Today in the kitchen our chefs were working on some tasty skewered appetizers.
These J. Scott creations have a case of little man syndrome, and are looking to outshine their entrée counterparts. The first is a platter of crispy coconut battered shrimp skewers. The acidity of a light spritz of lemon works to bring out the fresh seafood flavor. Next up was a tasty Thai chicken skewer with a hint of lemon grass. This isn’t your ordinary street vendor chicken on a stick. Each strip was lightly seasoned with curry and cilantro and then grilled to perfection. Finally, the last stop on our culinary voyage was Southeast Asia with a set of savory Indian beef sautés. The cuts were seasoned with an authentic combination of North Indian spices known as garam masala. Translating to “hot mixture”, this set of robust flavors is highlighted by ingredients such as malabar leaves, cumin, nutmeg, cinnamon, and coriander. These appetizing platters are sure to add some flare to the start of any meal.
