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MEDITERRANEAN
GRILLE
40
DINE IN • CARRY-OUT
• CATERING
...
4'
ER APPRECIATION
DAILY
ISM MIN i MM.. 1
8".1
aMM
4
LUNCH SPECIAL
GRILLED ITALIAN SAUSAGE IN PITA
WITH ROASTED RED PEPPER COLESLAW
6 large Italian-style sausages (any flavor)
3 pocket pitas, halved
Sliced fresh seedless cucumbers, garnish
Dijon mustard, garnish
Slaw:
12 cups shredded cabbage, red and green
Dressing:
1 roasted red pepper (jarred is fine)
1 /4 cup chopped red or Bermuda onion
2 cloves of garlic
IA cup fresh parsley leaves
1 /4 cup fresh lemon juice
1 tsp. hot red pepper sauce, such as Tabasco (or to taste —
I like it spicy)
1 V2 cups mayonnaise
salt and pepper to taste
Make slaw: Place cabbage in a large bowl. Set aside.
Make dressing: Combine all ingredients except mayonnaise and salt and pep-
per in the bowl of a food processor and pulse until well mixed (do not over-
process — the dressing should have a chunky texture). Add the mayonnaise
and pulse until combined.
Add enough dressing to the salad to make it creamy. Save remaining dress-
ing for another use. Add salt and pepper to taste.
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 6 pockets.
Add a large spoonful of slaw and top with the grilled sausage. Top with extra
slaw and cucumber slices, and serve with Dijon mustard. Makes 6 servings.
GRILLED MUSTARD-BASTED
VEGETABLE KEBABS
Mustard Basting Sauce:
2 Tbsp. minced fresh ginger
2 tsp. minced garlic
2 Tbsp. brown sugar
3 Tbsp. white-wine vinegar
2 Tbsp. Dijon mustard
'A cup olive oil
2 Tbsp. Worcestershire sauce
1 tsp. fresh ground black pepper
1 Tbsp. dried parsley flakes
Kebabs:
8-10 cups vegetable chunks (about 1-inch) or baby vegetables, such
as patty pan squash, zucchini, onions, al dente cooked carrots or new
potatoes, bell peppers, broccoli, mushrooms, etc.
8-12 long bamboo skewers (10 inches or more), soaked an hour or
more in water
Prepare basting sauce:
Whisk together the basting sauce ingredients and set aside
Heat grill to medium high. Thread as many vegetables per skewer as you
wish, alternating them or keeping like vegetables together on individual
skewers. Brush one side of kebabs with basting sauce and grill basted side
down until lightly charred, about 5 minutes. Brush unbasted side of the
kebabs with more basting sauce and turn to grill other side. Grill kebabs until
other side is lightly charred. Serve the kebabs hot or at room temperature
with remaining basting sauce on the side. Alternately you may cut the vegeta-
bles in half or leave smaller vegetables whole and grill them, basting with the
sauce. Cut the vegetables into smaller pieces and serve. Makes 6 servings. Lii
All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com .
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May 26 • 2011 45