Ban the burgers and ditch the dogs this summer. Instead of the same old boring menu, why not grill a fabulous “surf and turf” menu with the flavor of the Greek isles? Jim Botsacos, the executive chef at Molyvos restaurant in New York City, serves up some great Greek recipes for the grill. Check out his recipes:
GRILLED ASPARAGUS WITH SKORDALIA Jim Botsacos
This recipe is designed to make 8-10 appetizer portions. Served with grilled pita triangles, it makes a substantial first course. Make lots of pita bread to scoop up any extra skordalia.
Place about 1/4 cup of corn oil in the bottom of the mixing bowl that fit your counter top mixer. Place bowl under the meat grinder attachment (alternatively, use a ricer or grater to shred potatoes, but the consistency will not be the same). Add the garlic and potatoes to the grinder, alternating with the almonds. Remove the meat grinder and fit mixer with the paddle attachment. Fit mixing bowl onto stand and turn the mixer to a medium speed. Add the remaining corn oil. Salt and pepper to taste. Add the vinegar, combine, and add the seltzer 6-10 oz at a time. Adjust seasoning using salt and vinegar, adding more seltzer if necessary to reach desired consistency. Yield: 3 1/2 cups.
For the asparagus: snap off the bottom woody portion from one stalk. Trim the remaining asparagus at that same breaking point, so all the stalks are the same size. Then, peel the first layer of skin from each stalk to remove the fibrous outer layer and reveal the bright green flesh.
Bring a large pot of salted water to a boil (the water should taste of the sea). Plunge 4-5 stalks at a time into the boiling water, cook 1-2 minutes, until crisp tender, then transfer to a large boil of ice water to cool (the immediate chill will keep the asparagus bright green).
Season the asparagus with salt and pepper, drizzle with olive oil, and grill over hot coals until lightly charred, 2-3 minutes. Remove and serve hot.
9123701604896209660492corn oil1.5cup1 1/2 cups corn oilgarlic8clove8 large cloves of garlicpotato1 medium potato, boiled skin-on (use warm)almonds2ounce2 oz almondswhite pepperWhite pepper and coarse salt to tastewhite vinegar0.3333333333333333cup1/3 cup white vinegarseltzer5ounce5 oz seltzerasparagus24 medium green asparagusolive oilOlive oil
Jim Botsacos is the executive chef of Molyvos restaurant located in New York, New York.