#AspireToThis: Creating An Outdoor Kitchen EscapeJuly 20, 2020
Basil Larkin named NKBA Vice ChairDecember 4, 2020
Give your traditional grilled menu a flavorful California twist this year.
Labor Day is about relaxation, and there’s nothing more relaxing than lighting your Aspire grill, pouring a cold beverage and enjoying the aroma of your grilled menu coming to life.
This Labor Day, break out of your recipe routine with a delicious twist on Surf and Turf created by Hestan’s Culinary Content Coordinator, Niloo Sarshar. From zesty kabobs to heirloom tomato salad, this flavorful menu will transport you and your guests to the sunny shores of California in no time.
Surf and Turf Kabobs with Herby Tahini Sauce
Shrimp and Beef Kabobs
- 2 pounds 16/20 shrimp, peeled and deveined
(with or without tails)
- 2 pounds top sirloin steaks (about 4 steaks)
- Cut into 1-½ inch chunks
- 2 teaspoons dried oregano
- 2 bunches fresh cilantro
- 2 bunches fresh parsley
- 1 jalapeño
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup neutral oil such as avocado or grape seed oil
Herby Tahini Sauce
- 2 jalapeños, cut into large chunks
- 1 bunch fresh cilantro, no stems
- 1 bunch fresh parsley, no stems
- ¾ cup tahini (Make sure it is pure tahini and that the only ingredients are sesame seeds.)
- Juice and zest of 2 lemons
- 2 teaspoons kosher salt
- 1 cup ice cubes
Shrimp and Beef Kabobs
- Begin by making the marinade. Combine the oregano, cilantro, parsley, jalapeño, ground cumin, coriander, salt, pepper and oil in a blender and blend till smooth.
- Put the top sirloin chunks into a zip top plastic bag (makes for easy cleanup) and cover with half the marinade. Repeat with the shrimp, place in a zip top bag and cover with remaining marinade. Make sure all the protein is covered with marinade. Seal bag, pressing out any remaining air, and transfer to fridge for 6-8 hours, preferably overnight.
- Before grilling, take the shrimp and beef out of the fridge and thread onto soaked wooden or metal skewers. Keep the shrimp and beef separate, as they have different cooking times.
- Light your grill and allow to preheat for 10-15 minutes on high. Grill the beef skewers over direct high heat until beef is well seared on all sides, about 4-5 minutes per side. Allow beef to rest for at least 5 minutes.
- Grill shrimp skewers over direct high heat for 2-3 minutes per side. Make sure not to overcook.
- Serve skewers with warmed naan or pita bread and herby tahini sauce.
*You can use this marinade on chicken and fish as well; it is very versatile.*
Herby Tahini Sauce
- Place all the tahini sauce ingredients except the ice cubes into a blender. Blend until smooth.
- Add the ice cubes and blend for another minute until everything is smooth and no ice cubes remain. If your sauce is too thin, feel free to add more tahini. If your sauce is too thick, drizzle in some cold water.
- Refrigerate the sauce until you are ready to serve.
*This sauce can be used as a dip for raw or grilled vegetables, salad dressing and on top of any protein.*
Summer Fruit Sangria
- 1 bottle chilled white wine, such as sauvignon blanc or pinot grigio
- 1 cup chilled sparkling water
- 1 ripe nectarine, cut into slices
- 1 ripe peach, cut into slices
- 1 pint raspberries
- In a large pitcher, place all the sliced fruit and top with white wine. Refrigerate for at least 6 hours before serving.
- When ready to serve, top the wine and fruit mixture with chilled sparkling water.
- Serve over ice.
Purple Cabbage and Carrot Slaw
- 1 head of purple cabbage, sliced thin
- 3 large carrots, grated
- ½ cup avocado or grape seed oil
- 3 tablespoons za’atar seasoning. (This can be found in the spice section of specialty food stores.)
- 1 tablespoon sumac
- 3 tablespoons red wine vinegar
- 1 bunch fresh parsley, stems removed
- Place all the ingredients except the cabbage and carrots into a blender and blend until smooth.
- In a large bowl, mix together the sliced purple cabbage, grated carrots and dressing.
- Refrigerate for at least one hour prior to serving.
- Garnish with a little chopped parsley before serving.
Heirloom Tomato Salad
- 4 large heirloom tomatoes (Try to get different colors. It makes for beautiful plating!)
- 1 large ripe avocado
- 1 ripe nectarine
- 1 bunch fresh Italian basil leaves
- 1-2 teaspoons flaky salt such as Maldon or fleur de sel
- 3-4 tablespoons good extra virgin olive oil
- Slice tomatoes into thick slices and place on a round platter.
- Cut avocado into ¼ inch slices and lay on top of tomatoes.
- Cut nectarine into thick wedges and place onto platter as well.
- Nestle basil leaves in between tomatoes, avocado and nectarines.
- Drizzle with good olive oil, flaky salt and serve.
Niloo Sarshar, Culinary Content Coordinator