Thread cubes of angel food cake and peaches onto skewers. Brush the cake with sweetened condensed milk to keep it from drying out and to make a lovely crust. Put the skewers on a hot grill for about 30 seconds on each side and serve with whipped cream or ice cream. You can substitute other fruits like strawberries for the peaches. Strawberries…sigh.
Category Archives: Barbecue
1 cup balsamic vinegar
1 T. brown sugar
fruits of your choice – ones that will skewer well – peaches, apricots, plums, strawberries are great choices for this – cut into appropriately sized pieces
1 T. olive oil
salt and pepper to taste
1 oz. goat cheese, cut in cubes
Heat grill to medium high. In a pan, combine balsamic and sugar – bring to a boil and then lower heat to a simmer for about half an hour. It should be reduced to about 3 T. Skewer the fruits and cheese. Brush each kebab with oil and season with salt and pepper. Grill for about 1 minute on each side. Serve with a drizzle of the balsamic syrup.
1 tsp. curry powder
2 T. brown sugar
1 T. lime juice
1 T. ketchup
1/4 cup plain yogurt
1 lb. lamb, beef, or pork, cubed
Your favourite veggies for kebabs – chunks of onion, peppers, mushrooms, eggplant, zucchini etc.
Instructions: Mix together the first 5 ingredients. Coat the pieces of meat with the marinade and marinate in the refrigerator for at least 2 hours. Thread meat and veggies onto skewers and grill over medium high heat until meat reaches desired doneness.
1 1/2 lbs. cubed lamb
8 thin wedges of lemon
1/4 cup olive oil
2 T. lemon juice
4 garlic cloves, minced
salt and pepper to taste
For sauce: 2 oz. feta, 1 T. lemon juice, 2 T. water. Puree in a blender and season with salt and pepper to taste.
Instructions: Heat up the grill to high. On bamboo skewers, thread lamb and lemon so that you have 5 pieces of meat per 2 pieces of lemon. Whisk oil, lemon juice, and garlic. Pour over the skewered meat and lemon making sure to coat all sides well. Let marinate 10 minutes or overnight. Season with salt and pepper. Lightly oil the grates of the grill. Cook lamb, turning occasionally on the hot grill until meat reaches desired doneness – about 2 minutes per side for medium rare. Serve with the feta dipping sauce.
Apple Pork Kebabs
1/2 cup apricot or peach jam
2 T. cider vinegar
1 T. tomato paste
2 T. olive oil
salt and pepper to taste (I find the Blazing Bourbon Pepper especially good with this)
1 1/2 lbs. pork tenderloin cubed
1 medium red onion cut into wedges
1 apple (red or Granny Smith) cut into wedges (peeled or not)
Instructions: Heat the grill to medium high. Mix together the jam, vinegar, tomato paste, 1 T. of the oil, salt and pepper. Thread cubes of pork alternated with apple and onion wedges onto skewers (make sure to presoak in water if using bamboo). Brush skewers with remaining tablespoon of oil and season with salt and pepper. Brush oil on grates of grill lightly and cook on covered grill, turning a few times for about 6-8 minutes. Open the grill and baste with the apricot jam sauce. Turn and baste a few times while cooking for about 5-8 minutes longer until the pork is well glazed and cooked through.
Cedar Plank Pork Kebabs
1 i/2 lbs pork tenderloin, cubed
1/2 cup BBQ sauce (I really like Kraft Brown Sugar BBQ sauce for this one)
1/4 cup teriyaki sauce
1 T. orange juice
the grated zest of one orange
1 T. oil
Instructions: Submerge the cedar plank in water and soak for 4 hours or overnight. You might need to weigh it down with something heavy to keep it under the water. Heat the grill to medium. Brush one side of the plank with oil to keep the foods from sticking. Mix together the BBQ sauce, teriyaki, orange juice, and zest. Put aside half of the sauce mix. Thread cubes of meat onto skewers (presoaked in water if using bamboo), place on oiled cedar plank, and then place that on grill. Close lid and cook for about 8 minutes. Baste the skewers with the remaining sauce several times while cooking for about another 8 minutes, until nicely glazed and meat cooked thoroughly. Serve the reserved sauce with the skewers of meat as a dipping sauce.
It’s food on a stick week here at the Red Apple Tearoom! What is it about threading foods onto skewers and grilling it just makes it taste so much better?
2 lbs. baby potatoes (red or Yukon Gold work best on skewers), boiled until just tender
2 zucchini, cut into chunks
2 yellow squash, cut into chunks
1 medium red onion, cut into chunks
(you can also use cherry tomatoes, mushrooms, eggplant, and peppers on these skewers)
1/4 cup butter, melted
1/4 cup olive oil
Salt and pepper to taste (lemon pepper is delicious here too)
Minced fresh rosemary and basil
Soak bamboo skewers in water prior to use. Thread vegetables onto skewers. Mix together the butter and oil and brush the vegetables with it. Sprinkle with the herbs and spices. Grill for about 20 minutes until vegetables are tender and potatoes are golden and crispy. These are also tasty when made in the oven.
1 cup pomegranate or cranberry juice
1 tsp cornstarch
1 (4-5 lb) seedless watermelon
2 T olive oil, a little more for brushing
2 T balsamic vinegar
Salt (I like to use fleur de sel)
2 cups arugula lettuce or baby spinach or a blend
Freshly cracked black pepper
1/2 cup crumbled goat cheese
Some fresh mint is nice with this as well.
In a saucepan, bring the juice to a boil over medium heat. Stir in the cornstarch and let it simmer until it has thickened. Remove pan from heat. Preheat your grill to high. Peel watermelon and cut into 4 pieces; remove seeds. Brush the watermelon with some olive oil and grill for about 1 minute on each side. As soon as you remove it from the grill, lightly salt. Whisk together the oil and vinegar and toss with the greens. Paint some of the thickened juice mixture onto each plate and top with 1/4 of the greens, one of the grilled watermelon pieces and about 1/8 cup of the cheese. You may wish to drizzle on a little more of the juice syrup. Season with freshly cracked black pepper. (You can garnish with some pomegranate seeds or some dried cranberries if desired).