Grilled Beef In Grape Leaf Food

GRILLED GRAPE LEAF-WRAPPED GOAT CHEESE

Steps:

• Preheat a grill to medium high. Wrap the grape leaves around the cheese to cover it completely; tie with kitchen twine.
• Brush the wrapped cheese with olive oil and grill, turning once, until the leaves begin to char and the cheese is soft, 5 to 8 minutes.
• Meanwhile, mix 1/4 cup olive oil, the rosemary, red pepper flakes and salt to taste in a bowl. Transfer the warm cheese to a serving plate, pour the oil on top and remove the twine. Serve with bread.

VIETNAMESE BEEF GRILLED IN GRAPE LEAVES: BO LA LOT

Steps:

• Mix together the beef, shallot, garlic, lemongrass, sugar and fish sauce in a bowl.
• If using grape leaves, rinse, drain and pat them dry. Put about 2 teaspoons of filling in the center, slightly closer to the wider end. Fold the wide end over the filling, fold in the sides, and then roll up carefully, making sure the filling is completely and tightly enclosed. Repeat the process with the remaining leaves and beef mixture.
• Depending on length of skewers, slide 3 to 5 beef rolls crosswise onto each skewer. Grill over a barbecue (make sure flames have subsided and coals are red, with white ashes) or on a well-oiled grill pan over medium-high heat, about 2 minutes per side. Serve with Nuoc Cham sauce for dipping.
• Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.

GRILLED BEEF IN GRAPE LEAF

Steps:

• MIx all of the ingredients for the grape leaf beef (except the grape leaves) thoroughly. Roll into 1/2 ounce logs and wrap each log with a grape leaf.
• Skewer the grape leaf beef and grill on both sides until done, about 6 to 8 minutes. Set aside.
• To serve, place one leaf of each herb in each of the lettuce cups. Remove the beef from the skewers and stack them on top of each of the lettuce cups 2 by 2 by 2.
• Prepare Lemon Grass Sauce - reference recipe # 316596 and pour into a ramekin and place on the plate next to the beef. Stack the carrots and jicama on the plate.
• Wine recommendation: Pair with a spicy red, e.g. South African Pinotage from Hamilton Russell or Diemersdal.

GRILLED BEEF IN GRAPE LEAVES WITH SWEET, SOUR, AND SPICY DIPPING SAUCE

Steps:

• Soak the grape leaves in several changes of water to get rid of the brine flavor. Separate the leaves and blot dry. Trim any stems and set aside.
• In a medium bowl, combine the beef, shallot, sugar, lemongrass, garlic, and fish sauce. Mix until well combined. Cover and refrigerate for 1 hour.
• Divide the beef mixture into 32 equal portions (about 1 tablespoon per portion). Place a grape leaf flat (widest side closest to you) on a clean kitchen towel. Shape 1 meat mixture into a 1 1/2-inch-long sausage and place it horizontally across the wide end of the leaf. Fold the wide end over the filling once. Fold the sides in and roll up as you would a spring roll, enclosing the meat. The roll should be compact and fairly tight. Repeat to make 32 rolls.
• Thread 4 grape leaf rolls on 2 parallel bamboo skewers, leaving space in between the rolls. Repeat with remaining skewers and rolls. Brush each roll with vegetable oil. Heat a grill pan over high heat. Grill the rolls, flipping them once the oil becomes shiny, until crisp and cooked through, 3 to 4 minutes. Serve with Sweet, Sour, and Spicy Dipping Sauce.
• In a medium bowl, whisk together the sugar, lemon juice, and fish sauce, until the sugar is completely dissolved. Add the garlic and chiles. Let stand for 20 minutes before serving. Store in the refrigerator for up to 1 week.
• Yield: 6 servings

GRILLED FETA WRAPPED IN GRAPE LEAVES

Steps:

• Whisk the olive oil, lemon zest, garlic, za'atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour.
• While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak.
• Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present.
• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil.

SHRIMP STUFFED GRAPE LEAVES

Steps:

• Marinade: combine wine, green onions, garlic, soy sauce, hoisin sauce, sesame oil, ginger, and chili sauce in a small bowl. Whisk until smooth.
• Put shrimp into separate bowl. Pour marinade over shrimp and marinate for at least 1 hour.
• If using fresh grape leaves, soak in cold water for 15 minutes Drain and pat dry with paper towels. Alternatively, if using brined grape leaves, drain liquid, then rinse and pat dry.
• Place 2 shrimp on each grape leaf near the stem end, drizzle with marinade, then fold in sides and roll up. Secre with toothpicks or string.
• Grill for 3-5 mins on each side.

GRILLED TROUT WITH GRAPE LEAVES

Steps:

• Seafood Alternatives: small salmon, small bluefish, small Arctic char
• In a medium bowl, combine the cooked rice, lemon juice, olive oil and lemon zest with salt and pepper to taste.
• Preheat a barbecue grill or preheat the oven to 375 degrees.
• Thoroughly rinse the fish inside and out and pat dry with paper towels.
• Spoon the rice mixture into the cavity of each fish.
• Lay 6 grape leaves in a rectangle on the work surface, slightly overlapping so there are no large gaps.
• Set one of the trout on top and wrap the leaves up and over the fish.
• Lay another leaf or two on top of the fish if necessary to fully enclose it.
• If grilling, tie a few pieces of kitchen string around the fish to secure. Repeat with the second fish.
• Brush the grill with oil and cook until the fish is just opaque through (make a small slit through the leaves to check), 4 to 6 minutes on each side.
• Alternatively, put the fish in an oiled baking dish and bake for about 20 minutes.
• Discard the strings and serve.

THIT BO CUON LA LUOP (VIETNAMESE BEEF IN GRAPE LEAVES)

Steps:

• Rinse grape leaves in hot water; drain.
• Mix beef with garlic, 2 tsp nuoc mam, ginger root, cilantro, 1/2 tsp sugar, dash black pepper, and green onion.
• Place generous tablespoonful on grape leaf, and roll envelope-style.
• For sauce, mix together 4 tbsp fish sauce, 1/2 cup water, 2 tbsp vinegar, 2 tsp sugar, the red pepper, and the 2 cloves of minced garlic.
• Stir in 3 tbsp shredded ginger and 2 tbsp shredded carrots to the sauce.
• Place on skewers and grill (If using wooden skewers, soak in water for 20-30 minutes before using), or broil, 6" from heat for 10-12 minutes.
• Serve rolls with dipping sauce.

PASTRAMI GRILLED IN GRAPE LEAVES

Steps:

• 1. Cover the grape leaves with cold water in a medium-size bowl and let soak for 15 minutes, changing the water two or three times.2. Drain the grape leaves and blot dry with paper towels. Spread out 8 of the leaves on a work surface. Place a few slices of pastrami in the center of each. Top each portion of pastrami with a slice of cheese, a slice of tomato, a slice of onion, and finally a slice of lemon. Bring the edges of the grape leaf up around the filling. Place a second grape leaf on top and bring the edges down so the filling is entirely covered.3. Transfer the bundles to a baking sheet or platter, cover loosely with plastic wrap, and refrigerate while you preheat the grill to high. 4. When ready to cook, oil the grill grate, Arrange the bundles on the hot grate and grill, turning with a spatula, until the grape leaves brown and the filling is heated through, 4 to 8 minutes in all.5. Serve immediately, and eat by unwrapping the grape leaves (they are not eaten) and eating the filling with a fork.