Skewer it, it's football tailgatting time....

My football motto is on any given Saturday, if Michigan wins, Ohio State and Notre Dame loose, that makes for a good weekend!

For those who's teams lost, don't let that dampen your tailgating experience, I say-skewer it and enjoy these recipes.


Spicy Beef Kebabs

Ingredients:

1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Special equipment: 4 (12 inch) metal skewers or wood, soaked ahead of time

Directions:

Cut beef into 1 1/2 to 1 3/4 inch cubes and place into a large mixing bowl. Set aside

In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper, and red wine vinegar. With the processor running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a seal able plastic bag and allow to marinate for 2 to 4 hours.

Preheat grill to medium-high heat. Thread the eat onto the skewers leaving about 1/2 inch in between the pieces of meat. Place on the grill and cook, with lid lowered , 2 to 3 minutes per side, 8 to 12 minutes in all. (8 minutes for rare and 12 for medium) Remove from the heat to aluminum foil, wrap and allow to rest 2 to 3 minutes prior to serving.




Grilled Tomato Kebabs

Ingredients:

1 pint cherry tomatoes
Good olive oil
Kosher salt and freshly ground pepper

Directions:

Heat a charcoal grill with coals, spread them out in one dense layer and brush the grill with oil. Place the cherry tomatoes on skewers, threading them through the stem of the tomato. Brush with olive oil and sprinkle with salt and pepper.

Place on grill, turning once until seared on the outside but still firm on the inside, about 5 minutes.

Now thats storage...

Flourless Double-Chocolae Pecan Cookies

3 cups confectioner's sugar
3/4 cup Dutch-process cocoa powder
(spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature.

1. Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).

2. Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container up to 3 days.) Makes 12

Note: These are large cookies so I would suggest making them a little smaller. If you do that then they won't need to cook so long.

(Oh my gosh they're good)

From the gotta have one of these things department.....

Imagine it's raining out, blowing and cold, yet you have a real hankering for a good porterhouse steak, what to do, what to do. Grill at your table of course. I hope you have more luck that I convincing my wife that I wont fill the house with smoke and grease. She still has fond memories of my attempt at grilling using the broiler last month.




New electric grill that takes true grilling to the table. With SteakHouse Grill, food products cook without coming into contact with their fats as is true with traditional grilling. The uniquely designed grill cooks in vertical position and excessive juices drain into the special tray, cooking healthier and tastier foods, and preventing the formation of annoying smoke. Ariete

A thousand cucumbers?

From Helen Symons's recipe box to your pantry.....
Click to enlarge



Nice to see you have options for only 400 pickles.....