editerranean Pou Pou Platter
Source of Recipe
WABC, NYC
Recipe Introduction
Grilled Chicken Brochette (skewered)
List of Ingredients
chicken breast - skin off, sliced into chunks
cherry tomatoes
white mushrooms - cleaned
red onion - sliced into 1-inch squares
zucchini - sliced into 1-inch squares, green part onlyRecipe
Skewer everything. Marinate in virgin olive oil, chopped garlic, and chopped rosemary. Grill to order. Served with petit salad.
Lemon--Savory Vinaigrette
Ingredients:
lemon juice - 1 part
extra virgin olive oil - 3 parts
savory herb - sliced
Directions:
Combine all.
Vidalia Onion Rings
Ingredients:
vidalia onions - cut into thick rings
tempura batter - same as for shrimp and vegetable
Directions:
Fry until golden brown, and salt.
Lamb Meatballs
Ingredients:
10# lamb top round - ground
3 ea. large white onions- small dice
6 ea. large cloves garlic- crushed to paste
1/2 bunch mint- chiffonade (sliced)
1 bunch oregano- chiffonade (sliced)
5 ea. whole eggs
bread crumbs
canned stewed tomato-rough chopped
Directions:
Leave leftover bread in oven that is off over night. Chop in robocoup fine. Sweat the onions and garlic together; cool down. Then combine with the ground lamb, both herbs, all eggs, salt and black pepper and just the right amount of bread crumbs to hold mixture together. Make a test meat ball - saute - taste to correct seasoning.
Recipes courtesy of Chef Cleofas Perez and Mediterranean food expert Jack Trantides of Central Restaurant of Astoria, NY.
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