Monthly Archives: June 2012

Habanero Orange Pork and Vegetable Kabobs

Summer is here and that means it’s time to Fire up the Grill! We pretty much grill all year long but Summer time does offer the freshest in season fruits and vegetables suitable for grilling up that tasty appetizer or entrée. I tend to go lighter on dishes during the Summer; but I burn more calories so I want something filling without sacrificing the full flavor. Kabobs are a simple solution whether grilling for two or for a crowd! You can certainly substitute the vegetable and meat choice to your liking. I created this full flavored marinade with chicken and pork in mind. Try our Habanero Orange Finishing Salt. You get a little heat from the Habanero, balanced with some fresh mint and orange….The perfect finish to these Kabobs!

Habanero Orange Pork and Vegetable Kabobs

1 Medium Red Pepper, Chopped
1 Medium Yellow Pepper, Chopped
1 Medium Orange Pepper, Chopped
1 Zucchini, Chopped
Half of 1 Medium Red Onion, Chopped
Cherry Tomatoes, Whole
Mushroom Caps, (stems removed)
2 pork Loin Chops
Pineapple Chunks (optional)
6-8 12 Inch Metal Skewers

Preparing the Kabobs:

Cut the assorted vegetables and pork pieces thick so they stay on the skewers.


Thread the vegetables onto 6 of the skewers and

the pork on the other two skewers. Substitute vegetable and meat choice to your liking.

Preparing the Marinade:

3 Garlic Cloves, Minced
1 T. Red Onion, Minced
½ Cup Orange Juice
¼ Cup Olive Oil
1 T. Worcestershire Sauce
1 T. Honey
1 T. Soy Sauce
1 oz. Brandy (optional)
ZM Habanero Orange Finishing Salt

In a bowl, whisk together all ingredients except the finishing salt. Reserve ¼ Cup of prepared marinade and set aside.

Place the pork pieces in a zip lock bag and pour the remaining marinade over top then place in the refrigerator for 4 hours or overnight. Remove the pork from the refrigerator 30 min. before grilling.

Grill at 450 degrees turning and basting with the prepared marinade. The reserved ¼ Cup is for basting the vegetable kabobs. Season pork and vegetable kabobs with The Zesty Moose Habanero Orange Finishing Salt. Cooking time for pork kabobs is 15 minutes total and the cooking time for the vegetable kabobs is 5 minutes on each side.

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Filed under Main Dishes/Entrees`

The Loop – Manitou Springs, Colorado

During the summer we have the opportunity to travel quite a bit in doing festivals, shows and farmers’ markets throughout this beautiful State of Colorado! Every now and then, we stumble upon some pretty unique and tasty little taverns. Here is another little great place centrally located in Manitou Springs, Colorado called; The Loop. They have award winning margaritas and authentic Mexican food. Their fajitas are the most popular dish served, but I ordered the Crab & Shrimp Enchiladas in a white wine sauce and it was delightful!!

There is a little bit of history behind The Loop as it was built in 1903. The restaurant got it’s name because it was the last stop for the trolley. The trolley looped around the building at the corner of Ruxton and Manitou Avenue, and back to Colorado Springs. The Loop was expanded in 1933 and has been remodeled many times since then. The room with the fire place was the old piano bar and the rest of the building was used for dining. Wild game was killed and brought in from the mountains. They served deer, elk, cougar, wild turkey, bear and many other wild delights, all barbequed out back. The barbeque is still there but not in use today. Illegal gambling was practiced upstairs. Many gold and silver barons have eaten at this restaurant.

 

Having won over 30 awards for their margaritas, wait staff, food and decor it’s no wonder The Loop has become one of the best known restaurants in Colorado!
If you find yourself at the foot of Pikes Peak and Manitou Springs, Colorado be sure to visit The Loop! Relax and Enjoy the world’s largest margarita and authentic Mexican cuisine!!

www.theloopatmanitou.com

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Filed under TZM Tasty Travels