Recipes from the Past {2 & 3} - Kabobs & Breadsticks!

This is one of my all-time favorite summer meals AND it serves a crowd. It'd be great for a family get-together during a sunny summery day! The only two times I've made this feast was for my summer housing staff at Luther and that was way back in 2009 and 2010. By golly, 2013 better see these recipes!

Recipes from the Past {2} - Build-Your-Own Shish Kabobs

from Summer 2009

Dijon-Rosemary Steak

1 tbsp Dijon mustard

2 tbsp fresh rosemary, stemmed

4 cloves garlic, minced

2 tbsp freshly squeezed lemon juice

2 tbsp balsamic vinegar

¼ cup olive oil

½ tsp salt

½ tsp freshly ground black pepper

1 lb sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken

1 orange, zested, then juiced, remainder discarded

1 lemon, zested, then juiced, remainder discarded

1 lime, zested, then juiced, remainder discarded

4 cloves garlic, minced

1 tbsp fresh tarragon leaves

¼ cup soy sauce

¼ cup canola oil

½ tsp salt

½ tsp freshly ground black pepper

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp

3 cloves garlic, minced

2 shallots, minced

1 bay leaf (fresh or dried)

2 tbsp fresh thyme leaves

¼ cup finely chopped fresh Italian parsley

1 tsp chili pepper flakes

¼ cup olive oil

2 tbsp freshly squeezed lemon juice

1 lb (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs (your choice)

Bell peppers

Onions

Cherry tomatoes

Mushrooms

Italian squash

Baby potatoes, boiled until cooked through

Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies (I skipped this step but sure would be good!)

¼ cup olive oil

2 tbsp balsamic vinegar

Salt and pepper

**If using bamboo skewers, soak them in water for 1 hour to retard charring.

Directions

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours (I prefer overnight!)

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours (again, I prefer overnight!)

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours (same here! I prefer overnight!)

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

Recommended beverage: Beer :-) OR the Oelrich family punch staple - equal parts pineapple juice, fruit punch and ginger ale. SO GOOD!

Recipes from the Past {3} - Herb Toast
Gary LOVES these breadsticks and it's also a great addition to the kabob grilling party!

 

Slice a baguette in half crosswise, then cut each half lengthwise into 4 sticks.

Cook 3 tablespoons minced red onion in 4 tablespoons butter until soft.  Season with salt and pepper and add 1/4 cup minced mixed herbs.

Brush onto the bread and sprinkle with parmesan cheese.

Bake at 400 degrees until golden, 10 to 15 minutes.