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Ingredients
- 1 can (13 1/4 oz.) pineapple chunks
- 1/2 cup Heinz 57 sauce
- 2 Tablespoons dry white wine
- 1 Tablespoon salad oil
- 1/2 teaspoon salt
- Dash pepper 2 pounds beef sirloin tip or top round cubed
- salt and pepper
Drain pineapple, reserving 1/2 cup liquid. Cover and refrigerate pineapple chunks. Combine the 1/2 cup pineapple liquid with 57 sauce and next 4 ingredients; poour over meat. Marinate 2 to 3 hours in refrigerator, turning occasionally. Thread meat and pineapple chunks alternately on six (12 inch) skewers, allowing 4-5 pieces of meat and 5-6 pieces of pineapple for each skewer. Brush with marinade; season lightly with salt and pepper. Grill or broil 3 inches from heat
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Of meat cooked on a skewer?
en brochette
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Skewered
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a disease that affectes brain and causes a stroke
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The basic recipe is a fillet of beef, wrapped in puff pastry and then baked. Most versions of the dish coat the beef in a layer of finely chopped and sauted mushrooms or in some cases a layer of pate before wrapping in the pastry. Some say that it was Duke Wellington's favorite dish, and hence is called Beef Wellington. Others say it is of Irish decent, from a dish called steig Wellington of Ireland. The French even have a version somewhat similar called "fillet de boeuf en croute".
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