Garlicseafood Brochette With Orzo Recipes

ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN

Steps:

• Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions - usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).
• Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.
• Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed.
• Serve with extra basil, parmesan, and fresh ground black pepper on top.

PARMESAN GARLIC ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

GARLIC/SEAFOOD BROCHETTE WITH ORZO

Steps:

• FOR THE MARINADE: Mix all the marinade ingredients, well and set aside until ready to use.
• PREPARING ORZO.
• You will use the cherry tomatoes and honey dew melon for this preparation.
• 4 - 6 cloves fresh garlic, peeled, crushed and chopped fine.
• 1/4 teaspoons each, dried oregano, cilantro, basil.
• 1/8 teaspoons lightly sauteed fennel seeds.
• Rainbow Pepper Corns, in Grinder.
• Rinse tomatoes well, pat dry and set aside until ready for use.
• Trim Leek greens to just above white bulb. put away excess greens, (if they are worth saving), you will not be using them in this recipe. Rinse leeks well to remove all the earth and coarse-chop the leeks.
• In Extra Virgin Olive Oil, saute leeks, remove from pan and set aside.
• Saute, garlic, and all the herbs. (oregano. cilantro, basil and fennel seed) remove and set aside.
• Add butter or margarine and a little Extra Virgin Olive Oil to deep skillet, or stir-fry pan.
• Add Orzo to the pan, and brown until golden in colour; stirring constantly to prevent sticking.
• Add leeks, garlic, oregano, cilantro, basil, fennel seed, which you had set aside.
• Add 2 cups simmering vegetable stock and wine; stir well. Keep some of the liquid in reserve should you require more.
• Cover and continue to simmer over low heat until orzo is fully cooked, following directions on the package; Stir occasionally; do not allow the recipe to dry -- add liquid as needed.
• During last five minutes of cooking, add Kalamata olives, one half cherry tomatoes and one half cubed honey dew melon to top of orzo.
• Cover, allow to finish cooking. If liquid still remains at the end of the cooking time, allow to continue simmering, uncovered until all of the juices have been absorbed. Turn out onto serving bowl or tray.
• Grind rainbow pepper corns over top of orzo. Keep Orzo warm while Brochettes are grilling.
• Garnish with rest of cherry tomatoes and honey dew melon.
• Serve with Garlic/Seafood Brochette.
• PREPARING BROCHETTE.
• Soak Tuna steaks in the salt water for about 1/2 an hour, in the refrigerator, to leach out fish blood.
• Discard salted water, rinse Tuna steaks well, and pat dry.
• Cube Tuna steaks into brochette size pieces; one inch cubes should be about right.
• Place Tuna pieces in the marinade to coat well -- remove and set in a collander over a bowl; allow marinade to drain.
• Rinse shrimp well, and pat dry.
• Place shrimp in the marinade to coat well -- remove and set in the collander with the Tuna; allow marinade to drain.
• Cube all the peppers and set aside.
• Remove skins from pearl onions, dispose of skins, and set onions aside.
• Place peppers and small whole onions in marinade; coat well -- remove and set in the collander to drain marinade back into bowl.
• Reserve any left over marinade and use for brushing brochettes during grilling process.
• Skewer (alternate pieces) tuna, whole onion, peppers, shrimp, onto brochette sticks, until all pieces have been skewered.
• Place on brochette rack or small-hole grilling screen over medium fire turning frequently and brushing occasionally with reserved marinade.
• Cook until shrimp is pink, and peppers blister ; use up all the marinade; do not allow fish or shrimp to dry.
• Serve with Orzo.
• Serves 4 - 6 persons, comfortably.
• Prep time includes cutting and chopping plus tuna leaching in salt water - 1 hour,.
• cook time: 30 minutes.

GARLIC PARMESAN ORZO

Steps:

• Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through.