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Archive for July 3, 2011

TIP OF THE DAY: Keep Skewer Tips From Burning

Use foil to keep skewer tips from burning. Photo courtesy Seasoned Skewers.

 

Some grilling experts tell you to soak wooden skewers for at least half an hour before adding the food.

Others—including most of our grillmaster pals—say it doesn’t make a difference. The ends will burn regardless.

Here’s an easy trick to stop the ends from burning:

  • Lay two strips of foil on the grill, underneath the ends of the skewers. The body of the skewers remains exposed to open flame.
  • The foil prevents the ends from burning. How easy is that?
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    Some of our friends wrap the tips of each skewer in foil. If you find that it’s too hard to turn the skewers while keeping the tips on the foil strips, consider that as an alternative.

    Let us know how this works for you.

     

      

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    JULY 4TH FOOD: Elegant Tomato And Mozzarella Skewers With Grapes & Olives

    As long as the grill is fired, here’s a tasty appetizer that goes great with drinks: Mediterranean Grilled Mozzarella Skewers with tomatoes, kalamata olives and caperberries.

    The recipe was created by Chef James Campbell Caruso for EatWisconsinCheese.com. It makes six skewers.

    For July 4th, use red grape tomatoes, red grapes and/or purple olives.

    Ingredients

  • 1 cup extra-virgin olive oil
  • 2 tablespoons Spanish sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons minced garlic
  • 12 fresh mozzarella ciliegine balls (1/3 ounce each)
  • 12 seedless red grapes
  • 12 pitted kalamata olives
  • 12 cherry tomatoes
  • 12 large caperberries
  • 6 (8-inch) to 12 (6-inch) skewers
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    Photo courtesy EatWisconsinCheese.com.

     

    Preparation
    1. In a large bowl, mix the oil, vinegar, lemon juice, oregano, pepper flakes and garlic. Add the remaining ingredients; toss well to coat. Refrigerate for 2 hours to marinate.
    2. Heat a gas or charcoal grill to medium.
    3. For 8-inch skewers, thread 1 mozzarella ball, 1 grape, 1 olive, 1 tomato and 1 caperberry on each skewer; repeat so you have two of each item on each skewer. For 6-inch skewers, thread 1 of each item, in the same order.
    4. Grill the skewers on all sides for 5 to 7 minutes or until the cheese is soft and the skewers are thoroughly heated. Serve the skewers as a tapa or side to grilled meat.

    Find more cheese recipes in our Cheese Section.

      

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