Monday, July 02, 2007
Bay & Lemon Beef Kebobs
Over one too many cocktails this weekend, (as evidenced by the odd comments The Ombudsman and I left on the last post - read at your own discretion...) the boy pointed out that I mention the 4th being my favorite holiday much too often.
Apparently, get one drink in me, and instead of going on about how much I love him, or the Dodgers, or a really well curated art exhibit, stinky cheese or a really good fish taco, I rhapsodize about the 4th. Ad naseum.
Strange, but true. (And better than being a hostile drunk I think!)
So, since I am currently sober as a judge, I will refrain from going on and on about the topic once again...sparing you my mooney-eyed drivel.
But it is you know. The best holiday ever. Gosh I love it! So I am also wishing you (people in this country that is) an extremely happy Fourth of July!
There, I did it.
I mean come on, it's good times!
And to add just that much more enjoyment to your day, may I humbly suggest you work this wonderment onto your menu. It is a sort of light and refreshing (if beef can be called refreshing) kebob-o-delights. Simple, beautiful (don't you agree?) and tasty as all get-out.
Try it my peaches, on the 4th (the best holiday ever) or any time you just want something a bit different from the everyday. Just make sure to take the lemons and bay leaves off before you dive in.
2 - 3 pounds sirloin steak
1/4 cup Worchestershire sauce
3 Tablespoons vegetable oil
salt and pepper to taste
2 lemons (Meyer if you can get them)
Fresh Bay leaves (California) soaked in cold water
1 cup plain yogurt
2 tablespoons mint, minced
Salt and pepper to taste
If using wooded skewers, soak them in cold water until ready to use.
Cut the steaks into large cubes. Toss with the Worchestershire sauce and oil, add some pepper and let marinate for up to four hours, turning three or four times.
Slice the lemons very thin. Remove any pits and pour any juice that comes out in with the beef marinade.
Thred the beef onto the skewers, alternating with bay leaves and lemon slices.
If the kebobs are at all dry, roll them around in the marinade to coat. The leaves and lemons cannot be dry or they will burn.
Grill for 6-7 minutes, on medium-high heat turning once or twice.
Remove from the heat.
While they are resting, combine the yogurt and mint. Season with salt and pepper. Serve with the kebobs.
Makes about 10.
Turkish bay leaves are smaller and less pungent that California bay leaves
A day after regulators in the United States placed a partial ban on imports of certain types of seafood from China, the Chinese government promised Friday to cooperate in tackling its food safety problems but urged a quick resolution. - NY Times