Sunday, January 2, 2011

Caribbean...It's not the Mediterranean But It's Still a Sea

So, my son bought DH a Caribbean Kabob Kit for Christmas -don't you just love the Santa Shops at the schools? Some of the sweetest gifts are the ones that our kids pick out all by themselves - at least I think so.

Anyway, the Caribbean Kabob Kit was the inspiration for tonight's dinner. Yeah, Yeah, Yeah - I know it's not Mediterranean, but the Caribbean is a sea too - so that's close enough.  Besides, I didn't break any Mediterranean rules - just used some different  other sea inspired spices.

In the land of unknown cooking knowledge, I also learned that kabobs don't have to be grilled.  They cook just fine in the oven - good news for winter weather kabobery. Just put those food swords in the oven at 350 degrees for about 5 minutes on each side and voila!

Tonight's dinner special at the Table 4 Five is..

  • Caribbean Shrimp Kabobs
  • Rainbow Rotini
  • Merlot (milk and water for those whose ages are still single digits or 2 digits beginning with a 1)

This was a very yummy meal, if I do say so myself.  The kabobs had shrimp, mushrooms, red bell peppers, and green bell peppers.  The Caribbean Kabob Kit marinade consisted of coriander seeds, salt, onion flakes, and sugar mixed with the favorite oil of the Mediterranean people - that which comes from the olive.  There was a little bit of the marinade left over, so I mixed it with the rainbow rotini to give this colorful pasta a little bit of zing.

Who knew this food bloggery would be so much fun?

Until tomorrow...

Regina Culina

1 comment:

  1. oooohhh!!! Yummy!! Thank you for including the "how to cook" portion. Us cooking handicapped followers of yours need that!
    Milk and water for those of us carrying sapians too :)-