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Meat-On-A-Stick??

So this past Saturday, Lizzie and I hosted our first annual Meat-On-A-Stick day. This carnivore delight day is perfect for all Atkins friendly meat eaters, and definitely not for the crunchy vegetarian types. Not that we don't strongly support freedom of choice. We just happen to like meat: A lot. SO what actually composes a day of Meat-on-a-stick one might ask (and by now you're either reading this or have clicked off to something less meat filled that this blog)?? To be properly broad in our appreciation of meat, we selected from the five basic meat groups and dishes from several countries to add a little variety:
Beef: Super spicy habanero pepper rubbed and lime splashed sirloin skewers Peruvian style Beef Kebabs with grilled onions and zucchini (recipe at end) Chicken: Juicy Pineapple Ginger Chicken with extra pineapple (of course) Pork: (the other white meat) Hispanic Grilled Pork Kebabs with Manchamantel Sauce (recipe at end) Lamb: Middle Eastern Grilled Marinated Lamb with Cumin and Cinnamon garnished with Figs, Tomato and Squash (recipe at end) Shrimp: Tequila Lime Shrimp Skewers :) Photo Sharing and Video Hosting at Photobucket
Needless to say, there was quite a bit of food...for only four people :) Photo Sharing and Video Hosting at Photobucket
Much Savagery ensued....
Luckily we all were really ravenous and had skipped breakfast and lunch in preparation for our feasting. Was quite surprised that only 5 Meat-on-a-Stick were left, and perhaps would not have been at all if we didn't start to feel guilty about eating the mound of tasty animals. All were truly awesome except perhaps the Peruvian Beef Kebabs which were a bit too salty for my high blood pressure self, but everyone else seemed to love.... My favorite was the Pork, truly a unique mix of flavors. Great summer fare! So Cannot wait for another crazy weekend of eats, as the next time it's ladies choice.... Recipes below ============= PERUVIAN-STYLE BEEF KEBABS WITH GRILLED ONION AND ZUCCHINI Active time: 35 min Start to finish: 1 1/2 hr serving size Makes 6 servings. Ingredients 1 3/4 lb beef tenderloin roast, trimmed 2 tablespoons soy sauce 2 tablespoons fresh lime juice 2 teaspoons kosher salt 1 teaspoon ground cumin 6 (1/4-inch-thick) rounds of red onion (cut from 1 large) 2 teaspoons olive oil 3 medium zucchini (1 lb), sliced 1/4 inch thick lengthwise Special equipment: 6 (8-inch) bamboo skewers preparation Soak skewers in water while marinating beef. Cut beef into 24 (1-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour. Prepare grill for cooking. After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm. Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt. Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare. Serve kebabs with onion and zucchini. Originally printed in Gourmet, July 2000 ************************************************ GRILLED PORK KEBABS WITH MANCHAMANTEL SAUCE eight 12-inch bamboo skewers 1 dried ancho chili*, stemmed and seeded (wear rubber gloves) 1 cup water 4 garlic cloves, chopped 1 onion, chopped 1 1/2 tablespoons ground cumin 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled 2 tablespoon chopped fresh orégano leaves or 2 teaspoons dried orégano, crumbled 2 teaspoons salt or to taste 2 teaspoons black peppercorns, crushed 1/3 cup olive oil 1/3 cup fresh lemon juice 3 pork tenderloins (about 2 1/4 pounds), each trimmed and cut crosswise into 8 pieces twenty-four 1-inch chunks of fresh pineapple twenty-four 1-inch chunks of red onion manchamantel sauce: (Ancho Chili Fruit Sauce) 2 ounces dried ancho chilies* (about 5), stemmed and seeded (wear rubber gloves) 1 tablespoon minced garlic 1 cup finely chopped onion 3 1/2 tablespoons vegetable oil 1 tablespoon sugar plus additional to taste 1 1/2 tablespoons cider vinegar plus additional to taste 1 cup low-salt chicken broth 1/2 cup water 1 cup chopped fresh pineapple 3/4 cup sliced banana (about 1 small banana) 1/2 teaspoon cinnamon a pinch of ground cloves *available at Hispanic markets, some specialty foods shops, and some supermarkets To make the kebabs: Let the skewers soak in water to cover for 1 hour. Toast the chili on a baking sheet in the middle of a preheated 250°F. oven for 5 minutes and transfer to a heatproof bowl. Pour enough boiling water over the chili to cover, let the mixture stand for 30 minutes, and drain the chili. In a blender blend together the chili, the 1 cup water, the garlic, the onion, the cumin, the thyme, the orégano, the salt, the peppercorns, the oil, and the lemon juice until the marinade is smooth. In a large heavy-duty resealable plastic bag combine the pork and the marinade and let the pork marinate, chilled, for at least 6 hours overnight. Drain the pork, pat it dry lightly, and thread each skewer loosely with 3 pieces of the pork, 3 chunks of the pineapple, and 3 chunks of the red onion. Grill or broil the kebabs on an oiled rack set about 4 to 5 inches from the heat for 8 to 10 minutes on each side, or until the pork is cooked through but still slightly pink. Serve the kebabs with the manchamantel sauce. To make the sauce: Toast the chilies on a baking sheet in the middle of a preheated 250°F. oven for 5 minutes and transfer them to a heatproof bowl. Pour enough boiling water over the chilies to cover, let the mixture stand for 30 minutes, and drain the chilies. In a heavy skillet cook the garlic, the onion, and salt and pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, until the onion is soft and pale golden, add 1 tablespoon of the sugar and 1 1/2 tablespoons of the vinegar, and cook the mixture, stirring, for 1 minute. Transfer the onion mixture to a blender, add the chilies, the broth, the 1/2 cup water, the pineapple, the banana, the cinnamon, the cloves, the additional sugar and vinegar if desired, and salt and pepper to taste, and blend the sauce until it is very smooth. In the skillet heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking, add the sauce, and simmer it, stirring, for 5 minutes. Makes about 3 cups. Makes 8 kebabs, serving 6 to 8. Originally printed in Gourmet March 1993 ************************************************ Middle Eastern Grilled Marinated Lamb with Cumin and Cinnamon Inspired by Middle Eastern cooking. serving size: Makes 6 servings. Ingredients 1/4 cup olive oil 1 teaspoon ground cumin 1 teaspoon ground black pepper 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 3 1/2-pound sirloin half leg of lamb, bone removed, fat trimmed, meat cut into 1 1/4- to 1 1/2-inch pieces 6 12-inch metal skewers 3-6 fresh figs cut in half 1 zucchini cut into 1/2" thick rounds 6 Roma or Sun Dried Tomatoes Preparation Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2-inch glass baking dish. Add lamb to dish and toss to coat well with oil mixture. Let marinate at room temperature 1 hour or refrigerate 1 1/2 to 4 hours, tossing occasionally. Prepare barbecue (medium heat) or preheat broiler. Thread lamb pieces and fruits and vegetables onto skewers, dividing equally (about 5 pieces per skewer). Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare. (definitely go for medium rare at most) Originally from Bon Appétit, July 2000 ************************************************* Also...If you took the time to read this... seriously let me know with honesty if you'd be interested in reading more food exploits. I've got those who like my beer blog, now I'm gonna dabble in a bit of my other favorite things :P Thanks and enjoy life, eat well :)
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