One of Kathy's Favorite Fall–Winter Side Dishes
Turkish Tabbouleh Salad with Dried Apricots & Pistachios
Kathy’s Favorite Recipes with Seasoned Skewers
Kathy worked on the development of the Callisons Fine Foods Seasoned Skewers, the exciting new skewers that flavor your food from within. The skewers are "seasoned" with all natural oils and impart big flavor in just minutes.
Seasoned Baked Yams
Italian Grilled Steaks with Bruschetta Tomatoes
Asian Grilled Chicken Salad
Thai Grilled Veggie Skewers
Honey Bourbon Beer Bratwursts
Lemon Rosemary Roasted Potatoes
Fiesta Burgers
TURKISH TABBOULEH SALAD WITH DRIED APRICOTS & PISTACHIOS
Makes 8 cups
1 3/4 cups boiling water
2 teaspoons kosher salt (divided)
1 1/2 cups bulgur wheat
6 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
3 roma tomatoes, diced 1/2 inch
4 green onions, thinly sliced
3/4 cup coarsely chopped dried apricots
3/4 cup shelled pistachios, lightly toasted
1 can (15 1/2 ounces) garbanzo beans, drained
1/4 cup tiny-diced sweet white onion
1/4 cup chopped fresh mint
1/2 cup coarsely chopped flat leaf parsley
1/2 cup coarsely chopped cilantro
In a medium saucepan over high heat, bring water and 1 teaspoon of the salt to a boil, then immediately stir in the bulgur wheat and remove from the heat. Cover and let sit for 1 hour or until all the water has been soaked up.
Uncover and let cool.
In a large bowl, mix together remaining 1 teaspoon of salt, lemon juice, black pepper and olive oil. Then add remaining ingredients and cooled bulgur. Mix together well, until all ingredients are coated with dressing.
©2007 by Kathy Casey Food Studios®
SEASONED BAKED YAMS
Makes 4 servings
4 Callisons Honey Bourbon Seasoned Skewers
4 large yams
4 tablespoons butter, softened
4 tablespoons packed brown sugar
Preheat oven to 400°F.
Rinse yams with water, pat dry with towels and then poke with a fork. Place yams in a microwave all at the same time and cook on high power for 8 to 10 minutes, rotating halfway through. (This is to slightly soften yams so that the skewers can be poked through easily.)
When yams are cool enough to handle, skewer each yam lengthwise. Place on a baking sheet, and bake in preheated oven for about 45 minutes or until totally tender.
Meanwhile, mix the softened butter and brown sugar together in a small bowl until creamy. Slit each potato lengthwise, fluff and top with brown sugar butter.
Chef's Tip: Choose longer yams so that the skewer will penetrate more of the yam.
ITALIAN GRILLED STEAKS WITH BRUSCHETTA TOMATOES
Serves 4
12 Callisons Mediterranean Garlic Herb Seasoned Skewers
4 thick-cut steaks, such as New York or tenderloin, 1 to 1 1/4 pounds boneless beef steak
32 cherry tomatoes (about 2 pints)
Olive or vegetable oil for grilling
Salt and pepper
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil or 1 tablespoon basil pesto
Soak skewers in water for 15 minutes.
Skewer each steak through, lengthwise, with 2 skewers, leaving a good space between skewers to permeate as much meat as possible with the flavor. Thread the 4 remaining skewers with 8 cherry tomatoes each. Let sit for 20 minutes at room temperature.
Lightly brush steaks and tomato skewers on each side with oil and season liberally with salt and pepper.
First, cook steaks on a preheated, medium-high grill to desired doneness (about 4 minutes per side for medium-rare). Meanwhile, when steaks are turned over, place the tomato skewers on the grill and cook on each side until nicely marked and tomato skin is just starting to pop (about 4 minutes total).
Remove steaks to plates or a platter and pull out skewers. Remove tomatoes from the skewers into a small bowl. Toss tomatoes with extra-virgin olive oil, balsamic vinegar and basil or pesto, and season to taste with salt and pepper. Scatter warm Bruschetta Tomatoes over steaks and serve immediately.
Chef's Suggestions: Serve steak on thick slices of grilled rustic bread to soak up all the tasty juices and accompany with a fresh arugula salad.
©2006 by Kathy Casey Food Studios®
ASIAN GRILLED CHICKEN SALAD
Serves 4
4 Callisons Thai Coconut Lime Seasoned Skewers
1 pound boneless, skinless chicken breast, cut into 12 pieces (1 1/2-inch chunks)
Vegetable oil for grilling
Salt and pepper
Dressing
2 tablespoons toasted sesame oil or vegetable oil
1/3 cup seasoned rice wine vinegar
OR substitute your favorite Asian salad dressing
Salad
3 cups thinly sliced savoy cabbage
3 cups thinly sliced iceberg lettuce
4 green onions, thinly sliced
2 stalks celery, thinly sliced on the bias
1/2 cup matchstick-cut or very thinly bias-cut carrots
1 (5-ounce) can sliced water chestnuts
1 small can mandarin oranges, drained well
1/3 cup chopped salted peanuts
Garnish: fresh cilantro sprigs
Soak skewers in water for 10 to 15 minutes.
Meanwhile, combine the dressing ingredients and set aside.
Thread the chicken onto the skewers. Let sit for 10 to 20 minutes, refrigerated.
Meanwhile, in a large bowl toss the cabbage, lettuce, green onions, celery, carrots, water chestnuts and oranges together and refrigerate until ready to serve.
Lightly brush skewers on each side with vegetable oil and season lightly with salt and pepper.
Cook skewers on a preheated, medium-high grill until chicken is cooked through, about 4 to 5 minutes per side.
Toss the salad with the dressing and divide among four plates. Scatter with peanuts and cilantro. Top each plate with a skewer and serve.
Chef's Suggestions: For a large party or buffet serve on a large platter.
©2006 by Kathy Casey Food Studios®
THAI GRILLED VEGGIE SKEWERS
Serves 4
4 Thai Coconut Lime Seasoned Skewers
8 slices (about 1-inch thick) zucchini
8 slices (about 1-inch thick) Japanese eggplant
8 chunks (1 1/2-inch pieces) white onion
Vegetable oil for grilling
Salt and pepper to taste
Soak skewers in water for 10 to 15 minutes.
Thread onto a skewer in the following order: eggplant-onion-zucchini, using 1 piece of each. Repeat 1 more time. Repeat with remaining skewers.
Let sit for 15 to 20 minutes in refrigerator.
Lightly brush skewers on each side with vegetable oil and season to taste with salt and pepper.
Cook skewers on a preheated, medium-high grill until vegetables are cooked crisp/tender, about 4 to 5 minutes per side. Serve immediately.
Chef's Suggestions: Also great with skewered firm tofu chunks and accompanied with peanut sauce.
©2006 by Kathy Casey Food Studios®
HONEY BOURBON BEER BRATWURSTS
Serves 4
4 Callisons Honey Bourbon Seasoned Skewers
4 bratwurst
1 (12-ounce) bottle beer
Bourbon Mustard
1/3 cup honey mustard
1 tablespoon of your favorite bourbon
Thread each skewer with a bratwurst. Place the beer and skewered bratwurst in a large wide skillet. Bring to a simmer over medium-high heat. Cover and cook for 7 minutes. Turn bratwursts, cover, and simmer an additional 7 minutes, then remove from pan to a plate.
Meanwhile, stir the sauce ingredients together and set aside.
Lightly brush bratwurst on each side with salad oil.
Place on a preheated, medium-high grill and cook until bratwursts are nicely grill-marked, about 3 minutes per side. Serve immediately with the Bourbon Mustard.
Chef's Suggestions: Serve with your favorite potato salad, baked beans or coleslaw. Also delicious served in buns with spicy honey mustard.
©2006 by Kathy Casey Food Studios®
LEMON ROSEMARY ROASTED POTATOES
Makes 4 servings
16 small red potatoes (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarse-ground black pepper
Preheat oven to 400°F.
Place potatoes in a microwave all at the same time and cook on high power for about 2 minutes. (This is to slightly soften potatoes so that the skewers can be poked through easily.)
Skewer 4 potatoes on each of the Citrus Rosemary Seasoned Skewers, and place on a baking sheet pan. Drizzle each skewer lightly with the olive oil, turning in the oil to coat all sides. Sprinkle with salt and pepper. Let sit for 15 to 20 minutes to infuse flavor. Roast in preheated oven for about 30 minutes or until potatoes are tender and cooked through.
Chef's Tips: I like to squeeze a little fresh lemon over these and sprinkle with grated parmesan or finely crumbled feta cheese.
©2006 by Kathy Casey Food Studios®
FIESTA BURGERS
Serves 4
4 Callisons Mexican Fiesta Seasoned Skewers
1 1/2 pounds ground beef
Vegetable oil
Salt and pepper
4 slices pepper jack or cheddar cheese, cut in half
4 hoagie rolls or large flour tortillas
Sliced tomatoes
Guacamole or avocado slices
Sliced onions
Soak skewers in water for 10 to 15 minutes.
Divide ground beef into 4 portions and form firmly around each skewer into a 7- to 8-inch log, pressing down on each side to flatten a bit.
Lightly brush skewers on each side with vegetable oil and season liberally with salt and pepper.
Cook skewers on a preheated, medium-high grill for about 4 minutes on the first side, turn, then top with cheese and continue cooking until beef is cooked through and cheese is melted.
Meanwhile, toast buns or lightly grill tortillas on grill. Place burgers in buns or on tortillas and pull out skewers. Garnish with tomatoes, avocado and onions.
Chef's Suggestions: Try serving with your favorite salsa and/or sour cream or chipotle mayonnaise. Or, instead of sliced tomatoes, serve with a fresh pico de gallo made with chopped tomatoes, onions, and jalapeños plus a little salt and lime juice.
©2006 by Kathy Casey Food Studios®
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