Honeysteakkebabs Recipes

STEAK KABOBS

Steps:

• Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
• In a large freezer bag, combine the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder and chipotle powder if using.
• Add steak and let marinate for at least one hour, and up to 8 hours (see notes above regarding marinade times)
• If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
• Preheat the grill to medium-high.
• Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
• Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.

SOY-HONEY STEAK KABOBS

Steps:

• Marinate the meat: In a medium bowl, whisk together the marinade ingredients and add the cubed meat. Let marinate at room temperature for at least 20-30 minutes, or cover and refrigerate for several hours or even overnight.
• If using wood or bamboo skewers, soak them in water for at least 30 minutes before grilling. This will help prevent them from catching fire and flaming up on the grill.
• Taking care not to poke yourself, thread the meat and vegetables onto bamboo skewers or metal skewers.
• Using double skewers will help you turn the kebabs on the grill and keep them from rotating around the skewer. Or you can make an "s" motion while threading the meat to keep them from rotating. Note: If you keep a little space between the pieces of meat and vegetables, they will grill more evenly. Return the completed kebabs to the marinade.
• Preheat grill to medium-high. Add the kabobs to the grill and discard any remaining marinade. Cook for about 8 minutes, depending on how hot your grill is, and how well done you would like your meat, turning half way through. The internal temperature in the middle of the meat should reach 125 degrees for rare steak. Let rest 5 minutes before serving.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

HONEY-STEAK KEBABS

Steps:

• Combine marinade, pour over beef and stir to coat. Cover with plastic wrap and refrigerate 1-2 hours, stirring occasionally.
• Remove beef and discard marinade. Using 4 10-inch metal skewers (or use wooden skewers that have been soaked in water for a couple hours), alternately thread beef and vegetables.
• Broil or grill 2 inches from heat, turning 2 or 3 times until meat is cooked to 160° and vegetables are lightly browned, about 10 minutes.
• This also can be baked at 350 for 45 min (ovens vary). Place skewered meat and vegies on a foil lined sheet pan and turn 3-4 times during baking time.

HONEY CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

HONEY BAKED HAM (THE REAL THING!)

Steps:

• First you must slice your ham, if it is not already sliced.
• Use a very sharp knife to cut the ham into very thin slices around the bone.
• Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed.
• You want the slices to be quite thin, but not so thin that they begin to fall apart of off the bone.
• You may wish to turn the ham onto its flat end and cut around it starting at the bottom.
• You can then spin the ham as you slice around and work your way up.
• Mix the ingredients together in a small bowl.
• (I like to make double this recipe for a nice large ham).
• Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter.
• Pour the sugar mixture onto the wax paper and spread it around evenly.
• Pick up the ham and roll it over the sugar mixture so that it is well coated.
• Do not coat the flat end of the ham, just the outer surface which you have sliced through.
• Again, I like to stuff some of the sugar mixture INSIDE the slices.
• Turn the ham onto its flat end on a plate.
• Use a blow torch with a medium-size flame to caramelize the sugar.
• Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn.
• Spin the plate so that you can torch the entire surface of the ham.
• Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture).
• Serve the ham cold (don't put the sugar between the slices if you plan on doing this) or re-heat (THEN put the sugar between the slices BEFORE you caramelize it) just like the real thing!
• Don't be frightened to use the torch!
• You can to it outside, if you wish.
• Just set it on something fire proof and have fun blazing away!