Volume 10, Issue 070 - April 7, 2006

Hello

I would like to thank Trina Kaye, all the folks associated with LisaEkus.com and the chefs and authors who compiled this great book, The Culinary Institute of America: GRILLING. The recipes this week have been fabulous. And today is no exception. You have to try the Pickled Grapes! We even finish the week with a grilled pear dessert!

If you enjoyed the recipes this week, you can purchase the book simply by clicking on the image of the cover to the right. A great gift or a perfect time of the year to get yourself "Grill Inspired"

Next week we talk about fresh, flavorful, versatile...American Lamb! We have some great stuff for you so stay tuned.

Have a great weekend...You deserve it!

chefshots.com Amazing Photography of Food and Restaurant scenes. Assignment and Stock. Check out the video and much more from Eric Futran.

Spicy Lamb Kebabs with Pickled Grapes

These lamb kebabs come from the part of the world credited with bringing this kebab cookery its height. The flavors are inspired by Greek cooking, with a touch of Asian influence as well, blending both the refreshing bite of fresh herbs with the pungency of cinnamon and ginger and the brilliant colors of saffron and turmeric.

Makes 8 servings

Ingredients:

3 pounds boneless leg of lamb
5 tablespoons minced garlic
1/4 cup olive oil
1/4 cup lemon juice
4 teaspoons minced flat-leaf parsley
2 tablespoons minced oregano leaves
1 tablespoon ground coriander
2 teaspoons minced ginger
2 teaspoons Spanish-style paprika
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper
1/4 teaspoon crushed saffron threads
16 bamboo skewers
32 Pickled Grapes (recipe follows)

Preparation:

Trim the lamb and cut it into 1-inch cubes, you should have about 48 pieces.

Thoroughly combine all the remaining ingredients except the grapes. Coat the meat evenly with the mixture. Cover and marinate in the refrigerator for at least 2 and up to 12 hours.

Remove the lamb from the refrigerator 30 minutes before grilling. Soak the bamboo skewers in enough water to cover for 30 minutes. Drain just before using.

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

While the grill is heating, thread 3 pieces of meat and 2 grapes on each skewer. Grill until medium-rare, 2 to 3 minutes on each side. Serve at once.

Pickled Grapes

Makes 2-1/2 cups

Ingredients:

1-1/2 cups granulated sugar
3/4 cup white wine vinegar
1 cinnamon stick
1/4 teaspoon salt
1-1/4 cups seedless green grapes (about 32 grapes)
1-1/4 cups seedless black grapes (about 32 grapes)

Preparation:

Combine the sugar, vinegar, cinnamon stick and salt in a saucepan. Simmer over medium heat until the sugar is completely dissolved, about 5 minutes.

Pour the mixture over the grapes and allow the grapes to cool to room temperature. Refrigerate overnight, covered. The grapes are ready to use now or they can be stored in the refrigerator for up to 2 weeks.

Grilled Radicchio Salad with Shaved Jicama, Oranges, and Hazelnut Vinaigrette

Radicchio is a red-leafed Italian chicory with a slightly bitter flavor. Choose heads that have crisp, full-colored leaves with no signs of browning.

Makes 8 servings

Ingredients:

1/4 cup orange juice
2 heads radicchio, quartered
6 tablespoons extra-virgin olive oil
1-1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper, or to taste
2 jicama, peeled and large-grated
3 tablespoons minced chives
3 oranges, peeled and cut into segments
1/2 cup Hazelnut Vinaigrette (recipe follows)
1/2 teaspoon red pepper flakes
18 mixed olives, pitted and cut into thin slivers

Preparation:

Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Simmer the orange juice in a small, heavy saucepan over medium heat to reduce by half. Set aside.

Coat the radicchio quarters evenly with the olive oil and sprinkle with salt and pepper. Grill over a medium fire until they are wilted and the color has changed, about 6 minutes. Remove the radicchio from the grill and let sit until cool enough to handle. Cut the radicchio into 1/8-inch strips.

Mix together the radicchio, jicama, chives and orange segments. Add the vinaigrette and toss to coat evenly.

Mound the salad on a chilled platter or plates and garnish with the pepper flakes and mixed olives. Drizzle with the reduced orange juice and serve immediately.

Hazelnut Vinaigrette

Makes 2 cups

Ingredients:

1/2 cup champagne vinegar
2 tablespoons Dijon mustard
1-1/2 teaspoons granulated sugar
2 shallots, minced
1-1/4 cups olive oil
1/4 cup hazelnut oil
2 tablespoons chopped flat-leaf parsley
1 tablespoon minced chives
2 tablespoons fine-chopped toasted hazelnuts
1 teaspoon salt
1/2 teaspoon coarse-ground black pepper

Preparation:

Combine the vinegar, mustard, sugar and shallots. Whisk in the oils gradually. Add the herbs and nuts and season with the salt and pepper.

Refrigerate until ready to use. The vinaigrette is ready to serve now or it may be stored in the refrigerator for up to 4 days.

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Crêpes with Grilled Pears and Butterscotch Sauce

Choose pears that are ripe but still firm for this dish.

Makes 8 servings

Ingredients:

1 cup dried cherries
1 cup pear nectar
1 cup rough-chopped toasted pecans
1 cup heavy cream
4 medium pears, cored and sliced 1/2 thick
2 tablespoons lemon juice
1 tablespoon granulated sugar
16 Crêpes (recipe follows)
1 cup Butterscotch Sauce (recipe follows)

Preparation:

Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Bring the cherries and the pear nectar to a simmer in a saucepan over medium heat. As soon as the nectar is simmering, remove it from the heat, cover, and let steep for 10 minutes. Stir in 1/2 cup of the pecans.

Whip the heavy cream to soft peaks. Refrigerate until ready to serve.

Toss the pears with the lemon juice and sugar.

Grill the pears over direct heat for 2 to 3 minutes per side, or until tender in the middle and well marked.

Spoon some of the cherry mixture lengthwise down the center of each crêpe. Divide the grilled pears among the crêpes. Roll up the crêpes.

Serve the crêpes topped with the Butterscotch Sauce, the whipped cream and the remaining pecans.

Crêpes

Makes 16 crêpes

Ingredients:

2-1/2 cups milk, or more as needed
8 eggs
1/4 cup melted butter
2 cups all-purpose flour, or more as needed
2 tablespoons sugar
1 teaspoon salt
vegetable oil or cooking spray, as needed

Preparation:

Mix together the 2-1/2 cups milk, the eggs and butter until evenly blended. Add the flour, the sugar and salt and stir until smooth. Add a little additional milk or flour if necessary to make the batter the consistency of heavy cream. Cover the batter and refrigerate for at least 1 and up to 8 hours.

Heat an 8-inch crêpe pan over medium-high heat. Brush it lightly with the oil. Ladle about 1/4 cup of the batter in the center of the pan. Tilt the pan to swirl the batter over the surface to the edges.

Cook the crêpe until the edges are brown and the underside is golden, about 1 minute. Flip and cook 30 seconds more or until the crêpe is golden brown on both sides. Slide the crêpe onto a plate.

Repeat with the remaining batter. Stack the finished crepes slightly off-center so they will be easier to separate.

Butterscotch Sauce

Make 2 cups

Ingredients:

1-1/3 cups packed dark brown sugar
3/4 cup light corn syrup
1/2 cup butter
2 tablespoons water
pinch salt
1/2 cup heavy cream

Preparation:

Combine the sugar, syrup, butter, water and salt in a heavy saucepan and bring to a boil over medium heat, stirring constantly. Boil for 2 minutes.

Remove from heat, let cool slightly and stir in the cream.

Serve the sauce now, or let cool and store in a covered container in the refrigerator for up to 10 days. Reheat in a microwave on low power or over a double boiler.