Call it a mini buffet, call it a shiskabobs on a charcuterie board, call anything you want, but you will call it delicious.
The basic idea for this meal is three or four proteins with some vegetables and condiments. Throw in some cheeses and you have yourself a shishka-board.
This is a perfect dish for gatherings as it allows people to simply graze and nibble as they see fit. It is very informal, and the flavor combinations are endless.
All of this, and bacon jam too!
Steak, pork, chicken, fish, shrimp, lamb…almost any protein is fair game. Choose meats that will taste as good at room temperature as they will hot. For beef and pork, trim as much fat away as possible. Room temperature fat is not a good thing.
Cut the meats into 1 inch, or slightly larger, pieces, season with Louisiana Love, and grill to your preferred doneness.
Note: Be sure to cook poultry to at least 160˚ internal temperature.
Fire roasted bell peppers and onions are a must, but other vegetables will make for great eats as well. Zucchini, squash, carrots, asparagus, to name a few will be fantastic cooked over a hardwood fire.
Guru Tip: When using carrots, par-boil them first, then finish on the grill.
Here is where the fun starts. Having three or four condiments on your board will really get the flavors flowing. Below are a couple of recipes.
- 1lb. Thick cut bacon (cut into 1-inch pieces)
- 1 large Onion (chopped)
- ½ cup Dry white wine (chardonnay)
- 1 cup Dark brown sugar
- 2 teaspoons Louisiana Love Seasoning
- ½ cup Apple cider vinegar
- 3 cloves Garlic (chopped)
Place a heavy sauce pan over medium high heat and cook bacon pieces until crispy.
Remove bacon to a paper towel lined plate.
Drain all but about 2 tablespoons of bacon fat and reserve.
Deglaze with wine and cook until reduced by half.
Add onions, reduce heat to medium, and cook until onions are well browned.
Add brown sugar, seasoning, and vinegar.
Once boiling, add bacon, stir well, and cook for 5-7 minutes or until bacon softens somewhat.
Taste and adjust seasoning.
Guru Brown Mustard
- ¼ cup Water
- 1 cup Dark brown sugar
- 1 tablespoon Louisiana Love Seasoning Blends
- 1 teaspoon Dry thyme
- 2 teaspoons Dry basil
- 1 cup Brown mustard
Place a heavy sauce pan over medium-high heat, add the water and brown sugar.
Once boiling cook for 2-3 minutes and reduce heat to simmer.
Guru Tip: Do not cook longer than a couple of minutes or the mixture will turn to candy.
Add dry herbs and seasoning and remove from heat.
Add a couple of tablespoons of the mixture to the mustard and mix well.
Add additional mixture if desired.