Grilled red mullet with warm Greek salad

By George Koutsivitis

For my first recipe to you, I decided to share a traditional Greek dish with a bit of a twist… The twist is that the salad is warm and not cold as most of us are accustomed to. Greek salad is one of those eternally popular summer dishes here in Greece. During this time of year (spring), I like to occasionally turn it into a warm salad, using courgettes (zucchini) instead of cucumber and grilling the vegetables before tossing them with feta cheese, olives and fresh oregano. It's delicious on its own, with bread, or as an accompaniment to grilled fish and chicken.

Ingredients:

8 x 100g red mullet or sea bream fillets, with the skin on
1 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper

For the salad:

6 large tomatoes on the vine
3 medium courgettes
2 garlic cloves, crushed
2-3 tbsp extra virgin olive oil
1 red onion, peeled and sliced into thin wedges
3 thyme sprigs, leaves picked
Splash of red wine vinegar
100g Kalamata olives, pitted
100g feta, diced
1 tbsp fresh oregano, chopped

Method:

1) Preheat the grill to its highest setting. Mark a cross at the bottom of each tomato with a sharp knife then put them in a heatproof bowl. Cover with boiling water, leave for 30 seconds, then drain and plunge into a bowl of cold water. Leave to cool, then drain again and peel away the skin. Cut each tomato into quarters then scoop out the seeds, pat dry with some kitchen paper.

2) Cut the courgettes into 1.5cm-thick slices and pat dry. Whisk the crushed garlic and extra virgin olive oil together. Brush the courgettes, red onion and tomatoes with the garlic oil, then scatter over a large baking sheet. Season with salt and pepper, sprinkle with the thyme leaves.

3) Grill the vegetables for 3 – 4 minutes per side. Remove them from the grill once they cooked and place them in a bowl. Toss in the vinegar, olives, feta and oregano. Check for seasoning and make sure to keep warm.

4) Rinse and dry the red mullet or sea bream fillets. Remove any pin bones from the fish; place them on a lightly oiled baking sheet, skin side up. Brush the skin with the olive oil and season. Grill for 3-5 minutes on each side or until just cooked through. Divide the salad between 4 serving plates and arrange 2 fillets on top to serve.

ENJOY...!

The Wonderful World of Barbequing III

-By George Koutsivitis-

Here is the final post that has to do with barbequing tips; I will be getting into a few barbequing recipes in the days to come. Ok then, let’s go... The simplest way to grill vegetables is to cut them length wise into thin slices (about 1/2 cm, 1/5 inch). Then, add salt and pepper, though this can be done during or after cooking. Everyone can add salt and pepper according to their own taste. I like to add coarse sea salt directly to the grilled vegetables. I enjoy crunching the tiny salt fragments with my teeth. For me, the taste of salt mixing with the vegetables in my mouth is an important part of an enjoyable dining experience.

Add olive oil to the vegetables and place them on the rack, on medium to high heat. You can also add herbs during this process. Grill 2-3 minutes on each side (according to the thickness of the vegetable). Remove from the heat and serve them with any entree you like, or you can simply eat the vegetables by themselves with one of my delicious sauces (see below). Raw fresh herbs and some balsamic vinegar are great, especially if sprinkled on the food at the last minute.

When using already cooked vegetables, cut the slices thicker (about 2.5 cm, 1 inch.)

Vegetables and fruits are great grilled on skewers (make sure they are dipped in water before using them, to prevent burning.) Here is a quick and simple idea... roll long slices of zucchini and eggplant and skewer them with chunks of mushrooms. Try adding a fresh clove of garlic on the skewer with the skin. Grill tomato halves on the side and then serve them together with the other skewered vegetables. Mash garlic on your plate (skin can be easily removed), mix with the tomatoes and add a tablespoon of extra virgin olive oil.

Best Vegetables for grilling:

Potatoes, zucchini, eggplant, artichokes, fennel, cauliflower, broccoli, green asparagus, carrots, endives, radishes, mushrooms, tomatoes, onions, pumpkin, bell peppers, squash, scallions and garlic (with the skin).

Best Fruits for grilling:

Figs, apples, pears, pineapples, bananas, chestnuts, peaches and kiwi.

Simple sauces that you can prepare quickly to serve with your vegetables:

1- Mix tapenade (olive paste) with olive oil until creamy. Serve as is or add the following according to taste: chopped basil leaves, diced tomatoes, crushed pistachio nuts, walnuts, lemon juice (or lemon cut in tiny dices) and chives.

2- Mix plain yogurt with chopped herbs according to taste, tarragon, basil leaves and diced tomato.

3- Mix plain yogurt with chopped mint leaves, lemon juice, chopped chili and salt. Cilantro can also be added.

4- Grill tomatoes (cut in half), 5 -6 minutes on each side. Put the tomatoes in a mixing bowl and remove the skin. Mash with a fork. Add finely chopped garlic, olive oil salt and pepper… Parsley and other herbs can also be added.

Try these ideas or experiment with your own, cooking is about using your imagination! Now get out there and start GRILLING people, have fun and I hope you have enjoyed my tips.... I'll be back in a few days with some recipes for you to try!

Take care,

George

The Wonderful World of Barbequing II

By George Koutsivitis

I'm back with part 2 of my barbequing tips and secrets as promised; today I'll be talking to you about seafood and vegetables. I was just laughing as I was thinking of some of my friends (who can't even boil an egg) that claim to be grill masters when it comes to fish. We usually end up ordering pizza when they decide to do the cooking or grilling. "Surely, it's not that hard," I say to them. Yet, for some people it actually is, remember, not everyone was born with a pair of tongs in their hands. Same goes for us chefs as well, we weren't born cooking, we had to learn, just like everybody else. I remember my first attempt at grilling fish, it was a total disaster. I was trying to keep it simple, and stick to a recipe that worked well under a broiler, a salmon teriyaki recipe. I coated my salmon fillets with the teriyaki sauce mixture and placed them on the grill. After mastering broiling, poaching, searing, and braising at culinary school, I thought that grilling fish would be a piece of cake. I was so wrong, the grill marks stayed on the grill together with the skin of my salmon fillet… Desperately, I tried to rescue the remainder of my dinner, removing torn pieces of salmon from the clutches of the fire, but to no prevail… I didn’t stress too much about it, just like any other set back in my life, this one only motivated me even more. I was determined to conquer the world of grilling. Once I learned to avoid the sticking points, it became my favorite way to cook fish. Here are a few tips that I think will help you grill with confidence and avoid having to call the pizza delivery guy... :)

Choose the right fish type: The fish to avoid are flaky fillets that are sold skinless, especially if they are frozen. These fish are likely to fall apart and through the grill. All other fish types can be used for grilling. Salmon, bluefish, stripped bass, swordfish, and small whole fish like red snapper, sea bream, trout, and branzino are perfect and particularly delicious grilled.
Preheat the grill to high: The grill should be so hot that you would not be able to hold your hand 4 inches above the grill longer than 3-4 seconds.
Brush the grill with oil right before adding the fish: Pick up a wad of paper towel with tongs, dip it in oil, and brush the preheated grill right before adding the fish. Forget cooking sprays. Oil works even better, just make sure you do not use more that 3-4 drops of oil on your fish, you do not want flare ups that will burn you food.
Do not use 75 different ingredients on your fish: Let the fresh and natural flavor of the fish speak for itself. I find that the best way to prepare fish for the grill is also the simplest, salt, pepper, and a little oil. A few fresh herbs in the cavity if you’re grilling whole fish, and that’s it! No fancy flavored glazes, no lemon juice, nothing! It's best to squirt it over the fish after grilling with some extra virgin olive oil.
Do not remove the skin when grilling: Not only does it keep your fish moist and together, it also turns nice and crispy and incredibly delicious (not to mention good for you with all those omega-3 fatty acids). Swordfish is an exception; I find that their skin is too tough to eat, so it's best to remove it before grilling.
Grill on the skin side first: If you will encounter any sticking, it will likely be on the flesh side, so grilling on the skin first allows you to keep your grill clean as long as possible. Another reason to grill on the skin side first is to prevent fillets from curling up. Fillets of some fish, like red snapper and stripped bass, have a tendency to do that, resulting in uneven grilling and rubbery skin. Once you place the fish on the grill, cover it, and let it be until you are ready to turn it. The more you tinker with the fish, the higher the chances of tearing its skin and having it fall apart.
Turn the fish with a fork: When I ran into the problem of torn and misplaced skin, I assumed that the fish stuck to the grill. What actually happened was that my spatula tore the skin as I tried to slip it under the fillet. To avoid this pitfall, slip the tins of a fork between the grill grates and gently push up on the fish. Do it in couple of places until the grill lets go of the fish. Do not try to lift the fish in the air and flip onto the other side. Instead turn it onto empty grilling space next to it, like turning a page.
To turn whole fish, take a fork in one hand and a spatula in another. Gently push up the fish with a fork in several places to dislodge it and let it drop back onto the spatula. This will help you push its weight onto the other side.
Do not overcook your fish: Grilling can easily dry out the fish. Cook fish over a medium heat and estimate 8 minutes total cooking time per inch of thickness for steaks and fillets and no longer than 10 - 25 minutes for whole fish, depending on the thickness. Start checking to see if your fish is done 2 minutes before the estimated time. Your fish should still be a tad translucent in the center when you remove it from the heat even if you prefer your fish well-done. The fish will continue to cook once it has been removed, so make sure not to overcook it. To check whole fish, DO NOT dig into its thickest part with a fork. DO NOT cut it open with a knife. I have heard tons of cooks and chefs give this advice... It’s wrong! Anyway, If cooking steaks and fillets, when the flesh looks opaque, the fish is done. To check whole fish, lift the fish (if using a hinged basket) and hold it with its mouth facing downwards, their will be some juices that come out of your fish, it these juices are white (not red or pink) your fish is done. Do not cut, or tear the fish trying to look at it: Do you cut steak to see the inside? Steaks 200 - 225g (7 -8oz) 4 mins per side, Fillets 2,5 cm ( 1in) thick, 4 - 5 mins per side, Kebabs 4 - 6 mins, whole fish 275 - 300g (10 -12oz) 5 -6 mins per side, whole fish 1,5kg (3lbs) 12-13 mins per side... Prawns and scallops are perfect after 2-3 mins per side. Lobsters will be PERFECT after 7 mins total grilling time, you can’t burn lobster, the bright red color is a give away, it’s telling you that I am cooked...! Butter is heaven on earth with lobster…
Remove the fish with a fork and a spatula: To remove the fish from the grill, dislodge it with a fork like you do when turning it. Then lift one side of fillet or whole fish barely off the grill, slip a spatula underneath, and lift the fish off the grill.
I recommend using a hinged wire grill basket, it's the best for cooking whole fish, It also works well for fillets of tender fish such as perch, snapper, catfish or flounder. If you insist on using a marinade, allow fish to soak up flavor for at least 30 minutes to an hour. Refrigerate while soaking in marinade. If you are going to use the left over marinade as a sauce on top of the cooked fish or seafood, make sure that the marinade liquid is brought to the boil and cooked by itself for at least 10 minutes to cook out any bacteria that may be there from when the fish was soaking. To grill seafood in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.

To get a diamond pattern on grilled fish:

People seem to like the diamond patterns on their food that they see in restaurants, it's easy. Here's how to do it. PRIOR to starting the grill. Pour a small amount of vegetable oil on a paper towel and lightly coat the grill rack, as said before, this will help from having the fish stick to your rack. (It's not too smart or safe to get your hand close enough to do this, so use your tongs please) Preheat the grill to medium-high. Brush or pat both sides of the fish lightly with a few drops of olive oil. Cook without turning on first side for 2 to 3 minutes. Rotate fish 45-degrees on the grill (a one-quarter turn). Cook for 2 to 3 minutes longer. Flip fish to other side and finish cooking time. This method can be applied for meats and poultry as well... That’s my blog for today, till next time, happy grilling and be safe.

Take Care,
George

The Wonderful World of Barbequing...

By George Koutsivitis

Can you smell that? The smell of summer is slowly approaching… The weather is finally getting warmer and beautiful out and if you’re like me; you’re probably already running to get the barbeque out of the garage or the shed. That’s the reason I decided to begin my blog with a 3-part barbeque segment over the next few days… I’ll be sharing tips, secrets and recipes with all of you. If you’re an experienced grill cook, please understand that some people were not born with a pair of tongs in their hands, so be patient and bare with me. I find that it is so much easier to cook outdoors these days with the wide range of quality equipment available on the market. We definitely have it a lot easier than our dads or granddads did. Cooking made easier by this great equipment also means that the type of food that can be prepared on a barbeque has evolved as well. We can cook a wider range of foods outdoors now, not just burgers, franks and steaks! Let’s start at the top though, shall we? The first thing we need to know is how to start a fire and the type of cooking methods we can be perform on our grills.

Lighting the Barbeque:

There are a few essential guidelines one should follow in order to get the best from your BBQ. Always read the manufacturers instruction manual for your barbeque and your fuel. Make sure you choose a place far away from overhanging branches or bushes. Set up your BBQ somewhere stable, last thing you want is for it to wobble! Do not light your fire in high winds or strong draughts, remember that we are trying to have fun and eat, not burn down our neighborhood…! If you’re using charcoal, start building your fire at least 30 – 45 minutes before you start cooking (20 -30 mins if you’re using instant lighting coal bits, although I wouldn’t even consider using those. The reason is the harmful chemicals found in them, the chemicals are released in the smoke and they end up on your food…! Open all the air vents or dampers, arrange a heap of smaller pieces of charcoal or wood bits (Cedar, Hickory, Maple, Oak… these types of wood will add flavor to your food) you basically want to build an igloo shaped dome with a well in the center. This will enclose the fire and shelter it, preventing it from going out. Make sure you leave enough airspace at the bottom of the dome, fire is a living thing, it needs oxygen or it will die… Light the fire and leave it undisturbed until the coals are covered with white ash. Rake them evenly over the base of the BBQ. Your fire is ready! Next step, cooking methods…

Direct Cooking:

The most known and most popular cooking method on a barbeque; it involves cooking your food directly over the flame. Yes, this is what is known as grilling. It’s the suitable method for cooking small items of food that take less than 25 mins to cook. This is the method used when searing a steak or when cooking thin cuts of meat, chops, burgers, vegetables, kabobs and fillets…

Indirect Cooking:

The food is cooked away from the direct flame by placing it on the opposite side of the lit burner and allowing the heat to tumble within the confines of the closed barbeque. This creates an oven like effect that is very similar to a convection oven found in most homes. You can use this method to roast larger pieces of meat or to even bake some bread or a pizza, provided your barbeque lid is closed of course.

Rotisserie Cooking:

One of the fastest growing cooking techniques on a BBQ, especially if your barbeque is equipped with a rear rotisserie burner. Rotisserie cooking allows the food to self-baste by sealing in the juices and browning the outside surface as it turns on a motorized spit. Rotisserie-cooked food is an excellent cooking option for large cuts of meat such as roasts, large game, and poultry…

Now that we understand those few simple facts, let’s start out with some simple cooking and cooking times. Juicy barbequed steak is the most quintessential barbeque meat. Here are a few tips on how to grill your basic meats on your BBQ. Cooking times vary depending on the thickness of your steaks, how close to the heat source your grill is and of course how one likes his meat cooked. A general rule is to allow anywhere from 2 -8 minutes per side depending on how you like your meat cooked. For example, a well sized steak 225-260 grams (8-9 oz) that is about 4 cm thick (1 ½ inches) will need to cook for 2-3 minutes for rare, 3-4 minutes for medium rare,4-5 minutes for medium, 5-6 minutes for medium well and 6-8 minutes for well done on a medium heat. Choose steaks that are no thicker than 4cm (1 ½ inches) and which have some visible marbling fat for tenderness. If desired, you can marinate your meat anywhere from 3 - 24 hours. If you have marinated your meat, make sure you pat dry to absorb the excess liquid before cooking; this will help avoid flare ups that will burn your meat. To keep the juices intact and your meat moist and tender, always use tongs rather than a fork to turn your meat. Piercing will cause juices to be extracted from the meat and it will result in it drying out. Also, make sure to wipe down your grilling surface with some oil before cooking, this will help avoid food sticking to your grill.

How to Grill a Burger:

Burgers are quite simple to cook, simply allow 2-5 minutes per side depending on your liking.

How to Grill Porterhouse Steak:

Porterhouse steak (also known as a T-bone) is one of the best and most expensive steak cuts available. They contain a T-shaped bone, and meat from both the tenderloin and the top loin. To make the most of this extremely tender steak, it should be seated for 1-2 minutes per side to seal in the juices. Then cook for about 4-5 minutes per side. This is also the best method for cooking a ribeye.

How to Grill Fillet Mignon:

Fillet mignon is a small boneless steak that is cut from beef tender loins. The fillet is so tender; people are often heard to say it melts in their mouth. Here is how to grill a fillet mignon in my opinion. Never cook it past medium rare, or medium at most! If you cook it longer, you will lose the tenderness that makes this cut so fantastic… When testing for doneness, press the meat with your fingers to see if it is slightly resilient. If so, it is done. You can also wrap it in some streaky bacon to add more flavor and to help keep it from drying out.

I think this post is long enough, so that’s it for today... I’ll be back in a few days with a new entry, till next time, be safe and have fun...

Take Care,

George