Italian Grillout

Saturday, May 15, 2010
We brought together some friends to share one of the things we miss so dearly from Italy - their grillouts.  Although we couldn't entirely recreate that experience, we shared some wonderful food and great conversation with friends. 

Everything was delicious.  I'm still on the hunt for Salsiccia (Italian Sausage) with no fennel.  The salsiccia that we ate in Northern Italy didn't have any and I'm not fond of sausage with fennel.  I found some that didn't have fennel listed, but it turned out it was still in there.  The sausage was still tasty, but after 4+ years of searching I'm still hoping to have true salsiccia that I can grill at home.

The rhubarb pie and carmelita bars were fantastic - even had people asking for the recipes.  They were both successful experiments!  The whole wheat crust is one we've been using for a few years - I'm not even sure where we found it.  It is delicious with anything.

Grilled Salsiccia
Klements Italian Sausage (I believe they were a new line that has no Nitrates and other additives)
We butterflied them (split down the middle) and put them on the grill, just as our Italian friends did!

Grilled Hot Dogs (for the kids)
Oscar Mayer Naturals

Grilled Marinated Chicken
Tossed with: Red Wine Vinegar, soy sauce, garlic salt, maple syrup, salt and pepper to taste

Grilled Marinated Veggies
2 pkgs baby bella mushrooms
colorful assortment of bell peppers
Italian oil-based dressing (we used Paul Newman's Balsamic Vinaigrette Dressing)

Baked Polenta "Chips"
3 cups water
1 cup cornmeal
1 teaspoon salt
¼ cup fresh Parmesan cheese
Sale Roma (an Italian spice)
Bring 3 cups water to a boil in a saucepan. Slowly pour in a continuous stream of cornmeal, stirring constantly. Add the salt. Reduce the heat to low and cook uncovered, stirring occasionally, until the polenta begins to pull away from the sides of the pan, about 20 minutes. Shut off the heat and stir in cheese and seasoning. Working quickly, grease 13x9x2 with olive oil and pour in cornmeal mixture, spreading it out over the whole surface (the thinner you spread it the crispier it will get). Let the polenta set and cool for at least 1 hour. When the polenta has cooled completely, cut into squares. Oil both sides and arrange them on a baking sheet, leaving space around each one so that the edges can crisp. Broil on the top rack in the oven for 15 minutes, or until browned.
 
Whole Wheat Pie Crust
1 1/2 c. whole wheat flour
1/2 tsp. salt
1/2 c. vegetable shortening
3 tbsp. water
Mix all ingredients together with a fork. Roll out and put in pie pan. [If using crust in unbaked pie - preheat oven to 425 degrees. Prick bottom and sides and bake 10-15 minutes.]

Rhubarb Strawberry Crumb Pie
1 egg
3/4 cup sugar
2 tablespoons all-purpose flour
1 tsp cornstarch
1 teaspoon vanilla extract
3/4 pound fresh rhubarb, cut into 1/2 inch pieces (about 2 cups)
1 pint fresh strawberries, halved
1 (9 inch) unbaked pie shell *see above
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
6 Tbsp cold butter
In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.
* Recipe from allrecipes.com by Paula Phillips 
 
Oatmeal Carmelita Bars
2 c. flour (used half white/half wheat)
2 c. oatmeal
1 1/2 c. brown sugar, firmly packed
1 tsp. baking soda
1 c. butter, softened (used Earth Balance)
1 (12 oz.) jar caramel ice cream topping (used dulce de leche sauce)
3 tbsp. flour (used wheat)
1 cup(6 oz.) chocolate chips (used dark chocolate chips)
1/2 c chopped pecans
Heat oven to 350 degrees. Grease 13x9x2 inch pan. Blend 2 cups flour, 2 cups oatmeal, 1.5 cup brown sugar, 1 tsp baking soda, 1 cup butter at low speed until crumbly. Press half (about 3 cups) into pan. Bake at 350 degrees for 10 minutes. Combine caramel and flour, set aside. Sprinkle warm crust with chocolate chips. Drizzle caramel mixture over top; sprinkle evenly with reserved crumbs. Bake 18 to 22 minutes or until golden brown. Refrigerate 1 to 2 hours until filling sets. Cut into bars.