In Case You Haven’t Yet Heard…
Galley 57 Supper Club Re-Opened, after a brief hiatus, on Thursday, October 15th. They are resuming their recent weekly schedule of Wednesdays through Saturdays, 4pm to 9pm.
So bring your Family and Friends, and enjoy a delicious meal prepared by Chef Andy and his Crew!
In celebration of Galley 57’s Re-Opening, Chef Andy is sharing one of his treasured recipes:
Kebabs Make You Stick With It!
In the Middle East it’s called Shish Kebab, Greeks call it Souvlaki, and the French refer to it as Brochette. In America, we use all the aforementioned names plus the simple moniker “Skewer”.
All of the above are versions of meat threaded, or skewered, onto a stick or spit and grilled over an open fire. Vegetables are often used but not required by definition.
I don’t care what you call it, I call it delicious!
Kebabs probably got their start as a by-product of larger cuts of lamb after being trimmed before slow roasting on a wood fired spit or rotisserie.
Trimmings and smaller pieces make a wonderful presentation skewered with vegetables and quick charred over flames while basting to keep it from drying out.
These smaller chunks roasted over flames not only taste delicious, but cooking time was obviously much quicker than the primal cuts that take hours. In essence, this may be what would take the hunger pangs away as people patiently waited for the beast to be done.
As with any cuisine, adaptations and creative interpretations make this simple presentation acceptable in any part of the world. Beef, pork, chicken, seafood, or any other protein or vegetable that can stand high heat cooking can be amazing – if you understand the most important part of the process – timing.
A large piece of pork or chicken on a skewer is going to cook much slower than a piece of zucchini or a cherry tomato. Choose wisely and factor in the time it takes for each piece to be done.
A baby red potato, on the other hand, is going to take a lot longer than a piece of tenderloin medium or medium rare, so simply par boil the potato before it goes on the skewer.
You should also pre grill, bake or pan sear chicken or pork before threading it with peppers, mushrooms and onions so they all finish at the same time on your grill with peak flavor and texture.
Try this Teriyaki glaze with your next Kebab adventure and add one more meat skewered arrow to you cooking quiver:
Orange Teriyaki Glaze
In a mixing bowl add:
1/3 cup soy sauce
3 tsp. brown sugar
2 cloves fresh garlic, minced
1 Tblsp. rice vinegar
Zest plus juice of 1 small orange
1 Tblsp. chopped fresh cilantro
1/4 cup canola oil
Alternate beef, chicken, pork or lamb with different colored peppers, red onion or whatever vegetables you like. Lightly oil the skewers and grill over medium heat brushing each skewer with the glaze every few minutes until cooked through (or desired temperature for beef or lamb).
Serve over rice with a squeeze of fresh lime or orange – Enjoy!
~ Chef Andy Mueller