Recipe: Kabobs

Dijon-Rosemary Steak:

• 1 tablespoon Dijon mustard
• 2 tablespoons fresh rosemary, stemmed
• 4 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:

• 1 orange, zested, then juiced, remainder discarded
• 1 lemon, zested, then juiced, remainder discarded
• 1 lime, zested, then juiced, remainder discarded
• 4 cloves garlic, minced
• 1 tablespoon fresh tarragon leaves
• 1/4 cup soy sauce
• 1/4 cup canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:

• 3 cloves garlic, minced
• 2 shallots, minced
• 1 bay leaf (fresh or dried)
• 2 tablespoon fresh thyme leaves
• 1/4 cup finely chopped fresh Italian parsley
• 1 teaspoon chili pepper flakes
• 1/4 cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:

• Bell peppers
• Onions
• Cherry tomatoes
• Mushrooms
• Italian squash
• Baby potatoes, boiled until cooked through
• Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper
• If using bamboo skewers, soak them in water for 1 hour to retard charring.

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

Recipe: Citrus Rosemary Salt

• 1 tablespoon fresh rosemary leaves, chopped
• 2 tablespoons lemon zest
• 1/2 cup course salt

In food processor, process all the ingredients. Pulse until well blended. Set aside.

Recipe: Sloppy Joes

• 1lb Hamburger
• 1 Green Pepper
• 1 Onion
• 3/4 cup Ketchup
• 2tbs Vinegar
• 1tbs Sugar
• 1tbs Mustard
• Salt, Pepper, Garlic

Tired of "Manwhich"? These bad boys will cure the boring Sloppy Joe blues.

Cook Meat, Saute veggies, Combine everything and cook for 1 hr. Serve on bun

Recipe: Chocolate Chili Con Carne

• 3 pounds beef chuck
• Feshly ground black pepper
• Gray salt
• 1/2 teaspoon ground cinnamon, plus 1 teaspoon
• 1 teaspoon ground cumin, plus 2 teaspoons
• 2 tablespoons chili powder, plus 2 tablespoons
• Masa harina (Mexican corn flour)
• 1/2 cup extra-virgin olive oil
• 1/4 cup lard (Manteca)
• 4 red onions, peeled and minced
• 6 cloves garlic, minced
• 4 jalapeno peppers, sliced thin with seeds, stems removed
• 1/4 cup tomato paste
• 2 teaspoons dried oregano
• 2 to 3 (12-ounce) bottles beer
• 1 (12-ounce) can diced tomato in juices
• 1 quart chicken stock
• 3 (12-ounce) cans black beans
• 2 ounces bittersweet chocolate, cut into large chunks

Cut the chuck into ¾-inch pieces. Place the chuck in a large bowl. Season liberally with pepper, grey salt to taste, 1/2 teaspoon of the cinnamon, 1 teaspoon of the cumin, and 2 tablespoons of the chili powder. Mix this well and coat the meat with the masa harina.

Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then the coated meat, add the lard.  Brown the meat, this is super important and will make or break this dish.  Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to saute vegetables.

Add the onions and garlic and saute for 5 minutes over medium heat until they start to caramelize and get soft. Add the jalapenos and allow to cook for 2 more minutes until soft. Add the tomato paste, the remaining 2 teaspoons of the cumin, 1 teaspoon of the cinnamon, the oregano, and 2 heaping tablespoons of the chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes, and stir. Then add the reserved meat. Add chicken stock. Simmer for 1 1/2 hours until meat is tender.

Strain juice from the black beans, add the beans to the chili pot and bring up to simmer. Then add chunks of bittersweet chocolate. Stir until it melts. Serve immediately.  This also freezes quite well.