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| Shrimp Pineapple Shishkabobs put New Grill, Watner to the Grillmiester Test |
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| 作者：Cregg Wa… 文章来源：不详 更新时间：2008-2-12 20:23:42 | 【字体：小 大】 |
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There aren't too many things better than breaking in a new grill. It's a great activity for the middle of the summer when the afternoons are long and nobody wants to heat up the kitchen or mow the grass.
Summer also means there's a lot of fresh fruit and vegetables available. The supermarket and the produce stand have all the good stuff for shish kabobs, which is my favorite grill meal. It's hard to mess them up, too. So when it comes to learning a new grill, you just can't go wrong with kabobs.
Meat is the shish part of a kabob, a Turkish food and old campfire cooking custom -- the first shish kabobs were probably lamb. Roasted lamb is real good but it's not my choice for summertime, when seafood is just as plentiful as Vidalia onions, peppers and new potatoes. Here's a seafood kabob I came up with this week, and that new grill sure did it justice.
The Cregg Watner Pineapple Kabob Test
Spices and Stuff
1/8 cup of brown sugar
A few dashes of ginger
1/2 TSP fresh ground pepper
1/2 TSP salt
1-2 TBSP brown sugar
1 TBSP soy
3 TBSP teriyaki
1-2 garlic cloves
1 small spicy pepper minced
Butter for basting the kabobs while cooking
Mix all the spices and stuff up in a small bowl. It won't look like much but you don't need much with this recipe. When you're done, taste it and adjust the ginger or pepper or garlic if you think it's too weak. But don't add more soy or anything like rice wine vinegar.
Ingredients and Prep Steps
1 pound of big fresh shrimp - shelled and rinsed and refrigerated until you're ready for them, and I devein them too
12 small new red potatoes 鈥?scrubbed and halved
2 sweet onions, peeled an[1] [2] [3] [4] 下一页
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