Grilled Marinated Zucchini

Grilled Marinated Zucchini

Zucchini is one of my family’s favorite recipes.  We grill it, we add it to pasta but the best way to bring out the flavor and sweetness of zucchini is to grill then marinate it.  I’ve recently found a much easier way to grill thinly sliced vegetables like zucchini and eggplant – I use my panini grill.  I’ve turned this unitasker into a multitasker and it does a better job in half the time.

Ingredients

4 Lg Zucchini *

½ tsp Kosher Salt or ¼ tsp Table Salt

1 TBS Olive Oil

2 TBS Verde Marinade (see below)

Verde Marinade (Makes ½ C of marinade)

1 TBS fresh squeezed lemon juice

1 TBS white wine vinegar (do not substitute any other kind)

1 cloves of peeled and chopped garlic

1/2 tsp of oregano

1 TBS of grated aged Parmesan or Locatelli Romano cheese

1/4 C Extra Virgin Olive Oil (use the best you can afford)

1 TBS of fresh parsley or 1 tsp of dried parsley

Clean and trim off the ends of the zucchini. Cut them into 1/8 inch slices. I use a mandolin or you can use a food processor.

Place the zucchini in a large bowl with the salt and olive oil. Let marinate for 10 minutes.

While the zucchini are marinating heat your gas grill to medium or your Panini grill to high. While you are waiting for the grill to heat, make the marinate.

Place all of the marinate ingredients into a blender and blend on high until a thick emulsion forms.  The marinate will be thick and green from the parsley.

Grill the zucchini until they are tender and have good grill marks. Place the cooked zucchini in a bowl and toss with 2 tablespoons of the Verde Marinate. You will have marinade left over. Put it in a clean sealed vessel and store in the refrigerator.  It can also be used to marinate meat.  Store the marinated zucchini in the refrigerator for at least 2 hours or overnight. Serve at room temperature.

* You can substitute the thin Asian eggplants for the zucchini.

To print a copy of this recipe go to Grilled Marinated Zucchini

Restaurant Review: Café Caturra

Café Caturra in Stone Creek $$ ★★★★☆

Location: 600 Ledgestone Way (corner of High House Rd. and Cary Parkway) Cary

Café Caturra is different from most other casual dining establishments in Cary. At Café Caturra the guest orders and pays for their meal at the front and they are given a table number placard. You pick your own table and the food is brought out to your table. You can keep an open tab in case you decide to order additional wine or dessert. The menu is posted above the cashier, so I suggest you look at the menu online before you get there saving you from straining your neck to decide what to order.

Nathan Bartlett, the directing partner for this restaurant, has put together an eclectic mix of fine wine and good but reasonably priced food in a casual setting.

They boast a collection of 25 wines, that they are so confident that you will enjoy them, that you can taste test any of them at their wine bar. You can order 3 oz, 6 oz, and 9 oz glasses or entire bottles of most of their wines. The Reserve selections can only be ordered by the bottle.
They have a good selection of sandwiches, paninis, wine fare (dishes that compliment wine tasting) and pizza cooked in a wood burning oven.

I tasted their paninis and I have to say they were excellent. They were comparable to anything I would make at home.  The bread was the right thickness and texture and it had a wonderfully crisp surface that was complimented by a perfectly seasoned and cooked center. I had the chicken mozzarella panini and I could not have made it better myself, and it was enormous. To top it off you can have a side of any of their salads or soups with your meal. I had the Gumbo and it had great flavor but lacked much seafood.

My only complaint was the flimsy plastic cups that they give you for your drinks and the fact that you have to get your own refills. However, I’m looking forward to going back to try their wood fired pizza.

Stracciatelle Soup (Italian Wedding Soup)

This is my family’s favorite soup. Who can resist chicken soup with meatballs and pasta. Serve this with a loaf of crusty Italian bread and a bottle of Chianti and you are in heaven, especially on a chilly night.

Meatballs

1 lb. ground Turkey *

1 small finely chopped Yellow Onion

¼ C grated Italian Cheese

1/3 C Italian Flavored Bread Crumbs

1 tsp Dried Parsley

1 tsp Garlic Powder

½ tsp Salt

10 grinds of Fresh Pepper

1 Large Egg

Soup

3 42 oz boxes of chicken broth

½ Bag of fresh spinach

1 C Acini de Pepi  or other small Pasta

Crazy Noodles

2 Large Eggs

1/3 C grated Cheese

In a large pot bring the chicken broth to a boil. 

Using your hands, mix all of the meatball ingredients together until thoroughly mixed in a large bowl.  Using the large side of a melon baller form individual meatballs by scooping out the meatball mixture and carefully dropping it into the boiling chicken stock one at a time until all of the meatballs are added.  If you want perfectly shaped meatballs you can roll the scoops of meat between the palms of your hands before adding them to the broth.  If you don't have a melon baller, add 1 rounded tsp at a time rolled into balls.  Let them cook for ten minutes before you try to stir them or you will break up the meatballs into little pieces.

Wash the spinach, remove the stems and chop into small pieces.  When the soup has returned to a boil and has cooked for 10 minutes, add the spinach and the pasta. 

In a small bowl beat the two eggs with a fork.  Add the cheese and beat until incorporated.  Once the pasta is cooked, about six minutes, slowly dribble in the egg and cheese mixture stirring the entire time.

Lower the heat to a simmer and cook for an additional 10 minutes.  Enjoy this wonderful soup with a crusty loaf of Italian bread.

* Why Ground Turkey? When we first started to make this soup we used beef to make the meatballs and there was always a layer of scum floating on top of the pot.  A friend suggested using ground turkey instead.  Not only did we eliminate the scum but the meatballs tasted better and were healthier.  Imagine that!

To print a copy of this recipe go to Stracciatelle Soup.

www.nickverna.com

www.italian-fusion.blogspot.com

casaverna@nc.rr.com

Copyright © 2011 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.

Italian Salsa

Italian Pantry

by Nick Verna

Salsa is the largest selling condiment in the US even outselling catsup.  My Italian Salsa is a versatile condiment that has quickly become a staple in my pantry. It can be used for a variety of dishes including:

- Eat with tortilla chips

Chunky Salsa

- Top bruschetta

- Top hamburgers

- Add to tuna or chicken salad

Ingredients

- 1 dry pint Grape Tomatoes *

- ½ C Flat Leaf Italian Parsley, chopped

- 3-4 fresh leaves Basil, chopped or ¼ tsp Dry Basil



- 2 cloves Garlic Confit, minced (or 1 clove raw garlic)*

- 1.5 TBS Extra Virgin Olive Oil



Smooth salsa



- 1 TBS Aged Balsamic Vinegar

- ¼ tsp Dry Oregano

- ¼ tsp Table Salt

- 5 grinds Black Pepper

- 2 tsp Brown Sugar

- 1 Jalapeno Pepper, seeded and chopped (optional)

Chunky Salsa

Cut tomatoes* into small dice. Add chopped parsley through jalapeno pepper. Let marinate 1-12 hours before serving.

Smooth Salsa

For a smoother salsa, place everything in the food processor (no prechopping needed but make sure you seed the jalapeno) and pulse until chunky. Let marinate 1-12 hours before serving.

* Canned Tomato Chunky Salsa

For an easier chunky salsa alternative you can substitute a 28oz can of drained petit diced canned tomatoes for the grape tomatoes.

* Garlic Confit is a method of cooking garlic so as to bring out it's sweetness. See the Garlic Confit blog posting to get the recipe.

To print this recipe go to: Italian Salsa

www.nickverna.com

www.italian-fusion.blogspot.com

casaverna@nc.rr.com

Copyright © 2011 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.

Slow-Roasted Stuffed Roasted Beef

This is the best roast beef that you’ll ever make.  The slow roasting makes any roast fork tender and the Italian herb stuffing imparts an exquisite flavor to the beef.  Your guests will ask for the recipe.

Stuffing *

¼ C Basil Pesto

¼ C grated Parmesan Cheese

10 grinds Black Pepper

Ingredients *

2-3 lb Eye Round Roast

Butchers Twine or Clean String

Meat Thermometer

2 TBS Kosher Salt or 1 TBS Table Salt

2 TBS Vegetable Oil

10 grinds Black Pepper

Mix all of the ingredients of the stuffing in a small bowl. Using a sharp boning knife or chef’s knife, slice the roast into a ½ to ¾ inch thick flat steak (see photo).  Sprinkle all sides of the meat with the kosher salt. Spread the stuffing over the interior side of the meat.  Roll up the meat and tie it with butchers twine. Place in the refrigerator for at least 18 to 24 hours.

Adjust the oven rack to the middle and preheat the oven to 225°F. 

Pat the outside of the roast with paper towels, rub outside with 2 teaspoons of vegetable oil and grind the pepper over the entire surface.  Heat the remaining tablespoon of vegetable oil in a small skillet until hot.  Sear each side of the roast in the hot oil until each side is browned, about 3-4 minutes per side (see photo). Place the seared roast on a wire rack in a rimmed cookie sheet. 

Place the roast in the 225°F oven for 1 ¼ to 1 ¾ hours or until the center of the roast registers 115°F (medium-rare) to 125°F (medium).  Turn off oven, leaving the roast in the oven without opening the door until the roast registers 130°F (medium-rare) to 140°F (medium) for an additional 30 to 50 minutes. Transfer to a carving board, cover / tent with aluminum foil to keep warm, and let it rest for an additional 10 minutes.  Cut ½ inch thick slices and serve.

PRINT: To print a copy of this recipe with photos go to https://docs.google.com/document/d/15MzRUJ2DTGFitNeRmmxmjRhf80rZmUPY_c_oikxtzYY/edit?hl=en#