Monday, November 8, 2010

Griliata Mista

Fig.1. Keeping warm next to hot meat can only be appreciated when it's cold outside. So don your kitchen tongs and get out there.

It might be getting cold out there but there are still plenty of perfectly, good barbecue days left before the grills get put away for the winter. (If you're one of those who grills all year round, good on you) The desire to grill in cold weather does lessen, but rather than running into the house while your food cooks, stand close to your grill (not too close) and keep warm. It's like a camp fire that sizzles and smells of blissful fat.

Grigliata Mista
Assorted Grilled Meat

Fig.2. Sometimes, vegetables are not required. Squirt with lemon and eat.

Misto translates into mixed, so use whatever meat you want. In this recipe, I used sausages, chicken thighs, lamb thighs, flank steak, pork chops, and quail. If you have any herbs left in your garden, use them in this recipe. I let the meat marinate overnight in olive oil, white wine, fresh herbs (I used whatever I had left in my garden, in this case, oregano, sage, parsley and thyme.) salt and pepper. If you grill a lot of meat at the same time, it's a good idea to clean your barbecue first. All of that dripping fat will cause flames, trust me, my forearms are now hairless. Have a spray bottle full of water next to you.




Grill and serve with lemon wedges.

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