Chef Deano’s Labor Day “Brochettes”
Ingredients for 4 K-Bobs
Beef: 32 ounce (Tenderloin, Flat Iron, Flank or Top Sirloin-all works well)
Red Pepper: 1 large cut into 16 triangular pieces
Yellow Pepper: same as above
Vidalia Onion: 1 large cut into 16 pieces
Cherry Tomato: 8 each
Silver Dollar Mushrooms (Extra Large): 4 each
Red Wine: 8 ounces (Cabernet, Merlot or Pinot works best)
Worcestershire: 3 ounces (Lea and Perrins - my personal favorite)
Fresh Minced Garlic: ½ tsp
Fresh Minced Shallots: 1 tsp
Sprite: 6 ounces
Fresh Minced Rosemary: 1 tsp
Kosher Salt & Fresh Ground Pepper: ½ tsp each
4 metal Skewers (You can use wood from Grocer but they MUST be soaked in water over night first)
Grill Towel (terry)
Olive Oil: 2 ounces for towel
Food Release Spray
½ sheet pan
Step 1: Cut Meat into 2 ounce cubes and marinate for minimum 2-4 hours. Mushrooms
can be marinated with meat - it’s really good!
Step 2: Prep all Vegetables & keep separated.
Step 3: With Skewer start with meat, follow with red pepper, onion, and yellow pepper
Repeating process with 4 of each item alternating meat, onion, pepper, etc. Top each skewer with 2 tomatoes and mushroom on end.
Step 4: Clean grill thoroughly with brush then wipe with oiled cloth and spray with Pam (or other cooking spray). Wipe cloth in back to front motion.
Step 5: Always use high heat initially with K-Bobs. Sear meat, and then reduce heat to medium. Remove at 132º for perfect medium rare; 136º for perfect medium.
Step 6: Let meat “rest” for 3-5 minutes before serving.
Step 7: Enjoy!!
Chef Deano’s Perfect Get Together Marinade
This all-purpose marinade will take you to the Tropics!
Very similar to a Teriyaki but with a twist.
Makes enough marinade for 4-6 servings
Perfect for Flank steak, Flat Iron, Hanger steak or other cuts which are not as pricy as Tenderloin, Strip steak, etc. Marinade is also excellent for seafood cuts /grilled fish: Swordfish, Wahoo, Mahi Mahi, etc.
1 cup Kikkoman Soy Sauce
8 ounces Pineapple Juice
4 ounces Rice Wine Vinegar
4 ounces fresh Orange Juice
1 tsp fresh chopped shallots
1/2 tsp fresh blanched chopped garlic
1 tsp fresh ginger grated
1/4 tsp kosher salt
1/2 tsp butcher cracked pepper
1 tsp fresh rosemary minced
2 ounces light brown sugar
1 egg yolk
Step 1: Combine all ingredients
Step 2: Use a fork, a jaccard or a mallet to tenderize beef
Step 3: Marinate a minimum of 1 hour if meat is 1 inch thick, preferably 2-4 hours (make sure item is covered or turn frequently)
Step 4: Grill meat to desired temperature. Let rest.
Step 5: Enjoy!
Chef Deano's Soft Tacos with Chicken Tenders & Guacamole Pico
4- 6 inch soft flour tortillas
12 chicken tenders (marinade follows)
6 Ounces Pepper Jack
1 Avocado - quartered then sliced
1 Tomato - concasse
1 Red Onion - fine dice
1 Cucumber - seeded, peeled and chopped
Cilantro - 1 bunch
Limes - 2 each
Kosher Salt and fresh Ground Pepper
Fresh Jalapeno - slices
Hot Sauce - drizzle (prefer Frank's Red Hot)
Pepper Jack Cheese - shredded
Marinade For Tenders:
2 ounces Olive Oil
2 ounces fresh Lemon Juice
2 ounces Rice Wine Vinegar
1 ounce Frank’s Hot Sauce
1/2 tsp dried Oregano
2 tsp fresh Cilantro
Kosher Salt and fresh Ground Pepper
Combine all marinade ingredients. Marinate chicken as long as you desire keeping in mind citrus/vinegar will begin to cook chicken after 45 minutes. I would suggest 1 hour to get maximum flavor.
Dice Tomatoes (Remove centers) - 1/4 inch dice
Red Onion - 1/4 inch dice
Cucumber - dice and add to pico
Combine with remaining minced Cilantro and juice of 1 lime.
Season with a pinch of salt, pepper and 1/4 ounce Frank’s hot sauce.
Reserve and Refrigerate.
Just before serving, clean Avocado and cut in 1 inch slices, add to pico. It is important to prep Avocado last so that it retains fresh color.
Grill Marinated chicken.
Heat Tortillas lightly on grill so they are barely marked and warm.
Add 3 tenders per tortilla.
Top with Shredded Pepper Jack, Pico and drizzle of Frank's hot sauce.
*Note - may substitute Beef, Pork, Fish, etc.