ISO: ISO: Curious1 - thanks so much for the heads up on the grilled tuscan chicken skewers...

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carianna-in-wa

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I gave them a test run today and thought they were quite yum. I think I'll change the rosemary oil to a sage oil next time to reinforce the flavor, and will need to figure out a better grilling method (the chicken got a little over-grilled before the sausage was done) but I think they're a go for the wedding.

As fate (and catering) would have it, the bride told me that her future-hubby poo-pooed an appetizer menu and wants a dinner. So these will work perfectly.

Thanks again for the recipe. smileys/smile.gif

 
You're welcome, glad to help...I'm wondering if you could poach the sausage

slightly before cutting and threading it on? Not to cook them through, just firm them up and give them a heated head start. Do you have the magazine? The picture shows sausage about the same thickness as the chicken pieces. The Italian sausage I usually buy is fatter than that, is yours really thick?

 
You're welcome, glad to help...I'm wondering if you could poach the sausage

slightly before cutting and threading it on? Not to cook them through, just firm them up and give them a heated head start. Do you have the magazine? The picture shows sausage about the same thickness as the chicken pieces. The Italian sausage I usually buy is fatter than that, is yours really thick?

 
I went to town specifically to buy the magazine yesterday (20 minute drive, thank you very much)

and all the stores had were the July/August issue. I guess I'll have to wait a bit for the issue to be released here. To test here last night I used skinless boneless chicken breasts (brined) cut into large 2 inch chunks. I used Johnsonville Italian Brat sausage and cut them about the same size as the chicken. I skewered one chunk of brat, a sage leaf, and then one chicken on each skewer. For a large buffet, I think it would be just right.

Thanks to both you and Joe. I don't know why the obvious doesn't always seem clear to me. I bet I would never have thought of partially pre-cooking the sausage. I think you've both saved the day!

 
Will say I only thought of this because of a James Beard recipe for Italian Sausauge/

Pasta Salad I love that uses the poaching method. Poach for 1 minute before cutting in 1/2-inch pieces and continuing to brown and cook through. I think the steaming might be even better.

 
That's too bad, they seem to have changed their distribution to get the mag to subscribers before it

goes on the stands. Should be there very soon.

 
I wonder if because the recipe called for chicken thighs - if the dark meat would have stayed

juicier longer than the white meat which dries out so fast. Thanks for posting your comments... I got my mag in the mail and that was the first recipe I wanted to try.

 
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