We grilled up some sliced sausages, green peppers (from our garden!) and onions on skewers. We used some spicy kielbasa and chicken sausages. My mom spotted the recipe in a Paula Deen magazine. Once the kabobs came off the grill and were placed in the chafing dish, we poured a sauce over it:
Whisk together 3 tablespoons steak sauce, 3 tablespoons Worchestershire sauce and 2 tablespoons whole grain mustard.
As recommended by Paula, you can de-skewer the cooked sausage, onions and peppers, put them in a long roll and top with the sauce.
See the whole grain mustard in the kabob sauce.I whipped up a big batch of sangria - a staple for summer parties at our house. A good friend Esther, who was a Spanish teaching assistant at Hollins, gave me this authentic recipe:
This is for a very large crowd. You can always divide it down to make less.
2 1.5 liter bottles red wine
64 oz. orange juice
98 oz. lemonade
2 cups white rum
3 cinnamon sticks
3 oranges cut into bite sized pieces
3 apples cut into bite sized pieces
½ cup sugar (more if desired)
Mix together and let sit for 2 hours. Do not let sit overnight because the taste changes drastically. Drink all in the same day (not difficult!).
We added shrimp to the menu at the last minute. Since we had a large supply of skewers and lemons, we sliced up the lemons and added a wedge with the shrimp on each kabob. Due to short notice, we simply added Lawry's Herb and Garlic marinade, olive oil and dried cilantro to the kabobs and let them marinade for a few hours before they were grilled for 2-3 minutes on each side. Easy and wonderful!
Tomorrow I will finish up with a potato dish and the desserts!
These photos just don't do you delicious creations justice. That shrimp was amazing - I didn't know it was a last minute addition! I loved it!
ReplyDeleteAll the food looks amazing! I cant wait to try your sausage and pepper scewers. Ive been reading your blog for awhile, great stuff!
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