I’m not big on holidays, but National Food on A Stick Day (look it up) is one that is dear to my heart. We’ve been spreading the gospel for at least five years now. My friends and I realized this time around that we’ve now celebrated Food On A Stick Day enough times that we’ve lost track.
Each year, guests to bring their stick creations to share. The competition gets fiercer every year! Over thirty people join us this year. This year, we had salad, cocktails, a variety of meat, and dessert-all on a stick.
- Brie and Cherry Preserves on a Stick (Next Food Truck Fad award)
- Monte Cristo on a stick (Triple Axle Award for technical excellence)
- Ham, Cream cheese, and Pickle on a stick (Sometimes simple just works)
- Pineapple with Plum Umeboshi (truly unique flavor combinations)
- Chicken Shawarma (beautiful plating and delicious)
- Chicken and Waffles (classic combination, total crowd pleaser)
Since I was the judge for the second year in the row, I was disqualified from competing, but that did not stop me from taking my food-on-a-stick game to the next level. I made Sous Vide Chicken Satay and Pressure Cooker Caramelized Peanut Sauce. The recipe was less than a paragraph but turned out to be quite a production–using vacuum sealer, sous vide circulator, pressure cooker, blowtorch, and of course, skewers.
I think that chicken could be sous vide with more flavor (fish sauce perhaps), but the peanut sauce and texture of the chicken made the dish a true crowd pleaser. I take little credit for it since the recipe comes straight from Modernist Cuisine At Home.
Thanks to Kate and Dylan for hosting another great Food On A Stick! I can’t wait to see what the next Food On A Stick Day brings!