You’ve got a stick up your…

If you remember the film “Something about Mary”, there was a scene where they talked about food on a stick. It seemed like a silly conversation at the time. But, there is a whole day dedicated to that very concept. Today is National Something on a stick day. And, it’s a food thing. If you were thinking something else, You’ve got a stick up your… Plus, Mary and Ted were wrong about there not being a lot of meats on a stick. There really are: souvlaki, Satay, Anticuchos, Kofta, and of course Brochette are all examples with varying countries of origin. And, if you go to any cocktail parties, chances are, there will be something on a stick. So, let’s celebrate this underappreciated art form.

The beauty of serving food on a stick is the seemingly endless possibilities. Sweet, savory, or in between, chances are, if you can eat it on a plate, you can put it on a stick. Of course, soup is a challenge. But, that’s what freezers are made for. Plus, food on a stick is extremely portable, making it easy to eat on the go. And, you have a dangerous weapon when you are done. Remember when your mother said you could poke an eye out with that thing?

You’ve got a stick up your… History

Unsurprisingly, food on a stick predates history. Archeologists found charred sticks with meat remnants in a site in Germany from over 300,000 years ago. And, Homer speaks of Spit roasted Pork in “the Iliad“. While we use small sticks to serve food, there is a long history of cooking food on a stick. Think luaus, barbecue pits, s’mores, and tandoori cooking. Of course, the bigger pieces of meat aren’t as portable. That’s where military inventiveness comes into play. Middle Eastern soldiers from the days of the Persian Empire used their swords to cook and eat food in the battlefield. Every soldier had a sword. So, it was the opposite of the skewer you are holding: a dangerous weapon that happens to transport food. The tradition lives on in Brazilian Churrascaria, Grilled steak on a sword.

Of course, we all know the shish kebob. A search of literature dates that invention to around 1,000 AD. And, through the ages multiple materials come into play with kebobs. Today, the most common material is bamboo. Of course, you can use whatever wood is available. And, metal skewers are still an option. But, metal ones get too hot to touch during the cooking process. So, that is why wood is generally the first choice. Depending on how thick your ingredients are, pre-soaking the wooden skewers is a good idea. When you come down to it, a skewer is just another utensil. When cooking, it replaces tongs or spatulas as a means to turn your food over. But, it isn’t just for cooking. Raw or pre-cooked foods go great on a skewer too. Think fruit kebabs, popsicle, or Caprese Salad skewers. No need for forks.

The perfect Hors d’oeuvre vehicle

As a caterer, I’ve seen my fair share of things on a stick. Duck, Chicken, Beef, Melon and prosciutto, Shrimp, Cheeses and condiments, Scallops, Lobster, and more. While Crostinis, tart shells, flat breads, and even edible spoons are all nice Hors d’oeuvre vehicles, the skewer is a constant fallback. It allows you to highlight a single or minimal item without extraneous additions. A well seasoned piece of protein on a stick is simplicity itself. Add a little dip and you have a direct hit. You can even skewer a couple ingredients and drizzle with a sauce or glaze, like our Fried Chicken and waffle skewers. Pick it up, eat it, and move on. Just, be prepared for someone to say You’ve got a stick up your…

If you want to throw a cocktail party, Skewers are a no brainer. But, make sure whatever you put on them isn’t too big. While A beef teriyaki or Chicken satay skewer with a long strip of meat may be fine for a sit down meal, if you are standing around with a cocktail in one hand and a skewer in the other, the skewer should be one or two bites. It’s not supposed to be a full meal. And, it may actually help you lose weight. Our bodies start a clock when we begin eating. On average, it takes about 20 minutes for our brains to send a signal of fullness. So, if you just eat one or 2 bites at a time, you will consume less before your body says you’re done.

A good excuse to play with your food

When you were a kid, at some point, you probably poked something with a stick. Well, now it’s time to relive those carefree days. We can poke avocados, tomatoes, artichokes, mushrooms, and maybe even a corn dog or two. While preparing, you can get your hands dirty with the food you are playing with (although, we recommend wearing food service gloves). But, when you go to eat, skewered food is clean and neat. Just pick up, eat, and discard the skewer. And, you can even pick your teeth if something gets stuck in there. Bonus.

So, what are we going to put on a stick today? If you’re politically minded, we know your answer. But, we are talking about food today. So, it’s all about fun and feeding. recently, we celebrated national tempura day. And, skewers are the perfect match for tempura. If you have made tempura or any other batter fried foods, you know that it can be dangerous. You have to batter the food and dip it in the frying oil without frying your fingers. Skewers give you that extra distance between you and 350 degree oil. And, if you do shrimp tempura, they keep the shrimp straight instead of curling up in the heat.

So, today, we’re going to revisit the tempura and let you say You’ve got a stick up your…

Ginger Tempura Shrimp with Spicy Lemongrass Mirin Dip

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Appetizer

Cuisine Asian Pacific

Ingredients

  

• 24 Each Large Shrimp, peeled and deveined, tail removed 16/20 or 21/25 size
• 24 each bamboo skewers
• 1 Lb Rice Flour
• 1 large Egg
• 1 Bottle Lighter ale, pilsner or lager
• 2 Tbsp Grated Fresh Ginger
• 1 Tbsp Lemon Juice
• 1/2 tsp Finely chopped garlic
• Salt and Pepper to taste
• Coconut Oil for frying may substitute another oil. We like the flavor and consistency of coconut oil.
• For Dip
• 2 Cup Mirin rice wine for cooking
• 1/2 Cup Sugar
• 2 Tbsp Sambal Chili sauce (use more or less depending on your heat preference; or, omit entirely if you don't want it spicy)
• 1 tsp Chopped Fresh Garlic
• 1 tsp Chopped Fresh Ginger
• 1/4 Cup Lime Juice
• 1/4 Cup Finely diced lemongrass
• 2 Tbsp Chopped Fresh Cilantro
• 2 Tbsp Chopped Fresh Scallion

Instructions

 

• make the Sauce: Place all ingredients, except the cilantro and scallions in a Pot over medium heat. Stir well. Bring to a simmer. Allow to reduce down until it becomes slightly thickened and evenly coats the back of a spoon without dripping off. You don't want it thick and syrupy. But, you don't want it too runny. Add the scallion and cilantro and cool down.
• If your shrimp isn't peeled, do so. Carefully remove the shell and tail shell. Try to keep the meat in tact. Slit the back, and remove the intestine track. Rinse well. If it is peeled and deveined, you can skip this step. Skewer the shrimp. Start at the tail and straighten the shrimp on each skewer with the skewer coming out through the thick end.
• Make the batter: Whisk the egg. Add in the garlic, ginger, and lemon juice. Then add 1/2 of the beer. Whisk in the flour. If it is too thick, add more beer. If not, drink the rest. Season the batter and set up your fry station.
• Heat oil to about 350 degrees. If you have a fryer, this is easy. If you are doing it on a stove, you can use a candy thermometer to check the temperature. Or, you can judge by dropping a bit of batter in. It should bubble and float up. But, don't let it get too hot or the batter will cook before the shrimp.
• Dip the shrimp, one at a time in the batter. Hold it by the skewer. Move each quickly to the hot oil to fry. Cook until the batter becomes a light golden brown. For the best results, you can hold it by the skewer during the cooking process. Or, you can let the skewer drop in. But, make sure you don't let the shrimp fall to the bottom of the pot. You want it to be floating before letting go of the skewer.
• remove the shrimp from the oil onto paper towels to dry. Then serve hot with the dip.

Keyword dip, ginger, Lemongrass, Mirin, Shrimp, Skewer, spicy, Stick, Tempura

And, to go with the picture above…

Southern Fried Chicken and Waffle Bites with Bourbon Maple Syrup

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Marinating time 4 hours hrs

Course Appetizer

Cuisine American, Southern

Servings 24 Bites

Ingredients

  

• 1 Lb Boneless skinless chicken breast
• 1 pt buttermilk
• 1 large egg
• 1 tsp chopped fresh garlic
• 1 tsp chopped green onion
• 2 Tbsp Cajun Spice blend
• Salt and pepper to taste
• For coating:
• 2 cups AP flour
• 1/2 cup cornstarch
• 1/2 tsp dried thyme
• 1/2 tsp Poultry seasoning or rubbed sage
• 2 Tbsp Cajun Seasoning
• Salt and Pepper to taste
• Oil to fry
• For the waffles:
• 2 cups AP flour
• 1 Tbsp Baking powder
• 3 Tbsp sugar
• 1/2 tsp salt
• 2 large eggs
• 2 cups Buttermilk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• For syrup
• 1/4 cup bourbon
• 1 each cinnamon stick
• 2 cups Maple syrup
• 1 each mini chili

Instructions

 

• Marinate the chicken: Whisk an egg, add in buttermilk and seasonings. Cut the chicken into equal size 3/4 inch cubes. Put in the buttermilk mix. Refrigerate at least 4 hours, preferably overnight.
• make the waffles: Mix all dry ingredients in a mixing bowl. Whisk the eggs in a large mixing bowl. Add the buttermilk and vanilla, continue whisking. Add the dry ingredients and oil. Set aside batter to rest for 20 minutes.
• Mix flour and spices for coating and set aside.
• make the Bourbon maple syrup: Heat all ingredients on a stove over low heat about 15 minutes until all flavors have blended. remove the cinnamon and chili. Put in a squeeze bottle or a bowl to serve on the side. This canbe done in advance and stored in the fridge.
• Heat a waffle iron to medium high. Open and spray with pan spray. Ladle the waffle batter directly into the middle of the waffle iron. Allow it to spread evenly across the plate. Close the iron and flip. Follow the directions on your particular waffle maker. When cooked, cut them into individual cubes.
• Set up a frying station, either use a fryer or a heavy pot over medium high heat. Heat oil to about 350 degrees.
• Strain the chicken from its marinade. Toss it in the flour coating mix. Fry until golden brown. Make sure it is cooked all the way through.
• Skewer the chicken with the waffles, and heat in a 350 degree oven until warmed throughout. Servee drizzled with bourbon maple syrup.

Keyword American, Appetizer, Bites, chicken, Derby, Fried, Fried Chicken, Hors d’ouevres, kentucky, southern, Waffle