I hit a neighborhood family event with the kids
last night that included visits with all of our
police and emergency services. This was a great
opportunity for the kids to have a positive experience
with these important “people in your neighborhood”
and I have to say they liked the K9 demonstration
and fire trucks the most…imagine that.

While I was checking out all the bells and whistles
on the biggest of the fire trucks it occurred to me
I of course have one in my kitchen but when was
the last time I even made sure it still worked?
What good is such an important safety tool like
this if come “go time” it fails? Scary thought am
I alone? Sometimes such a basic thing may not
occur to us until too late.

Well I found that my model was older and didn’t
even have a gauge so like my favorite motto “when
in doubt, throw it out” I went and got a new one
for around $20 that will last at least another
couple of years. I’m certainly not an expert but
I will say it’s a good idea to check or replace
yours if you’re not sure. Then be sure to keep
it somewhere clean and easily accessable too.

Today’s recipe for SPICY GRILLED SHRIMP is a hot
peppery one but nothing you should need to call
the fire dept. about. Note: if using wooden
skewers make sure to soak them in water for at
least 30 minutes prior to using. If you skewer
often you may want to invest in some reusable
stainless steel ones.

Enjoy! Marzee

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RECIPE: SPICY GRILLED SHRIMP
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INGREDIENTS:
1 lb medium shrimp, peeled and deveined
3 Tb olive Oil
2 Tb Tabasco sauce
2 Tb Apricot preserves
2 Tb Honey
1 Ts Red pepper flakes
1 Ts ground black pepper
1/4 Ts dried basil
1/4 Ts dried oregano
1/4 Ts dried rosemary
1 Ts minces garlic
3 Tb Lemon juice

DIRECTIONS:
Combine all ingredients in a large bowl and add shrimp.
Cover and chill at least 1 hour. Drain shrimp and discard
marinade. Thread shrimp on skewers and grill over medium
heat until shrimp is lightly charred and just-cooked
through, approx 5 minutes.

Yield: 4-6 Servings
Category: Seafood, shrimp, grill, spicy

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                  MARZEE’S CORNER
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                   SKEWER PREP TIPS:

You need to prepare your skewers before you try cooking
with them. If you use reusable metal skewers all you need
to do to prepare them is to gently coat them with oil.
The oil needs to be one that will withstand high heat,
such as vegetable or canola oil. Wooden skewers need to
be soaked before they are used to keep them from burning.
Soak your skewers for about an hour in plain water or
chicken or beef broth. Using broth will help to season
the food as it cooks. Well-soaked skewers will keep flames
at bay.

Thread the Skewers Smartly. When you slide your food
to be cooked onto your skewers, do it smartly. Although
classic shish-kabobs feature both meat and vegetables,
you’ll get a better cooked final product by keeping
vegetables on one skewer and meat on another. The reason
for this is that vegetables and meat do not have the same
cooking times. If you try putting both foods onto one
skewer you’ll end up with overcooked vegetables or
undercooked meat.

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          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/

It’s so easy to make “shish kabobs” at home and it is a
way to stretch the budget a little more on meats. If you
combine vegetables and fruits along with your choice of
meat, you literally have a meal on a stick and can take
it anywhere. Not only have I included a great recipe for
EASY CHICKEN & BACON SKEWERS today, this issue is also
chocked full of helpful hints & tips to keep in mind when
“bobbing” on the bbq. This Summer fun food-on-a-stick is
quick easy and colorful too.

Enjoy! Marzee

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RECIPE: EASY CHICKEN & BACON SKEWERS
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INGREDIENTS:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves – cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks

DIRECTIONS:
In a large bowl, mix the soy sauce, cider vinegar, honey,
and canola oil. Stir in the mushrooms and green onions.
Place the chicken in the mixture. Cover, and marinate in
the refrigerator at least 1 hour. Preheat an outdoor grill
for high heat, and lightly oil grate. Wrap the chicken
chunks with bacon, thread onto skewers. Alternate with
mushroom halves and pineapple chunks. Arrange skewers on
the prepared grill. Cook 15 to 20 minutes, brushing
occasionally with remaining soy sauce mixture, until bacon
is crisp and chicken is no longer pink and juices run clear.

Yield: 6 Servings
Categories: Grill, Meats

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                  MARZEE’S CORNER
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  HELPFUL SHISH KABOB TIPS & HINTS:

* Wooden bamboo skewers are inexpensive and easy to find,
but they must be soaked at least 30 minutes in water
(preferably warm to the touch) prior to use. This keeps
them from easily catching fire. If you get into the
shish kebab habit, then you may wish to invest in
stainless steel resusable skewers.

* Wash all meats and seafood thoroughly and pat dry before
skewering and adding to marinade.

* Meats should optimally be cut in uniformly-sized 1 to
2-inch cubes for quick and even cooking.

* Parboil vegetables such as bell peppers, zucchini,
carrots and other dense foods before skewering if you
like them fully-cooked in the end product. Baby new
potatoes can be scrubbed and par-boiled in skins or use
canned whole potatoes.

* When using marinade, a large heavy-duty plastic zip or
cooking bag works great for prepared skewers. Be sure
to get most of the air out before sealing so the
contents are covered with the marinade, and turn the
bag often while marinating.  Do not reuse the marinade!

Alternate meat with vegetables and fruit on the
skewers. Be creative.

A light spray of cooking oil will help keep the kebabs
from sticking, as you need turn the kebabs often for
even cooking.

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Viral Videos on the Net at EVTV1.com
 http://www.evtv1.com/

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