Sections

Weather Forecast

Close

Home plate: Kabobs: From turkey, to pork, to pound cake

Turkey Kabobs with

Peanut Dipping Sauce

1 skinless boneless turkey breast, 2 pounds

½ cup dry white wine

¼ cup soy sauce

¼ cup vegetable oil or olive oil

1 tablespoon sugar

1 large clove of garlic, minced

½ teaspoon freshly ground pepper

Cut the turkey breast into 1 ½-inch cubes. In a large bowl, whisk together the wine, soy sauce, oil, sugar, garlic and pepper. Add the turkey and toss to coat evenly. Cover and refrigerate, tossing occasionally, for at least 3 hours for up to all day.

Prepare fire in a grill.

Remove the turkey from the marinade and pat dry with paper towels. Boil the remaining marinade and reserve. Thread the turkey onto 4 or 6 skewers. Arrange the skewers on the grill rack. Grill, turning frequently and brushing with the reserved marinade, until the turkey is opaque throughout, about 20 minutes.

Transfer the skewers to warmed individual plates and serve immediately over steamed or fried rice with the peanut sauce.

Peanut dipping sauce:

½ cup water

1 teaspoon cornstarch

½ cup smooth or chunky peanut butter

¼ cup fresh lime juice

1/3 cup soy sauce

¼ cup Asian sesame oil

2-3 tablespoons sugar

½ - 1 teaspoon red pepper flakes

¼ cup hot chile oil

¼ cup chopped fresh cilantro

¼ cup chopped green onions

In a saucepan, combine the water and cornstarch and stir until the cornstarch has dissolved. Add the peanut butter, lime juice, soy sauce, sesame oil, sugar, pepper flakes and chile oil and whisk until smooth.

Bring to a boil over medium-high heat, whisking frequently. Reduce the heat to low and simmer, uncovered, until the sauce has thickened, about 3 minutes.

Remove from the heat and let cool. Stir in the cilantro and green onion. Use immediately, or transfer to a container, cover tightly, and refrigerate for up to 3 days.

(This slightly sweet, slightly hot Asian-influenced dipping sauce complements grilled pork or poultry right from the fire. It is also good with firm-fleshed fish, such as swordfish, and on cold chicken or turkey.)

Curried Pork Satay

¼ cup soy sauce

¼ cup vegetable oil

¼ cup dry red or white wine

1 tablespoon sugar

2 teaspoons curry powder

½ - 1 teaspoon red pepper flakes

2 ½ pounds lean, boneless pork cut into 1 1/2–inch cubes

In a large bowl, stir together the soy sauce, oil, wine, sugar, curry powder and red pepper flakes. Add the pork and toss to coat well. Cover and refrigerate for at least 2 hours, tossing occasionally.

Prepare a fire in the grill.Remove the pork from the marinade and pat dry with paper towels. Boil the remaining marinade and reserve. Thread the pork onto skewers. Arrange the skewers on the grill rack. Grill, turning frequently and brushing occasionally with the reserved marinade, until cooked through, about 20 minutes.

Transfer to warmed individual plates and serve.

Pound Cake Kabobs with

Chocolate-Coffee Sauce

Chocolate-coffee sauce:

4 ounces unsweetened chocolate, chopped

¼ cup unsalted butter

1 cup sugar

½ cup evaporated milk

2 tablespoons coffee liqueur

1 teaspoon vanilla extract

6 slices pound cake, each 1 inch thick , cut into 1-inch cubes

3 bananas, peeled and cut into 1-inch lengths

Melted, unsalted butter for brushing

Whipped cream, optional

Prepare a fire in the grill.

To prepare the sauce, combine the chocolate and butter in the top pan of a double boiler or in a heatproof bowl. Place over, not touching, simmering water in a pan. Stir until smooth.

Using a rubber spatula, scrape the chocolate mixture into a clean saucepan. Stir in the sugar and evaporated milk and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the sauce is heated through. Stir in the liqueur and vanilla and remove from heat.

Thread the cake and banana pieces alternately onto 6 skewers, dividing them evenly. Brush with the butter, place on the grill rack and grill, turning once, until the cake is lightly toasted, about 2 minutes, total.

Gently rewarm the chocolate sauce over low heat. Pour a pool of the sauce onto 6 individual plates, dividing evenly. Add a dollop of whipped cream, if desired. Place one skewer on each plate, drizzle with some of the warmed sauce, serve hot.

Advertisement
randomness