Chicken Kabobs
Chicken Kabobs
Amy And Chuck...
Buy This at Allposters.com
 

 

 

 

 


 wine.com
Wine.com

 WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Gigi's Shish Kabobs

 

 

Stonewall Kitchen, LLC
Stonewall Kitchen Grille Sauces

“Our minds are like our stomachs; they are whetted by the change
of their food, and variety supplies both with fresh appetites.”

~ Marcus Fabius Quintillian


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 


 

 

 

 

Mambo
Mambo
Howard Shooter
Buy This at Allposters.com
 

 

 

 

 

 

 

 

 

Garlic, Ischia Ponte, Ischia, Bay of Naples, Campania, Italy
Garlic, Ischia Ponte, Ischia,
Bay of Naples, Campania, Italy
Photographic Print

Bibikow, Walter
Buy at AllPosters.com
 


 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Vegetables, Fish, Poultry, and Red Meat on a Grill
Vegetables, Fish, Poultry, and Red Meat on a Grill
Ernie ...
Buy This at Allposters.com
 

 


La Belle Cuisine

 


Gigi’s Master Shish Kabob Recipe

  Allow 1/2 to 3/4 pound meat (lamb, beef,
veal, pork, etc.)
for each person.
If using lamb, shoulder or leg is best for kebabs;
for beef, use sirloin, sirloin tip or rib;
best pork cuts are the loin or leg (fresh ham).
[We often use chicken breast.]
There should be practically no fat on the meat. Cut it into 1 1/2- to 2-inch cubes. String the meat on skewers, placing the pieces close together. This
will give you a juicier, rarer result than leaving a lot of space in between
the pieces of meat.
If you like to cook vegetables on the same skewer, alternate cubes of
meat with tomato, bell pepper, cubes of eggplant, mushrooms,
summer squash, or small parboiled white onions
. The only proviso
is that the vegetables should be able to cook in the same amount of
time as the meat. Those that need longer cooking should be parboiled
first. [We love adding cubes of fresh pineapple, especially with chicken
or pork.]br> Before broiling, brush the kebabs well with a mixture of
2 parts olive oil and 1 part lemon juice
, or
3 parts olive oil to 1 part lemon juice,
according to your taste.
If you wish to marinate the meat, use the proportions of oil and lemon
juice of your choice, adding
salt [or soy sauce]
a good quantity of freshly ground black pepper
at least 2 crushed garlic cloves,
and fresh herbs
of your choice.
With lamb, use oregano or tarragon; with beef we recommend bay leaf
or rosemary; with pork, use coriander, thyme or sage.
The best way to marinate the meat is to string it on the skewers and arrange them in layers in a flat dish. The meat can be marinated for 2 hours up to 2
days, according to your fancy. This is the basic method for lubricating and flavoring kebabs. You can add other liquids, such as fruit juices or wine. Yogurt is also a good marinade/tenderizer.
Arrange the skewers on rack or grill. If using a charcoal grill, place the rack
or grill 5 to 7 inches from coals and broil 8 to 16 minutes (depending on the type of meat and desired degree of doneness), basting with marinade and
turning the meat to expose each side to direct heat. With a gas or electric
broiler, skewers should be about 4-5 inches from the electric element
or flame.

 

Or... you might want to give this a go. Sounds irresistible!

The Only Marinade You’ll Ever Need

iconicon
Barbecue Bible:
Sauces, Rubs and Marinades,
Bastes, Butters & Glazes
icon

Steven Raichlen, 2000, Workman Publishing

“If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra
virgin olive oil, it instantly transports you to the Mediterranean. I can't think
of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply
set a portion aside for basting.”

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea),
or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side
of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro,
dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it
within 1 to 2 hours of making. Stir again before using. Makes 1 cup.
Serves 4 to 6.


Featured Archive Recipes:
(Work in progress!)
Betty's Beef Kabobs
Brochettes of Scallops, Monkfish and Bacon
Brochettes of Grilled Scallop and Vidalia Onion
Exotic Pork Tenderloin Kabobs
Grilled Lamb Skewers with Corn Chutney
Grilled Lemon Chicken with Satay
Dip (Barefoot Contessa)

Marinated Mozzarella, Roasted Bell
Pepper and Olive Brochettes

Piri Piri Beef on a Stick (Emeril)
Satay with Peanut Dipping Sauce
Scallop-Bacon Kebabs
Spicy Orange Pork Kebabs
Tandoori Shrimp


Index - Beef Recipe Archives
Index - Pork Recipe Archives
Index - Poultry Recipe Archives
Summer Holiday Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: May 12, 2013.