzarella. Pennoni pasta come from the Campania region and belong to the short, smooth diagonal pasta cuts.

8 servings

Ingredients

  • 5 medium eggplants, halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 garlic cloves, thinly sliced
  • 1 fresh red chili, thinly sliced
  • Coarse salt
  • 1 pound pennoni, rigatoni or orecchiette, cooked until al dente (1 cup pasta cooking water reserved)
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 8 ounces burrata or mozzarella cheese, torn into pieces
  • 1/2 cup small basil leaves

Directions

Heat an outdoor or indoor grill to medium. Brush eggplants with oil. Grill, turning occasionally, until soft and cooked through, about 25 minutes. Transfer to a cutting board; let cool. Coarsely chop eggplant.

Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add eggplant and chili; toss to coat. Season with salt.

Toss in pasta, reserved cooking water,  lemon zest and juice. Remove from heat. Stir in burrata and mint. Serve immediately.

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Grilled Vegetable Muffaletta

Serves 6-8

Ingredients

  • 1 medium eggplant, sliced into 1/2-inch rounds
  • Coarse salt
  • 1/2 cup pitted mixed olives, such as Kalamata and Cerignola
  • 2 pepperoncini (peppers), stemmed and seeded
  • 1/2 cup fresh parsley
  • 1/4 cup plain Greek yogurt
  • 1/4 cup olive oil, plus more for grilling
  • 4 plum tomatoes (1 pound), sliced into 1/2-inch thick rounds
  • 1 medium zucchini, cut lengthwise 1/4-inch-thick
  • 1 jar (12 ounces) roasted red peppers, patted dry
  • 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

Directions

In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes. Rinse and dry eggplant.

In a food processor, pulse olives, pepperoncini and parsley until very finely chopped. Transfer to a small bowl and stir in yogurt.

Heat a grill or grill pan to medium. Lightly oil the hot grill.

Mix eggplant, tomatoes and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.

Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini and tomatoes. Serve immediately or wrap tightly in plastic and refrigerate for up to 4 hours.

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Roasted Eggplant Wrap

4 servings

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1 tablespoon coarsely chopped fresh oregano leaves
  • Vegetable oil, cooking spray
  • 1 large eggplant, cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch cubes
  • 1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
  • 1 cup drained canned chickpeas, rinsed
  • 6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 4 ounces fresh mozzarella, thinly sliced
  • 4 whole-wheat wraps ( 8 inches each)

Directions

Preheat oven to 400 degrees F.

Whisk vinegar, lemon juice, 1 tablespoon oil and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.

Lightly coat a large rimmed baking sheet with cooking spray. Mix eggplant, zucchini, onion and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on the prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.

Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes and salt; season with pepper. Drizzle with vinaigrette; toss to coat.

Arrange mozzarella in the center of each wrap. Top each with 1 1/4 cups of the vegetable salad. Roll up and cut in half.

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Baked Eggplant Fries

Serves 3

Ingredients

  • 1 medium eggplant, peeled and cut into 1/2 inch thick slices
  • 1 1/2 cups panko crumbs
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon extra virgin olive oil
  • 1 cup Marinara (tomato) sauce

Directions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Stir together the panko, rosemary, thyme, paprika and salt in a shallow dish.

Cut each slice of eggplant into three somewhat equal pieces

In a separate dish, whisk the egg and olive oil together.

Dip an eggplant slice into the egg mixture and then dredge in the panko mixture. Place on the prepared baking sheet and repeat with the remaining eggplant.

Bake for 20-25 minutes, turning once, until the fries are crispy and golden brown. Serve immediately with heated marinara sauce.


grilledvegcover

What could be easier than making your entire meal on the grill? Cook vegetable side dishes alongside your main course for a quick summer meal. Here are some of my favorite vegetables to put on the grill.

Eggplant

Slice eggplant into planks (1/4” thick) and give them a quick dip in a marinade before putting them on the grill. A combination of balsamic vinegar, garlic, basil and olive oil is a good marinade for eggplant.

Bell Peppers

Bell peppers can be cooked two ways. Leave them whole and let them cook until charred all over for peeling, or cut them into chunks and grill until just blackened around the edges but still crisp.

Tomatoes

The flavor of tomatoes can vastly be improved by grilling. Cut them in half crosswise and place them cut-side down on an oiled grill. After three or four minutes turn them over and add a teaspoon of basil pesto. Cook for another three to four minutes then serve.

Zucchini

Zucchini is another vegetable made more delicious by a quick marinade before grilling. You can even use the same balsamic-basil marinade that you use for eggplant and vary the herbs for a different taste

Onions

The onions sharp and pungent flavor transforms into mellow and sweet on the grill. Cut the onion crosswise into half-inch slices and then run a skewer through it. Grill over medium rather than high heat to keep the outside from burning before the inside is cooked.

Corn

I do not leave corn in the husk for grilling because I don’t like the taste that charred husks leave on the corn. Simply brush with melted butter or olive oil and grill to get a charred effect. If you do not want charring, wrap in foil and grill.

Potatoes

Par-boil small potatoes until they are just about cooked through. Then thread them onto skewers and finish them on the grill. If you have some russet potatoes and a little time, make smoked potatoes. Build a fire for indirect grilling and add a handful of wood chips or chunks. Rub the potatoes with a little olive oil, then season with salt and pepper. Put them right on the grill and close the lid. Do not wrap them in foil. After 45 minutes to an hour the potatoes will be done (test like you would a baked potato).

Asparagus

Asparagus in season are hard to beat no matter how it is prepared, but just give them a few minutes on the grill and you have something even better. Make a little garlic aioli to dress the spears after they’re grilled for a delicious side dish.

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Grilled Summer Squash, Onions and Tomatoes

6 servings

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 3 medium zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch-thick slices
  • 1 large red onion, cut into 1/2-inch-thick wedges
  • Nonstick cooking spray
  • 1 cup red and/or yellow grape tomatoes

Directions

For the marinade: In a 3-quart rectangular baking dish, whisk together vinegar, olive oil, garlic, oregano, and salt. Add zucchini and onion, stirring to coat. Marinate at room temperature for 10 minutes.

Lightly coat a grill pan with cooking spray. For a charcoal grill, preheat a grill pan on an uncovered grill directly over medium coals for 15 seconds. Using a slotted spoon, remove zucchini and onion from marinade and place in the grill pan. Reserve marinade.

Grill vegetables for 5 to 6 minutes or just until tender and lightly brown, stirring occasionally. Stir in the tomatoes. Grill about 1 minute more or until tomatoes are heated through.

For a gas grill, preheat the grill. Reduce heat to medium. Preheat grill pan as directed. Add vegetables as directed above. Cover and grill as above.

Remove vegetables from the grill pan. Place on a serving platter. Drizzle reserved marinade over the vegetables. Toss to combine.

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Grilled Corn Salad

6 servings

Ingredients

  • 4 ears fresh corn on the cob
  • 1/2 cup of your favorite Italian salad dressing
  • 2 cups shredded fresh spinach
  • 2 cups red and yellow tomatoes, quartered
  • 2 teaspoons snipped fresh oregano or basil
  • 2 tablespoons finely shredded Parmesan cheese
  • Fresh oregano or basil leaves

Directions

Husk and silk corn. Brush each ear of corn with some of the Italian salad dressing. Place corn on the rack of an uncovered grill directly over medium coals. Grill for 15 to 20 minutes or until tender, turning often. (Or place brushed ears in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When cool enough to handle, cut kernels from the cobs (you should have about 2 cups kernels).

In a large bowl, combine corn kernels, spinach, tomatoes and the 2 teaspoons snipped oregano or basil. Add remaining Italian salad dressing; toss to coat. Spoon corn mixture into six small mugs or bowls. Sprinkle individual servings with Parmesan cheese. Garnish with oregano or basil leaves. Makes 6 servings.

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Chili-Roasted Potatoes

Here is another way to grill potatoes.

8 servings

Ingredients

  • 2 pounds fingerling potatoes or round red potatoes
  • Half of a 16 ounce package (about 2 cups) frozen small whole onions, thawed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper

Directions
Wash and dry potatoes. Quarter the round red potatoes, if using. Cut any large fingerling potatoes in half lengthwise, if using.

Place a 24 x 18-inch sheet of heavy foil on a flat surface. Place potatoes and onions on foil. Drizzle with olive oil; sprinkle with salt, chili powder, paprika and pepper. Bring up two opposite edges of the foil; seal with a double fold. Fold remaining ends to completely enclose the potatoes, leaving space for steam to build. Wrap with a second 24 x 18-inch piece of heavy foil to insulate.

Heat grill to medium. Grill the packets for 45 to 60 minutes or until the potatoes are tender, turning packet every 20 minutes. Serve warm. Makes 8 (2/3-cup) servings.

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Grilled Eggplant Rolls

Serves 6-8

Ingredients

  • 3 medium eggplant
  • About 1/3 cup olive oil for brushing the eggplant
  • Kosher salt and freshly ground black pepper
  • 1 cup ricotta cheese
  • 1 recipe for Basil Pesto, click here for my homemade recipe
  • 1 cup Tomato (Marinara) Sauce
  • 2 tablespoons fresh marjoram leaves

Directions

Preheat a gas grill or prepare a fire in a charcoal grill.

Trim the eggplant and cut lengthwise into 1/3-inch-thick slices, discarding the first and last slices from each one; you should have about 16-18 slices.

Lay the slices on a baking sheet and brush both sides with olive oil. Place over the hottest part of the grill, in batches and cook, turning once, until soft and golden brown, 3 to 5 minutes on each side; return the slices to the baking sheet as they are done.

Season the eggplant slices on both sides with salt and pepper and arrange the slices on a work surface with the narrow end of each slice toward you.

In a small bowl, mix the ricotta cheese and pesto until smooth and well blended. Season to taste with salt and pepper. Place about 1 tablespoon of the mixture on the narrow end of each slice of eggplant and roll up, not too tightly, like a jelly roll. Set aside.

Heat the tomato sauce and spoon the sauce onto a rimmed serving platter. Arrange the eggplant rolls seam side down in the sauce and sprinkle with the marjoram leaves.

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Grilled Vegetable and Mozzarella Salad

4 servings

Ingredients

  • 4 medium Roma tomatoes, halved lengthwise
  • 2 small zucchini, halved lengthwise
  • 1 medium yellow sweet pepper, seeded and quartered
  • 1 medium red onion, cut into wedges
  • 1 recipe Balsamic Vinaigrette, see below
  • 1 tablespoon olive oil
  • One 10 ounce package Italian mixed salad greens (romaine and radicchio)
  • 1/4 cup snipped fresh basil
  • 4 ounces fresh mozzarella cheese, cut into chunks
  • Snipped fresh basil

Directions

Place tomatoes, zucchini, sweet pepper, and onion in a large resealable plastic bag set in a shallow dish. Pour the Balsamic Vinaigrette over the vegetables in the bag; seal bag. Marinate at room temperature for 30 minutes, turning bag occasionally.

Drain vegetables, reserving vinaigrette.

For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium coals.  Grill sweet pepper and onion for 7 to 10 minutes or until crisp-tender, turning once. Grill zucchini for 5 to 7 minutes or until crisp-tender, turning once. Grill tomatoes, skin sides down, about 5 minutes or until soft and skins begin to char.

For a gas grill, preheat the grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as directed. Transfer vegetables to a cutting board; cool slightly.

In an extra-large bowl combine salad greens and basil. Add reserved vinaigrette; toss to coat. Arrange greens on a large platter. Cut grilled zucchini and sweet peppers into bite-size pieces. Arrange grilled vegetables and the cheese on top of greens. Sprinkle with snipped fresh basil.

Balsamic Vinaigrette

Ingredients

  • 1/4 cup white balsamic vinegar or regular balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

In a screw-top jar combine the balsamic vinegar, olive oil, brown sugar, salt and black pepper. Cover and shake well.


paninicover

Milan Panini Shop

Although the first U.S. reference to panini dates to 1956 and a precursor appeared in a 16th-century Italian cookbook, panini sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s, when office workers were looking for quick lunch choices. Trendy U.S. restaurants, particularly in New York, began selling the sandwiches, whose popularity then spread to other U.S. cities, each producing distinctive variations of of the sandwich.

Food historians generally agree, panini, as we know them today, originated in the sandwich shops of Italy, perhaps as early as the 1960s. A survey of newspaper articles confirms that the panini sandwich caught the American consumers attention in the mid-1970s. As time progressed, panini evolved from upscale fare to trendy sandwiches for everyone.

Panini for Lunch

Panini for Lunch

In many English-speaking countries, a panino (Italian pronunciation: [paˈniːno] from the Italian, meaning “small bread, bread roll”) is a grilled sandwich made from bread other than sliced bread. The plural form of “panino” in Italian is panini. Examples of the bread types used for panini are ciabatta, foccacia and Italian baguettes. The bread is cut horizontally and filled with deli ingredients or other foods and then pressed in a grill. There is widespread availability and use of sandwich presses, often known as “panini presses” or “toasted sandwich makers.”

paninirome

In Italy classic filling combinations are:

mozzarella, tomato (plus arugula and/or prosciutto);
prosciutto and fontina cheese
prosciutto, chese and olive tapenade;
bresaola, goat cheese or stracchino (plus lettuce and/or tomato);
speck (smoked cured prosciutto from Tyrol), arugula and cheese
grilled vegetables and cheese.

When Italian panini are offered outside of Italy, they tend to differ quite substantially. The biggest no-no’s are the use of:

More than one kind of meat (this is very unlikely in Italy);
Large amounts of meat (in Italy, more than a few slices would be considered overpowering);
Too many ingredients (in Italy, it’s never more than 3 or 4 in total);
Any kind of dressing (oil and vinegar are for salads, not for sandwiches);
Honey-mustard, barbecue sauce, spicy mayo (since they don’t exist in Italy).

paninimaker1976

Breville 1976

 

 

 

paninipress

 

 

 

 

Do you know who invented the sandwich press?

Thomas Edison. Before sandwich grills, people had to toast each slice of bread individually using an electric toaster or a griddle. The sandwich grill made it possible to brown two slices of bread at the same time. Unfortunately, Edison’s novel approach to sandwich-making didn’t get much attention from home cooks. It was discontinued in the early 1930s, according to the museum at Thomas Edison’s winter estate in Fort Myers, FL, where the celebrated scientist’s sandwich grill is on display. Edison’s contribution to the world of grilled sandwiches was entirely forgotten by the time Breville came out with its panini press in 1974.

A panini press, which is essentially a two-sided grill, used to grill a sandwich. This method may also be accomplished by placing the sandwich on a grill, pressing down firmly with a spatula, then turning the sandwich over and repeating the process. Depending on your preference, the outsides of the bread may or may not be buttered or brushed with extra virgin olive oil to give it a crisp texture.

Thinly sliced grilled chicken, turkey and roast beef can also make delicious panini. The meat needs to be cooked before being placed in the sandwich — grilling a panini only heats it through and does not actually cook the meat. After you’ve selected the bread, meat and cheese, decide on the extras.

Some popular additions to panini include spinach, roasted red peppers, basil, olive oil, olives, tomatoes, garlic, balsamic vinegar and oregano. For a vegetable panini, use eggplant or zucchini, or any other vegetable that can be grilled. Panini make for a delicious and filling meal that is simple and quick to make and one that can be customized to your tastes.

panini2

Classic Italian Panino

Serves 1

Ingredients

  • One 6″ rectangular piece focaccia or ciabatta bread
  • 2 thin slices prosciutto or speck
  • 2 thin slices taleggio or fontina cheese
  • 1⁄2 cup arugula
  • 2 tablespoons aged balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste

Directions

Split the bread in half and place prosciutto, fontina, and arugula on the bottom half. Drizzle with vinegar, season with salt and pepper and cover with the top half. Place in a panini press and grill just until the cheese begins to melt.

paniniporkItalian Pork Panini

2 servings

In central Italy, herb-and-garlic-seasoned pork roast is called porchetta. If you cannot find delicatessen porchetta (sold in some specialty food stores), use roasted pre-marinated Italian pork tenderloin. Cool the pork before cutting into thin slices. If you can’t find the olive mix, chop some garlic-stuffed green olives and mix in a bit of olive oil.

Ingredients

  • 4 slices (½-inch thick) Italian country bread
  • Olive oil
  • 6 ounces thinly sliced porchetta or cooked Italian-seasoned pork tenderloin
  • 2 tablespoons minced green olive mix or tapenade
  • 2 ounces sliced Asiago cheese

Directions

Preheat a panini grill or stove-top griddle pan.

Divide pork, olive mix and cheese between 2 slices of bread. Top with remaining bread.

Brush the outsides of the bread lightly with oil.

Place sandwiches on a panini grill or stove top griddle. Cover with grill top or a grill press.

Grill 2 to 3 minutes or until golden and cheese starts to melt.

panini1

Tomato, Artichoke and Fontina Panini

2 servings

Ingredients

  • 4 slices sourdough or multi-grain bread
  • 4 slices Italian Fontina cheese (3/4 ounce each)
  • 1/2 cup marinated artichoke hearts, well-drained and sliced
  • 1/2 cup fresh baby spinach
  • 4 slices tomato

Directions

On two slices of bread, layer half the cheese, artichokes, spinach, two slices of tomato and the remaining half of the cheese.

Top with the uncovered bread slices.

Cook on a panini maker or indoor grill until bread is toasted and the cheese melts.

paninigrilled

 

Grilled Vegetable and Cheese Panini

2 servings

Ingredients

  • One small onion (sliced)
  • 2 bell peppers, red or yellow (seeded and each cut in 4 wedges)
  • 2 zucchini (sliced)
  • 4 oz. (100 g) provolone, scamorza or fontina cheese (sliced)
  • One handful of fresh arugula
  • 1 tablespoon of olive oil
  • Salt and cayenne pepper
  • 4 slices (½-inch thick) Italian country bread

Directions

In a small skillet, saute the onion in olive oil over medium heat for 5 minutes, then lower the temperature and cook for an additional 15 minutes, stirring occasionally. Season with salt and cayenne pepper to taste.

Grill the bell peppers and zucchini on a stove-top or outdoor grill (lightly sprinkled with salt) for about 15 minutes over medium heat.

When the peppers are ready, put them aside and peel off the skin (it should come off easily – if it doesn’t, let the peppers rest for 10 minutes in a sealed zip-lock while they are still warm).

Assemble the sandwich by layering the cheese, the grilled vegetables, the onions and the arugula on one half of the bread slices. Cook the sandwiches in the press until the cheese melts.

panini5

Pesto Chicken Panini

2 servings

Ingredients

  • 2 (2- to 3-ounce) Ciabatta rolls or foccacia bread
  • Olive oil
  • 2 tablespoons basil pesto
  • 2 ounces mozzarella or fontina cheese, sliced
  • 6 ounces thinly sliced grilled or roasted chicken
  • 1 tomato, sliced thin

Directions

Preheat a panini grill or stove-top griddle pan.

Slice the bread in half. Spread the cut sides if the bread with pesto.

Top one side with chicken, cheese and tomatoes. Place the top on and brush lightly with olive oil, if desired.

Place in the grill or on a griddle. Cook 2 to 3 minutes until golden and the cheese starts to melt.


The Bacon's grow a variety of produce for their own consumption, including these bell peppers, at the Bacon Century Farm in Jonesborough, Tennessee. The farm is designated a Tennessee Century Farm, which was founded in 1891. In 2004, Bruce H. Bacon Jr., the grandson of founder Robert B. Bacon, obtained the land. JCI Photo- Jeff Adkins

Peppers are plentiful this time of year and can be found at a reasonable cost. So this is the perfect time of year to think about preserving some of the peppers you buy for the winter months when they cost a fortune.

Some of the pepper varieties that are common are: California Wonder, Big Bertha Green, Red, Yellow and Orange Bell, Marconi, Italian Roaster, Mariachi, Pimento, Super Cayenne, Chinese Lantern, Jalapeno, Hot Banana, Cajun Belle, Cubanelle, Poinsettia and Sangria.

Peppers are extremely easy to freeze. Wash them, pat them dry, chop or slice them, place them in a freezer bag and store them in the freezer! Diced into small chunks, peppers are ready for casseroles, egg dishes, stir fry, fajitas, etc. Whole peppers are perfect for stuffing and baking. Defrosted frozen peppers will be a little mushy but they are perfect for cooking.

Of course, you know you can add peppers to omelets, soups, pizza or pasta. One of my favorite recipes is to make roasted red peppers. They are delicious in salad, on pizza and in sandwiches. They are also perfect for an antipasto platter.

peppers1

Roasted Red Peppers

Wash and dry red peppers – leaving them whole with the stem intact. Char the peppers using an outdoor grill set for  medium heat. Place the peppers directly on the grate until one side is charred. Work carefully so that as soon as one section of a pepper is blackened, turn the peppers to a side without charring. (Charring can also be done on a grill pan or in the broiler.)

Once all the sides of the peppers are blackened, place them in a large bowl.  Cover the bowl with a clean towel. (Or place in a plastic bag and seal or place in a brown paper bag and close it.) The steam will help to loosen the skin, making them easy to peel once they cool.

When the peppers are cool to the touch, remove and discard the skins. Remove the stem, seeds and ribs. Cut in quarters. Place in a covered container and drizzle with a little olive oil and vinegar. They will keep for a few weeks in the refrigerator.

peppers6

Roasted Red Pepper Sauce

You can make a delicious sauce from the roasted red peppers that you can use over grilled meat or over pasta.

Ingredients

  • 2 large roasted red peppers
  • 1/4 cup extra virgin olive oil
  • 1 large garlic clove, smashed
  • Salt & Pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon red chili flakes
  • Basil leaves

To make the pepper sauce:  Place all of the ingredients in a processor and pulse until smooth. Add salt and pepper to taste. Garnish with basil leaves.

peppers2

Italian Vegetable Soup

4-6 servings

Ingredients

  • 1 tablespoon olive oil
  • 8 oz. boneless chicken, cut into small cubes
  • 2 Italian frying peppers, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 hot pepper, diced or 1/4 teaspoon dried crushed red pepper
  • 1 onion, chopped
  • 3 stalks celery, diced
  • 1 carrot, diced
  • 3 large garlic cloves, chopped
  • 2 tablespoon fresh basil, sliced
  • 2 teaspoons fennel seeds, crushed
  • 6 cups canned low-salt chicken broth
  • 1 cup dried short pasta
  • Grated Parmesan cheese

Directions

Brown chicken in a Dutch oven or a stock pot with the olive oil.  Add the peppers, onion, celery, carrot and garlic to the pan and sauté until the vegetables are tender, about 5 minutes.

Add seasonings and broth. Cover the pot and simmer 10 minutes. Increase heat to high and bring soup to boil. Add pasta and boil until tender, about 5-6 minutes.

Season soup to taste with salt and pepper. Serve with grated cheese.

peppers3

Italian Pepper & Egg Sandwich

My favorite sandwich growing up.

4 servings

Ingredients

  • 4 green or red bell peppers (or Cubanelle or Italian sweet frying peppers) seeded and sliced.
  • 1 small onion, sliced thin
  • 5 large eggs, whisked in bowl with 1 tablespoon water
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Grated Parmesan or Romano Cheese
  • 1 loaf of Italian bread, sliced or 4 ciabatta rolls
  • Crushed red pepper

Directions:

In large skillet add olive oil and garlic and saute on low until garlic is golden, (do not burn). Add peppers and onion, season with salt and pepper, stir to coat the vegetables with oil.

Continue cooking on low heat, stirring frequently, until the peppers are soft. Raise heat to med-high and add eggs, stirring well to mix the eggs into the peppers.

Cook eggs thoroughly, but be careful not to burn them. Sprinkle with cheese and red pepper. Serve on an Italian roll or on Italian bread.

peppers4

Rigatoni with Peppers & Pancetta

Sometimes I add sliced and browned Italian sausage instead of the pancetta.

5 servings

Ingredients

  • 10 ounces dried rigatoni
  • 4 slices pancetta, cut into small pieces
  • 1 tablespoon olive oil
  • 1 large red bell pepper, cut into strips
  • 1 large yellow bell pepper, cut into strips
  • 2/3 cup sliced onion
  • 1 teaspoon finely chopped fresh garlic
  • 1/4 cup small pitted ripe olives
  • 1/4 pound Provolone Cheese, shredded
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/4 cup chopped fresh parsley

Directions

Cook rigatoni just to the al dente stage. Drain.

Cook the pancetta in a large skillet over medium-high heat until crisp. Remove the pancetta from the pan; set aside.

Add the olive oil, bell peppers, onion and garlic to the reserved pan drippings in the skillet. Cook over medium heat, stirring occasionally, until the peppers are tender.

Add cooked rigatoni, pancetta and all the remaining ingredients except the parsley. Continue cooking, stirring occasionally, until the cheese is melted. Sprinkle with parsley and serve.

peppers5

Baked Chicken, Sausage, Potatoes and Peppers

Serves 6-8

Ingredients

  • 1 tablespoon olive oil
  • Salt and Pepper
  • One 3 lb. organic chicken, cut into 10 pieces or 1 whole bone-in chicken breast, cut into 4 pieces and 6 bone-in thighs,skin removed
  • 1 pound Italian sausage (pork, chicken or turkey), cut into 2 inch pieces
  • 2 garlic cloves, minced
  • 2 lemons
  • 2 teaspoons dried oregano
  • 4 medium baking potatoes, cut in fourths
  • 2 green and 2 red bell peppers, cut into one inch strips
  • 1 large sweet onion, cut into eighths

Directions

Preheat the oven to 450 degrees F.

Pour 1 tablespoon olive oil in the bottom of a roasting pan and spread over the bottom of the pan. Place the chicken in the pan, skin side down.

Salt and pepper both sides of the chicken pieces and scatter the sausage around the chicken.

Bake 15 minutes. Turn the chicken and sausage pieces and bake 15 minutes more.

Squeeze the lemons over the chicken and place the lemon skins in the roasting dish. Sprinkle chicken with minced garlic and the oregano.

Add the potatoes, onions and peppers to the pan and sprinkle with salt.

Lower the oven temperature to 400 degrees F.

Cover the pan with foil and bake 1 hour, turning the ingredients after 30 minutes. Serve with warm crusty bread, if desired.

 


skewercover

Question of the day: Do we spell these skewers – kabobs or kebabs?

Answer: The USA uses kabob but the rest of the world uses kebab.

However, nothing says summer like grilling delicious kebabs. There’s no mistaking the aroma of fresh ingredients sizzling over a smoky grill. Best of all, whether you choose steak, chicken, pork, lamb or vegetables, kebabs are easy to prepare and cook.

The following tips for using skewers will help you with the kebab-making process.

  • Soak wooden skewers in water for 30 minutes before using them, so they won’t burn during cooking.
  • If you prefer metal skewers, which have a long life, use square or twisted types, which will hold the food better than round ones.
  • To keep food from slipping off during cooking and turning, use two parallel skewers rather than a single skewer.
  • If you’re using a wooden skewer, as you thread the food move the pieces close together, with no space showing. If the skewer is metal, you can leave small spaces between the pieces.
  • When using foods with different cooking times (such as shrimp and beef), don’t combine them on the same skewer. Instead, make skewers of just shrimp and just beef, start cooking the beef first and then the shrimp. Combine them on a serving platter.

Skewer recipes are also great for appetizers. You can cook an army’s worth of these space savers at once. Grill skewers over medium-high heat. The following appetizer recipes make four skewers each.

Artichoke + Crusty Bread: Skewer two 15-ounce cans artichoke hearts (drained and dried on paper towels) and 2 1/2 cups torn crusty bread. Generously drizzle with olive oil and season with salt and pepper. Grill, turning, until lightly charred, 2 to 3 minutes.

Eggplant + Bell Pepper: Skewer 1 cubed eggplant and 1 cubed bell pepper. Generously drizzle with olive oil and season with salt. Grill, turning, until tender and lightly charred, 8 to 9 minutes. Sprinkle with red-chili flakes.

Potato + Celery + Onion: Skewer 8 ounces boiled and halved small potatoes, 2 stalks celery (peeled and cut into chunks) and 1 red onion (cut into wedges). Drizzle with olive oil and season with salt. Grill, turning, until tender and lightly charred, 7 to 8 minutes. Sprinkle with minced fresh chives.

Tomato + Bocconcini: Skewer 1 1/2 pounds cherry or grape tomatoes. Drizzle with olive oil and season with salt. Grill, turning, until bursting and charred, 4 to 5 minutes. Add 1 to 2 bocconcini to the skewer ends and grill, 30 seconds more. Sprinkle with fresh oregano.

Scallion + Mushroom: Skewer 5 ounces trimmed mixed mushrooms and 4 scallions (cut into 3-inch pieces). Drizzle with olive oil and season with salt and pepper. Grill, turning, until tender and lightly charred, 3 to 4 minutes.

skewer1

Pesto Shrimp Kebabs

4 (serving size: 2 skewers)

Ingredients

  • 3 tablespoons basil pesto
  • 1 tablespoon lemon juice
  • 32 large shrimp, peeled and deveined
  • 16 (1-inch) squares red bell pepper
  • 16 (1-inch) squares yellow bell pepper
  • 8 (8-inch) skewers
  • 1/4 teaspoon kosher salt
  • Olive oil cooking spray

Directions

Combine pesto, lemon juice and shrimp; toss. Let stand 5 minutes.

Thread shrimp and red and yellow bell peppers alternately onto skewers. Spray the skewer ingredients with olive oil cooking spray. Sprinkle evenly with salt. Place skewers on a grill rack coated with oil.

Grill 7 minutes, turning skewers occasionally for an even char.

Note: If using wooden skewers, soak them in water for 20 minutes before grilling.

skewer2

Grilled Chicken Panzanella Kebabs

Serves 8

Ingredients

  • 4 tablespoons white-wine vinegar
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 8 oz. boneless skinless chicken breast halves, cut into 1-inch cubes
  • 24 pearl onions, peeled
  • 1 pound small zucchini, cut crosswise into 1/2-inch rounds
  • 2 orange or yellow bell peppers, seeded and cut into 1-inch squares
  • 24 cherry tomatoes
  • 10 ounces unsliced day-old hearty country bread, crusts removed, cut into 1-inch cubes

Directions

In a plastic container with a tight-fitting lid, combine the vinegar, oil, honey, 1/2 teaspoon salt, pepper and chopped herbs. Shake well to combine and set the marinade aside.

Heat a grill or grill pan over medium heat and oil the grates. Skewer the ingredients, pairing the chicken and onion together, the zucchini and pepper together and the tomatoes and bread together. Brush the kebabs with the reserved marinade.

Grill the chicken-and-onion skewers until the chicken is cooked through and onions are tender, turning often, about 10 minutes. Cook zucchini-and-pepper skewers until vegetables are tender, turning often, about 7 minutes. Cook tomato-and-bread skewers until bread is toasted and tomatoes soften, turning often, about 5 minutes.

Serve skewers at room temperature. Season with remaining salt.

skewer4

Pineapple Pork Kebabs

4 servings

Ingredients

  • 1 tablespoon vegetable oil, plus more for the grill
  • 1/2 cup honey
  • 1/4 cup pineapple juice
  • 1 teaspoon grated fresh ginger
  • Coarse salt and ground pepper
  • 1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
  • 2 medium red bell peppers, cut into 1 1/2-inch pieces
  • 2 scallions, thinly sliced
  • 1 lime, cut into wedges, for serving

Directions

Heat grill to medium; lightly oil the grates.

In a small bowl, whisk honey, ginger and pineapple juice together; season with salt and pepper.

Alternately thread pork and bell peppers onto skewers; season with salt and pepper.

Grill, brushing occasionally with the honey mixture, until pork is cooked through and the peppers begin to char, 10 to 15 minutes.

Serve the kebabs with the remaining honey mixture and lime wedges.

skewer3

Marinated Swordfish Kebabs

Serves 4

Ingredients

  • One pound 1-inch-thick swordfish steaks, rinsed and patted dry, cut into 24 cubes
  • Kosher salt and freshly ground black pepper
  • One 8-ounce container plain nonfat Greek yogurt; 4 tablespoons reserved
  • 2 tablespoons chopped parsley
  • 8 metal skewers
  • 8 red cherry tomatoes
  • 4 yellow cherry tomatoes
  • 4 scallions, halved, then sliced

Directions

Season the fish with salt and pepper.

Combine the yogurt and 1 tablespoon parsley in a shallow baking dish and add the fish, turning to coat. Marinate the fish for 15 minutes at room temperature or for 1 hour in the refrigerator.

Meanwhile, combine the reserved yogurt, ¼ teaspoon salt and the remaining parsley in a small bowl and mix well.

Thread the skewers, alternating the fish, tomatoes and scallions.

Prepare a stove-top griddle or outdoor grill and oil the grates. Grill the kebabs 3 to 4 minutes per side or until the fish is cooked. Serve with the yogurt sauce on the side.

skewer5

Grilled Fruit Kebabs with Chocolate Sauce

Ingredients

Fruit

  • Pineapple, cut into large cubes
  • Strawberries, hulled
  • Bananas, quartered

Sauce

  • 3/4 cup/180 mL semisweet chocolate chips
  • 1 5-ounce can evaporated milk (2/3 cup/160 mL)
  • 2/3 cup/160 mL sugar
  • 1/4 cup/60 mL butter

Directions

Preheat a gas or charcoal grill to medium-high. Oil the grill grates.

To prepare the sauce: Melt chocolate chips and butter over low heat in a small saucepan. Add in the sugar and slowly whisk in the evaporated milk. Bring mixture to a boil, reduce heat and stir for 8 minutes. Remove and set aside.

Thread pieces of fruit onto skewers. Place on the grill and cook for 4 to 6 minutes, turning once halfway through cooking.

To serve: Push contents from skewers onto dessert plates and serve with warm chocolate sauce.



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