Tuesday, May 13, 2008

Ham and pineapple kebabs with tri-pepper couscous

I really wanted to grill these kebabs, but as I mentioned earlier, the "patio" can only be accessed by climbing over a row of bushes, which are really due for a trim. If you don't have a grill, just put the kebobs under the broiler.

  • 1 ham steak, cut into 1" chunks
  • 1 pineapple, cleaned and cut into chunks
  • couscous
  • chicken broth
  • small red, yellow, and orange bell peppers (1 of each), finely diced
  • freshly ground black pepper
  • 2T unsalted butter
  • freshly ground salt
  • Load the kebob skewers, alternating ham and pineapple chunks. Broil for 15 minutes, turning as they begin to blacken.
  • Bring the chicken broth, butter, and a little salt to a boil. Don't use too much salt, because the broth has plenty. Turn off the heat, then add the couscous, stir, and cover for five minutes.
  • When the liquid is absorbed, fluff the couscous with a fork. Add the diced bell peppers and the black pepper and combine. (You may wish to add Tabasco sauce; I often add some to cold couscous.)
  • When the kebobs are blackened and caramelized, remove them from the broiler and serve over the couscous.
How to Clean a Pineapple
  • Use a serrated knife. Accept no substitutes!
  • Lay the pineapple on its side. Slice off the bottom.
  • Stand the pineapple on its bottom. Using the stem as a handle, slice off the peel.
  • Use the tip of your knife or a grapefruit knife to dig out the brown "eyes."
  • Lay the pineapple on its side. Slice off the stem.
  • Quarter the pineapple along its long axis.
  • Remove the core.
  • Voila! You have a clean pineapple just waiting to be cut into chunks!
How to Eat a Kebob
  • Use a fork. Unless, of course, you vacuum your floors more often than I do.

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