Mediterranean Grilling by Diane Kochilas

Author:Diane Kochilas
Language: eng
Format: mobi, epub, pdf
ISBN: 9780060556396
Publisher: IB Dave's Library
Published: 2007-05-16T07:00:00+00:00

P R OV E N ÇA L- S T Y L E L A M B B R O C H E T T E S

AS A Greek cook, it’s always interesting to me to see certain ingredients that I associate so closely with my own traditions—in this case lamb and organ meats—

prepared slightly differently. Lamb souvlaki is a common dish in Greece; so are kidneys and livers; and common, too, is the technique of grating onions. But the specifi c combination below, decidedly not Greek, is yet another reminder to me how similar, yet unique are all the cuisines of the Mediterranean.

M A K E S 6 S E R V I N G S

Remove the gristle from the kidneys and wash well, or if using livers, wash well.

12 lamb kidneys or 2 young

Combine the olive oil, salt and pepper, thyme, and grated onion with its lambs’ livers (optional)

juices in a bowl, and toss the lamb and kidneys or liver in the mixture.

1⁄3 cup extra virgin olive oil

Marinate, covered, for at least 3 hours or overnight.

Salt and freshly ground black

Heat the grill to hot and oil the grill rack.

pepper to taste

Thread the meat cubes onto skewers. Place on the grill and cook for about 2 tablespoons dried thyme

15 minutes, turning, for medium- rare lamb, or longer, to desired done-1 large onion, grated

ness. Serve immediately, with lemon wedges on the side.

11⁄2 pounds boneless lamb

loin, cut into 1- inch cubes

Vegetable oil for brushing grill

rack

6 (8- inch) metal skewers

Lemon wedges for garnish

94 MEDITERRANEAN GRILLING

P R OV E N ÇA L- ST Y L E B E E F T E N D E RLOINS WITH GA R LIC, B AC O N , A N D A N C H OV I E S

I STUMBLED on this dish years ago in a small restaurant outside of Aix. We had shipped our car from Port Elizabeth, New Jersey, to Antwerp and were making our way south and east, en route to Greece. We wended our way through Provence leisurely, savoring every meal and every glass of wine.

M A K E S 4 S E R V I N G S

Make the sauce: Cut the anchovies into small pieces. Place in the bowl of a food pro cessor with 2 tablespoons of the olive oil, the garlic, and For the sauce

pepper and pulse on and off until puréed. Place in a jar with the remaining olive oil. Set aside for at least 6 hours or up to 1 week, sealed and 3 anchovy fi llets

refrigerated.

1 cup extra virgin olive oil

Squeeze a little pinch of garlic onto each of the beef rounds. Combine the 1 garlic clove, fi nely chopped

salt, white pepper, and rosemary and rub over the meat.

Freshly ground black pepper to

taste

Heat the grill to medium-hot.

2 garlic cloves, fi nely chopped

Cut each bacon slice into three equal pieces. Thread a piece of bacon, one beef round, another piece of bacon, one more beef round, and one last 11⁄2 pounds boneless

beef tenderloin, cut into

piece of bacon onto each of the skewers.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.