by Foodlets in Family, July 14th, 2014
by FN Dish Editor in Recipes, June 20th, 2011
Tired of lackluster reactions to the phrase “dinner’s ready”? Try a trick I use on my brood and serve skewers. From sides to entrees, everything’s more festive on a stick, and the good news is, it’s pretty simple too.
1. Fish Skewers with Basil Chimichurri (pictured above): With bright pops of green basil sauce and juicy red cherry tomatoes, Melissa d’Arabian’s skewers turn fish from a picky eater’s no-no into a showstopper worth trying.
2. Pork and Pineapple Kebabs: Sure a pork chop is tasty, but chopping it up and serving it with fresh pineapple wedges transforms an otherwise average dinner into something special.
by Maria Russo in News, Recipes, May 13th, 2011
Duff Goldman is a master at baking cakes, but did you know he can cook, too? In this simple recipe, he takes five ingredients and serves up skewered smoked sausage with a dipping sauce that combines ketchup, hot sauce and spicy brown mustard.
Pair this dish with Duff’s Tangy Corn Relish.
Get the recipe: Grilled Sausage With Spicy Sauce
Browse more of Food Network’s kebab recipes.
by Secretary Confidential in View All Posts, November 21st, 2008
You’ve seen Guy’s Weird Spaghetti and Giada’s Baked Macaroni and Cheese Cupcakes. Let us now introduce you to a few more unexpected oddities, this time, those on a stick. From salad and tortellini to French toast and mozzarella, the possibilities of food on a skewer are simply endless. Check out our fun and easy recipes for breakfast, lunch and dinner that can be stuck on and bit off with ease.
Who says you have to eat salad with a fork? Food Network’s unique recipe for Salad on a Stick (pictured above) is the ultimate way to have fun with your food. Iceberg lettuce, cherry tomatoes, cucumber and carrot slices are layered high and drizzled with a creamy blue cheese dressing.
Serve your kids cool French Toast Kebobs from Food.com and they’ll actually want to eat breakfast before school. Cubes of baked bread are stacked high on a stick in between layers of fresh berries and bananas. Dunked in warm maple syrup, these kebobs are a sweet morning treat.
Today I headed to the kitchens for a legitimate reason this time (not scrounging for leftovers). I was asked to coordinate a little soiree. The reason? We’re celebrating the launch of our new UK Food site!
Whenever I head to the 6th floor (test kitchens and studios) I wonder if I’ll bump into any FN faves. On recent treks, I’ve spied Rachael and hubby, Bobby (he was in all black — very New York), Guy — sporting his signature sunglasses (yes, inside) and Anne Burrell as well. Of course, the best part of any 6th-floor adventure is Clarence, the security guard. He’s a gem who always has a smile ready for me.
Chef Bleifer and I went over options for hors d’oeuvres and drinks. His plan is to incorporate tasty recipes from the new site — synergy! On the menu: prosciutto-wrapped scallops (yum), thai chicken style skewers (double yum) and a blini with smoked salmon (curious). The delicious smells emanating from the kitchens got the best of me.
“What are they cooking?” I excitedly asked. Chef Bleifer encouraged me to take a peek. Sarah Copeland, head of recipe testing (title is actually “recipe developer”) , and team were busy testing for the FN Magazine’s spring issue. They told me I can’t reveal the test recipes, but here’s a hint: think iconic ballpark or carnival food. I didn’t get a taste, but if looks and smells could kill, no doubt the mag will be slaying your appetites come spring. That said, what are you favorite FN Magazine recipes? I’m voting on the Loaded Oatmeal Cookies — to quote my gal Rachael, YUM-O!
~ Secretary Confidential