Tag: European
Italian Monkfish Kabobs
Italian Monkfish Kabobs
The pour man’s lobster is very underrated. Having a slight flavor of lobster with the firm consistency of a fish, monkfish is quite versatile and great on the grill. I marinated the fillets in olive oil, garlic, basil, and crushed red pepper for 30 minutes; skewered with a grape tomato, and grilled only for 10-12 minutes in total. If you don’t have a grill, you can leave the fillets whole and bake in the oven for 15 minutes at 400°.
Servings: 4
Equipment
- metal skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 4 monkfish fillets each cut into 4 pieces
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/4 cup basil finely chopped
- 1 tsp salt
- 1 tsp crushed red pepper
- 4 grape tomatoes
Instructions
- Marinate the monkfish with the ingredients for 30 minutes.
- Place 4 pieces of monkfish on metal skewers. Put a grape tomato on top of each skewer.
- Let your charcoal get gray in the chimney starter. Pour the charcoal in the grill and place on the grate. Put the skewers directly over the charcoal.
- Gril for 5-6 minutes a side.
Chicken Souvlaki
Chicken Souvlaki
Souvlaki is the general Greek term used for skewered and grilled meats. This method of cooking has been dated back to 2000 B.C. Today, souvlaki is considered Greek fast food; typically served with pita, cucumbers, tomato, and tzatziki, with a side of fried potatoes. Souvlaki can be made with chicken, pork, beef, or lamb.
Equipment
- chimney starter
- charcoal
- charcoal grill
- metal skewers
Ingredients
- 2 lbs boneless skinless chicken breast cut into 1 1/2” cubes
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 1 lemon juiced
- 8 garlic cloves minced
- 2 tbsp oregano
- 1 tbsp rosemary
- 1 tsp sweet paprika
- 1 tsp white pepper
- 1/2 tsp salt
Accompaniments
- pita
- tzatziki
- cucumber sliced
- tomato sliced
Instructions
- Mix together the marinade ingredients.
- Marinate the chicken breast for up to 24 hours.
- Skewer 5-6 pieces of the chicken breast per stick.
- Place the charcoal in the chimney starter and light until they are grey. Place the skewers directly over the charcoal.
- Grill for about 3 minutes on all 4 sides until cooked through.
Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp …
Chicken Liver Pâté
Chicken Liver Pâté
Pâté can be traced back to the 12th century; where a protein is cooked with some type of fat, vegetables, herbs, spices, and an alcohol; being either brandy, cognac, bourbon, or wine. This particular Pâté is made from chicken livers and ground pork, butter, onions and garlic, and brandy. While the French introduced the baguette to Vietnam in the 1860’s, the banh mi was created in the 1950’s; using the French Pâté and mayonnaise as staple ingredients to the sandwich. This chicken liver Pâté is great served as a spread on crackers or toasted baguettes, as well as spread across the inside of a banh mi sandwich.
Equipment
- food processor
Ingredients
- 1 tbsp olive oil
- 3/4 cup yellow onion diced
- 4 garlic cloves minced
- 4 tbsp unsalted butter
- 1 lb chicken livers
- 8 oz ground pork
- 1 tbsp cognac, bourbon, or brandy
- 1 tbsp heavy cream
- 2 tsp sugar
- 1 tsp fish sauce
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the ground pork in a food processor and pulse until smooth. Set aside.
- Heat up the olive oil in a sauté pan over medium heat. Sauté the onions for 3 minutes.
- Add in the garlic and cook for 2 minutes.
- Melt the butter in the pan.
- Add in the ground pork and chicken livers.
- Cook for 15 minutes. Let cool at room temp.
- Place the liver mixture into the food processor with the rest of the ingredients.
- Purée until smooth. Refrigerate for 2 hours before serving.
