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A Perfect Summer Bite: Caprese Skewers

partysugar — Thu, 04 Sep 2008 03:00:52 -0700

A delightful alternative to the classic caprese salad, these skewers are bite-sized pieces of heaven. The recipe couldn't be easier, and the simplicity highlights the pure flavor of ripe tomatoes and fresh cheese. To make these easy appetizers, I tossed pieces of bocconcini, or mozzarella balls, with homemade pesto. The next time I make them, I want to use longer, fancy toothpicks. To get the recipe to this delicious dish, read more.

Caprese Skewers
Original Recipe by PartySugar

Ingredients

For pesto:
1 bunch fresh basil, leaves removed from stems
2 garlic cloves
3 tablespoons pine nuts
1/4 cup finely grated parmesan cheese
3/4-1 cup extra virgin olive oil
salt and pepper, to taste
For skewers
1 pint heirloom cherry tomatoes
1 pint fresh mozzarella, chopped into small 1-inch cubes
Toothpicks, for serving

Directions

Make the pesto: Combine the first four ingredients in the bowl of a food processor. Process to combine. With the machine running, slowly add the oil in a steady stream.
Season with salt and pepper. Taste, adjust the pesto to your liking.
In a large bowl toss 1/2 cup of the pesto with the cheese.
Depending on the size of your toothpicks, skewer one cherry tomato and one piece of pesto-coated cheese. Repeat until all of the tomatoes and cheese is used. Chill or serve immediately.

Serves 10.

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Who Couldn't Love Salad on a Stick?

YumSugar — Thu, 15 Feb 2007 16:01:12 -0800

During today's live chat we started talking about simple and easy appetizer ideas. (If you missed out, don't fret, we'll be there next Thursday to chat some more!). I mentioned that I'm obsessed with endives with creamy blue cheese, PartySugar talked about these great crostinis, but it was our gal TeamSugar who really knocked everyone's socks off with a simple, but elegant, selection. Her choice for a great appetizer was a caprese salad skewer. I never understand salads as a party appetizer, but salad on a stick?! That is genius! To check out TeamSugar's fantastic creation, read more

Recipe submitted by TeamSugar

When my boyfriend and I first moved into together, we had a house warming party that was all skewers (super fun and really easy clean-up, just make sure you have garbage cans handy). The biggest hit of the party was the Caprese Skewers, a simple and colorful appetizer.

Ingredients
Cherry Tomato
Fresh Mozzarella balls (roughly the same size as the Cherry Tomatoes)
Olive Oil (I love Sciabica Basil olive oil - they are the oldest olive oil producer in California)
Fresh Basil
Balsamic Vinegar (optional)
salt and pepper
Skewers

1. Soak the skewers in water for an hour

2. Chop up the Basil

3. Skewer tomato, mozzarella and piece of basil. Repeat

4. Drizzle with olive oil and balsamic. Sprinkle with a little salt and pepper.

Voila, Caprese Skewers!

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Caprese Skewers

partysugar — Mon, 25 Aug 2008 15:15:58 -0700

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Skewered Fish With Couscous Is an Easy, Any Season Meal

partysugar — Fri, 25 Sep 2009 09:15:59 -0700

In terms of cooking seasonal cuisine, late September and early October can be a confusing time. The farmers markets are still overflowing with heirloom tomatoes, while butternut squash and apples begin to appear, too. I can't help but wonder, am I supposed to make Caprese salad or butternut squash soup?

Instead of obsessing over what to make, I like to select dishes that are virtually season-less, like this skewered fish with couscous. The fish chunks are coated with a store-bought tapenade before being cooked under the broiler. Served with a quick-cooking couscous, it makes for a healthy, balanced meal that comes together in minutes. To offer it to your family, check out the recipe and read more.

Mahi-Mahi Skewers With Tapenade and Couscous
From Bon Appétit

Ingredients

1 cup plain couscous (about 6 ounces)
1 teaspoon coarse kosher salt, divided
1/3 cup purchased tapenade
3 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
1 pound mahi-mahi fillets, cut into 1-inch cubes
1 cup purchased pico de gallo, drained
Special equipment: Metal skewers

Directions

Preheat broiler.
Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend.
Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.
Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.

Serves 4.

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Do You Think Food Tastes Better When It's on a Stick?

YumSugar — Fri, 21 Aug 2009 11:45:32 -0700

After discovering my new favorite outdoor dinner fare, pork and mango skewers, and falling in love with Party's killer prosciutto, melon, and mozzarella brochettes, the two of us came to a consensus: certain foods simply taste better when they're served on a stick. Like nibbling on anything mini, there's something about the novelty of eating surf and turf, caprese salad, or pizza on a skewer that never seems to get old. I like to hope that the kebab trend will always stick around. What do you think? Does food taste better when it's on a stick?

'Wich of the Week: Heirloom Tomato Caprese Sandwich

YumSugar — Wed, 01 Jul 2009 14:00:36 -0700

You can do pretty much anything with the succulent, summery caprese salad concept, from caprese skewers to caprese nachos. So when heirloom tomatoes started showing up at my farmers market, I whipped up a sandwich featuring the classic combination of fresh basil and mozzarella cheese.

I'm almost embarrassed by how easy it is to make, but that's why this sandwich is perfect for the season. At just five minutes in the oven, it doesn't require slaving over a hot stove. Be sure the tomatoes are perfectly ripe; if you really love them, add an extra layer of tomatoes and cheese. Find out how to make it.

Throw Some Fruit on the Barbie

YumSugar — Mon, 15 Sep 2008 16:15:41 -0700

I've always loved barbecued fruit, such as grilled pineapples and peaches. So for a recent dinner party, I fused shish-kebab style skewers with fruit to create a warm, juicy dessert! I used figs, nectarines, and pineapple, but other fruit such as apricots, mangoes, and cantaloupe would be equally delicious. As the fruit grills, the natural sugar caramelizes, enhancing the sweetness and creating perfect grill marks.

My guests gobbled up all of the kebabs. They were such a hit that my next gathering is going to be a three-course skewered meal!

I'll start with Party's Caprese skewers, follow with a simple meat and veggie kebab, and finish with these scrumptious fruit kebabs! To throw a little fruit of your own on the barbie, read more.

Grilled Fruit Kebabs
Original Recipe

Ingredients

1/2 pineapple, cut into bite-size pieces
2 nectarines, cut into bite-size pieces
5 figs, halved
1 lemon
1/8 cup brown sugar
Canola or vegetable oil for oiling the grill
10 skewers

Directions

Soak skewers for an hour in water, so they don't burn on the grill. In a large bowl mix the brown sugar and juice of the lemon. Stir in cut pineapple and nectarines. Skewer alternating the fruit.
Heat the grill to medium. Using a paper towel or towel lightly grease the grill with oil. Place the the skewers on the grill with the fig's skin on the grill. Flip once and rotate the fig, so the skin side is always on the grill.
If you used pineapple, serve with pineapple top. A perfect holder for the leftover skewers.

Makes 10 kebabs.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 06 Sep 2008 09:30:17 -0700

Crackle, crunch: the sound of s'mores (and fallen leaves) at our campfire fiesta.
Check out our complete coverage of Slow Food Nation.
East vs. West Coast: Momofuku mogul David Chang reveals his top restaurant picks.
My best lunch ever was a shrimp po'boy drizzled with Louisiana-style rémoulade.
TeaZazz is the latest tea beverage to hit the market.
You gave us the scoop on your favorite burgers of all time.
Stay cool with these icy, spicy, cucumber and cantaloupe paletas.
Meet the margarita's tropical cousin, the guavarita.
PartySugar's caprese skewers are the perfect Summer bite.
As Summer ends, help us find a new Fall cookbook.

CPWM: Memorial Day BBQ - Main Menu

partysugar — Tue, 22 May 2007 09:59:21 -0700

Woo-hoo! Not only is this weekend a three day weekend, but it's also my big Memorial Day/start of summer BBQ. Yesterday I made a flyer invitation and emailed it to everyone I know. Today I'm putting together an edible outdoor feast for a crowd. Instead of choosing one culinary theme and sticking with it, I'm taking elements from a variety of cuisines to create a cohesive summer inspired menu. The seafood skewer appetizers have Asian influences, while the Caprese style pasta salad has Mediterranean flavors. The barbecued ribs are all American and the grilled eggplant (for the vegetarians) has a Greek feel. On the side - a simple fresh fruit salad. Doesn't all this talk about bbq food make you hungry?? Let me tempt you more with the recipes, just read more

Pasta Salad With Mozzarella, Sun-Dried Tomatoes & Olives
From Bon Appetit magazine

6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives

Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl.
Add dressing to hot pasta; toss to coat. Cool, stirring occasionally.
Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper.

Serves 8.

Make ahead: can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.

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Baby Back Ribs
From Dave Lieberman

2 racks baby back ribs (about 2 1/2 pounds)
1 recipe Bourbon Barbecue Sauce, recipe follows

Preheat oven to 350 degrees F.
Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce.
Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
Preheat an outdoor grill to medium-high heat.
Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn.
Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces.
Put out the rest of the sauce for dipping or brush it over the ribs.

Serves 4.

Bourbon Barbeque Sauce:
1/2 cup steak sauce
1/2 cup bourbon or good dark beer
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinches red pepper flakes
Kosher salt

Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.

Makes about 1 1/2 cups.

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Grilled Eggplant with Yogurt Sauce
From Martha Stewart

2 medium eggplants, (about 1 pound each)
1/4 cup olive oil
Coarse salt and ground pepper
1 medium cucumber, seeded, coarsely grated, and squeezed of excess moisture
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh flat-leaf parsley
1 to 2 tablespoons fresh lemon juice
Lemon wedges, for serving (optional)

Heat grill to medium-high.
Halve eggplants lengthwise; slice off enough from skin side so halves lay flat. Brush both sides of eggplant halves with oil; season generously with salt and pepper.
Grill until tender, 5 to 7 minutes per side.
Meanwhile, in a small bowl, combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.
Serve sauce with grilled eggplant and lemon wedges, if desired.

Serves 4.

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Summer Fruit Salad
From Food & Wine magazine

2 cups water
3/4 cup sugar
1 teaspoon pure vanilla extract
1 cantaloupe, cut into 1/2-inch dice
1/2 pound fresh apricots, quartered
1/2 pound sweet cherries, pitted and halved
1/2 pound red seedless grapes
6 fresh figs, quartered
2 apples, cut into 1/2-inch dice
2 pears, cut into 1/2-inch dice
2 peaches, cut into 1/2-inch dice
1 banana, sliced
basil leaves, for garnish

In a small saucepan, bring the water to a boil over moderate heat. Add the sugar and vanilla and simmer until a light syrup forms, about 15 minutes. Let cool for 10 minutes.
Pour the warm syrup into a large bowl. Gently stir in the fruit and let macerate at room temperature for several hours, stirring occasionally.
Refrigerate the fruit salad until chilled.
Garnish with basil leaves just before serving.

Serves 10.

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What's Yummy This Week

YumSugar — Fri, 16 Feb 2007 16:12:11 -0800

PartySugar's put together everything you need to host your own Mardi Gras Party - complete with invitations, menu and the ever important drinks.
Valentine's Day meant romantic meals, fun facts and gift guides.
If you're looking for something for dinner why not try Moroccan-Rubbed Steaks?
If steak's not your thing, then be sure not to miss out on these eggplant sandwiches.
Want to make hot chocolate that can melt an old dame's heart (as seen in the movie Chocolat)?
This week, we wondered what kind of wine you drank, as well as how much you know about it.
Don't forget, the Lunar New Year begins this weekend. You could try making a batch of potstickers or bake a Western take on traditional Chinese New Year Cake.

Reader mandiesoh spoils us rotten with her recipe for Dark Chocolate Puds, while TeamSugar shares her delectable Caprese Salad Skewers.
And finally, mutant potatoes took over Shanghai, while Gordon Ramsay decides to conquer America's kitchens.