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

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more