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essential
tools for the grill
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Apricot
Curry Shrimp Kabobs
Plump,
juicy shrimp make a perfect backyard barbecue recipe, beach
party food or picnic treat when they're skewered and slightly
spicy-sweet. If
using wooden skewers, remember to soak them in water for
at least an hour before using so ends won’t burn
while grilling. Madras curry powder is a sweeter blend
than standard curry powder. If you can’t find Madras
curry powder at your local grocer, add a pinch of sugar
or sucanat with your regular curry powder.
Skewer the three shrimp and three tomatoes
in an altering manner on each wooden skewer. Brush heavily
with the apricot curry sauce and refrigerate for 1 hour before
grilling.
Season the shrimp and tomatoes with salt and pepper and place
on a preheated grill over a moderate flame. Grill for 2 minutes
on each side or until just cooked. Remove from the grill and
brush once more with some of the apricot curry sauce and sprinkle
with the chopped cilantro.
Circle Kabob Set
This
shapely kabob set runs circles around the average, stick-straight
skewer with a curve that allows them to fit snugly on any
plate. One end of these stainless steel skewers is sharp
for piling on the kabob ingredients, and the other end curves
into an attractive coiled handle.
Great gift for your favorite chef or the owner of that amazing
beach house you're visiting this weekend. Sold as a set of
four.
Apricot
Curry Sauce:
To make sauce, strain apricot halves, reserving syrup. Finely cube apricots;
set aside. Heat oil in saucepan; add green onions and sauté 2 minutes.
Add flour and curry powder; cook 2 minutes. Add reserved apricot syrup, water,
and light cream. Simmer 18 minutes. Stir in salt and pepper. Use this mixture
to brush shrimp for the grill. Take remainder of sauce, add cubed apricots and
cashews; simmer 2 to 3 minutes. Remove from heat. Serve as a dipping sauce with
the kabobs.
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Ingredients
24 large shrimp, peeled, deveined
24 red grape tomatoes
8 12-inch wooden skewers, soaked in water for 1-4 hours
Salt and freshly ground black pepper
1 tbsp. chopped cilantro
For the sauce:
1
can (15 oz.) apricot halves
2 tbsp. oil
4 green onions, thinly sliced
2 tablespoons flour
4 tsp. Madras curry powder
1/2 cup water
1/3 cup light cream
3 tbsp. finely chopped dry-roasted cashews
1/4 teaspoon salt
1/4 tsp. freshly ground black pepper
Makes 8 servings
grilling
station
Our
ultimate grilling assistant lets them handle it all—from
the burgers to the buns to their beer—with ease and
style.
Tropical Asian Cooking: Exotic Flavors from Equatorial Asia
The
recipes featured in this book are inspired by cuisines
of tropical India; of the Indian Ocean archipelago of the
Maldives; the islands of Indonesia and Singapore, and-on
the Southeast Asian mainland-Malaysia, Thailand, and Vietnam.
grilling
tool set
Remember
the handyman's mantra: the right tool for the right job.
In this case, it takes the right four tools to achieve
grilling perfection.
stainless-steel set is made with hefty Indonesian nyatoh wood handlesstainless-steel
loops on the handles make it easy to hang tools on or near the grillset includes
spatula, tongs, turning fork and grill brush.
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copper
fire pit