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Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."
~ William Ruckelshaus,
Business Week, 18 June 1990
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Main Dishes |
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Native Kabobs with Tomato Basil Coulis
Provided by djc
 Local products |
 Organic products |
 Fair Trade products |
Ingredients:
Kabobs
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1 lb. Buffalo cut up in 1" chunks
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2 lbs. Salmon cut up in 1-2" chunks
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Pre-cooked Hemplar's ham cut up in 1" chunks
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1 Medium onion
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Full-cap mushrooms, cut in half if large
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1 medium to large sweet pepper
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1 medium onion
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Tomato and Basil Coulis
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1-1/2 lb. tomatoes, diced chunks
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3 tbsp. Butter
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1/2 small onion, finely chopped
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8 fresh Basil leaves, cut into 1/2" pieces
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Salt & pepper
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Directions:
Kabobs
Cut the buffalo, peppers, ham and onions in roughly 1" chunks.
Cut mushrooms in half if large, if small leave whole.
Cut salmon in roughly 2" chunks.
Alternating chunks, skewer meat and vegetables onto wooden or metal skewers.
Place on grill on lower temperature setting and grill until cooked.
Tomato and Basil Coulis
Bring a large saucepan of water to boil. Drop in tomatoes, count to 10-15, remove tomatoes and transfer
to a bowl filled with ice water. Core and peel tomatoes. Halve them crosswise, squeeze out seeds and
chop tomatoes into 1/2" pieces.
Melt butter in a skillet, add onion and saute until limp. Add tomatoes, basil, salt & pepper and cook
for 3-4 minutes, stirring frequently.
Pour sauce over cooked kabobs and serve.
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