Grilled Fresh Figs On Rosemary Skewers Recipes

LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY

Steps:

• If you are using wooden skewers, soak them in water for at least 30 minutes. (You don't need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.)
• In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil.
• Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don't touch one another. Brush with some of the rosemary marinade and set the figs aside.
• Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
• Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don't need to turn them.)
• Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.

GRILLED PORK TENDERLOIN WITH FRESH FIG SKEWERS

Steps:

• Prepare a hot fire in your grill. Brush the tenderloin with the olive oil and season with salt and pepper.
• Remove the skewers from the water. Pierce the figs through the middle with a metal skewer or ice pick to make a hole. Then thread 3 figs onto each rosemary or wooden skewer. Lightly brush the figs with olive oil.
• Place the pork tenderloin directly over the fire. Grill for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 140°F for medium and the meat is juicy and slightly pink in the center.
• At the same time, place the skewered figs over the fire, turning several times and cooking for about 5 to 6 minutes until they are heated through. When they're caramelized and soft, remove the skewers from the heat and keep warm.
• Let the pork rest for about 5 minutes, and then cut on the diagonal into 1- to 2-inch-thick slices.
• To serve, arrange 3 slices of pork with a skewer of figs on each plate, all topped with crumbled goat cheese, drizzled with 1/2 teaspoon honey, and a sprinkled with chopped rosemary.

GRILLED FIGS

Steps:

• Heat a griddle, preferably cast iron, over medium-high heat.
• Cut the figs in half lengthwise and brush the cut sides with olive oil.
• Cook the figs on the griddle, cut side down, until tender and lightly browned, about 3 minutes.
• Divide the figs among dessert plates and sprinkle lightly with fleur de sel. If you want, garnish with some freeze-dried raspberries and cilantro. Serve with a small bowl (or Chinese soupspoon) of granité. If you want a sauce, melt a little of the granité to drizzle onto the plate.

GRILLED FRESH FIGS AND BLUE CHEESE

Steps:

• Cut the figs in half lengthwise and put a tablespoon of blue cheese on top of each half. Top this mixture with a teaspoon of balsamic vinegar.
• Put figs on a warm grill and cook until the cheese melts and the figs are heated through.
• Serve and enjoy!

GRILLED FRESH FIGS ON ROSEMARY SKEWERS

Steps:

• Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
• Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
• Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
• Drain the stems and pat them dry with paper towelling.
• Skewer 2 fig halves crosswise on each rosemary stem.
• Arrange the skewers on a plate with the cut sides of the figs facing up.
• In a small bowl, mix together honey and lemon juice.
• Brush the honey/lemon mixture over the cut side of the figs.
• Preheat the broiler or grill to medium-high.
• Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
• Sprinkle evenly with the reserved rosemary leaves and some black pepper.
• Serve on the skewers while still hot.