Friday, April 29, 2011


[This is another from the no-longer-existing recipe page.]

In honor of spring, I thought I'd put up one of my favorite grill options, even though currently it's snowing lumps easily the size of silver dollars...I've honestly never seen snowflakes this big before. Still, it's a good day for grilling. Because it's always a good day for grilling!

I've set this for two people, and since it's a grill recipe it's easily adaptable. Avoid frozen products on this one.

Yummy Grilled Dinner

Difficulty level: Moderately Easy  but involves BIG FLAMES

Prep Time: 30 minutes

Cook Time: 1 hour (maximum; depends on weather and grill type)

2 med-large pieces of meat (not fish), room temperature, set on paper towels
2 one-to-two foot sections of tin foil
1 baggie Dutch Yellow baby potatoes, halved. They come in a mesh baggie in the smaller-sized section of your produce aisle.
1/2 onion, sliced julienne or chopped very large
2 handfuls green non-leaf veggies (your choice, but try to stay away from watery green veggies like zucchini; this method will turn them to mush)
1 handful baby/baby-cut carrots
2 cups shredded Mizithra cheese
1 garlic bud, split into cloves and peeled
8 tsp dried thyme (this is a guess)
4 tsp dried rosemary (this is a guess)
2 tsp onion powder
salt (coarse if you have it) 
1/4 cup cognac
long lighter/matches (careful!)
Generously dust the meat (on the paper towels) with the coarse salt, pepper, 1/2 tsp onion powder per side, per piece, and 1 tsp thyme per side, per piece. Set aside.
Halve the portions of onion, potatoes, green veggies, carrots, garlic and Mizithra. Split these halves onto the two pieces of tin foil. Fold the edges up so to create a Tupperware-type shape. Drizzle very generously with EVOO. Sprinkle pepper, 2 tsp thyme and  2 tsp rosemary in each packet. Shake 1/2 cup Mizithra in each packet. Close the packets by folding the edges of tin foil together, carefully sealing out all air. Grill the packets for approximately 20-40 minutes, at approximately 400-425 degrees; you may have to check the packets frequently, especially on windy days. 

When the veggies are 2/3's of the way done, place the meat onto the grill. Drizzle with EVOO, grill (obviously this depends on the meat how long you want to grill it). Flip when lightly browned, do the same on second side.

Just before the meat is done/cooked to ideal temp, get the lighter ready, and splash some cognac onto the meat. *WARNING: STAND BACK.  Let the cognac burn off and finish browning the meat. If the flame of the grill does not flare without help, light the cognac yourself with the lighter. Again, STAND BACK while the cognac burns. Flip the meat and repeat on the other side. Have I mentioned to STAND BACK? Allow the meat to finish browning.

By now the veggie packets should be done; simply gather everything and serve with the remaining Mizithra sprinkled all over.

*Note: The Mizithra will not melt in the packets like softer white cheeses; without monitoring the temp however, it will burn. So will your eyebrows if you get too close to the cognac, by the way.

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