As the weather gets warmer we've been trying to come up with new ideas for summer cooking. We hadn't grilled anything in test kitchen before, so Dad suggested making kabobs. We've made kabobs in previous seasons, so we decided that the experimental part of this week would be the marinades we used on the meat and veggies.We made one marinade recipe and "tested" two other pre-made bottle brands. The Peanut-Ginger Chicken recipe is available from allrecipes.com. I halved the marinade ingredients because I only had 1.5 pounds of chicken available and we were planning on making some beef kabobs too. I really liked the creamy and spicy flavor of this marinade and I think it would probably work great with the chicken stir-fried in a wok and served over rice. For the beef, we used an A-1 marinade and a herb and garlic flavor from Lawry's. Both had excellent flavor even if we could tell which was which after grilling.
Our only hiccup was I left the recipe at home and thought everything only needed to cook for 8-10 minutes total. This seemed reasonable since the pieces of meat were so small. After about 15 minutes, we took everything off the grill to find very rare beef and a few squishy pieces of chicken. So back on the grill they went until we were certain that there was no clucking or mooing left. Later that night at home, I checked the recipe to find a recommended 8-10 minutes per side. Yeah, that makes a little more sense! The meal was complemented by Mom's delicious macaroni salad and the Banana Split Cake for dessert.
(Test Kitchen will return June 16th as we will be temporarily interrupted by work and vacation.)
No comments:
Post a Comment