Tip of the Day 9/8/11

Fall is a great time to grill and the late harvest vegetables are some of the best for grilling. Today's menu should inspire you to enjoy an early Fall dinner on the deck savoring the tastes of the season.

If you are enjoying the recipes I am sharing this week they can all be found in my cookbook "Dinner's Ready 1-2-3" which can be ordered on my Blog, Dee-Clutter.blogspot.com. Once you place the order click on the "Return to Dee-Clutter" link and the book will automatically download. We discovered yesterday that PayPal changed the link without us knowing and was causing some confusion. Happy dining.

Pork and Chorizo Kebabs

2 lbs. pork loin, cut into 1-inch cubes

3 (4 oz.) chorizo sausages, sliced 1-inch thick

1 onion, cut into large chunks

20 fresh bay leaves (optional)

Thread first 3 ingredients and bay leaves onto 10—12 inch skewers. Place in a shallow container; pour White Wine Marinade over kebabs. Cover and chill 4 to 8 hours, turning occasionally. Remove kebabs, discarding marinade. Place kebabs on greased grill rack. Grill over high heat for 10 – 20 minutes or until pork reaches 155°. (Slightly pink)

White Wine Marinade

1 (750 ml) bottle Sauvignon Blanc or other dry white wine

1 C. white wine vinegar

6 each fresh or dried bay leaves, whole cloves, crushed garlic cloves

¼ t. freshly ground black pepper

1 onion, chopped

¼ t. ground cumin

Combine all ingredients and marinate kebabs as directed.

Grilled Vege Kebabs

10 (12-inch) wooden skewers

1/3 C. extra-virgin olive oil

¼ C. white balsamic vinegar

¼ C. chopped fresh basil

3 garlic cloves, minced

1 t. salt

½ t. freshly ground black pepper

1 each red onion and yellow bell pepper, cut into 1 ½ in. pieces

1 lb. Chinese or baby eggplant, cut into ¾ in. slices

3 small zucchini, cut into ¾ in. slices

20 grape or cherry tomatoes

Soak skewers in water 30 minutes. Whisk together olive oil and next 5 ingredients. Thread onion and remaining ingredients onto skewers; brush vegetables generously with marinade. Grill, covered with grill lid, over medium-high heat, turning occasionally, 10 – 12 minutes or until vegetables are tender.

Jicama-Mango Slaw

1 small jicama and 1 large mango, peeled and cut into thin strips

½ C. thinly slice red onion

½ C. chopped fresh cilantro

¼ C. fresh lime juice

½ t. salt

Toss together all ingredients in a bowl.