MAPLE-PEPPER MEAT SKEWERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Thread a small chunk each of Black Forest ham, weisswurst or bratwurst, and slab bacon onto 12 small skewers. Bake on a foil-lined baking sheet at 450 degrees F until just starting to brown, about 10 minutes. Mix 3 tablespoons maple syrup with a pinch of cayenne; brush on both sides of the skewers and sprinkle generously with coarsely ground black pepper. Continue baking until the bacon is crisp, 7 to 9 more minutes. Brush with the remaining syrup mixture and sprinkle with more black pepper.
QUEBEC MAPLE PORK SKEWERS
This is one of my favorite pork marinade! It tastes so good, everyone will want this recipe! You can also try this one with chicken. Enjoy! Note : the preparation time does not include the marinating time.
Provided by Peach01
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend all the ingredients for the marinade except the salt. Put the pork cubes in a large freezer bag, then put the marinade on top of the pork. Remove excess air from the bag and blend it well so all the pork cubes are covered in the marinade. Put the bag in the fridge for 6 hours or for the night.
- Use metal skewers to do this recipe.
- Set your oven on Broil. Put the pork & vegetables that you selected (I recommend bell peppers, onions, mushrooms, etc.) on your metal skewers. Put in the oven for 10-20 min (it depends of the force of your oven). Turn the skewers half-time so they'll cooked uniformly. Salt to taste before serving. If you salt the skewers before cooking them, the meat will loose a lot of juices, we don't want that! ;-).
- Serve on hot cooked rice or couscous.
- Bon appétit!
Nutrition Facts : Calories 273.8, Fat 9, SaturatedFat 2.9, Cholesterol 99.8, Sodium 662.8, Carbohydrate 14.7, Fiber 0.1, Sugar 12.1, Protein 32.3
PINEAPPLE PORK SKEWERS
Steps:
- Combine the brown sugar, garlic powder, onion powder, mango, and chipotle pepper in a food processor. Season with salt and pepper, then puree until smooth. Scrape the sauce into a bowl and add the pork, tossing to coat.
- Thread 6 wooden skewers with alternating pieces of pineapple and pork.
- Preheat a grill pan or outdoor grill to medium-high. Drizzle the skewers with oil and sprinkle with salt. Grill the skewers, rotating as needed and basting with any leftover mango sauce as you rotate, until the pork is cooked through and lightly charred at the edges, about 10 minutes. Serve hot.
PORK BELLY SKEWERS
Provided by Zak Pelaccio
Categories Garlic Pork Appetizer Braise Cocktail Party Party Coriander Chile Pepper Gourmet New York Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 60 skewers
Number Of Ingredients 27
Steps:
- Brine pork belly:
- Bring brine ingredients to a boil in a 6-quart pot, then simmer, uncovered, 20 minutes. 3Cool brine to room temperature, then chill until cold, about 3 hours, and up to 3 days.
- Cover pork belly with brine in a large heavy roasting pan, then chill 24 hours.
- Remove pork belly from brine, discarding brine, and rinse under cold water. Pat pork belly dry. Wash and dry roasting pan.
- Braise pork belly:
- Preheat oven to 225°F with rack in middle.
- Straddle roasting pan across 2 burners and heat oil over medium-high heat until it shimmers, then cook onion, garlic, and shallots, stirring occasionally, until golden, about 5 minutes. Add stock and bring to a boil, scraping up brown bits. Add pork belly and remove from heat.
- Cover roasting pan tightly with foil and braise in oven until pork belly is very tender, 3 1/2 to 4 1/2 hours.
- Remove pork belly (reserve braising liquid for another use) and cool to room temperature.
- Wrap tightly in several layers of plastic wrap and chill, pressed between 2 baking sheets with a weight (such as four 28-ounces cans) on top, 12 to 24 hours.
- Make chile sauce:
- Purée all sauce ingredients with 1 1/2 teaspoons salt in a blender.
- Skewer pork belly:
- Bring pork belly to room temperature, about 30 minutes. Cut lengthwise into 1-inch strips, then cut each strip crosswise into 1/3-inch-wide pieces. Thread each piece onto a skewer and brush with some of chile sauce.
- Prepare grill:
- If using a charcoal grill, open vents on bottom and light a large chimney starter full of charcoal (preferably hardwood), then dump coals out across bottom rack, leaving a space free of coals on one side of grill equal to size of pork belly, where it can be moved in case of flare-ups. When charcoal turns grayish white, the grill will be at its hottest and will then begin to cool off. Grill is ready when you can hold your hand 5 inches above grill rack directly over coals for just 3 to 4 seconds (medium-hot). If using a gas grill, preheat all burners on high 10 minutes, then adjust heat to medium-high.
- Grill pork belly:
- Oil grill rack, then grill pork belly, turning occasionally and basting with chile sauce once more, until well browned on all sides, 3 to 4 minutes total. Brush with more chile sauce.
MAPLE PORK AND PEACH SKEWERS
A winner in the Robert Mondavi "Art of the Skewer" contest, created by Lisa Keys. Cook time is marinating time, and doesn't include time to soak skewers.
Provided by FLKeysJen
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using bamboo skewers, soak them in one cup of chardonnay for 30 minutes prior to use.
- Rub pork all over with garlic-pepper seasoning.
- Cut chops into bite-size pieces and place in a glass utility dish.
- Blend maple syrup and Chardonnay. Pour over pork and let marinate for 15 minutes.
- Drain marinade into a small saucepan and bring to a boil; cook one minute.
- Alternate pork with pieces of peach and onions on skewers.
- Grill over moderate for about 10 minutes, turning occasionally and brushing with marinade.
- Serve over couscous, garnished with fresh herbs, if desired.
Nutrition Facts : Calories 387.7, Fat 13.5, SaturatedFat 4.6, Cholesterol 105.8, Sodium 68, Carbohydrate 23.3, Fiber 1.6, Sugar 19.5, Protein 39.6
PINEAPPLE & PORK SKEWERS
Kids will love these pork, pineapple and green pepper skewers, marinated for added flavour and cooked on the barbecue. Serve with rice or in pitta bread
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
- Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
- Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.
Nutrition Facts : Calories 260 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
GRILLED FRUIT SKEWERS WITH SPICY MAPLE CUMIN GLAZE
Provided by Chris Lilly
Number Of Ingredients 6
Steps:
- Build a charcoal fire for direct grilling. Soak the bamboo skewers in a bowl of water and set aside.
- Combine the glaze ingredients in a medium bowl and mix well. Add the fruit and toss gently to coat with the glaze. Cover and refrigerate.
- Thread the fruit on the soaked skewers, alternating each fruit type. Place the skewers on the grill and cook directly over medium-high heat for 1 1/2 minutes on each side, or until browned and caramelized. Serve warm.
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