Kabobs Recipe

Cookout season is just around the corner and everyone is anxiously awaiting the smoky aroma that wafts throughout the neighborhood when families fire up their barbeque grills. Hamburgers, hot dogs, steaks and chicken – we all enjoy the traditional favorites of grilling, but how about spicing up your barbeque lineup with some fun and delicious Kabobs? Nothing is more convenient or festive than kabobs.

You can select from chunks of marinated beef or chicken with some yummy fresh veggies or fruit nicely seared over the coals. However you ‘stick it’, kabobs are a great choice for both family and entertaining.

Here’s a couple of delicious kabob recipes to try out this summer:

Steak and Veggie Kabobs

½ cup dry white wine

1 clove garlic, crushed

½ tsp salt

½ c vegetable oil or olive oil

1 tsp Worcestershire sauce

2 tbsp chili sauce

1 tbsp vinegar

½ tsp dried whole oregano

½ tsp dried whole thyme

2 lbs boneless sirloin steak cut into 1 ½ inch pieces

½ lb fresh mushroom caps

2 large green peppers, cut into 1 ½ inch pieces

1 pint cherry tomatoes

4 small yellow squash, cut into 1 inch thick pieces

Combine the first 9 ingredients. Add meat; cover and marinate at least 2 hours in the refrigerator, turning meat occasionally. Remove meat from marinade, reserving marinade. Alternate meat and veggies on skewers. Grill over medium coals 10-15 minutes or until desired degree of doneness, basting with marinade. Serves 5.

Marinated Lamb Kabobs

2 lbs boneless lamb

1 onion, diced

1/3 c diced green pepper

1/2 c dry red wine

1/4 c olive oil

1/2 tsp pepper

1/4 tsp sage

1/8 tsp dry mustard

1/8 tsp dried whole oregano

Remove fell (the tissue like covering) from lamb, if necessary; cut meat into 1 inch cubes and set aside. Combine the remaining 8 ingredients in a 13 x 9 inch baking dish. Add lamb; cover and marinate overnight in refrigerator. Remove meat from marinade, reserve liquid. Cook marinade in small saucepan until heated. Place meat on skewers. Grill about 6 inches from medium coals for 15 minutes or until done, turning and basting often with marinade. Serves 6.

Homemade Beef Jerky Recipe

Even though our forefathers didn't know it, lean fresh meat jerky is low in cholesterol and fat and very high in protein, making jerky a nutritious and wholesome snack. Jerky is an excellent energy food when camping, biking, skiing, or anytime you want a light snack.

3 lbs. meat (not ground meat)
2/3 cups Worcestershire Sauce
2/3 cups Soy Sauce
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
2 tsp. smoke flavoring
2 tsp. Tabasco Sauce

Mix all marinade ingredients together in a large (gallon size) plastic zipper bag. Add sliced meat (cut about ¼ inch) and refrigerate, mixing and turning about every hour. You should marinade it over night.

When you're ready to begin drying, place a sheet of aluminum foil on the bottom of the oven. Drain meat in a colander and pat dry with a paper towel (the drier the meat now, the better). Set oven at about 150 degrees and place the meat strips on the ovenracks. Leave the oven door open to allow the moisture to escape.

The drying time may vary due to ovens and the size of the meat. The meat should be firm and dry, and not spongy at all. But if the jerky is so dry that it snaps in two easily, than it's over dried.

Easy Steak Diane Recipe

Steak Diane is a classical and tasty meat dish that is a classic in white-tablecloth restaurants and, to properly be served, must be prepared at tableside. This presentation is a great way to impress your guests or perfect for that special romantic dinner!

2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)

1 tsp. grated lemon peel

1/4 tsp. pepper

1 Tbsp. vegetable oil

2 Tbsp. brandy (optional)

2 tsp. Worcestershire sauce

1/2 lb. small mushrooms, sliced

3 Tbsp. finely chopped shallots or green onions

1/4 cup half-and-half

1 Tbsp. fresh lemon juice

2 tsp. Dijon-style mustard

Heat oil in a large pan over medium heat until hot. Add mushrooms and shallots; cook and stir for 4 minutes or until tender. Remove.

On a clean pan; spray with cooking spray or few drops of oil, heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in pan; cook 12 to 15 minutes for medium rare to medium, turning occasionally. Remove and keep warm.

Adding the brandy to the pan, cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Serve with sauce. Serves 4.

Black Pepper and Juniper Venison Sauce Recipe

When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. Here’s one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or loin - the black pepper and juniper lends itself well to the caramelized flavor of the roasted meat.

Yield: 1 cup

½ cup canola oil

2 ¼ lbs. venison bones, chopped into 1” pieces (or, 2 lbs bones, ¼ pound meat trimmings)

1 quarts water

1 quarts light chicken stock

2 quarts veal demi-glace (best: make it yourself; more than gourmet’s ready made is not bad)

½ lbs. carrots, cut into ½” pieces

½ lbs. onions, ½”

5 ounces celery, cut into ½”

3 peppercorns, crushed

2 juniper berries, crushed

Heat canola oil over high heat in a heavy pan large enough to hold bones in one layer, until just before smoking. Add bones and cook until well-browned and caramelized – do not turn before a good crust develops, and once turning, do not stir bones. You want a good, deep, rich caramelizing layer. The last few minutes, add the meat trimming, if you are using it. You want a good russet color to the bones, not black – watch for this and discard any blackened bones. Pour off fat from pan. 

Add a little of your water, enough to deglaze the pan, reserving the rest for later. Using a wooden (ideally, flat) spoon, scrape the bones free and scrape up and loosen any browned bits. In my kitchen, I use to tell my chefs the pan should look, on the bottom, as if it had been washed. Add a little more water and allow to work – listen for the crackle to die down to a gentle bubbling, then, as the water evaporates, the gelatin will extract from the bones and it will begin to crackle again. Add ¾ cups of the light chicken stock and deglaze/reglaze as before. Add vegetables and stir to deglaze/reglaze. Add remaining water, chicken stock, and veal stock. Deglaze fully and transfer to stock pot. 

Bring to a simmer over medium heat, with pot offset to one side to set up a convection for skimming – throughout the process, you don’t want to allow accumulated scum and impurities to be reincorporated into the sauce, so skim the surface regularly. Skim and simmer for 30-45 minutes or until stock is at level of bones. If you have a fine mesh sieve, first strain the sauce through a coarse strainer then through the fine mesh sieve. If not, a coarse sieve with a layer of cheesecloth will do. The important thing is to strain with the coarse strainer first, then pass through the fine strainer. Pour strained stock into pot. Simmer until reduced to sauce consistency. Last ten minutes of reduction, add your crushed peppercorns and juniper berries, and reduce to 1 cups. Double strain again and serve.

Hunting can bring good food to the table. As a chef, I always sought to marry what I knew with what hunters and farmers always knew - the best food comes from the season and the land one knows. I hope you enjoy this recipe. Visit me anytime for more tips and thoughts on the outdoor life - a1-outdoors.com.

Canadian Bacon Favorite Recipe

The phrase "pass the bacon" is beginning to have a more nutritious meaning for millions of health-conscious Americans incorporating Canadian bacon into their diets.

Best known as an ingredient in Eggs Benedict, Canadian bacon's recent rise in popularity stems from the low-carbohydrate diet craze. Although carb counting is no longer as fashionable, Canadian bacon remains a healthy cooking option because it's low in fat and high in protein. 

With "bacon" in its name, consumers often confuse Canadian bacon with traditional American bacon, according to Philip Jones, president of Jones Dairy Farm, a leading U.S. producer of Canadian bacon. However, unlike its fatty American counterpart, Canadian bacon is a lean smoked meat made from the tender pork loin. It's precooked and has an appearance and flavor more similar to ham.

Jones points out an important difference between Canadian bacon and Canadian-style bacon. Real Canadian bacon is strictly the loin meat, but Canadian-style bacon is typically made from sirloin hip meat and includes ground pork trim. Jones believes consumers will prefer the higher-quality authentic product because it provides a more uniform appearance, better texture and superior taste. 

"Real Canadian bacon provides fuller flavor and firmer texture," said Jones. "It's a premium ingredient that adds a wonderful smoky flavor in salads, sandwiches, soups or even by itself." He offers the following recipe showcasing the versatility of Canadian bacon. 

Cajun-Style Gumbo 

Makes 5 (11/2-cup) servings 

• 1 teaspoon olive oil
• 1 green bell pepper, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1 (141/2-oz) can diced tomatoes, undrained
• 1 cup chicken or beef broth
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 3/4 teaspoon hot pepper sauce 
• 1 (10-oz) package frozen sliced okra, thawed
• 8 Jones Golden Brown precooked sausage links or patties, coarsely chopped
• 1 (6-oz) package Jones Canadian Bacon slices, cut into strips
• 2 cups hot cooked rice
• 1/4 cup chopped parsley

Heat oil in large saucepan over medium heat. Add green pepper, onion, garlic; cook 5 minutes, stirring occasionally. Add flour; cook and stir 1 minute. Add tomatoes, broth, thyme, oregano, pepper sauce; bring to simmer. Cover; simmer 5 minutes. Stir in okra and sausage; simmer covered 5 minutes. Stir in Canadian bacon; simmer uncovered 3 minutes. Ladle into five shallow bowls; top with rice, parsley. 

Cajun-Style Gumbo made better with the addition of real Canadian bacon.

Busy Day Slow-Cooker Meals Recipe

Fix it and forget it! Start dinner in the morning, go to work, run errands and come home to a piping hot supper. It couldn't be easier with the recipes that use a slow-cooker.

BEEF AND BEER STEW WITH ONIONS

• 2 tablespoons butter
• 3 pounds lean beef stew meat
• 6 cups sliced onions
• 4 cloves garlic, minced
• 1 cup water
• 1 tablespoon HERB-OX® beef flavored bouillon granules
• 1 teaspoon thyme
• 2 cups dark beer-with or without alcohol
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 2 tablespoons cornstarch dissolved in 2 tablespoons water

Heat butter in large skillet and brown beef. Place browned beef in a slow cooker. Add onions and garlic to skillet and brown lightly; place in slow cooker with beef. Add water, beef granules, thyme, beer, brown sugar and mustard to slow cooker. Cover and cook on LOW 5-7 hours. Add cornstarch mixture to stew and continue to cook 20 minutes or until thickened. Serves 8.

BARBECUED SHORT RIBS

• 6-8 short ribs, about 3 pounds
• 1 onion, thinly sliced
• 1 cup water
• 2 teaspoons HERB-OX® beef flavored bouillon granules
• 1 cup hickory smoked barbecue sauce
• 3 tablespoons dark brown sugar
• 1 tablespoon Dijon mustard
• 2 tablespoons cornstarch dissolved in small amount of water

In large skillet over medium high heat, brown short ribs on all sides.

Place ribs in a slow cooker. Top with onions. In bowl, combine water, beef granules, barbecue sauce, brown sugar and mustard. Pour sauce over ribs. Cover and cook on LOW 6-7 hours or until tender. Add cornstarch mixture and continue to cook 20 minutes or until sauce thickens. Serves 4 to 6.

WILD RICE AND CHICKEN SLOW-COOKER CASSEROLE

• 1 pound boneless, skinless chicken breasts, cut into
• 3/4-inch pieces
• 1 cup uncooked wild rice
• 1 cup shredded carrot
• 1/2 cup diced onion
• 1 (103/4-ounce) can cream of chicken & mushroom soup
• 1 (103/4-ounce) can cream of mushroom soup
• 2 (4-ounce) cans sliced mushrooms, drained
• 6 slices HORMEL® Fully Cooked Bacon, crumbled
• 1 cube HERB-OX® chicken flavored bouillon dissolved in 1 cup boiling water
• 1/4 teaspoon coarsely ground black pepper

In large bowl, combine all ingredients. Place in 3 to 4-quart slow-cooker.

Cover and cook on LOW 6-7 hours or until rice is tender and liquid is absorbed. Serves 6 to 8.

ITALIAN SHREDDED BEEF SANDWICHES

• 1 (21/2-pound) boneless eye of round beef roast
• 1 medium onion, thinly sliced
• 1 (6-ounce) can Italian flavored tomato paste
• 6 teaspoons HERB-OX® beef flavored bouillon granules
• 1/2 cup water
• 12 Kaiser rolls
• 12 (1-ounce) slices provolone cheese

Place roast in a 31/2-quart slow cooker. Add onion, tomato paste, bouillon granules and water. Cover and cook on HIGH 5-6 hours or until meat is tender. Remove roast from cooker. Using two forks, shred meat. Return meat to cooker, stirring to coat with sauce. Evenly divide meat among Kaiser rolls. Top with cheese. Serves 12.

Meat Omelettle Recipe

Material:

• 100 gr minced meat
• 2 chicken eggs
• 1 SDK eating cornstarch
• 2 SDK eating water
• salt and pepper to taste

How to cook:

• Whisk the eggs and then enter the meat, cornstarch, water, salt and pepper.
• Mix well
• Pour batter in the skillet until golden and cooked
• Serve omelettes with extra chilli sauce or tomato sauce on top.

Here is a video I found in youtube for making a meat omelette

 

Authentic Korean Bulgogi Recipe

This is the Korean Bul-Go-Gi recipe I've learned from my mother who lives in Korea. I've made this dish many times and got raves every time. Yummy!

Prep Time : 20 Min

Cook Time : 10 Min

Ready In    : 3 Hrs

Served for  : 4 people

Ingredients

* 1 1/2 pounds beef top sirloin, thinly sliced

* 2 tablespoons white cooking wine

* 1 cup pear juice

* 1 teaspoon ground black pepper

* 1/4 cup soy sauce

* 1 tablespoon white sugar

* 2 tablespoons Asian (toasted) sesame oil

* 1 tablespoon minced garlic

* 2 tablespoons chopped green onion

* 1 tablespoon sesame seeds

* 1/2 pound fresh mushrooms, halved (optional)

* 1/2 onion, chopped (optional)

Directions

1. Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.

2. Preheat an outdoor grill for medium-high heat.

3. Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

Cooking Tips 

• You can substitute 2 shredded fresh pears for the pear juice.
• For better taste, soak beef in cold water for a couple of hours. Change water occasionally.
• Optional: Serve with a handful of Korean sweet-potato noodles. If pan-frying the beef, you can add 1/2 cup of beef broth to make a sauce to go over rice.

Bulgogi (Korean Barbecued Beef) Recipe

Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (from this site)!

Prep Time  : 30 Min

Cook Time : 20 Min

Ready In    : 3 Hrs 20 Min

Served for  : 4 people

Ingredients

* 3 tablespoons soy sauce

* 1 tablespoon sesame oil

* 1 tablespoon sesame seeds

* 1 clove garlic, minced

* 1 teaspoon white sugar

* 1/2 teaspoon salt

* 1/2 teaspoon ground black pepper

* 1/4 teaspoon monosodium glutamate (MSG) (optional)

* 1 pound beef top sirloin, thinly sliced

* 1 carrot, julienned

* 1 green onion, chopped

* 1/2 yellow onion, chopped

Directions

1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.

2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.

3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Source: http://allrecipes.com/Recipe/Bulgogi-Korean-Barbecued-Beef/Detail.aspx

Bulgogi (Korean BBQ) Recipe

This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it.

Prep Time  : 25 Min

Cook Time : 10 Min

Ready In    : 1 Hr 35 Min

Served for  : 4 people

Ingredients

* 1 cup soy sauce

* 1/2 cup pear juice or white wine

* 3 tablespoons white sugar

* 2 tablespoons chopped garlic

* 1 teaspoon sesame oil

* 1 teaspoon sesame seeds

* 1 tablespoon ground black pepper

* 1 teaspoon monosodium glutamate

* 1 (2 pound) beef rump roast, sliced into thin strips

* 1 onion, cut into thin strips

Directions

1. In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.

2. Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Source: http://allrecipes.com/Recipe/Bulgogi-Korean-BBQ/Detail.aspx