CuisineMentor

We bring the world of taste to your kitchen.

Recipes for Mediterranean Grill Spice Blend

Celebrate the Mediterranean cuisine with delicious grilled vegetables made with CuisineMentor Mediterranean Grill Spice Blend, recipe on package. 

Ingredients: Thyme, Roast Garlic, Black Pepper, Rosemary, Culinary Lavender, Parsley


From France through Greece, fresh grilled marinated vegetables are served as an appetizer, a side dish, in sandwiches, and over pasta. Create a wonderful platter of grilled or baked vegetables using eggplant, zucchini, mushrooms, sweet onions, asparagus, tomatoes, corn cob chunks....... brushed with a tangy marinade of herbs, olive oil and balsamic vinegar.
                                                                Serve at room temperature. Delicious!!!!!

***************************************************************************************************************************************************

         Mediterranean Lamb Kebab

Everyone loves meat grilled on a skewer over an open fire, charcoal or gas grill. Sometimes meat is placed on skewers along with onions, cubed peppers, mushrooms and tomatoes. Ideally they all will cook at the same time, leaving the vegetables juicy and the meat perfectly done. Peppers and onions are fairly sturdy and don’t fall off the skewer. Little tomatoes, however, can explode or fall off the skewer and into the fire. I suggest to thread them onto a separate skewer. Your may prefer to thread all the vegetables separately, basting with the meat marinade during grilling.. If using wooden skewers, soak them in water for ½ hour, otherwise they will get on fire. Also, bring meat to room temperature before grilling.


1 boned leg of lamb, 3-4 lb, trimmed and cut
into 1 ½-inch cubes
1/2 cup olive oil
1/3 cup balsamic vinegar
1 package CuisineMentor Mediterranean Grill Gourmet Spice Blend
1 teaspoon kosher salt
1 basket cherry tomatoes
24 1-inch wedges of sweet onion
1 lb small mushrooms
4 large peppers, cut in 1 ½-inch squares
 

Place the meat in a non-reactive container. Whisk together the oil, vinegar and spice mix to combine well. Pour over lamb. Turn lamb to coat evenly, cover and refrigerate for 24 hours.

Bring the meat to room temperature. Prepare and preheat the grill.

Thread the meat onto the skewers along with the vegetables. Brush the skewers (meat and vegetables) with the meat marinade. Grill, turning once, until done to taste, about 5 minutes on each side for medium.

Serve hot with couscous or a wild rice pilaf. Serves 8.

Variations: Use lemon juice instead of vinegar when making the marinade. Add the zest of one lemon.

      Use dry white wine instead of vinegar.
      Use 3 lbs boneless skinless chicken thighs instead of lamb. Cut for skewer, or leave whole.        
      Marinate as in above recipe. Adjust grilling time until chicken cooked completely through.     
      Use a tender cut of beef instead of lamb. Be careful not to overcook or the beef will be dry.  
      Use cubed eggplant, zucchini, or other vegetables. 
      Use a whole butterflied leg of lamb, but do not cut for skewer. Marinate as in recipe, adjust grilling time. When done, rest for 10 minutes then slice thinly. Makes great pita  
                 sandwiches, serve with yogurt mixed with cumin seeds and thinly sliced green onions.       


**************************************************************************************************************************************************

       Using Mediterranean Grill as a Dry Rub   

This blend is a beautiful delicious dry rub on fish (fillets or steaks: halibut, salmon, cod, snapper, swordfish, tuna), lamb (chops, boneless roast, butterflied leg), pork (roast, steak or chops), chicken (whole, pieces, boneless skinless breast) and beef (roast or steak). Just shake the package and sprinkle some of the spices, along with kosher salt, onto what you are baking, roasting or grilling. I especially like it on salmon grilled on a plank. No oil needed on the salmon. Your grilled or roast meat, poultry or fish will have a flavorful herby taste.
***********************************************************************************************************

       Provence White Bean Puree Dip

Very easy and delicious. Serve as a low-fat healthy dip or as an accompaniment to an entrée. Also try making with garbanzo or navy beans. 


4 cups cooked cannellini beans; if using canned, rinse and drain
¼ cup extra virgin olive oil
1 Tablespoon minced garlic
1 Tablespoon CuisineMentor Mediterranean Grill Spice Blend
the juice and zest of half a lemon (zest first, then juice it)
                                             salt to taste 

                                             green onions, green part only, finely chopped

Add beans, olive oil, garlic, spice blend and lemon juice to the bowl of a food processor. Secure the lid and process until smooth. Try a small bite, adjust salt to taste. Stir well and pour into a container with a tight fitting lid. Refrigerate at least an hour, but preferably overnight. This gives the flavors a chance to blend and bloom.

Serve cold, garnished with lemon zest and finely chopped green onion tops, with vegetable sticks, pita chips, breadsticks, toast or crackers. Or serve this warm as an accompaniment to grilled fish or chicken. 
***************************************************************************************************************************************************

      Ratatouille

2 large onions, sliced

2 large cloves garlic, minced
1 teaspoon kosher salt
2 Tablespoons CuisineMentor Mediterranean Grill Spice Blend (shake spice bag to distribute spices)
1 medium eggplant, cut into ½-inch cubes
6 medium zucchini, thickly sliced
2 green or red bell peppers, seeded and cut into chunks
4 large tomatoes, cut into chunks
                                                           1/4 cup olive oil  

Preheat oven to 350 degrees.

Layer all ingredients into a 6-quart casserole, pressing down to make fit if necessary. Drizzle olive oil over the top layer. Cover casserole and bake in oven for 2 hours. Occasionally baste top with some of the liquid. Uncover and bake another ½ hour. Mix gently.

Can be served hot, chilled or at room temperature (my preference).

Serves 8-10.

 

Variations: Add whole mushrooms the last 30 minutes.
***************************************************************************************************************************************************