Last night was a rite of passage for my oldest son, Sean. Senior prom. He looked pretty dashing in his white tux. After the prom the party moved to our house, where they lasted until about 4:30 in the morning. So this morning it was Lumberjack Breakfast for 10: bacon, sausage and hash browns. Rib-sticking good.
It's prime grilling season here in Minnesota. Well, maybe not so much in the northern part where the ice is still on the lakes. But last night was a perfect night in Minneapolis for cooking over charcoal, which is exactly what I did. If you are looking for a little break from the usual steaks, brats and burgers, this Spanish Kabob recipe from Jamie Purviance is terrific. Pair this up with some Spanish rice and a nice bottle of Rioja...and you've got an inexpensive night in Madrid while never leaving your back yard. This serves six to eight.
For the Kabobs
2 pork tenderloins, each about 1 lb, trimmed of silver skin and fat, cut into 1¼-inch cubes
2 large bell peppers, 1 red and 1 green, cut into 1¼-inch squares
For the Marinade
⅓ cup finely chopped fresh Italian parsley leaves and tender stems
¼ cup extra-virgin olive oil
2 tablespoons minced red onion
1 tablespoon sherry vinegar
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons minced garlic
¼ teaspoon ground cayenne pepper
½ teaspoon salt
- Combine and whisk the marinade ingredients. Put the pork cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- Remove the pork from the bag and discard the marinade. Thread the pork and bell pepper squares alternately onto skewers. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm.
Wine pairing: Rioja
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