Grilled Fennel with Sambuca and Fresh Grapefruit

 Grilled Fennel with Sambuca and Fresh Grapefruit

 Serves 6

 3 each        Fennel, fresh with tops

1/4 cup      Virgin Olive Oil

4 cloves      Garlic, thinly sliced

3 each        Anchovy Fillets, rinsed, finely chopped

1/4 cup      Sambuca

1 TB           Balsamic Vinegar

1 each        Grapefruit

1/4 cup      Tarragon Leaves, minced

Heat Source:

Direct medium heat.

Special Tip:

Blanch the fennel bulbs in salted water for 15 minutes, just until tender all the way through before grilling.

Preparation:

In a small bowl, mix the olive oil, garlic, anchovies, sambuca and vinegar together, Place the fennel bulbs in a bowl and spoon the sambuca over the bulbs. Cover and refrigerate for 30 minutes in the refrigerator.

Preheat the grill to a medium heat.

Zest the grapefruit, set the zest aside. Cut the grapefruit segments from the grapefruit and set aside. Drain the fennel well from the marinade and place the marinade in a bowl and the chopped tarragon to the marinade.

Place the fennel bulb, cut side down on the grill and grill for 10 minutes or until nicely browned. Turn and grill 10 more minutes. Place the fennel bulbs on a serving platter, cut side up. Scatter the grapefruit segments over and around the fennel. Sprinkle with the zest, drizzle the marinade over the fennel, top with the fennel fronds, and serve.

Approximated Prep & Cooking Time: 1 hour

Grilled Chicken Spiedini w/ Moggia Sauce

 Grilled Chicken Spiedini w/ Moggia Sauce

(Serves 4 people)

4 each             Chicken Breast, bonless & skinless, cubed into 1” pieces

2/3 cup           Italian Seasoning Bread Crumbs

1/3 cup            Grated Parmesan Cheese

1 TB.                Fresh Parsley, chopped

2 tsp.                Lemon Zest

2 each              Garlic Cloves, minced

¼ cup               Olive Oil         

After preparing the chicken, combine the oil, lemon zest, cheese, parsley and garlic, place the chicken into the marinated and allow to marinate for 30 minutes.

Roll the pieces of cubed marinated chicken into the bread crumbs. Skewer themeat onto the skewers.

Lighlty oil your grill grates and grill the bread chicken over medium heat until fully cooked, turning 3-4 times, to keep from burning.

Serve with the Moggia Sauce on the side or poured over the top of each skewer.

Moggia Sauce (1 cup)

Ingredients:

3 each                        Garlic cloves, minced

1 TB,                          Fresh Mint, minced

8 TB                           Olive Oil

¼ cup                         Fresh Lemon Juice

1 TB                           Water

pinch                         Black Pepper

pinch                         Kosher Salt 

Preparation:

Minced all the solid ingredients very fine, almost to a paste. Add the half the oil and then the lemon juice and water. Form a thickend paste. Slowly add the remaining olive oil, sauce should be slightly emuslified.

Refrigerate until needed or ready to serve.