Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Grilled stuffed grape leaves with goat cheese and black pepper
Date: February 21, 2007
You can find find pickled grape leaves in large grocery stores or Middle Eastern specialty shops or fresh leaves at any winery in October.
12 bottled grape leaves, rinsed and dried
1 pound soft, fresh goat cheese, preferably Coach Farm
2 tablespoons freshly grated black pepper
1/4 normal cup extra-virgin olive oil
4 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme leaves
Spread 12 grape leaves on the countertop.
In a mixing bowl, blend the goat cheese and black pepper well mixed. Place a generous tablespoon of goat cheese in the center of each leaf. Fold in the sides of each leaf, then roll up burrito fashion and tie with kitchen string. Drizzle 1 teaspoon olive oil over each and refrigerate for 1 hour.
Preheat the grill or light a charcoal fire.
Place the chilled packets over the average hot part of the grill and cook until the leaves are just starting to char all over, 1 to 2 minutes per side. Place 3 packets on each plate, drizzle with a teaspoonful of balsamic vinegar and a dusting of fresh thyme, and serve immediately. (You may remove the strings before serving if you wish, but in Italy they'd probably leave them on.)
Serves 4.