Shish-Kabobs
Originally posted in Introverts Offshore by Sunny on 5/26/09
I made shish-kabobs this weekend with a wonderful but simple marinade:
3/4 c. soy sauce
3 Tbsp minced garlic
1/2 bundle chopped grn onions
fresh ginger to taste
I marinated 4 cut up chicken breasts overnight and the kabobs were delish!!! I also added to the kabobs some cut up grn peppers and red onions tossed in Extra Light olive oil, sea salt and pepper. YUM!
I sliced up some zuchinni and prepared it the same as the other veggies, but put it in foil pouches to cook. It was good, but a bit mushy/overcooked, so next time I'll take it off sooner, or put it directly on the grill--small upper rack, maybe.
And, a couple of drink recipes of Terri's posted by Angelique on 6/19
Martini
1 shot chambord
1 shot pineapple juice
1 shot vodka
Champagne
Add chambord, pineapple juice and vodka to a flute glass, then fill with Champagne. Toast and enjoy!
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Plymouth Martini 75
1 oz. Plymouth gin
1 oz. lemon juice
2 bar spoons simple syrup
Top with champagne (or sparkling wine)
Shake Plymouth gin, lemon juice and simple sugar with ice and strain into a chilled champagne flute. Top with champagne and garnish with a lemon twist.
(Created around 1925 at Harry's New York Bar in Paris)
A votre sante!
