• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Robert Forto

  • Home
  • About
  • Blog
  • Rants & Reviews
  • Team Ineka
  • Dog Training
  • Seminars
  • Contact

two guys and a grill

Recipe Rants: Alehouse Beef-and-Potato Skewers

August 12, 2012 by robertforto Leave a Comment

We are always searching for new and unique ways to prepare food. Whether it be purely Alaskan recipes or new takes on old favorites, we share them on RobertForto.com under our Recipe Rants category.
Sirloin is an outstanding beef cut for kabobs. Use red-skinned or Yukon Gold potatoes or a combination for a particularly attractive presentation. Mushrooms or parboiled carrot chunks would be good additions to the skewers. We used London Broil and it turned out fantastic!

Ingredients:

  • 1 lb. small red-skinned or Yukon Gold potatoes, each about 1 1/2
    inches in diameter or cut if larger

For the alehouse marinade:

  • 3/4 cup ale or beer. We used Alaskan Summer Ale
  • 1/3 cup beef broth
  • 1/3 cup spicy tomato juice
  • 1 Tbs. Worcestershire sauce
  • 1/2 to 1 tsp. hot-pepper sauce, such as Tabasco. We used Franks
  • 1 Tbs. chopped fresh thyme
  • 1 Tbs. chopped fresh oregano
  • 2 fresh or dried bay leaves, broken in half
  • 1 1/2 lb. boneless London Broil, about 1 1/2 inches thick, cut into
    1 1/2-inch cubes

Directions:

Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the potatoes and cook just until they can be pierced with a knife but are not completely tender, 8 to 10 minutes. Drain well and set aside. (The potatoes can be parboiled up to 4 hours in advance and kept at room temperature.)To make the marinade, in a shallow, nonreactive dish just large enough to hold the meat, combine the ale, broth, tomato juice, Worcestershire, hot-pepper sauce, thyme, oregano and bay leaves and mix well. Add the meat and turn to coat on all sides. Cover and refrigerate for at least 1 hour or up to 4 hours. Add the potatoes to the marinade during the last 30 minutes.Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack.Remove the meat and potatoes from the marinade and discard the marinade. Thread the meat and potatoes alternately onto 8 metal skewers, dividing the ingredients evenly.

Grill the skewers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning to char all sides, until the potatoes are browned and the meat is cooked to your liking, 7 to 9 minutes total for medium-rare meat.

Transfer the skewers to warmed individual plates and serve immediately. Serves 4.

Adapted from  a recipe found on Williams-Sonoma.com

Enhanced by Zemanta

Filed Under: Alaska, Daily Post, Recipe Rants Tagged With: Barbecue grill, Bay leaf, Marination, Michael McLaughlin, Michele Forto, Oxmoor House, recipe rants, robert forto, Tabasco, two guys and a grill, Williams-Sonoma, Yukon Gold potato

Recipe Rants: Brown sugar-glazed pork with grilled corn

August 15, 2011 by robertforto Leave a Comment

I have to say that my son, Tyler and I are getting pretty good in the kitchen. Over the last couple weeks he and I have picked out a few different recipes from the book Real Simple: Dinner Tonight. Done!

Today we made brown sugar glazed pork with grilled corn on the new grill.

This quick recipe takes less than an hour from fridge to plate.

Ingredients

1/2 cup Worcestershire sauce

4 tablespoons brown sugar

1 pork loin (about 1 1/2 pounds)

Kosher salt and pepper

4 ears corn, shucked

2 tablespoons unsalted butter

2 scallions, sliced

Preparation

  • Heat grill to medium-high. In a small bowl, mix together Worcestershire sauce and brown sugar.
  • Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning often, until the internal temperature registers 145 degrees, 20 to 25 minutes, brushing with the brown sugar glaze during the last five minutes of cooking. Let rest for at least five minutes before slicing.
  • Meanwhile, grill the corn, turning occasionally, until tender and slightly charred, 6 to 8 minutes. Cut the kernels off the cobs into a medium bowl and toss with butter, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve the pork.

This meal turned out great! The sweetness of the brown sugar and the tartness of the Worcestershire was a very nice compliment to the pork.

This quick and easy meal is great for a mid-summer’s night and hearty enough for an active family.

Related articles
  • A Peachy recipe For a Rainy Day (caridwen.wordpress.com)
  • Pulled Pork & Peach Pies (madefromscratchinbk.wordpress.com)
Enhanced by Zemanta

Filed Under: Alaska, Daily Post, Recipe Rants Tagged With: alaskan life, Barbecue sauce, Brown sugar, cooking, Pork, recipe rants, robert forto, Top, two guys and a grill, Worcestershire sauce

Primary Sidebar

Follow Us

  • Twitter
  • Facebook
  • Instagram
  • RSS Feed
  • LinkedIn

Listen to Dog Works Radio

Copyright © 2022 · Metro Pro on Genesis Framework · WordPress · Log in

 

Loading Comments...