Teriyaki Beef Kabobs

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There is something awesome about food on a stick. I’m not sure what makes it so awesome – all I know is no matter how old I get, I’m still a sucker for corn dogs and popcycles.

One of my favorite stick foods is kabobs cooked on the grill. I make them differently depending on the meat I’m using. When I opt for chicken or pork, I separate the veggies from the protein so that I can cook the meat all the way through and not over-cook the veggies in the process. I don’t worry about that when I make beef kabobs. I like my steak rare to medium-rare which is the perfect amount of time to make the veggies al denté, or a little bit crunchy.

For this recipe, I use a New York Strip steak for the meat along with red peppers, red onion and mushrooms. I brush on teriyaki sauce for a marinade and season it with salt and pepper. After a nice sear on the grill, the end result is juicy chunks of steak with a nice variety of vegetables – served all together on a stick!

BEHIND THIS BITE

Teriyaki Beef Kabobs

In my 12-plus years living in New York City I devoured a lot of street cart food – it’s as convenient as fast food is in the Midwest. My first apartment was near the 36th Ave. Stop on the N train in Astoria. Right underneath the stop (the N train is elevated in Queens) was a small Irish bar named McGrath's that was in business for more than 80 years, but closed in the summer of 2001.

I used to stop there for beers on my way home before it closed its doors. Every Friday and Saturday night an Eastern European man would set up his Kabob cart just outside the bar near the stairs to the train. He didn’t have much variety. Just an all-beef kabob with a piece of toasted bread, which really hit the spot after a few cold ones.

I’ll never forget being at McGraths one night when I noticed one of the regular patrons facing the corner and crunched over. She was a rather large lady and her body language seem to indicate something was wrong and she didn't want anyone to notice. I approached her to see if everything was ok, when she turned from her hidden spot in the corner I noticed she was chewing a mouthful of something with an empty kabob stick in one hand and a toasted piece of bread in the other. She nodded to indicate everything was ok and seemed a little embarrassed.

I had interrupted her clandestine swaray with a beef kabob from the snack peddler beneath the train stop!

I felt as though I had accidentally walked in on a roomate having sex — Which is comparable to the rush one would get from a grilled beef kabob after a few pints of beer near the 36th street stop in Astoria.

Eat well, cook often ...

THE RECIPE

Teriyaki Beef Kabobs

Serves 2; 30 minutes
1 lb New York Strip, steak cut into 1-inch cubes
1 Red bell pepper, cut into 1-inch pieces
8 oz Baby bella mushrooms
1/2 Red onion, cut into 1-inch pieces
1/2 C Tyriaki sauce
8 Skewers

Assemble and grill
Alternately place onion, peppers, mushroom and steak on skewers. Brush with teriyaki sauce, season with salt and pepper to taste. Let marinate 20 minutes then cook to desired doneness on a prepared grill. Rest 10 minutes, then serve.

Meatballs: A Savory Little Bite

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I love meatballs. They are versatile and unique to the individual that makes them. The Oxford Companion to Food by Alan Davidson sums up meatballs the best, he says, There are “many manifestations around the world of this item, which is essentially minced meat (of any edible animal) formed into a ball and cooked in various ways.” I like the “any edible animal” phrase. Makes me wonder if an explorer in Antarctica has ever tried to make meatballs out of penguin.

For this recipe, I use lightly sautéd vegetables to add an extra layer of flavor to the meatball instead of herbs or spices. The light cooking will remove the raw flavor. When raw garlic is added to a meatball mixture it can take over and turn it into a garlic ball. (same is true with meatloaf) These meatballs are browned in a skillet before finishing in the oven so that they have a nice crust on the outside. I served these individually with a simple marinara sauce. They work as a snack for a party or as a center piece of a family meal.

BEHIND THIS BITE
I generally try to avoid doing a recipe for sandwiches in consecutive posts. I had originally planned to make a pasta and meatball dish as the second part but I could not resist. I have a special place in my heart for meatball subs. (here I call it a boat – more on that later)

I went to visit Ball State University in the Fall of 1992 for orientation. I had been accepted for the spring semester and was summoned to get all the paper work finalized and see the beautiful campus located in Muncie, Indiana. It was my first glimpse of the place where I would spend the next four and a half years, earning a bachelors degree with two majors, journalism and history.

On that rainy fall day, I ate lunch at Subway. I ordered a Meatball Marinara Sub and proceeded to slop it all over my sweatshirt. Unscathed by the mess I had made of myself, I got my paperwork finished, toured the campus and got completely fired up to get started and join the group of people that will always be able to say they "went away to school." Everytime I eat a meatball sub it reminds me of the adventurous kid who took a chance and left the security blanket of home. Funny how a certain food or meal can remind you of such specific things in the past.

One thing I don't like about meatball subs is the mess. That is why I hollowed out a hoagie and stuffed it rather than cut it in half. It made for a much easier sub to devour - which I did in about three bites!

Eat well, cook often ...