Filet And Veggie Kebabs With Grilled Corn

After all the cooking we did while our kids and grandkids were here, we were cooked-out and had lots of leftovers, which is what we’ve been eating for several days now.  Bev had bought a whole beef tenderloin a few weeks ago and we decided we were ready to carve it up and have one of Bev’s favorite meals – kebabs.  It you’ve ever carved a whole tenderloin, you understand the need to have some kebabs and grind some burger from all of the pieces that aren’t usable for steaks.

I wanted to try the Anchovy Caper Butter recently posted by Lea Ann over at Mangos, Chili and Z, so the beef just got salt and pepper prior to cooking.

I generally prefer to cook the different components on separate skewers (they cook at different rates), but the boss likes hers looking like a kebab, so I nuked the onions and peppers (both from our garden) until they were almost done before skewering.  I normally like to marinate them in Italian dressing, but all I could find was some creamy Italian, so I used it.

Finally, our second patch of corn is coming in so we added some grilled corn to the menu.  We bought several bottles of Cafe Noche Chipotle Hot Sauce Sauce while in New Hampshire in May and I used it to make a compound butter for the corn.  For three ears of corn, I used 2 tbsp of salted butter, a tbsp. of chopped cilantro, and the sauce to taste.  Bev pulled the shucks back and silked the corn, then we brushed on a good coat of the butter – not quite melted – and replaced the shucks.

I believe most people overcook corn – if you’ve ever picked and ear, shucked it and ate it raw while standing it the garden, then you know it’s very good just like that. Good, fresh corn really doesn’t need to be cooked but merely warmed, which is why it only spends about 5 minutes in boiling water when cooked here.

We prepared everything in the kitchen, then headed to the lake for dinner on the dock.  Here it is cooking and headed for the table.

I removed everything from the skewers and spooned the Anchovy Caper Butter over the meat. 

I thought everything turned out very well – even the creamy Italian dressing.  I really liked both butters and will definately use them again.  Thanks for the recipe Lea Ann.

After supper, we had a nice time just sitting on the dock until 11pm - way past my bedtime.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Shrimp Scampi Pasta

Larry