Grilled Cheese Spiedini On Rosemary Sprigs Food

SHRIMP SPEDINI

Steps:

• Put 1/2 cup olive oil and garlic in a small saucepan and turn heat to high. When garlic begins to turn light brown, add the peppers and cook until garlic is medium brown. Turn off the heat and cool to room temperature. Then add the remaining 1/4 cup olive oil, vinegar, scallions, and parsley.
• Preheat a grill.
• Wrap each shrimp with a piece of pancetta. Skewer a couple onto the woody end of each rosemary sprig. Grill the shrimp for 2 minutes on each side. Keep the rosemary over the end of the grill away from the direct flame. Transfer to a serving platter and spoon over vinaigrette.
• Chef's note: If preparing this dressing 1 day ahead, add the scallions and parsley just before serving.

GRILLED CHEESE SPIEDINI ON ROSEMARY SPRIGS

Steps:

• Lightly spread 12 slices of bread with butter on both sides.
• Form stacked sandwiches, alternating 3 bread slices with 2 cheese slices. Cut sandwiches into quarters with a serrated knife.
• Remove leaves from one end of each rosemary sprig; push this end through a quartered sandwich to secure. Repeat with remaining bread, cheese, and rosemary sprigs. Arrange on an ungreased aluminum foil-lined baking sheet.
• Bake at 425 degrees for 4 to 5 minutes, until golden and cheese melts. Serve warm.

ROASTED POTATO HALVES WITH HERB SPRIGS

Steps:

• Preheat oven to 375F (190C).
• Place the halved potatoes in a bowl and pour the oil over them. Toss in the oil and/or rub them with your hands to insure that each is coated with oil.
• Arrange the potatoes cut side up on a baking sheet.
• Astuce (Hint): If your potato half keeps rolling over, slice a tiny sliver off the uncut side, giving it a flat surface on which to rest.
• Press an herb sprig on to each potato half; sprinkle them with salt.
• Bake until a golden crust has formed on the cut surface and the potato half is tender through, about 45 minutes.
• Serve, cut side up and nice and hot.

FABULOUS GRILLED CHICKEN SPIEDINI

Steps:

• Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).
• On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
• In shallow dish, combine olive oil and melted butter.
• Dip chicken into butter mixture; coat with crumb mixture.
• Tightly roll up and secure with wooden toothpicks, if needed.
• Cut into 1-inch-thick pieces; thread onto metal skewer.
• Remove wooden picks.
• Repeat with remaining chicken.
• To grill; Place skewers on lightly greased grid over medium hot coals.
• Cover and grill for 5 minutes per side or until chicken is cooked through.
• Note: To reduce fat and calories, substitute 1/4 cup buttermilk for the butter/oil mixture.

ROSEMARY SKEWERED POTATOES

Steps:

• boil new potatoes 15 minutes, until tender.
• Cut potatoes in half and toss with olive oil, chopped rosemary, salt, and pepper.
• Remove most of rosemary from sprigs leaving a little at tip.
• Skewer potatoes on rosemary sprigs, cut side down.
• Place potatoes on medium-hot grill, cut side down, and grill 5-6 minutes or until browned.

GRILLED FRESH FIGS ON ROSEMARY SKEWERS

Steps:

• Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
• Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
• Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
• Drain the stems and pat them dry with paper towelling.
• Skewer 2 fig halves crosswise on each rosemary stem.
• Arrange the skewers on a plate with the cut sides of the figs facing up.
• In a small bowl, mix together honey and lemon juice.
• Brush the honey/lemon mixture over the cut side of the figs.
• Preheat the broiler or grill to medium-high.
• Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
• Sprinkle evenly with the reserved rosemary leaves and some black pepper.
• Serve on the skewers while still hot.

GRILLED CHICKEN SPIEDINI

Steps:

• Combine lemon juice, 1 T lemon zest and olive oil.
• Remove 2 T lemon juice mixture and stir in pepperoncini; set aside.
• Place remaining mixture into zip-top bag and add chicken. Seal and refrigerate 30 minutes.
• Place bread crumbs, cheese, parsley, and remaining 2 T lemon zest and garlic cloves in a shallow dish.
• Remove chicken breasts from marinade and cut into 1 inch thick slices.
• Place chicken in crumb mixture, coating well.
• Carefully thread chicken onto metal skewers.
• Grill over medium high for 9-12 minutes or until internal temperature registers 170°F, turning once.
• Place on a serving platter and drizzle with pepperoncini mixture.