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Muchmor Magazine Issue 41

Muchmor Magazine Issue 41

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Published by Muchmor Magazine
Muchmor Magazine an independent digital publication about Canadian travel, Lifestyles, Cities, Canadian people and their lives, jobs and lifestyles
Muchmor Magazine an independent digital publication about Canadian travel, Lifestyles, Cities, Canadian people and their lives, jobs and lifestyles

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Published by: Muchmor Magazine on Jul 24, 2009
Copyright:Traditional Copyright: All rights reserved

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02/05/2013

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Basil Shrimp Skewers

Ingredients:

40 ml olive oil
55 g butter, melted
1.5 lemons, juiced
45 g brown mustard
20 g minced fresh basil
3 cloves garlic, minced
salt to taste
white pepper
1360 g fresh shrimp, peeled and deveined
skewers

In a shallow, non-porous dish or bowl, mix
together olive oil and melted butter. Stir in
lemon juice, mustard, basil, and garlic,
and season with salt and white pepper.
Add shrimp, and toss to coat. Cover, and
refrigerate for 1 hour. Preheat grill to high
heat. Remove shrimp from marinade, and
thread onto skewers. Discard marinade. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4
minutes, turning once, or until opaque.

Lifestyle 21

Honey-Mustard Beef
Kabobs

Ingredients:

120 ml Dijon mustard
60 ml honey
5 ml Worcestershire sauce
2 g salt
0.3 g pepper
340 g beef sirloin steak, cut into 1 inch
cubes
skewers

In a bowl, combine the mustard, honey,
Worcestershire sauce, salt and pepper.
Pour half of the sauce into a large re-
sealable plastic bag; add beef cubes
and toss to coat. Set remaining sauce
aside. Thread beef onto metal or soaked
wooden skewers. Discard marinade from beef. Grill, covered, over medium heat for 8-10 minutes or until meat
reaches desired doneness, turning once. Serve with reserved sauce.

Chili-Lime Chicken
Kabobs

Ingredients:

45 ml olive oil
20 ml red wine vinegar
1 lime, juiced
3 g chili powder
1 g paprika
1 g onion powder
1 g garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to
taste
455 g skinless, boneless chicken
breast halves - cut into 1 1/2 inch
pieces
skewers

In a small bowl, whisk together the
olive oil, vinegar, and lime juice.
Season with chili powder, paprika,
onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish
with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat the grill for
medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for
10 to 15 minutes, or until the chicken juices run clear.

Sequoia Club

22 Lifestyle

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