Showing posts with label grilled. Show all posts
Showing posts with label grilled. Show all posts

Sunday, October 23, 2016

Grilled Pepperoni and Sausage Pizza Wraps

If you love fresh, hot homemade pizza, full of melty cheese and tasty toppings, but time is short, make these grilled pepperoni and sausage pizza wraps instead!

Seriously, these have all the flavor of pepperoni and sausage pizza in a fraction of the time real pizza takes to make. They are ideal for a weeknight supper or game night and would be great for a party as well. Let each person fill her own wrap, choosing from a selection of fillings. The ones below just happen to be my favorites but you do you.

Two important things to remember when filling 1. Do not overfill and 2. Start and end with cheese – this helps seal the wrap when grilling.

Ingredients to feed one
1 large wrap
1/2 cup or 55g grated mozzarella
Jalapeño slices
Onion slices
1/4 cup or 60ml pizza sauce
7-8 small cooked Italian sausage meatballs
6-7 pepperoni slices
3-4 fresh basil leaves

Sprinkle half the cheese in the middle of the wrap. Top with a few slices of jalapeño and onion.

Add the sausage and spoon on half of the sauce.

Next comes the pepperoni, basil leaves and the rest of the sauce.

Finally, sprinkle on the rest of the mozzarella.

Fold in the top and bottom of the wrap.

Then fold in one long side and roll to close the wrap.

Grill the wrap, over a medium low heat, overlapping side down for 1 1/2 – 2 minutes. Place something heavy on top. I use my kettle filled with a cup or two of water.

Turn the wrap over and grill the other side for another 1 1/2 – 2 minutes, weight still in place.


Did you know that October is National Pizza Month? Yeah, I missed that memo too. But it really is and has been since 1984 when late entrepreneur Gerry Durnell launched the first trade publication about pizza called Pizza Today. His first issue came out that October, so he designated it National Pizza Month as well.

Sunday Supper cannot resist the opportunity to celebrate such a great occasion so we've got close 60 pizza or pizza-inspired recipes to share today. Many thanks to Coleen of The Redhead Baker who is hosting the event and our event manager Cricket of Cricket's Confections for all of their hard work.






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Wednesday, May 6, 2015

Zucchini-Wrapped Cheesy Pea Burgers #FoodieExtravaganza

Fresh peas, goat cheese and Parmesan seasoned with garlic, lemon zest and loads of fresh basil make a flavorful patty, even before wrapping in zucchini and grilling!

This month I am hosting the Foodie Extravaganza party and so I have the privilege of choosing the food holiday we are going to celebrate. I had a look at the calendar and couldn’t even consider any of the other options when I saw that May is National Hamburger Month! Perfect for writing about a great recipe that I made last summer and have just been itching to share. Finally, it’s getting to be grilling weather again in the rest of the northern hemisphere!

Now burgers don’t have to be beef! Or even meat. There are a lot of wonderful tasty vegetables and legumes that can be made into patties, grilled and popped on a bun. I make a mean lentil burger, for instance, with cooked Puy lentils, mozzarella and smoked paprika. But this recipe is pretty much straight out of the Waitrose supermarket magazine which they were giving out free at the checkout when we were in the Channel Islands. The original ingredient list called for specific store products, like Waitrose British Blacktail eggs. Well, I don’t know my laying hen varieties but I figure, when it comes to eggs, any fresh one, preferably free range, will do.

Make sure to scroll on down to the bottom of my recipe to see all the great hamburger recipes we have for you today! And happy National Hamburger Month!

Ingredients - makes four patties
5 1/3 oz or 150g fresh hulled peas, blanched
2 1/2 oz or 70g soft goat's cheese
1 egg
1 clove garlic
Good bunch fresh basil, leaves picked from the stems
3 1/2 oz or 100g fresh breadcrumbs
1 oz or 30g Parmigiano Reggiano, grated
Grated zest 1 lemon
8 oz or 2 medium zucchini or courgettes
Olive oil, for brushing on before grilling

To serve: four buns, tomato, mayonnaise, sliced purple onion or any of your other favorite burger toppings

Put your peas, goat cheese, egg and garlic and in a big bowl and blend it all together until smooth with a hand blender. Or use a food processor.

Add in the fresh breadcrumbs and blend (or process) again.

Next the basil leaves go in.

Then the Parmesan and lemon zest.

Thinly slice the zucchini with a potato peeler.

Arrange them into crosses on a large piece of parchment paper on your work surface. My zucchini must have been shorter than the ones they used in the magazine because I had to overlap them in the middle to wrap all the way around.

Form your cheesy pea mixture into four patties and lay one on each of zucchini crosses. Lay a final slice of zucchini on each one and fold the ends under the patty.

Fold the rest of the slices up and over the patty. They may not be pretty but they will be tasty.

Put these, covered in cling film, into the refrigerator until you are ready to grill.

When you are ready to grill, light the charcoal and leave it until the coals are white and heat is uniform.

Brush one side of the patties with olive oil and lay each patty, oil side down, on a small square of aluminum foil. Brush the tops with oil.

Place these on the grill and cook for about four or five minutes.

Check that the underside of the patties are browning nicely.

Turn the patties over and carefully peel off the foil.

Cook on that side until the patties are nicely browned.

Turn the patties a couple of more times to make sure they are browned evenly and are cooked through.

Serve on toasted buns with mayonnaise, sliced tomato and onion.


And my husband is so good on the Weber that I asked him to grill baby gem lettuces and I made this salad to go along side the burger. Isn't it pretty?

Check out all the delicious burgers we have for you today!

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Hamburger Month by serving up burgers of all kinds.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!

Follow our Foodie Extravaganza Pinterest board for past events and more deliciousness!

Sunday, April 26, 2015

Bali Spicy Grilled Fish - Ikan Bakar Jimbaran

Bali Spicy Grilled Fish aka Ikan Bakar Jimbaran means whole grouper marinated in a spice paste that includes onion, garlic, galangal, coriander, tamarind and red chilies, which is then grilled over coals and basted with sweet soy sauce.

Best enjoyed in a fresh island breeze that carries the smoky grilled smell to your table, followed quickly on by the charred sweet and spicy fish itself, this dish brings me right back to Bali, Island of the Gods. 

If you’ve read my About Me page, you know that Indonesia is one of the places in which I’ve had a bedroom, first in my father’s home in Jakarta and later, as a married person, in the small oilfield town of Balikpapan on the island of Borneo. When I’d tell people we lived in Balikpapan, they’d say knowingly and with some how’d-you-get-that-gig admiration, “Oh, Bali!” No, sadly, not Bali, not even close in attributes and amenities, but, fortunately, it wasn’t that far to get to when we needed a break.

And when we did spend time in Bali, we ordered the ikan bakar, or grilled fish. Over the years, I’ve tried to recreate it more than a few times at home. This version is the closest I’ve ever come to our memories of the original. I have to warn you that cooking it is a two-man job and requires a charcoal barbecue pit with a lid to control the flames which lick up at the fish, essential for flavor, but a challenge to manage. The second person is needed for basting quickly while person number one holds the lid off briefly, poised to close it quickly as the flames shoot up. 

We want lots of charred bits on the outside, but succulent white flesh inside. I also find that using a fish shaped metal barbecue basket greatly simplifies the task. Ikan bakar is traditionally served with a raw sambal of lemongrass, purple onions and chilies, with shrimp paste or ground dried shrimp, called sambal matah or green mango sambal.

My ikan bakar Jimbaran was adapted from these two recipes on Recipkoki and Bumbu Ikan Bakarku. Who knew I could remember that much of my Bahasa Indonesia, the Indonesian language?!

1 whole fish about 3 1/3 lbs or 1.5kg (Red Snapper or Grouper or other white fish) Mine is a Grouper.

For the marinade:
3 tablespoons coriander seeds
5 candlenuts (Sub macadamias if you can’t find candlenuts.)
8 small shallots or equivalent weight in purple onions, peeled
5 cloves garlic, peeled
3 red chilies, stems cut off
3 teaspoons sour tamarind paste or equal amount of fresh tamarind, seeds and fibers removed
2 in or 5cm piece galangal, peeled and chopped finely
1 teaspoon salt
2 tablespoons canola or other light oil
Juice half a lime (if your tamarind isn’t very sour)
1/3 cup or 90ml water

For the basting liquid:
1/2 cup or 120ml kecap manis or sweet dark soy sauce
2 tablespoons butter
4 tablespoons canola
Warm till butter melts, whisk to combine.

Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. Grind everything to a smooth paste.

Sauté the paste in the oil for about 10 minutes over a low heat, until fragrant. Add in the water and cook for about 10 more minutes, stirring frequently.

Remove from the heat and allow the spice paste to cool before proceeding.

Clean your fish (or have your fish market guy do it for you) but leave it whole. Slash the fish down to the bones with a very sharp knife.

Heap the marinade on both sides and use your fingers or a spoon to make sure that it gets deep into the slashes. Rub marinade inside the fish as well. Leave to marinate for an hour or so. If you are preparing it ahead of cooking by several hours, put it in the refrigerator.

About 20-30 minutes before you are ready to cook the fish, light your charcoals.

Make your basting liquid by adding all the ingredients to a microwaveable measuring cup and warming it in the microwave until the butter is just melted. Whisk to combine.

When the coals are white, your fire is ready. Spray your barbecue basket with non-stick spray and put the fish inside securely.

Whole fish come in different thicknesses so it’s hard to tell you exactly how long to cook your fish. This one took about 20 minutes all together. We did about eight minutes on one side.

Then eight minutes on the other to start.

Once it’s just about cooked, start basting with the sweet soy mixture, turning the fish frequently.

Keep the lid down to control the flames so the fish smokes but the sugar in the soy doesn’t burn too much. Some char is desirable though. And some of the black is actually the dark soy. Check for doneness by separating the flesh up near the head with two forks. Fully cooked fish will be white to the bone.

Bring the whole fish to the table and let folks serve themselves by removing the meat from the bones.


Many thanks to our two hosts for this week’s Sunday Supper, Cindy of Cindy’s Recipes and Writings and Marlene of Nosh My Way for motivating this walk down culinary memory lane in search of a tropical recipe to share. If you are looking for more tropical inspired recipes, you have come to the right place this week!

Tidbits and Pupus
Condiments and Sauces
Main Event
Delectable Delights