Monday, March 28, 2011

Get On The Stick!


National Food On A Stick Day!!


I'm talking Shish-Kebab!!!

A perfect walk-around food. Chicken, Beef, Lamb, Shrimp on the Barbie (we're not talking Mattel here).
ANYTHING that can be grilled on a stick.

Pick a culture, Turkish, Iranian, Afghani, Indian, Azerbaijani, Chinese, Pakistani, Nigerian, Greek, Cyprian, and, not to mention, the good 'ole U. S. of A. From Hawaiian Spam Kebabs (you can guess where that comes from) to the Hünkâri Kebabi (look it up for yourself) the entire planet loves these kind of dishes

All of these dishes require some kind of marinated meat, poultry, game, or fish.

So, how do you get a proper marinade? I know it sounds complicated, but try this one (it's easy too).

Beer and Ginger Marinade for skewers

  • 1-1/2 cups flat beer
  • 1/2 cup olive oil
  • 2 tablespoons finely chopped fresh ginger
  • 2 cloves garlic, coarsely chopped
  • 1 (1-by-3-inch) piece of orange peel
Place all of the ingredients in a non-reactive bowl and mix thoroughly. Add your favorite chunks of meat, poultry, game, or firm fish cut into one to two inch cubes (3-5 cm.). Mix thoroughly and cover tightly. Allow the marinade to percolate with your chosen meats for between six (6) and forty-eight (48) hours in the refrigerator, rotating and remixing the marinade and meat mixture every few hours or so to insure even soaking. If using fish or shrimp, a four (4) to six (6) hour marinade is perfect.

Skewer the various meats or fish onto water soaked bamboo skewers and place on a pre-heated grille. Using the remaining marinade as a mopping sauce, grill the skewers over medium heat until your desired doneness (i.e. black charcoal nuggets for my European family or succulent grille tinged perfection for those in the know).

Adapted from : The New Settlement Cookbook edited by Charles Pierce (Simon & Schuster)

For a plethora of information on how to do this at home try :

Okay, so as not to be completely vilified and skewered by the rest of the planet, here you go....

The Classic Corn Dog

1 package Hot Dogs (8 of your favorite kind)
8 long Bamboo Skewers (soaked in water for about an hour)
1 package of Quik Corn Muffin Mix, prepared into a thick mix (just follow the package directions, y'all)
1 quart Corn Oil
Yellow or Spicy Mustard, to taste

Pre-heat the Corn Oil in a large cast iron dutch oven to 320-330°F (163°C).
Skewer each Hot Dog the long way, leaving a convenient handle.
Dredge each Skewered Hot Dog in the Corn Muffin batter.
Carefully drop the Corndogs into the pre-heated Oil.
Fry until golden brown, about three (3) to four (4) minutes.
When done, remove the Corndog from the Oil with Tongs by holding onto the skewer.
Drain on paper towels.

Serve with the Mustard of your choice on the side.

Adapted from : Gutsy Gourmet

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