Mussel And Mozzarella Skewers Food

MOZZARELLA, CHERRY TOMATO AND BASIL SKEWERS

Steps:

• Combine the garlic, salt, pepper flakes, and olive oil in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool. Add the bocconcini and refrigerate for at least 1 and up to 24 hours. Thread a yellow cherry tomato onto a skewer, wrap a bocconcini in a basil leaf and add to the skewer, then finish with a red tomato. For a dramatic presentation, use both pear and cherry tomatoes. Halve the top cherry tomato and use it as a stand for the skewer. Repeat with the remaining cheese and tomatoes. Save the oil for a dipping sauce and serve with a small bowl of kosher salt.

MOZZARELLA SKEWERS

Steps:

• 10-inch bamboo skewers, soaked in water at least 1 hour prior to grilling
• Stir together salad dressing, herb marinade packet, and 1/2 cup water. Set aside.
• Place cheese and vegetables in a resealable bag and pour in marinade. Seal and marinate in refrigerator for 1 to 4 hours.
• Thread the skewers by alternating vegetables, cheese, and bread.
• Brush bread with some of the leftover marinade mixture and save the rest for garnish.
• Set up grill for direct cooking over medium heat. Lightly oil the grilling grates and place the skewers on the grill. Cook for 2 to 3 minutes per side, turning once. Bread should be toasted and cheese softened. Serve right off the grill drizzled with additional marinade.

SKEWERED MOZZARELLA BALLS IN ROMAINE

Steps:

• Preheat outdoor grill to medium heat or preheat broiler.
• Bring a pot of salted water to a boil. Blanch the romaine in the salted water for about 30 seconds, or until the central rib is just tender enough to bend. Remove and plunge into ice water to stop the cooking. Drain and pat dry.
• Lay romaine leaves out on a counter, outer rib side down. Cut out the wide rib section, or flatten it with your hands. Place a piece of cheese in the middle of each leaf. Top with about 1 tablespoon of the prosciutto. Season with salt and pepper. Make a neat package by folding the leaves around the cheese like an envelope. Place them seam side down. Run a skewers through each package. Brush each with olive oil. Refrigerate if not grilling immediately.
• Grill cheese packages over medium heat or broil about 4 inches from the heat. Cook 2 to 3 minutes and turn over. The cheese should begin to weep. Cook another 1 to 2 minutes or until the packets are lightly browned. Top with Sun-dried Tomato Dressing and serve.
• In a bowl, mix the sun-dried tomatoes and their oil, vinegar and garlic. Season with salt and pepper.

MUSSEL AND MOZZARELLA SKEWERS

Steps:

• Skewer 2 mussels and 2 mozzarella cubes on a toothpick, alternating, and then repeat with the remaining mussels and mozzarella. Dredge the skewers in the flour, followed by the egg wash, and then in the breadcrumbs. Fry in olive oil until golden, and then season with salt and pepper.

SKEWERED MOZZARELLA

Steps:

• Add the strands of lemon zest to the bagna cauda and stir to combine.
• From each branch, remove most of the rosemary leaves, leaving 1 1/2 to 2 inches of 1 end covered in leaves. Place a bread slice on the work surface, and put a piece of mozzarella on it, followed by a fresh bay leaf, optional. Repeat 1 more time, ending with a slice of bread. You should have a stack that has 3 slices of bread and 2 slices of cheese. Continue with the remaining ingredients, to make 4 stacks total. (If you can't find large rosemary branches, substitute wooden skewers. Soak the wooden skewers in cold water for 20 minutes. As you're assembling, put a few sprigs of fresh rosemary throughout.)
• Using the leafless end of a rosemary sprig, skewer 1 of the stacks through the center, leaving the rosemary leaves exposed on the other end. Turn the stack on its side and, entering from the opposite end, insert another rosemary sprig, leaving the leaves sticking out of the other end. Brush the entire skewer lightly with olive oil, and sprinkle it with a pinch of salt and pepper. Continue in the same manner with the remaining stacks.
• To grill: Place the skewers on the hottest part of a charcoal or gas grill and cook for 1 to 2 minutes, turning frequently, until the cheese just begins to soften and the bread begins to brown.
• To bake: Preheat the oven to 400 degrees. Place the skewers on a baking sheet and cook about 5 minutes.
• Carefully transfer the skewers to a plate and drizzle with a generous amount of the bagna cauda. Scatter with parsley leaves.
• Using a mortar and pestle, pulverize the garlic and anchovies into a smooth paste.
• Transfer the paste to a small saucepan. Add the butter and olive oil and bring to a simmer over low heat. Continue simmering for about 5 minutes. Remove the pan from the heat and stir in the lemon zest and lemon juice. Season with salt, to taste.

GRILLED MOZZARELLA AND TOMATO SKEWERS

Steps:

• Cut mozzarella in half, then into eight 3/4" slices.
• Place ingredients on the skewers in the following order: bread, tomato, basil, mozzarella, tomato, basil, mozzarella and bread. Set aside while you make the sauce.
• Mix all the sauce ingredients (everything following the skewers) together in a saucepan and warm for 1-2 minutes before serving. You don't want the tomatoes to break down, but rather just to be warmed.
• Brush the skewered mozzarella and tomato with a little olive oil and season with salt and pepper.
• Grill over high heat on both sides until the bread is lightly toasted and the cheese begins to melt, about 30-45 seconds per side.
• Spoon the sauce onto 4 warm dinner plates. Set the skewers neatly on top of the sauce, slide out the skewers and serve.

MUSSEL-MAN KEBABS / SKEWERS

Steps:

• Cook mussels in boiling water until they open, discard any that don't open.
• Remove meat from shells and trim beard.
• Place mussel meat with a little juice into a small bowl and cover with Worcestershire sauce.
• Leave in refrigerator around 30 minutes to marinate, lightly turning occasionally.
• Wrap each mussel with a slice of ham (just tear apart with your fingers) and thread onto the skewers.
• Place on BBQ plate or grill over low-medium temperature and pour over remaining marinade.
• Cook for a few minutes each side until ham is lightly browned.

CHEESE & CHORIZO OR PROSCIUTTO SKEWERS

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut the manchego into 12 cubes or oblongs. Fold a slice of chorizo around each piece of cheese and push a cocktail stick through the middle to secure it. Push half a grape on to one side, then transfer skewers to a baking tray and cook for 5 mins. Cool.
• Wrap each mozzarella ball in basil, top with half a slice of prosciutto and push a skewer through. To serve young children, slide everything off the skewers.