This shrimp dish has just propelled itself into first place as our favorite appetizer small plate recipe. Butterflied, breaded and fried, and with a zesty Remoulade Sauce for dipping, it’s a winner.
Have you ever grilled thin slices of Mexican-seasoned beef, alongside whole jalapeno peppers (tops trimmed for serving) and rolled them up in a warm fresh flour tortilla? If not, you don’t know what you’re missing.
I can’t believe I’m writing a blog post about using up vegetables this early in our Colorado growing season. Hot temperatures arrived early this year bringing with it produce we don’t normally see until July. So, vegetable preparation and consumption is officially in full swing in our kitchen. You see, we joined a CSA this year.
Flaky sweet Halibut is a perfect platform for this toasted cilantro and lime bread crumb topping. It’s an elegant, easy and incredibly tasty dinner.
I’m always confused on whether I kabob, kebob or k-bob. Most of the time I safely skewer as to not commit a culinary faux pas. Consulting dictionary.com, kabob seems to be the norm and I found we can use all “a’s” and kabab or throw in a c and cabob. However we spell it, I’m very fond of “small pieces of meat or seafood seasoned or marinated and broiled, often with tomatoes, green peppers, onions, or other vegetables, usually on a skewer”.
When I first started my blog, the reason for the project was to share recipes with friends and family, and to cook through my database and compile a final collection of bests and favorites. For example, I wanted to take the time to compare the five different beef kabob recipes that I had saved over the years, come up with a favorite and delete the impostors.
I’ve had this recipe for a long time, and it’s a combination of a couple of different marinade ideas put into use when I didn’t have ingredients to complete a recipe. Ad-libbed versions sometime turn into wonderful creations. I love the end flavor result and also the visual side of these skewers. Bright orange peppers, dark glossy cubes of beef separated by fresh green sticks of fragrant onions.
With curry as an ingredient, this is a natural served over rice, but for this meal we chose sauteed asparagus and black beans seasoned with cumin and jalapeno.
- ⅓ cup olive oil
- ¼ cup beef broth
- ¼ cup lemon juice
- 1 clove garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon salt
- 2 bay leaves
- 8 whole peppercorns
- ½ pound Top Sirloin Steak, cubed
- 1 orange bell pepper, cubed
- 6 green onions, green ends cut
- In a large plastic bag, place beef and marinate overnight. Reserve ¼ cup marinade to baste while cooking.
- Skewer beef, peppers and onion and grill 4 – 5 minutes until beef is done.
Beef Kabobs…It’s What’s for Dinner.
Estes Park, Colorado, Gateway to Rocky Mountain National Park. On our visit last Fall, I wrote a lengthy post about awe-inspiring scenery, the male elk that lined the roadsides and the food that I packed along for the stay in the cabin. Let’s see what Springtime in the Rockies holds for this trip.
This is hands down my favorite recipe for grilling seafood. Shrimp and Mahi-Mahi, marinated, skewered and grilled. In the center, you’ll find my Green Rice, which will be my next recipe post.