GREEK FEAST BBQepisode#: 5090

Smoked Trout with Dill and Shallot Marinade

3 cups of hickory wood 4 trout fillets (approximately 6 ounce portions) skin on 180 g each 2 sprigs of oregano 2 sprigs of thyme zest of 2 lemons salt to taste fresh ground black pepper to taste Marinade: 1/3 cup olive oil (80ml) 3 tablespoons chopped fresh dill (45ml) 1 tablespoon lemon zest (15ml) 2 teaspoons Dijon mustard (10ml) 1 teaspoon minced garlic (5ml) Sauce: 2 tablespoons Dijon mustard (30ml) 1 teaspoon minced garlic (5ml) 2 teaspoon minced shallot (10ml) 1 tablespoon chopped dill (15ml) juice of one lemon 2 tablespoons olive oil (30ml) salt and pepper to taste

Place 2 cups of hickory wood chips into a bowl of cold water to soak for 1 hour.

Place trout fillets into a sealable plastic bag. In a small bowl combine olive oil, lemon zest, Dijon mustard, dill, salt, pepper and garlic. Pour the marinade over the fish. Seal the bag and toss gently to coat. Refrigerate for 15 - 20 minutes.

Prepare smoke pouch.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and add oregano and thyme. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the trout fillets on a perforated grill pan on to the side of the BBQ without direct heat.

Smoke the trout fillets over indirect heat for 20-30 minutes.

Meanwhile prepare the sauce. In a bowl combine Dijon, garlic, oil, shallots, dill, and lemon juice. Use a hand wand to blend.

Remove from grill and transfer trout fillets to large serving plate. Pour the Dijon sauce all over the smoked trout. Place in the refrigerator until it’s time to serve.

Serve chilled or warm up over gently heat.

Yields: 4 servings

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Grilled Leg of Lamb

1 leg of lamb 5 lb bone in (2.2kg) 2/3 cup white wine (150ml) 1/3 cup olive oil (80ml) 2 tablespoons chopped fresh oregano, plus sprigs for garnish (45ml) 1 tablespoon chopped thyme (15ml) 6 cloves garlic, finely chopped salt to taste freshly ground coarse pepper to taste 2 lemons zest chopped fine and the juice Place the leg of lamb in a glass dish and drizzle with olive oil, then add garlic, oregano, thyme, salt and pepper lemon juice and lemon zest. Be sure to coat the lamb all over. Cover with plastic wrap and refrigerate overnight.

Remove from the refrigerator 1 hour before grilling.

Prepare grill for direct grilling over medium heat. Remove the lamb from the marinade and pat dry. Discard the used marinade. Grill the meat directly over the heat elements for 1.5 hours or until desired doneness, turning halfway through. Remove from the grill, insert a meat thermometer and tent for approximately 10 minutes. Check for doneness with an instant-read thermometer; it should register 130ºF (54ºC) while resting. Thinly slice, then serve immediately.

Yields 8 servings

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Grilled Lamb Ribs

3 ½ pounds lamb ribs (1.59kg) with lots of fat (ask your butcher) 2 onions, chopped fine 2 teaspoons minced garlic (10ml) 1 tablespoon liquid honey (15ml) ¼ cup olive oil (60ml) 1 tablespoon chopped fresh oregano (15ml) 2 teaspoons chopped thyme (10ml) 1 cup dry white wine (250ml) 1 teaspoon ground black pepper (5ml) ¼ cup fresh lemon juice (60ml) 1 teaspoon ground cinnamon (5ml) 1 tablespoon finely chopped lemon zest (15ml) Kosher salt to taste Place ribs into a sealable plastic baggie.

Mix diced onion, garlic, oregano, thyme, honey, olive oil, white wine, pepper, cinnamon, lemon zest and lemon juice in a bowl. Pour all but 1/3 of a cup of the marinade into the bag over the ribs. Seal the bag and toss gently to coat. Place in refrigerator over night. Reserve the last 1/3 of the marinade for basting while cooking the ribs. Refrigerate until it’s time to use.

Remove ribs from refrigerator and discard excess marinade. Pat the ribs dry of the excess liquid. Season the meat liberally with salt and pepper.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the ribs on the side of the BBQ without direct heat. Cook for 1.5 – 2 hours with the BBQ lid closed or until tender. With 15 minutes of cooking time remaining, lift BBQ lid and drizzle ribs with leftover marinade that was reserved.

Yield: Serves 4

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Pita with Feta and Olive Spread

1 (8oz) package feta cheese, crumbled (240g) 2 tablespoons olive oil (30ml) 1 teaspoon lemon juice (5ml) ½ teaspoon minced garlic (2.5ml) 2 ounces oil packed sun-dried tomatoes (56g) ½ teaspoon dried oregano (2.5ml) ½ teaspoon dried thyme (2.5ml) 2 tablespoons chopped black olives (30ml) ½ teaspoon lemon pepper (2.5ml) 1 package of pita cut into triangles In a bowl, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes, oregano, thyme, lemon pepper. Mix to combine finish and top with chopped black olives. Refrigerate until ready to serve. Yields 1 ½ cups

Pita:
Cut pita into 4 triangles
2 teaspoons olive oil
1 teaspoon dry oregano
salt and pepper to taste

Directions for pita:
Drizzle bread with olive oil. Sprinkle evenly with salt, pepper and dried oregano. Preheat grill to medium heat. Oil grill.
Place the triangles on grill for approximately 45 seconds per side or until grill marks are achieved. Remove keep warm and serve with the black olive feta dip.

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Greek Salad

2 cups grape tomatoes, halved (500ml) 1 large English cucumber peel on, cut in to ½” cubes (1.3cm) ½ cup Greek olives “Kalamata” (125ml) 1 medium red pepper cut into ½”(1.3cm) squares 1 medium yellow pepper cut into ½”(1.3cm) squares ¼ cup fresh basil leaves torn 4 tablespoons parsley fresh, minced roughly (60ml) ½ cup mint lightly packed, fresh leaves (125ml) 1 medium red onion sliced thinly 8 oz feta cheese crumbled (224g) Dressing 1 tablespoon finely chopped garlic ¼ cup lemon juice (60ml) 2 teaspoons Dijon mustard 1 tablespoons oregano (15ml) 1 teaspoon fresh chopped thyme (5ml) 1/2 cup plus olive oil (125ml) salt to taste

Gently toss tomatoes, cucumber, olives, peppers, basil, parsley, mint, and onion in a large bowl.

In a mini-blender, add the garlic, lemon juice, Dijon, oregano, thyme, and process smooth. With the motor running, add the olive oil in a thin, steady stream. Season with salt and pepper to taste.

Pour dressing over vegetables and toss to combine. Sprinkle salad with feta cheese.

Serves 6-8

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Port Marinated Grilled Figs

12 ripe figs 1 cup Port (Balsamic is an alternate) (250ml) Cut figs in half lengthwise and set on plate. Drizzle with port and let sit so the port soaks into the flesh of the figs. Let sit for one hour. Yields: 6 servings

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Grilled Stuffed Peppers

½ eggplant, salted, strained and medium dice ¼ cup finely chopped parsley (125ml) 1 tablespoon garlic finely chopped (15ml) 1 tablespoon finely chopped fresh oregano (15ml) 1 teaspoon chopped fresh thyme (5ml) 2 tablespoons olive oil (30ml) 3 teaspoons capers, finely chopped (15ml) 2 anchovy filets, finely chopped 4 medium tomatoes, peeled and chopped 2 yellow tomatoes, peeled and chopped 2 shallots diced ½ cup feta cheese (60ml) 4 small red peppers cut in half, seeds removed salt to taste 1 zucchini medium dice – yellow or green 10 basil leaves

Slice eggplant and drape over colander. Sprinkle with salt and place colander over a large bowl. Let stand for 1 hour so that the excess moisture releases from the vegetable. Brush the salt off the eggplant. Chop the eggplant and place in a bowl. Add the capers and anchovies.

Boil a large pot of salted water. Using a sharp knife lightly score an ‘x’ on the bottom of each tomato - just enough to pierce the skin. Place tomatoes into boiling water for 15 seconds. Remove and plunge into a bowl of ice water for 20 seconds or until fully cooled. Remove from ice water. This will allow the skins to come off with ease without over cooking the tomatoes. Remove the skins, remove the seeds and chop the tomatoes. Add to the bowl.

Chop the zucchini and add to the bowl. Add salt, pepper, oregano and thyme. Give the mixture a quick toss.

Place olive oil into a skillet and heat for 20 seconds over medium high heat. Add the mixture and cook stirring constantly for 5 minutes. Remove from the heat and place back into a bowl to cool.

Once cool add the basil and parsley, season with salt and pepper. Crumble in feta cheese and mix.

Cut the peppers in half and remove any seeds. Baste them with oil, place them in a baking pan and stuff them with the mixture.

Preheat the BBQ to medium heat and grill the stuffed peppers for 8 to 10 minutes or until heated through and skins are delicately charred.

Yield: serves 6

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Grilled Lemon & Anchovy Potatoes

2 lb large (2-inch) white russets – cut in 1/3” thick slices 1 teaspoon salt (5ml) ½ teaspoon black pepper (2.5ml) 4 tablespoons extra-virgin olive oil (60ml) 1 teaspoon minced anchovy fillets (5ml) 1 ½ tablespoons fresh lemon juice (22.5ml) 2 teaspoons finely chopped garlic (10ml) 1 teaspoon fresh chopped thyme (5ml) 1 tablespoon freshly chopped oregano (15ml)

In a small bowl combine minced anchovy, lemon juice, 2 tablespoons of the olive oil, garlic, thyme and fresh oregano. Season to taste with salt and pepper.

Drizzle potatoes with the remaining 2 tablespoons (30ml) of oil and season with salt and pepper.

Preheat grill to medium heat. Oil grill.

Place potatoes directly on hot grill. Allow to cook for 5 –7 minutes or until golden brown char marks are achieved. Flip and continue to cook a further 5 minutes.

Remove potatoes and toss with dressing. Serve hot.

Yield: 4-6 servings

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