Skewer It!

50 Recipes for Stylish Entertaining

50 Recipes for Stylish Entertaining

Skewer It! 50 Recipes for Stylish Entertaining

6-1/4 x 10 in; 120 pp ; 24 color photos
Paperback
Published in September, 2000
ISBN 0811828158
ISBN13 9780811828154
OUT OF PRINT

Find a used copy at Amazon or Alibris



A taste of recipes from the book:

Apple Wood–Smoked Bacon-Wrapped Scallops with Tamari Glaze

scallopsSmoky bacon embraces succulent sea scallops in this heavenly creation, and rosemary and teriyaki provide an earthy dimension. We use tamari in the glaze because we like its distinctively mellow flavor. Tamari resembles soy sauce, but is thicker and less salty, with a more complex flavor profile. If you can’t find the rosemary sprigs, use 24 toothpicks, soaked in water for 30 minutes, then drained.

Glaze:

  • 2 tablespoons reduced-sodium tamari sauce
  • 2 tablespoons maple syrup
  • 1 teaspoon fresh lime juice
  • 8 strips apple wood–smoked bacon, stacked and cut into 3- to 4-inch pieces (see note)
  • 24 medium sea scallops (about 1 pound), or 12 large sea scallops, cut in half vertically
  • 1 heaping tablespoon fresh rosemary leaves
  • Freshly ground pepper to taste
  • 24 sturdy 3-inch rosemary sprigs (strip the leaves from the bottom inch of each sprig)

To make the tamari glaze: Combine the tamari, maple syrup, and lime juice in a small saucepan. Boil over medium heat, whisking frequently, until thick, syrupy, and reduced by half, 5 to 7 minutes. Keep a very close eye on this, to avoid burning. Remove from heat.

To assemble: Preheat the broiler. Line a baking sheet with aluminum foil. Lay several pieces of bacon at a time, vertically, on a work service. Place a scallop on the base of each bacon strip and place 3 or 4 rosemary leaves on top of each scallop. Wrap with the bacon and place seam-side down on the prepared pan. Repeat the process until all of the scallops have been wrapped. Liberally season each bacon-wrapped scallop with pepper.

Broil the scallops about 5 inches from the heat source until the bacon is partially crisp and brown around the edges, 10 to 15 minutes. (Keep a close eye on the scallops to avoid burning the bacon, as each oven cooks differently.) Remove from the oven and let cool slightly. Brush the scallops with tamari glaze and skewer each one, from the top, with a rosemary sprig. Serve hot.

Do-ahead tips: The scallops can be wrapped with bacon and refrigerated, uncooked, up to 1 day in advance. Cook and serve as directed.

Makes 24 skewers

Note: The bacon should be cut according to the size of the scallops. It should barely overlap each scallop or scallop half. Try wrapping 1 strip of bacon around a scallop to measure the correct length of bacon (about 3 to 4 inches) before cutting all the bacon strips.




Sesame-Crusted Salmon with Pineapple-Miso Sauce

Sesame-Crusted Salmon Delicately sweet, slightly acidic miso gives this Japanese-inspired dish its character. We prefer red miso, a paste made of soybeans, brown rice, and sea salt, for its rich flavor, dark color, and salty finish. For a change in presentation, pool the dipping sauce on a shallow plate and arrange the fish on top.

Pineapple-Miso Sauce:

  • 3 tablespoons frozen pineapple juice concentrate, thawed
  • 1 tablespoon plus 1 teaspoon red miso
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons water
  • 2 tablespoons canola oil
  • 1 tablespoon Asian sesame oil
  • Twenty-four 3/4-inch cubes skinless, boneless salmon (about 12 ounces)
  • 1 tablespoon vegetable oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 2 teaspoons black sesame seeds
  • 2 teaspoons white sesame seeds

To make the sauce: Combine the pineapple concentrate, miso, ginger, and water in a small bowl. Gradually whisk in the canola oil and sesame oil. Add more miso to taste, if necessary. (Every miso has a different salt concentration.) Set aside.

Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

To assemble: Toss the salmon in a bowl with the vegetable oil, kosher salt, and pepper. In a separate bowl, combine the black and white sesame seeds. Lightly dip one side of each salmon cube into the sesame seeds. Place on the prepared pan, seed-side up. Bake until the fish is barely opaque throughout, about 5 minutes. Skewer with toothpicks (from the side, for variation) and transfer to a serving plate. Serve hot with the sauce for dipping.

Makes 24 skewers

Do-ahead tips: The sauce can be made 3 days in advance and heated just before serving. The salmon can be assembled (without the kosher salt) 6 to 8 hours in advance, but we don’t recommend cooking this dish ahead and reheating it. Cook as directed and skewer just before serving.




Lamb, Figs, and Lemon Confit with Mint-Yogurt Dipping Sauce

Lamb and FigsWe created this splendid skewer as our tribute to the Mediterranean. Its intense sun-drenched flavor is best when buoyed by a bed of warm bulgur or couscous tossed liberally with olive oil, mint, and toasted pine nuts. If figs aren’t at their prime, re-hydrated dried figs also work well (see note).

Lemon Confit:

  • Twenty-four ½-inch-thick lemon wedges (about 2 large lemons)
  • 1 cup olive oil

Mint-Yogurt Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons minced red onion
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt

Marinade:

  • 2 teaspoons ground cumin
  • 2 tablespoons chopped fresh mint
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground pepper
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons minced garlic
  • ¼ cup reserved lemon oil from lemon confit, above
  • Twenty-four 1 ½-inch pieces lean boned leg of lamb (about 1 ½ pounds, trimmed)
  • 12 fresh figs, halved lengthwise
  • 1 ¼ teaspoons kosher salt

Select eight 10-to 12-inch metal or wooden skewers; soak wooden ones in water for 30 minutes and drain before using.

To make the lemon confit: Spread the lemon wedges in a single layer in a large nonreactive saucepan and cover with the olive oil. Cook over low heat (never bringing to a boil) until the lemons are somewhat soft and the oil is fused with lemon flavor, about 10 minutes. Set aside to cool. Strain, reserving the lemons and the flavored oil. Leftover oil may be used in salad dressings and drizzled over steamed vegetables, fish, meat, or pasta.

To make the mint-yogurt sauce: Mix the yogurt, mint, red onion, cumin, and kosher salt together in a small bowl. Refrigerate until ready to use.

To marinate the lamb: Combine the cumin, mint, cinnamon, pepper, nutmeg, garlic, and  lemon oil in a medium bowl. Add the lamb and toss to coat until the spices are evenly distributed. Marinate for at least 15 minutes.

Preheat a grill to medium high or the oven to 400°F. To assemble: Thread a lemon wedge (through the rind), followed by a piece of lamb and a fig half on a skewer. Repeat the process 2 more times. Repeat with the remaining skewers. Season with the salt, rotating to season evenly. Place the skewers on a grill rack. Cover grill and cook for 10 to 12 minutes, rotating frequently, until the lamb is pink in the center. Or, place the skewers on a baking sheet lined with aluminum foil and bake for about 10 minutes in the center of the oven. Serve the skewers with the dipping sauce.

Do-ahead tips: The lemon confit can be made 2 days in advance. The mint-yogurt sauce can be made 1 day in advance. The skewers can be assembled 1 day in advance. Let the meat come to room temperature and cook as directed.

Makes 8 skewers; serves 4 as an entrée

Note: To rehydrate dried figs, place the figs in a small bowl and cover with boiling water. Cover with plastic wrap and let sit until soft, about 10 minutes. Drain the figs and halve lengthwise.




Mini Ice Cream Sandwiches with Raspberries

ice creamWe prefer unsweetened cocoa powder in this recipe, but if you’re a milk-chocolate lover or are preparing this for a young audience, sweetened cocoa powder may prove a safer bet. We’ve sold dozens of these desserts made with the classic vanilla ice-cream sandwich. But every now and then, Neapolitan ice cream sandwiches offer an irresistible change of pace.

  • Cocoa powder for dusting
  • 4 ice cream sandwiches (5 by 2 inches)
  • 24 fresh raspberries

To assemble: Sprinkle the cocoa powder liberally on a cutting board lined with waxed paper. Using a very sharp knife, cut each ice cream sandwich in half lengthwise, then crosswise into ten 1-inch pieces. Spear a piece of ice cream sandwich (cookie-side first) onto each skewer. Place the skewers on a baking sheet lined with waxed or parchment paper and freeze until just ready to serve. Thread 1 raspberry onto each skewer, and transfer the skewers to a serving platter. Serve immediately.

Do-ahead tips: The skewers can be assembled, covered with plastic wrap, and frozen 1 day in advance. Garnish with raspberries, as directed, just before serving.

Makes 24 skewers

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