Foodie Friday: Savor Hot and Zesty Grilled Herb Skewers
July 24, 2015
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
- 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
- Whisk together mayonnaise, horseradish, Worcestershire, lemon juice, Louisiana hot sauce and salt.
- 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.