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| ON
A STICK by Matt Armendariz |
BOOK
REVIEW |
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To
order a copy of ON A STICK <click
here>
 Why
do the world’s most delicious foods taste even better
served on a stick?
Author and photographer Matt Armendariz answers the
question with dozens of delightful recipes for party
food, street-cart food, junk food, and more. From elegant
hors d’oeuvres to humble everyday fare, it’s
all here:
-
deep-fried mac 'n' cheese
- s'mores
- antipasti
- bacon-wrapped
shrimp
- fudge
puppies
- fish
and chips
. . . and more!
Eighty quick-and-easy recipes for foods on sticks and
skewers - from elegant hors d'oeuvres like caprese sticks
and chocolate-covered cheesecake to delightfully lowbrow
treats like corn dogs, fried pickles, and fudge puppies.
Plus tricks for using sticks and skewers like cocktail
picks, sugarcane and fresh rosemary. Ideas for entertaining
and quick and easy recipes for delicious homemade marinades,
dips, and sauces. See for yourself why everything tastes
better On a Stick!
Matt Armendariz is a man who loves food, drink, and
everything in between! As a former art and creative
director for such companies as Whole Foods Market and
Bristol Farms, Matt has been immersed in the world of
food for 20 years. In 2005 he started Matt Bites, a
food blog recognized as one of the world's 50 best food
blogs by London Times Online.
- Fun
for everyone! - C Short (Amazon review)
TThis book is perfect for parents trying to get picky
kids to try new things. I have four boys who all have
very different food quirks. This book is a great way
to get them involved in trying new things. What kid
doesn't want to eat something on a stick? It's fun,
tasty, and they can stand right next to you and make
their own.
- Fun
on a Stick! - Nisrine (Amazon review)
When I found out about this book, I knew I had to
have it. The title alone got me intrigued. I thought
the idea of a book where every single recipe is on
a stick was the coolest and most original ever.I was
impressed by the creativity and playfulness of the
recipes: pizza on a stick, strawberry shortcake on
a stick, even spaghetti and meatballs on a stick!!
I have tried the sweet potato wedges and they were
very tasty. I can't wait to try more recipes.
- Love
this book! - M (Amazon review)
As soon as I heard about On a Stick! I knew I had
to get my hands on it. Matt's fun, high energy personality
shines through on every page. The recipes are amazing,
well thought out and each one is a "must try!"
I love the diversity of ingredients and the range
of flavor combinations. They are easily adaptable
for different food preferences and lifestyle choices.
On a Stick recipes would add a playful, memorable
twist to any party. From beach potlucks to fancy get
togethers - serving these skewered foods to guests
would be impressive. They are simple to prepare, and
a clever way to stand, mingle and enjoy food with
friends. All the bases are covered too, savory, sweet
and dipping sauces. Add in some fun cocktails and
the party is well on it's way.
- So
fun! - hollywood 7 (Amazon review)
Totally fun to read, I love how it's written in the
first person, I found myself reading it like a regular
book instead of looking at the recipes. Then I get
sidetracked by the amazing looking food . . . want
now! Which one should I try first? I know my daughter
would go for the deep fried Mac n cheese, and the
Spaghetti and Meatballs on a stick look crazy good,
but the Korean-style BBQ pork belly skewers and ground
shrimp on sugarcane have me drooling. I think I can
pull a few of these recipes as most of them have less
that 6 steps. Can't wait to try them.
ON
A STICK SAMPLE RECIPES
YAKITORI
 Bite-size
pieces of tender chicken and leeks are skewered and
sprinkled with sesame seeds to create this Japanese
classic..
Ingredients
8 wooden skewers
3/4 cup soy sauce
2 tsp sesame oil
1/4 cup sugar
3 tbsp mirin
2 tbsp sake
1 1/2 lb boneless skinless chicken thighs, cut into 1-inch cubes
3 leeks (white part only), thinly sliced
2 tbsp vegetable oil
1 tsp toasted sesame seeds
How to make
- Soak
skewers in water about 30 minutes.
- Place
soy sauce, sugar, sesame oil, mirin, and sake in a
small saucepan and simmer over low heat until sugar
dissolves, 2 to 4 minutes. Remove from heat, stir,
and let cool.
- Pour
mixture over chicken and fold together. Cover, refrigerate,
and marinate 30 minutes.
- Preheat
grill or grill pan to high and brush with vegetable
oil.
- Thread
chicken and leeks onto skewers, alternating items.
-
Grill 5 to 6 minutes per side.
- Sprinkle
with sesame seeds and serve warm.
Serves 4
LAMB SKEWERS WITH MINT CHUTNEY
 I'm
still surprised when I hear friends say they're not
keen on lamb. I think it's probably because they've
never prepared it themselves. To change their minds,
I feed them these flavorful, herbal kebabs paired with
a side of minty chutney. This dish is definitely a favorite
at my house.
Ingredients
Mint Chutney:
1 cup mint, roughly chopped
1/2 cup cilantro leaves, roughly chopped
1/4 red onion, roughly chopped
4 tbsp Greek yogurt
2 tbsp lemon juice
Salt and pepper
2 tbsp vegetable oil
1/2 cup extra-virgin olive oil
1 tbsp tarragon, minced
1 tbsp thyme, minced
i tbsp rosemary, minced
2 garlic cloves, minced i tsp cumin
1 1/2 lb boneless leg of lamb, cut into 1 inch cubes
Salt and pepper
8 bamboo skewers
How to make
- Soak
skewers in water about 30 minutes.
- Make
the chutney: Place mint, cilantro, onion, yogurt,
and lemon juice in a food processor with 2 tablespoons
water and process until almost smooth. Season with
salt and pepper to taste. Transfer to a bowl and set
aside.
- Preheat
grill or grill pan to medium-high and brush with vegetable
oil.
- Whisk
olive oil, tarragon, thyme, rosemary, garlic and cumin
in a large bowl. Add lamb and toss until well coated.
- Thread
lamb onto skewers and season with salt and pepper
to taste.
- Grill
5 to 6 minutes on each side.
- Let
cool a few minutes before serving with mint chutney
Tip:
- To
skewer lamb cubes on rosemary branches, poke them
first with a metal skewer.
Serves 4
BACON-WRAPPED SHRIMP WITH HONEY MUSTARD DIPPING
SAUCE
 Quick:
Name one ingredient that's better than bacon. See? You
can't. And part of its beauty is that so many things
- including these shrimp - are made infinitely more
delicious when wrapped in this salty, smoky stuff. These
morsels move fast at parties, so prepare an extra batch.
It pays to use the highest quality bacon you can buy.
Ingredients
12 wooden cocktail picks
12 tiger shrimp, peeled and cleaned, with tails intact
Zest and juice of 1 lime
1 tsp chili powder
Pinch each salt and pepper
1 tbtp extra-virgin olive oil
6 strips thinly sliced applewood smoked bacon,halved
crosswise
Honey Mustard Dipping Sauce:
1/2 cup mayonnaise
3 tbsp spiry brown mustard
2 tbsp honey
Pinch of cayenne pepper
Salt and white pepper, to taste
How to make
- Soak
cocktail picks in water 30 minutes.
- Line
a baking sheet with aluminium foil and coat lightly
with non-stick oil spray; set aside.
- Place
shrimp, lime zest and juice, chili powder, salt, pepper
and oil in a bowl and toss gently. Cover and refrigerate
at least 15 minutes and up to 1 hour.
- Remove
cocktail picks from water.
- Wrap
each shrimp with half a slice of bacon and secure
with a cocktail pick.
- Place
skewers on prepared baking sheet and bake 20 minutes,
turning skewers after 10 minutes.
Make
the sauce:
- Whisk
all ingredients in a small mixing bowl until blended.
- Cover
and chill at least 1 hour.
- Before
serving, let sauce rest at room temperature for 20
minutes to allow flavors to meld.
Serves 4
To
order a copy of ON A STICK <click
here>
Published
31 July 2011
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the chance to judge for yourself what the book is like
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we think the book is worth considering otherwise we
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