Chef Dina

Now available for Bay Area full service catering in conjunction with "A Fork Full of Earth" organic catering, intimate dinner parties and weekly meal preparation.

Saturday, July 2, 2011

4th of July kebabs

Awesome little treat for your 4th of July party! All of our guests will be getting one in their party bags this Monday!

Shrimp, Watermelon, & Padron Pepper Kebabs with Basil-Parsley Gremolata

what you will need:
Watermelon cubed
Shrimp shells on or off, big or small....just please de-vein them meticulously for god's sake- no one likes pulling a string of black doodie out of their meat! Pet peeve.
padron peppers ('tis the season, California) if you can't find them, use jalapenos or serranos, or any pepper of your choice left whole or cut into any shape you like that will fit securely on a stick. I like the padrons because they are cute and mysterious, same way I like my men ;) Apparently, every 1 out of 10 is a hottie. I have been told the bigger they get and the later in the season the better your odds are.
Basil fresh, obviously.
Mint, if you're feeling frisky
Olive oil
Skewers if using wood, soak them in water for a half hour so they don't burn up.

Make your gremolata. Mince garlic, fresh herbs, and salt. Make a paste in a paste-making vessel of your choice- I use a mortar and pestle. Add a healthy squeeze of lemon and its zest and some olive oil. BTW, garlic turns from minced to paste much easier with the help of its abrasive friend, salt.

Prep your players.
Toss your watermelon and shrimp with the gremolata. Toss the peppers with some olive oil and salt.

Thread them up and throw them on the grill. Baste them again with the gremolata right before they are done. Watch them carefully because they don't take long. You will be amazed at how many people ask you, "what's the red stuff?"

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