Sunday, June 16, 2013

Dragon Bites

Happy Father's Day Everyone!!
Fire up the grills and relax, because we are letting another marinade do the work today, even though we are still wearing hoodies in the Midwest in mid-June, really?   Summer is coming, and this weekend's recipe is about heat and grilling--either for real or in a grill pan!  Plan ahead since the meat needs to marinate for at least 4 hours!

This marinade can be used for steak or chicken since steak is not a college student staple by any means, but on occasion, have everyone pitch in when you see a sale; or, have the house purchase a membership to Costco so that bulk meat, veggies, freezer goods, and staples can be bought at a reasonable rates.



Beware! This is marinade is meant to be hot, so if you are worried you'll render the meat inedible, or you just can't handle it, tone the spices down about 50 percent!  And whoever eats at the table tonight...no whining!  Put a few of these bites into a pita pocket and add a few veggies--great meal and you are good to go!


Equipment:
Marinating Dish or Freezer Size Zip Lock Bags
Functional Stove and Grill or Saute pan
or
Available Grill-charcoal or gas
Bamboo Skewers, soaked in water
Toothpicks


Ingredients:
2-3 Sirloin (or Chicken Breasts), cut into 1 inch cubes

1 cup Olive Oil
1/2 cup Soy Sauce
4 tsp salt
4 tsp pepper
2-4 tsp cumin
2-6 tsp cayenne pepper
3 Tbls brown sugar
2-3 garlic cloves, minced
Lime juice
2-3 Tbls honey

Dipping Sauce:
1 cup mayo
1/4 cup chipotle peppers (canned) or 1/4 tsp cayenne + 1/2 tsp curry
1/4 cup lime juice
1/2 tsp salt

Instructions:
1. Wash your hands.
2. Cut steak or chicken into 1" cubes approximately
3. Combine all ingredients from olive oil to honey in a small mixing bowl.






4. Pour marinade over meat and marinate for 4 hours at least

5. Make your dipping sauce by combining the other ingredients and adjust to taste.

6. If grilling, skewer up the kabobs with 5-6 cubes, and grill for approx 5 minutes on each side. (It depends on how well done you like your meat.)
7. If pan-grilling or searing, simply brown the meat in the skillet to your preferred done-ness level.




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