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Lemon Poppy Seed Dressing
Spicy Toasted Sesame Tofu Dressing
Jazzed Up Cheese Crackers
Herbed Spanish Omelet
Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
Chocolate-Hazelnut Granola
Blueberry Cornbread Muffins
Patio Picnic on a Paper Plate
Spicy Beef and Mushroom Brochettes


1 pound top sirloin beef, cut into 1-inch cubes
30 Monterey White or Brown Mushrooms
1 red pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1/2 c. canola oil
2 T. Chef Paul Prudhomme’s Blackened Steak Magic


Place all ingredients in plastic resealable bag. Mix well. Place in refrigerator and marinate minimum 1 hour up to overnight. Stir occasionally.
Thread beef cubes, mushrooms and peppers alternately onto skewers. Cover and refrigerate until ready to cook. Discard any remaining marinade.
Grill over medium heat, turning several times until peppers and mushrooms are browned and beef is done (approximately 8 to 10 minutes). Serve hot.

All materials are courtesy of Canola Info Council, Chef Paul Prudhomme’s Magic Seasoning and Monterey Mushrooms, Inc.

Published in the January 4, 2006 issue of Farm World.