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The first time I ever savored a Mixed Grill was on a British Airways flight to London. It’s usually a combination of beef, lamb, and pork, but people can put together their own favorite cuts, including sausages.
The Brits love their mixed grill. The meats, however, are cooked on the stove or in a broiler.
Grilled mushrooms and tomatoes are often included in the Mixed Grill. If you hanker for a green vegetable, local asparagus is arriving in markets.
Think of the dish as a one-pot wonder cooked in the oven. You can turn it into a surf and turf by adding a few jumbo shrimp.
While standing at the meat counter at Whole Foods a few weeks ago, I pondered what to make for dinner. The array of sausages was so tempting that the idea for a Mixed Grill came to mind. I bought two chorizo sausages, four small loin lamb chops and two large pork chops. The dinner was ready in minutes.
Start the evening off with a sturdy salad or an appetizer such as roasted peppers, avocado and asparagus. I sometimes add fresh mozzarella to the starter. I buy my cheese at Salumeria in the Reading Terminal Market. It’s from Italy and made with buffalo milk. Since this is a starch-free meal, a loaf of French bread is a good addition.
A rich cabernet sauvignon would be my wine choice. This grape is grown all over the world. Chile is now producing some fine cabernet at ridiculously low prices. You can find them for under $10 a bottle.
Mozzarella, Avocado and Asparagus Starter
Ingredients:
1/2 pound of fresh asparagus, trimmed
1 large ripe avocado, peeled and sliced
2 large balls of fresh mozzarella, patted dry and sliced
1/2 cup of olive oil
Juice of one lemon
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the asparagus in a frying pan. Cover with cold water. Bring to a boil, then reduce to a simmer. Cook for about five to eight minutes, depending upon the thickness. Test for doneness with a fork.
Immediately plunge them into a bowl filled with ice and water. This will shock them. Stop the cooking, and dry the asparagus well with paper towels.
Arrange them on a serving platter. Add the avocado next to them and the mozzarella next to the avocado. Pour on the oil and lemon. Season with the salt and pepper.
Serves two.
Mixed Grill
Ingredients:
2 chorizo sausages
4 loin lamb chops
2 pork chops
Kosher salt and freshly ground black pepper, to taste
Olive oil, for brushing
1/2 pound of cremini mushrooms, wiped clean and sliced
1 large tomato, sliced in half
Directions:
Preheat the broiler.
In a large baking dish, arrange the meats in a single layer. Season with the salt and pepper. Brush the meats with the oil. Place the pan in the broiler and cook for five to 10 minutes, depending upon thickness. Check for doneness with a fork. The juices should run clear.
Place the mushrooms and tomato in a small baking dish. Season with the salt and pepper. Drizzle with the oil. Place it into the oven and broil for about five minutes. Check for doneness. The mushrooms and tomato should be heated through.
Serves two.
All Butter Poundcake
Ingredients:
1 store bought poundcake
1 pint of fresh strawberries, rinsed, hulled and sliced
2 scoops of ice cream
Whipped cream
Directions:
Slice the cake in 2-inch slices. Top with the strawberries, a scoop of the ice cream and whipped cream.
Wrap the remaining cake tightly with plastic wrap. Store at room temperature.
Serves two.
Note from Phyllis: Whole Foods has a marvelous bakery. It sells a variety of all butter poundcakes, including vanilla, marble, banana, almond and chocolate chip. Each costs $4.99. The store also sells scrumptious bundt cakes, either chocolate or vanilla, for the same price. The bakery department also offers a selection of vegan cakes.
