Jourdan Wilner – Does Food Taste Better on a Stick? - Daily Hudson Valley News

Jourdan Wilner – Does Food Taste Better on a Stick?

Aug 5th, 2012 | By | Category: Lifestyle

Put a Stick In It!

Is it me or does food on a stick just taste better?  I really think that’s why corn dogs have such appeal.  Put that sucker on a bun and it’s a whole different animal – and not nearly as tasty a one! I mean, think about it.  Little chunks of meat and veggies that could be stew – add a skewer et voila! Shish kebab – how fun! Corn, ice cream, those deep fried twirly cut potatoes at local fairs, fondue (ok that might be a bit of a stretch but you know I’m right); all better on a stick. And think about what a stick and the freezer did for plain old pudding!  Even comedian Jeff Dunham has a schtick on a stick.  Yep, food on a stick is funnier, funner (aren’t made up words great?) and just plain yummier!  And what could make food on a stick even better?  Grilling it!  And dipping it! Put that all together and I get so excited I can hardly eat – or is it hardly wait to eat?!

I’m the kind of person who will grill year round.  And I have. But there’s something about grilling on a late spring (or early summer) evening that just makes everything right in the world.  Firing up the grill as the sun slowly heads for the horizon, eating outside, tiki torches ablaze; realizing just as you finish your last bite of dinner that it’s cooled off a bit and is a great night for toasting marshmallows and making s’mores.  It’s so much better than grilling surrounded by snow – although that has surreal attributes that make it almost as much fun.  Almost.


Beef and Chicken 5 Spice Satay Marinade (Makes enough for 1 pound of meat)

2 tbsp lime juice
1 tbsp Chinese 5 spice seasoning blend
2 tbsp reduced sodium soy sauce
2 cloves garlic, finely chopped
2 tsp sugar
3-4 thin slices of ginger root (approximately 1 inch in diameter)

1 lb flank steak, cut into 1 oz strips
1 lb thin sliced chicken breast, cut into 1 oz strips

Beef – per 1oz skewer
Cal: 62  Fat: 2g  Carb: 6g  Protein: 6g  Fiber: 0g
Chicken – per 1oz skewer
Cal: 43  Fat: 0g  Carb: 6g  Protein: 6g  Fiber: 0g

Mix all marinade ingredients.  Place meat strips in a zip lock bag, pour marinade over meat, squeeze as much air out of the bag as possible and seal.  Allow meat to marinate for 2-3 hours.

Meanwhile, soak bamboo skewers in water for 20-30 minutes.  Once meat is done marinating, skewer each piece by weaving a skewer in and out down the length of the meat.
Grill for 2-3 minutes per side.  Serve with Spicy Peanut Dipping Sauce (below).

Spicy Peanut Dipping Sauce

1/4 cup skim milk
1/4 cup reduced fat peanut butter
3 tsp reduced sodium soy sauce
1 clove garlic, minced
1 tsp ginger root, grated
2 tsp unseasoned rice wine vinegar
1 tsp lime juice
2 tsp Sriracha (more or less to taste)

Per tablespoon
Cal: 55  Fat: 3g  Carb: 5g  Protein: 2g  Fiber: 0g

Mix all ingredients with an immersion blender (or whisk) until fully combined.

Bon Appetit!


Jourdan Wilner Cuit Sans FourJourdan Wilner is a native New Yorker; born and raised in the Hudson Valley, working in the city and living not far outside of it in New Jersey. She could tell you that she dances but doesn’t sing, snorts when she laughs, has a soft spot for most anything 80’s, has an insatiable appetite for Glee, has had a crush on Harrison Ford since she saw The Empire Strikes Back as a child, and is passionate about many things: music (loves most of it), travel (never can seem to do enough of it), wine (doesn’t trust people who don’t drink it), but none of that is really important. Truth is, it’s not about her…it’s about the food. So on that note, she: is addicted to the Food Network, has an unquenchable desire to be Alex Guarnaschelli’s best friend, watches Travel Channel just as much for the food shows as the travel shows and is ready to picket outside the local Cablevision office because they don’t offer the Cooking Channel. While good food is always preferable, Jourdan really is passionate about food in general. She is the author of the blog ‘Cuit Sans Four‘ – French for ‘cooked without an oven‘ – and her food journey can be read each Sunday on Hudson Valley Insider.


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