Grilled Shrimp with Mint and Cilantro Pesto

By Brett Moore

Here is a wonderful grilled summer appetizer from Zov Karamardian's cookbook which blends Mediterranean and Middle Eastern cuisines. Zov is the chef and owner of Zov's Bistro in Tustin, California.

Reprinted with permission from Zov: Recipes and Memories from the Heart (Zov 2005)
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Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh Italian parsley
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 24 jumbo shrimp, peeled, de-veined, and tails still intact
• 2 tablespoons fresh lemon juice
• 1/2 cup Mint and Cilantro Pesto (recipe follows)
• Lemon wedges, for garnish
• Rosemary sprigs, for garnish
• *****
• Mint and Cilantro Pesto
• *****
• 1/2 cup walnuts, toasted
• 1/4 cup freshly grated Parmesan cheese
• 3 garlic cloves, peeled
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried crushed red pepper
• 1 cup (packed) fresh cilantro leaves
• 1 cup (packed) fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil

Preparation:

Makes 8 to 12 appetizer servings.

For the Grilled Shrimp:

Be sure the shrimp are not overcooked, as their texture would become stringy and rubbery. Cooked just right, they are tender and succulent. Shrimp make wonderful flavor templates that really enhance the taste of the dish.

Stir the oil, parsley, garlic, pepper, and salt in a medium bowl to blend. Add the shrimp and toss to coat. Cover and refrigerate at least 15 minutes or up to1 day.

Heat a grill pan over medium-high heat or prepare the barbecue for medium-high heat. Working in batches, grill the shrimp until they are pink and just opaque in the center, about 2 minutes per side. Place the cooked shrimp in a clean large bowl. Cool to room temperature, if desired. Toss the shrimp with the lemon juice and 2 tablespoons of the Mint and Cilantro Pesto just enough to coat. Spoon the remaining pesto into a small bowl.

Mound the shrimp on a platter. Garnish with lemon wedges and rosemary sprigs, and serve with the remaining pesto, passing toothpicks alongside.

Cook’s Notes: These shrimp are also great atop salads and pasta. Scallops, prawns, or lobster can be substituted for the shrimp.

Mint and Cilantro Pesto
Makes 1 cup.

Blend the nuts, cheese, garlic, black pepper, salt, and red pepper in a food processor until a thick paste forms. Add the cilantro, mint, and lemon juice. Blend until the cilantro and mint are finely chopped. With the machine running, gradually add the oil and blend until the mixture is smooth and creamy.

Cook’s Note: The pesto can be frozen for up to a month. Store it in an airtight container. Thaw it at room temperature before using.


Source
http://gourmetfood.about.com/od/appetizersandsoups1/r/grillshrimppest.htm

Eastern European Grilled Kashkaval Cheese Sandwich Recipe

By Barbara Rolek

In the old days and even now, people in Eastern Europe toast a piece of bread at the hearth and warm a piece of cheese near the fire and put the two together for a lower-fat version of an American grilled cheese sandwich.

My take is to fry Bulgarian kashkaval sandwiched between two pieces of dark rye. This sheep's milk cheese has just the right pungency to make things interesting.

HEALTHIER OPTION: Toast the bread. Place the cheese and other ingredients between, wrap in plastic and microwave to melt the cheese.

View this larger image.

Makes 1 Eastern European Grilled Kashkaval Cheese Sandwich

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 2 slices dark rye bread, buttered on one side only
• 2 ounces Bulgarian kashkaval cheese or Provolone cheese
• 1 thin slice red onion
• 1 slice tomato

Preparation:

1. Assemble the sandwich by placing the cheese on one unbuttered side of bread, top with onion and tomato and remaining piece of bread, unbuttered side down.
   
   
2. Heat a nonstick skillet over medium for a few minutes. Place the sandwich in the skillet and turn the heat to low. Cook slowly 4 minutes more or less to a side.

Variation: Use feta cheese mixed with chopped dill in place of the kashkaval cheese.

Source
http://easteuropeanfood.about.com/od/crossculturalmaincourses/r/grilledcheese.htm