MAPLE APPLE PORK SKEWERS
PREPARATION 30 MIN | COOKING 25 MIN | WAITING 15 MIN | OUTPUT 2 DOZEN | FREEZES
INGREDIENTS
Sauce
- 1 tsp cornstarch
- 1/4 cup (60 ml) beef broth
- 1/4 cup (60 ml) maple syrup
- 1 clove garlic, finely chopped
- 1/4 cup (60 ml) unsweetened applesauce
Skewers
- 1 lb (450 g) pork tenderloin, cut into 24 cubes
- 8 slices prosciutto, cut into 3 pieces lengthwise
- 1 tbsp (15 ml) olive oil
- Small wooden skewers, soaked in water for 30 minutes
Sauce
- In a small bowl, dissolve the cornstarch in the broth. Set aside.
- In a small saucepan over medium-high heat, bring the maple syrup and garlic to a boil. Let simmer until the mixture begins to caramelize. Add the applesauce and the broth mixture. Beware of splattering. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes or until syrupy. Set aside.
Skewers
- Preheat the grill, setting the burners to high. Oil the grate.
- Wrap each pork cube with a prosciutto slice and thread each piece onto a skewer. Let rest for 15 minutes. Brush with oil and season with pepper.
- Grill the skewers for 2 minutes on each side or until medium-rare. Place on a serving dish and brush with the sauce.
STOUT-GLAZED BEEF SKEWERS
PREPARATION 20 MIN | COOKING 30 MIN | MARINATING 24 H | OUTPUT 2 DOZEN | FREEZES
INGREDIENTS
Stout Glaze
- 1 cup (250 ml) stout or other dark beer
- 1/4 cup (60 ml) balsamic vinegar
- 1/4 cup (55 g) lightly packed brown sugar
- 1 clove garlic, finely chopped
Skewers
- 1 lb (450 g) flap steak, cut into thin strips
- 1 tbsp (15 ml) balsamic vinegar
- 1 tbsp Montreal steak seasoning
- 2 tbsp (30 ml) olive oil
- Small wooden skewers, soaked in water for 30 minutes
PREPARATION
Stout Glaze
- In a small saucepan, bring the beer, vinegar and brown sugar to a boil over medium heat. Let the glaze reduce for 15 minutes or until syrupy. Remove from the heat and add the garlic. Transfer to a bowl, cover and refrigerate.
Skewers
- In a glass dish or large sealable plastic bag, combine all the ingredients. Cover the dish or seal the bag. Refrigerate for 24 hours. Drain the meat and discard the marinade. Thread the beef onto the skewers.
- Preheat the grill, setting the burners to high. Oil the grate.
- In a microwave oven, slightly reheat the glaze.
- Grill the skewers for 2 minutes on each side. Place on a serving dish and brush with the glaze.