The Kabobs were really good. The meat is covered with a very spicey rub - garlic, dry mustard, salt, chili powder, paprika, coriander and cumin. The sauce is avocado base with seedless cucumber (which was about 18 inches long), scallions (little green onions), fresh dill, tobasco and fresh lime juice. The cherry tomatoes were much better than expected. I bought both vine ripened and whatever the other kind are - non-vine ripened just to see if we could tell the difference. It was easy to tell. Vine ripened were much more flavorful. The meat and the sauce made a wonderful combination. I made extra sauce because some of the recipes in the book end up making a little less than the "serves 4" would indicate. In this case, the recipe would have been just right. As a result we will try the sauce on some other things to see how we like it. It was great on the kabobs.
The hand-cut french fries are not worth the trouble if you have a charcoal grill. Gas might work because you can more easily regulate the heat. The tasted good but certainly did NOT look like the fries in the picture.
Dessert was leftover peaches and cherry sauce from last night. See Mrs. Grill'n comment to yesterdays Post for her views on that and on the butternut soup. I thought the soup was even better than it had been yesterday. That is a great recipe! Not hard to make and boy does it taste good!!
17 recipes down! We have learned a lot and had some great meals. More fun and good eating to come!
Mark
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Mrs. Grill'n says: These kabobs were really good but the hit of the meal for me was the avocado cream sauce. It read as though it was going to be guacamole, but the addition of the cucumber made it very fresh and cool. I ate it on everything for a few days, and would recommend it with any fish recipe more even than these kabobs.
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