by Heather Schmitt-Gonzalez / Tuesday, May 26, 2015
Bloody Beer w/ Antipasto Kebab garnish
I'm thinking there's a stack of baggies at the end of the table with bottles of marinades in all sorts of fun flavor profiles sitting next to them. People thread their skewers, slide them into baggies, then cover them with their marinade(s) of choice. Seal the bag, write their name on it, and set it in a cooler for half an hour or so. When they're ready, they can mosey on over to the grill.
Of course, there would also be a table filled with fruit and pound cake, and other things you might slide on to a skewer to eat raw or as a dessert. Oh, and plenty of fun sauce and dipping options, as well. Probably some sort of chocolate fountain; it doesn't have to be big.
That kebab party is definitely going to happen one of these days. But right this minute, I'm joining the Progressive Eats team to bring you a virtual Kebab Fest! This should help to get the ideas flowing, so you can plan your own menu.
Oh, and I'm bringing the drinks! I knew the minute I was invited to this party what I'd be bringing. Just popped into my head like it belonged there. Bloody beer (basically a cross between a Bloody Mary and Michelada...but mostly a Michelada) that's garnished with an antipasto (i?) kebab skewer. It's a garnish AND a snack.
Bloody Beer with Antipasto Kebab Garnish
Michelada meets Bloody Mary in this beer-based cocktail. Garnish it with an antipasto kebab, that doubles as a snack.
by Heather Schmitt-Gonzalez
Prep Time: 10 mins
Keywords: beverage snack beer tomatoes
Ingredients (serves 4)
- 36 - 40 individual pieces antipasto of your choice (such as salami or other cured meat, peperoncini or other peppers, olives, mushrooms (marinated), artichoke hearts, cherry or grape tomatoes, small mozzarella balls, smoked provolone, anchovies, etc)
- 1 cup low-sodium tomato or vegetable juice, spicy or regular
- 1/4 cup freshly squeezed lime juice
- hot sauce
- Worcestershire sauce
- 4 (12 ounce) bottles or cans beer (a light lager or ale works well here)
- kosher salt
- crushed red chile flakes
Instructionsmake the antipasto skewers:
Using four skewers that are a little bit longer than each glass is tall, thread a combination of your antipasto ingredients down the length of the skewer; I used about 9-10 pieces per skewer. Set aside.
Cover the bottom of a saucer with salt and add a couple big pinches of crushed red chile flakes. Rub rims of 4 pint glasses with a lime wedge; dip in chile salt. If you like, you can fill the glasses with ice.
To each glass, add 1/4 cup vegetable juice, 1 tablespoon lime juice, and a dash or each the hot sauce and Worcestershire sauce. Top up with the beer, and garnish with an antipasto skewer. Enjoy immediately.
-Bloody Beer inspired by Bon AppetitSpice Roots. Now let's see what the rest of the bloggers brought to the table. From kebabs to things to enjoy with your kebabs—we've got a great selection! Join us and make something unique and delicious!
- Galouti Kebab from Spice Roots
- Salad Kebabs from Miss in the Kitchen
- Hoisin Glazed Chicken Kebabs from Healthy Delicious
- Grilled Vegetable Shish Kebabs from Mother Would Know
- How to Cook Perfect Steak Kabobs from Barbara Bakes
- Salmon Kebabs from Stetted
- Naan - A Traditional Indian Flatbread from Creative Culinary
- Basmati Rice with Apples, Dried Cranberries & Almonds from The Heritage Cook
- Paneer Biryani with Cucumber Raita and Mint Chutney from The Wimpy Vegetarian
- Bloody Beer w/ Antipasto Kebab garnish from All Roads Lead to the Kitchen
- Strawberry-Rose Kulfi with Pistachios from Pastry Chef Online
- Fruit Kebabs with White Chocolate Mascarpone Dip from That Skinny Chick Can Bake
If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
I am sharing this with Tipsy Tuesday at Grey is the New Black.
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.