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A FRESH Point of View: Take a stab at it!

There is something primal about foods that you eat on a stick. You can call them kabobs, kebabs, satays or skewers: it’s all on a stick of some sort. It’s just the act of stabbing and chewing that is cool. I know a family who has a great “stab your food night” tradition that really impressed me. This family is my dear Freshie friends the McElfishes. It was one night while dinning with them that the concept of stuff on sticks really impressed me. And I soon realized that you can stab or skewer many yummy things.

There are just as many options of how one might skewer as well as what you might skewer. Of course you have your traditional non-stick metal skewer, which is really designed for open grills and in ovens. These little swords are really durable and hold up to the weight of more hefty ingredients like succulent chunks-o-beef. Then you have the more disposable and inexpensive option of toothpicks, wooden or bamboo skewers. Which during a party situation can be quite delightful in lightening the cleanup duty for the hostess!  You can find all these options at FRESH in our House wares department.

To get your own stab–a-thon going, here are some easy ways to enjoy taking a stab at it!

Caprese on a Stick
With a toothpick stab a small cube of fresh mozzarella (1/2 inch square cube), then layer in a fresh basil leaf and add a grape tomato, and drizzle with good olive oil and balsamic vinegar. You can get real wild by adding a sliver of prosciutto around the mozzarella for grand punch of flavor.

Watermelon Caprese on a Stick
For a fruity FRESH take on caprese, use a melon baller to create little spheres of watermelon.  With a toothpick skewer a watermelon ball then layer a fresh basil leaf between a cube of mozzarella. Drizzle with a mixture of honey and balsamic. I had a FRESH watermelon yesterday and they are in their peak season of flavor!

Now on to the main event!

Spicy Mango Beef on a Stick
DIPPING SAUCE
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup mango preserves

MARINADE
1/2 cup apple juice
1/4 cup teriyaki sauce
1 tablespoon honey
1/2 cup mango preserves
1 clove garlic, minced
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 pound flank steak, sliced across the grain 3/8-inch thick

10 bamboo skewers, soaked in water for 20 minutes

Stir together the mustard, 1/4 cup honey, and 1/4 cup mango preserves in a small bowl to make a dipping sauce; set aside. Beat together the apple juice, teriyaki sauce, 1 tablespoon honey, 1/2 cup mango preserves, garlic, cayenne pepper, salt, and black pepper in a bowl until blended. Add sliced flank steak and toss to coat. Set aside to marinate 10 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove the steak from the marinade, and discard the remaining marinade. Thread the steak strips onto the soaked skewers. Cook on the preheated grill to desired degree of doneness, about 1 minute on each side for medium. Serve accompanied by the Dijon dipping sauce.

View this recipe to print or add items to your Shopping List.

I always end my meals with something a little sweet!

S’mores on a Stick
It might be radical to mess with perfection but what the heck!  There is a miraculous relationship that happens between the toastyness of marshmallows, melty gooey chocolate, and crunchy graham crackers. And now you can have it on a stick! Toast your marshmallow on the open flame with a long bamboo skewer that has been soaked in water. Dip in melted chocolate. Roll in crumbled graham. Enjoy this orb of grand delight!