Annika & Angie
According to Annika’s mom Angela. They cheated and bought theirs from the store. I don’t think it’s cheating at all. This isn’t just about the food, it’s about being a part of something, connecting with family whether they be in your own home or in another part of the country.. And they did just that.
Guess who got to use the grill this week?? This gal! Matt had to travel this week and came back pretty tired. He is making revolutionary changes at his company, and I’m so proud of him! So this week, he said, “I’m gonna grab a beer and sit back while you grill.” I was excited and nervous at the same time because I’ve only grilled (maybe) twice in this lifetime. I forgot to oil the grates but still got some good charring. This recipe is sweet (and spicy if you add Sriracha). I served it with cilantro lime brown rice. It was delish.
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
4 Tbsp olive oil, divided, plus more for brushing grill
1 1/2 Tbsp rice vinegar
4 garlic cloves, minced (4 tsp)
1 Tbsp minced ginger
1/2 tsp sesame oil
Salt and freshly ground black pepper
1 3/4 boneless skinless chicken thighs cut into cubes
In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 – 2 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.
3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
1 1/2 large green peppers, diced into 1 1/4-inch pieces
1 large red onion, diced into 1 1/4-inch pieces
I have this guy in my life. He’s my best friend. He’s a food lover. Not much of a food adventurer. I’ve turned him on to a few things. Led Zeppelin, The Allman Brothers, Hamilton and The Highwaymen, to name a few. For a lover of food, he’s a skeptic. We do have a clash of cultures. Being black, it’s been ingrained in his head that white people can’t cook. That’s pretty much the only reverse racism I’ve experienced since moving to an all black community. Guess what? I’ve managed to blow everyone’s mind! Anyway, Gigi chose kebobs. I mentioned it to Tremain. Naturally he made a face. I said to take heart as my kebobs involve swine! As we were dining out on the lawn, Aunt Tiny (not my real aunt) drove up. She stopped to enjoy the gorgeous aroma of the pork being roasted over pecan branches. I’m breaking ground here.
So, I found a recipe in the sane issue of Bon Appetit that I got the grilled kielbasa tacos from. Here it is:
Barbecue Pork with Blistered Chile-Pumpkin Seed Salsa
(from Bon Appetit, June 2016)
4 servings (Sure)
1/4 large white onion
1/4 cup chopped cilantro
1/4 cup finely chopped unsalted, roasted pumpkin seeds (Pepita’s)
1/4 cup olive oil
3 Tbsp. fresh lime juice
Pork and assembly
1 1/4 lb. boneless pork shoulder (Boston butt)
2 Tbsp. light brown sugar
2Tbsp. mustard powder
2 Tbsp. paprika
2 Tbsp. garlic powder
1 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
Vegetable oil for grill
Special equipment: Eight 8″-12″-long metal skewers
Cook onions and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes ( alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime in a small bowl. Season with salt.
Do ahead: Salsa can be made 1 day ahead. Cover and chill.
Pork and assembly
Freeze pork until very firm around the edges, 20-30 minutes. Slice 1/4″ thick, then cut crosswise into 1 1/2″-2″ strips if needed. Cover and chill until ready to grill.
Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.
Prepare a grill for medium-high indirect heat. Oil grates. Thread pork onto 6-8 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.
Do ahead: Dry rub can be made 1 month ahead; store airtight at room temperature.
I served the kebobs and salsa over a bed of rice. And served peach iced tea with frozen blackberries to drink.
Props to Tremain for helping with the grilling. Team work…. BOOM!!!!!!
Marinated Beef Kabobs
(Makes 4 generous kabobs but recipe can easily be doubled)
2 pounds lean beef cut into 2 inch cubes
(Use cuts such as tri-tip, London broil, top sirloin, or top loin. I used top sirloin. If you marinate longer you could use tougher cuts of meat.)
2 T beef stock or red wine (I used red wine)
2 T balsamic vinegar
1 T Worcestershire sauce
1/4 cup olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. steak seasoning
1/2 tsp. dried thyme
1/2 tsp. dried oregano
black pepper to taste
Trim most of the visible fat from the meat and cut into 2″ cubes.
Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning,dried thyme, dried oregano and black pepper. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you’re gone all day.)
When ready to cook, preheat grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Put meat tightly on skewers and let it come to room temperature while the grill heats.
Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium. With kabobs it’s easy to take off one piece of meat and cut into it to see if it’s done to your liking.
Let the kabobs rest for at least 5 minutes before serving.
Served with vegetable kebabs and grilled pineapple (which was amazing)
There are those that would say that music is the international language. I’m going to disagree. It’s food. Food brings people together no matter where you are. Special occasion or not and that is the main ingredient in what we do. Bring people together.
Happy cooking and sharing,
Anni, Angie, 99, Ames and gigi
How to join:
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