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Friday, June 27, 2014

Beef Kabobs and Baked Corn from Recipes and Ramblins with The Tumbleweed Contessa


 Here is another great blogger and cook guest posting for me today!
  My friend The Tumbleweed Contessa (a fellow Texan)  cooks my kind of food and I mean the best West Texas dishes that I grew up with and love!!   She brought a great meal today!   Beef Kabobs and Baked Corn on the grill!!  Yeppers it's always grilling time in West Texas (and I mean WEST Texas!)
Don't forget to scroll all the down and see what else she can do! 
 (Spoiler alert-- Salt Dough Basket and Napkin Rings!) 
 
Simple Summer Grilling

I was so excited to be invited to be a guest poster on Evelyn’s blog!
I’ve worried and thought about what I should bring over. But you know, it is really pretty simple. West Texas in the summer means grilling. And that’s what I like to do the best. We can actually grill here almost all year long. The weather being what it is. Sometimes we have to wear warmer clothes than other times, but if the grill is in the warm sunshine, it will be ok. You don’t have the humming birds to keep you company in the winter and you can’t hear all the neighbors in January. But if it’s a chargrilled burger you are craving it will cook fast enough to get back inside before halftime is over!

 Evelyn and I live in the same neck of the woods (sort of). She lives in one state and I live in another, but our city limits are about 46 miles apart. We both think someday we will grow together. Maybe then her state will share water with us! (Long political story.) She’s going to be relocating back to Texas and in a city not too far from where I grew up. Isn’t it a small world? She lives now where my twin grandsons live. Oh, with their mom and dad. They are 8 months old now.

Anyway, I rambled again, didn’t I? The grill in the summer is really an extension of my kitchen. I throw any vegetable from the garden on the grill with a chicken breast and think it is the best meal I’ve cooked! But this time, I had some beef to put on the skewers with the vegetables. I have my own tomatoes from the garden, but totally forgot that and bought tomatoes at the market today along with red and green peppers. I found some leeks and an ear of corn in the fridge, so I fixed those too.

 Beef Kabobs and Corn with Leeks 
 Beef Kabobs 

  For the Kabobs:
  • 1 pound steak, cut in 1” cubes
  • 1 red bell pepper cut in 1”pieces
  • 1 green bell pepper cut in 1” pieces
  • 1 red onion, quartered
  • 1 tomato cut in quarters
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon black pepper
  • ½ cup Italian salad dressing
  • ½ cup barbeque sauce (your favorite)
Place the meat, olive oil, balsamic vinegar, Worcestershire sauce and black pepper in a container and marinate at least 4 hours. Cut up the peppers, tomatoes and onions. Toss in a bowl with the Italian salad dressing about 10 minutes before preparing the skewers. Alternately place the meat and veggies on the skewers. If using wooden skewers be sure to soak in water about an hour. I have metal skewers. Mix the barbeque sauce with the remaining Italian salad dressing to use to brush on the skewers as they grill. Grill about 4 minutes and turn. Allow the skewers to continue to cook until the tomatoes look like they will fall apart. That’s when I take them off. Cover with foil to keep warm until serving time.


Grilled Corn with Leeks 

   For the Grilled Corn with Leeks
  • Ears of fresh corn
  • 1 leek
  • ½ stick butter (salted)
Clean the corn and leek Place the corn and leek on a piece of heavy foil and top with pieces of butter. Add plenty of freshly ground black pepper. Wrap tightly and toss it on the grill. I let this grill about 20 minutes before I put the skewers on to allow them to steam longer. The corn had a great flavor with the mild onion flavor of the leeks. I didn’t like the texture of the leek. It may need to cook longer or maybe even cut up in smaller pieces it would have been more tender. I’ll try this again. It was a nice flavor.
This is pretty simple. I hope you enjoy it.
 Have a great grilling summer y’all and thanks to Evelyn for letting me share with her followers.


Many Thanks for my Friend, The Tumbleweed Contessa on sharing here today and we would both love to invite you visit her at her place,  "Recipes and Ramblings With The Tumbleweed Contessa"
Here are just a couple of her great posts:










4 comments:

  1. I've never baked corn on the grill, but have wanted to try it. I was never sure how long to place it on the heat. Now I have an estimate! I'd love to have you visit for my very first giveaway if you have time. Have a blessed week!!

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  2. Oooooh that corn does look good. Thanks for a lovely visit for the grand social :)

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  3. We must eat corn on the cob 4 times a week during summer. Thanks for the recipe. I found your recipe over at the What’d You Do This Weekend? Link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1mF7z6K. Have a wonderful day!!

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  4. Those kabobs have such bright colors! Perfect for summer. I've never thought to add leeks to corn (I like leeks a lot). Great idea. Thanks for sharing!

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Thank you so much for your sweet comments:)))