Chicken on a Stick can be found at street vendor stands across the world but now you can make it right at home. Let Jim and Marilyn Bero show you how. Also, there’s a part of the garlic bulb that you might not be using.
THAI TORTILLA WRAP with CHICEN ON A STICK
1 pound boneless skinless chicken thighs, cut in half
Thread on a wooden skewer
Marinate 1/2 hour in a mixture of 1/4 cup soy, 1/4 cup of honey, 3 garlic cloves minced
Grill over medium heat 4 minutes a side
Remove thighs from skewers, place on a flour tortilla,sprinkle with lime juice
Cover with broccoli slaw drizzle with sriracha hot chili sauce and Thai sweet chili sauce (Mae Roy Brand)
Fold over each side, roll into a cylinder, grill seam side down, cook for 1 minute, turn over cook 1 minute
garnish with chopped cilantro and serve.
CIOPPINO WITH SAUSAGE SHRIMP AND BEANS
In a large saucepan heat 1/4 cup olive oil,1 fennel bulb( sliced thin), 2 shallots minced 12 teaspoon of salt and pepper
Cook for 4 minutes
Add 1 pound spicy Italian Turkey sausage, casing removed. Cook till brown (5 minutes)
Add 2 cups dry white wine,1/4 cup tomato paste, 3 cups chicken broth, 1 bay leaf
Cook over low heat for 10 minutes
Add 1 pound of shrimp,1 can of cannellini beans, rinsed, 1 cup of fresh chopped basil,1 teaspoon thyme, cook for 4 minutes
Season with salt and pepper
Serve in soup bowls with crusty bread
SCAPES AND ARUGULA PESTO
Blanche for 30 seconds 2 cups of scapes ( first spring growth of garlic bulbs) cut into 1/2 inch lengths
Puree in food processor
Add 2 cups of arugula, 4 cloves of garlic, salt and pepper to taste
Puree adding a stream 1/2 cup of olive oil
Add 4 tablespoons of lightly toasted walnuts or pistachios
Add in a stream 1/2 cup of olive oil
Add parmesan and lemon zest
ASPARAGUS SALAD
1 pound asparagus, ends trimmed
Mix with 1 tablespoon of olive oil
1/8 teaspoon salt and pepper
Bake at 450 degrees for 15 minutes
Turn once
Dressing
Mix 1 tablespoon of olive oil, salt a and pepper,
1 tablespoon lemon zest, 1 tablespoon minced shallots
1/2 teaspoon dijon mustard
Pour over cooked asparagus
Serve on a bed of arugula
Garnish with chopped hard boiled eggs
Sprinkle with parmesan
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