Grilled Calf Liver Kabobs With Wilted Spinach Salad Food

GRILLED FRUIT AND VEGETABLE KABOBS

Steps:

• Heat grill to low, 325 degrees 350 degrees .
• Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
• Combine all ingredients for marinade in medium bowl and mix well.
• Brush marinade onto fruit and veggie kabobs.
• Line grill with Reynolds Wrap® Aluminum Foil.
• Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
• Transfer kabobs to plate to cool before serving.

BEEF KABOB SPINACH SALAD

Steps:

• In a large resealable bag, combine the brown sugar, vinegar, chili powder, salt, oil and hot pepper sauce. Add beef; seal bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a small bowl, combine the yogurt, onions and garlic; cover and refrigerate until serving., Drain and discard marinade. Thread the beef cubes onto eight metal or soaked wooden skewers. Grill, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness. Serve with spinach and yogurt sauce.

WILTED SPINACH AND ORANGE SALAD

Steps:

• Lightly toast the pecan pieces in a clean cast iron skillet and set aside to cool.
• Grate zest from orange and set aside.
• Slice the oranges thinly into small crescents (or dice), reserving any juice that accumulates to be used for the salad dressing.
• Prepare salad dressing by combining all the ingredients in a non-reactive bowl. Whisk well.
• Wash spinach leaves well and dry using salad spinner. Slice or dice the onions.
• In a wok or saute pan, place the spinach and onions in a steamer basket. Add 1/4 cup water, cover pan, bring to boil them reduce heat to low and and steam only until spinach leaves {{JUST}} wilt but maintain their bright green color. This should only take about 5 minutes or so. Check spinach periodically to make sure it is not cooking too long.
• Arrange the steamed vegetables on individual salad plates. Top with the cut up oranges, and sprinkle top of salad with the toasted pecan pieces.
• Serve salad dressing on side.

GRILLED SEAFOOD KABOBS

Steps:

• Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
• Preheat an outdoor grill for low heat and lightly oil the grate.
• Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
• Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.

WARM MUSHROOM & WILTED SPINACH SALAD

Steps:

• Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
• Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
• Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
• You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
• Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!

ROASTED TOMATOES WITH WILTED CHICKEN LIVER SALAD

Steps:

• Preheat the oven to 200d C or 400dF.
• Toast the bread, cut the garlic cloves in half and rub over both sides of each piece.
• Remove the crusts from the toast and cut the toast into neat cubes.
• Reserve until later.
• Drain the chicken livers.
• Cut each liver into 2 to 3 pieces.
• Place on a plate and cover with cling film and refrigerate until required.
• Wash& drain the salad leaves.
• Cut the tomatoes in half lengthwise; place cut side up in a non stock roasting pan.
• Season well with salt and freshly ground pepper.
• Place in the oven for 25-30 minutes or until well browned on top.
• Keep hot.
• Dry fry the chicken livers in non stock pan until brown on the outside& pink in the middle.
• While the chicken livers are cooking arrange a little salad on 4 individual plates.
• Arrange the tomato halves around the outside of the lettuce.
• When the livers are cooked distribute them evenly between the 4 plates of salad.
• Quickly add the balsamic vinegar to the pan, place over the heat and swill around.
• Pour the vinegar over the chicken livers and sprinkle the garlic croutons on top.
• Serve immediately.