Spice Isalnds Coconut Chile Pork Kabobs w/ Sambal

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This recipe calls for fish sauce, which is an acquired taste, so add more or less, depending on how much you like it. Sambal oelek is a condiment commonly used in Indonesia and Malaysia, Sambal means hot sauce in English, and it’s staple in kitchen, generally is very spicy, and can be used as a garnish or accompaniment. Here it used as an ingredient in the marinade; it is available in Asian markets. These kabobs are a great start to any Asian or Indian meal.

Ingredients

Sambal Marinade

  • ½ cup coconut milk

  • 2 green onions, minced

  • 2 tablespoons Sambal Oelek

  • 1 tablespoon lime juice, fresh preferred

  • 1 tablespoon sugar

  • 1 tablespoon chopped fresh cilantro

  • 2 teaspoons fish sauce

The Pork

  • 1 ½ pounds boneless pork, cut in 3/4-inch cubes

  • Dipping Sauce: Commercial Sambal Oelek

Instructions

Combine all the ingredients for the marinade in a bowl and toss the pork in the mixture to coat well. Marinate the pork, covered, in the refrigerator for 2 to 3 hours.

Thread the pork cubes on skewers and grill over a medium-hot grill for about 10 minutes until done. Cut open a sample to check for doneness. They should be browned and crisp. Serve with the dipping sauce.

 

Grilled Peach Halves w/ cheese chipotle raspberry puree

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Do not peel the peaches. The Chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese.

Ingredients

  • 2 tablespoons brown sugar

  • 2 tablespoons lime juice

  • 3 tablespoons raspberry vinegar

  • 2 firm ripe peaches, cut in half vertically, pits removed

  • Finely chopped walnuts for garnish

  • Cheese Filling

  • 2 tablespoons cream cheese, at room temperature

  • 2 tablespoons goat cheese, at room temperature

  • Raspberry Puree

  • 1 1/2 cups frozen raspberries

  • 1 teaspoon lemon juice

  • 1 tablespoon sugar

  • ½ teaspoon ground chipotle chile

Instructions

Combine the brown sugar, lime juice, and vinegar in a small saucepan and simmer for 10 minutes to thicken slightly. Remove from the heat, allow to cool, add the peaches, and marinate for an additional 20 minutes. .

In a small bowl, mix the cheeses together and let sit at room temperature for 30 minutes to blend the flavors.

To make the puree, slightly thaw the raspberries. Place all the ingredients in a blender or food processor and puree until smooth.

Remove the peaches from the marinade and place them in a grill basket with handles. Grill them flesh side down over a medium-hot fire. Grill for 2 to 3 minutes until the grill marks show. Turn and grill until the peaches are soft.

To serve, spoon some of the raspberry puree on a dessert plate, place the peach cut side up on the sauce. Put a dollop of cheese in the center of the peach and top with additional puree, and garnish with the walnuts.

Grand Marnier Ancho Chocolate Dessert Kabobs

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A purchased cake works well in this recipe and you don’t have to go to the trouble of baking one from scratch. You can substitute Kahlua or other coffee liqueur for the Grand Marnier, and you can use other fruits such as pineapple.

Ingredients

Grand Marnier Sauce

  • 8 ounce milk chocolate bar

  • 1 cup heavy cream

  • 1/4 cup Grand Marnier or other orange flavored liquor

  • 1 1/2 teaspoon ground ancho chile

The Fruit Kabobs

  • 1 medium ripe peach, peeled, cut into wedges

  • 1 sightly under ripe banana, cut into 1-inch cubes

  • 12 1-inch cubes angel food cake

  • Grated orange peel, fresh mint leaves for garnish

Instructions

Soak 4 wooden skewers in water for 30 minutes.

 

To make the sauce, break up the chocolate and melt it in a saucepan over very low heat. Add the cream, stir well, and remove from the heat. Add the Grand Marnier and chile and stir well.

Using two skewers together to prevent flopping, thread the peaches, bananas, and cake onto the skewers.

Grill the kabobs directly over medium heat until the cake is toasted, turning once.

To serve, remove the fruit and cake from the skewers and place on plates. Drizzle with chocolate sauce, and garnish with orange zest and mint leaves.

 

Grilled Mediterranean Potato Salad with Yogurt-Cayenne

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A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing! You could also allow the potatoes to cook first.

Ingredients

Yogurt-Cayenne Dressing

  • 1/4 cup plain yogurt

  • 1 tablespoon Dijon mustard

  • 2 teaspoons cider vinegar

  • 1/4 teaspoon ground cayenne

  • Salt to taste

Grilled Mediterranean Potato Salad

  • 6 small red potatoes, diced into eighths

  • 1 small red onion, thickly sliced

  • 2 tablespoons olive oil

  • ½ cup chopped New Mexican green chile

  • 2 tablespoons chopped Italian parsley

  • 1/3 cup sliced stuffed green onions

Instructions

Combine all the ingredients for the dressing and allow to sit at room temperature for 30 minutes to blend the flavors.

In a bowl, toss the potatoes and onions in the oil. Place the potatoes in a vegetable basket and place on the grill. Grill for about 15 minutes over a medium fire, shaking the basket often and watching for flare-ups from the olive oil. Add the onions and grill for 5 more minutes. Remove from the grill and chop the onions.

In a bowl, combine the potatoes, onions, and chile with the dressing until coated. Add the remaining ingredients, toss to mix and serve.