3 cups orzo pasta, cooked, drained and cooled
2 cups cherry or grape tomatoes, halved
2 small jars marinated artichoke hearts (with marinade)
1 cup kalamata olives
3 Tbsp chopped flat-leaf parsley
3 Tbsp chopped fresh basil
4 oz feta cheese
2 Tbsp lemon zest
salt
pepper
Mix all ingredients together and let sit covered in fridge about 4 hrs. Serve chilled.
Thursday, August 14, 2008
Grilled Pork Flatbread Sandwiches
Serves 10 people, or 5 very hungry people.
1-1.5 lb pork shoulder roast, trimmed
1 head romaine lettuce
Small box of cherry or grape tomatoes, halved
Cucumber dill dip OR tzitziki sauce
Feta cheese crumbles
2 pkgs whole wheat Mediterranean flatbread packages
Olive oil
Marinade:
½ cup lemon juice
1/3 cup olive oil
1 Tbsp crushed dried rosemary
1 Tbsp crushed dried thyme
1 Tbsp fresh basil, minced
3 Tbsp fresh minced garlic
1 Tbsp kosher salt
1 Tbsp cracked black pepper
Combine all ingredients into a ziploc bag and place roast into it.
Let sit in fridge for at LEAST 4 hours, if not overnight.
Pre-heat grill to 360 degrees.
Remove roast from Ziploc and shake off excess juice.
Place onto middle of grill and let cook 5 mins.
Turn 30 degrees and grill again another 5 mins.
Flip over and grill another 5 mins.
Turn 30 degrees and grill again another 5 mins.
Turn down heat in middle of the grill and place heat-resistant meat thermometer into meat.
Place meat into middle of grill and let cook 20 mins.
Turn over, check thermometer, and let cook another 20 mins, or until thermometer reads 165 degrees.
Let meat rest, covered, for 10 minutes.
Brush both sides of the flatbread with olive oil
Grill for 3 minutes each side, turning gently.
Build your sandwich with sauce, then layer with lettuce, tomatoes, pork and feta cheese.
1-1.5 lb pork shoulder roast, trimmed
1 head romaine lettuce
Small box of cherry or grape tomatoes, halved
Cucumber dill dip OR tzitziki sauce
Feta cheese crumbles
2 pkgs whole wheat Mediterranean flatbread packages
Olive oil
Marinade:
½ cup lemon juice
1/3 cup olive oil
1 Tbsp crushed dried rosemary
1 Tbsp crushed dried thyme
1 Tbsp fresh basil, minced
3 Tbsp fresh minced garlic
1 Tbsp kosher salt
1 Tbsp cracked black pepper
Combine all ingredients into a ziploc bag and place roast into it.
Let sit in fridge for at LEAST 4 hours, if not overnight.
Pre-heat grill to 360 degrees.
Remove roast from Ziploc and shake off excess juice.
Place onto middle of grill and let cook 5 mins.
Turn 30 degrees and grill again another 5 mins.
Flip over and grill another 5 mins.
Turn 30 degrees and grill again another 5 mins.
Turn down heat in middle of the grill and place heat-resistant meat thermometer into meat.
Place meat into middle of grill and let cook 20 mins.
Turn over, check thermometer, and let cook another 20 mins, or until thermometer reads 165 degrees.
Let meat rest, covered, for 10 minutes.
Brush both sides of the flatbread with olive oil
Grill for 3 minutes each side, turning gently.
Build your sandwich with sauce, then layer with lettuce, tomatoes, pork and feta cheese.
Shrimp-stuffed Tilapia
Serves 2
4 sides of Tilapia
½ lb cocktail shrimp (cooked)
1 lemon, half zested (reserve zest)
Kosher salt
Cracked black pepper
Dried dill
4 sheets of cling-wrap, roughly 13” long, and 12” wide
1 Tbsp minced garlic
1 Tbsp butter
For each serving do the following:
Mix lemon zest, ½ the juice of the lemon, and salt and pepper with the shrimp meat.
Lay one layer of cling-wrap down.
Season the outside of one tilapia filet with salt, pepper and dill.
Lay seasoned side down at the top of the cling-wrap, about 1” from the edge.
Layer on ¼ of the shrimp mix, and place another tilapia filet onto the top.
Season with salt, pepper and dill.
Roll the layered filets into a tube, twisting the ends.
Tie each end into a knot, then wrap with another layer of cling-wrap and knot again.
Let sit in the fridge for about an hour.
When you are ready to cook…
Pre-heat a pot of water large enough to float your fish in.
Once it is gently boiling, place the fish into the water and let cook for about 7-10 minutes, or until fish is firm to the touch and opaque.
When you are ready to serve…
Melt butter into a sauté pan, and heat garlic in the pan at medium heat.
Add shrimp, and the rest of the lemon juice. Stir to heat.
Remove fish from water, and cut from cling-wrap.
Place fish on the serving plate, and layer shrimp sauce over the top.
Serve with anything you like as a side and a veggie.
A nice white pino grigio would be a great addition to this meal
4 sides of Tilapia
½ lb cocktail shrimp (cooked)
1 lemon, half zested (reserve zest)
Kosher salt
Cracked black pepper
Dried dill
4 sheets of cling-wrap, roughly 13” long, and 12” wide
1 Tbsp minced garlic
1 Tbsp butter
For each serving do the following:
Mix lemon zest, ½ the juice of the lemon, and salt and pepper with the shrimp meat.
Lay one layer of cling-wrap down.
Season the outside of one tilapia filet with salt, pepper and dill.
Lay seasoned side down at the top of the cling-wrap, about 1” from the edge.
Layer on ¼ of the shrimp mix, and place another tilapia filet onto the top.
Season with salt, pepper and dill.
Roll the layered filets into a tube, twisting the ends.
Tie each end into a knot, then wrap with another layer of cling-wrap and knot again.
Let sit in the fridge for about an hour.
When you are ready to cook…
Pre-heat a pot of water large enough to float your fish in.
Once it is gently boiling, place the fish into the water and let cook for about 7-10 minutes, or until fish is firm to the touch and opaque.
When you are ready to serve…
Melt butter into a sauté pan, and heat garlic in the pan at medium heat.
Add shrimp, and the rest of the lemon juice. Stir to heat.
Remove fish from water, and cut from cling-wrap.
Place fish on the serving plate, and layer shrimp sauce over the top.
Serve with anything you like as a side and a veggie.
A nice white pino grigio would be a great addition to this meal
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