Grilled Steak Kebabs

Dave DeWitt Leave a Comment

Beer is frequently used as the tenderizing ingredient in marinades as it is in this recipe. Carbonnade refers to a type of French or Belgian beef stew made with beer and a little sugar. I’ve not only highjacked the title, but have spiced up my version of the recipe by adding chiles, our favorite ingredient, and cooking it on the grill, rather than the stove as a stew.

Ingredients

  • 1 12-ounce can beer, dark preferred

  • 2 tablespoons sugar

  • 2 tablespoons vegetable oil

  • 2 tablespoons soy sauce

  • 3 cloves garlic, minced

  • 1 teaspoon ground cayenne chile

  • 1 teaspoon red wine vinegar

  • 1 teaspoon coarsely ground black pepper

  • 1 to 1 ½-pounds beef, such as sirloin, filet, or top round steak, cut in 1-inch cubes

  • 12 to 18 pearl onions

  • 1 green bell pepper, seeds, ribs, stem removed, cut lengthwise into wedges

Instructions

To make the marinade, combine the beer, sugar, oil, soy sauce, garlic, cayenne, vinegar, and black pepper in a non-reactive bowl. Add the beef, cover, and marinate the beef in the refrigerator overnight. Remove the beef and drain, reserving the marinade.

Put the reserved marinade in a small saucepan and simmer for 15 to 20 minutes.

Thread the beef, onions, and bell pepper on skewers. Brush the onions and peppers with oil and sprinkle with some additional chile. Grill the kebabs over a medium-hot fire for about 4 minutes on each side, until the beef is done. Cut a piece of meat to check for doneness.

To serve, place the kebabs on a serving platter or individual plates. Pour the cooked marinade over the kebabs and serve.

 

Marinated Grilled Vegetables

Dave DeWitt Recipes Leave a Comment

Serve these spicy vegetables as a side dish to just about any grilled meat or fish. If using bamboo skewers, soak them in water for 20 minutes to prevent them from burning. From The Habanero Cookbook, by Dave DeWitt and Nancy Gerlach, Ten Speed Press, 1995.

Ingredients

For the Vegetables:

  • 8 cherry tomatoes

  • 1 green bell pepper, seeds, ribs, and stem removed, cut lengthwise into wedges

  • 8 large button mushrooms

  • 1 onion, cut into wedges and separated

  • 1 zucchini, scored with a fork and cut into ½-inch slices

For the Marinade:

  • 6 green onions, minced

  • 1 Scotch bonnet chile, seeds and stem removed, minced

  • ½ cup soy sauce

  • ½ cup malt vinegar

  • 1/4 cup vegetable oil

  • 2 tablespoons fresh lime juice

  • 2 tablespoons chopped fresh thyme

  • ½ teaspoon ground cloves

  • ½ teaspoon ground allspice

  • 1/4 teaspoon ground cinnamon

Instructions

To prepare the vegetables, thread them onto skewers, alternating colors and shapes, and place the skewers in a non-reactive baking dish.

To make the marinade, combine all the ingredients in a bowl and pour over the vegetables. Marinate for 2 to 3 hours, spooning the marinade over the vegetables occasionally.

Brush a grill rack with vegetable oil. Grill the vegetables for 3 to 5 minutes, or until the vegetables are cooked but still crisp, basting frequently with the marinade.

Pungent Pork Vindaloo

Dave DeWitt Recipes Leave a Comment

Vindaloo describes a style of Indian cooking where the meat or fish is marinated in a vinegar-based sauce, and then cooked in that marinade.

Ingredients

Cider Vinegar, Red Chile, Ginger, Cardamon, Cinnamon, Pork, Onion, Potato, Chicken Broth

Instructions

Vindaloo describes a style of Indian cooking whereby the meat or fish is marinated in a vinegar- based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired.

  • ½ cup cider vinegar

  • 3 tablespoons vegetable oil

  • 2 teaspoons crushed red chile

  • 2 teaspoons minced ginger

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • ½ teaspoon ground turmeric

  • Crushed black pepper

  • 1 ½ pounds pork, cut in 1-inch cubes

  • 1 to 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 1 medium potato, cubed

  • 2 cups chicken broth

  • 2 cups cooked rice

To make the marinade, combine the vinegar, oil, chile, ginger, cardamom, cinnamon, turmeric, and black pepper in a non-reactive bowl. Add the pork and toss the pork in the mixture until well coated. Cover and marinate the pork for 2 to 3 hours or overnight in the refrigerator. Remove the pork, drain, and reserve the marinade.

Heat a little of the remaining oil in a heavy skillet, add the pork and brown. Add more oil if needed to keep the meat from burning. Add the onions and potato and continue to saute the mixture until the onions are soft and the potatoes are browned.

Add the reserved marinade and the broth to the pork, bring to a boil, reduce the heat and simmer until the meat is very tender and the sauce is thickened, around 30 minutes. Add more broth if needed

Serve the vindaloo over a platter of hot rice.

Yield: 4 servings

Heat Scale: Hot

Paul’s Devilish Roasted Chicken

Dave DeWitt Recipes Leave a Comment

This roast chicken recipe with pizzazz is practically a meal in one.

Ingredients

  • 1/4 cup Devil Drops

  • Juice of 1 lemon

  • Juice of 1 lime

  • Juice of 1 orange

  • 1 teaspoons salt

  • 5 cloves of garlic, sliced

  • 1 whole chicken (about 4 pounds)

  • 4 carrots, cut into large chunks

  • 1 large yellow onion, cut into large chunks

  • 2 baking potatoes, cut into large chunks

  • Freshly ground black pepper

Instructions

Combine the hot sauce, the juices and the salt. With a small sharp knife, make little slits all over the chicken and slide the garlic slices into the slits. Put any remaining garlic in the chicken cavity. Pour Devil Drops and juice mixture over the chicken, adding some to the cavity. Let stand, basting frequently for one hour. Or, place the chicken in a basting bag and turn frequently.

Preheat the oven to 350°F. Place the chicken in a large baking dish. Add the carrots, onion and potatoes. Grind black pepper over the chicken and the vegetables.

Bake for 45 minutes, turning the vegetables and basting the chicken occasionally. Lower heat to 325 degrees and cook for another 45 minutes or until the chicken and vegetables are cooked through.

Hellish Tacos

Dave DeWitt Leave a Comment

This taco recipe from Chris Way has a nice bite.

Ingredients

  • 2 pounds ground beef

  • 2 tablespoons taco seasoning mix

  • 1/4 cup Dat’l Do-It Hot Sauce

  • 2 tablespoons Devil Drops

  • 1 (8-ounce) package cream cheese, softened

  • 1/4 cup Hellish Relish

  • 12 taco shells

  • 4 ounces shredded Cheddar cheese

  • 1 (4-ounce) can diced jalapeño peppers

  • 1 (2-ounce) can chopped black olives

  • 12 taco shells

Instructions

Combine the ground beef and taco seasoning in a skillet. Cook until beef is browned and no longer pink. Drain the fat from the pan and add the hot sauce and Devil Drops.

In a small mixing bowl, combine the cream cheese and the Hellish Relish; mix well.

Divide the ground beef mixture equally among the 12 taco shells. Spread the cream cheese mixture over the beef. Sprinkle with the Cheddar cheese, jalapeños and olives.