Monday, August 27, 2012

Veggie Kabobs from a Game.

There is a new game on Facebook called Chefville. In the game you get to build your own restaurant. Each level has new tasks and and new food to cook, and people to meet.
The cool part of the this cooking game is that when you "master" the recipe, they send it to you. 

Here is the one for Veggie Kebabs. Sounds really good. I can't wait to try it.

Zynga Executive Chef
Matthew DuTrumble

INGREDIENTS (serves 10)

1 pounds (450 g) wild mushrooms
1 medium-sized heirloom tomatoes
1 large zucchini
1/2 large Vidalia onion
1 large bell peppers
1 medium-sized squash
1/2 cup (120 milliliters) balsamic vinegar
1/2 cup (170 grams) honey or agave
1/2 small bunch Fresh Basil
10 bamboo skewers


DIRECTIONS

Soak the skewers for 45 minutes in water. This will prevent them from burning when grilled.
Cut vegetables into uniform bite sizes pieces and line them up on the skewers. Arrange vegetables to keep like colors separate. Think rainbows! Keep in mind this can be eaten by hand and doesn’t need a knife and fork.
To make the veggie glaze, combine the balsamic vinegar and honey (or agave) and simmer for 10 minutes.
Let the glaze cool down to room temperature. The glaze will become thicker as it cools down but should still be pourable like honey.
While the glaze is still warm, tear up the basil to release its flavor and add it to the glaze.
Grill the kebabs on a grill pre-heated to 400-450°F (205 - 230°C). The goal is to get some grilled flavor and color on a couple sides. This should take under a minute on each side
Once the kebabs look good, plate them and spoon the veggie glaze over the top of the skewer. The veggie glaze will run down and coat the rest of the kebab naturally. Make sure you get plenty of that great basil on there from the glaze.