Grilled Game Sausage Crepinettes With Wilted Recipe
Yield: 4 Servings
1 no ingredients
1 lb Magret of duck with fat
1/2 lb pork butt
1/4 lb pancetta
1 ts cumin seeds
1 ts cinnamon
1 ts salt
1/4 lb caul fat (available at
: specialty butcher shops)
4 TB extra virgin olive oil
2 cloves garlic, -- thinly
: sliced
2 c kale (bitter escarole), cut
: into 1/2-inch ribbons
: Salt and freshly ground
: pepper to taste
2 bottles balsamic vinegar,
: -reduced to 20 percent to
: -syrup
Preheat the broiler or grill.
Cut the duck, pork butt and pancetta into 1/4-inch cubes. Run the meat
through a grinder. The mixture should be quite rough.
In a large mixing bowl, combine the ground meat with the cinnamon,
cumin and salt. Mix very well. Divide the mixture into 8 equal oval
patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the
patties under the broiler or on the grill and cook through, about 4
to 5 minutes per side. Set aside.
In a large 12- to 14-inch saute pan, heat the olive oil until just
smoking. Add the garlic and sautJ until very light brown, about 2
minutes. Toss in the kale and sautJ, stirring quickly, about 2 to 3
minutes, until just wilted but not too soft. Remove from the heat and
season with salt and pepper.
Divide the mixture equally on 4 plates and serve.
Yield: 4 servings
Grilled Garlic Bread
Yield: 6 Servings
1 loaf french bread
3/4 t garlic powder
1/2 c butter (or margarine)
-Softened
Slice bread but not through the bottom crust. Add garlic powder to
butter and blend thoroughly. Spread between slices and over top of
bread. Wrap in aluminum foil; seal edges. Heat on back of grill 45
minutes to 1 hour, depending on heat of coals. Serve hot.
Grilled Garlic Shrimp
Yield: 1 Servings
1 1/2 lb large shrimp (approximately
1 ) salt & pepper
1/2 c mixed herbs (basil
-tarragon,orega,no)
1 sm clove garlic,minced
1/2 t shallots,minced
3 T extra virgin olive oil
Preheat oven to 350! F. Peel shrimp and sprinkle with salt and
pepper. In a mixing bowl, combine herbs, garlic, shallots and shrimp.
Oil a cookie sheet with olive oil, and place shrimp on pan. Grill for
2 minutes or until pink on each side. Bake at 350! F for
2 minutes until blown.
(Makes 6 servings)
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