Chef Bill Fuller: Grilled Steak and Chicken Skewers with Chimichurri, White Bean Tomato Salad, and Summer Wild Rice Salad

Pittsburgh (KDKA) – Chef Bill Fuller, of the large burrito range, at PTL Kitchen makes some summer salads!

Grilled chicken and beef skewers with chimichurri salad, white bean tomatoes and summer wild rice salad

Serves 4

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(Image source: KDKA)


chicken skewers

  • 2# diced chicken breast, about 1 inch on the side
  • 2-3 tbsp. EVO
  • 2 terabytes. Fresh chopped oregano
  • Salt and Pepper

1. Combine thyme and olive oil.

2. Mix chicken in lemon/evo mixture.

3. Skewer, make 8-10 skewers.

4. Season with salt and pepper before grilling.

steak skewers

  • 2# beef fillets, cut into 1-inch cubes
  • 2-3 tablespoons EVO
  • 2 tablespoons chopped fresh rosemary
  • 2-3 E. finely grated garlic clove
  • 1 terabyte. Calabrian chili puree (or other hot pepper paste)
  • Salt and Pepper

1. Combine rosemary oil, cayenne pepper, and garlic.

2. Mix the beef into the oil mixture

3. Skewer, make 8-10 skewers.

4. Season with salt and pepper before grilling.

Chimichurri

Cannellini bean salad, mozzarella, and tomato

Wild rice, farro and vegetables salad

1. Make wild rice, farro salad and vegetables

2. Make a cannellini salad between beans, mozzarella, and tomatoes.

3. Prepare Chimichurri.

4. Preheat the grill and get the coals nice and hot.

5. Grill the skewers.

6. Eat some salad. It’s good for you!

7. Sprinkle the skewers and salad with chimichurri.

Chimichurri

  • 1⁄2 c fresh parsley, lightly packed
  • 1⁄2 C. Fresh, lightly packed oregano
  • 1⁄4 C. Fresh, lightly packed basil leaves
  • 1-2 E. Cloves of garlic
  • 1⁄2 c lemon juice
  • 1⁄2 c olive oil
  • Salt and pepper to taste

1. Place all ingredients except oil, salt and pepper in a blender. puree.

2. While mashing, drizzle with olive oil. Season to taste.

Cannellini bean salad, mozzarella, and tomato

  • 1# dried cannellini beans, soaked overnight.
  • 2 terabytes. kosher salt
  • 1-2 E. bay leaves
  • 1⁄2 c red wine vinegar
  • Zest and juice of 2 lemons
  • 1 c. Extra virgin olive oil
  • 1# small mozzarella balls
  • 2 c chopped tomatoes
  • 1 c. packed basil leaves
  • Salt and Pepper
  • 1⁄2 c pine nuts
  • Old balsamic vinegar

1. Drain the beans, cover with fresh water to a depth of at least 1 inch above the beans, and add 2 tablespoons kosher salt and bay leaves.

2. Bring the beans to a boil and reduce over low heat.

3. Cook for 60-90 minutes, until tender.

4. Meanwhile, combine red grape vinegar, lemon peel, juice, and olive oil.

5. When the beans are cooked, drain and mix with the vinegar/olive oil mixture. Cook the beans well and cool completely in the refrigerator.

6. When cool, add mozzarella cheese, diced tomatoes, and basil. Mix well and adjust seasonings with salt and pepper.

7. If necessary, add a little olive oil and / or vinegar to moisten the salad.

8. Put it in a serving bowl. Top with pine nuts and a drizzle of aged balsamic vinegar.

Wild rice, farro and vegetables salad

  • 2 E. Bell pepper, cut into small cubes (the size of a corn kernel)
  • 6-10 E. Radish, cut into small cubes
  • 1⁄2 c celery cut into small cubes
  • Salt and Pepper
  • 4 E. Ears of corn, peeled, roasted and chopped.
  • Cooked farro beans
  • cooked wild rice
  • 1⁄2 c freshly chopped oregano
  • red wine sauce
  • Salt and Pepper

1. Cook farro grains and wild rice and leave to cool completely.

2. Add pepper, radish, corn, celery and oregano to wild rice and farro.

3. Season with salt and pepper.

4. Adjust humidity with additional red wine sauce if needed.

wild rice

  • 1 gram of wild rice
  • 3 c. water
  • 2 tsp. salt
  • 1 tsp. pepper

1. Put all the ingredients in a bowl. Bring the mixture to a simmer, maintaining the heat when just boiling. Cook for 45 minutes to 1 hour, until rice is cooked through but not spoiled.

2. Drain and put in a bowl with 1 m. Red wine sauce. Let it cool down.

Faro Green

  • 1 C. Farro
  • 3 c. water
  • 2 tsp. salt
  • 1 tsp. pepper

1. Put all the ingredients in a bowl. Bring the mixture to a simmer, maintaining the heat when just boiling. Cook for 45 minutes to 1 hour, until rice is cooked through but not spoiled.

2. Drain and put in a bowl with 1 m. Red wine sauce. Let it cool down.

red wine sauce

  • 1⁄2 c red wine vinegar
  • 1⁄4 C. Balsamic vinegar
  • 1 1⁄2 c. EVO
  • 1 terabyte. Dijon Mustard
  • Salt and Pepper

1. Put all the ingredients in a half liter bowl.

2. Shake like heck to get the mix.

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