a great skewer served with chicken, pork or beef.
2 large sweet onions, cut in wedges
8 thick hickory-smoked bacon slices, cut in half
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
1 tablespoon molasses
long wooden skewers
Soak long wooden picks in water 30 minutes before threading
with onion wedges.
WRAP onion wedges with bacon; secure with long wooden picks.
Place in a large shallow dish. COMBINE sugar, vinegar, and
molasses; drizzle over onion wedges. Cover and chill 1 hour.
REMOVE onion wedges from marinade, reserving marinade.
GRILL, covered with grill lid, over medium-high heat (350 degrees
to 400 degrees) 20 minutes or until onion wedges are crisp-
tender, turning and basting occasionally with reserved
marinade.
Grilled Cajun Shrimp Kabobs
24 jumbo shrimp
¾ cup clarified butter, melted
Cajun Spice
4 cloves garlic, minced
½ bunch parsley, minced
2 sweet onions quartered, then halved
16 large mushrooms, suitable for skewering
1 pound linguine, cooked al dente
Cajun Spice Mix: Makes about ¾ cups.
¼ cup of salt
2 tablespoons cayenne pepper
2 tablespoons paprika
1 ½ tablespoons onion powder
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon garlic powder
2 teaspoons dried basil
1 teaspoon chili powder
¼ teaspoon dried thyme
¼ teaspoon ground mustard
1/8 teaspoon ground cloves
Combine all ingredients in a bowl, then transfer to a small jar.
Will keep in a cool dry place out of direct light for up to 4 months.
To prepare Kebabs:
If using wooden skewers, soak them for at least
one half hour before using.
Preheat grill.
Boil, salted water for pasta, when boiling add pasta and cook al dente,
drain and keep warm, if necessary. (Once pasta is drained, add about
a teaspoon of olive oil and mix well, to keep the pasta from sticking.)
Meanwhile, peel and devein shrimp.
Add Cajun spice mix, minced garlic, and chopped parsley
to the melted butter in a large bowl.
Add the shrimp, mushrooms, and onions to the spice and herb
mixture and stir to coat the shrimp and vegetables.
Build kabobs, by using 3 shrimp, 3-4 slices of onion,
and a couple of mushrooms, per skewer.
When grill is hot, add skewers and cook on each side,
just until shrimp turns orange!
Remove skewered shrimp and place on a platter,
cover with foil to keep warm until pasta is done.
If pasta is ready, arrange shrimp on top of pasta.
Grilled Tropical Pork Kabobs
2 medium-size pork tenderloins cut into 1 1/2-inch (4-cm) cubes (about
16 medium-size cubes)
1 whole pineapple, peel and core removed, cubed to 1 1/2-inch (4-cm)
pieces
8 wooden kebab skewers, soaked overnight in water or, for extra
flavour, in rum
Sea salt
Rinse cubed pork under cold water, then drain and pat dry with paper
towels. Transfer to a bowl with cubed pineapple.
Alternately thread pork and pineapple cubes, using 4 pieces of each,
onto wooden, soaked skewers. Sprinkle lightly with sea salt and set
aside.
Preheat charcoal or gas grill to 350 to 400 F (150 to 200 C). Place
kebabs on grill, close lid and grill 15 minutes; flip and continue
grilling until desired doneness.
Serve with salad, tzatziki dip or mango chutney.
Grill some wings and add some sauses. It's quick and easy. Check out the sauces.
Hoisin Dipping Sauce
As with most dipping sauces, this tastes best if the flavors are allowed
to blend for 1 hour before serving.
Yields about 1/3 cup
•1 tablespoon oil for stir-frying
•1 clove garlic, finely chopped
•1 teaspoon chopped ginger
•6 tablespoons hoisin sauce
•1 tablespoon dark soy sauce
•2 tablespoons water
•1/4 teaspoon salt
•a few drops sesame oil
•1 1/2 teaspoons chile paste, or to taste
•1 tablespoon chopped peanuts
Preparation:
Heat the oil in a wok over medium-high to high heat. Add the garlic and
ginger. Stir-fry briefly until aromatic. Turn the heat down to medium
and stir in the other ingredients. Heat through and remove from the
stove. Cool.
Store in a sealed container in the refrigerator.
Peanut Sauce - an Easy Dipping Sauce
Using only five ingredients, this quick and easy peanut sauce recipe is
a great choice for nights when you don't have time to chop fresh herbs
or crush peanuts.
•5 tablespoons peanut butter
•3 tablespoons warm water
•2 1/2 tablespoons Chinese rice vinegar
•1 1/2 tablespoons dark soy sauce
•3 teaspoons white granulated sugar
Whisk together all the ingredients in a bowl. Store in a sealed
container in the refrigerator until ready to use. Note:For best results,
refrigerate for at least 2 hours to allow the flavors to blend. Before
serving, thin the sauce with a bit more warm water if needed. Use the
peanut sauce within 3 - 4 days.
Ginger Scallion Sauce
A variation on ginger scallion oil, this simple sauce makes an excellent
accompaniment to seafood, especially steamed or pan-fried prawns or
scallops. The recipe calls for finely chopping the scallions and ginger,
but you can also cut them julienne-style for a fancier presentation.
•2 tablespoons dark soy sauce
•1 1/2 tablespoons light soy sauce
•1 1/2 tablespoons water or chicken broth
•1 teaspoon brown sugar, or to taste
•6 scallions (green onions, spring onions), ends removed, finely
chopped
•1 2-inch slice fresh ginger, peeled and finely chopped
•1 green or red chili pepper, de-seeded and sliced
•3 tablespoons peanut or vegetable oil
1. Combine the soy sauce, water, and sugar in a small heatproof bowl.
Stir in the scallions, ginger, and chopped chili pepper.
2. Heat the oil in a heavy saucepan over medium heat for about 5
minutes, until it is shimmering on the bottom and very hot but not yet
smoking (about 300 degrees Fahrenheit).
3. Carefully pour the oil into the scallion/ginger mixture. It will
sizzle for a few seconds. Once it stops sizzling, stir, and then let
stand for 2 minutes before serving.
Sichuan Chile Sauce
Here is a classic chile sauce from one of the hottest
regions--foodwise- -in China. It can be used in stir-fry dishes, added to
soups, or sprinkled over rice.
•2 tablespoons vegetable oil
•4 cloves garlic, peeled and finely chopped
•1-inch piece fresh ginger, peeled and finely chopped
•1 small onion, peeled and finely chopped
•6 fresh red chiles, such as jalapeños, deseeded and finely
chopped
•1/4 cup Chinese red rice vinegar
•1 tablespoon sugar
•2 tablespoons tomato ketchup
•2 tablespoons Chinese yellow rice wine
•2 teaspoons salt
•Water as needed
Heat the oil in a wok or frying pan, add the garlic and ginger and
stir-fry for 30 seconds. Add the onion and stir-fry for another minute.
Add the chiles and the vinegar and simmer for 10 minutes, adding water
if it gets too dry.
Add the remaining ingredients except the water and simmer for 5 more
minutes.
Remove from the heat and allow to cool. Transfer the mixture to a food
processor or blender and process to a fine puree, adding water as
necessary to achieve the desired consistency.
Place the sauce in bottles and refrigerate.
Yield: About 1 1/4 cups
Dumpling Dipping Sauce
Hot chili oil adds bite to this dumpling dipping sauce recipe.
•3 tablespoons light soy sauce
•3 tablespoons dark soy sauce
•3 tablespoons red wine or red rice vinegar
•1 teaspoon hot chili oil
•1/2 teaspoon granulated sugar, or to taste
•1 clove garlic, peeled and chopped
•1 teaspoon minced ginger
Combine all the ingredients. Store in a sealed container in the
refrigerator for 1 hour to give the flavors a chance to blend
Plum Sauce With Allspice
A quick and easy recipe for this popular Chinese dipping sauce.
Yields about 1 1/4 cups
•1 cup plum jam
•1 tablespoon vinegar
•1 teaspoon onion powder
•1/4 teaspoon ginger powder
•1/4 teaspoon allspice
•1 pinch of garlic salt
•1/3 - 1/2 cup of water (depending on how thick the jam is)
Mix the ingredients together well. Bring to a boil on low heat. Cool the
sauce and store in a jar in the refrigerator. Use within a few days.
Sweet Sour Sauce
This flavorful sweet sour sauce uses both white and black rice vinegar.
Yields 1 1/4 cups
•4 1/2 TB rice vinegar
•1 1/2 TB black rice vinegar
•3/4 cup water
•3 TB tomato paste
•4 1/2 TB brown sugar
•3/8 tsp chile sauce, or to taste
•1 1/2 tsp cornstarch mixed with 6 teaspoons water
Bring all the ingredients except the cornstarch slurry to a boil.
Give the cornstarch/water slurry a quick restir and add, stirring
quickly to thicken.
Use with chicken, pork or spareribs. To thicken the sweet sour sauce for
use as a dipping sauce, increase the amount of cornstarch to 3
teaspoons. Yields 1 1/4 cups.
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