Motu Picnic Kabobs Food

CARNITAS STYLE GRILLED BEEF TACOS

Steps:

• Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely, squeezing out air and marinate in refrigerator 2-6 hours.
• Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once.
• Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.
• Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.
• Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.

SHRIMP & SCALLOP KABOBS

Steps:

• Peel and devein shrimp.
• Drain pineapple chunks.
• (Use imported soy sauce if available for better taste. Use domestic if that is all that is available).
• In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.
• Add shrimp and scallops.
• Cover; refrigerate 3 hours or overnight.
• Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.
• Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.
• Refrigerate leftovers.

ORECCHIETTE WITH BROCCOLI RABE AND SPICY SAUSAGE

Steps:

• Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
• Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
• Split the sausages lengthwise down the middle and remove from their casings.
• Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
• Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.
• Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.

SALMON AND SCALLOP KABOBS

Steps:

• In bowl, stir together oil, garlic, paprika, pepper, mustard, oregano, chili powder, onion powder, salt and cayenne pepper.
• Cut salmon into 1 1/2 -inch chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.
• Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.