Coast Cooking

Coast Cooking: Meat on a stick is a handy, tasty food idea

If you ever travel to a developing nation, you are sure to see street vendors serving roasted meats and vegetables on a stick. 

It is a simple and delicious idea, and the stick makes for a convenient way to carry your snack or lunch around with you.

If you are going to prepare this dish for your friends, a few thoughts on the type of fire you are going to use are in order. 

If you have no grill and are thinking of cooking them under the broiler, find another recipe. What makes this recipe so good is the open fire. 

A wood fire is always the best choice, followed by hardwood charcoal and then regular charcoal. A last resort is the gas grill. It is convenient, but the results from a gas grill do not compare to the results from a good hardwood fire.

PINCHOS

Wooden skewers soaked in water

Thick sliced sausage (simmer fresh sausage in stock first)

Cubed pork tenderloin

Whole mushrooms

Quartered bell peppers

Whole cherry tomatoes

Olive oil

Chopped fresh oregano

Salt and pepper

Firmly skewer the meats and vegetables, either alternating them or filling skewers with a single choice. Drizzle the oil on, and then season with the herb and salt and pepper. Make sure to have a good fire going, and adjust the distance from the fire accordingly. Too close and they burn, too far away and they do not sear. Grill until done to your liking. It is critical that the pinchos are served at once.

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