Happy Father's Day!!

A huge shout out to all the dad's out there!  My love for the kitchen can be attributed to my father, the person who taught me how to cook!  This Father's Day, we collaborated to grill up some shish-ka-bobs.  My dad was eager to help me take photos of the process to share with our creations with you.

There are four main aspects to a good kabob.  

1. The marinade:  we used a beef marinade from River Roads Cook Book as our guide but don't follow the recipe exactly.  The longer they can soak, the better.  Allow at least 4 hours.

You can message me for the recipe if you're not feeling adventurous.

2. The Meat (cubed):  Steak and Chicken.  Country style ribs also work well.  

3.  The Veggies and Fruit

mushrooms, tomatoes, onions, squash, zucchini, bell peps, and a pineapple

4. The Presentation:  My dad is an engineer so this comes easy I guess. 

Here's the how to:

Cube the meat. Marinate it for at least 4 hours.  Cut the veggies.  Soak the wooden skewers.  Then create the kabobs.  Alternate the veggies to ensure they take on the flavor of the meat.  Also, keep the chicken and the beef separate.  The chicken tends to cook a little longer.

Grill each skewer on medium high heat for about 5 minutes on each side.  (there are four sides)  Serve with dirty rice and a nice artisan bread from Kroger (shameless plug). 

"hey dad, can I has some?"

Sure you can, Biscuit.  Sure you can.

Happy Plates!

and Happy Father's Day!! (a little late)

Want to GET HUNGRY?

     Sometimes I forget to eat meals.  Maybe it's because I'm not actually hungry whenever the typical meal times come around, or maybe I'm too busy.  Either way, looking at pictures of this food will definitely help me, or anyone, GET HUNGRY. 

     Over the weekend, some friends and I got together to cook some food that we would seem suitable for a food truck.  Big shout out to my friend Angie for letting us crash her house while she was out of town.  First I cooked some BBQ Pork Nachos.

grill some veggies (onions and bell peppers)

Then add the seasoned pork

Put it on the chips

Throw them cheese on that!

Douse on a little red pepper and honey bbq sauce!

(Please Note:  I realize BBQ Pork Nachos is a misleading term.  If I had more time, I would have Barbie Q-ed the Pork SHOULDER then pulled the pork for the nachos.  AND the result would have been ever better....next time, when I have more time/am more prepared)

     Next I cooked some double stuffed potatoes: 

Cook potatoes then scoop out the meat

mix in some stuff (be creative, i'm not telling you how to cook it)

stuff the stuff back into the skins

cover with cheese and green onions then stick them under the broiler for a few minutes

     We also cooked some pork kabobs I call Tiger Bait (marinated pork sirloin  with red (purple) onions and gold bell peppers) but Angie doesn't have a grill yet (pushing for a grill purchase soon?  I think yes.).  I broiled them but the result was less than blog worthy even though they tasted good.  We're all looking forward to getting together soon!

And finally, we have officially begun a new ministry at our parish:  Epiphany Young Adult Ministry.  Check out our link if you're interested in joining.  We're fun people.  Promise.  

Happy Plates!

p.s. the guys dominated at Scene it