Meat on a stick

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Meat on a stick

  • Servings: 18-20
  • Difficulty: Easy
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I love the culture of grilling. It creates an atmosphere that is festive but casual. 

Bobby Flay

Yesterday was Mother’s Day and instead of taking the women in my life….. my wife, daughter and daughter in law….. (my mom lives 2 hours out of town and at 85 doesn’t like to travel far anymore) out to a restaurant for dinner I did the next best thing….. I made them dinner starting with appetizers so they could do as they please and be waited on as befits the day.

The main drawback to this particular recipe is the prep time. The meat needs to be marinated and assembling the skewers is time consuming and somewhat labour intensive however as my son says “there is something about wood and meat that makes it all worth while” and I couldn’t agree more.

Here’s how we do this one.

Shopping list:

  • 2 pounds bottom Sirloin steak tails (see cooks note)
  • 9″ Bamboo skewers
  • 2 large Yellow peppers
  • 2 large Red peppers
  • 2 large Orange peppers
  • 1 large Red Onion

For the Marinade:

  • 1/3 cup sodium reduced Soya sauce
  • 1/3 cup Fish sauce
  • 2 1/2 tablespoons Garlic Chili sauce
  • 1 1/2 teaspoons Sugar

Putting it all together:

  1. Cut the steak and vegetables into bite sized pieces.
  2. In a non reactive container mix together the soya sauce, fish sauce, garlic chili sauce and sugar. Put the steak in a zip lock bag, pour in the marinade and place in the fridge overnight.
  3. Soak the skewers in water for at least 30 mins as this will help to stop them burning on the grill.
  4. Preheat the grill to 375° and then build your skewers by alternating the meat and the veggies until all the skewers are filled.
  5. Grill and enjoy.

Cooks note: I chose bottom sirloin steak tails because one of our independent grocers carries them and the price is really quite good as is the product however feel free to use whatever steak you wish.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………..

                         Bon Appetit

Bahn Mi Pork and vegetables over Udon noodles

  • Servings: ”2″
  • Difficulty: ”easy”
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Bahn Mi is the traditional Vietnamese term for “baguette” or simply bread however in some North American culinary circles Bahn Mi has come to represent something else…… The flavourful marinade used to make the traditional Bahn Mi sandwich.

The basic sauce only has four ingredients and while you may turn your nose up at say, fish sauce, don’t let that stop you from trying this delightful recipe. I even go so far as to add the sauce to ground meat and make Bahn Mi burgers and meatloaf. If you make a larger batch of the Bahn Mi place the unused sauce in an air tight container and refrigerate.

Here’s how we do this one……….

Shopping List:

  • 3 Boneless pork loin chops – sliced into thin strips
  • 1/2 each of yellow and orange sweet pepper – julienned
  • 1/2 medium yellow onion – sliced
  • Two “heads” of Baby Bok Choy
  • 1/4 cup Soya sauce
  • 1/4 cup Fish sauce
  • 2 Teaspoons Garlic Chili sauce (found in the Asian section of your grocery store)
  • 2 Teaspoons sugar
  • 1/2 package Udon noodles
  • 2 Tablespoons Canola oil

Putting it all together:

  1. Put the Soya sauce, Fish sauce, Garlic chili sauce and sugar in a measuring cup and mix well
  2. Put the pork and the Bahn Mi sauce in a resealable bag and shake until all the meat is coated. Refrigerate for approx. 20 mins.
  3. Heat the Canola oil in a Wok or a large saute pan
  4. Add the pork and the marinade and cook until almost done
  5. Remove the pork leaving the sauce in the pan
  6. Add the vegetables and heat until soft. About 5 minutes
  7. Add back the pork and mix well
  8. Cook the Udon noodles according to the package directions- usually 3 to 4 minutes
  9. Place the noodles in a bowl and top with the pork mixture. Enjoy.

There you have it……. another “simple but tasty recipe for the grilling season and beyond”.

Until next time……….

                           Bon Appetite