I had my first food blog fumble this weekend. I was really hoping to have some homemade black and gold ice cream for yinz. This was my first homemade ice cream attempt and I was a little overly ambitious/outmatched by the ingredients. I did recover the fumble, as the flavors (double chocolate stout with homemade butterscotch sauce) were pretty great, but this sundae fell short of the goal line in appearance (it was a little soupy and black food coloring makes ice cream look pretty weird and gross). Oh well. I'll run a few more drills and get back to you when the ice cream recipe has been perfected.
Luckily, our Creative Director picked up the ball and made dinner. He cooked up something perfect for tailgating - bacon-wrapped shrimp kabobs with portobello mushroom, yellow onion, yellow bell pepper and pineapple. It even fits the color scheme! If you are planning to tailgate, make the sauce ahead on the stovetop and bring it with you in an airtight container - and of course, keep the shrimp on lots of ice in your cooler.
Blitz-Kabobs
A Stiller Nation Snacks N'at original
1 lb frozen shrimp, thawed, peeled and deveined
1/2 lb bacon
8 oz baby portobello mushrooms, halved
1 yellow bell pepper, chopped
1/2 large yellow onion, halved and segmented
1 20 oz can pineapple chunks (reserve juice for BBQ sauce)
Salt and pepper to taste
12-14 wooden skewers
Coach Beachwolf's Sweet & Spicy Interception Sauce
1 tbsp butter
1/8 cup diced onion
2 tbsp minced garlic
1 18 oz bottle Stubb's spicy BBQ sauce
1 1/4 cup orange juice
reserved pineapple juice
Melt butter in saucepan over medium heat. Cook onion until tender and translucent, 2-3 min. Cook garlic until fragrant, about 5 min. Add bottled sauce, orange juice, pineapple juice and whisk to combine. Bring to a boil, then simmer over low heat for 10-15 minutes. Remove from heat and cover.
Cut bacon strips in quarters. Wrap bacon pieces around shrimp. Assemble bacon-wrapped-shrimp, mushrooms, onion pieces, peppers and pineapple chunks on skewers. Place skewers on grill, cover, cook about 10-15 minutes, then turn. Brush with sauce, cover and grill for another 10 min. Turn again, brush with sauce, cover and cook a few minutes more (be sure bacon is thoroughly cooked).
