rill
July Four Jubilee
Grilled Potato Kebabs
8 metal or bamboo skewers
12 small redskin potatoes, halved
1/4 cup extra-virgin olive oil
1
tsp. minced garlic or 1/2 tsp. granulated
garlic, optional
2 Tbsp. fresh rosemary leaves
Kosher salt and pepper to taste
Paprika, garnish
Preheat grill to medium. If using bamboo skew-
ers, soak them for 1 hour in water to prevent
burning.
Place the potatoes, oil, garlic, rosemary, salt
and pepper in a large bowl and toss well. Skewer
3 potato halves on each skewer. Sprinkle paprika
over the potatoes.
Place the skewers, cut potato-side down, on
the grill and cook for 15-20 minutes, turning
several times during the cooking process. Serve
hot or warm. Makes 8 servings.
Grilled Chicken and Apple Sausage in Pita with Toasted Red Pepper Cole Slaw
8 large chicken and apple sausages, or any flavor
4 pocket pitas, halved
Sliced fresh seedless cucumbers, garnish
slaw
12 cups shredded cabbage, red and green
dressing
1
roasted red pepper (jarred is fine)
Make slaw: Place cabbage in a large bowl. Set aside.
Make dressing: Combine all ingredients except may-
onnaise in the bowl of a food processor and pulse many
times until the mixture is combined (do not over process
— the dressing should have a chunky texture). Add the
mayonnaise, salt and pepper and process until smooth.
Add enough dressing to the slaw to make it creamy.
Veal Burgers with Grilled Eggplant
Always make burgers bigger in diameter than the buns since they shrink and thicken when cooked.
burgers:
21/2 pounds ground veal
eggs
2
1/2 cup breadcrumbs
1
Tbsp. dried parsley flakes
1
tsp. salt
1
tsp. fresh ground pepper
good-quality buns
8
eggplant:
8
B 1 2 •
1/2-inch slices of eggplant
Extra-virgin olive oil for brushing on the
eggplant
JULY 2009 •
JI\ platinwn
V4 cup chopped red or Bermuda onion
2
cloves of garlic
1/4 cup extra-virgin olive oil
1/4 cup fresh parsley
3 Tbsp. fresh lemon juice
2
tsp. hot red pepper sauce, such as Tabasco, to taste
2 cups mayonnaise
Salt and pepper to taste
Prepare eggplant: Heat grill to medium-high.
Brush eggplant slices with olive oil and grill
on both sides until the eggplant is tender and
charred.
Place all burger ingredients in a large bowl
and stir or mash with your hands and shape into
eight patties that are larger in diameter than the
buns. Brush the burgers with olive oil and grill
for 4-5 minutes on each side until just cooked
through. Do not overcook.
Serve the burgers on the buns with slices of
eggplant over and your favorite accompaniments.
Makes 8 servings.
Save remaining dressing for another use.
To serve: Cut a slit lengthwise in each sausage. Grill
sausage on a medium-high grill until charred on all sides
and hot. Open the pitas to make 8 pockets. Add a large
spoonful of slaw and top with the grilled sausage. Top
with extra slaw, cucumber slices and serve with Dijon
mustard. Makes 8 servings.