Grilled grub on a stick perfect for tailgating
Serve that game day crowd with the perfect tailgating treat. This one you may want to double or even triple!
Each recipe will yield about 15 skewers of appetizer size deliciousness.
What's better than eating food on a stick?
Chicken & Pork Skewers
1 whole chicken breast boned and skinned.
5 ounces boneless pork (from chops or tenderloins, fat trimmed)
6 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons chicken broth
1 scallion, white part only, chopped
1-inch piece of ginger root, peeled and minced
2 teaspoons chili paste with garlic (oriental section of the supermarket)
Slice the chicken into long, thin strips, slanting the knife slightly. Cut the pork into strips that are wide as well as long. Place flat on the cutting board and cut downward.
Place the chicken and pork in a plastic or glass bowl with the soy sauce, sesame oil, chicken broth, scallion and ginger root. Marinate after mixing to coat evenly in the refrigerator for 2 to 4 hours.
Drain the poultry and meat, reserving the marinade. Thread the chicken and pork alternating on the skewers. You may make the skewers ahead of time and refrigerate for up to 12 hours prior to cooking. If you do, remember to also refrigerate the marinade. Prior to cooking, mix the marinade with the chili paste. Grill or broil the skewers, turning often for 12-16 minutes, brushing with the marinade.
The meat should be done and thoroughly cooked, but juicy and not over done.
Definitely a point after.
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Eggnog French Toast
(makes four servings)
1 1⁄2 cups commercial, refrigerated eggnog.
1⁄2 teaspoon freshly grated nutmeg
8 slices of day old French or Italian bread
2 tablespoons butter or margarine, melted
Combine the eggnog and nutmeg in a shallow dish. Place the bread slices in the dish and coat both sides.
Melt the butter in a large saute skillet set over medium heat. Remove the bread slices from the eggnog mixture, allowing the extra to drain. Cook the bread slices about three minutes per side or until golden. Remove to a platter and let the breakfast begin.
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Here's a quick sauce to use with pancakes, waffles and of course, the French toast. You can use 1⁄2 teaspoon of rum extract as a substitute if you wish.
(makes 1 1⁄4 cups sauce)
1 cup pure maple syrup
2 tablespoons butter or margarine
2 tablespoons light rum or 1⁄2 teaspoon extract
Combine the ingredients in a small sauce pan set over medium heat. Cook just until heated through, stirring often.
David Kelly is a freelance columnist for the Tribune-Review and has been sharing cooking tips in Culinary Corner for more than 24 years.