Skip to main content

#BurgerMonth: Skewered Veggies with the help of Fire Wire Grilling Tools + Give-Away

By

When I saw that Fire Wire Grilling Tools was sponsoring #BurgerMonth, I was excited. They seemed like a cool tool. Then a box came in the mail with a set for me to try.* Surprise! Woohoo! I think I might have squealed loudly when I opened the box! It was completely unexpected, but I put them right to use.


You have the chance to get a set of your very own!

 What I loved about them...
  • No pre-soaking! Fire Wire grilling skewers are made of 100% food grade stainless steel, so you aren't having to soak bamboo skewers to avoid splinters in your food!
  • Go big! Fire Wire grilling skewers hold two or three times the amount of food as those bamboo skewers. I always to have leave grabbing space on a traditional skewer. These, you can load up to the end; you just grab it by the loop.
  • Easy clean-up! They are dishwasher safe and have a life-time guarantee.

What I didn't like about them...              
  • They only come in a pack of two! ;) I need to get my hands on a few more for our big summer cookouts.                                                                                     

Here's what I made with them...give yourself about 45 minutes of lead time so the veggies can take on the flavor of the marinade.

Ingredients [printable recipe for Marinated, Grilled Veggies]
  • 1 portabello mushroom, cut into 9 1" squares or so
  • 2 zucchinis, sliced into thick coins
  • 1 poblano chile, sliced into 1" pieces
  • 1/3 C low-sodium soy sauce
  • 1 T minced fresh ginger
  • 1 T minced fresh garlic
  • 1 T sesame oil
  • 1 T olive oil
  • 1 t ginger syrup
  • dash of crushed red pepper

Procedure
Whisk the last seven ingredients together in a small mixing bowl to create the marinade. Thread the veggies onto the skewers and place in a large, flat-bottom container or baking pan. Pour the marinade over the top. Let marinate for 15 minutes, then flip over. Marinate for another 15 minutes. Grill as desired.


*Full Disclosure: I received 1 complimentary set of Fire Wire Grilling Skewers as a thank you for participating in #BurgerMonth. All comments are 100 % accurate and 100% my own.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more