Fabulicious!: On the Grill by Teresa Giudice Page B

like rare burgers, skip the onion mixture, grill the burgers for 6 minutes, top with cheese during the last minute, and serve with grilled red peppers (see page 180 ).
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    1. Heat the oil in a medium skillet over medium heat. Add the onion and red pepper and cook, stirring occasionally, until very tender, about 10 minutes. During the last minute of cooking, stir in the garlic. Remove from the heat and let cool completely.
    2. Gently but thoroughly mix the ground round, cooled vegetable mixture, salt, and pepper well with your hands in a large bowl. Shape the meat mixture into four 4-inch patties. (Don’t compact the meat or the burgers will be tough.). Let stand at room temperature while preheating the grill.
    3. Preheat the grill for direct cooking over medium-high heat (450°F).
    4. Lightly brush both sides of the patties with oil. Place the patties on the cooking grate and close the grill lid. Cook until the undersides are browned, about 3 minutes. Flip the burgers and continue cooking, with the lid closed, until the other sides are browned and the burger feels slightly resistent when pressed on top with a fingertip, about 3 minutes more for medium. During the last minute, top each burger with two Gorgonzola slices. Remove from the grill.
    5. Place the buns on the grill and cook, with the lid closed, turning once, until lightly toasted, about 1 minute.
    6. For each serving, place a burger on bun bottom. Top with a tomato slice, a lettuce leaf, and the burger top, and serve.

    Â 
Pork and Vegetable Spiedini
    Makes 4 servings
    These Italian skewers are super easy and—with a marinade of lemon, garlic, herbs, and olive oil—super delicious. Just don’t shove the pieces onto the sticks too closely together so that the heat can circulate and cook everything. When checking for doneness, the pork should look a little rare when pierced with a knife. It will continue cooking off the grill.
    Special equipment: 4 metal grilling skewers
    Lemon-Herb Marinade:
    Â½ cup extra-virgin olive oil
    Finely grated zest of 1 lemon
    Â¼ A cup fresh lemon juice
    2 teaspoons finely chopped fresh rosemary
    2 teaspoons finely chopped fresh thyme
    4 garlic cloves, crushed under the flat side of a knife and peeled
    Â½ teaspoon salt
    Â½ teaspoon red pepper flakes
    Spiedini:
    1½ pounds pork tenderloin, trimmed of fat and silver skin, cut into 16 pieces
    1 medium red bell pepper, cored and cut into 16 pieces
    1 medium yellow bell pepper, cored and cut into 16 pieces
    1 small zucchini, cut into 4 rounds
    Extra virgin olive oil
    1 teaspoon salt
    Â½ teaspoon freshly ground black pepper
    1. To make the marinade: Whisk the ingredients together in a medium bowl.
    2. To make the spiedini: Place the pork in a 1-gallon resealable plastic bag. Pour in the marinade and close the bag. Refrigerate, turning occasionally, for 30 minutes to 1 hour, no longer.
    3. Remove the pork from the marinade, shaking off the excess, and discard the marinade. For each serving, thread 4 pieces of pork, 2 each of red and yellow peppers, and 1 piece of zucchini, alternating them on the skewer as desired. Do not crowd the ingredients on the skewer. Brush the pork and vegetables with olive oil and season with the salt and pepper. Let stand while preheating the grill.
    4. Preheat the grill for direct cooking over medium heat (400°F).
    5. Place the kebabs directly on the cooking grate and close the lid. Cook, turning about every 3 minutes, with the lid closed as much as possible, until the pork is browned and shows a hint of pink when pierced to the skewer with the tip of a knife, 12 to 15 minutes. Remove the kebabs from the grill. Let stand 5 minutes. Remove the skewers and serve hot.

    Â 
Pancetta-Wrapped Pork Loin
    Makes 6 to 8 servings
    Bacon without the smoke, pancetta is Italian soul food. Its fat moistens lean food like pork loin, and when grilled it will create a crusty coating. Look for pancetta at your local Italian deli or specialty