Cut the leeks wrong to begin with, but still managed to make the grilling work. We all thought it the dressing had a great flavor, and would go with other grilled vegetables. I did turn down the grill temp though -- 400-475 would have burnt them.
My family loved this-- the kabobs were juicy and very flavorful. Here in Chicago, we can get sofrito made fresh, right next to the pico de gallo and guacamole in the refrigerated case-- and I had to choose between red and green (no idea, but I chose red). The only problem I had was keeping the kabob on the skewer-- I was using metal skewers, maybe wood would work better. Next time I plan to just grill these as patties. Also the grilled veg made a tasty salad the next day. This recipe is a keeper!
Excellent! we added 2 lightly crushed whole thai chili peppers to add a small amount of heat to the dish.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Double CheckAre you sure you want to delete your notes for this recipe?