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megram - dwsummer - Index

Super Sides
For a tasty and attractive side dish, skewer cooked mini potatoes
and brush them with butter or oil during grilling. Sprinkle
with salt and pepper and chopped fresh dill before serving.
Alternate mushroom caps, red pepper chunks, onion
pieces, fennel, parboiled carrot chunks, zucchini rounds or
your favourite vegetables. Brush with purchased or homemade
non-creamy salad dressing or flavoured oil during grilling.
Sprinkle with chopped fresh herbs and freshly grated parmesan
cheese before serving.
Decadent Desserts
Grilled Summer Fruit Shortcake Skewers (recipe follows):
alternate cubes of angel food cake with in season fruit. Brush
with warm honey or maple syrup. Grill briefly, as these burn
quickly. Serve with frozen yogurt or ice cream.
Grill kebobs of bite-size fruit chunks (pineapple, strawberries,
grapes, peaches and so on) brushed with a mixture of melted
butter and maple syrup or brown sugar. Add a dash of cinnamon
if desired. Use parallel double skewers for soft fruit for
easier handling. Serve with ice cream.
GRILLED ANTIPASTO SKEWERS
SERVES 8
24 to 36 cooked meatballs (homemade or purchased)
or chunks of cooked Italian sausage
1 jar roasted red peppers, drained,
cut into 1-inch chunks
1 small jar marinated artichoke hearts, drained
Genoa salami slices, cut into quarters
Pitted black and green olives
24 to 36 cooked tortellini or ravioli (optional)
Italian vinaigrette, your favourite
Toppings: freshly ground pepper, minced fresh parsley and basil
and grated parmesan cheese
1 Thread meatballs or sausage chunks, peppers, artichokes,
olives and tortellini alternately onto metal or soaked bamboo
skewers. Brush with vinaigrette.
2 Grill until meatballs or sausage pieces are hot, about two
minutes per side. Brush with more vinaigrette during grilling
if desired.
3 Transfer to platter. Sprinkle with toppings of choice.
Remove skewers if servings as hors d’oeuvres. Serve hot, on
toothpicks or on focaccia for a light sandwich meal.
BEEF AND VEGETABLE KEBOBS
SERVES 6 TO 8
1 kg (2 lbs) lean steak, cut into 1-inch cubes
12 or more each: mushroom caps, green, red and
yellow pepper wedges, onion pieces
Marinade:
125 ml (1/2 cup) each: vegetable oil and soy sauce
50 ml (1/4 cup) lemon juice
25 ml (2 tbsp) each: Dijon mustard and
Worcestershire sauce
10 ml (2 tsp) cracked pepper
2 ml (1/2 tsp) dried thyme or rosemary
2 cloves garlic, minced
1 Place beef in large glass or stainless steel bowl or in heavy resealable
plastic bag. Combine marinade ingredients; pour over
meat; mix well. Cover and refrigerate for one to two days, turning
meat in marinade occasionally.
2 Thread beef and vegetables alternately onto skewers. Boil marinade
for five minutes before using to brush on kebobs during
grilling. Grill over hot coals to desired degree of doneness.
CHICKEN, SHRIMP AND
PINEAPPLE KEBOBS
SERVES 6 TO 8
125 ml (1/2 cup) dark soy sauce
50 ml (l/4 cup) pineapple juice
15 ml (1 tbsp) brown sugar
2 large cloves garlic, crushed
16 large shrimp, shelled, de-veined
500 g (1 lb) boneless skinless chicken breast,
cut into 1-inch cubes
750 ml (3 cups) cubed fresh pineapple (1-inch cubes)
1 Mix soy sauce, pineapple juice, garlic and sugar. Pour half of
this mixture over shrimp in one bowl and half over chicken cubes
in another. Toss to coat. Marinate at room temperature for 30 minutes.
2 Remove shrimp and chicken from marinade and thread onto
skewers, alternating shrimp and pineapple on half of the skewers and
chicken and pineapple on remaining skewers. Broil or grill for l0 to 15
minutes, or until fully cooked. Turn occasionally and baste with marinade
during first half of cooking only.
GRILLED SUMMER FRUIT
SHORTCAKE SKEWERS
SERVES 4
16 angel food cake cubes, about 4 cm
(1-1/2 inches) each
16 large ripe strawberries, peach or apricot wedges
50 ml (1/4 cup) warm liquid honey or maple syrup
1 Alternate fruit and cake cubes on skewers. Brush lightly with
honey or maple syrup. Grill on hot barbeque or under broiler, turning
once, just until cake is lightly toasted. Serve warm with a dollop
of vanilla ice cream or frozen yogurt.
Pam Collacott is a food writer and stylist, teacher and television personality
on CTV Ottawa News at Noon. She is the author of several books, including
her latest, Pam Cooks 2, More Favourites from the Trillium
Cooking School (www.pamcooks.com).
Due West/Due East Magazine • Summer 2008 Ottawa Page 3