Tuesday, June 15, 2010
What? Veal Kebabs
Seems like a waste, right? But once again, wandering the meat counter, standing there long enough I was getting uncomfortable looks from the folks working there, I picked up some 'veal for stew'. What was I thinking... I am not going to make stew at this time of year... although it does feel, at times, like winter out there. So, what to do... I've always liked a good kebab.
Could it be more easy? Nope. And I find myself asking, well, myself, does anyone want to read about how I took $4.99/lb veal chunks, marinated it in my favorite Very Yeri Teriyaki sauce, skewered it with onions, yellow bell peppers and crimini mushrooms, and grilled it? Maybe not, but I remind myself as much as this could be entertainment for others, it is also my way of cataloging what I cook. Maybe not exciting, but reality it is. To the Very Yeri sauce, I added sweet soy sauce and sliced scallions. You know my love for doctoring jarred sauces. The flavor excellent, but as I suspected, and warned my family, the veal was chewy. After all, it was meant for stew. Our jaws got a workout, but it didn't stop us from enjoying some well marinated kebabs.