Hello and welcome back to The Stone Soup Cook–so glad you’re here!
This week, I’m continuing with my series on California Cuisine, a food movement that changed the way we think about food by applying minimal preparation to very fresh ingredients in order to let the natural flavors of the food shine. An important technique used in California cooking is grilling. Mr. Stone Soup and I recently acquired a Big Green Egg and we are having LOTS of fun finding out what it can do:
Today, I’m featuring chicken kebabs with a twist: the skewers I’m using are rosemary branches:
Chicken is a rather bland meat and this is such a fun way to infuse a lot of flavor. Rosemary grows like a weed in my part of the world and so finding creative ways to use it is a win-win. It is important to find rosemary branches that are sturdy enough to stand up to being poked through chunks of chicken, but once found, this is a fun, fanciful and photogenic way of grilling chicken.
Serve the chicken kebabs with a side of wild rice, or better yet–pasta picante–for an easy, elegant and, dare I say, photogenic meal on a Wednesday!
Enjoy with a nice chardonnay or pinot noir, or be daring and serve it with a spicy, California zinfandel!
Tune in later in the week when I’ll be featuring more fun with grilled meats!
Until then,
Peace, love and good food,
Keri
