ktla labor day eats 2023
MEDITERRANEAN SWORDFISH KABOBS
Outrageously delicious!
Ingredients:
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary
1 pound fresh swordfish, cut into 1½ -inch cubes
3 ounces thinly sliced prosciutto
1 small loaf of ciabatta or rustic bread, cut into 1½-inch cubes
Salt & freshly ground pepper
Four 8-inch wooden or metal skewers
Tzatziki, for serving
Instructions:
Combine the olive oil and rosemary in a mixing bowl and season liberally with salt and pepper. Add the swordfish cubes and toss to coat well. Allow the fish to marinate for 10 minutes.
To make the skewers, add the bread cubes to the swordfish just before you’re ready to assemble, and toss to coat. Cut each piece of prosciutto in half and fold each of the halves into a fan, overlapping. Thread a fan fold of prosciutto onto a skewer, then thread a cube of swordfish, then a cube of bread and repeat to create skewers with 2 pieces of swordfish and 2 pieces of bread each. Repeat using the remaining ingredients to make 4 skewers total.
Grill until the fish is just cooked through, turning often.
HONEY & SPICE CHICKEN and SWEET POTATO KABOBS
Super quick and easy to make, these skewers satiate every taste; sweet, smoky and spicy…they’re simply delicious.
Ingredients:
For the Spice Mix:
2 teaspoons chipotle chili powder
1 teaspoon garlic powder
1 teaspoon freshly ground pepper
1 teaspoon ground cumin
1 teaspoon mild smoked paprika
1/2 teaspoon Kosher salt
For the Glaze:
1/3 cup honey
1 tablespoon Dijon mustard
1 teaspoon cider vinegar
For the Kabobs:
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 medium red onion, cut into 1-inch petals
1 large sweet potato, peeled and cut into 1-inch chunks
Good-quality olive oil
Wooden bamboo skewers, soaked in water for 30 minutes (or metal skewers)
Instructions:
Combine the chili powder, garlic powder, freshly ground pepper, cumin, paprika and salt in a mixing bowl and stir to combine. Remove 1 tablespoon of the spice mixture to another bowl. Add the chicken pieces to the larger quantity of spices and toss to coat. Add 2 tablespoons of olive oil and mix well. Let the chicken rest at room temperature to marinate, while you complete the other components of the recipe.
Place the sweet potato cubes in a pot and cover with cold water. Bring the pot to a boil over medium heat and boil until the potatoes are just tender, about 7 minutes. Drain the potatoes and place them in the bowl with 1 tablespoon of spice mix. Add the onion petals along with 1 tablespoon of olive oil and gently toss to coat.
Combine the honey, Dijon and cider vinegar in a small mixing bowl and whisk to combine.
Thread the chicken, sweet potato and onion petals alternately onto the soaked skewers.
Preheat your Twin Eagles BBQ to medium-high heat and grill the skewers, turning frequently, until the chicken is cooked through. Brush the skewers with the glaze during grilling. Remove the skewers from the grill, glaze one last time and serve.
GRILLED TURKEY MEATBALL SKEWERS with ZUCCHINI RIBBONS
A summer-inspired chimichurri (you can use whatever herbs you have in the garden!) dresses these healthy and delicious skewers.
Ingredients:
1 pound ground turkey
3/4 cup thick & chunky jarred salsa
1/4 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, beaten
3 zucchinis, sliced into long, thin ribbons on a mandolin
2 tablespoons olive oil
For the Chimichurri:
1/4 cup flat leaf parsley leaves
1/3 cup packed basil leaves
2 tablespoons roughly chopped chives
2 peeled garlic cloves
1/2 cup red wine vinegar
1/4 cup extra-virgin olive oil
Salt & freshly ground pepper
Instructions:
Soak bamboo skewers submerged in water for at least 30 minutes.
Combine the ground turkey, salsa, breadcrumbs, Parmesan cheese and egg in a mixing bowl and mix well.
To make the Chimichurri, combine the parsley, basil, chives and garlic in the food processor. Pulse until finely minced. Add the vinegar and olive oil, season with salt and pepper and pulse to combine. Let the sauce stand at room temperature until serving.
Pinching off about 2 tablespoonfuls at a time, roll the ground turkey mixture into meatballs. Thread the meatballs onto the bamboo skewers, alternating with zucchini ribbons that have been accordion-folded into thirds. For each skewer, use 6 zucchini ribbons (2 ribbons at a time) alternating with 2 meatballs. Brush the skewers all over with the olive oil and season with salt and pepper.
Heat your Twin Eagles BBQ or a grill pan to medium-high heat. Grill the skewers for about 10 to 12 minutes, turning often. The meatballs are done when they feel firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Serve the skewers with the Chimichurri sauce.
BBQ FRUIT KABOBS
Ingredients:
Fruit Ideas:
1 cup Strawberries
1 cup Pineapples
1 cup Mangos
1 cup Bananas
1 cup Kiwis
For Basting:
1/2 cup Hone
For the Yogurt Dip:
1 cup Greek key lime yogurt
1/4 cup Marshmallow fluff
2 ounces light cream cheese
1 teaspoon key lime juice
Toasted Coconut
Instructions:
If you’re using wood skewers, soak them in cold water first to avoid burning on the grill. Heat your Twin Eagles BBQ to medium heat.If you’re using wood skewers, soak them in cold water first to avoid burning on the grill. Heat your Twin Eagles BBQ to medium heat.
Thread each skewer with your favorite fruits. Warm the honey so it’s runny. Baste each kabob lightly with honey, then sprinkle with coconut flakes.
Grill until the fruit gets grill marks on each side.
For the Yogurt Dip: Beat the yogurt, marshmallow fluff, cream cheese and lime juice together. Serve drizzled over the fruit and finish with toasted coconut.
HERBED LAMB SLIDERS with FETA CREAM in PITA POCKETS
A refreshing change to the American classic, lamb transforms your usual sliders into an unexpected and delightful handheld sandwich.
Ingredients:
2 pounds ground lamb
2 shallots, minced
3 tablespoons fresh mint leaves, chopped
1 tablespoon freshly minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon ground fennel
1/8 teaspoon cayenne pepper
Salt & freshly ground pepper
For the Feta Cream:
4 ounces Greek feta cheese, crumbled
1/2 cup Greek-style yogurt
2 tablespoons mayonnaise
1/4 cup grated cucumber (peeled and seeded)
1 teaspoon finely grated lemon zest
To Assemble the Sliders:
Olive Oil
12 small Pita Pockets
Watercress leaves
Sliced roasted red peppers
Chopped chives
Instructions:
In a mixing bowl, combine the ground lamb, shallots, mint, garlic, cumin, oregano, fennel, cayenne, salt and pepper. Mix gently but thoroughly to combine. Shape the mixture into 12 slider patties.
To make the Feta Cream, combine the feta cheese, yogurt, mayonnaise, cucumber and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1/2 hour before serving.
To serve, heat 2 tablespoons of olive oil in a large sauté pan to medium-high. Add the burgers and cook for 3 minutes on each side for medium. Transfer 5 the burgers to a platter and cover loosely with foil. Cut a 1/4-inch off the top of each pita and place a cooked lamb burger in each pita. Spoon some of the Feta Cream over each burger. Garnish with watercress, roasted peppers and chives.
SMASH BURGERS with HAVARTI & TOMATO BACON RELIS
Ingredients:
1 pound ground beef (preferably 80% lean)
1 teaspoon canola oil
1 teaspoon kosher salt, divided
1 teaspoon coarsely ground pepper, divided
Sliced Havarti cheese
4 hamburger buns, split
Tomato Bacon Relish:
8 strips of bacon, cut into 1-inch pieces
1 large sweet yellow onion, diced
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup prepared yellow mustard
1 cup canned crushed tomatoes in puree
1/2 teaspoon ground cumin
Freshly ground pepper
Instructions:
Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). Increase burner temperature to medium-high; add oil. Add 2 beef balls. With a heavy metal spatula, flatten each to 1/4- to 1/2-in. thickness; sprinkle each with1/8 tsp. salt and 1/8 tsp. pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle each with an additional 1/8 tsp. salt and 1/8 tsp. pepper. Cook until well browned and a thermometer reads at least 160°, about 1 minute. Repeat with remaining beef.
For the TOMATO BACON RELISH:
Sauté the bacon in a medium-sized saucepot, over medium heat, until crisp. Remove the bacon using a slotted spoon and reserve it, leaving the fat in the pan.
Add the onion to the bacon fat and sauté 5 minutes over medium heat. Stir in the brown sugar, mustard, ketchup, tomatoes and cumin and cook for 10 minutes longer. Season with freshly ground pepper and add the bacon back to the relish. Cook 5 minutes more.
BLACK BEAN BURGERS with CHIPOTLE MAYO
This Black Bean Burger is equally delicious to vegetarians and non-vegetarians alike. Super satisfying and packed with southwestern flavor, pile the burgers high with creamy avocado and slather them with sauce…and you won’t miss the meat!
Ingredients:
Two 15-ounce cans black beans, rinsed and drained
1/4 cup canned corn kernels, drained
2 tablespoons red onion, minced
1/2 cup breadcrumbs or panko crumbs
1/2 cup fine ground yellow cornmeal
1/4 cup egg substitute
1/4 cup thick and chunky salsa
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
For the Chipotle Mayo:
1/2 cup low-fat mayonnaise
1 teaspoon adobo sauce from a can of Chipotles in Adobo
1 teaspoon honey or agave
For Serving:
Whole Wheat Hamburger Buns, Avocado, Lettuce, Tomato, Onion …or your favorite toppings
Instructions:
Place three-quarters of the black beans (reserving about 1/4 cup of the beans) in the food processor and process until smooth. Add the bell pepper, onion, breadcrumbs, cornmeal, egg substitute, salsa, cumin, cayenne and salt and pepper. Process until well combined.
Remove the black bean mixture and place it in a mixing bowl. Stir in the remaining black beans. Form 6 1/2-inch patties from the mixture and place them on a waxed paper or parchment paper-lined baking sheet. Refrigerate the burgers for at least 2 hours before cooking.
Meanwhile, place the mayonnaise in a mixing bowl. Add the adobo sauce and honey and whisk to combine. Refrigerate the sauce until ready to serve.
Heat the olive oil in a large skillet over medium heat. Add the patties and sauté for 3 minutes per side, turning once. Serve the burgers on toasted buns with the Chipotle Mayo and your favorite toppings.
BBQ TUNA BURGERS
Ingredients:
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 tablespoons mayonnaise
1 pound sushi-grade tuna, finely diced
2 scallions, finely sliced
Kosher salt and freshly ground black pepper
1/2 cup panko breadcrumbs
Vegetable oil, for cooking
4 hamburger buns, split
Ginger Lemon Mayo:
1 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped green onion
1 tablespoon black sesame seeds or toasted sesame seeds
2 teaspoons finely grated fresh ginger
Finely grated zest of 1lemon
2 teaspoons fresh lemon juice
Freshly ground black pepper
Cucumber Salad:
4 mini cucumbers, thinly sliced
1/4 medium red onion, thinly sliced
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon kosher salt
Freshly ground black pepper
Instructions:
Add the sesame oil, soy sauce, red pepper flakes and mayonnaise to a large mixing bowl. Mix well, then fold in the tuna and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
Heat your Twin Eagles BBQ to high heat. Coat the patties with a little olive oil and grill the tuna patties for 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
Grill the hamburger buns over high heat until well charred and crispy.
Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
GARLIC GRILLED SHRIMP
Ingredients:
1 pound shrimp, peeled and deveined
4 garlic cloves minced
1/3 cup olive oil
2 tablespoons freshly chopped parsley
2 teaspoons lemon juice
Salt & freshly ground pepper
Garlic Butter:
2 garlic cloves, minced
1/2 stick unsalted butter, melted
1 teaspoon freshly chopped parsley
Lemon wedges
Instructions:
Combine all marinade ingredients in a bowl and whisk. Allow shrimp to marinate for at least 20 minutes.
Heat your Twin Eagles Grill to high heat and place a cast iron skillet on the grill.
Once the pan is smoking hot, add the shrimp and cook for 2 minutes or until just done. Drizzle with garlic butter and serve warm with lemon wedges and crusty bread.
BBQ BOURBON BANANAS
Ingredients:
2 tablespoons Bourbon
2 tablespoons honey
1 teaspoon ground cinnamon
4 medium firm unpeeled bananas
Vanilla ice cream
Instructions:
In a small bowl, combine Bourbon, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on.
Heat your Twin Eagles Grill to high heat.
Place bananas cut side down on the grill. Cover and grill for 3 minutes. Turn and brush with the honey mixture. Cover and grill until tender, about 3 minutes more. Serve immediately with ice cream.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.