Tuesday, July 6, 2010


Tis the grilling season...steaks, hot dogs, chicken, fish, burgers and kabobs with lots of goodies on them. Here is a new twist on the kabob. For the next few days, I will be blogging ingredients for sauces you place on a skewer and cook alongside certain meats. When the sauce kabobs are ready, they get a few extra ingredients and tossed into a food processor and the sauce is then served with specific meats. (This sauce can be made up to a week ahead if kept in the refrigerator.)
Today is a nice smoky steak sauce
2 thick slices of bacon , halved and rolled
1 small onion quartered
1 portobello mushroom quartered
2 nice plum tomatoes halved
4 pitted prunes
4 garlic cloves
1 large ancho chilie seeded and quartered
Thread all these ingredients onto skewers and brush them with olive oil. Grill over high heat turning occasionally until some vegetables begin to get charred in spots. Let cool and remove ingredients from the skewers and place in a blender or processor.
2 tbl white wine vinegar
2 tbl light brown sugar
1/2 cup water
Puree until smooth and season with salt and pepper. Serve atop a nice grilled steak...scrumptious!
Happy Grilling!


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