See Also: Ruffled Tuna Kabobs(recipes)
ruffled(dictionary)
Fun Fruit Kabobs(recipes)
Colorful Kabobs(recipes)
Tex-Mex Chicken Kabobs(recipes)
Chile Kabobs(recipes)
Seafood Kabobs(recipes)
Hawaiian Shrimp Kabobs(recipes)
Grilled Scallops Kabobs(recipes)
Caribbean Chutney Kabobs(recipes)

stoke (iou) and Ruffled Tuna Kabobs (recipes)


stoke (iou)



stoke verb. M17.
[Back-form. from STOKER.]
verb trans. Feed and stir up (a fire, furnace, boiler, etc.) to maintain or increase the heat produced. Freq. foll. by up. M17.
J. Cox The only way to get the woodstove cranking..was to stoke it every half hour.
b. fig. Encourage, incite, fuel. Freq. foll. by up. M19.
N. Herman Anxieties can stoke an incipient paranoia.
c. Excite, thrill, elate. slang (orig. Surfing). M20.
a. verb trans. Feed (oneself or another) as if stoking a furnace; shovel (Food) into one's mouth steadily and continuously. L19.
b. verb intrans. Eat, esp. voraciously. Freq. foll. by up. L19.
Comb.: stokehold (a) a compartment containing the boilers of a steamship, where the stokers tend the furnaces; (b) a hold in which coal is stored. stoke-hole [orig. translating Dutch stookgat] (a) the space in front of a furnace where the stokers stand to tend the fires; (b) an aperture through which a fire is fed and tended; (c) the opening to a hold in which fuel is stored.
stoked ppl adjective (a) that is stoked up or up; (b) slang excited, pleased; hooked on: E20.

Ruffled Tuna Kabobs (recipes)


Ruffled Tuna Kabobs

Yield: Makes 12 kabobs



Ingredients:



1tuna steak, 1 inch thick (about 3/4 pound)

1/3cup reduced-sodium soy sauce

3tablespoons red Wine vinegar

1tablespoon vegetable oil

1tablespoon packed dark brown sugar

1tablespoon ground coriander

1clove garlic, minced

1teaspoon ground ginger

1/8teaspoon ground red pepper

12(8-inch) bamboo skewers









Preparation:





1.Rinse tuna and pat dry with paper towels.2.For ease in slicing, wrap fish in plastic wrap; freeze about 1 hour or until firm but not frozen.3.Slice fish across the grain into 12 (1/4-inch-thick) slices.4.To make marinade, combine soy sauce, vinegar, oil, sugar, coriander, garlic, ginger and pepper in casserole. Place fish slices in marinade, stirring to coat; cover. Marinate in refrigerator 1 to 6 hours, turning slices once or twice.5.Cover skewers with cold water; soak 20 minutes to prevent them from burning.6.Remove skewers from water. Weave 1 fish slice accordion style onto each skewer.7.Brush fish with marinade; discard remaining marinade.**To use marinade as a dipping sauce for kabobs, place marinade in small saucepan and bring to a full boil.8.Preheat broiler. Place skewers crosswise on broiler pan rack. Broil 4 inches below heat 1 to 2 minutes or until fish is opaque and flakes easily when tested with fork. Serve immediately.