Saturday, July 23, 2016
Steak Kabobs and Panna Cotta
This is my version of the Savory recipe -
¼ cup lemon juice
½ cup olive oil
1 tsp crushed red pepper
8 oz sirloin steak
1 focaccia round
½ red onion
1-pint cherry tomatoes
1/4 cup chopped Italian parsley
Heat a gas or charcoal grill to medium-high heat. Place in a bowl the lemon juice, oil, red pepper, salt (in moderation) and pepper to taste. Whisk until combined. Cut the steak into 1-inch cubes.
Place the steak in a resealable plastic bag with half the marinade and allow to sit for at least 20 min. at room temperature. For added flavor, chill marinade for up to 12 hours. Brush the bread on both sides with a little of the marinade. Cut the red onion into 1-inch squares.
Carefully skewer the steak cubes, and red onions onto the skewers. Place the skewers on the barbecue and grill for about 8–10 min., turning so each side browns. Remove skewers from grill and leave to rest for 5 min., loosely covered with foil.
While kebabs are resting, grill the bread for about 2 min. or until golden and crisp, turning once. Slice the tomatoes, then toss with the parsley and remaining marinade. Serve kabobs with grilled bread and tomato salad.
I have to say the best part of this recipe was the Focaccia. Who's surprised I said that?
1 cup heavy cream or half-and-half
2 tbsp sugar
1/2 teaspoons of vanilla extract
1/2 packet powdered unflavored gelatin
1 1/2 tbsp cold water
4 Mini Graham Cracker Pie Crusts
Heat the heavy cream or half-and-half and sugar in a saucepan . Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Divide the Panna Cotta mixture into the Mini Graham Cracker Pie Crusts, then chill them until firm, which should take about 2 hours.