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FOR THE MARINADE: Mix all the marinade ingredients, well and set aside until ready to use.
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PREPARING ORZO.
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You will use the cherry tomatoes and honey dew melon for this preparation.
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4 - 6 cloves fresh garlic, peeled, crushed and chopped fine.
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1/4 teaspoons each, dried oregano, cilantro, basil.
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1/8 teaspoons lightly sauteed fennel seeds.
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Rainbow Pepper Corns, in Grinder.
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Rinse tomatoes well, pat dry and set aside until ready for use.
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Trim Leek greens to just above white bulb.
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put away excess greens, (if they are worth saving), you will not be using them in this recipe.
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Rinse leeks well to remove all the earth and coarse-chop the leeks.
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In Extra Virgin Olive Oil, saute leeks, remove from pan and set aside.
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Saute, garlic, and all the herbs.
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(oregano.
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cilantro, basil and fennel seed) remove and set aside.
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Add butter or margarine and a little Extra Virgin Olive Oil to deep skillet, or stir-fry pan.
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Add Orzo to the pan, and brown until golden in colour; stirring constantly to prevent sticking.
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Add leeks, garlic, oregano, cilantro, basil, fennel seed, which you had set aside.
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Add 2 cups simmering vegetable stock and wine; stir well.
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Keep some of the liquid in reserve should you require more.
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Cover and continue to simmer over low heat until orzo is fully cooked, following directions on the package; Stir occasionally; do not allow the recipe to dry -- add liquid as needed.
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During last five minutes of cooking, add Kalamata olives, one half cherry tomatoes and one half cubed honey dew melon to top of orzo.
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Cover, allow to finish cooking.
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If liquid still remains at the end of the cooking time, allow to continue simmering, uncovered until all of the juices have been absorbed.
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Turn out onto serving bowl or tray.
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Grind rainbow pepper corns over top of orzo.
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Keep Orzo warm while Brochettes are grilling.
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Garnish with rest of cherry tomatoes and honey dew melon.
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Serve with Garlic/Seafood Brochette.
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PREPARING BROCHETTE.
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Soak Tuna steaks in the salt water for about 1/2 an hour, in the refrigerator, to leach out fish blood.
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Discard salted water, rinse Tuna steaks well, and pat dry.
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Cube Tuna steaks into brochette size pieces; one inch cubes should be about right.
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Place Tuna pieces in the marinade to coat well -- remove and set in a collander over a bowl; allow marinade to drain.
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Rinse shrimp well, and pat dry.
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Place shrimp in the marinade to coat well -- remove and set in the collander with the Tuna; allow marinade to drain.
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Cube all the peppers and set aside.
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Remove skins from pearl onions, dispose of skins, and set onions aside.
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Place peppers and small whole onions in marinade; coat well -- remove and set in the collander to drain marinade back into bowl.
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Reserve any left over marinade and use for brushing brochettes during grilling process.
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Skewer (alternate pieces) tuna, whole onion, peppers, shrimp, onto brochette sticks, until all pieces have been skewered.
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Place on brochette rack or small-hole grilling screen over medium fire turning frequently and brushing occasionally with reserved marinade.
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Cook until shrimp is pink, and peppers blister ; use up all the marinade; do not allow fish or shrimp to dry.
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Serve with Orzo.
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Prep time includes cutting and chopping plus tuna leaching in salt water - 1 hour,.
