3 Preheat a barbecue grill to medium-high. Grill chicken skewers for 10 minutes or until internal temperature of 165 F (75 C) is reached. 4 In a saucepan, over medium-high heat, bring stock to a boil. Add bulgur and gently stir. Cover with a lid and allow to cook for about 5 minutes, or until all liquid is absorbed. Remove from heat, but keep lid on for 10 more minutes. Using a fork, fluff bulgur mixture and set aside to cool. 5 To make tabbouleh, in a large salad bowl, place cucumbers, tomatoes, parsley, mint, green onions and olives. Add cooled bulgur and dress with lemon juice, olive oil and salt and pepper, to taste. 6 Serve tabbouleh alongside chicken skewers with a dollop of garlic toum sauce. Serves 3 to 4 PAIRS WITH LAS MORAS PAZ MALBEC Argentina $17.99 35196 DOMINIO DE PUNCTUM GALERNA LA MANCHA GARNACHA Spain $16.99 144989 Light & Fresh Easter from page 76
2 cups (500 ml) chicken or vegetable stock 1 cup (250 ml) fine bulgur wheat 2 cups (500 ml) diced cucumber 2 cups (500 ml) diced cherry tomatoes 1 1 large bunch curly parsley, chopped 1 bunch of mint, leaves only, chopped 5 green onions, finely chopped ½ cup (125 ml) pitted, chopped Kalamata olives 1 lemon, juice only
STEELHEAD TROUT SERVED WITH CAPER OLIVE TAPENADE ½ cup (125 ml) chopped Castelvetrano 3 olives 1 tsp (5 ml) caper liquid cup (60 ml) chopped capers
3 tbsp (45 ml) olive oil salt and pepper, to taste
½ cup (125 ml) chopped parsley ½ cup (125 ml) chopped cilantro 1 lemon, zest only 1 garlic clove, minced 1 tbsp (15 ml) red wine vinegar 3 tbsp (45 ml) +
6 wooden barbecue skewers, soaked in water for at least 30 minutes 1 To make garlic toum sauce, blend garlic in a food processor on high until finely minced. Using a spatula, scrape down sides of bowl and add 1 tbsp (15 ml) lemon juice. With food processor on medium speed, slowly stream in about 1 cup (250 ml) oil. Continue to alternate between lemon juice and oil until all is incorporated and mixture has a fluffy, mayonnaise-like consistency. Season to taste with salt and refrigerate. 2 2 In a small bowl, marinate chicken thighs with 1 tbsp (15 ml) garlic toum and cumin. Refrigerate for 1 hour or until ready to cook. Once ready, thread 2 halves of chicken thigh onto a skewer. Repeat with remaining chicken.
cup (60 ml) olive oil, divided
1 tsp (5 ml) honey salt and pepper, to taste 1.5 lbs to 2 lbs (750 g to 1 kg) whole steelhead trout fillet seasonal vegetables, for garnish
1 To make caper olive tapenade, in a small mixing bowl, add olives, caper liquid, capers, parsley, lemon zest, garlic, red wine vinegar, 3 tbsp (45 ml) olive oil and honey. Season with salt and pepper to taste. Mix to combine and set tapenade aside.
3 Substitute with Manzanilla olives or other, as desired.
1 Salt to remove liquid, rinse and allow to dry. 2 It will keep for up to 1 week refrigerated.
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