Christopher’s Internet Affliction

Hi everyone!

So I’ve been playing with spices and sprucing things up a little, as I’ve never much been into heavy spices in recipes, and I think that this recipe works out nicely- Not blazing and indiscriminately hot, but rather a subtler, more flavorful spice, with a little heat for fun. I emulated Middle Eastern and Caribbean cooking, picking a little from Jamacian jerk recipes, while adding what seems like good things to it. I’m sure there’s some other great things that can be thrown into this one, a little saffron powder, smoked salt, things like that. This is a really great recipe to play with and just have fun!

I named this recipe for fun for one of my favorite actors, John Barrowman. He’s a super talented British actor, but spent his formative years and was raised right close to me in Joliet, Illinois. He still visits sometimes, and I hope to bump into him on the street, or see a live performance here in Chicago! Wouldn’t that be so exciting?! Anyhow, this recipe is spicy and beeeefy (if you wish) like Mr. Barrowman. (heheh!) He also has a new CD of showtune covers coming out in just a few days, on March 1, 2010. He’s also playing a guest role in the last six episodes of this season’s Desperate Housewives on this side of the ocean, too! I also have to gush over the cufflinks made by Ian Flaherty that he’s chosen for his site- They’re all so wonderful!

Anyhow! After the jump, Onwards with the recipe!

Supplies: Bamboo skewers, Olive oil, Cast iron skillet or cookie sheet, lightly oiled.

Into The Meat:
1 to 1.25 pound of ground meat (Beef, Turkey, Chicken, Pork, Tofu substitute)
3 large cloves of garlic, microplaned or minced
1 tablespoon powdered Ginger
18 drops Tabasco
1/4 teaspoon Mustard Powder (optional)
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup, minced Onion (Preferably sweet! I like the purple ones, or even better, Vidalia onions if they’re in season.)

Note! If you’re leaning closer to a pound of meat, you might have some issues with the meatballs holding together for you. That’s fine! Just add an egg, and that will help to bind it together for you.

Over the top:
Couple dashes of Soy Sauce
3 or 4 Lemon wedges (optional, but an excellent touch!)
Saffron Flowers, red chili pepper, any suitable garnishing spice. Not necessary, of course.

In-between: Green pepper, onion chunks (if you do this, cut out the onion in the meat) Whatever you like on your kabobs, really! I usually just use one or two kinds of vegetables, these get pretty meaty!

Preparation: Pretty straightforward. Just mix up the spices and meat, make little meatballs, and slide them onto the skewers. You’re bright, you can do it

On the side: Wrap up a piece of naan or pita bread in foil, with a thin coat of butter on a side, throw it in the oven at 350 degrees F for about three minutes. A dollop of plain yogurt goes very nicely as well, and helps to salvage over-cooked and dry meat.

Vegetarian notes: I am quite sure that there’s an excellent meat substitute out there for this recipe, and it seems an easy and delicious replacement.

… bake at 350, 25 minutes, and will feed two in a big way, or four light eaters. There’s no need to flip them halfway through, either. Also, I like to put some slices of lemon on top, the juice helps to vary the flavor in a pleasant manner. I usually get about four kebab out of quantities like this. Enjoy!