Old Fashioned Meat Loaf
Oxtail Ragout

Beef Soup

Beef Stroganoff

French Pot Roast of Beef

Meat Balls

Meat Dolmathes

Mother's Day Roast Beef  

Yield: 20 small hors d'oeuvre skewers

8 long dinner skewers
2 pounds tenderloin of beef or best quality boneless sirloin of beef
4 tablespoons extra virgin olive oil
2 cloves crushed garlic
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon ground ginger powder
1 tablespoon chili powder
2 teaspoons salt, or, to taste
2 teaspoon black pepper
2 cup chicken broth
2 large green peppers, 1 squares for dinner kebabs, or 2 for hors d'oeuvre
2 large red peppers, 1 squares for dinner kebabs, or 2 for hors d'oeuvre
24 boiler onions for dinner kebabs, or 40 pearl onions for hors d'oeuvre
16 medium mushrooms for dinner kebabs, or 20 buttons for hors d'oeuvre
8 plum tomatoes, seeded & halved for dinner kebabs; Omit for hors d'oeuvre

1. Cut the beef into one- inch squares for dinner kebabs, or one-half inch squares for d'oeuvre size. Combine lemon, oil, garlic, seasonings and chicken broth and marinate the meat several hours.
2. Alternate the meat and vegetables on the skewers. Broil or grill, basting frequently.

Note: Before putting the onions on the skewers, cut off the root ends and drop into boiling water for a few seconds. The outer skins will slip off easily when you peel them under cold, running water.

Go Back to Home Page

Tune in to
• Comcast Channel 22
• Brighthouse Channel 199
• Florida Cable channel 4

to watch Valerie Hart interview chefs in their kitchens in "The Back of The House". See Lake Front TV for showing times.

Food Protection Manager Certification Examination Exp. 9/14/2015