Yahoo Weather

You are here

Potluck: It’s time to fire up the grill

My new barbecue grill is a complete success.

Son Mike had it assembled and in my backyard a week after Easter.

The first thing I cooked on my new grill was the hamburger recipe I found in “Weber’s Big Book of Burgers” by New York Times best-selling author Jamie Purviance.

I ate two.

The next thing I grilled was hot dogs.

I hadn’t had a grilled hot dog in years and I so missed those hot blistered puppies.

I cooked four to perfection.

In warmed buns. Yes, my new electric (horrors!) grill has a warming grate.

I ate all four hot dogs and buns. (That’s what happens when you give up meat for Lent.)

Now, what’s next?

Son Matt suggests kabobs. I’ve done shrimp on skewers before, but never kabobs. This requires research.

Here are my possibilities.

I’m curious about the following recipe for shrimp. I always left the shrimp skewers in a mixture of garlic power and butter overnight, and grilled them the next day.

But reviewers have me changing course. Because I love the Pioneer Woman’s layered salad which features a surprising wonderful mayonnaise dressing, I’m going to give these a try. A couple of reviewers suggest marinating the shrimp in the mayo mixture for about 2 hours.

Maui Wowie Shrimp

2 pounds uncooked medium shrimp, peeled and deveined

1 pinch garlic salt, or to taste

Ground black pepper to taste

1 cup mayonnaise

1 lemon, cut into wedges

Preheat outdoor grill for medium heat and lightly oil the grate.

Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper.

Generously coat both sides of shrimp with mayonnaise.

Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes. Serve with lemon wedges.

Woman cannot live on shrimp alone, although I try.

I’ve cooked chicken on the grill once — once — in my life.

And I cooked way too much. I need to cut down the amount of meat somehow, and kabobs are perfect.

Rosemary Ranch Chicken Kabobs

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon lemon juice

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to taste

1 tablespoon sugar, or to taste (optional)

5 skinless boneless chicken breast halves, cut into 1-inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center and the juices run clear.

Two other kabob recipes I was determined to find are one that calls for scallops (a bag languishes in the freezer) and one that includes veggies (because I should be eating more).

I’m going to have to cut down this recipe, but it is exactly what I was looking for. I found it at cooks.com.

Shrimp And Scallop Kabobs

24 medium to large shrimp

36 scallops (or chicken pieces)

1 pound bacon slices

4 to 5 small lemons or limes

1/4 pound butter, melted

1 bottle or jar (8 ounces) Catalina salad dressing (or more)

2 tablespoons Worcestershire sauce

16 ounces fresh mushrooms

Sprig of fresh dill

1 tablespoon parsley

1 teaspoon garlic powder

Tarragon (if using chicken)

Marinate shrimp, scallops and mushrooms in butter, dressing, dill, Worcestershire, parsley and garlic powder, overnight if possible.

Cut bacon slices to fit around shrimp. Skewer each shrimp and bacon piece with a toothpick to hold together. If there is extra bacon, wrap it around the scallops as well.

Set aside marinade for use later.

Place mushrooms, shrimp, scallops, mushrooms, etc. on 6 large skewers in that order and continue until skewers are full.

Cook on a medium to high grill, and sprinkle with lime or lemon juice over the skewers. Immediately follow by basting with marinade, and continue to baste until bacon is cooked and crisp. Do not leave unattended and keep moist.

Makes 6 servings.

I didn’t know exactly how to prepare potatoes for kabobs. Now I do. Plus, I know how to grill corn on the cob.

Grilled Low Country Boil Kabobs

2 russet potatoes, peeled and cut into large chunks

1 link andouille sausage, cut in 1/2 inch slices

1 ear fresh corn, husk removed

1/2 pound medium shrimp, peeled and deveined

1 lemon, quartered

Italian seasoning

Salt and pepper, to taste

Butter, melted

In a medium pot, bring water to a boil. Add salt. Boil the potatoes and corn for 20 to 25 minutes.

Heat a grill on high heat.

Season shrimp with Italian seasoning.

Remove potatoes and corn from water. Season with salt and pepper. Cut corn into 1 inch slices.

Add shrimp, potatoes, sausage and corn on skewer. Repeat. Brush with melted butter, then place on grill.

Let cook for 3 minutes on each side or until shrimp is cooked.

Squeeze with lemon juice and serve.

May is Celiac Awareness Month, and you can thank “Gluten-Free Made Easy ” by Christi Silbaugh and Michele Vilseck for Red Velvet Pancakes topped with a cream cheese glaze and chocolate syrup.

Red Velvet Pancakes

1 cup Pamela’s Pancake and Baking Mix or Pancake Mix

2 tablespoons unsweetened cocoa powder

1 large egg

3/4 cup buttermilk

Cream cheese glaze:

4 ounces cream cheese

1 teaspoon vanilla extract

1/4 cup sour cream

1 tablespoon red food coloring

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted

1/4 cup confectioners’ sugar

Whisk pancake mix and cocoa powder in a large bowl.

In a separate bowl or stand mixer, beat egg with buttermilk, sour cream, food coloring and vanilla extract until smooth. Gradually add flour mixture and melted butter. Whisk until smooth.

Make glaze by whisking together cream cheese, vanilla and confectioners’ sugar in a separate bowl.

Heat a large nonstick pan or griddle over medium heat, and then drop in batter with a 1/4 cup to form pancakes. Flip when the bottom of the pancake is set and bubbles are forming on top. Cook until firm and fluffy all the way through.

Serve with glaze and chocolate syrup.

•••

Eggland’s Best just launched its second “Your Best Recipe” Contest where one lucky at-home chef will win $10,000.

The contest is open through July 31. Consumers can enter their best original breakfast, appetizer, main course and dessert recipes that call for a minimum of two whole eggs. For information about the contest or to enter, go online to www.egglandsbest.com/yourbestrecipe.

•••

The newest flavor from Blue Bell would be a great addition to your Memorial Day gathering.

Red, White & Blue Bell is a colorful dessert featuring a strawberry ice cream loaded with succulent strawberries, a creamy vanilla ice cream and a smooth blueberry ice cream combined with real blueberries packaged side by side in one carton.

The flavor makes its debut this month in stores.

Looking for a recipe? Have one you’d like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, AR 72902. Email: jharshaw@swtimes.com

Close
The Paris Express website is available only to print and digital subscribers. If you are already a subscriber, you can access the website at no additional charge.