Post by chief_cook2 on May 24, 2003 16:21:45 GMT -6
~~~~~~~~~~~~~~~~Today's Recipe~~~~~~~~~~~~~
Kabobs on the barbie are a lot of fun. Today we'll share some ideas
on how to create your own, using your favorite foods. When
planning your kabobs, allow about 1/3 pound (150 g) of shrimp, meat
or poultry for each person.
Make-Your-Own Kabobs
Meat choices:
Fresh or frozen jumbo shrimp in shells
Cooked bratwurst, cut into 2-inch (5-cm) pieces
Chicken, lamb or beef, cut into 1-1/2-inch (3.75-cm) cubes
Vegetable choices:
Cherry tomatoes
Peeled jicama, cut into 1-inch (2.5-cm) pieces
Small whole fresh mushrooms (*)
Sweet red or green pepper, cut into 1-inch (2.5-cm) squares (*)
Zucchini, cut into 1-inch- (2.5-cm-) thick slices (*)
Yellow summer squash, cut into 1-inch (2.5-cm) cubes (*)
Boiling onions (*)
(*) In a saucepan on the stove, precook these vegetables separately
in a small amount of boiling water for 1 to 2 minutes (4 minutes for
the boiling onions). Drain; cover and chill vegetables till grilling
time.
Sauce choices:
Sesame Curry Sauce
Onion-Mustard Sauce
Dilly Butter-Garlic Sauce
1-1/2 cups (360 ml) bottled hickory smoke-flavored barbeque sauce
Making your kabobs:
*Thaw the shrimp, if frozen. Shell and devein shrimp.
*Precook vegetables, if necessary.
*Prepare sauces as directed. (Recipes below)
*Arrange shrimp, meat, poultry and vegetables on a platter or in
individual containers. Cover; chill till serving time.
*On skewers alternately thread any combination of meat and
vegetables. Place the full skewers on a kabob rack, if desired.
*Grill kabobs, on an uncovered grill, directly over HOT coals for 8
to 12 minutes or to desired doneness. Turn and brush often with the
desired sauce. (A note of caution: wait till at least the surface of the
meat is cooked before brushing with sauce - you don't want to add
raw meat cooties to your sauces. Or you might want to divide the
sauces into 2 containers and use 1 on the raw meat, the second
(uncontaminated) on the half-cooked kabobs.)
Sesame Curry Sauce:
1/2 cup (120 ml) soy sauce
1/3 cup (80 ml) cooking oil
1/4 cup (60 ml) honey
1/4 cup (60 ml) vinegar
1 T (15 ml) toasted sesame seed
1 teaspoon (5 ml) curry powder
1/4 teaspoon (5 ml) pepper
Combine all ingredients in a screw-top jar; cover and shake well.
Makes about 1-1/2 cups (360 ml).
-----
Onion-Mustard Sauce:
1/2 cup (120 ml) Dijon-style mustard
1/3 cup (80 ml) catsup
3 T (45 ml) mayonnaise or salad dressing
2 T (30 ml) finely chopped green onion
1 T (15 ml) water
Combine all ingredients in a small bowl; cover and chill for several
hours to blend flavors.
Makes about 1 cup (240 ml).
-----
Dilly Butter-Garlic Sauce:
2 T (30 ml) butter or margarine
2 small cloves garlic, minced
3/4 cup (180 ml) butter or margarine
1-1/2 teaspoons (7.5 ml) snipped fresh dill or 1/2 teaspoon (2.5 ml)
dried dillweed
3 T (45 ml) lemon juice
In 2 T (30 ml) butter cook garlic for 1 minute. Add remaining butter
and dill. Heat till butter is melted; add lemon juice.
Makes about 1 cup (240 ml).
Kabobs on the barbie are a lot of fun. Today we'll share some ideas
on how to create your own, using your favorite foods. When
planning your kabobs, allow about 1/3 pound (150 g) of shrimp, meat
or poultry for each person.
Make-Your-Own Kabobs
Meat choices:
Fresh or frozen jumbo shrimp in shells
Cooked bratwurst, cut into 2-inch (5-cm) pieces
Chicken, lamb or beef, cut into 1-1/2-inch (3.75-cm) cubes
Vegetable choices:
Cherry tomatoes
Peeled jicama, cut into 1-inch (2.5-cm) pieces
Small whole fresh mushrooms (*)
Sweet red or green pepper, cut into 1-inch (2.5-cm) squares (*)
Zucchini, cut into 1-inch- (2.5-cm-) thick slices (*)
Yellow summer squash, cut into 1-inch (2.5-cm) cubes (*)
Boiling onions (*)
(*) In a saucepan on the stove, precook these vegetables separately
in a small amount of boiling water for 1 to 2 minutes (4 minutes for
the boiling onions). Drain; cover and chill vegetables till grilling
time.
Sauce choices:
Sesame Curry Sauce
Onion-Mustard Sauce
Dilly Butter-Garlic Sauce
1-1/2 cups (360 ml) bottled hickory smoke-flavored barbeque sauce
Making your kabobs:
*Thaw the shrimp, if frozen. Shell and devein shrimp.
*Precook vegetables, if necessary.
*Prepare sauces as directed. (Recipes below)
*Arrange shrimp, meat, poultry and vegetables on a platter or in
individual containers. Cover; chill till serving time.
*On skewers alternately thread any combination of meat and
vegetables. Place the full skewers on a kabob rack, if desired.
*Grill kabobs, on an uncovered grill, directly over HOT coals for 8
to 12 minutes or to desired doneness. Turn and brush often with the
desired sauce. (A note of caution: wait till at least the surface of the
meat is cooked before brushing with sauce - you don't want to add
raw meat cooties to your sauces. Or you might want to divide the
sauces into 2 containers and use 1 on the raw meat, the second
(uncontaminated) on the half-cooked kabobs.)
Sesame Curry Sauce:
1/2 cup (120 ml) soy sauce
1/3 cup (80 ml) cooking oil
1/4 cup (60 ml) honey
1/4 cup (60 ml) vinegar
1 T (15 ml) toasted sesame seed
1 teaspoon (5 ml) curry powder
1/4 teaspoon (5 ml) pepper
Combine all ingredients in a screw-top jar; cover and shake well.
Makes about 1-1/2 cups (360 ml).
-----
Onion-Mustard Sauce:
1/2 cup (120 ml) Dijon-style mustard
1/3 cup (80 ml) catsup
3 T (45 ml) mayonnaise or salad dressing
2 T (30 ml) finely chopped green onion
1 T (15 ml) water
Combine all ingredients in a small bowl; cover and chill for several
hours to blend flavors.
Makes about 1 cup (240 ml).
-----
Dilly Butter-Garlic Sauce:
2 T (30 ml) butter or margarine
2 small cloves garlic, minced
3/4 cup (180 ml) butter or margarine
1-1/2 teaspoons (7.5 ml) snipped fresh dill or 1/2 teaspoon (2.5 ml)
dried dillweed
3 T (45 ml) lemon juice
In 2 T (30 ml) butter cook garlic for 1 minute. Add remaining butter
and dill. Heat till butter is melted; add lemon juice.
Makes about 1 cup (240 ml).