Kicked up Kebabs for Mad Men

Wilbur Post: You’ll be fine, Ed. This is the way it works: you get in the box, and I stick the spears through…
Mister Ed: And there I am: shishkebob!
Wilbur Post: You’ll be all right. I’ll hire a special carpenter to make the box, see? Everything down will be measured to the fraction of an inch. You’ll be as safe as…
Mister Ed: Sitting on a deck chair on the Titanic 

Hot off the Press:   HoJO tidbits  http://blog.zap2it.com/frominsidethebox/2012/04/mad-men-makes-a-howard-johnson-motor-lodge-pit-stop.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+zap2it%2Ftelevision+%28Zap2It+-+Television%29

Just another Mad Men Sunday, Jameson and Ginger Ale was the drink of the night with a little squeeze of lime and once again kicked up Pete’s onion dip served with Salt-free Utz chips.

I adapted an Emeril recipe for kebabs added a Cognac peppercorn sauce, made a big Caesar salad, and EVOO and herb seasoned dinner rolls…Yes I avoided the whole HoJo menu from last week’s episode, where I spied a black Mercury, I think, parked next to Don’s car in the lot, the one with the slanted “breezeway” window just like the one my dad bought.

For the kebabs, I had a chunk of trimmed tenderloin, cubed it and marinated it and baby bella mushrooms as Emeril suggests in olive oil, balsamic vinegar, rosemary, garlic, salt and pepper for at least two hours.  I skewered parboiled quartered red potatoes and brushed them with some of the reserved marinade then skewered the meat and baby bella mushrooms, grilled and served with a perky Cognac Peppercorn sauce.  I didn’t use a particular recipe for the sauce, so here is a quick version, you can saute  a minced shallot in some of the butter, but I was out of shallots.

  • 4 to 6 tablespoons crushed tri-color peppercorns
  • 1 minced shallot
  • 4 tablespoons butter
  • 1 heaping teaspoon Knorr Homestyle concentrated beef stock
  • 3-4 tablespoons Harvest Course Ground Dijon mustard
  • 1 cup cognac
  • 1 1/2 cups heavy cream
Heat a heavy saute pan over medium and melt the butter, briefly saute the minced shallot add the beef concentrate and whisk in, add the Dijon mustard to the skillet and whisk.   Pour in the Cognac and combine,  and then let it bubble for about 35 seconds, pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken.

The dinner rolls are just those Rhodes frozen dinner rolls allowed to rise in a covered skillet or pan that has been brushed with EVOO, Then brushed with garlic and herb seasoned EVOO before baking in 400° oven for 10-15 minutes. NOTE:  The rolls take a good 4 hours or so to rise for me…