Mixed Grill with Cherry SauceGrilled meat:1. Cut beef and chicken into 1/2-inch cubes. Peel and devein shrimp. Place chicken, beef, and shrimp in separate resealable plastic bags. Combine the vegetable oil, sherry, soy sauce, honey, garlic, ginger, and black pepper in jar. Shake well to mix. Pour 1/3 of marinate into each bag and seal. Refrigerate overnight, turning occassionally. (To prevent skewers from burning during cooking, soak in water overnight. 2. To make cherry sauce: Place plum jam, soy sauce, mustard and ginger in a blender or food processor _ process until smooth. Add cherries and process briefly to chop. Refrigerate at least 2 hours to allow flavors to blend. 3. Preheat oven to 375 degrees. Place chicken, beef and shrimp on soaked skewers. Place on a rack in a roasting pan, loosely cover with aluminum foil, and bake 25 to 30 minutes. 4. To serve: Heat cherry sauce in small saucepan over medium heat. Combine water and cornstarch in a small bowl and slowly stir into sauce. Cook 3-4 minutes or until sauce thickens, stirring frequently. Serve warm with meat. Mary Hobson, 7 Hilltop Road, Greenville |
