Make Your Own Stick Food

August 5, 2012 7:02:01 AM PDT
It's state fair season in the Midwest, and nothing says 'fair food' quite like food on a stick.

But if you can't make it to a fair, how can you create your own stick food at home? Chef Jamie Bordoshuk, a chef instructor at Marcel's Culinary Experience ( in Glen Ellyn, came into our ABC7 studio kitchen to walk us through a few recipes. Chef Jamie is also teaching a class called "Going to the Fair" at Marcel's on August 16, 2012.

"Going To The Fair" Cooking Class
Thursday, August 16
Marcel's Culinary Experience
Glen Ellyn

Chef Jamie's Recipes

Antipasto on a Stick
Makes 20

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp Dijon mustard
1 tsp finely chopped parsley
Squeeze of lemon
Kosher salt
freshly ground black pepper

20 marinated mushrooms (from a jar or the deli counter)
20 sun-dried tomato halves
20 large basil leaves
20 small, fresh mozzarella balls (also called "ciliegine")
20 yellow grape or cherry tomatoes
20 large, pitted black olives
1 or 2 red bell peppers, seeded and cut to yield 20 pieces
1 Large piece of parmesan cheese

Special equipment:
20 8- or 10-inch skewers

1. Mix vinaigrette ingredients in a medium bowl and set aside to let the flavors meld. (Can be made up to 24 hours in advance; cover and refrigerate until needed.)
2. Place one red pepper piece on a skewer and thread one-half way down the skewer.
3. Follow with a black olive, grape tomato, mozzarella ball, basil leaf, sun dried tomato, and, finally, a marinated mushroom.
4. Repeat with remaining skewers, and arrange all 20 skewers on a platter. Drizzle evenly with vinaigrette.
5. Using a vegetable peeler, create parmesan shards evenly over the skewers.

Prosciutto, Parm & Arugula Wrapped Grissini
Makes 16

5 oz. Boursin, any flavor (or other soft, herbed cheese)
4 oz. light cream cheese
1 T. chopped chives
16 thin slices of prosciutto
1/4 cup grated parmesan
16 grissini (pencil-thin bread sticks)
1 cup arugula leaves
grape tomatoes for garnish (optional)

1. Mix Boursin, cream cheese and chives in a small bowl.
2. Lay one slice of prosciutto on a cutting board or piece or parchment paper and spread thinly with the cheese mixture. Sprinkle lightly with grated parmesan.
3. Arrange a few leaves of arugula on top of the cheese, extending the arugula beyond the prosciutto so that it will make an attractive presentation when rolled.
4. Roll the prosciutto around a breadstick, so that the cheese mixture adheres to the breadstick.
5. Repeat with remaining prosciutto, cheeses, arugula and breadsticks.
6. For attractive presentation, place grape tomatoes in the bottom of a clear vase and stand breadsticks on end to resemble a flower arrangement.

Turkish Shish Kabobs
Makes 12-14

2 tsp smoked paprika
1 tsp kosher salt
1 tsp ground cumin
1 tsp dried oregano
1 tsp garam masala
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp ground allspice
1/4 tsp ground marjoram
1/4 tsp ground cardamom
1/4 tsp ground ginger
Pinch of ground cayenne pepper
2 lbs. boneless pork loin, cut in 1" cubes
1 red onion, cut in 1" cubes
1 yellow bell pepper, cut in 1" cubes
1 red bell pepper, cut in 1" cubes

Special equipment:
14 8- or 10-inch skewers

1. Mix ingredients for rub and toss with pork in a resealable plastic bag or covered container. Refrigerate for 2 hours or overnight.
2. Heat gas or charcoal grill to about 400 degrees F.
3. Remove meat from bag and thread onto skewers, alternating with vegetables, until each skewer is about half filled.
4. Grill 2-3 minutes per side, or until pork is cooked to 140 degrees F.
5. Serve with Tzatziki Sauce (recipe below).

Tzatziki Sauce:
16 oz. plain Greek yogurt
1 medium cucumber, peeled, seeded and grated (large holes of a box grater)
4 cloves garlic, minced or pressed
1 Tblsp olive oil
2 tsp red wine vinegar
Kosher salt
freshly ground black pepper

Special equipment:

1. Line a colander or large strainer with the cheesecloth, and arrange over a bowl. Add yogurt and refrigerate for at least 2 hours (excess liquid will drain into the bowl).
2. Spread grated cucumber in the center of a clean kitchen towel. Fold the towel over the cucumber, then squeeze gently to remove excess liquid.
3. In a medium bowl, combine drained yogurt (discard the liquid), cucumber, garlic, olive oil and red wine vinegar. Season to taste with salt and pepper.

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