Grilled Steak and Shrimp Kabobs
Makes 8 servings
Ingredients:
3 ounces shallots, cut up (2/3 cup)
1/4 cup white wine vinegar
1 cup fresh parsley leaves
1/2 cup capers (from two 3-oz. jars), drained
1 can (2 oz.) flat anchovy fillets, drained
2 teaspoons fresh thyme leaves
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
3 pounds small red potatoes, scrubbed
1/2 teaspoon plus 1/3 cup extra-virgin olive oil
1-1/4 teaspoons salt, divided
3 pounds boneless beef sirloin, cut into 1-1/2-inch cubes
1-1/2 pounds medium shrimp, peeled and deveined
2 pints cherry tomatoes
16 large white mushrooms
4 medium zucchini, sliced diagonally into 1/2-inch-thick slices
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
1 loaf french bread bread, sliced
Directions:
1. Soak 3 dozen 12-inch wooden skewers in water to cover 1 hour.
2. For the green sauce, chop shallots in food processor; transfer to small
bowl and stir in vinegar. Process parsely, capers, anchovy fillets, 2 teaspoons
thyme, 1 teaspoon salt and 1 teaspoon pepper, except oil, until finely chopped.
Add to shallot mixture. Stir in the 2/3 cup oil.
3. Meanwhile, heat oven to 400 degrees F. Combine potatoes, 1/2 teaspoon of
the oil and 1/4 teaspoon of the salt in 13x9-inch baking pan. Cover with foil and
bake 40 to 60 minutes or until potatoes are tender when pierced with fork. Cool.
4. Heat grill. Loosely thread beef on 9 to 10 skewers. Loosely thread shrimp on
10 more skewers. Thread tomatoes, mushrooms and zucchini slices on remaining
skewers, using only one type of vegetable per skewer.
5. Combine remaining 1/3 cup oil, 1 teaspoon of the salt, the 1 teaspoon thyme
and the 1/2 teaspoon pepper in small bowl. Brush over beef, shrimp and vegetables.
6. Arrange potatoes around edge of barbecue. Grill mushrooms and zucchini over
medium-hot* coals until browned and cooked through, 5 to 7 minutes per side.
Transfer to serving platter. Grill tomatoes just until charred, 1 to 2 minutes; add to
platter. Grill shrimp 3 minutes per side or until firm and opaque. Grill beef 5 minutes
per side for medium-rare (145 degrees F.). Transfer shrimp and beef to platter; cover
and keep warm. Grill french bread until lightly browned and crisped on both sides, 1 to
2 minutes. Place on serving platter with potatoes, grilled vegetables, beef and shrimp.
Serve with Green Sauce. Makes 8 servings.
*Note: To test for medium-hot heat, you should be able to hold your hand over the
coals at the height of the food for 3 seconds before you have to pull away.
Make-Ahead Tip: Prepare Green Sauce. Let stand at room temperature up to 8 hours.
Bake potatoes. Cover and refrigerate up to 24 hours. |
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Seafood Club Sandwich
Makes 4 servings
Ingredients:
1/2 cup chopped fresh basil
2 tablespoons chopped fresh dill or 1 tablespoon chopped fresh tarragon
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
1 pound salmon fillet, skinned
3 tablespoons pure maple syrup
4 teaspoons fresh lemon juice
12 thick slices 'texas' toast or hearty peasant bread, toasted
Salt and freshly ground black pepper
2 teaspoons olive oil, divided
4 lettuce leaves
8 thin tomato slices
8 slices bacon, cooked crisp
1/8 teaspoon grated lemon peel
Directions:
1. For the Herb Mayonnaise, combine basil, dill or tarragon; mayonnaise;
1 teaspoon lemon juice; 1/4 teaspoon pepper and shallot in small bowl. Set aside.
2. With narrow knife, slice salmon diagonally into 1/4-inch-thick slices. Combine
maple syrup and 4 teaspoons lemon juice in cup.
3. Spread Herb Mayonnaise on one side of each slice toasted bread. Brush syrup
mixture on both sides of salmon; sprinkle with salt and pepper to taste.
4. Heat 1 teaspoon of the oil in large nonstick skillet over high heat until very hot.
Cook half the salmon slices until opaque, 30 to 45 seconds per side. Remove to
plate. Repeat process cooking remaining slices with remaining 1 teaspoon oil.
5. Layer each of 4 slices toast, mayonnaise-sides up, with salmon and a lettuce leaf,
then a second slice of toast, sliced tomato and 2 slices of bacon. Cover with third slice
toast, mayonnaise-side down. |
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