Did any of you make Moink Balls for your man???
If you answered “no” to both those questions, you have no one to blame but yourselves. I did my best for you.
But that is old business. Time for today’s post with an explanation of what I call “Faux Grilling”.
It has just been too cold, windy and nasty around here to do any grilling. Unusual for Kansas, but I really can’t remember a day since Christmas when it was above 40 degrees. I did my mandatory, “I can still grill in the cold and snow” session just to prove I could. But it is just no fun.
So, I started “Faux Grilling”. It is pretty easy. I have made Moink Balls, shrimp, pineapple wrapped in bacon (that’s a post for another day) and now Salmon skewers. So, I guess it is time I explained the process.
You need skewers. The flat kind work best so the do not roll. If you don’t have flat skewers, you can use 2 of the long “toothpick” style and create a flat type. In the photo on the right, I am showing the look that you want. I skewered the meat, and suspended the skewers between the sides of a small casserole dish. These were single round toothpick style, and my first efforts at “Faux” grilling. They worked… OK, but when I moved to flat skewers, I was able to turn them and grill top and bottom…
Once I have the meat positioned correctly, I just put them in the oven, set on broil and instead of direct heat grilling over coals, I am direct heat grilling under a heating element.
Til I move to a tropical Island (next week), as long as I live in Kansas in February, this is as close to grilling as I am going to get.
But before I leave you for the week, I want to share this quick, easy and great tasting recipe. This post is part of a cultural exchange program called TASTE AND CREATE! Once a month, Taste and Create pairs you with another blogger. You are asked to look over their blog and cook something from it. This month I was paired with Marthe from the Netherlands. Her blog, CULINARY DELIGHTS was great fun to look over. While she is native born Dutch, she does write in English, and very well. You would never guess this was her second language. Marthe makes lots of cupcakes and cookies; plays along with Tuesdays with Dorrie and Craving Ellie in My Belly. She started blogging about the same time I did. It was fun to get to know her.
But, I digress. here’s Marthe’s recipe for
Come back next week to see what I come up with during the next few days. It might be my first post after moving to the US Virgin islands… should be interesting.