Rebecca's Cooking Journal

salt and pepper

Posts Tagged ‘meat’

Chimichurri-Rub Kabobs

Oh yum! These were so good. I put the kabobs together and my husband did the grilling. He mentioned he intended to make a dressing with the same spices and herbs that were in the chimichurri rub, but we didn’t get to them. Nevermind: these kabobs were delicious just as they were.

I admit that I didn’t eat any of the poblanos. Even my husband admitted they were hotter than he thought they’d be. I also am not a huge fan of mushrooms. But I think a variety of other vegetables would work on these kabobs: zucchini, bell peppers, etc. I used Roma tomatoes and cut them in to quarters. I don’t put amounts by the vegetable ingredients below because it really depends on how much you want to use. I think I used about 10 ounces of onions, but I wish I had more. I also used four pobalno chiles and that was too many. I had at least a pound of tomatoes, but I wanted more because I loved the grilled tomatoes. I didn’t have enough mushrooms; I think I had just one carton.

I used about 1/2 regular paprika and 1/2 smoked paprika; I wish I’d had smoked paprika for all of it, but we were out. I also used a sirloin tip steak, rather than the ribeye, simply for cost purposes.

We prepared these kabobs for dinner guests, so of course, we were hurrying around at the last minute getting dinner on the table. When do other food bloggers take a picture of their food? I’ve considered it every time I’ve made something new, but I just don’t know when to find time to do it. These kabobs seriously came off the grill and onto the table for consuming.

I wish there were leftovers.

Brown Sugar Bacon

Paula Deen’s food on her Food Network show are usually not too appealing to me, with all the fat. When her friend made Brown Sugar Bacon, though, I thought I’d give it a try. I don’t like bacon, normally, but I hoped the sugar would make it tasty.

It was good, although I let it get a bit too dark in the oven.

Get the Brown Sugar Bacon recipe from Food Network >>>

Mozzarella Stuffed Chicken Sausage Balls with Tomato-Basil Sauce

I have really been enjoying watching Rachel Ray’s shows, simply because she inspires me to think of dinner as a “meal” not just a “main dish.” Last night we made her chicken sausage balls. Becasue I couldn’t get chicken sausage, I made them with pork Italian sausage, which my husband really appreciated. With two pounds of meat, I only could make eight balls — the boccocini were rather large.

I would have liked more cheese per meatball, but I struggled to get it to stay together. Any secrets for improving that?

On the other hand, it was really very tasty with the tomato-pesto sauce. And it was very easy.

I essentially made Rachel Rays’ entire menu, except I roasted asparagus instead of broccolini. Get the recipe from Rachel Ray >>>

NB 8/16/2009: I had to close comments on this post due to an abundance of spam: please email me (rebecca at rebeccareid dot com) any comments you may have.

Parsley Butter

The first meal on our new grill was delicious stake. My husband generously seasoned it and cooked it over the charcoal. For a sauce, he made a simple parsley butter, which melted on the meat as we said a blessing on the food. It was absolutely delicious. Since herb butter is the next recipe in Alice Water’s book too, I thought I’d share.

Alice Waters suggests using parsley butter on meat, fish, or vegetables. She also includes some garlic clove and lemon juice, which we didn’t add to ours but may have improved it even more. (more…)