Recipes

Chef Michael's Surf, Turf and Grind Kabob

Monday, June 18, 2012
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recipes

Courtesy of Park Grill Chicago Executive Chef Michael Wallach.

Skewers:
Yield 4 mini Kabobs (double the recipe and place onto 10" skewers for an Entrée size)
Ingredients:
4 Jumbo Shrimp
4 1.5-2oz beef cubes
4 1" Sausage Pieces
4 6" Skewers
Salt and pepper to taste

Chimichurri Sauce:
Yield 1 Cup
Ingredients:
1 Cup Italian Parsley
one-half Cup EVOO
1/4 Cup Red Wine Vinegar
one-half Cup Cilantro Leaves Fresh
2 Cloves Garlic
one-half Tsp. Crushed Red Pepper
one-half Tsp. Ground Cumin
one-half Tsp. Kosher Salt

Method:
Place all Ingredients into a food processor, and pulse until blended well.
Place in cooler until ready to use.
Pull out at least 15-20 min before use to allow the mixture get to room temperature.
Use as dipping sauce or brush on grilled items.

Slaw Ration:
1 qt slaw mixture to 6 fl oz dressing (more or less to taste)

Garden Vegetable Slaw:
Yield 4qt
Ingredients:
1 Zucchini
1 Yellow Squash
1 Head Bok Choy
1 Carrot Peeled
1 Red Pepper
1 Green Pepper
one-half pc Green Cabbage
1 Red Onion
one-quarter bunch Parsley, Leaves only
one-quarter bunch Cilantro, Leaves Only

Method:
Julienne all ingredients. (Only julienne the skin part of the Zucchini and Squash)
Do not use the seed areas because they will tend to make the slaw mealy.

Honey Chipotle Dressing:
Yield 12oz
Ingredients:
1 Cup Mayonnaise
2 oz Clover Honey
1 and 1/2 oz Chipotle Puree
1 Lime Juice
1 and 1/2 tsp Kosher Salt
2 oz Apple Cider Vinegar
Black Pepper To Taste

Method:
Mix all ingredients and add to the julienne vegetables
Toss by hand until they are all evenly coated.
Allow to sit for a few minutes to absorb the dressing.
Toss Slaw again right before service to coat evenly.


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