Memorial Day Grilling – Kebabs

I am so happy to have grilling weather back. To me, it is one of the easiest ways to entertain. Put together a few salads (which can be made ahead of time) and throw your meat and maybe your veggies on the grill when guests arrive and you are all set to go. I’ve been making a lot of kebabs lately for their variety and ease. I marinate my meat, seafood and/or vegetables a day ahead and skewer them and place them back in the fridge before guests arrive. I recently served these shrimp and andouille sausage skewers and they were a huge hit. You can even make cute little grilled hot dog and tator tot skewers for the kids.

RECIPE: Shrimp and Sausage Kebabs with a Smoky Paprika Glaze

Ingredients:

• 3/4 cup olive oil
• 4 garlic cloves, minced
• 2 Tbs thyme, chopped
• 5 tsp smoked paprika
• 4 tsp Sherry wine vinegar
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1 lb. uncooked large shrimp, peeled & deveined
• 1 lb. andouille sausage, cut into 1″ long chunks
• 1 pint cherry tomatoes
• 1 red onion, cut into 2 layer wedges

Instructions:

1. In a medium sized bowl whisk together the first 8 ingredients and set aside.
2. Alternately thread shrimp, sausage chunks, tomatoes, and onion wedges on to the skewers.
3. Place the skewers on a rimmed baking sheet.
4. Cover and chill skewers and bowl of glaze.
5. Heat grill on medium-high heat. Brush skewers on both sides with the glaze. Grill until shrimp are cooked through, turning and brushing occasionally with more glaze. Cook for about 6 to 8 minutes.

* Kebabs can be assembled and stored in the refrigerator up to 6 hours ahead of time.

For more recipes and entertaining tips from Zareen visit her blog Cooking with Z.

Christmas Brunch

Every year I host a Christmas Breakfast/Brunch at my house for my family. The past few years there have been two items that are staples at my table and have become a tradition everyone looks forward to. Champagne with Pomegranate Juice – it’s festive, fun & yummy. Sort of a holiday twist on the Mimosa. And Baked French Toast. This is one of my favorites. It’s delicious, everyone loves it. But more than that, it is super easy and makes Christmas morning a breeze. I assemble it the night before, put it in the fridge and just pop it in the oven when everyone arrives. By the time we are finished with gifts, the French Toast is ready and we sit down to fabulous meal.

Recipe: Baked French Toast
adapted from Paula Deen

• 1 loaf French or Challah bread
• 8 Eggs
• 2 cups Half & Half
• 1 cup Whole Milk
• 2 tbs Sugar
• 1 tsp Vanilla Extract
• 2 tbs Grand Marnier
• 1/4 tsp Cinnamon
• 1/4 tsp Nutmeg
• pinch of Kosher Salt
• Maple Syrup for serving

Slice the bread in 1″ thick slices. Lay the slices in a buttered 9 x 13″ shallow baking dish in 2 rows. Slightly overlap the bread.
Whisk together the eggs, half & half, milk, sugar, vanilla, Grand Marnier, cinnamon, nutmeg and salt in a large bowl. Pour the liquid mixture over the bread, evenly covering all the bread with the egg/milk mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next morning, preheat the oven to 350 degrees. If you are using the Praline Topping, spread it over the unbaked french toast and bake for 40 minutes. The french toast should be puffed and golden brown when you remove it from the oven. If you opt not to use the Praline topping, sprinkle with some confectioner’s sugar and serve with maple syrup.
Praline Topping (optional)

• 1/2 pound (2 sticks) butter
• 1 cup packed Light Brown Sugar
• 1 cup chopped Pecans
• 2 tbs Light Corn Syrup
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg

In a bowl, combine all the ingredients and blend well. Spread evenly over French Toast prior to baking.

Recipe: Pomegranate Champagne

• 2 oz Pomegranate Juice
• 4 oz. Champagne

Pour Pomegranate juice into the bottom of a champagne flute and top with Champagne. If desired garnish with a couple pomegranate seeds or cranberries.

For more recipes, cooking and entertaining tips from Zareen, check out her blog Cooking With Z.