SURF & TURF KABOBS

If you are a "Foodie", today's post will most definitely blow you away......

My Nephew Jon is passionate about food. Well...actually that is an understatement. He doesn't view his meals as merely "sustenance". He views most every meal as a multi-sensory "experience".

When Jon finds a recipe that looks appealing to him, he will take it, and put his own personal twists on it, to even make it better! This recipe is an example of his gastronomic talent. Just in time for grilling season!!

SURF & TURF KABOBS

Ingredients:
1.5 lbs of ground meat of your choice (Jon chose to use a mixture of ground turkey and ground Chorizo sausage meat)
2 tsp. kosher salt
4 garlic cloves, minced
1 cup coarsely grated red onion
1/2 cup chopped cilantro
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
1/2 tsp freshly ground black pepper
2 lbs med/large shrimp, peeled, deveined, and cooked (tails off)
Vegetable oil (for brushing)
Wooden or metal Kabob skewers

Directions:
Place ground meat into large bowl. Add salt, garlic, red onion, cilantro, cumin, red pepper flakes, & black pepper. Mix all ingredients together very well, using your hands. (Hint: wear disposable latex gloves or make sure your hands are freshly washed!)

Look, it's beautiful already!! Next, skewer four or five shrimp per kabob. Then, also using your hands, mold enough of the meat mixture around the skewered shrimp so that the shrimp are mostly covered (see photo below)

Place kabobs on cookie sheet, and chill in your freezer for about 20 minutes. This firms up the meat so that your kabobs stay intact while grilling. All of the above can be done up to 6 hours ahead of time. Just cover and chill until you are ready.

Brush kabobs with oil and grill, turning occasionally until nicely charred and cooked through, 6-8 minutes per side.

We enjoyed these magnificent Kabobs with Rice & Tzaziki Sauce. The spicy meat mingled perfectly with the taste of the shrimp, and we found that one kabob per person was quite filling. He made them again for us with just the ground turkey (no chorizo) and it was just as delicious! Maybe just a little less spicy-hot.

It's already been several days since we ate these. But if I close my eyes, I can still imagine the authentic Mediterranean flavors in my mouth. Mmm....

I think I am guilty of being passionate about food as well.

Please! Leave a comment letting us know what you think about this recipe!!! Thanks :-)

CHIMICHURRI SAUCE

I struggled with the title of this post. I wanted to call it "The Best Condiment in the Whole Wide World" or "The King of All Sauces", but I couldn't come up with anything  royal or prestigious enough to describe its worth. The bottom line is, I just cannot say enough about Chimichurri!

A long time ago, I found the recipe in a pamphlet that Willams-Sonoma was giving out. Back then, I started making it to accompany Argentinian Steak Kabobs, and it was a huge hit. Slowly over the years though, I have discovered that Chimichurri can be used as a mouthwatering topping for any cut of steak, beef, chicken, sausage, fish, even seafood!

Every time I serve it, guests beg for more, even after eating it with the main course. Usually they just slather some on their plate and then mop it up with bread! Mmmm....



Once, I was even asked for an entire vatful, "To Go", apparently so this person (who shall remain nameless) could take it home, and bathe in it.....               ?

That is taking it a tad bit too far if you ask me, but anyway.....

Here is the recipe. Enjoy!

(A quick note: I am happy to say that the subscription feature to my posts seems to be working again. But in order to enjoy all the fun my blog has to offer, feel free to go directly to the blog itself. www.fifisfinefoods.blogspot.com  


CHIMICHURRI SAUCE

1 CUP PACKED FRESH CILANTRO LEAVES
3/4 CUP PACKED FRESH FLAT LEAF PARSLEY LEAVES
4 LARGE GARLIC CLOVES, CHOPPED
2 FRESH JALAPENO CHILI PEPPERS, SEEDED
1 TABLESPOON OREGANO
1 1/2 TEASPOON SALT
1/2 CUP OLIVE OIL
3 TABLESPOONS WHITE WINE VINEGAR
3 TABLESPOONS FRESH LIME JUICE

IN A FOOD PROCESSOR OR BLENDER COMBINE ALL INGREDIENTS AND PROCESS TO FORM A SMOOTH PUREE. COVER AND REFRIGERATE UNTIL READY TO SERVE. (CAN ALSO BE FROZEN FOR UP TO TWO WEEKS. DEFROST BEFORE SERVING.)

SHRIMP ORZO, MASSAGES, AND FACIALS, OH MY!

Last week my friend Robin hosted a wonderful Ladies "Spa Day" at her home in New Vernon, NJ.

Adina (Massage Therapist) and Ruth (Esthetician) offered their services to all of Robin's guests throughout the day. Meanwhile in the kitchen, Robin offered a bountiful buffet of delicious food choices, beverages, and dessert bites for everyone to enjoy. Everyone was all smiles as we took in the "Spa" atmosphere, the relaxing music, and enjoyed one another's company.

One of the food treats she offered stood out as "a must" for today's blog entry. It was so delicious I could have finished off the entire serving bowl myself!

(kinda tacky behavior for a ladies spa day...don't cha think?)

Anyway, she kindly shared the recipe with me, so now I can share it with all of you!! An added plus is that it can be prepared in advance! It can be served warm, room temperature, or even cold.

ROASTED SHRIMP ORZO

• Kosher salt
• Good  quality olive oil
• 3/4 pound orzo pasta (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Freshly ground black pepper
• 2 pounds (16 to 18 count) shrimp, peeled and deveined
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 3/4 pound good quality feta cheese, largely diced

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.