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

Marinade:
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

Tools Needed:
4 metal Skewers (You can use wood from Grocer but they MUST be soaked in water over night first)
Grill Brush
Grill Towel (terry)
Olive Oil: 2 ounces for towel
Tongs
Food Release Spray
½ sheet pan

Procedure:
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.

Ingredients

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

Procedure:

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

Ingredients:

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.

For Pico:

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.

To assemble:

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.

Enjoy!!

*Note - may substitute Beef, Pork, Fish, etc.

Chef Dean Corbett is the owner of Equus & Jack's Lounge & Corbett's Restaurant, and is a regular guest on the Terry Meiners Show.