Friday, October 30, 2009

Bonfire Supper


One of the reasons the Southern Heritage series is my favorite is photos like this, and anecdotes sprinkled in among recipes. This is from the Celebrations volume also, under the 'Bonfire Supper' menu for Halloween. the entire menu is:

Bonfire burgers or Steak on a Stick

Campfire Roasted Potatoes

Fresh Apples in a Basket

Pumpkin Cake

Roasted Marshmallows


Wow. So I started seeing what was unique about 'Bonfire Burgers'. Um, nothing, except they use Worcestershire sauce. I don't know that these boys (or mine) would enjoy that!


But Steak on a Stick sounded promising. I just don't know how the food stylist put these together - yes, that's steak and marshmallows on different skewers. Some have potato on there too.
Interesting. I can't imagine eating those things even right after another. Hot things like that have to be eaten at about the same time, right? Clearly I'm worrying about this too much.
Steak on a Stick
2 pounds boneless sirloin steak (get out the credit card)
1/2 cup sherry
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon catsup
1 tablespoon honey
1/8 tsp. garlic powder
Commercial toasted rolls (as opposed to?)
Trim fat from steak; cut into 36 1 1/2 inch cubes. Set aside.
Combine remainder of ingredients in a large shallow dish. Add steak; cover and marinate at least 2 hours in refrigerator, turning occasionally.
Drain steak, reserving marinade. Thread steak on eight 7-inch skewers. Grill 5 minutes on each side over medium coals or until desired degree of doneness, basting with marinade. (Don't baste your marshmallows, though!) Serve with toasted rolls.

1 comment:

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