Most people associate dishes served on sticks with fair food like corn dogs, fried cheesecake, candy apples and the like, but with weeks to go until fair season kicks into high gear, the best way to celebrate culinary creations served on a stick is to make them at home.
Food on a stick is a hands-free adventure that facilitates the dual goal of continuous dipping of sauce and ease of transportation. It’s also a serving style that fosters creative contributions from the entire family.
One terrific book that delves into this food with unbridled gusto is “On a Stick!: 80 Party-Perfect Recipes” by Matt Armendariz. In it the food photographer, blogger and writer (mattbites.com) takes finger foods to new heights with recipes like chicken and waffles on a stick, spaghetti and meatballs on a stick, bacon wrapped shrimp skewers and fruit salad skewers.
For something a little bit more exotic, here are a couple of recipes from “On a Stick!” by Matt Armendariz.
Pinchos de Gambas
INGREDIENTS
8 bamboo skewers
2 tbsp smoked paprika
2 tbsp sweet paprika
1/2 tbsp cumin
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
2 tbsp fresh lime juice
1/3 cup plus 2 tbsp extra-virgin olive oil, divided
1 lb tiger shrimp, cleaned and peeled, with tails intact
DIRECTIONS
Soak skewers in water 30 minutes.
Whisk smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice, and 1/3 cup of the olive oil in a medium bowl. Add shrimp and gently toss. Refrigerate 30 minutes to 1 hour.
Heat grill or grill pan to medium-high and brush with the remaining 2 tablespoons oil. Thread 3 shrimp per skewer and grill 3 to 4 minutes on each side, or just until shrimp has cooked through. (Be careful not to overcook.) Serve hot.
Recipe from “On a Stick!” by Matt Armendariz
Sweet Potato Wedges with Cilantro Yogurt Dipping Sauce
INGREDIENTS
4 bamboo skewers
4 tbsp extra-virgin olive oil, divided
CILANTRO YOGURT DIPPING SAUCE:
1 cup Greek yogurt
3 tbsp cilantro, minced
1 tbsp mint, minced
Zest and juice of 1 lime
2 tsp honey
1/4 tsp salt
SWEET POTATO WEDGES:
1 tsp curry powder
1/4 tsp cayenne pepper
Salt and pepper
2 medium red-skinned sweet potatoes ( yams), each boiled and cut lengthwise into 6 wedges
DIRECTIONS
Soak skewers in water about 30 minutes. Preheat grill or grill pan to medium-high and brush with half the olive oil.
For the dipping sauce:
Whisk all ingredients in a small bowl until thoroughly combined. Set aside.
For the wedges:
In a large bowl, whisk curry powder, cayenne pepper, and the remaining 2 tablespoons of olive oil; season with salt and pepper to taste. Add sweet potato wedges and toss to coat.
Pierce 3 wedges onto each skewer and grill 4 to 5 minutes per side. Remove from heat and season with salt and pepper. Serve with cilantro yogurt sauce.
Recipe from “On a Stick!” by Matt Armendariz
About the Author