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Skewers

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NEWS
August 27, 2006
8 bamboo skewers, 10 to 12 inches long 2 mangoes, peeled and seeded 2 small papayas, peeled and seeded 1/4 to 1/2 pineapple, peeled and cored 8 strawberries Soak the skewers in cool water for 30 minutes. Preheat a gas grill to medium. If using a charcoal grill, build a fire and let burn until the coals are glowing red with moderate coating of white ash. Spread coals in even bed. Clean cooking grate. Cut fruits into relatively equal-sized pieces. Thread fruit onto skewers, alternating them.
NEWS
Scott Anderson | Culinary Passion | September 21, 2012
These pineapple swordfish kebobs are loaded with color and flavor. This also gives you a recipe that's easy on your wallet, your waistline and your time.  I prefer swordfish, but you can substitute chicken, pork, beef, shrimp or simply go vegetarian with this dish. The keys to this recipe are the simple ingredients put together on sticks that are marinated in General Tso's sauce just before grilling. Be sure to cut all ingredients to the same size and pre-cook tough cuts of steak so they do not under cook while your veggies slowly carbonize on your grill.  If you prefer to make up your own marinade, then try a 1 tablespoon of soy, 1 cup of orange juice and 1 tablespoon of honey mixed together.
NEWS
Scott Anderson | Culinary Passion | June 3, 2011
While I have previously listed beef skewers or city chicken recipes, this recipe is taking the simple beef kabob to the next level of flavor.   By incorporating a flavorful wine as the marinade for your vegetables and meat, you get loads of flavor and a deliciously simple meal that is ready in less than an hour. For this recipe, you want to get some really nice sirloin or rib eye. You don't need top-of-the-line filet mignon, but high-quality cuts certainly add to the tenderness and flavor of the finished dish.
NEWS
October 7, 1997
Red Zone Dipping Sauce 3/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon shallots 2 tablespoons paprika 2 teaspoons hot sauce, or to taste 2 6-ounce packages light garlic and spices cheese In a small bowl, whisk together olive oil, vinegar, shallots, paprika and hot sauce. In a separate bowl, soften cheese with spoon and gradually whisk in vinaigrette mixture. Thin with a little milk, if necessary, to obtain desired dipping consistency.
LIFESTYLE
August 18, 2013
Fruit takes on a whole new flavor when kissed by fire and flame.  Once the subtle sweetness caramelizes on the surface of the fruit, it makes for a delicious treat ready for dessert or a sweet side with your favorite grilled protein. I'm going to take baby steps in grilling, going from an easy recipe and building up to more complex recipes featuring sauces to accompany the tender, grilled fruit.  As always, feel free to make the recipe your own by adding your own fruit to the mix. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and chef ambassador to the Wisconsin Milk Marketing Board.
NEWS
By J.M. HIRSCH | July 15, 2009
When the burgers and frankfurters are done, keep the grill going for dessert. The heat helps caramelize the sugars in fruit, as in this recipe for grilled strawberries and bananas. Pineapple, plums, peaches and mango are other great options for grilled fruit. Alternatively, skip the ice cream and serve these berries and bananas over pound or angel food cake dusted with powdered sugar. GRILLED STRAWBERRIES AND BANANAS WITH ICE CREAM Start to finish: 15 minutes Servings: 4 2 tablespoons lime juice 2 tablespoons honey 1 tablespoon canola oil Pinch salt Pinch cinnamon 1 pint strawberries, hulled and halved 1 banana, sliced crosswise into 1/2-inch rounds 1 pint vanilla ice cream Whipped cream, to serve Heat a grill to medium.
NEWS
March 19, 1997
Ingredients: butternut squash radishes carrots turnips green onions Tools: garnishing tools - channel knife or a zester/scorer - or a sharp knife vegetable peeler vegetable slicer wooden skewers toothpicks bowl of ice water Directions for vegetable bouquets 1. Make a base from a butternut squash, which carves cleanly, doesn't discolor and won't topple over easily....
NEWS
October 26, 1999
photo and recipes from Dole Packaged Foods Company Halloween and kids, tricks and treats - it all adds up to party time. Here's a party menu for kids that's as much fun to create and decorate as it is to eat. The Halloween theme is full of possibilities, so kids can join in at every stage of the party planning. For starters, let them help with the invitations - construction paper, black and orange crayons and fanciful Halloween stickers of pumpkins and witches are all you need.
NEWS
Lynn Little | June 14, 2011
The outdoor grill is not just for meats, poultry and fish. Grilling also works well for an assortment of fruits and vegetables. The next time you're wondering what to serve with barbecued hamburgers, steaks, chicken or fish, look no further than your own garden. Grilling fruits and vegetables is an easy way to add color and variety, as well as nutrition, to any grilled meal. All kinds of vegetables can be grilled. Beets become sweet. Potatoes get crispy on the outside and stay sweet and moist on the inside.
NEWS
BY DANA CARPENTER | April 27, 2005
Spring has sprung, and I'm betting that you've dragged the grill back out onto the patio. We all know that grilling is a great way to cook a steak, burgers, chicken or ribs. But if you're not grilling your vegetables, you're missing out on one of the tastiest trends in cooking. The flavor of some vegetables improves so much with grilling that often kids who won't eat your typical boiled or steamed vegetables will enjoy them grilled. Besides, who wants to leave the party on the patio and schlep back into the kitchen to cook part of the meal?
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LIFESTYLE
August 18, 2013
Fruit takes on a whole new flavor when kissed by fire and flame.  Once the subtle sweetness caramelizes on the surface of the fruit, it makes for a delicious treat ready for dessert or a sweet side with your favorite grilled protein. I'm going to take baby steps in grilling, going from an easy recipe and building up to more complex recipes featuring sauces to accompany the tender, grilled fruit.  As always, feel free to make the recipe your own by adding your own fruit to the mix. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and chef ambassador to the Wisconsin Milk Marketing Board.
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NEWS
Scott Anderson | Culinary Passion | September 21, 2012
These pineapple swordfish kebobs are loaded with color and flavor. This also gives you a recipe that's easy on your wallet, your waistline and your time.  I prefer swordfish, but you can substitute chicken, pork, beef, shrimp or simply go vegetarian with this dish. The keys to this recipe are the simple ingredients put together on sticks that are marinated in General Tso's sauce just before grilling. Be sure to cut all ingredients to the same size and pre-cook tough cuts of steak so they do not under cook while your veggies slowly carbonize on your grill.  If you prefer to make up your own marinade, then try a 1 tablespoon of soy, 1 cup of orange juice and 1 tablespoon of honey mixed together.
NEWS
Melissa Tewes and Joe Fleischman | Your Health Matters | September 16, 2011
Special to The Herald-Mail By definition, an appetizer is a small dish of food or a drink taken before a meal to stimulate one's appetite. Depending upon your choice, appetizers can make or break your nutrition goals to consume a healthier diet. Appetizers can be eaten as the traditional definition describes but also can be used to avoid overeating, curve your appetite or as a wise choice for an entree.   If you choose to eat an appetizer as a precursor to your meal, be careful not to choose typical high-calorie, high-fat, high-sodium appetizers that many restaurants offer.
NEWS
Lynn Little | June 14, 2011
The outdoor grill is not just for meats, poultry and fish. Grilling also works well for an assortment of fruits and vegetables. The next time you're wondering what to serve with barbecued hamburgers, steaks, chicken or fish, look no further than your own garden. Grilling fruits and vegetables is an easy way to add color and variety, as well as nutrition, to any grilled meal. All kinds of vegetables can be grilled. Beets become sweet. Potatoes get crispy on the outside and stay sweet and moist on the inside.
NEWS
Scott Anderson | Culinary Passion | June 3, 2011
While I have previously listed beef skewers or city chicken recipes, this recipe is taking the simple beef kabob to the next level of flavor.   By incorporating a flavorful wine as the marinade for your vegetables and meat, you get loads of flavor and a deliciously simple meal that is ready in less than an hour. For this recipe, you want to get some really nice sirloin or rib eye. You don't need top-of-the-line filet mignon, but high-quality cuts certainly add to the tenderness and flavor of the finished dish.
NEWS
By J.M. HIRSCH | July 15, 2009
When the burgers and frankfurters are done, keep the grill going for dessert. The heat helps caramelize the sugars in fruit, as in this recipe for grilled strawberries and bananas. Pineapple, plums, peaches and mango are other great options for grilled fruit. Alternatively, skip the ice cream and serve these berries and bananas over pound or angel food cake dusted with powdered sugar. GRILLED STRAWBERRIES AND BANANAS WITH ICE CREAM Start to finish: 15 minutes Servings: 4 2 tablespoons lime juice 2 tablespoons honey 1 tablespoon canola oil Pinch salt Pinch cinnamon 1 pint strawberries, hulled and halved 1 banana, sliced crosswise into 1/2-inch rounds 1 pint vanilla ice cream Whipped cream, to serve Heat a grill to medium.
NEWS
August 27, 2006
8 bamboo skewers, 10 to 12 inches long 2 mangoes, peeled and seeded 2 small papayas, peeled and seeded 1/4 to 1/2 pineapple, peeled and cored 8 strawberries Soak the skewers in cool water for 30 minutes. Preheat a gas grill to medium. If using a charcoal grill, build a fire and let burn until the coals are glowing red with moderate coating of white ash. Spread coals in even bed. Clean cooking grate. Cut fruits into relatively equal-sized pieces. Thread fruit onto skewers, alternating them.
NEWS
BY DANA CARPENTER | April 27, 2005
Spring has sprung, and I'm betting that you've dragged the grill back out onto the patio. We all know that grilling is a great way to cook a steak, burgers, chicken or ribs. But if you're not grilling your vegetables, you're missing out on one of the tastiest trends in cooking. The flavor of some vegetables improves so much with grilling that often kids who won't eat your typical boiled or steamed vegetables will enjoy them grilled. Besides, who wants to leave the party on the patio and schlep back into the kitchen to cook part of the meal?
NEWS
October 26, 1999
photo and recipes from Dole Packaged Foods Company Halloween and kids, tricks and treats - it all adds up to party time. Here's a party menu for kids that's as much fun to create and decorate as it is to eat. The Halloween theme is full of possibilities, so kids can join in at every stage of the party planning. For starters, let them help with the invitations - construction paper, black and orange crayons and fanciful Halloween stickers of pumpkins and witches are all you need.
NEWS
October 7, 1997
Red Zone Dipping Sauce 3/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon shallots 2 tablespoons paprika 2 teaspoons hot sauce, or to taste 2 6-ounce packages light garlic and spices cheese In a small bowl, whisk together olive oil, vinegar, shallots, paprika and hot sauce. In a separate bowl, soften cheese with spoon and gradually whisk in vinaigrette mixture. Thin with a little milk, if necessary, to obtain desired dipping consistency.
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