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    On a Stick!: 80 Party-Perfect Recipes
    On a Stick!: 80 Party-Perfect Recipes
    On a Stick!: 80 Party-Perfect Recipes
    Ebook303 pages1 hour

    On a Stick!: 80 Party-Perfect Recipes

    By Matt Armendariz

    4/5

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    About this ebook

    Why do the world’s most delicious foods taste even better served on a stick? Author and photographer Matt Armendariz answers the question with dozens of delightful recipes for party food, street-cart food, junk food, and more. From elegant hors d’oeuvres to humble everyday fare, it’s all here:

    • deep-fried mac 'n' cheese
    • s'mores
    • antipasti
    • bacon-wrapped shrimp
    • fudge puppies
    • fish and chips

    ...and more!

    Plus tricks for using sticks and skewers like cocktail picks, sugarcane, and fresh rosemary, ideas for entertaining, and quick and easy recipes for delicious homemade marinades, dips, and sauces. See for yourself why everything tastes better On a Stick!
    LanguageEnglish
    PublisherQuirk Books
    Release dateDec 17, 2013
    ISBN9781594746994
    On a Stick!: 80 Party-Perfect Recipes

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    • 4/5
      Good StuffDips and sauces are a wonderful addition to each recipe Enjoyed the individual intros into each recipe. A good way to let people know how and when each recipe can be added to an everyday meal or when guests show up unexpectantly A wide variety of foods, from many different cultures, for you to try I chose to make the Breakfast Pancake dogs first, because I love making Sunday morning breakfasts (although the wife usually insists on having her healthy all bran and fruit all the time). For this particular recipe I would have mentioned the importance of choosing a good quality breakfast sausage as that would seriously impact the finished product. The recipes was very easy to make and the flavour of the batter was out of this world. Jen made the Caramel Popcorn Balls and the taste of these really reminded me of that sponge toffee we used to have as kids. The only problem with the recipe is Jen didn't read over all of the instructions first. She missed the part about having a pair of heat proof gloves, so when it came time to roll the caramel popcorn into balls -- well it was quite entertaining -- I did save the day for her though and they turned out well All of the ingredients are readily available and many are your everyday staples We are going to make the homemade marshmellows and if they work out we will continue onto the S'mores on a stick recipe (Photos to follow) The Not so Good StuffIntroduction went on way too long. Nice to know what motivates the making of a cookbook, but this went on way too long Hard to find some of the recommended sticks and skewers when living in a smaller town Lack of healthy on a stick type recipes Favorite RecipesBreakfast Pancake Dogs Homemade Marshmallows S'mores Frozen Elvis Red and White Sangria Pops Mojito Melon Fruit Skewers Who should/shouldn't readGood for anyone who likes to have fun in the kitchen, you don't have to be a great cook, just one with a sense of adventure But make sure you read the recipe straight through before you start (hint hint Jen) 4 Dewey's

    Book preview

    On a Stick! - Matt Armendariz

    Copyright © 2011 by Matt Armendariz.

    All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

    Library of Congress Cataloging in Publication Number: 2010940145

    eBook ISBN: 978-1-59474-699-4

    Trade Paperback ISBN: 978-1-59474-489-1

    Print design by Jenny Kraemer and Katie Hatz

    Print production management by John J. McGurk

    Photography by Matt Armendariz

    mattbites.com

    Quirk Books

    215 Church Street

    Philadelphia, PA 19106

    quirkbooks.com

    v3.1

    Dedicated to my parents, Ben and Helen Armendariz, and Adam, for nurturing me and giving me the love, strength, and space to dream, to play, to explore and follow my heart.

    I love you.

    Contents

    Cover

    Title Page

    Copyright

    Dedication

    Introduction

    Sticks & Skewers

    Dips & Sauces

    Savory Foods on a Stick

    Sweet Foods on a Stick

    Ingredient Index

    Conversion Chart

    About the Author

    Acknowledgments

    Introduction

    The results are in, thanks to teams of researchers and scientists: Foods on a stick just taste better.

    OK, I made that up. Of course there’s no scientific study to prove that serving foods on sticks makes them more enjoyable and more lip-smacking than they otherwise would be. But you know what? I don’t think we need research. Ask anyone who’s ever snacked at a state fair or nibbled on street cuisine in some exotic, faraway place. They’ll all tell you the same thing: Eating food on a stick is fun, festive, and just plain delicious.

    And it’s nothing new. We’ve been cooking food on a stick since the dawn of history. Long before the invention of kitchen utensils, people were grilling over an open fire, using branches to warm and roast food. This cooking method appears in the writings of the ancient Greeks, and virtually all cultures since have offered their own version of food on a stick. Satay, an Asian variety, usually features pork or chicken, while kebabs, which originated in the Middle East, can be made with anything from lamb to beef. Greek cooking has souvlaki, and the French use a technique known as en brochette, in which food is skewered and usually grilled.

    Let’s fast-forward to modern times, shall we? Thanks to the ingenuity of creative cooks, whimsical chefs, and festival owners, we’ve now entered the golden age of food on a stick. If you don’t believe me, pay a visit to the Minnesota State Fair, where you’ll find anything and everything served on a stick. Deep-fried Coca Cola munched off a stick? Yep, it’s been done. Mac ’n’ cheese that’s eaten vertically? That exists, too. Highbrow to lowbrow, scrumptious to silly, state fairs are pushing the limits of what can be served on a stick. (If by chance you feel the need to investigate these culinary innovations on your own, give me a call. I just might join you.)

    {pork chop on a stick!}

    Silliness aside, foods on sticks are perfect for upping the enjoyment ante of all sorts of occasions. Sure, they’re practical, but I like to think of them as being infused with an automatic fun factor. If you don’t believe me, try this experiment: Cut up some fresh fruit; serve a bunch of pieces in a bowl and, next to them, a few that have been skewered. No contest—people will go for the sticks every time. Maybe it’s because of convenience or maybe it’s just a joy to eat, who knows? Food on a stick is a natural for all sorts of occasions, and especially for dining al fresco. You can eliminate the extra plates and toss out the cutlery, too!

    When it comes to food, I believe variety is the spice of life. So in this book I’ve made sure to include something for everyone, from health-conscious vegetarians to carnivores of the he-man grilling club (I’m a charter member!). And if you came here looking for those over-the-top state fair behemoths, well, I aim to please. I just had to find room for a few of my favorite indulgences. (But I implore you: For Pete’s sake, consume those deep-fried, chocolate and/or bacon-laden treats in moderation, won’t you?) I’m a fan of all types of cuisine, and I believe that eating food in its most natural state, free from processing and additives, is the way to go. Fortunately, it’s extra easy to get more than your daily dose of fresh fruits and veggies when they’re offered as tempting stick-worthy hors d’oeuvres.

    {pizza on a stick!}

    I truly love making stick foods for guests, both for the sheer convenience of serving them and for the delight everyone gets from eating them. To help with your own party-perfect presentations, I’ve shared some of my favorite entertaining techniques and tips. And when assembling the menu for your skewered-food soiree, be sure to choose both savory and sweet recipes from the many in this book. For example, with their shared Spanish roots, Pinchos de Gambas and Red and White Sangria Pops make a perfect pair. Or try an all-vegetarian Italian spread: Panzanella alongside Deep-Fried Ravioli or Suppli. And don’t forget to indulge your sweet tooth—and inner child—by digging into decadent desserts and state-fair favorites, from Cake Pops and Caramel Popcorn Balls to Deep-Fried Candy Bars and Tornado Potato Sticks.

    At the heart of serving food on a stick is experimentation and thinking off the plate, so don’t be afraid to invent a few recipes of your own. There’s something about skewered food that brings smiles to people’s faces. It’s portable, it’s hand-hold-able, and it’s just plain fun.

    {deep-fried Snickers on a stick!}

    Sticks & Skewers

    Skewer it, stab it, stick it! All sorts of wonderful sticks, skewers, and aromatic herbs can be used to make food that’s fun to eat without silverware.

    {Sugarcane}

    This organic material makes a sturdy woody skewer that’s perfect for hoisting heavier foods and bringing out the wonderful flavor of meat and seafood. It imparts a sugary taste and is especially good with grilled, smoky fare.

    {Candy Sticks}

    These paper products are best suited for sweets and single-skewered items, like candy, cake pops, and s’mores.

    {Rosemary Skewers}

    The woody older branches of this aromatic plant make wonderful skewers by infusing meat and fish with herbal flavor. Soak them first, and use a stronger skewer to poke holes in the food before threading it on.

    {Metal Skewers}

    Great for grilling and piling on chunks of meat and heavy vegetables. Opt for stainless-steel styles to prevent rusting.

    {Wood Skewers}

    Traditional wood skewers come in all shapes and sizes. Soak them in

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