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Nine Recipes That Will Make Your Cookout Memorable
May 21st, 2010 by

This braciole is easier to make and tastes even better than the traditional oven variety.

This braciole is easier to make and tastes even better than the traditional oven variety.

The unofficial kickoff of the summer season is only a week away (Memorial Day Weekend). So break out the grill and try one (or more) of these nine time-tested recipes.

Your guests won’t forget these simple, extra touches.

And here’s some music to grill by, written and performed by my friend Kenny Hogan: Watch the Video of “Backyard Barbecue“.

Main Courses

1.) The Perfect Burger: Think you know how to cook a hamburger? Think again.

2.) Grilled Braciole Fit for a Saint: A favorite at the St. Rocco Feast in Malden, Mass.

3.) Athens Grilled Chicken: A twist on the above braciole recipe.

4.) Italian Fried Chicken: A no-fry way to get that deep fried taste.

5.) Neely’s Barbecue Chicken: A Memphis delight!

6.) Grilled Pork Chops with Peppers and Capers: Batali’s dish with a hundred flavors.

Appetizers and/or Side Dishes

7.) Italian Corn on the Cob: This is not your grandmother’s corn.

8.) Grilled Artichokes with Mint and Jalapenos: Another favorite from Batali’s cookbook.

9.) Barbecued Shrimp: One of the recipes from my “Sex on the Kitchen Table” meal.

Find more recipes in the Food section

Grilled Braciole Fit For a Saint
Aug 19th, 2009 by

This braciole is easier to make and tastes even better than the more traditional braciole that is cooked in an oven.

This braciole is easier to make and tastes even better than the more traditional braciole that is cooked in an oven.

No need to sweat in a hot kitchen for this one. This braciole is cooked outside on the grill and with outstanding results.

“San Rocco Braciole” is a specialty of the St. Rocco Feast in Malden, Mass. and was created by Malden City Controller Domenic Fermano.

I attended the outdoor block party on Pearl Street earlier this month and had the pleasure of buying one of these from a street vendor for only $5. They serve it in a French roll to make it convenient to eat, but I omitted that here as it makes a good dinner without the bread when served with a side dish.

Ingredients:

  • Sirloin beef, sliced thin. (You can use butterflied sirloin or top of the round too. Pound it if necessary between two pieces of waxed paper or saran wrap with a rolling pin. The key is to make sure the meat is tender.)
  • Imported ham
  • Imported salami
  • Shredded mozzarella cheese
  • Crushed garlic
  • Olive oil
  • Roasted Cubanelle pepper
  • Your favorite tomato sauce

Cover the meat with the cold cuts and cheese.

Cover the meat with the cold cuts and cheese.

What I did:

Lay the sirloin flat. Drizzle olive oil ontop and then the crushed garlic bits.

Add a slice of the ham and a slice of the salami and then the mozzarella cheese.

Place the meat on a hot grill and cook for three to four minutes. It will cook through on the one side so there’s no need to worry about not flipping it over.

When done, roll it up on the grill or on a plate. Be careful not to burn your fingers.

Place Cubenelle peppers on the grill and turn over so it cooks on all sides.

Presentation:

Place roasted pepper on a plate. Put rolled up braciole on top. Spoon tomato sauce over the braciole and serve.

(Photos by Mark Micheli)

Find more recipes in the Food section

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