I can’t quite figure out if 8-23: Beef Kebabs with Red Wine Butter are supposed to be used for when you are serving fancy food in a casual situation (like a truffle and foie gras burger in Las Vegas) or casual food in a fancy situation (like food trucks at a wedding). I suppose this one could go either way, depending on the circumstances.
This recipe features not only kebabs, but a compound butter to serve with them. Simply Delicious is big on beef + compound butter–another example is 8-4: T-Bone Steak.
Here in 18-18: Cooking Glossary IIa, we find the second page of the glossary that I introduced to you previously. There’s one more page after this one, which you can find at 18-18b: Cooking Glossary IIb. I split the second entry to limit the amount of links/pics/content in one post.
Follow the jump for links to recipes I’ve covered that will help you practice each and every one of these terms & techniques! If I haven’t covered the term yet in one of these recipes, I’ll be sure to update it when I do!