Pastrami Grilled In Grape Leaves Recipes

GRILLED FROZEN SALMON IN GRAPE LEAVES

Steps:

• Prepare a charcoal grill for medium-high direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
• Meanwhile, stir to combine the tomatoes, butter, ouzo, 4 tablespoons of the olive oil, 1 teaspoon of the lemon zest and 1/2 teaspoon salt in a small grill-proof saucepan; set aside.
• Stir to combine the remaining 2 tablespoons olive oil and 1 teaspoon lemon zest with the oregano, red pepper flakes and 1 teaspoon salt in a small bowl. Spread the mixture evenly over the flesh side of the salmon fillets.
• Lay one grape leaf veiny-side up on a clean work surface with the tip pointing away from you. Lay another leaf towards the top of the first so they overlap by about 1 inch. Repeat this with 2 more grape leaves if they are big or 3 more if they are small, creating a single line. Lay a salmon fillet on top of the grape leaf nearest you and then holding the leaf roll the salmon up in the overlapping grape leaves. Transfer to a plate and repeat to wrap the remaining salmon fillets.
• Grill the wrapped salmon over direct heat, turning halfway through, until the grape leaves are charred in spots, about 5 minutes. Move to the indirect side of the grill and put the saucepan with the tomatoes over the direct heat. Cover the grill and cook until the tomatoes have burst and the mixture is saucy, and the salmon is firm and opaque throughout, about 12 minutes depending on the thickness of the fish.
• Transfer the wrapped salmon to a serving platter. Stir the herbs into the tomato mixture and spoon over the fish. Serve with rice and a salad.

GRILLED GRAPE LEAF WRAPPED SALMON

Steps:

• Preheat a grill to medium heat.
• If using jarred grape leaves, rinse well. If using fresh grape leaves, boil about 5 minutes until they change color and soften.
• Mix the kumquats, dill, garlic, chili paste, salt, and paprika together in a bowl. Lay a grape leaf out on a cutting board and spread about 2 teaspoons of the kumquat mixture in the center. Lay a piece of salmon on top of the mixture and roll it in the grape leaf by folding the bottom part of the leaf over the fish and then the sides and rolling the fish so it is completely covered.
• Grill the salmon about 3 to 4 minutes on each side. Remove the grape leaf packages from the grill and serve immediately.

GRILLED FETA WRAPPED IN GRAPE LEAVES

Steps:

• Whisk the olive oil, lemon zest, garlic, za'atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour.
• While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak.
• Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present.
• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil.

PASTRAMI GRILLED IN GRAPE LEAVES

Steps:

• 1. Cover the grape leaves with cold water in a medium-size bowl and let soak for 15 minutes, changing the water two or three times.2. Drain the grape leaves and blot dry with paper towels. Spread out 8 of the leaves on a work surface. Place a few slices of pastrami in the center of each. Top each portion of pastrami with a slice of cheese, a slice of tomato, a slice of onion, and finally a slice of lemon. Bring the edges of the grape leaf up around the filling. Place a second grape leaf on top and bring the edges down so the filling is entirely covered.3. Transfer the bundles to a baking sheet or platter, cover loosely with plastic wrap, and refrigerate while you preheat the grill to high. 4. When ready to cook, oil the grill grate, Arrange the bundles on the hot grate and grill, turning with a spatula, until the grape leaves brown and the filling is heated through, 4 to 8 minutes in all.5. Serve immediately, and eat by unwrapping the grape leaves (they are not eaten) and eating the filling with a fork.

GRILLED BEEF IN GRAPE LEAF

Steps:

• MIx all of the ingredients for the grape leaf beef (except the grape leaves) thoroughly. Roll into 1/2 ounce logs and wrap each log with a grape leaf.
• Skewer the grape leaf beef and grill on both sides until done, about 6 to 8 minutes. Set aside.
• To serve, place one leaf of each herb in each of the lettuce cups. Remove the beef from the skewers and stack them on top of each of the lettuce cups 2 by 2 by 2.
• Prepare Lemon Grass Sauce - reference recipe # 316596 and pour into a ramekin and place on the plate next to the beef. Stack the carrots and jicama on the plate.
• Wine recommendation: Pair with a spicy red, e.g. South African Pinotage from Hamilton Russell or Diemersdal.

UZBEKISTANI QUAIL GRILLED IN GRAPE LEAVES

Steps:

• 1. Rinse the grape leaves under cold running water, then let soak in a bowl of cold water to cover for 1 hour, changing the water several times.2. Preheat a charcoal grill to medium-high.3. Remove and discard the fat just inside the body cavities of the quail, rinse the quail inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Leave the quail whole. Place a little spice paste in the cavity of each bird rub the remaining spice paste on the skin.4. Drain the grape leaves and blot dry. Wrap each quail in 5 grape leaves and tie securely with kitchen string.5. Nestle the wrapped quail in the ashes. Roast until the birds are cooked, 15 to 20 minutes, turning the quail from time to time with tongs. To test for doneness, insert the tip of a metal skewer or sharp knife into the thickest part of a thigh. It should come out very hot to the touch.6. Serve the quail in the leaves, but since they've been in the ashes, the leaves will be inedible, so should be removed before the quail are eaten.Serves 4