Photography by Matt McKain
I contributed to a whimsical baby shower for Danielle McKain, the daughter of Matt and Kim McKain. The theme was built around Dr Suess, and we had oodles of fun dreaming up the menu and décor. “Oh the thinks you can think up if only you try!” With Kim and Danielle both being artists and Matt, the talented photographer; we had a winning combination. The Cat in the Hat showed up here and there and everywhere; and a creative friend made a centerpiece of Thing One and Thing Two, each holding his own tray of tasty treats. Fortunately they were not mischievous and sat still for the party.
We served blue Dr. Seuss Juice and an assortment of finger food any Who from Who Ville would find a great feast. Among the top favorites were deviled green eggs and savory ham sliders, rainbow Jell-O, Thing One and Thing Two cupcakes and delicious Double R Ranch Asian Beef Bites, (check out the recipe…these went FAST!) Guests poured in with arms full of gifts, hugs and well wishes and ready to eat.
This baby’s arrival to the world is off to a great start …“And will succeed! Yes indeed, yes indeed! Ninety-eight and three-quarters percent guaranteed!”
6 tablespoons hoisin sauce
6 tablespoons sherry
½ cup soy sauce
2 teaspoons barbeque sauce
4 green onions, chopped
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 can pineapple chunks, drained but juice reserved
1 tablespoon olive oil
1 lb. Double R Ranch Co. ribeye or tenderloin, thawed and cut into ½ inch cubes.
1. In a small bowl, mix together the hoisin sauce, sherry, soy sauce, barbeque sauce, onions, garlic and ginger. Set aside.
2. Preheat oil in a large skillet over medium high heat. Sear the steak bites, turning to sear all sides. Turn the heat down and pour the hoisin sauce mixture over the bites and mix well, coating the bites with the sauce. Simmer until sauce begins to bubble. Add the pineapple chunks and continue to simmer until pineapple is warm, and sauce thickens. If sauce becomes too thick, add some of the reserved pineapple juice one tablespoon at a time to achieve desired thickness. Thread two steak bites and pineapple bits onto skewers and place in a serving dish. Drizzle remaining sauce over the skewers. Serve hot or cold
Alternate method: Make hoisin sauce mixture in a saucepan and simmer. Thread beef bites and pineapple (can also use fresh pineapple) on skewers that have been soaked in water for 20 minutes to an hour.
Heat BBQ to medium high heat. Grill skewers for 5–10 minutes until seared on all sides. Remove from grill and place on a serving dish. Drizzle hoisin mixture over the skewers or serve sauce on the side for dipping.