SECOND CHANCE NEWSLETTER JULY 13

SECOND CHANCE NEWSLETTER                  JULY 13, 2003

Sauce For Shish Kabob
         This Fourth, part of our feast included shish kabobs, a wonderfully easy treat from the grill.
Here's the simple recipe:

2 1/2# boneless pork steak, cut in cubes
16 oz. bottle Wishbone Asian Sesame Marinade
cherry tomatoes
1 large red onion, cut in 2"-3" sections
1 large green bell pepper, in 2"-3" sections
15 bamboo skewers
one hot charcoal grill

         Put the pork and the whole bottle of marinade in a large glass bowl, and cover tightly. Marinate the pork overnight in the refrigerator.
         Soak the skewers in water for about 15 minutes (to prevent scorching). Just drop them in a sink of water while you cut up the veggies.
         Drain the marinade from the meat, and skewer pork, onion, pork, tomato, pork, pepper, pork, onion, etc. Fill the skewers, leaving an inch on each end. Have the items touching closely, but not "jam-packed".
         Place on a hot grill, over low coals, for 10 minutes. Turn once, and finish for 5-8 minutes. Lift the skewers with tongs. Before eating, slide the meat and veggies off the skewer with a fork.
         The skewering can be done several hours before cooking, with the filled skewers placed on wax paper on a cookie sheet, and covered tightly with plastic wrap.   This lets the work be done ahead, so your can spend more time with guests.
         The marinade is a buck a bottle at Second Chance, and some bamboo skewers are in stock right now. Skewers are cheap, usually about a penny each.

Brats? Sausages? Links? Keilbasa? What?
         We love good, cooked sausages around our house. When it's just too blame hot to grill, here's and easy way to have barbecued smoked sausage, with very little fuss.
         Put four smoked sausages in a large skillet, and fry lightly in a few tablespoons of light olive oil. Add a sliced onion and sliced bell pepper, and let simmer until the vegetables are half-clear.   Make a sauce by mixing Honey Mustard salad dressing and Zesty Italian dressing half and half, and add enough to cover the sausages halfway. Cover, let simmer on low for about 20 minutes. Remove the lid and allow to simmer another 15-20 minutes, or until the sauce is reduced by about half. The sauce will be a quick and easy BBQ sauce, and won't taste like either of the two original sauces.
         Both dressings are only a buck a bottle at SCG.

Get On The Sauce
         Second Chance has a cool variety of sauces in stock right now.
         Lawry's Havana Garlic and Lime Marinade ($1.50 SCG) is a great way to get the Cuban taste thing going with your next grilled chicken. A great sounding recipe for a grilled chicken salad using this marinade can be found at http://www.bonniechurchill.com/lawry.html#havana
         Lawry's Tequila Lime Marinade looks just as good. ($1.50 SCG). Another way to dress up the traditional chicken meal, using this marinade: http://www.bonniechurchill.com/lawry.html#teq
         Matt's Shark Shack Arm Lickin' Marinades and Sauces. That's a real name for a real sauce. No kidding. We couldn't dream up anything like this, and we have good imaginations. The three flavors of this are Honey Mustard, Marinade, and Hot Wing Sauce. These good looking bottles ($2.25 SCG) are a product of Matt's Shark Shack, in North Carolina. We haven't tried them yet, but we soon will. A search of the net finds almost no info on this company, other than a couple of reference to Carolina gift baskets. So if you're adventurous, this may be your only chance to try these sauces in Mississippi.
         Emeril's Orange Herb With Poppy Seeds, and Emeril's Lemon, Rosemary, and Gaaahlic. I love to watch good cooking shows, but I got tired of Emeril's TV schtick pretty quick. His basic show is a lot of him throwing garlic at a pot of something, shouting "BAM!", and a crowd that's apparently never watched garlic get thrown before erupts in cheers and applause. Merely adding salt gets a loud chorus and "oohs" and "aahs". The fascination with his style evades me, I confess. However, he does make pretty good sauces for basting and marinating.   The BSP on these is $3.59, SCG price is $1.50.
         The Orange Herb sauce is right tasty, according to these links: http://www.bgfoods.com/recipes/recipes/recipes.mv?05-0020, http://www.bgfoods.com/recipes/recipes/recipes.mv?05-0016
         McCormick Grill Mates Roasted Garlic and Herb Grilling Sauce I got hungry just looking at the bottle. SCG price is $1.00, way cheaper then the BSP. Want to see the bottle, too? Chekc this link: http://www.mccormick.com/productdetail.cfm?id=6573
         Tabasco Green Pepper Sauce Like dessert, I've saved the best for last. Regular red Tabasco is just too hot for me to enjoy it, but this green sauce is mild, mild, mild by comparison. Made with jalapenos (milder than it sounds), this has become my new favorite hot sauce, and now rivals Louisiana Hot Sauce for my affection. While a bottle of red Tabasco lasts for years around here, a bottle of green Tabasco vanishes in a month. I use it on with black beans, grilled chicken, pork chops, Kielbasa sausages, turnip greens, well, just about anything other than dessert. A mere $1.75 for the big bottle at the low, low SCG price. Read all about it here:
http://www.tabasco.com/tabasco_tent/pepper_sauce/green_pepper_sauce.cfm
http://www.tabasco.com/tabasco_tent/usage_tips/green_pepper_sauce.cfm?xcode=use_tip_green_chkwg
http://www.stuartalexander.com.au/brands/tabasco/green.asp

         and, one spicy recipe

http://suziehotsauce.com/recipes/green.html


THANKS
         Thanks for subscribing to our saucy newsletter (pun intended, sorry!). Come by to visit, check out the new, cost-effective school supplies (it's only a month away, you know), and have a cup of coffee with us.
         Remember, "Friends don't let friends overspend on groceries."

"For God so loved the world, He gave His only Son............................." John 3:16

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