- 12 Jun 2009
Ooops! I mean Shrimp n Peppers. This is a variation on Shrimp on the Barbie and a little bit spicier.
- Category: Fish, Recipes, Vegetables
As part of our dinner of appetizers of Hot Stick Meat, asparagus, Shrimp on the Barbie, and a few filets, Stuffed Peppers were a great addition and created a lot of flare-up fun.
Today, I am here to share some grilling woes with my Grill”Dud” Kabobs. Man, is it tempting to just grab that pre-made kabob from the meat section. All the meat and veggies are skewered nicely and seasoned to make these things ready to slap on the grill. In fact, for the the novice, they even come with brief cooking instructions on the sticker. And finally, the buy-one-get-one-free offer sealed the deal for me (this red sticker should have been the RED FLAG). We bought chicken kabobs and beef kabobs. Throwing the chicken kabobs on the grill a few minutes before the beef helped me get things off the grill at the same time. The timing would make Chef Ramsey proud.
The great thing about cooking kabobs is that you can cheat by eating a chunk of meat to check for doneness. Never admit that you are cheating though…..just claim that you are sampling your creation. Before you know it, you will have eaten a whole kabob! So, in the spirit of sampling my creation, my second sign of trouble was the slightly chewy beef. The wooden skewers did get a little burnt, so if you were preparing the kabobs yourself, you should soak the wooden skewers for about 1 hour prior to using them. These kabobs had big chunks of meat on them and I was pretty proud that they were cooked to perfection and ready to head to the table. At this point, I am not sure if I am lucky or unlucky to not have Chef Ramsey in my kitchen. Going from the serving station to the table would have sent him into a frenzy of censored bleeps and the chewy, tasteless kabobs would have never made it to the table. But….they did. The best (or at least the most honest) critics are two kids under 7 and a hungry wife. I didn’t get any censored bleeps from my diners, but their tired jaws were still able to flap out their disapproval. No amount of A1 was going to save this one. After weeks of no blogging, and this is what you get? Sorry….if you were looking for something inspirational today, check out a totally unrelated video “The Last Lecture“. It is over an hour, so you can check out the Wall Street Journal 5 minute overview. -GrillDude
I got on this seared ahi kick, and have been wanting to prepare it on the grill for a while. There are two places in Phoenix where I love their seared ahi. The first is at Steamers in the Biltmore Fashion Park. Their Dinner menu has an Ahi Au-Poivre, Pepper-seared Ahi served with wasabi mashed potatoes, spring rolls and Ponzu sauce. The wasabi mashed potatoes have the perfect amount of zing to your nose….Delicious! They also have a seared ahi on the lunch menu, but it does not compare to the Ahi Au-Poivre.
With a grilling blog, it was only a matter of time until I wrote about BBQ ribs. There are soooooo many ways to make ribs and any good BBQ book will have a bunch of great recipes, and you guys probably have your own favorites. I have found a favorite recipe and method that I really like, so let me share.
You usually think of a midnight snack as something you can just grab out of the fridge like a bowl of ice cream or maybe something from the pantry like a bag of chips or cookies. Some of you are a bit more health conscious and grab an apple, banana, or a granola bar. Why not grill? Afraid you will miss your favorite TV show, don’t want to have to put your shoes on? Don’t use the “too cold” excuse as you will have a nice warm grill to hover over. Go outside and get some fresh air and talk to your significant other (uh, well, if they are still awake). It’s fun, and you wouldn’t be here if you didn’t like to grill, right? PS – My friends know this is actually a 10pm snack for me since I can never make it to midnight…..but the blog title just wouldn’t sound the same.
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