2 hours ago
Friday, July 3, 2009
The best thing about summer is being able to grill and eat outdoors.
Here, in New Jersey, we only get to do that for about 3 months out of the year, and sometimes it's too hot and humid to want to be outside, that's when air conditioning is king.
I made these excellent filet mignon kabobs and grilled pizzas for a weekend BBQ.
Served up with some easy corn & asparagus salad and a big bowl of potato salad, and summer never looked so good.
Filet Mignon Kabobs: serves 6
3 lb. piece of beef tenderloin (filet mignon), cut up into cubes
1 red, 1 yellow bell pepper, cut up
1 red onion, cut up to fit on skewers
12 cherry tomatoes (2 for each skewer)
lemon or lime juice
kosher salt and pepper
a bit of olive oil
About an hour before grilling, salt and pepper your beef cubes and keep them on the counter at room temperature.
Thread your skewers, alternating vegetables and meat.
Put a little more kosher salt over the vegetables and meat skewers and drizzle with olive oil and squeeze a lemon or lime over the kabobs on a platter.
Grill on medium-high heat to your desired temperature.
I purchased fresh focaccia bread and drizzled with olive oil.
Place sliced fresh Bufala mozzarella pieces on top & roasted tomato pieces.
Finish with fresh basil and place on the top rack of your grill, while the kabobs are cooking.
I just realized that my blog turns one year old today!
Have a safe and happy 4th of July weekend with your friends and family!