Foodie Friday: Savor Hot and Zesty Grilled Herb Skewers

We’re in the midst of the hottest month of the year, and if you live in and around the Pittsburgh area, you’re experiencing a steamy mix of humidity and sun. Though you may be able to handle the heat, your food might be starting to be a little lukewarm in flavor and presentation. If you’re looking to turn up your next meal, break out the grill, and serving up some skewers Savor-style!

You may think of skewers as strictly barbeque food, but when done well, they become a gourmet asset to whatever meal you are cooking up. At Savor by JPC Event Group, we like to present these tasty morsels as either passed appetizers in a small bite format, or as a part of a grilled skewered chef action station. The secret is to thread whatever protein or veg you are featuring on a sturdy sprig of herbs, like fragrant Rosemary.

Skewers aren’t just for carnivores, however. Veg-heads and seafood lovers can all agree that cremini mushroom with bay scallop skewers, or prawns with snow pea pods hit the spot on after a long day at the pool. For those who enjoy something a little sweet and spicy, try a skewer with teriyaki chicken, pepper, and fresh and juicy pineapple.

In true JPC style, we always kick it up a notch and serve with a truly outstanding horseradish dip. If you’re in the mood for something creamy and a little spicy on top of your skewer, look no further than this recipe for horseradish mousse.

Yield: 1 cup
Ingredients

• ½ cup mayonnaise
• 1/3 cup prepared horseradish
• 1 ½ teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 2 teaspoons Louisiana hot sauce
• ½ teaspoon coarse salt
• ½ cup heavy cream

Instructions

1. Whisk together mayonnaise, horseradish, Worcestershire, lemon juice, Louisiana hot sauce and salt.
2. In a separate bowl, whip cream until soft peaks form. Fold into mayonnaise mixture. Refrigerate until serving. Makes 1 cup.

There you have it! Deceptively simple, yet delectably delicious.