How To make Corn And Pork Kebabs with Rosemary Green Beans And Potatoes
Ingredients
8
each
skewers, metal or bamboo, 10-inch
4
each
corn, ears, large, fresh
2
each
pork, tenderloins
2
tablespoon
vinegar, red-wine
6 1/2
teaspoon
oil, olive, extra-virgin
2
teaspoon
red pepper flakes, dried, hot
1
teaspoon
salt
1
pound
beans, green
1/2
pound
potatoes, boiling
2
teaspoon
rosemary, leaves, fresh
2
teaspoon
garlic, minced
Directions:
Prepare grill and if using bamboo skewers soak in water 30 minutes.
Shuck corn and cut crosswise into twenty-four 1-inch pieces. Cut pork into thirty-two 1-inch pieces. Thread 3 pieces corn and 4 pieces pork onto each skewer.
In a small bowl whisk together 1 tablespoon vinegar, 4 1/2 teaspoons oil, red pepper flakes, and salt and divide red pepper mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices).
Brush kebabs with red pepper mixture from 1 bowl and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked through, 15 to 20 minutes. With a clean brush coat kebabs with red pepper mixture from other bowl.
While kebabs are grilling, trim and halve green beans. Cut potatoes into 1/8-inch-thick slices and finely chop rosemary. In a steamer arrange potatoes and layer green beans on top. Steam potatoes and green beans over boiling water, covered, until potatoes are tender, 6 to 8 minutes.
In a large bowl whisk together remaining tablespoon vinegar, remaining 2 teaspoons oil, rosemary, garlic, and salt and pepper to taste. Add hot vegetables and toss to combine.
Serve kebabs with vegetables.
How To make Corn And Pork Kebabs with Rosemary Green Beans And Potatoes's Videos
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Corn and Beans Githeri, Looking so Good | Fall Dishes | One Pot Cooking
The cold season is here with us again and all I want for dinner is something warming ,comforting and familiar at the same time.
This corn and beans or Kenya Githeri recipe ,does this for me in just one pot.
INGREDIENTS NEEDED
4 Cups corn ( preferably dried ), fresh works too
2 Cans red kidney beans ( low sodium or no salt added ) Dried works too. Drained and Rinsed
2 Tbs Vegetable oil
Boiling corn
4 cups water
2 Bay leafs
Pinch dry thyme or fresh
Pinch Dry Rosemary or fresh
Making the Dish
1 White onion, peeled and sliced
1 Tbs Garlic, chopped
1tbs Ginger, minced
1Tbs Cumin coriander
1 Tsp Paprika
1/2 Tsp Chili powder
1/2 Tsp Thyme, dried or fresh
Pinch Rosemary dried, or fresh
1Tbs Tomato paste
2 Ripe tomatoes, diced
1 Medium carrot, peeled and diced
2 Medium sweet potatoes, peeled and cut bite size
1 Small bunch fresh kales, picked and rough chopped
1 Tsp Balsamic
1 Tbs Worcestershire sauce
1 Small bunch cilantro chopped for cooking and garnishing
Salt and pepper to taste
Pork and Pineapple Luau Kabobs - Crockin' Girls
ALOHA! Summer parties are right around the corner and we are gearing up! If you are looking for a fresh new dish to serve your guests, this kabob style recipe is perfect! Tender pork, and flavorful pineapple and veggies will bring the wow factor! Let's party!
Ingredients
1 ½ to 2 pounds pork loin roast, cut into 1-inch pieces
1 fresh pineapple, chunked
2 large green bell peppers, chunked
1 large red onion, chunked
1 (18-ounce) bottle Hawaiian barbecue sauce (or regular barbecue sauce if you can’t find Hawaiian)
¼ cup hoisin sauce (usually found by the Asian sauces)
1 ( 6-ounce) can pineapple juice
Skewers
Serve with rice if desired
Directions
Step One
In a large mixing bowl, add roast pieces, pineapple, bell peppers and onion.
Step Two
In a smaller bowl, mix together barbecue sauce, hoisin sauce, and pineapple juice. Pour over roast mixture and stir well.
Step Three
Begin skewing kabobs, and place in slow cooker.
Step Four
Cover and cook on LOW for 4 to 5 hours.
Step Five
If you do not want to make kabobs, you may add meat and barbecue mixture to the slow cooker. Cover and cook on LOW for 4 to 5 hours.
Step Six
Serve with rice if desired.
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Grilling in the Hamptons
-- Out in the Hamptons, everything has to look fabulous poolside. And while I've worked all winter to do my bikini justice, I think that my grilled corn and zucchini salad and my rosemary kebabs will steal the show (chalk it up to their New Jersey, farm-raised upbringing). Dessert? Grilled peaches from your Southern peach. I think the Long Islanders might keep us around for the season. --Brooke Parkhurst
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