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3 BBQ Side-Dish Kabobs, Mother’s Day and a Creative Cooking Crew Challenge | Crunchy Plantains on a Stick

May 12, 2014 by Joan Nova in BBQ, Creative Cooking Crew Challenge, Food Challenge, Latin, Nuevo Latino, Plating/Presentation, Recipe Development, Side Dishes | 10 Comments

The Creative Cooking Crew’s challenge for May — what are you bringing to the BBQ? -- was announced about the same time my nephew and his wife said they would be hosting a Mother’s Day barbecue. They’d do the meats and everyone else could bring accompaniments. Perfect timing.

When you’re a cook, it doesn’t matter if it’s Mother’s Day — you still cook. And, because I enjoy cooking, the challenge and, definitely, eating, I couldn’t bring just one thing.

So, here’s a few scenes from Mother’s Day and my challenge dish.

I prepared 3 side dish kabobs at home and carried them out.

The 2 cooked kabobs were finished (re-heated) on the grill at the party.

But, first, a little pickie to go with first rosé of season.
Grape tomato, baby grilled artichokes* and Castelverde olives.

My aunt, me, sister and mom.

Marinated roasted potatoes on circular skewers.

Small potatoes marinated overnight in a ‘chimichurri’ of parsley, rosemary, olive oil, salt, red chili flakes, fennel seed, salt and a dash of apple cider vinegar. Re-salted before roasting.

I so love “the sides” — like this roasted corn cob with cilantro-lime butter that my son made. And there were many other sides not shown here. Hardly room for the meat!


And, my third kabob and the challenge dish, is Crunchy Plantains on a Stick.

Depending on your perspective this may, or may not, be considered “creative” but I’m leaving for vacation soon and was determined to present everything in one post. Besides, it’s not the typical American mayo-based salads and baked beans side dishes one expects at BBQs.plantains

“The Recipe”
8 very ripe (black) plantains, 4-6 ozs of plantain chips crumbled in plastic bag, then pulverized, add the zest of 1 lime. Toss quartered plantains in crumbs, skewer and roast in 400 degree oven and re-heat on grill.

Final Touch: When they came off the skewers, I sprinkled the platter with cotija cheese and served it with the parsley chimichurri on the side to drizzle over.

The Creative Cooking Crew round-up will be published 5/26 on Lazaro Cooks. Visit our pinterest board for inspiration.

*I’m loving this product.


NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. Norma says:

    Loved the pictures and the plantain sounds and looks really delicious

  2. liz says:

    Great post!

  3. bellini says:

    Barbecue season is definitely here. It looks like you had an amazing Mothers Day Joan. The best kind.
    bellini recently posted..“Yes You May” Enjoy Salt Roasted Shrimp for the Virtual Supper ClubMy Profile

  4. Wow great trio of BBQ brochettes and love the women of the family pic!

  5. Fantastic. I love those potatoes. I want those skewers.
    angela@spinachtiger recently posted..Black Bottom Cupcakes from Pastry Chef, Alisa HuntsmanMy Profile

  6. I am loving the corn :-)
    Brenda Benoit recently posted..A South Beach GetawayMy Profile

  7. s says:

    Sweet and salty plantains. A favorite combo. GREG

  8. Great photo of the women of your family. Just great. And I love the curved spiral kebab skewer. Clever sides–I especially am taken with the plantains.
    Victoria of Flavors of the Sun recently posted..Giverny, Water Lilies, and the Easiest Pie Recipe in the WorldMy Profile

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