Ham and Melon
Grilled Beef Kebabs
Basmati Rice
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
This is a menu for 2 but easily expandable to serve a crowd. Thoroughly coat all the ingredients in the marinade before assembling. Then you can refrigerate it all until ready. We're treating this as a summer picnic dinner, serving everything at once... Eat it however you choose... You could eat the melon and ham while the kebabs cook.
Melon with Ham
Total time: 10 minutes
This is a very subjective starter for all its simplicity. In Spain you would get 4 big wedges of a long, green melon somewhat similar to a honeydew but with a hint of watermelon. When I would ask what kind of melon it was, I would get an incredibly blank stare and a "how can anyone be that stupid!" look, along with the answer "It's melon!". The melon would be covered in Iberian, Serrano or Jabugo - types of Spanish dry-cured ham. In France you will get a small, orange Provençal melon with Bayonne ham. In Italy, a honeydew with Prosciutto. Why am I telling you all of this you ask? Because...
Ingredients:
- 1 melon, your choice Get whatever's in season and ripe (not watermelon) - preferably from a farm stand so it's local
- 6 - 10 paper-thin slices dry-cured ham, your choice: Prosciutto, Serrano..
Instructions:
- Cut the melon in half and scoop out (and discard) seeds.
- Cut into wedges. How many wedges you serve depends, (you guessed it) on the size of the melon.
- Arrange wedges on large plates, add ham around/over wedges and serve.
Savory Beef Kebabs
Total time: 45 minutes
These are best if prepared earlier in the day and allowed to soak up the flavors - plus it makes dinner a breeze! By doing the meat and some of the vegetables separately you can cook the skewers for different times: allowing the onion to get done to your liking without overcooking the beef.
Ingredients:
- 12oz (360gr) beef loin or sirloin, cut into 1 1/2" (3.75cm) cubes
- 1/2 yellow, orange or red bell pepper
- 1/2 green bell pepper
- 1 red or sweet onion
- 1 small - medium zucchini (courgette) 8" (20cm)
- 6 - 8 mushrooms, large enough to be skewered
- 6 - 8 large cherry tomatoes
- 4 - 8 skewers, depending on length if wood, soak in water while preparing the rest
- Marinade:
- 3 tbs olive oil
- 3 tbs ketchup
- 2 tbs Worcestershire sauce
- 1 tbs soy sauce
- 1 tbs chili powder
- 1 tbs paprika
- 1/2 tsp ground ginger
- 1 tsp garlic powder
- Hot pepper sauce or red pepper flakes - optional too hot for me ;)
Instructions:
- Put wooden skewers in water to soak.
- In small bowl whisk together all ingredients for marinade.
- Pour over meat and let marinate for 20 - 30 minutes, or longer.
- Clean mushrooms, removing stems. Add to marinade.
- Cut each half pepper into 1 1/2 " (3.75cm) squares.
- Peel and cut onion into 8 wedges.
- Cut zucchini into slices about 1/2 inch (1.25cm) thick.
- At this point you can set it all aside while the meat marinates, or assemble the skewers and allow to marinate on the skewers.
- To assemble:
- Remove meat and mushrooms from marinade.
- Put onions, zucchini and peppers in the marinade and stir to coat.
- Thread meat, tomatoes and mushrooms onto half of the skewers, alternating.
- Remove vegetables from marinade and thread onions, peppers and zucchini on the remaining skewers, alternating.
- To cook:
- Start to cook the vegetable-only skewers first, over indirect heat with the cover closed.
- After about 7 minutes, lift cover and turn vegetables, moving over direct heat.
- Add beef skewers over direct heat.
- Cook for 6 - 10 minutes, or until beef is done to your liking, turning halfway through cooking time.
- Vegetables should be crisp-tender.
- Remove and serve with Basmati Rice or Couscous.
- Could also be cooked under the broiler (grill) for 12 - 15 minutes, or until done.
Yogurt Dipping Sauce
Ingredients:
- 1/3 cup (3oz, 90gr) Greek or plain yogurt
- 1 tbs olive oil
- 1 tsp lemon juice
- 2 tsp snipped fresh mint leaves (spearmint) if you don't have any, you could use 1 tsp dried mint or leave it out
- 2 tsp fresh snipped chives
- 1 tsp fresh snipped tarragon
Instructions:
- Combine all ingredients in a small bowl.
- Mix well and refrigerate until ready to use. Serve with kebabs.
Basmati Rice
Total time: 20 minutes
Simple, fragrant, fluffy, quick-cooking ....for me, the perfect white rice for a side dish.
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) beef stock
- 1 tbs fresh chives
Instructions:1
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock or water and thyme.
- Cook rice for length of time on package.
- When done fluff with fork and serve.
Note: Vary the herbs based on the main course. If fresh are available use 1 tbs, snipped or minced and add during the last 5 minutes of cooking time.
Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl, small saucepan, lid, small
bowl, skewers, plate for holding stuff while
working,
barbecue grill
Soak skewers in warm water
Mix ingredients for marinade in medium bowl
Cut beef, add to marinade, stir to coat
Clean mushrooms, add to marinade, stir gently
Cut onion
Slice zucchini (courgette)
Cut peppers
Snip herbs
Make yogurt sauce, refrigerate
When ready:
If cooking immediately, light/turn on barbecue grill |
Remove meat and mushrooms from marinade
Put onion, pepper, zucchini in marinade, to coat
Thread meat, mushrooms, tomatoes on skewers
Thread onion, pepper, zucchini on skewers
Either cook or refrigerate
To finish: Melt butter for basmati
Sauté basmati
Add stock, herbs to basmati, cover, simmer
Put vegetable kebabs on grill, indirect heat
Clean, slice melon
Arrange melon, ham on plates or platter
Turn vegetable kebabs, move over direct heat
Put meat kebabs on grill, direct heat
Get Yogurt sauce from fridge
Fluff rice
Remove kebabs when done to your liking
Serve
all... Happy Summer
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