Grilled Pancetta Crostini With Red Onion Marm Recipe
Yield: 4 Servings
1 no ingredients
1/2 lb pancetta, cut 1/8-inch thick
: by your butcher
: Red Onion Marmalade
2 md red onion, -- chopped into
1/4 -inch dice
2 c Lambrusco wine, or other
: light bodied fruity red
: wine
1 c orange juice
2 TB sugar
4 sl peasant bread, --
: 1 1/2-inches thick
Preheat grill or broiler.
To prepare red onion marmalade:
Place chopped red onions, Lambrusco, orange juice and sugar in a
saucepan and place over medium high heat. Bring to a boil, lower heat
to medium and reduce until thick like marmalade, about 30 minutes.
Remove from heat and allow to cool.
Yield: 1 cup
Place pancetta slices on grill and cook until golden brown, about 4
to 5 minutes per side, and remove to a cutting board. Grill bread
slices until golden brown and remove to serving platter. Smear 3
tablespoons red onion marmalade on each slice of bread. Chop warm
pancetta into 1/4-inch cubes and divide among the 4 pieces of bread
and serve immediately.
Yield: 4 servings
Grilled Peaches & Berries
Yield: 1 Servings
1 large ripe peaches
1 blueberries
1 brown sugar
1 lemon juice
Wash, peel and halve the peaches, removing pit. Place each half on
a
double thickness of heavy-duty aluminum foil. Fill peach halves
generously with fresh or frozn blueberries. Sprinkle 2 teaspoons
brown sugar and 1 teaspoon lemon juice on each. Wrap securely. Cook
on grill 18-20 minutes turning once. Serve right out of the foil.
Can also be baked in the oven and served in stemmed glasses to dress
up a meal. Bake in foil or glass dish for about 15 minutes at 350
degrees or until peaches are done. Allow 1/2 peach per serving.
Grilled Peking Duck
Yield: 4 Servings
4 c water
1/2 c soy sauce
1/4 c honey
2 T turmeric
3 garlic cloves,crushed
1 t ginger,ground
1 duck (5 lb)
In a wide shallow pan or large deep skillet, combine all ingredients
except the duck. Bring to a boil, then reduce heat to low and simmer
five minutes. Meanwhile, rinse the duck; remove giblets and neck,
reserving for soup. Truss the duck, making a handle of the string.
Place the pan with the hot soy mixture in the sink. Holding the duck
by the handle over the pan, ladle hot soy mixture on all sides until
the skin has a "cooked" look. Hang duck in a cool, airy, breezy place
for 4 to 6 hours to dry the skin. Or, place duck on a wire rack over
a pan and refrigerate overnight. Pour leftover mixture in an
oven-proof saucepan. Place duck, breast side down, in a roast holder
inside a deep aluminum foil drip pan. Place pan in the center of
grill; cover and grill for 1-1/2 to 1-3/4 hours using over deep drip
pan containing 1/2" water. Place soy mixture over direct coals and
boil to reduce by half. Strain soy mixture through a fine sieve and
serve with duckling.
Grilled Pepper Steak Sandwiches
Yield: 4 Servings
1 lb sirloin steak,1 thick
1 each small sweet red,green
-and yel,low peppers,sliced
2 green onions,chopped
1 clove garlic,minced
1 T fresh basil (or 1 ts,Chopped
-),Dried
1 T olive oil
1 pinch each salt and pepper
4 crusty rolls
1 mustard herb mix
1 T dijon mustard
1 t oregano,Dried
1 clove garlic,minced
1/2 t pepper
Mustard Herb Mix: Combine mustard, oregano, garlic and pepper. Trim
fat from steak; spread mustard mix onto each side.
Place red, green and yellow peppers, onions, garlic and basil in
centre of large piece of heavy-duty foil; toss together lightly.
Sprinkle with oil, salt and pepper. Fold up foil to form package,
sealing well.
Place steak and package on greased grill over high heat. Cook steak,
turning once, for 10 minutes for medium-rare or to desired doneness;
cook package until puffed. Remove steak to cutting board; tent with
foil and let stand for 5 minutes.
Slice each roll in half horizontally, without cutting completely
through. Slice steak and stack onto rolls; top with pepper mixture.
Makes 4 servings.
|