Grilled Sausage Skewers for an End of Summer Grill Party

Grilled Skewers of Sausage, Orange, and Bay (CAWCOM) (2) One way I like to grill when having a grill party is by not having all those blazing hot coals go to waste. What I mean is that here you’ve got a nice fire going so why not continue to cook on it–not just your steak but appetizers too.  By the way, although I’ve written a grill book and have used gas, charcoal, and a firepit, a charcoal grill remains my favorite. One dish I like to make as an antipasto tidbit are grilled skewers of sausage, orange, and bay Leaf, a Sicilian preparation called spiedini di salsicce e arance in Italian.

Fresh juicy oranges are skewered and grilled with sausage that on thee face of it seems unusual but  works. The bay leaf and onion provide an enticing aroma as you grill quickly. Discard the bay leaf but you eat all of the orange including the peel. Do not use navel oranges for this recipe as the peel is too thick; use juice oranges. Juice oranges are also known as Valencia orange of Florida juice oranges.  You can cut down your bamboo skewers so they are smaller for individual bites.
10 bay leaves
1 small onion, quartered and separated
6 links (about 1 1/2 pounds) mild Italian sausage, cut in equal-sized chunks
1 juice orange, cut in chunks the same size as the sausage
Extra-virgin olive oil for drizzling
1. Prepare a hot charcoal fire or preheat a gas grill on high.
2. Put the bay leaves into some tepid water while you work so they soften.
3. Skewer the onion, bay leaf, sausage, and orange, in that order, on ten 6- to 8-inch wooden skewers. There should be about 2 or 3 pieces of meat per skewer.
4. Drizzle the food with olive oil and grill until blackening, about 20 minutes, turning occasionally. Serve immediately.
Makes 4 to 6 servings

Labor Day Grilling Ideas: Grilled Stuffed Chicken Roll-ups

Petti di Pollo Ripieno alla Griglia (Campania) (5) In the region of Campania in Italy, in older times, rural folks always had chickens running around their yards and gardens and the popularity of egg and chicken recipes abound. In this delightful recipe, an involtini or roll-up, a flattened chicken scaloppine stuffed with a mixture of fresh bread, nutmeg, garlic, and mortadella, and wrapped in pancetta is grilled over hardwood charcoal. These grilled stuffed chicken breasts are called petti di pollo ripieno alla griglia in Italian.

Yield: Makes 4 servings
Preparation Time: 45 minutes
4 boneless and skinless chicken breast halves (1 to 1 1/4 pounds total)
Salt and freshly ground black pepper to taste
About 1/2 loaf Italian or French bread, white part only, ripped into small pieces (about 3 cups)
3 ounces mortadella, chopped
Pinch of grated nutmeg
2 tablespoons finely chopped fresh parsley
1 large garlic clove, finely chopped
2 large eggs, lightly beaten
1/4 pound pancetta, thinly sliced
Extra-virgin olive oil for drizzling
1. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium-high.
2. Place the chicken breasts between 2 pieces of wax paper or plastic wrap and flatten with a mallet or the side of a heavy cleaver until they are about 3 x 6-inch scaloppine, being careful you don’t pound too hard and rip them. Salt and pepper the chicken breasts.
3. Prepare the stuffing by kneading the bread, mortadella, nutmeg, parsley, garlic and eggs together in a bowl. Divide the stuffing into quarters, and place each quarter of stuffing on one end of the flattened breast, and roll up. Wrap the breasts in pancetta, securing the pancetta and the ends of the roll ups with toothpicks.
4. Drizzle the roll ups with olive oil, place on the grill, and cook, turning occasionally, until golden brown, about 20 minutes. Serve hot.

Oyster Heaven, A Simple Recipe with a Big Bang

Oysters in Thai Chile Cream Sauce

Every now and then I get an urge for a particular taste--almost the way pregnant woman get an urge for a particular, and sometimes weird, taste.  This is how this recipe came about.  I wanted oysters and I wanted them creamy and I wanted them hot. I … [Continue reading]

Beautiful Broccoli Salads for Your Summer Grill Party

Broccoli with Golden Breadcrumbs, Oil-cured Olives, and Orange Zest (CAWCOM) (2)

Summer is a time for grilling and one dilemma the cook faces is what side dishes are to be served. Because grilling usually requires our attention it’s nice to have already prepared side dishes. One of my favorite choices are vegetable salads that … [Continue reading]

4 Quick Tricks Banish Boring Summer Salads

Carrot and Radicchio Salad (CAWCOM) (2)

The grill is blasting away, people are licking their chops, and you’re asking yourself, “what sides?” A great approach is a salad, of course. But why stop at merely one salad? And too often that salad is one of the heavy mayonnaise-based standbys, … [Continue reading]

Memorable Fried Mackerel Sandwiches from Istanbul

Istanbul-fried mackerel at Galata bridge (00)

One of the great cities of the Mediterranean is Istanbul, known as Constantinople before the Ottoman Turks took it in 1453. Even in the Middle Ages, as well as today, Istanbul had a reputation among Western travelers for marvelous fish, the … [Continue reading]

Grill in the Catalan Way with Escalivada!

Escalivada (Catalonia) (3) CROP

The Catalonians have a long tradition of grilling especially starting in the spring when young leeks start popping out of the ground.  One stellar example of Catalan grilling is escalivada, a medley of grilled vegetables dressed simply with olive oil … [Continue reading]

Best Summer Twist on Peaches

Peaches with Ricotta, Pistachio, and Apricot Preserve Sauce (CAWCOM) (3)

Peaches and nectarines are my two favorite fruit about this time of year. Usually I'm not even able to get them into a bowl after their washing as I eat them dripping juice over the sink. But should you manage to think summertime dessert this … [Continue reading]

4 Red-Hot Grilling Surprises for July 4th

Costolette di Maiale 'Riganatu (Sicily) (2)

July Fourth begs for a magnificent grill party. It’s summer, it’s a great celebration of the nation’s birth and everyone is outdoors and in party mode. Why hold back on July Fourth? Why not grill everything? With a couple of days’ planning, you can … [Continue reading]

The Best Meat Lover’s July 4th Grill Party Appetizer

Beef Short Ribs, grilled

When you've got a barbeque going I've always thought it silly and wasteful to spend all that time building the fire and then grilling that steak for all of 10 minutes. Nothing wrong with a steak but letting things cook long and slow--a real BBQ … [Continue reading]

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