Fourth of July

[Kitchen Witch]

Zesty Beef Skewers

8 ounces beef round in 1 piece
1 sprig rosemary, leaves only
2 lemons, divided
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 ounces Pecorino (or substitute domestic Romano), cut into thin squares


Cut the beef into cubes, and place in a bowl. Finely chop the rosemary, and add to the bowl, reserving some for garnish. Coarsely grate the zest of 1 lemon, and add to the bowl, reserving some for garnish. Season with salt and pepper, and drizzle with the olive oil. Toss and set the beef aside to marinate for about 15 minutes.

Preheat a grill pan over high heat. Add the beef, and cook for 8 minutes, turning once. Remove the beef from the grill, and set aside. Slice the remaining lemon into thin rounds, and arrange flat on a platter. Thread each beef cube and a piece of pecorino through a toothpick, and arrange on top of the lemon. To serve, sprinkle with the reserved lemon zest and rosemary. Serves 4

[Kitchen Witch]

Barbecued Meat Kabobs


For the Beef:
12 oz. lean tender beef (tenderloin, filet or rump)
2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon dry sherry or brandy
6 small bay leaves
6 button mushrooms (champignons)
6 large cherry tomatoes
2 tablespoons melted butter or oil


FOR THE BEEF:
Cut the beef into 1-in cubes. In a shallow bowl, mix the salt and pepper, soy sauce, sugar and sherry. Add the beef cubes and marinate for 20 minutes.

[Kitchen Witch]

Steak Tips with Mushroom Sauce

Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into.

2 1/2 pounds sirloin tips, uncut
1/2 (750 milliliter) bottle Burgundy wine
2 (14.5 ounce) cans beef broth
4 portobello mushroom caps, sliced
1/4 cup butter
1 clove garlic, chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 shallot, finely chopped
2 tablespoons all-purpose flour

1. Preheat an outdoor grill for medium-high heat. Melt butter in a large skillet over medium-high heat. Sautee the shallot until transparent, then add mushrooms, and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan, and set aside. Deglaze the pan with one can of beef broth, and burgundy wine. Increase heat, and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.

2. Grill the sirloin tips to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.

3. When the sauce is reduced, stir in the other can of beef broth, and garlic. Return to a boil, and continue to cook for another 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in the mushrooms. Serve tips with mushroom sauce spooned over.

[paramedicmel]

I would have posted a new topic but for some reason I am blocked from doing that so I am going to ask you Kitchen Witch....Is there anything that I can substute for cilantro in recipes? I have found several recipes that I would love to cook for my husband but he can't eat the cilantro, it is not kind to his stomach. What can I substute for the cilantro???

thanks,
paramedicmel

[Kitchen Witch]

I am not a fan of cilantro myself - so I substitute parsley and no tummy troubles! Try it - I find it's much better in most of the recipes!

KW

[Kitchen Witch]

GRILLED DIXIE CHICKEN WITH CAYENNE SPICE RUB


Ingredients:

2 tablespoons salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden brown sugar
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, room temperature
2 4-pound chickens, quartered, rinsed, patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices


Combine first 9 ingredients in small bowl; whisk spice rub to blend well.

Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well. (Rub and seasoned butter can be made 2 days ahead. Cover separately.

Chill butter. Bring butter to room temperature before using.)
Sprinkle spice rub over both sides of chicken pieces. Arrange chicken pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours.

Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover. Place chicken on grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15 minutes. Turn chicken again and grill, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 minutes longer. Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.

Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.

Makes 8 servings.

[paramedicmel]

Thanks for the advice...I will try it!!!

paramedicmel

[Kitchen Witch]

COCKTAILS ON STICKS
MANGO DAIQUIRI ICE POPS
8 ice pops

3 cups chopped peeled mangoes (2 medium mangoes)
6 tablespoons light rum
1/2 cup superfine granulated sugar
2 tablespoons water
11/2 tablespoons fresh lime juice

Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds. Freeze until slushy, about 30 minutes. Insert sticks and freeze overnight.

PEACH AND CHAMPAGNE POPS
8 pops

11/2 pounds peaches
1/2 cup plus 1 tablespoon sugar
1 tablespoon grated lemon zest
3/4 cup champagne
2 tablespoons fresh lemon juice

Put peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water. Peel the peaches; halve them and remove the pits. Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl.

In a medium non-reactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat. Add 2 teaspoons of the lemon zest and let simmer about three minutes. Remove from the heat and set the syrup aside for about 10 minutes.

Strain the syrup into the peach puree and blend well. Add the champagne, the lemon juice and the remaining 1 teaspoon lemon zest.

Stir well. Refrigerate until chilled. Pour into molds. Freeze until slushy, about 30 minutes. Insert sticks and freeze overnight.

STRAWBERRY MARGARITA POPS
8 pops

11/4 pound strawberries, hulled and halved
1/2 cup white tequila
1/2 cup superfine granulated sugar
1 tablespoon fresh lime juice

Blend all ingredients in a blender until smooth; then force through a fine sieve into a large glass measuring cup.

Pour into molds. Freeze until slushy, about 30 minutes. Insert sticks and freeze overnight.

KIWI MARGARITA POPS

4 peeled kiwi fruit
1/2 cup tequila
1/4 cup orange liqueur (or to taste)
3 tablespoons lime juice
3 tablespoons sugar

Put all ingredients into blender and puree. Spoon or pour into molds. Freeze 30 minutes or until slushy. Insert wood sticks and freeze until solid.

RED BURGUNDY CINNAMON POPS
8-10 pops

2 cups red Burgundy wine
1 cup water
3/4 cup sugar
1 cinnamon stick, 3 inches long

In a medium-sized, heavy saucepan, combine the wine, water, sugar and cinnamon stick. Place over medium heat and stir until the sugar dissolves, about three minutes. Increase the heat to high and bring to a boil. Remove from heat and let stand for one hour.

Remove the cinnamon stick and discard. Pour into molds. Freeze until slushy, about 30 minutes. Insert sticks and freeze overnight.

SPIKED WATERMELON POPS
8 pops

4 cups diced and seeded watermelon
4 ounces vodka or tequila
1/4 cup lime juice
1/2 cup sugar
2 tablespoons light corn syrup

Place ingredients in blender or food processor. Puree; pour into molds. Freeze until slushy, about 30 minutes. Insert sticks; freeze overnight.

[Kitchen Witch]

Wilted Cucumbers


Layer sliced cukes with salt in a colander. Put a plate or other heavy weight on top. Cover and refrigerate for several hours. Rinse off the salt, drain the cukes and dry them. Then put them in a bowl with 1/4 cup vinegar and a tablespoon of sugar dissolved in a tablespoon of water. Chill an hour and serve with chopped dill.