GP Hospitality at Home - World Tour Brochettes

Hospitality at Home with Chef Georgette Farkas

World Tour Brochettes

Great Performances Hospitality at Home World Tour Brochettes

Introduction Call them brochettes, skewers, kabobs, as you like. It all comes down to assembling well- seasoned ingredients on a stick to grill or broil them. The idea behind these recipes is to take you on a summer journey without ever leaving home. We could have chosen flavors from so many destinations, but landed in the South of France, Southern Spain and then Asia. We’ve paired each brochette with a side dish made with the same seasonings used in the marinades. This not only makes for a great menu but also simplifies the shopping list. We’ve also gauged marinade quantities, so that you will use only a part of it to coat meat and vegetables, reserving the remainder to spoon over the cooked brochettes. You could use just about any protein for these brochettes. Substitute lamb, beef, shrimp, or even keep them vegan by using mushrooms, extra firm tofu, or your plant protein of choice. For our recipe from Southern Spain, we’ve swapped out the chicken for shrimp with delicious results. I recommend the flat brochettes, as they will hold ingredients in place when turning them on the grill. Whether rounded or flat, soak your brochettes first to avoid burning them. Each of these dishes can be made a day ahead to lighten your entertaining load. In fact, the brochettes will benefit from marinating overnight. Just before grilling, tighten up your brochettes, making sure the ingredients are closely pressed together. Not to worry if you’re not grilling outdoors, the broiler setting in your oven will do just fine.

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Great Performances Hospitality at Home World Tour Brochettes

Herbes de Provence Chicken & Zucchini Brochettes with Roasted Cherry Tomatoes

Created and developed by Chef Georgette Farkas for Great Performances Servings: 4

Ingredients : For the marinade 4 large cloves garlic, peeled and chopped 3 Tbsp herbes de Provence ¾ cup olive oil 1 whole lemon, zested and juiced

For the brochettes 4 pcs boneless, skinless chicken thighs, cut into 4 pieces 2 whole green and yellow zucchini, sliced 1/4" thick 8 whole purple pearl onions, peeled and blanched

For the tomatoes 4.5 cups cherry tomatoes, halved

Preparation:

1. Pre-heat oven to 400֯.

2. On a sheet pan toss cherry tomatoes with 1 Tbsp herbes de Provence, 1 Tbsp chopped garlic, ¼ cup olive oil and salt and pepper to taste. Cook cherry tomatoes until softened and slightly caramelized, approximately 45 minutes. Remove from oven, adjust salt and pepper. Set aside. May be made one day ahead and refrigerated. Remove from refrigerator at least one hour prior to serving. 3. In a mixing bowl combine lemon zest and lemon juice with 1 tsp salt and ¼ tsp ground pepper. Whisk together to dissolve salt. Incorporate remaining garlic, herbes de Provence and olive oil. 4. In a separate bowl, toss chicken, zucchini and pearl onions in just enough marinade to coat. Arrange them on brochettes, sandwiching each piece of chicken between two

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Great Performances Hospitality at Home World Tour Brochettes

pieces of zucchini and placing a pearl onion between each set of chicken and peppers. Marinate covered in refrigerator for at least three hours or overnight. Remove from refrigerator one hour prior to cooking. Just before grilling, tighten up your brochettes, making sure the ingredients are closely pressed together, as this will make for even cooking. 5. On a heated grill, cook brochettes approximately five to six minutes on each side, until browned and the meat has reached an internal temperature of 165֯. If cooking indoors, arrange brochettes on a sheet tray and place in an oven pre-heated to 450֯ or place under a well heated broiler on high setting. Cook five to six minutes on each side. 6. Place brochettes on a serving platter and spoon remaining marinade on top. Arrange roasted cherry tomatoes around brochettes.

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Great Performances Hospitality at Home World Tour Brochettes

Ginger-Miso Chicken & Japanese Eggplant Brochettes with Carrot, Cabbage, and Kale Slaw

Created and developed by Chef Georgette Farkas for Great Performances Servings: 4

Ingredients : For the marinade 4 oz rice vinegar 1 Tbsp Thai chili paste 2 oz Tamari 3 Tbsp white miso 2 Tbsp honey

For the brochettes 4 pcs boneless, skinless chicken thighs, cut into 4 pieces 2 whole Japanese eggplant, cut in 1” rounds 2 whole green peppers, halved, seeded, cut into 1.5” squares 2 tsp white sesame seeds For the slaw 5 oz red or purple cabbage, fine julienne 5 oz carrot, spiral cut or julienne 2 oz kale, coarsely chopped

3 Tbsp grated ginger 3 cloves garlic, grated 2 oz sesame oil 2 Tbsp thinly sliced scallions 2 Tbsp chopped cilantro

Preparation:

1. In a mixing bowl combine rice vinegar, Thai chili paste, tamari, miso, honey, ginger, garlic, and cilantro. Set aside. Can be prepared several days ahead. 2. In a mixing bowl, combine cabbage, carrot, daikon, and kale. Toss with half of the above marinade, or just enough to coat. This is best made the day before. Once slaw has marinated overnight, drain off and discard any excess liquid. Remove slaw from refrigerator at least one hour before serving. 3. Whisk sesame oil into remaining marinade. Toss chicken, eggplant, and green peppers in just enough marinade to coat. Set aside remaining marinade. Arrange chicken and

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Great Performances Hospitality at Home World Tour Brochettes

vegetables on brochettes, sandwiching each piece of chicken between two pieces of green pepper and placing a piece of eggplant between each set of chicken and peppers. Arrange brochettes on a sheet tray. Marinate covered in refrigerator for at least three hours or overnight. Remove from refrigerator one hour prior to cooking. Just before grilling, tighten up your brochettes, making sure the ingredients are closely pressed together, as this will make for even cooking. 4. On a heated grill, cook brochettes approximately five to six minutes on each side, until browned and the meat has reached an internal temperature of 165֯. If cooking indoors, place brochettes in an oven pre-heated to 450֯ or place under a well heated broiler on high setting. Cook five to six minutes on each side. 5. Arrange brochettes on a serving platter and spoon remaining marinade over them. Arrange scallions, cilantro, and sesame seeds on top. Serve the slaw alongside.

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Great Performances Hospitality at Home World Tour Brochettes

Shrimp, Chorizo and Sweet Red and Yellow Pepper Brochettes with Orzo with Safran

Created and developed by Chef Georgette Farkas for Great Performances Servings: 4

Ingredients : For the marinade ¾ cup olive oil 6 large cloves garlic, peeled and chopped 1 Tbsp dried thyme 1 tsp paprika 2 Tbsp tomato paste

For the orzo 1 Tbsp tomato paste 2 Tbsp olive oil ½ tsp safran threads ½ cup chopped flat leaf parsley ½ cup orzo

For the brochettes 16 ¼ ”-thick slices cured chorizo

12 large shrimp, peeled with tail on (size U8) 1 red bell pepper, halved, seeded, and cut in 1.5” square 1 yellow bell pepper, halved, seeded, and cut in 1.5” square 6 cippolini onions, blanched, peeled, halved

Preparation:

1. In a mixing bowl, whisk together 3/4 cup olive oil, garlic, thyme, paprika, tomato paste and chopped parsley with salt and pepper to taste.

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Great Performances Hospitality at Home World Tour Brochettes

2. In a separate bowl toss shrimp, peppers, sliced chorizo and half the cippolini onions with just enough marinade to coast. Arrange them on brochettes, sandwiching each piece of shrimp between two pieces of pepper and placing a cippolini onion half and chorizo slice between each set of shrimp and peppers. Arrange brochettes on a sheet tray and refrigerate covered for at least three hours or overnight. Remove from refrigerator one hour prior to cooking. Just before grilling, tighten up your brochettes, making sure the ingredients are closely pressed together, as this will make for even cooking. 3. Bring salted water to a boil in a saucepan, add orzo and cook approximately 7 minutes to al dente. Drain, setting aside 1/2 cup of the pasta liquid. 4. In the meantime, coarsely chop the trim from the red and yellow peppers and slice the remaining cippolini onion. In a medium skillet, add 2 Tbsp olive oil, remaining cippolini onion and chopped red and yellow pepper trim. Cook stirring over medium heat, until soft and lightly caramelized. Incorporate half the remaining marinade and saffron. Add orzo and just enough of the reserved orzo cooking liquid to loosen the mixture slightly. Season with salt and pepper to taste. Toss in chopped parsley. 5. On a heated grill, cook brochettes approximately five to six minutes on each side, until browned and the shrimp have reached an internal temperature of 165֯. If cooking indoors, arrange brochettes on a sheet tray and place in an oven pre-heated to 450֯ or place under a well heated broiler on high setting. Cook 5-6 minutes on each side. 6. Place brochettes on a serving platter and spoon remaining marinade over them. Arrange orzo alongside.

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