Peruvian Style Kabobs

It is summer which means it is grilling season. Grilling is great, it offers bold flavor and lets one enjoy the fair weather. Unfortunately many people's idea of grilling is slapping some sort of meat product on a grate over a fire and charring it into some sort of alien compound sharing characteristic with leather and carbon. Needless to say, there are many options for grilling beyond the tired burgers and over-done steak. Chicken is a personal favorite; if done right. Chicken poses a challenge though. Unlike steak, it must be cook completely through to be safe. This often results in chicken that is dry and bland. However that does not need to be the fate of your grilling experience with chicken. Peruvian style kabobs offer a quick and easy way to enjoy juicy, flavorful chicken.

Peruvian Style Kabobs
Marinade
In large bowl combine the following:
1 can tomato juice
6 hot chile peppers, diced
1 ring onion, diced
1 teaspoon cayenne pepper
2 teaspoons paprika
1 teaspoon black pepper
1/2 teaspoon dried mustard
1 tablespoon lemon juice

Cube 2 lbs of boneless, skinless chicken breasts into 1" cubes
Add chicken to marinade, refrigerate for 24 hrs

Prepare vegetables
Slice onions, sweet peppers, and summer squash
Wash mushrooms and cherry tomatoes

Remove chicken from marinade
Place chicken and vegetable on skewers in alternating pattern, pressing together tightly
Place skewers on grill* on high heat, turning regularly to ensure even cooking
Remove when chicken is completely cooked, sprinkle with salt**

*If a grill is unavailable a broiler pan in an oven may be substituted
**The salt enhances the flavor of the vegetables, however do not add salt until finished cooking as the salt will draw moisture out of the meat

Hedonist Tendencies

I am a hedonist; I will admit it and those that know me know that I am. Being a hedonist isn't easy, it is hard on the pocket book and it will land you in the second level of Hell. Unfortunately a conspiracy of wrath, envy, and lust seeks to bring me down to the fourth level. Oh well, in the mean time lets eat, drink, and be merry!
An important part of being a hedonist is eating and drinking well. The secret to eating well is cooking well (big surprise!, but it is amazing how many people miss this connection). If a hedonist had to rely on going out to satisfy their culinary apatite a small fortune would quickly be exhausted. Learning one's way around a kitchen can spare the pocket book and satisfy one's creative appetite. I personally find the second component, creativity, more satisfying than the food itself at times. That being said I will periodically share the fruits of my labor with you by posting successful recipes. I will start with one of my favorite gems; I hope you will enjoy!

Grilled Swordfish Steaks with Mango Fruit Sauce
makes 6-8 servings

Mango Fruit Sauce
In a blender combine the following:
1 ripe mango, peeled, pitted, and diced
1/3 cup crushed pineapple
1 sweet red pepper, diced (a hot pepper can be used for a more spicy sauce)
2 rings sweet onion, diced
3 teaspoons paprika
1 teaspoon cayenne pepper (adjust amount of cayenne pepper to desired spiciness)
1/2 teaspoon dried mustard
1 1/2 tablespoons brown sugar (adjust to the desired sweetness)
1 teaspoon lemon juice
3 tablespoons cooking vermouth (cooking vermouth contains salt, if you are using regular vermouth add 1 teaspoon of salt)

Blend ingredients until smooth, let stand in refrigerator 24 hrs

Swordfish Steaks
Select fresh steaks with good color (Swordfish have a dark band in the center of their flank, these bands are fat stores and appear on all fish and will be present in the center of the steaks. The flesh should be very firm and a light, pinky color and the bands will be a very dark reddish color, almost black. Avoid steaks with a whitish color and graying bands.)
Sprinkle both sides of steaks with sea salt
Splash steaks with vermouth and lemon juice, let stand refrigerated 1 hr
Prepare lemon slices and rings of sweet onion
On a hot fire sear both sides of the steak
Splash steaks with vermouth and lemon juice again
Lay slices of lemon and onion on steaks
Move steaks to cooler parts of grilling surface and cover grill for approximately 10 min.*
Remove lemon slices and onion and pour mango fruit sauce onto steaks and allow to cook uncovered for approximately 5 min.*
Garnish with lemon and serve
*Cooking times depend on several factors including temperature of the grill, and thickness of the steaks. The fish is done when it flakes apart easily with a fork. Only apply the sauce when the fish is cooked 3/4 way through. Applying the sauce earlier will cause it to caramelize in the heat resulting in a dark, gooey appearance.

Tuna steaks can be used in place of swordfish. The sauce also works well with chicken. If a grill is unavailable a broiler pan in the oven or large frying pan with cover may be used.

Enjoy

Salutations Once More

It was recommended to me that I share my adventures in the culinary arts with the world. I began to undertake this with my newly created blog, Matthew the Renaissance Man at www.http://matthewtherenaissanceman.blogspot.com/. It then occurred to me when pondering the what to post next that any utility others may gain from my recipe postings would be limited as they became lost in my rambling social commentary. I arrived at the logical conclusion to separate the two. Matt the Kitchen Dervish will be home to the bulk of the culinary commentary while Matthew the Renaissance Man will host the food for thought.