SUMMER GRILLED MARINATED VEGETABLES

Serves: 10
Prep time: 1 hour + marinating time
Cook time: 20 minutes

Vegetables
2 - 4 zucchinis - slice 1/2” lengthwise
2 - 4 crookneck squash - slice 1/2” lengthwise
3 red bell peppers - cut top & bottom - cut side faces
2 - 4 tomatoes - firm and meaty type, slice 1/2”
2 - 4 eggplants - slice 1/2”
1 onion or scallion
1 lb. greenbeans - whole - trim stem end only
Portobello mushrooms - whole caps

MARINADE (Evenly marinate vegetables for up to 24 hours.)

1/2 cup white wine
11/2 cups lemon juice
1/4 cup minced garlic
1 cup parsley - freshly chopped
1/4 cup basil - freshly chopped
2 tablespoons oregano - dry
1 teaspoon chili flakes
1 tablespoon black pepper
1/4 cup salt
1/4 cup sugar
11/2 cups oil
Grill vegetables for 20 minutes on medium heat.Chef’s Note:
Other Vegetable Options — Carrots, Belgian endive, baby artichokes,
fennel, savoy cabbage, leeks

ROSEMARY SKEWERED CHICKEN WITH LEMON BASIL & OLIVE OIL

Serves: 10
Prep time: 45 minutes + marinating time
Cook time: 15 minutes

20 rosemary branch skewers with foxtail end, approximately 10”
– soak skewers in water for one hour
Chicken tenders or breast cut 1” x 4”
Lemon - half moon cut 1/2” thick
1/2 cup lemon juice
1 tablespoon lemon zest
1 tablespoon garlic
4 tablespoons basil
1 teaspoon black pepper
1/4 teaspoon chili flakes
4 tablespoons honey
1/2 cup olive oil
Salt and pepper for seasoning. 1. Weave chicken strips onto skewers.
2. Combine ingredients and marinate skewers overnight.
3. Season with salt & pepper just prior to grilling.Serve as an appetizer.

FOCACCIA CRUMBED SHRIMP & SCALLOPS DRIZZLED WITH SAUVIGNON BLANC SAUCE

Serves: 10
Prep time: 45 minutes
Cook time: 30 minutes

60 large shrimps - ocean prawns, tails on
30 large sea scallops
1 cup Pizzetta oil
Seasoned or Focaccia bread crumbs
1. Sauté shrimps and scallops in the oil until shrimps are just pink.
2. Sprinkle with crumbs after plating and drizzle on sauce.
Sauce Ingredients
1 cup white wine
2 tablespoons white wine vinegar
1 tablespoon shallot - finely chopped
1 bay leaf
1/2 teaspoon cracked pepper
1/2 cup cream
2 lemons’ juice
1/2 lb. butter
Salt to taste
1. Reduce wine, wine vinegar, shallot, bay leaf and cracked pepper to
one tablespoon.
2. Add cream and reduce to 1/3 cup.
3. Reduce heat. Whisk in butter, one tablespoon at a time, until all
is incorporated. Add one or two squeezes of lemon and salt.
Taste for seasoning.
4. Sauce may be held up to a couple of hours in a double boiler.

MEDITTERRANEAN PORK AND SIRLION BURGERS

Serves: 10
Prep time: 30 minutes
Cook time: 15 minutes

3 lbs. ground sirloin
3 lbs. ground pork
1/2 cup roughly chopped garlic
1/2 cup finely chopped scallions
1/4 cup basil
1/4 cup parsley
1 tablespoon cracked pepper
1 teaspoon chili flakes
11/2 tablespoons dry oregano
11/2 tablespoons dry basil
2 cups Jarlsburg or quality Swiss cheese, coarsely shredded
2 tablespoons olive oil
1 tablespoon salt
1/4 cup water

1. Mix above ingredients well.
2. Hand form oval burgers, weighing just about 8 oz. each.
3. Grill burgers slowly over medium low heat.
4. Serve with thick sliced tomatoes, basil leaves, Romaine lettuce,
red onions, and splash of balsamic vinegar.

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