I headed over to my parents’ home in West Allentown to prepare a full dinner for mom & dad. This evening we were going to have Island Turkey Kabobs w/ Forbidden Rice. While prepping the meal, mom asked if she could help w/ anything. I replied, “that this is her time to relax and rest easy with a cool drink.” She insisted and started to help prep. As we prepped the food, various topics came up: her love of new foods, trying fresh recipes, and what’s new with the CSA. She looks forward to when I stop by. It’s always nice to have a helping hand while preparing the meal and mom loves working with new items and trying what I bring over. Even my niece gets in on the act, she likes to help and be a part of what is happening. She also enjoys having dinner as a family. As we talked, my thoughts went back to how life was growing up in the 10th Ward in Allentown and having a garden that my brother & I helped sow with my parents.
My father would have 3 plantings: Spring, Summer, late Summer/Fall. He always had quite the variety of veggies throughout the year. Always something on the table from the garden as a side dish or in a soup. Growing up in an Italian family, a lot of relatives had gardens and it was always great to visit and try each other’s fare! The barter system was in play when someone’s crop overflowed. I believe this is where the passion for cooking started and why I pursued my Cooking Certs in the early 80’s (LCCC/NACC).
The more I think about life 30+ years ago, it seemed simpler than today, I know my friends that grew up in the same area can agree. We all knew each other phone numbers, wore a wrist watch and knew when to go home for dinner. Every block or 2 had a corner store, the store owners knew the families in the neighborhood. It didn’t matter what school you went to, there were no rivalries, just who can come out for a game of stickball, outs or hide-and-seek.
As time passed, friends went off to college, families moved and fell out of touch. Some friends from the old neighborhood that I keep in touch with: Debbie (Rutz) Holt, Joe Bendekovitz, Ed Roma & Tom Mazsa. Even though our paths don’t cross as much, we stayed in contact via email and got together for special occasions. Fast forward to the present and social media has clearly made it easier to keep in touch. Thanks to social media I have reconnected with many friends from the 10th ward, grade school & high school. Facebook has helped in many ways, seeing friend’s kids grow up, their accomplishments and new lives starting. Next article we will sit down and have a chat with one of these amazing kids…
Here is the recipe we were preparing as we reminisced growing up in the 10th Ward.
Island Turkey Kabobs w/ Forbidden Rice
1# Turkey Tenderloin, cut in chunks
Marinade (see below)
2 – Bell Peppers (any color), cleaned, quartered, chunked
1 medium Onion, cleaned, halved, layers cut into chunks
Fresh Pineapple (not canned), rings cut into chunks
Bamboo Skewers (soak 30 mins before grilling)
Marinade:
Juice from 1 Orange, 1 Lemon, 1 Lime
½ C. Olive Oil
¼ C. shredded coconut (bagged or fresh)
Fresh ground pepper, 5 grinds
Whisk marinade ingredients together and place in zip lock bag with turkey tenderloin pieces. Place in fridge while you prepare the rice. As rice is cooking, start to thread the kabobs (onion, pepper, turkey, pineapple, repeat), discard marinade. Depending on the length of your skewers, you can add more.
Forbidden Rice w/ Ginger & Lime:
2 T. coconut oil
2 T. finely minced ginger, fresh
½ tsp. salt
1 cup of Forbidden/Black rice, rinsed before cooking
3 C. water
Juice of 1 lime, fresh
Heat coconut oil on med high heat until hot. Add ginger and sauté until lightly fragrant. Add salt & rice and stir to coat. Add water and bring to a simmer, cover and cook on low for 40 mins., on med low heat. The water will evaporate and rice will be soft at this point. Turn off heat, let rice stand for 5 mins., fluff and squeeze in fresh lime juice and serve.
Add in options: Minced fresh pineapple (2 T.), green onion tops (5), add in with fresh lime juice at the end.
Chefs Tips:
Zest citrus fruits before juicing. Zest can be minced and frozen for a later use.
By using fresh pineapple (whole or pre-cored), you can cut the pieces larger for skewering/grilling.
Using fresh ingredients is always the better way to go. Granted there may be more prep however, the taste will collect higher accolades from your guests!
Always soak skewers in water 30 minutes before grilling.
Black/Purple rice or Forbidden rice will be stickier than normal rice and cook to a deep, dark purple color. It is great with Asian style and seafood dishes (shrimp, scallops).
Pick up extra fruit to garnish plates OR add on the grill to accompany dish.
For more recipes and articles by Joe Scrizzi click here…
