It’s Friday and I am here to deliver! As hoped in the last post, it’s a return to Food Network Fridays. To be honest, Jim loves the theme thing, so I told him if he found a recipe I’d do it. Within 10 minutes he gave me handful. That’s enthusiasm for you! We’ve got high hopes of warmer weather around the corner, so keep this recipe handy for when you break out the grill. Or just use your trusty grill pan, like I did. Or even pop them in the broiler.
The week’s recipes is from Michael Chiarello and was originally with ribs. Modified and with tofu, it’s a winner! This one is all about the sauce. I really wish that photo looked better so you’d go make it right now. It’s that good.
Tofu Skewers with Espresso BBQ Sauce (originally Baby Back Ribs)
1# tofu, pressed and cut in 1 inch cubes
1 red pepper, cut in 1 inch chunks
1 onion, cut in 1 inch pieces (quartered than halved is easiest)
2 cloves garlic, minced
1 Tbsp olive oil
1/4 cup agave
2 Tbsp tamari
1/4 cup balsamic vinegar
1/2 cup ketchup
2 Tbsp espresso (I used instant to make mine)
Thread the tofu cubes and vegetables on the skewers and set aside.
Heat the oil in a small sauce pan over medium heat. Add the garlic and saute until golden. Add the rest of the ingredients and bring to a boil. Turn down and simmer 10 to 15 minutes. (If you’re time retentive like I am, put the sauce on first then thread the skewers while it simmers. I just wrote it this way for clarity.)
Brush on skewers and grill with preferred method, basting occasionally. If you have any extra sauce, drizzle it over the finished skewers.
Makes 4 big skewers.
Now for some extra special news! I’ve been offered a book deal for a cookbook and am looking for testers. (Feel free to read that over a few times if it doesn’t sink in. I’m still pinching myself!)
If you’d be willing to try a tester recipe or better yet, 2 recipes a week, please email me at firstname.lastname@example.org with Tester in the subject. If you happen to have a blog, please let me know that, too. It’s not the time to give out any other info yet, but I’ll keep you posted as things develop. I know a lot of wonderful cooks read this blog and I hope to hear from YOU.
Hope everyone has a great weekend! I think spring is really here in Ohio….finally.