Chef’s Corner BY NATASHA POGREBINSKY Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant www.qns.com I LIC COURIER I JUNE 2017 27 Turf &Surf Summer in Queens is food paradise. Tropical fruit stands, Greek grilled whole fish, Midle-Eastern kebabs, Jamaican Jerk and BBQ, and yes of course all the oyster bars and outdoor patios, all infuse the air with a serious foodie fog. It’s hard not to have 3 or 4 dinners in one night as you food-hop your way through Astoria and LIC. Growing up, my family grilled every night during summer time. Back yard and beach BBQs is where I learned some of the oldest fire tricks: how to smoke whole animals, roast on the spit, tender kebabs on the spike, grilled fish. Food cooked on open fire in open air always smells and tastes better somehow, and the embedded element of community that comes with grilling is an undeniable element in the total success of the experience. Equipment & Tools: Grill & Charcoal or Wood Skewers (metal or wood) Sauce Brush GRILLED OCTOPUS & PORK SKEWERS Day 1 Pork Shoulder – 2 lbs 1 inch-cubed, submerge in water overnight with 5 closes garlic, 3 chopped onions, 1 cup vinegar, 5 pepper corns, 4oz parsley stems. Octopus - 5 lbs 1 inch-cubed, marinate over night in oil, 5 cloves garlic, 3 chopped onions, 2 chopped lemons. Glazing Sauce: Blend together - 1 cup honey, 1 cup olive oil, 1 oz red pepper flakes, 2 oz minced garlic, 1 oz minced thyme, 2 oz lemon juice, 2 oz vinegar, 4 oz pitted prunes in juice, salt and pepper to taste. Grilling Vegetables: quarter citrus and vegetable (2 lemons, 2 red onions, 2 oranges). Use any vegetable you like including asparagus, zucchini, broccoli, etc. Dipping Sauce: Blend together - 16 oz sour crème or yogurt, 2 oz dill, 4 oz fresh cucumber, 1 oz fresh garlic, salt and pepper, 1 oz lemon juice. Day 2 Make sure the grill is very hot. Rinse the meat and the octopus, skewer alternating pork, octopus, citrus and vegetables. Season with salt and pepper and place on a hot grill. Glaze while turning the skewer every 3 minutes, for about 15 minutes (cooking time may vary.) Serve with dipping sauce and lots of fresh whole leaf herbs like cilantro and parsley.
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