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Now available for preorder:
The San Francisco Panorama.
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M O S T C E N S O R E D - - - - Celebrate Labor Day with Labor-Free Grilling - - - - DES MOINES, Iowa, Aug. 2 /PRNewswire/ -- It's ironic that a summer holiday like Labor Day often means more labor for the family cook. This year, a meal of easy-to-make kabobs will leave time to relax and join in the celebration. From Indonesian satay to Italian spiedini, kabobs have exploded in popularity. Why? Maybe it's because the combination of flavorful spices and grilling appeal to our new way of eating. Maybe it's because a kabob is bite-size and fun to eat. Or maybe we all just like eating off a stick! For your kabob cookout, treat your family to a change of pace with great-tasting pork tenderloin. Pork tenderloin is one of the leanest pork cuts available and is easy to cut into cubes. "Pork tenderloin is a great choice for a kabob party because it is so tender and versatile," says Ceci Snyder, a registered dietitian and the nutrition communications manager of the Pork Information Bureau (PIB) for the National Pork Producers Council (NPPC). "It's easy to cut into bite-size cubes or strips and works well with a variety of flavors. I like to skewer the kabobs beforehand and let my guests choose from a variety of marinades and sauces." Kabob Combinations Because of its versatility, the pork tenderloin kabob is the backyard version of "one-pot" cooking. For example, cubes of pork, chunks of corn on the cob and new potatoes can all be skewered and grilled. "Kabobs are simple to grill because the food is secured on a skewer and won't fall through the cooking grate," says Snyder. "You can use almost anything in the kitchen, mixing and matching flavors to design kabobs with alternating colors and types of food." Snyder suggests the following combinations to spice up the grill this Labor Day (recipes included): -- Italian -- Create Italian Spiedini skewers with pork tenderloin marinated in olive oil, lemon juice and herbs. Red bell pepper and onion kabobs are the perfect foil for the pork. Serve on Italian bread. -- Indonesian -- Indonesian satay is a skewer of high repute. Thread strips of pork tenderloin on bamboo skewers, marinate in peanut sauce and grill quickly. Rice and a cucumber and yogurt salad complement. -- South American -- The Argentine version of pesto is called chimichurri, which combines flat-leaf parsley, olive oil, garlic and red pepper flakes. Marinate cubed pork tenderloin in chimichurri for an hour or two before cooking, then skewer and grill. Vegetable skewers of precooked sweet potato and poblano pepper chunks complete the menu with black beans and rice. -- Chinese -- Grill pork kabobs marinated in Chinese-style barbecue sauce alongside kabobs of pineapple, green peppers and scallions; serve with Asian noodles for a Pacific Rim meal. Easy Eating To make kabobs easier to grill and eat, try the following steps: -- If using bamboo skewers, soak in water for 30 minutes to prevent charring on the grill. -- Cut pork tenderloin into 3/4- to 1-inch cubes for even cooking. -- Cook over direct, medium-hot fire. Watch closely and turn frequently to prevent burning. -- Meat kabobs may take less time to cook than vegetable and fruit kabobs. Plan cooking times accordingly. Keep cooked kabobs warm on grill rack opposite fire. Labor-Free Kabobs Pork Spiedini 2 pounds pork tenderloin, cut into 3/4-inch cubes
Mix together first 11 ingredients, place in self-sealing bag and refrigerate 4-24 hours. Remove pork cubes from marinade; thread pork onto skewers (if using bamboo skewers, soak in water for 30 minutes to prevent burning). Grill over hot coals, basting with reserved marinade, for 4-5 minutes; turn and grill another 4 minutes. Discard any remaining marinade. Serve by pulling meat off of skewer onto Italian bread. Serves 6. Indonesian Pork Satay 1 pound boneless pork loin
Cut pork into 1/2-inch cubes. Blend remaining ingredients together (a blender does this well). Marinate pork in mixture for 10 minutes. Thread pork on skewers (if using bamboo skewers, soak in water for 30 minutes to prevent burning). Grill or broil for 10-12 minutes, turning occasionally, until done. Serve with cooked rice, if desired. Serves 4. Pork Chimichurri 1 pound pork tenderloin, cut into 3/4-inch cubes
Combine all ingredients together well in a self-sealing bag; seal and refrigerate 4-24 hours. Prepare a hot fire in grill; remove pork cubes from marinade (discarding any remaining marinade) and skewer. Grill over direct heat, turning as necessary, to cook and brown evenly. Serve with grilled skewers of sweet potato pieces and poblano peppers, alongside rice and black beans. Serves 4. Hoisin-Glazed Pork Skewers
Prepare hot fire in grill. Combine hoisin sauce, catsup and jalapeno; set aside. Season pork cubes with salt and pepper. Thread pork onto skewers; grill over direct heat for about 4 minutes, turn and glaze with hoisin mixture. Continue cooking on grill just until pork develops rich brown color, about 8-10 minutes total cooking time. Skewer pineapple and grill, glazing with hoisin mixture also. Serve pork skewers and pineapple skewers with Asian noodles. Serves 4. SOURCE Pork Information Bureau
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