Pork Souvlaki
Serves 10 to 12
Andrea Behrends and Helene Dujardin
Souvlaki (literally “skewers”) is the quintessential street food of Greece. Typically ordered by the dozen, they are highly addictive. Bill and Tony [Darsinos] spent years searching for the perfect domestic cut of pork to suit their tastes, finally settling on the pork collar for its mix of rich flavor, fat, and tenderness. In a pinch, you could substitute boneless pork shoulder (butt) or boneless, country-style ribs. To get the right amount of char, tenderness, and flavor, you need to grill the pork hot and fast over direct heat until just cooked through.
Ingredients:
- 1 pork collar (4 to 6 pounds)
- ½ cup extra-virgin olive oil
- 2 tablespoons dried oregano
- 2 tablespoons kosher salt
- 1½ tablespoons freshly ground black pepper
- Lemon wedges, to serve
Directions:
Using a sharp knife, butterfly the pork collar until you have a large, flat layer about 1-inch thick. Cut the meat into 1-inch cubes and place in a large mixing bowl. Add the olive oil, oregano, salt, and pepper and toss everything together with your hands until evenly incorporated. Cover and marinate in the fridge for at least 24 hours.
Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400° to 450°F. Coat the top grate with oil; place on the grill. (If using a gas grill, pre-heat to medium-high [400° to 450°F].)
Carefully thread the marinated pork onto skewers, portioning about 6 ounces for each and being careful to leave about ¼ inch between the pieces to avoid overcrowding. Place on the grill and cook, uncovered and turning occasionally, for 8 to 10 minutes, until the internal temperature reaches 145°F. If flare-ups occur, cover with a grill lid to quell flames as necessary. Serve the souvlaki with lemon wedges.
Grilled Peach and Taleggio Bruschetta
Makes 6 Toasts
Andrea Behrends and Helene Dujardin
Grilled peaches are a standard at my house no matter the course. The fruit becomes sweeter, more tender, and fragrant after a minute or two over the fire. This is one dish that will make you wish peaches were always in season.
Ingredients:
- 3 medium (5-ounce) peaches, each pitted and cut into 6 wedges
- 2 tablespoons honey
- 1 tablespoon sherry vinegar
- 2 teaspoons fresh thyme leaves
- 3 tablespoons olive oil
- 3 (½-inch-thick) rustic sourdough bread slices, halved crosswise
- 12 ounces Taleggio cheese, thinly sliced
- Finely ground sea salt
Directions:
Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 350° to 400°F. Coat the top grate with oil; place on the grill. (If using a gas grill, pre-heat to medium [350° to 400°F].)
Lightly coat the peach wedges with cooking spray; place on the oiled grates. Grill, uncovered, until soft and slightly browned, about 4 minutes per side. Transfer to a bowl. Add the honey, vinegar, and thyme; toss to coat.
Brush the oil over each bread slice on both sides; place the bread on the grates. Grill, uncovered, until lightly toasted, 1 to 2 minutes per side. Transfer the toasted bread to a serving platter; immediately top the toasts evenly with cheese slices. Top each toast with 3 peach wedges; garnish with salt.
Charred Broccoli Rabe
Serves 4
Andrea Behrends and Helene Dujardin
Looks can be deceiving. Though it looks like a cross between broccoli and asparagus, broccoli rabe—also called rapini—is a leafy cruciferous vegetable that is closely related to the turnip. It’s slightly bitter, with nutty flavors coming from the charred florets. It’s an Italian favorite so Italian flavors like EVOO, Parmesan, and red pepper flakes are delicious accents. A squeeze of smoky lemon adds brightness.
Ingredients:
- 1 pound fresh broccoli rabe, trimmed
- 4 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 medium lemons, halved crosswise
- ⅛ teaspoon crushed red pepper
- ½ ounce Parmesan cheese, shaved
Directions:
Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400° to 450°F. Coat the top grate with oil; place on the grill. (If using a gas grill, pre-heat to medium-high [400° to 450°F].)
Brush the broccoli rabe with 2 tablespoons of the oil and sprinkle with the salt and black pepper. Place the broccoli rabe and lemon halves, cut-side down, on the oiled grates. Grill, uncovered, until the broccoli rabe and lemon halves are charred, about 6 minutes, turning the broccoli rabe halfway through cook time. Transfer the broccoli rabe to a serving platter. Squeeze the juice (you should have about 3 tablespoons) from the lemon halves into a small bowl (discard the seeds). Stir the crushed red pepper and remaining 2 tablespoons oil into the lemon juice. Drizzle the mixture over the broccoli rabe and sprinkle with the Parmesan shavings. Discard the squeezed lemon halves.
Grilled Watermelon
Serves 8
Andrea Behrends and Helene Dujardin
The concentrated sweetness and hint of smoke that juicy melon gets from a brief rest on a hot grill adds surprising pizzazz to a refreshing dessert that is big on flavor and short on hassle. Sweeten things up, in a healthy way, by adding a rich, creamy dollop of vanilla Greek yogurt. The best desserts are all about sensory balance—here, hot meets cold, and creamy and juicy counter crunchy and chewy.
Ingredients:
- 8 (1-inch-thick) seedless watermelon wedges with rinds
- ½ cup vanilla whole-milk Greek yogurt
- ¼ cup roasted salted pistachios, roughly chopped
- 2 teaspoons crystallized ginger, finely chopped
- ½ teaspoon grated orange zest (from 1 orange)
- Freshly ground black pepper
Directions:
Open the bottom and top vents of a charcoal grill completely. Light a charcoal chimney starter filled halfway with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 450° to 500°F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to high [450° to 500°F].)
Place the watermelon wedges on the oiled grates; grill, uncovered, until grill marks appear, 1 to 2 minutes per side.
Place a grilled watermelon wedge on each of eight serving plates. Top the wedges evenly with the yogurt, pistachios, ginger, and orange zest. Garnish with pepper.
All recipes excerpted from Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection © 2020 by Matt Moore. Photography © 2020 by Andrea Behrends and Helene Dujardin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.