Pastrami Grilled In Grape Leaves Recipes

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GRILLED FETA WRAPPED IN GRAPE LEAVES



Grilled Feta Wrapped in Grape Leaves image

This appetizer is the perfect marriage of simplicity and flavor. The wrapped feta comes together so easily, and quickly, and couldn't be more flavorful or impressive to present. The charred, crispy grape leaves are the perfect foil for the warm and tender feta.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 tablespoon grated lemon zest
1 small clove garlic, grated
1 tablespoon za'atar
1 teaspoon Aleppo pepper
1 8-ounce block feta cheese, patted dry
4 to 5 jarred grape leaves
2 to 3 pieces pita bread
Olives, walnuts and/or dried apricots, for serving

Steps:

  • Whisk the olive oil, lemon zest, garlic, za'atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour.
  • While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak.
  • Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present.
  • Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil.

GRILLED FROZEN SALMON IN GRAPE LEAVES



Grilled Frozen Salmon in Grape Leaves image

Grape leaves are the secret to grilling salmon from frozen. They keep the fish from sticking to the grill -- plus, they're edible. Other bonuses of this quick method: The marinade freezes in place on the frozen fillets, making them easy to wrap and infusing them with flavor on the grill. And the half-cooked pieces stay firm so they're easy to turn. Round out the meal with rice and a salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

1 pint cherry tomatoes
4 tablespoons unsalted butter
2 tablespoons ouzo
6 tablespoons olive oil
2 teaspoons grated lemon zest
Kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Four 6-ounce frozen salmon fillets, rinsed and patted dry
16 to 20 jarred grape leaves, rinsed and patted dry
2 tablespoons chopped fresh tender herbs, such as parsley, oregano, mint and/or chives
Cooked rice, for serving
Green salad, for serving

Steps:

  • Prepare a charcoal grill for medium-high direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
  • Meanwhile, stir to combine the tomatoes, butter, ouzo, 4 tablespoons of the olive oil, 1 teaspoon of the lemon zest and 1/2 teaspoon salt in a small grill-proof saucepan; set aside.
  • Stir to combine the remaining 2 tablespoons olive oil and 1 teaspoon lemon zest with the oregano, red pepper flakes and 1 teaspoon salt in a small bowl. Spread the mixture evenly over the flesh side of the salmon fillets.
  • Lay one grape leaf veiny-side up on a clean work surface with the tip pointing away from you. Lay another leaf towards the top of the first so they overlap by about 1 inch. Repeat this with 2 more grape leaves if they are big or 3 more if they are small, creating a single line. Lay a salmon fillet on top of the grape leaf nearest you and then holding the leaf roll the salmon up in the overlapping grape leaves. Transfer to a plate and repeat to wrap the remaining salmon fillets.
  • Grill the wrapped salmon over direct heat, turning halfway through, until the grape leaves are charred in spots, about 5 minutes. Move to the indirect side of the grill and put the saucepan with the tomatoes over the direct heat. Cover the grill and cook until the tomatoes have burst and the mixture is saucy, and the salmon is firm and opaque throughout, about 12 minutes depending on the thickness of the fish.
  • Transfer the wrapped salmon to a serving platter. Stir the herbs into the tomato mixture and spoon over the fish. Serve with rice and a salad.

GRILLED QUAIL WRAPPED IN GRAPE LEAVES ON WHITE BEAN SALAD



Grilled Quail Wrapped In Grape Leaves On White Bean Salad image

Provided by Joanna Pruess

Categories     dinner, main course

Time 45m

Yield Two servings

Number Of Ingredients 16

1 cup vegetable oil
1 large white onion, thinly sliced
1 teaspoon soy sauce
6 bay leaves
10 whole black peppercorns
4 boneless quails, split in half lengthwise
8 large untorn grape leaves, blotted dry
1 large red bell pepper, cut into 1-inch squares
4 ounces Great Northern beans, soaked overnight
1 red onion, thinly sliced
1 medium-sized tomato, coarsely chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon sumac, optional (see note)
Salt to taste
2 tablespoons torn mint leaves

Steps:

  • Combine the oil, onion, soy sauce, bay leaves and peppercorns together in a nonreactive dish just large enough to hold the quails in one layer. Add the quails, turning to coat them with the marinade. Cover and refrigerate them for eight hours, or overnight. Baste once during this time.
  • Bring a large pot of water to a boil. Add the beans, cook them until just tender, about 35 to 45 minutes, then drain. While the beans are still warm, add the red onion, tomato, olive oil, lemon juice, sumac if used, salt and mint leaves.
  • While the beans are cooking, eat a charcoal grill or a broiler. Remove the quails from the marinade. Spread the grape leaves out flat. Place a half quail on the lower edge of each leaf. Roll up the bird in the leaf, turning in the sides as you roll. Run a skewer through the roll crosswise and add a piece of red pepper. Repeat with three more rolls and pieces of pepper per skewer.
  • Once the salad has been made and the charcoal is hot, place the skewers on the grill and cook the quails for five minutes, then turn them over and cook the second side for five minutes more. Serve the quail rolls on top of the bean salad.

PASTRAMI GRILLED IN GRAPE LEAVES



Pastrami Grilled in Grape Leaves image

Number Of Ingredients 6

16 bottled grape leaves packed in brine, drained
6 ounces pastrami, thinly sliced or basturma
8 slices string cheese, sliced crosswise (each about 1/4 inch thick) or mozzarella (about 6 ounces optional)
1 tomato, fresh, ripe, medium, cut into 8 thin slices
1 onion, small, cut into 8 thin slices
8 lemons slices, paper thin, seeded, with rind removed

Steps:

  • 1. Cover the grape leaves with cold water in a medium-size bowl and let soak for 15 minutes, changing the water two or three times.2. Drain the grape leaves and blot dry with paper towels. Spread out 8 of the leaves on a work surface. Place a few slices of pastrami in the center of each. Top each portion of pastrami with a slice of cheese, a slice of tomato, a slice of onion, and finally a slice of lemon. Bring the edges of the grape leaf up around the filling. Place a second grape leaf on top and bring the edges down so the filling is entirely covered.3. Transfer the bundles to a baking sheet or platter, cover loosely with plastic wrap, and refrigerate while you preheat the grill to high. 4. When ready to cook, oil the grill grate, Arrange the bundles on the hot grate and grill, turning with a spatula, until the grape leaves brown and the filling is heated through, 4 to 8 minutes in all.5. Serve immediately, and eat by unwrapping the grape leaves (they are not eaten) and eating the filling with a fork.

Nutrition Facts : Nutritional Facts Serves

SHRIMP STUFFED GRAPE LEAVES



Shrimp Stuffed Grape Leaves image

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Pinot Noir or Grenache

Provided by GoldsmithLissa

Categories     Southwest Asia (middle East)

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup dry white wine
1/4 cup green onion, minced
3 garlic cloves, crushed
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons dark sesame oil
2 tablespoons fresh ginger, minced
1 -2 teaspoon Asian chili sauce
24 medium shrimp, peeled and deveined
12 large grape leaves (fresh or brined)

Steps:

  • Marinade: combine wine, green onions, garlic, soy sauce, hoisin sauce, sesame oil, ginger, and chili sauce in a small bowl. Whisk until smooth.
  • Put shrimp into separate bowl. Pour marinade over shrimp and marinate for at least 1 hour.
  • If using fresh grape leaves, soak in cold water for 15 minutes Drain and pat dry with paper towels. Alternatively, if using brined grape leaves, drain liquid, then rinse and pat dry.
  • Place 2 shrimp on each grape leaf near the stem end, drizzle with marinade, then fold in sides and roll up. Secre with toothpicks or string.
  • Grill for 3-5 mins on each side.

Nutrition Facts : Calories 348.4, Fat 13.3, SaturatedFat 2, Cholesterol 51.7, Sodium 9253.3, Carbohydrate 41.7, Fiber 0.6, Sugar 2.8, Protein 19.9

GRILLED TROUT WITH GRAPE LEAVES



Grilled Trout With Grape Leaves image

In the Mediterranean, particularly in Greece, grape leaves are traditionally wrapped around small fish such as red mullet and grilled over a wood fire. The leaves help keep the fish moist, hold it together and add distinctive flavor. Here we've adapted that idea to trout, because red mullet and other smaller fish aren't easy to find in this country. You can also make this recipe with one large fish, 2 to 2 1/2 pounds, rather than two small fish. If you like, omit the rice stuffing and simply fill the fish cavity with lemon slices instead. From Simply Seafood.

Provided by lazyme

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked white rice
3 tablespoons freshly-squeezed lemon juice
1 tablespoon olive oil
1 teaspoon grated lemon zest
salt, to taste
fresh ground black pepper, to taste
2 whole trout (about 3/4 lb each)
12 large grape leaves (half an 8-oz jar)

Steps:

  • Seafood Alternatives: small salmon, small bluefish, small Arctic char
  • In a medium bowl, combine the cooked rice, lemon juice, olive oil and lemon zest with salt and pepper to taste.
  • Preheat a barbecue grill or preheat the oven to 375 degrees.
  • Thoroughly rinse the fish inside and out and pat dry with paper towels.
  • Spoon the rice mixture into the cavity of each fish.
  • Lay 6 grape leaves in a rectangle on the work surface, slightly overlapping so there are no large gaps.
  • Set one of the trout on top and wrap the leaves up and over the fish.
  • Lay another leaf or two on top of the fish if necessary to fully enclose it.
  • If grilling, tie a few pieces of kitchen string around the fish to secure. Repeat with the second fish.
  • Brush the grill with oil and cook until the fish is just opaque through (make a small slit through the leaves to check), 4 to 6 minutes on each side.
  • Alternatively, put the fish in an oiled baking dish and bake for about 20 minutes.
  • Discard the strings and serve.

Nutrition Facts : Calories 661.2, Fat 18.9, SaturatedFat 2.9, Sodium 17118.4, Carbohydrate 112.3, Fiber 0.6, Sugar 0.6, Protein 29

PASTRAMI GRILLED IN GRAPE LEAVES



Pastrami Grilled in Grape Leaves image

Number Of Ingredients 6

16 bottled grape leaves packed in brine, drained
6 ounces pastrami, thinly sliced or basturma
8 slices string cheese, sliced crosswise (each about 1/4 inch thick) or mozzarella (about 6 ounces optional)
1 tomato, fresh, ripe, medium, cut into 8 thin slices
1 onion, small, cut into 8 thin slices
8 lemons slices, paper thin, seeded, with rind removed

Steps:

  • 1. Cover the grape leaves with cold water in a medium-size bowl and let soak for 15 minutes, changing the water two or three times.2. Drain the grape leaves and blot dry with paper towels. Spread out 8 of the leaves on a work surface. Place a few slices of pastrami in the center of each. Top each portion of pastrami with a slice of cheese, a slice of tomato, a slice of onion, and finally a slice of lemon. Bring the edges of the grape leaf up around the filling. Place a second grape leaf on top and bring the edges down so the filling is entirely covered.3. Transfer the bundles to a baking sheet or platter, cover loosely with plastic wrap, and refrigerate while you preheat the grill to high. 4. When ready to cook, oil the grill grate, Arrange the bundles on the hot grate and grill, turning with a spatula, until the grape leaves brown and the filling is heated through, 4 to 8 minutes in all.5. Serve immediately, and eat by unwrapping the grape leaves (they are not eaten) and eating the filling with a fork.

Nutrition Facts : Nutritional Facts Serves

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