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Star Fighters Rapid Fire Kickstarter Preview and Gameplay | @alleycatgames

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Live playthrough of the fast action dice rolling Kickstarter game Star Fighters Rapid Fire by Alley Cat Games. Back Star Fighters on Kickstarter . About Star Fighters: Rapid Fire combines the excitement of real-time dice rolling with tactical starship combat. Each player hops into the cockpit of their own starfighter and duels it out in a dog fight to prove who is the superior pilot. The game plays in multiple modes 1 vs 1, 3 player free-for-all, 2 vs 2, or a solo mode where a single starfighter attacks an orbital space station. In the real-time phase all players roll and re-roll their command dice simultaneously, and assign them to the various functions of their starfighter. When a player has fully charged systems and is ready to act they may end the real-time phase by hitting the big red button and yelling, “Fire!” This means all players must cease rolling and allocating dice and move to the tactical phase. In the tactical phase players then alternate activating the systems they hav

Recipe of the Day: Build-Your-Own Shish Kabobs


Recipe of the Day Header Image

Build-Your-Own Shish Kabobs

July 7, 2011
 Bob Blumer Build-Your-Own Shish Kabobs
Recipe courtesy of Bob Blumer
Share the grilling fun and let your guests and kids choose their own
dinner adventure. With flavorful steak, chicken, shrimp and veggies,
everyone can make their favorite custom kabobs.
List BulletGet the Recipe: Build-Your-Own Shish Kabobs
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Ingredients

  • Meats for Kabobs:
    • Dijon-Rosemary Steak:
      • 1 tablespoon Dijon mustard
      • 2 tablespoons fresh rosemary, stemmed
      • 4 cloves garlic, minced
      • 2 tablespoons freshly squeezed lemon juice
      • 2 tablespoons balsamic vinegar
      • 1/4 cup olive oil
      • 1/2 teaspoon salt
      • 1/2 teaspoon freshly ground black pepper
      • 1 pound sirloin steak, cut into 1-inch cubes
    • Citrus-Tarragon Chicken:
      • 1 orange, zested, then juiced, remainder discarded
      • 1 lemon, zested, then juiced, remainder discarded
      • 1 lime, zested, then juiced, remainder discarded
      • 4 cloves garlic, minced
      • 1 tablespoon fresh tarragon leaves
      • 1/4 cup soy sauce
      • 1/4 cup canola oil
      • 1/2 teaspoon salt
      • 1/2 teaspoon freshly ground black pepper
      • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
    • Lemon-Garlic Shrimp:
      • 3 cloves garlic, minced
      • 2 shallots, minced
      • 1 bay leaf (fresh or dried)
      • 2 tablespoon fresh thyme leaves
      • 1/4 cup finely chopped fresh Italian parsley
      • 1 teaspoon chili pepper flakes
      • 1/4 cup olive oil
      • 2 tablespoons freshly squeezed lemon juice
      • 1 pound (16 to 20 count) shrimp, shelled and deveined
    • Veggies For Kabobs:
      • Bell peppers
      • Onions
      • Cherry tomatoes
      • Mushrooms
      • Italian squash
      • Baby potatoes, boiled until cooked through
      • Corn on the cob, husked and sliced into 1/2-inch-thick rounds
    • Balsamic Basting Vinaigrette for Veggies:
      • 1/4 cup olive oil
      • 2 tablespoons balsamic vinegar
      • Salt and pepper
  • If using bamboo skewers, soak them in water for 1 hour to retard charring.

  • Directions
    • Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
    • Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
    • Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
    • Cut vegetables into bite-size pieces.
    • Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
    • Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
    • Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.
    • Recommended beverage: Beer

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