Contributed by: NAPSA
Jazz Up Your Next Outdoor Party
by LouAna(r) Chef Patrick Mould
(NAPSA) - According to the Hearth, Patio & Barbecue Association, 56 percent of U.S. grill owners cook out year-round.
Cube beef into 2 inch by 2 inch chunks. Alternate 1/2 pound beef cubes with 1/4 onion and bell pepper onto a wooden skewer. Repeat process until 4 kabobs are skewered.
Place kabobs in shallow pan and make marinade.
In a bowl, whip together mustard, garlic, vinegar, and season with salt and black pepper. Slowly pour in LouAna Peanut Oil while whipping constantly until all the oil is incorporated. Reserve a small amount of dressing for later use. Coat beef kabobs with dressing, refrigerate and allow kabobs to marinate two hours up to overnight. Fire up the grill and cook kabobs to desired doneness. Coat tomato slices with remaining dressing and towards the end of the cooking process, grill tomatoes until just heated.
For the sauce, heat 2 teaspoons of peanut oil, add garlic and cook over medium-low heat until garlic is browned but not burnt. Add broth and tarragon. Bring to boil, reduce heat and simmer until the broth is reduced by half. Lower the flames as low as it'll go and swirl in fresh tarragon and butter. Simmer until butter is melted.
Top beef kabobs with sauce and garnish with grilled tomato slices.
Serving Size: Makes 4 Servings
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