Its already late August so BBQ’s and salads are in full swing. There’s just something about cooking food outdoors on the grill that we Canadians absolutely love. If your a true BBQ lover, it doesn’t matter if its a block away, you will still catch that glorious smell.
BBQ season is not only for meat eaters. Just about any vegetable as well as numerous desserts can be cooked on the grill. For me, I love seafood, fish & chicken, for Brion, I guess I would have to add a bit of pork and beef.
This meal is a nice combination of shrimp, Parmesan zucchini and pasta salad. I kept the pasta salad real simple since we already had a vegetable. To give it some extra pizzaz, I made a roasted red pepper sauce which the little orecchietti pasta cups nicely. Nothing fancy, just plain good!
In a food processor, blend red roasted peppers along with 2 Tbsp of liquid from the jar. Puree the peppers until smooth, adding a Tbsp or two of water if needed to help it blend ( avoid adding too much liquid from the jar as it can be very acidic). Mince the garlic & add it to a skillet with the butter. Saute for 1-2 minutes or just until garlic has softened but not brown. Pour in the pureed peppers; add basil & pepper & stir to combine.
Allow sauce to come to a simmer; turn heat to low & simmer about 10 minutes, stirring often, until mixture thickens. Add cream, stirring until smooth. Meanwhile, cook pasta in salted boiling water until al dente about 12-13 minutes. Drain & add to sauce. Serve warm or cold.
In a bowl, whisk together all shrimp marinade ingredients; add shrimp & marinate at least 30 minutes.
Prepare zucchini. In a bowl, combine Parmesan & garlic powder. Melt butter; toss zucchini slices in butter then coat with Parmesan mixture. On wooden skewers, alternate marinated shrimp with cubes of Parmesan zucchini. Roast in oven or on BBQ until shrimp is pink & cooked being careful not to overcook. Serve with orecchiette pasta salad.
This tomato-free sauce could also be used as an alternative to a traditional pizza sauce.
Italians have been making and eating orecchiette pasta ‘forever’ and the way it is made has changed very little over time. Orecchiette means ‘small ears’, a name derived from the shape. They are a bit less than an inch across, slightly dome-shaped and their centers are thinner than their rims. This characteristic gives them an interesting, variable texture, soft in the middle and somewhat chewier around the edges. A very distinctive type of pasta that originates from the Italian region of Puglia, the southeastern region that forms the high heel on the ‘boot’ of Italy.
Orecchiette require only four ingredients: hard wheat, flour, water and salt. Their particular shape, combined with the rough surface, makes it perfect for any type of sauce. Although they are best in the fresh version, dried certainly are a good second choice.
As ordinary as this meal seems, the flavor is really good and the orecchiette does a great job of cupping the sauce. For a little extra flavor, I added a few bacon slices to the turkey meatballs.
In a saucepan, fry bacon until crisp. Remove, drain on paper towels, & chop finely. In a large bowl, combine ground turkey, bacon crumbles, seasonings, egg & breadcrumbs. Mix & form into 20 balls. Brown meatballs in bacon drippings until cooked through, about 5-6 minutes. Drain on paper towel.
Orecchiette, Vegetables & Sauce
Bring a large pot of salted water to a boil. Add pasta & cook as label directs adding broccoli during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta & broccoli.
Pour off any bacon drippings from skillet, then add 3 Tbsp olive oil, garlic, red pepper flakes & 1/2 tsp salt. Cook over medium heat, stirring 1 minute. Add the pasta, broccoli florets & meatballs. Whisk egg with reserved cooking water in a small bowl, then add to the skillet & stir until the sauce thickens slightly. Season with salt & pepper. Serve with fresh grated Parmigiano-Reggiano.