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Swordfish-Bacon Kebabs with Cilantro Gremolata
Bacon-Cilantro Fried Rice
BLT with
Cilantro Mayo
Ted Allen's Bacon Roast Pork Shoulder With
Cilantro Yogurt
WINE NOTES
2004 Palacios
As Sortes Valdeorras
100% Godello. An aromatic white grape, one of the oldest in the
Iberian peninsula. Flavors of lime and other citrus give an almost
tropical fruit flavor, honey and a touch of minerality round out
with a bright acidity and subtle smoothness from oak. A complex wine
with texture and depth.
2004 Capcanes Mas Donis Barrica
80% Garnacha, 20% Syrah. Like a Spanish "Cotes du Rhone.” Aroma of
spices and pepper, with a touch of blackberry. A full-bodied wine
with layers of ripe, spicy black fruits, nicely concealed tannins,
and a long, pure finish
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Swordfish-Bacon Kebabs with Cilantro Gremolata
Serves 4
- 1 cup chopped cilantro
- 3 lemons, zested and
juiced
- 1 tablespoon minced
garlic
- 2 stalks lemongrass,
white part only, finely minced
- 1/2 cup extra virgin
olive oil
- 12 slices of bacon
- 1 pint cherry tomatoes
- 1 1/2 pounds center-cut
swordfish, cut into 1x1-inch cubes
- 4-8 long satay skewers,
soaked in water
- Kosher salt and freshly
ground black pepper to taste
- Cooking spray
Prepare a hot grill,
sprayed slick. In a bowl, combine the cilantro, lemon zest and
juice, garlic, lemongrass and extra virgin olive oil. Season
with kosher salt and freshly ground black pepper to taste.
Assemble the kebabs by first skewering one end of the bacon and
following with swordfish cube. Weave the bacon in between the
swordfish and tomato as you thread each onto the skewer. Lay the
kebabs in a dish and take 1/3 of the gremolata and rub all over
kebabs. Let marinate for at least 20 minutes. Season the kebabs
with salt and pepper and grill until bacon is cooked through,
about 8 minutes. Plate using a satay plate and serve with
remaining gremolata in dipping bowl.
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