Tag: European
Greek Marinated Grilled Shrimp
Greek Marinated Grilled Shrimp
This is a pretty standard Greek marinade for shrimp. Since the marinade has lemon zest, you will only want to marinate the shrimp for no more than 15 minutes or the acidity of the zest will start to cook the shrimp. This marinade is also great on most types of fish and seafood, as well as chicken.
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 2 tbsp olive oil
- 2 tbsp parsley finely chopped
- 4 garlic cloves minced
- 1 lemon zested
- 1 tsp Greek oregano
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt
Instructions
- Mix together the marinade ingredients and toss with the shrimp. Marinate for 15 minutes.
- Skewer up the shrimp.
- Let your charcoal turn gray in your chimney starter. Pour in the grill in a single layer and place on the grill grate. Place the shrimp directly over the charcoal.
- Grill the shrimp for 3 minutes a side.
Classic French Omelette
Classic French Omelette
While the classic French omelette has been around since the dawn of time, the techniques were brought into the public light by the French chef, Jacques Pepin. The characteristics of a French omelette contains a creamy, smooth texture and a barely set, moist interior, achieved through a specific technique of vigorous whisking and pan shaking.
Equipment
- 8” nonstick skillet
- rubber spatula
Ingredients
- 3 large eggs
- 3 tbsp chives finely chopped
- 1/8 tsp salt
- 1/8 tsp cracked black pepper
- 1 tbsp butter
Instructions
- Thoroughly beat the eggs with the chives, salt, and pepper until the egg whites are incorporated.
- Melt the butter in the nonstick skillet over medium low heat until bubbly.
- Pour in the egg mixture.
- Using a rubber spatula, bring the edges of the eggs toward the center.
- Lightly scramble the eggs in the center of the omelette. Keep the eggs moving to prevent browning. Shake the pan back and forth to redistribute the egg mixture.
- Bring the omelette to the bottom of the skillet.
- Fold the top of the omelette almost in half; making a half moon shape. The center will still be slightly moist.
- Fold the omelette over onto your plate.
Sicilian Roast Chicken
Sicilian Roast Chicken
This is a basic Sicilian-style marinade that is used on chickens. Whether you roast it whole or spatchcocked under a brick, the skin turns out nice and crispy while the chicken maintains its moisture. A 4lb. chicken will take about 90 minutes, while a 5lb. will take 1 hour 45 minutes. Let the chicken rest for at least 10 minutes before serving. The internal temperature should read 180° at the thickness part of the thigh.
Ingredients
- 1 whole chicken 4-5lbs
Marinade
- 1/2 cup olive oil
- 1 lemon zested and juiced
- 1 tsp crushed red pepper
- 1 sprig rosemary finely chopped
- 1 sprig sage finely chopped
- 6 garlic cloves minced
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
- Mix all of the marinade ingredients together.
- Rub the marinade on top and underneath the skin of the chicken; making sure not to tear the skin. Let marinate in the refrigerator for 4 hours. Preheat the oven to 350 degrees when ready to cook.
- A 4lb. chicken will take about 90 minutes to roast. A 5lb. chicken will take about 1 hour 45 minutes. Let rest for 10 minutes before serving.
