Recipe of the Week
In honour of Labor Day, that day of picnics and cookouts and backyard grilling, Guest Chef Daniel Rospond has come up with a couple of recipes that will take you far beyond hamburgers and hot dogs. You’ll need to be a little more organized and expend a tad more effort but the results will be well worth it. (If this was the 4th of July cookout we were talking about here I wouldn’t suggest breaking with the traditional but this holiday’s traditions aren’t so engraved in stone.)
Pineapple Beef Kabobs
- 2 (20 oz) cans pineapple chunks, undrained
- 1/2 cup brown sugar, firmly packed
- 2/3 cup cider vinegar
- 2/3 cup catsup
- 1/4 cup soy sauce
- 2 tsp ground ginger
- 1 1/2 tsp liquid smoke
- 3 lbs boneless sirloin tip roast, cut into 1 1/2″ cubes
- 1/2 lb fresh mushroom caps
- 2 small onions, quartered
- 2 medium size green peppers, cut into 1″ pieces
Drain pineapple, reserving juice. Combine pineapple juice and next 6 ingredients, mixing well; pour into a large shallow dish. Add meat; cover and marinate overnight in refrigerator.
Drain meat, reserving marinade. Pour marinade into a saucepan; bring to a boil. Add mushrooms; reduce heat and simmer, uncovered, for 10 minutes. Drain, reserving marinade. Set mushrooms aside.
Using 6 – 8 skewers, alternate pieces of meat, pineapple chunks, mushrooms, onions and green peppers. Grill kabobs over medium hot coals for 10-15 minutes, or until desired degree of doneness, brushing frequently with marinade.
- 1 cup chopped onion
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp prepared mustard
- 1 lb sirloin steak, cut into 2″ cubes
- 1 large green pepper, cut into 1″ cubes
- 2 medium onions, quartered
- 2 medium tomatoes, quartered
Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce, Worcestershire and mustard; pour over meat and vegetables. cover and marinate overnight in refrigerator.
Remove meat and vegetables from marinade, reserving marinade. On 4 skewers, alternate meat and vegetables. Grill 5 minutes on each side over coals or until desired doneness, brushing frequently with marinade.
Both of these kabobs are best served with seasoned rice (Danny’s recommendation) but being a borderline rice hater I would wrap a few potatoes in foil and throw them onto the coals (and it’s one less pot to wash!).