Friday, August 1, 2008

book clubs and shish-ka-bobs










This isn't exactly a tutorial on how to make something, but it will explain what I've been doing this week. I hosted a book club. When I say "a" book club, it was not some random book club, it was my bookclub. Well, the one I've been going to for many years anyway.
It was my turn to host, it was my book choice---The Great Gatsby. (for more info on that, I do have a "book" blog at http://ffbookblog.blogspot.com/
where I wrote a wonderful literary commentary on the book. LOL )


But more importantly, I made GREAT shish-ka-bobs that night.


More pictures and marinade recipes below...and I'm off now to make "Marlboro Man Sandwiches", of which my husband is really hesitant to try (he hasn't seen or smelled them yet tho) because of the name I'm calling it.

Asian Beef Kabobs
1 pound beef top sirloin steak
6 green onions--cut into 1/2
1/4 cup brown sugar
3 tablespoons dry sherry
3 tablespoons soy sauce
2 teaspoons dark sesame oil
2 cloves garlic--crushed
1/2 teaspoon ground ginger
16 bamboo skewers

Trim all fat from the steak. Cut crosswise into 1/4 inch thick strips.

Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.

Place beef and the marinade in a sealable plastic bag, turning to coat. Close securely and let marinade in fridge for 20 minutes. (you probably could have doubled this and saved a little marinade for brushing on the kabobs while cooking)

Meanwhile, soak the skewer in water for 10 minutes.

Remove beef from marinade and discard marinade.






Alternately thread beef (weaving back and forth) and green onions onto skewers.

Place kabobs on grill and cook, turning once, about 5-6 minutes.

Yum.
***** **************

Dijon Chicken Kabobs

1 pound skinless, boneless chicken breast, cut into 32 pieces
16 large mushrooms, stems removed
16 large cherry tomatoes

optional: 1 pound of small red potatoes, halved, cooked in large pot of boiling water for 10 minutes to blanch.

3 tablespoons honey
2 tablespoons of Dijon mustard
1 tablespoon of fresh lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

In a small bowl, combine the honey, mustard, lemon juice, thyme and pepper. Add the chicken and mushrooms, tossing well to coat.

Alternately thread the chicken, mushrooms, tomatoes, and potatoes onto 8 skewers.
Grill the kabobs, covered turning occasionally for 8 minutes or until the chicken is cooked thru.

These were good too.

Here's the deal. I did not do the potatoes and I did do some zucchini.
I didn't follow the recipe.
So sue me. (do I sound like a smart alec? sorry)





The kabobs were GREAT. and we had good desserts too... lemon bars and mini-cheesecakes.


yum, yum, yum.....
Discussing books and eating.
My favorite things.









Friends EATING and discussing books..


1 comment:

Jolina said...

What's a Marlboro Man Sandwich?

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