Bear-ing It All - Sarah's Gastronomic Adventures: Grilling without FIRE
Although I think Mother Nature is still a bit bi-polar, Summer for the most part, has arrived to the Truckee Meadows. Between the warmer weather, and my renovated patio/backyard I was inspired to do some outside-entertaining. I invited two of my Besties over for some "gourmet" shish-kabobs. The fundamentals of shish-kabobs are simple: take the items you want to eat, skewer them onto some kind of stick, put over fire, eat once cooked. The barbarians did it, this is easy. I however was looking for some kind of yummy marinade for our skewerable food. While I could have scoured through my bookshelf of cookbooks, I went to the internet. Good ol' FoodNetworknever lets me down. They had the perfect recipe, which included different marinades for each item you were cooking. NOTE: Instead of re-writing the recipe like I do some weeks, I'm just going to post the link for this one.
I followed the recipe exactly this time around and didn't make any modifications to the marinade ingredients. The ladies that were coming to eat aren't big red-meat eaters so we didn't make the steak kabobs (although they sounded amazing). My friends provided the veggies (mini-bell peppers, mushrooms, tomatoes, artichoke hearts).
|Not the prettiest presentation, but it sure tasted good!|
The verdict? This recipe was a HUGE SUCCESS!!!! Besides the fact that my grill decided not to work at the last minute, and I had to use my grill pan instead (which totally defeated the whole inspiration for wanting me to cook this recipe). The chicken, by far, was the best part. It was so moist, and the simple citrus/herb marinade made it delicious. I would totally make this dish again, as soon I can figure out how to make fire in my backyard!