16 oz barbecue sauce
¼ cup bourbon
2 lbs boneless skinless chicken thighs, cut into 1" pieces
2 teaspoons kosher salt
1 teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons paprika
3 tablespoons packed dark brown sugar
1 tablespoon smoked paprika
6 slices raw bacon, cut into small pieces
Light the grill and heat to medium-high. In a small bowl, combine the BBQ sauce and bourbon. Mix well. In
a food processor, combine the kosher salt, white pepper, onion powder,
paprika, garlic powder, dark brown sugar, smoked paprika, and bacon.
Pulse until completely smooth. Put
the chicken thigh pieces in a bowl and then rub with the bacon paste.
Once well-coated, thread the chicken thigh pieces onto skewers
(pre-soaked, if they're wooden). Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side. Serve with the remaining BBQ sauce.
bacon recipe source: Morgan Eisenberg, Host the Toast (@HostTheToast), May 19, 2014
Showing posts with label kebabs. Show all posts
Showing posts with label kebabs. Show all posts
Friday, April 17, 2015
Sunday, December 23, 2012
2785. BACON KEBOBS with CITRUS-GINGER GLAZE
serves six
1 cup orange juice
2 tablespoons fresh grated ginger root
2-3 cups of large diced pineapple
3 green or red bell peppers, large diced
1 red onion, large diced
12 strips of applewood smoked bacon
3 in. heavy-duty tooth picks
Heat orange juice in small saucepan with ginger and reduce juice by 1/3. Let sauce cool, and pour sauce over pieces of diced pineapple and peppers. In a sauté pan, heat 1 tbsp. olive oil, sauté peppers, onion and pineapple over medium high heat until half cooked (about 1-2 minutes). Cool all ingredients and set aside. Cook bacon in the oven until bacon is cooked but not crisp. (This will make the bacon easier to place on the kebob). Assemble ingredients on a tooth pick starting with the end of a bacon strip, pineapple, pepper, fold bacon back onto tooth pick, add onion, pepper, fold bacon again so the end of the bacon strip is on the tooth pick. Chill until ready to serve. To serve, heat kebobs on a greased cookie sheet in the oven at 350 degrees for 5 minutes or heat on a grill until meat crisps and vegetables and pineapple are hot-serve.
bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110
1 cup orange juice
2 tablespoons fresh grated ginger root
2-3 cups of large diced pineapple
3 green or red bell peppers, large diced
1 red onion, large diced
12 strips of applewood smoked bacon
3 in. heavy-duty tooth picks
Heat orange juice in small saucepan with ginger and reduce juice by 1/3. Let sauce cool, and pour sauce over pieces of diced pineapple and peppers. In a sauté pan, heat 1 tbsp. olive oil, sauté peppers, onion and pineapple over medium high heat until half cooked (about 1-2 minutes). Cool all ingredients and set aside. Cook bacon in the oven until bacon is cooked but not crisp. (This will make the bacon easier to place on the kebob). Assemble ingredients on a tooth pick starting with the end of a bacon strip, pineapple, pepper, fold bacon back onto tooth pick, add onion, pepper, fold bacon again so the end of the bacon strip is on the tooth pick. Chill until ready to serve. To serve, heat kebobs on a greased cookie sheet in the oven at 350 degrees for 5 minutes or heat on a grill until meat crisps and vegetables and pineapple are hot-serve.
bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110
Tuesday, August 23, 2011
2298. MUSSEL, SCALLOP and BACON SKEWERS
makes four servings
1 medium eggplant
fine sea salt
1 1/2 teaspoons white wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium tomatoes
16 mussels, scrubbed and beards removed
4 slices bacon, cut in half crosswise
1/4 cup unbleached all-purpose flour
1 large egg
1/2 cup plain breadcrumbs
8 sea scallops
baby lettuce for garnish (optional)
8 8-inch wooden skewers
Cut 8 (1/4-inch-thick) rounds of eggplant from widest part of vegetable (reserve remaining eggplant for another use). Heat a large non-stick skillet over medium-low heat. Add eggplant rounds in a single layer and season with generous pinch salt; cook until softened, about 3 minutes. Transfer rounds to a baking dish and drizzle with vinegar and 1 tablespoon oil; set aside.
Bring a medium pot of salted water to a boil. Add tomatoes and boil for 30 seconds; drain, peel, quarter and seed. Cut quarters in half crosswise.
In a medium saucepan, combine mussels and 1 tablespoon oil. Cook over medium heat, covered, until mussels just open wide, checking frequently after 3 minutes and transferring open mussels to a bowl using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, remove mussels from shell; discard shells.
Wrap 1 slice bacon around two mussels; repeat with remaining bacon and mussels. Heat a non-stick skillet over medium heat. Add bacon bundles to hot pan, seam-side down; cook, turning occasionally, until bacon is cooked through, about 4 minutes per side.
Place flour in a shallow bowl. Lightly beat egg in a second shallow bowl. Place breadcrumbs in a third shallow bowl. Lightly flour 1 scallop, then dip in egg, letting excess drip off, then gently press into breadcrumbs to generously coat all sides. Transfer to a large plate. Repeat with remaining scallops.
Heat remaining 1/4 cup oil in a large skillet over medium heat. Add scallops and cook, turning once, until scallops are just cooked through and breading is crisp and golden, about 8 minutes.
Remove eggplant rounds from marinade. Thread scallops, tomatoes, mussels, and folded eggplant rounds onto skewers. Serve garnished with lettuces, if using.
bacon recipe courtesy of: "Treasures from the Sea," La Cucina Italiana, pp. 38-40, July/August 2011
1 medium eggplant
fine sea salt
1 1/2 teaspoons white wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium tomatoes
16 mussels, scrubbed and beards removed
4 slices bacon, cut in half crosswise
1/4 cup unbleached all-purpose flour
1 large egg
1/2 cup plain breadcrumbs
8 sea scallops
baby lettuce for garnish (optional)
8 8-inch wooden skewers
Cut 8 (1/4-inch-thick) rounds of eggplant from widest part of vegetable (reserve remaining eggplant for another use). Heat a large non-stick skillet over medium-low heat. Add eggplant rounds in a single layer and season with generous pinch salt; cook until softened, about 3 minutes. Transfer rounds to a baking dish and drizzle with vinegar and 1 tablespoon oil; set aside.
Bring a medium pot of salted water to a boil. Add tomatoes and boil for 30 seconds; drain, peel, quarter and seed. Cut quarters in half crosswise.
In a medium saucepan, combine mussels and 1 tablespoon oil. Cook over medium heat, covered, until mussels just open wide, checking frequently after 3 minutes and transferring open mussels to a bowl using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, remove mussels from shell; discard shells.
Wrap 1 slice bacon around two mussels; repeat with remaining bacon and mussels. Heat a non-stick skillet over medium heat. Add bacon bundles to hot pan, seam-side down; cook, turning occasionally, until bacon is cooked through, about 4 minutes per side.
Place flour in a shallow bowl. Lightly beat egg in a second shallow bowl. Place breadcrumbs in a third shallow bowl. Lightly flour 1 scallop, then dip in egg, letting excess drip off, then gently press into breadcrumbs to generously coat all sides. Transfer to a large plate. Repeat with remaining scallops.
Heat remaining 1/4 cup oil in a large skillet over medium heat. Add scallops and cook, turning once, until scallops are just cooked through and breading is crisp and golden, about 8 minutes.
Remove eggplant rounds from marinade. Thread scallops, tomatoes, mussels, and folded eggplant rounds onto skewers. Serve garnished with lettuces, if using.
bacon recipe courtesy of: "Treasures from the Sea," La Cucina Italiana, pp. 38-40, July/August 2011
Sunday, August 21, 2011
2296. SWORDFISH-BACON KEBABS with CILANTRO GREMOLATA
serves four
1 cup chopped cilantro
3 lemons, zested and juiced
1 tablespoon minced garlic
2 stalks lemongrass, white part only, finely minced
1/2 cup extra virgin olive oil
12 slices of bacon
1 pint cherry tomatoes
1 1/2 pounds center-cut swordfish, cut into 1x1-inch cubes
4-8 long satay skewers, soaked in water
Kosher salt and freshly ground black pepper to taste
Cooking spray
Prepare a hot grill, sprayed slick. In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. Assemble the kebabs by first skewering one end of the bacon and following with swordfish cube. Weave the bacon in between the swordfish and tomato as you thread each onto the skewer. Lay the kebabs in a dish and take 1/3 of the gremolata and rub all over kebabs. Let marinate for at least 20 minutes. Season the kebabs with salt and pepper and grill until bacon is cooked through, about 8 minutes. Plate using a satay plate and serve with remaining gremolata in dipping bowl.
bacon recipe courtesy of: Ming Tsai, Ming Tsai, Episode 501: Cilantro/Bacon
1 cup chopped cilantro
3 lemons, zested and juiced
1 tablespoon minced garlic
2 stalks lemongrass, white part only, finely minced
1/2 cup extra virgin olive oil
12 slices of bacon
1 pint cherry tomatoes
1 1/2 pounds center-cut swordfish, cut into 1x1-inch cubes
4-8 long satay skewers, soaked in water
Kosher salt and freshly ground black pepper to taste
Cooking spray
Prepare a hot grill, sprayed slick. In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. Assemble the kebabs by first skewering one end of the bacon and following with swordfish cube. Weave the bacon in between the swordfish and tomato as you thread each onto the skewer. Lay the kebabs in a dish and take 1/3 of the gremolata and rub all over kebabs. Let marinate for at least 20 minutes. Season the kebabs with salt and pepper and grill until bacon is cooked through, about 8 minutes. Plate using a satay plate and serve with remaining gremolata in dipping bowl.
bacon recipe courtesy of: Ming Tsai, Ming Tsai, Episode 501: Cilantro/Bacon
Monday, July 11, 2011
2255. BACON-WRAPPED SHARK and SCALLOP KEBABS with JACK DANIELS GLAZE
serves four
1 lb. shark, cut into 2 oz. chunks
1 lb. jumbo scallops
¼ cup BBQ seasoning
2 tablespoons cilantro, chopped
1 tablespoon sage, chopped
1 orange, segmented and juiced
¼ cup butter
2 shallots, chopped
2 tablespoons garlic
¼ cup brown sugar
2 tablespoons honey
4 oz. Jack Daniels
16 slices bacon, cooked
Cut shark meat into 2 inch chunks approximately 2 oz each.
In a bowl combine, shark chunks, scallops, bbq seasoning, cilantro, sage and orange juice. Mix gently to coat and let stand for 15 minutes.
Meanwhile in a small saucepot melt the butter over medium high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until tender. Add the brown sugar, honey and Jack Daniel’s and bring to a boil. Reduce heat too low and simmer for 10 minutes. Remove from heat and let cool slightly.
Wrap each scallop and each chunk of shark meat with a slice of partially cooked bacon and skewer alternating scallop and shark onto metal or bamboo skewers. Two of each per skewer.
Grill for 4 to 5 minutes per side until just cooked through basting with reserved Jack Daniel’s sauce.
bacon recipe courtesy of: Fishing the Flats with Henry Waszczuk, 1299 Gillespie Avenue, North Port, Florida 34286
1 lb. shark, cut into 2 oz. chunks
1 lb. jumbo scallops
¼ cup BBQ seasoning
2 tablespoons cilantro, chopped
1 tablespoon sage, chopped
1 orange, segmented and juiced
¼ cup butter
2 shallots, chopped
2 tablespoons garlic
¼ cup brown sugar
2 tablespoons honey
4 oz. Jack Daniels
16 slices bacon, cooked
Cut shark meat into 2 inch chunks approximately 2 oz each.
In a bowl combine, shark chunks, scallops, bbq seasoning, cilantro, sage and orange juice. Mix gently to coat and let stand for 15 minutes.
Meanwhile in a small saucepot melt the butter over medium high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until tender. Add the brown sugar, honey and Jack Daniel’s and bring to a boil. Reduce heat too low and simmer for 10 minutes. Remove from heat and let cool slightly.
Wrap each scallop and each chunk of shark meat with a slice of partially cooked bacon and skewer alternating scallop and shark onto metal or bamboo skewers. Two of each per skewer.
Grill for 4 to 5 minutes per side until just cooked through basting with reserved Jack Daniel’s sauce.
bacon recipe courtesy of: Fishing the Flats with Henry Waszczuk, 1299 Gillespie Avenue, North Port, Florida 34286
Thursday, April 15, 2010
1802. MONKFISH and BACON KEBABS with PASTIS MAYONNAISE
yields four servings
1 pound monkfish fillets
1 sprig thyme
1 sprig fennel leaves
6 bay leaves
1/4 cup olive oil
juice of 1/2 lemon
4 tomatoes
1 large onion
1/4 pound bacon
coarse salt and freshly ground pepper to taste
For the pastis mayonnaise:
1 cup mayonnaise, preferably homemade with olive oil
2 tablespoons pastis (Ricard or Pernod brand)
1 teaspoon chopped fennel
salt and freshly ground pepper to taste
Cut the monkfish into three-fourths-inch slices. Pull the thyme leaves off the sprig and chop up the fennel. Cut the bay leaves into thirds. Place the herbs in a bowl with the fish and add the oil and lemon juice. Stir and leave to marinate for one hour before cooking.
Cut the tomato and onion into wedges. Remove the rind from the bacon and cut it into one-inch pieces. Thread four skewers with the monkfish, pieces of bay leaf, bacon, tomato and onion. Chill until needed. Mix the pastis mayonnaise ingredients.
Preheat broiler or barbecue. Brush the kababs with some of the marinade and grill for about seven minutes, turning occasionally. Season with salt and pepper to taste. Serve with the mayonnaise, and a green salad.
bacon recipe courtesy of: Moira Hodgson, "The English Find a Revolution on Their Own Shores," The New York Times, October 2, 1988
1 pound monkfish fillets
1 sprig thyme
1 sprig fennel leaves
6 bay leaves
1/4 cup olive oil
juice of 1/2 lemon
4 tomatoes
1 large onion
1/4 pound bacon
coarse salt and freshly ground pepper to taste
For the pastis mayonnaise:
1 cup mayonnaise, preferably homemade with olive oil
2 tablespoons pastis (Ricard or Pernod brand)
1 teaspoon chopped fennel
salt and freshly ground pepper to taste
Cut the monkfish into three-fourths-inch slices. Pull the thyme leaves off the sprig and chop up the fennel. Cut the bay leaves into thirds. Place the herbs in a bowl with the fish and add the oil and lemon juice. Stir and leave to marinate for one hour before cooking.
Cut the tomato and onion into wedges. Remove the rind from the bacon and cut it into one-inch pieces. Thread four skewers with the monkfish, pieces of bay leaf, bacon, tomato and onion. Chill until needed. Mix the pastis mayonnaise ingredients.
Preheat broiler or barbecue. Brush the kababs with some of the marinade and grill for about seven minutes, turning occasionally. Season with salt and pepper to taste. Serve with the mayonnaise, and a green salad.
bacon recipe courtesy of: Moira Hodgson, "The English Find a Revolution on Their Own Shores," The New York Times, October 2, 1988
Sunday, November 11, 2007
915. PHEASANT and BACON KEBABS
two whole pheasants, meat de-boned from breasts and thighs, cut into chunks
one package of thick cut bacon
2 onions, cut into two-inch chunks
2 bell peppers, cut into two-inch slices
one package medium mushrooms
glaze or marinade of your choice
If desired, put the pheasant meat and your marinade of choice together in a Ziploc bag in the refrigerator for four hours.
Place a chunk of pheasant meat and a slice of onion or pepper together and wrap one slice of bacon around them. Skewer three or four of these combinations onto a kabob stick. Take the leftover vegetables and mushrooms and skewer them on separate sticks. Using a marinade brush, put the leftover marinade on the veggies to add some flavor.
Place tinfoil on the areas of the grill you will be using to cook the kabobs and spray the tinfoil with non-stick oil, such as Pam. Ignite the grill and heat to high and then bring back down to low. Cook the kabobs on the foil - preferably on an upper or raised rack - on low heat for 10 to 12 minutes or until the kabob meat is done. The vegetable kabobs will finish before the meat kabobs, so remove them a few minutes earlier.
courtesy of: Nodak Outdoors, Bismarck, North Dakota, (877) 572-0923
one package of thick cut bacon
2 onions, cut into two-inch chunks
2 bell peppers, cut into two-inch slices
one package medium mushrooms
glaze or marinade of your choice
If desired, put the pheasant meat and your marinade of choice together in a Ziploc bag in the refrigerator for four hours.
Place a chunk of pheasant meat and a slice of onion or pepper together and wrap one slice of bacon around them. Skewer three or four of these combinations onto a kabob stick. Take the leftover vegetables and mushrooms and skewer them on separate sticks. Using a marinade brush, put the leftover marinade on the veggies to add some flavor.
Place tinfoil on the areas of the grill you will be using to cook the kabobs and spray the tinfoil with non-stick oil, such as Pam. Ignite the grill and heat to high and then bring back down to low. Cook the kabobs on the foil - preferably on an upper or raised rack - on low heat for 10 to 12 minutes or until the kabob meat is done. The vegetable kabobs will finish before the meat kabobs, so remove them a few minutes earlier.
courtesy of: Nodak Outdoors, Bismarck, North Dakota, (877) 572-0923
Saturday, November 10, 2007
914. CORN, BACON and RED PEPPER KEBABS with ROMANO-LIME BUTTER
yields 4
4 strips thickly sliced bacon
4 corn, shucked, and, cut crosswise into thirds
2 red bell pepper, cut into 1 1/2" pieces
vegetable oil, for brushing
Romano-Lime Butter
6 tbsp unsalted butter, softened
2 tbsp lime, zest, minced
2/3 cup grated romano cheese
Corn, Bacon And Red Pepper Kebabs: Cook the bacon ina skillet to render fat. Drain and pat dry. Place red pepper, corn and bacon on skewers. Brush with oil and grill. Watch for flare-ups. Serve with Romano-Lime butter.
Romano-Lime Butter: Mix cheese, butter, lime zest and salt. Refrigerate.
courtesy of: Kevin White, "Turkey Tenderloin," Backyard Cookin, FoodTV
4 strips thickly sliced bacon
4 corn, shucked, and, cut crosswise into thirds
2 red bell pepper, cut into 1 1/2" pieces
vegetable oil, for brushing
Romano-Lime Butter
6 tbsp unsalted butter, softened
2 tbsp lime, zest, minced
2/3 cup grated romano cheese
Corn, Bacon And Red Pepper Kebabs: Cook the bacon ina skillet to render fat. Drain and pat dry. Place red pepper, corn and bacon on skewers. Brush with oil and grill. Watch for flare-ups. Serve with Romano-Lime butter.
Romano-Lime Butter: Mix cheese, butter, lime zest and salt. Refrigerate.
courtesy of: Kevin White, "Turkey Tenderloin," Backyard Cookin, FoodTV
Friday, February 17, 2006
284. OSTRICH, BACON and APRICOT KEBABS
Marinade:
1 bottle red wine
300 ml vinegar
400 grams chutney
750 grams onion, sliced and sautéed
1 tablespoon ginger
5 tablespoons brown sugar
1/8 teaspooon red pepper
1-1/2 tablespoon curry powder
2 tablespoons turmeric
4 lemon leaves or 1 tablespoon lemon juice
1/2 cup oil
1 tablespoon whole peppercorns
Kebabs:
2-1/2 kg tender ostrich meat, cut into cubes
500 grams bacon, cut into cubes
Salt
750 grams dried apricots
1 cup sugar
2 cups warm water
2 tablespoons grated lemon rind
Mix ingredients and place in non metallic bowl. Salt meat and bacon lightly and marinate for 3 days, stirring occasionally.
Marinate dried apricots in a mixture of 1 cup of sugar, 2 cups of warm water and 2 Tbsp. grated lemon rind for about 12 hours. Skewer, alternating with meat, bacon and apricots. BBQ kebabs over low heat and baste with remaining marinade.
courtesy of: Touch of Africa, Pieter & Dawn Willemse, Highway 10 / PO Box 851, Dauphin, MB R7N 2T3, 204-638-0085
1 bottle red wine
300 ml vinegar
400 grams chutney
750 grams onion, sliced and sautéed
1 tablespoon ginger
5 tablespoons brown sugar
1/8 teaspooon red pepper
1-1/2 tablespoon curry powder
2 tablespoons turmeric
4 lemon leaves or 1 tablespoon lemon juice
1/2 cup oil
1 tablespoon whole peppercorns
Kebabs:
2-1/2 kg tender ostrich meat, cut into cubes
500 grams bacon, cut into cubes
Salt
750 grams dried apricots
1 cup sugar
2 cups warm water
2 tablespoons grated lemon rind
Mix ingredients and place in non metallic bowl. Salt meat and bacon lightly and marinate for 3 days, stirring occasionally.
Marinate dried apricots in a mixture of 1 cup of sugar, 2 cups of warm water and 2 Tbsp. grated lemon rind for about 12 hours. Skewer, alternating with meat, bacon and apricots. BBQ kebabs over low heat and baste with remaining marinade.
courtesy of: Touch of Africa, Pieter & Dawn Willemse, Highway 10 / PO Box 851, Dauphin, MB R7N 2T3, 204-638-0085
Friday, November 25, 2005
200. SWORDFISH, BACON, and CHERRY TOMATO KEBABS
serves 2
can be prepared in 45 minutes or less.
3/4 pound swordfish steak (about 1/2-inch thick)
1 large garlic clove, minced
2 teaspoons fresh lemon juice
2 teaspoons olive oil
8 slices bacon
12 vine-ripened cherry tomatoes
lemon wedges as an accompaniment
Prepare grill. Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20 minutes. In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat. Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through. Serve kebabs with lemon wedges.
courtesy of: Gourmet, July 1994
can be prepared in 45 minutes or less.
3/4 pound swordfish steak (about 1/2-inch thick)
1 large garlic clove, minced
2 teaspoons fresh lemon juice
2 teaspoons olive oil
8 slices bacon
12 vine-ripened cherry tomatoes
lemon wedges as an accompaniment
Prepare grill. Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20 minutes. In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat. Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through. Serve kebabs with lemon wedges.
courtesy of: Gourmet, July 1994
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