From the ArcaMax Publishing, Recipes by Zola Newsletter:
http://www.arcamax.com/news/zola/s-88447-208123
America's Melting Pot...
Note: Zola is off on another vacation this week. A little less
exotic this time but we're sure she'll have some news when she returns
next week; along with a new recipe! Please enjoy this previously
published favorite.
America is often called a melting pot. The reference is for how our
population is made up from immigrants from all over the world.
It's easy to see how it's true. Take your own family. Maybe it went
something like this. An Irish family of hearty stock gets off the boat
in the 1850s: a father, mother and three kids. Those three kids grow
and marry. One marries a Scandinavian, one marries a German and one
marries someone from France. Already you have a family of blended
heritage. Fast forward to now. No wonder the family reunion isn't just
made up of redheads with fair skin! Generations have been added to
this family and it's become a mix or a melting pot--even just in one
family.
Cooking in America has morphed into a melting pot of its own. The West
Coast came up with Pan-Asian cuisine. That's a mix of Asian cuisine
and American ingredients and methods melded together. Then there's
Tex-Mex.
The recipe I'm going to give you today is one of my new favorites for
the grill. It mixes kabobs (which are of Indian or Turkish origin,
depending on whose story you want to believe) and Thai. India and
Thailand are nowhere near each other, yet these two cuisines combined
produce a very tasty result!
You might just be in charge of the family reunion this year, so I'm
going to make this recipe for a larger group. If you're not in charge
of the family reunion but want to have a big grill party this summer,
this would come in handy for that too. It's so easy! You'll spend lots
of time with family, not slaving over dinner with this recipe!
The Turkish chicken kabobs with a Thai sauce will be a real treat for
your party. The spicy sauce is straightforward but doesn't fry your
tongue. Your guests will be surprised to have grilled pineapple at
dinner. If you want to round out the menu a little more, serve with a
simple green salad with a Tahini Green Goddess dressing and simple
green peas cooked and drizzled with butter. Then stir tiny pieces of
fresh mint into the peas.
Kabobs with Thai Sauce and Grilled Pineapple
Serves 12 (Can be doubled for a larger crowd or cut in half for a
smaller one.)
12 chicken kabobs from your butcher (That's the easiest way, but you
can make them yourself using chicken breast chunks, red and green
peppers sliced into hunks and red onion slices. Thread on skewers. You
can even change the veggies and switch the meat to beef or shrimp if
you like.)
Olive oil spray
Butter spray
12 wedges of fresh pineapple
(You can get these already prepared in the fruit section, or make your
own wedges by coring, peeling and cutting fresh pineapple. If
necessary, you can use rings from the can.)
Prepare Thai Sauce (recipe below).
To prepare the kabobs, spray them with olive oil. Preheat the grill
for 10 to 15 minutes so the grill is ready and hot when you begin to
cook.
To prepare the pineapple for grilling, spray it lightly with butter
spray--just enough butter spray to keep it from sticking to the grill.
Make sure the grill is brushed very clean. You don't want your
pineapple to taste like last week's bratwurst!
Put the kabobs on one side of the grill and the pineapple on the
other. Close the lid and cook on Medium for 5 minutes. Turn over. If
the grill is too hot, the chicken will cook faster and the pineapple
might burn, so keep an eye out. You are getting grill marks on your
food, but the intention is to really roast it on the grill, not to
have a flaming mess. Turn both over and cook 2 to 3 minutes longer.
Check the chicken for doneness by testing one kabob. Cut open the
chicken at the fattest part and make sure it's no longer pink. If
necessary, cook a bit more. The pineapple should have grill marks on
both sides and be warm. Remove the pineapple to a platter. The
pineapple can be served warm or room temperature so, if the chicken is
not ready, the pineapple won't mind waiting.
When the kabobs are cooked, put them on a platter or the plates and
spoon on the sauce. Most people would baste them with the sauce while
grilling, but this can also cause a barbecuing flaming mess, so just
wait until the chicken kabobs are cooked. You'll be much happier with
this simpler version. Serve the pineapple on the side.
Thai Sauce for 12
3 jars sweet and sour sauce (2-1/2 to 3
cups total)
6 Tbl snipped fresh basil (This is big in Thai
cooking.)
5 tsp wasabi powder (Check out your gourmet stores for
this, or go to the sushi counter and get fresh wasabi.)
5 tsp
minced garlic (Jar or fresh garlic will both work.)
Mix all ingredients in a bowl. This can be made 24 hours ahead to make
your party even easier! Cover and chill.
Enjoy!