SUMMER SOLSTICE

  • Grilled Greek Peppers
  • Marinated Grilled Asparagus
  • Veal Chops w/ a Port and Red Wine Glaze
  • Baby Pork Back Ribs
  • Potato and Watercress Salad

GRILLED GREEK PEPPERS

4 sweet peppers (Bell & Romano if available) in mixed colours
1 tablespoon plus 4 tablespoons of quality olive oil (15ml plus 60ml)
2 tablespoons of chopped fresh oregano (30ml)
6 oz of crumbled feta cheese
1 cup of black olives, seeded and quartered (250ml)
Salt and pepper to taste

Prepare the barbecue.


Split the peppers lengthwise and remove the seeds and membrane. Rub 1 tablespoon of olive oil all over the pepper strips. Place them on a tray with the hollow portion facing upward.

Lightly season the peppers being careful not to over season as the cheese is also salty.

In a separate bowl, combine oregano, and remainder of the olive oil. Drizzle some of the dressing over the peppers.

Once the flames on the grill have died down, rake the coals to one side. Lightly oil the grill rack over the coals. When the coals are medium hot and have a light coating of ash, place the peppers hollow side down on the side of the grill without the coals.

Close the lid and let the peppers cook for approximately 5 minutes.

Flip the peppers and divide the feta cheese and olives between the strips evenly. Drizzle with more of the dressing and allow to cook for another 5 minutes or until the pepper is lightly charred.

Yield: 8 servings

MARINATED GRILLED ASPARAGUS

2 pounds of fresh asparagus with thick stalks
2 teaspoons of dried oregano (10ml)
2 sprigs of fresh rosemary, stems removed
1 teaspoon of salt (5ml)
1 teaspoon of pepper (5ml)
¼ cup of olive oil
Juice of 1 lemon

Preheat the grill for 15 minutes on high


Wash the asparagus in cold water and pat dry. Snap the bottom tough portion of the fresh asparagus off and place the stalks into a large sealable plastic bag. Add the oil and the remaining ingredients. Let the vegetables marinate for 10-15 minutes.

Turn one burner off and turn the burners down to medium.

Drain the marinade and reserve for dipping sauce. Place the asparagus in a foil pouch and close. Place the pouch on the grill and cook with the lid closed for 10 minutes, turning at least twice.

Serve the asparagus warm off the grill. Drizzle with fresh lemon juice and season to taste.

Yield: 6 servings

VEAL CHOPS WITH A PORT AND RED WINE GLAZE

6 Veal chops, ¾ pound each
¼ cup of Olive Oil
2 tablespoons of fresh oregano (30ml)
Red Wine Port Glaze
1 bottle (750ml) dry red wine
1 cup of port (250ml)
½ cup of red wine vinegar (125ml)
½ cup of dark soy sauce (125ml)
½ cup of concord grape jelly (125ml)
1 teaspoon of salt (5ml)
8 cloves of minced garlic
3 tablespoons of freshly minced ginger (45ml)


Place the veal chops into a large plastic bag. Drizzle with the oil and add the fresh oregano. Leave to marinate for 3 hours.

Bring the veal chops to room temperature.

In a saucepan combine all of the ingredients for the glaze. Bring to a vigorous boil and simmer until it reduces to 1 ½ cups. This may be done in advance and refrigerated until ready to use

Preheat the gas or electric grill to 450 ºF (225ºC). If using charcoal, prepare the fire until the coals are covered in a light ash.

Brush the grill with vegetable oil to help avoid sticking. Drizzle the chops with oil and salt and pepper. Lay the chops over high heat to char. Once you have char marks on either side of the chops, lower the heat to 350 ºF and continue to cook. Brush with the glaze approximately every 5 minutes for approximately 15 minutes. Grill the veal until it reaches an internal temperature of 150ºF (66ºC). It should still be pink inside.

Place any remaining glaze back over heat, simmer and stir in the butter. Season and drizzle the sauce over the veal chops.

Yield: 6 servings

BABY PORK BACK RIBS

3 full racks of baby pork back ribs, 8 ribs each
Mildly flavoured vegetable to brush on the cooking rack

Barbecue Sauce
½ cup of Hoisin sauce – (125ml)
¼ cup of plum sauce – (60ml)
½ cup of oyster sauce – (125ml)
¼ cup of red wine vinegar – (60ml)
1/3 cup of honey – (75ml)
2 tablespoons of dark soy sauce – (30ml)
2 tablespoons of dry sherry – (30ml)
2 tablespoons of sesame oil – (30ml)
1 tablespoon of Sambel Olek– (15ml)
1 teaspoon of five spice powder – (5ml)
1 tablespoon of pepper (15ml)
1 tablespoon of finely grated orange zest – (15ml)
8 cloves of finely minced garlic
¼ cup of finely minced ginger – (60ml)


Preparation Time: 20 minutes, Marinating Time: 30 minutes and up to 4 hours.

Cooking Time: 2½ hours

In a glass bowl combine all the ingredients for the barbeque sauce and mix well. Rub over the ribs making sure to coat the ribs evenly. Cover and refrigerate for 30 minutes or up to 4 hours.

Thirty minutes (30 min) prior to cooking the ribs, remove them from the fridge. Place the ribs on a baking sheet and reserve the marinade for basting. Let the meat come to room temperature.

Preheat grill to 300ºF (150ºC). Just before use, brush the grilling rack with flavourless cooking oil.

Place ribs meaty side up (bone side down) in the centre of the rack. Close the lid of the grill and regulate the heat so that it remains at 300ºF (150ºC).

Grill the ribs until the meat begins to shrink away from the ends of the rib bones, approximately 2 hours.

After 2 hours, begin basting the ribs every 5 minutes for a total of 25 minutes until ribs are done.

To serve, cut ribs into individual ribs and heat warm.

Yields: 4 servings

POTATO AND WATERCRESS SALAD

1 pound of new red and white Potatos – (500grams)
2 large bunches of watercress
juice from 2 lemons
2 cloves of minced garlic
½ cup of extra virgin olive oil – (125ml)
Salt & freshly ground black pepper to taste

Preparation Time: 15 minutes, Cooking Time: 25 minutes

Rise and scrub Potatos and trim stems away from watercress.


Place Potatos in a large saucepan with enough water to cover completely and bring to a boil over a high heat. Reduce heat and boil until Potatos are cooked through –about 25 minutes in total. Drain Potatos and set aside to cool.

Place watercress in a large salad bowl and set aside. In a separate bowl, combine lemon juice, garlic, olive oil and seasonings and whisk together to create vinaigrette.

Once Potatos are cool enough to handle cut them into quarters and add to watercress. Pour vinaigrette over Potatos and watercress and mix well and serve immediately.

Yields: 4 servings



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