Gulf Coast Cooking | Plenty of good treats to cook and serve on a stick
What kind of food can you serve on a stick? If you have traveled a bit, particularly in lesser-developed countries, then you have more than likely seen street food being served on a wooden skewer.
It is such a simple and economical idea, you find it almost everywhere you go.
In the United States, you are less likely to find food on a stick, but there are exceptions.
If you have been to Brookhaven, Miss., and visited Janie's Pastry Shop, then you may have experienced chicken on a stick taken to a whole new level. When Janie's sets up at a festival, she sells them by the hundred. Perhaps food on a stick for us is mainly fair food, such as funnel cakes or deep fried Twinkies.
The kebab may be the historical precedent of this food idea. Of course it came to us as the Turkish shish kebab, which refers to a dish cooked on a skewer, but almost never served on a skewer. The Middle Eastern technique is so good it spread around the world.
The idea of leaving it on the skewer it was cooked on, however, is economical and convenient for people on the go. Think of all the sophisticated things you might find served on a silver tray at a cocktail party, little dainty things that would never sate an appetite, but look inviting and are served on a miniature skewer to ensure no mess for the party-goers.
Serving food on skewers not only is a good idea but is a versatile one as well, great for a fall barbecue, allowing your guests to cook their own, reminiscent of a fondue, and the skewer makes it easy to navigate the crowd while enjoying the food.
The quality of the beef or pork will determine how good the following recipes will be. If you use cheap beef, select grain-fed. The good stuff is expensive, but it does not take that much to make kebabs for the family. If you are opposed to beef, cubed pork tenderloin will do very nicely as well.
CLASSIC KEBAB
1 pound top sirloin or pork tenderloin
1 bunch mushrooms
2 sliced red bell peppers
2 sliced green bell peppers
Dried oregano (more if you use pork)
Freshly ground black pepper
Olive oil
1 cup Greek yogurt
1/2 cup chopped cucumber
1-2 cloves diced garlic
2-4 tablespoons crumbled feta cheese
12 wooden skewers
Get a good fire going in your grill. Soak the skewers in water for at least 30 minutes, that will insure they do not catch fire and ruin the kebab. Trim the beef, and cut into 1-inch cubes, place in a large bowl and season with oregano, black
pepper and olive oil. It won't hurt to add the rest of the vegetables in as well. Give it all a good toss and let it rest for an hour or so if you have the time. Combine the yogurt, cucumber, garlic and feta as a dipping sauce. Alternating the ingredients, skewer the beef, mushrooms and peppers, leaving enough room at the end to serve as a handle. Grill over a medium hot flame until the meat is well-charred, but not overcooked. The vegetables should have a little crunch left in them as well. Let the kebab rest for a few minutes, but serve still warm with a side of the dipping sauce.
SHRIMP AND OKRA KEBAB
This is a natural idea for this part of the world. Shrimp prices may be up, but they are still a good deal compared to a good cut of beef. If you are not an okra fan, you will be amazed at how this Southern garden favorite comes alive when grilled. Pair it with red, ripe tomatoes and a little garlic butter, and you have a feast on your hands.
1 pound large shrimp
6-8 okra pods
4-5 red ripe tomatoes
Lemon
Butter
Garlic
Salt and pepper
Grill over a wood fire if you can, hardwood charcoal would be the next best choice. Get the fire going, when the flames die down and the coals are bright hot, it is ready. Don't rush the fire, and be attentive; if you walk away just as the fire is ready, the fire may cool before you are finished cooking. Don't forget to soak the wooden skewers. Peel the shrimp, split the okra and tomatoes in half, then alternate on the skewers. Melt the butter, add the garlic, season with salt and pepper; baste the skewered shrimp and grill, just a minute or two on a side. Serve at once.
ITALIAN ANTIPASTO KEBAB
Not everything you might like to serve on a skewer requires grilling or even deep frying. Think of an Italian antipasto on a stick. Now this certainly is not a good idea for a formal party, but if everyone is hanging around the backyard or pool, then this is a handy idea that your guests will love.
Mortadella
Prosciutto de Parma
Marinated artichoke hearts
Marinated red and yellow bell peppers
Cubed cheese (Grana Padano, Pecorino, or even Fontina)
Green pitted Italian olives
Olive oil
Fold the sliced meats so that they will fit comfortable on the skewer. Cut the cheese into cubes large enough that they do not break apart when confronted with the skewer. The marinated peppers and artichoke hearts ought to be precut to fit nicely, sunged-up tightly to the other ingredients. The olives are perfect as they are. Alternating ingredients and colors, fill the skewers tightly. Anoint with good quality olive oil and place on an attractive platter. These won't last long.
This story was originally published October 15, 2014 at 12:00 AM with the headline "Gulf Coast Cooking | Plenty of good treats to cook and serve on a stick ."