Marinated and flavored with peppercorns, bay leaves, lemon juice, garlic and curry, this is our favorite Beef Kabob recipe.
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.
Oh Chimi…churri’ve you been all my life? Flavorful with fresh parsley, hot with red pepper flakes, garlicky with garlic, exciting with red wine vinegar, zesty with lemon…I’m in love with Chimichurri sauce.
Made with a Boulder Beer Planet Porter, a beer whose flavors reminds one of a good quality strong coffee mixed with a bite of dark berry serves as a great platform for a robust bowl of stew. A long simmer in this flavorful broth, chunky vegetables, buffalo top round steak, all infused with lots of rosemary, results in a flat out wonderful savory rich flavor.
Thinking about Salisbury Steak inspired me to make this Southwestern version. I wasn’t all that impressed with my gravy, but I did love my pickled onions for a topping. I’ve blogged about these tangy sweet wonderful onions before and you can find the recipe at this link.
Before we go any further with these blue cheese hamburgers, I’d like to address the title of this recipe which I found in my Colorado Classique cookbook. It appeared without a hint of why it bears the namesake of this ranch.
It seems our refrigerator, freezer and pantry have banded together over the past couple of months and become an unruly o-u-t of control trio . To combat them, I’ve declared “eat the freezer” week. I banned myself from visiting any store that sold any type of groceries and vowed to prepare meals morning, noon and night, using only items on hand. I thought it went very well except for a tri-tip steak stir-fry combination. I realized I didn’t have any rice, so served it alongside warmed up mashed potatoes. Totally ODD! But at least I used up that orange bell pepper, onion and celery.
Every time I look at this photo, it reminds me of a billboard we saw somewhere in the middle of Kansas along I-70 advertising steak at a restaurant called Montana Mike’s. It’s simply a ridiculously huge closeup shot of steak that fills the entire billboard. We LOL’d and thought it looked like Kansas’s had invented the Red Cliffs of Dover rather than offering up a good steak. Of course when you’re in the middle of Kansas on I-70 you’re easily amused.
During the summer months, I cannot get my fill of lean meats, greens and fresh homemade vinaigrettes. Here’s another recipe for a flavorful dish with an exciting new dressing. Don’t let the length of this recipe scare you away, this salad packs bright flavor with minimal fuss.
Grilled Asparagus and Steak Salad with Hoisin Vinaigrette (Another great find from Food and Wine Magazine)