Armendariz - On a Stick!: 80 Party-Perfect Recipes

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.

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 theres 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 dont think we need research. Ask anyone whos ever snacked at a state fair or nibbled on street cuisine in some exotic, faraway place. Theyll all tell you the same thing: Eating food on a stick is fun, festive, and just plain delicious.

And its nothing new. Weve 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.

Lets fast-forward to modern times, shall we? Thanks to the ingenuity of creative cooks, whimsical chefs, and festival owners, weve now entered the golden age of food on a stick. If you dont believe me, pay a visit to the Minnesota State Fair, where youll find anything and everything served on a stick. Deep-fried Coca Cola munched off a stick? Yep, its been done. Mac n cheese thats 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, theyre practical, but I like to think of them as being infused with an automatic fun factor. If you dont 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 contestpeople will go for the sticks every time. Maybe its because of convenience or maybe its 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 Ive made sure to include something for everyone, from health-conscious vegetarians to carnivores of the he-man grilling club (Im 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 Petes sake, consume those deep-fried, chocolate and/or bacon-laden treats in moderation, wont you?) Im 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, its extra easy to get more than your daily dose of fresh fruits and veggies when theyre offered as tempting stick-worthy hors doeuvres.

{pizza on a stick!}

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At the heart of serving food on a stick is experimentation and thinking off the plate, so dont be afraid to invent a few recipes of your own. Theres something about skewered food that brings smiles to peoples faces. Its portable, its hand-hold-able, and its just plain fun.

{deep-fried Snickers on a stick!}

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

This organic material makes a sturdy woody skewer thats 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.

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

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.

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