It is always a treat when you experience a new flavor that is a combination of two foods that you wouldn’t think of as complementing one another. The result is fantastic flavor that leaves you craving for more.
By ROXANNE WYSS
Then there are times that combinations of foods are placed together and your immediate thought is, “Really? Why?” The flavors weren’t meant to be and do not marry well. Some days as I navigate the blogosphere or visit a restaurant, I scratch my head in wonder at the lengths some take to create an original recipe. The end result is not always appealing. That said, thank goodness creative recipe development is alive and well.
With the bombardment of new, original and cutting-edge recipes that inspire, there are still days when I want to cocoon back in my shell and return to “back in the day.”
You remember, don’t you? Recipes from the past that you may have forgotten about or that just aren’t trendy and up-to-date enough to serve to guests? Recipes that bring a smile, maybe even a yearning to try it once again, revive life into it and add it to your mainstream arsenal of daily meals.
I adore, perhaps even obsess over creating new recipes. My livelihood depends on it and I enjoy every moment of creating new recipes and interesting flavor combinations. Truth be told there are some days when I want to go back in time and walk down memory lane with my taste buds.
This recipe is one I scribbled on a notepad at someone’s house during college. Remember those meals that you enjoyed with college friends who were just on the cusp of learning to cook? Usually they involved grilling on a make shift grill by a lake or maybe at the “first” apartment.
This recipe originated from one such meal. Did the recipe have a name? Of course not! Will I remember that day and that particular meal forever? You can count on it! At our house it has been named, Mom’s favorite kabobs and indeed it is one of my grilling favorites this time of year.
Mom’s Favorite Kabobs
1 envelope dry onion soup mix (That will take you back!)
2 tablespoons sugar
1 cup catsup (yes, I spelled it catsup, not the current ketchup)
1/2 cup apple cider vinegar
1/3 cup vegetable oil (yes, the original recipe said salad oil)
2 tablespoons yellow mustard (not Dijon, we hadn’t heard of that yet)
1/4 teaspoon salt
Several dashes hot seasoning sauce (yes, that’s right —Tabasco)
Beef for kabobs
Vegetables for kabobs
Combine all the ingredients in a small saucepan. Bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer for 15 minutes. Allow to cool completely.
*You may use this marinade how you prefer. I take 1/2 the mixture and marinate tender beef in it several hours or overnight. Cover and refrigerate the remaining half.
Prepare the grill and make your kabobs. Use your favorite combinations of beef and vegetables. Toss the vegetables in some of the reserved sauce before threading them on the skewers. I often divide my kabobs into beef kabobs and all vegetable kabobs since the cooking times will vary. Brush the beef and vegetables with the remaining sauce toward the end of cooking. There is no wrong way to make kabobs or to enjoy this recipe, except, it is best on beef. We have found it doesn’t work well with chicken.
Roxanne Wyss is one of two individuals that make up The Electrified Cooks. She is the author of 4 cookbooks on the Babycakes treat line of cupcakes and cake pops, and her most recent book is Triple Slow Cooker Entertaining. A professional home economist, she develops the recipes for the “Eating for Life” column for The Kansas City Star, and is a member of Les Dames d’Escoffier and the International Association of Culinary Professionals