Here’s the thing: It’s fun to eat with your hands, and Matt Armendariz has figured this out. In his new book On a Stick! it seems that every food you may think of is fair game for skewering. It might be simple: Crudité Skewers with Latin Green Goddess Dressing or Caprese Sticks with Mozzarella, Basil and Tomatoes. It might be more complex: Deep Fried Ravioli or Spaghetti and Meatballs anyone? Or perhaps you are craving something sweet. How about Frozen Bananas Dipped in Chocolate or Strawberry Shortcake? Yes, that’s right – all on a stick.
On a Stick! puts the fun in food, taking ordinary and exotic recipes and sticking it to them, so to speak, along with an assortment of dipping sauces – because, after all, dipping a stick in a sauce, dressing, salsa or chutney is half the fun of eating food on skewers. If you would like to enjoy a little simple pleasure, if you need to entice your kids to eat their veggies, or if you wish to invite your 20 closest friends to a party, you will appreciate this book. There’s something in it for everyone, and fun doesn’t get more tasty than this.
For my first recipe, I tried the Chinese Meatballs, which are a spicy, savory concoction of ground turkey, cilantro and spices. Fragrant with ginger and garlic, these addictive little morsels are served with a sweet and sour chili sauce. I pan fried them rather than deep fried them before dutifully skewering with bamboo sticks. And you know what? They really do taste better on a stick.
Chinese Meatballs with Sweet and Sour Chili Sauce
Makes about 12 meatballs
3/4 pound lean ground pork or turkey
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon minced garlic
2 teaspoons peeled and minced ginger
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 bunch cilantro, minced
1 scallion, thinly sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
Mix all of the ingredients together in a large bowl with your hands to thoroughly combine. Form into 12 small even balls. Heat 3 tablespoons vegetable oil in a skillet over medium high heat. Add the meatballs in one layer without overcrowding. Cook, turning, until browned on all sides. Transfer to a plate lined with a paper towel. Repeat with remaining meatballs. Skewer with toothpicks or bamboo sticks. Serve with Sweet and Sour Chili Sauce.
Sweet and Sour Chili Sauce
1 cup rice wine vinegar
1 cup sugar
2 tablespoons minced lemon grass
1/2 bunch mint, minced
2 tablespoons chopped cilantro
1 tablespoon minced garlic
1 tablespoon seeded and minced red jalapeño
1 teaspoon peeled and minced ginger
Stir vinegar, sugar and lemongrass in a saucepan over medium heat and cook until sugar dissolves and liquid reduces by one-third. Strain into a bowl and cool completely. Stir in mint, cilantro, garlic, red jalapeño and ginger. Serve warm or at room temperature, alongside the meatballs.
Recipe reprinted with permission from On a Stick! Written and photographed by Matt Armendariz. Published by Quirk Books.
Full disclosure: I received a free copy of On a Stick! from Quirk Books.