kabobs

First Pandemic Visitors
by

First Pandemic Visitors

I’m back, healthy and cooking. It has been awhile, but I really did not stop just hid in the house like most others these days. Being a senior, I decided to take a break from the outside world work on the house, garden and have been volunteering for some Presidential and Senate campaigns. So, if you are getting those text asking who you might be voting for or are you registered before you hit delete or ignore it could be me asking the question be nice.  Anyway, the other day we had Mike and Gail over for the first time since they became engaged. I cooked up a meal that was pretty good if I do not say so myself.

BBQ Vegetable kebabs of, yellow (summer) squash, zucchini, mushrooms, Onions yellow and, red bell pepper.

Teriyaki Steak tips from Dom’s the Patriots version is better in our opinion although these melted in your mouth. These I simply put on skewers and BBQed until done.

Herb rubbed Flank Steak see here this is one of our favorite recipes. I will add I have learned to rub off the marinade with paper towel and overnight marinating to 24 hours works best.

BBQ Corn- I soaked the corn in husk all day but I am sure 1 hour would work. Then BBQ on the grill for about 15 minutes. We were fighting a threat of a horrendous thunderstorm, SO Lyn took the husk off and wrapped in tin foil. Oh, the storm did happen we soon had a river in the road in front of the house, and it lasted for hours the storm and the river. It ahs been years since we saw storm to that extent.  

Here are a few corn you might like Roasted Corn Salad,  Local Corn, Ginger, Corn Chicken Soup

Anyway, after a little discussion and the fact that we all had been symptom free and Gail who is back to work was tested negative a few days before, that masks were not needed. Thank goodness it is hard to drink wine with a mask. Wine and cooking are just a natural thing to me. Was a great evening.

Well look at that I’m babbling something my family expects from me.

Enjoy your summer and remember to check to make sure you are registered to vote it’s easy it takes seconds click below. Encourage your friends and family to double check.

Advertisement
by

Pork Kebab with Orange and Thyme

Summer time brings out the grill, although I grill all year round, and kabob are always fun. Swords filled with veggies, meats, chicken, and fish grilled to perfection and then piled high on the plate on maybe a bed of rice pilaf. This one is my wife’s favorite and she is mine so I post this among the first of my post. Fish, beef, pork, chicken vegetable give me a skewer and I can make a kabob that is worth eating.

Pork Kebab with Orange and Thyme

Prep easy about 10 minutes

Serves 4

Ingredients

  • 1/4 cup fresh squeezed orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
  • 5 garlic cloves
  • 2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
  • 1 tablespoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes
  • 4 to 6 skewers wood or metal – Remember if using wood skewers soak them first to prevent them from burning right up.

How

1. Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until blended well. Add pork and coat. Cover bowl with plastic wrap, and let pork marinate about 20 minutes at room temperature.

2. Heat the grill medium-hot. Thread 5 or 6 cubes of pork onto each of the skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes.

Serve on a bed of rice or rice pilaf with a side salad. I also like to make a few veggie kabob with red,yellow, orange bell peppers, mushroom., onions, zucchini etc.

Options : You could use chicken or lamb