On a Stick! – Cookbook review

Several weeks ago we had “On a Stick!” week at the saVUryandsweet casa. The cover touts 80 Party-Perfect Recipes and it does not disappoint.  Every recipe is accompanied with an expertly-styled photo that you will simply want to dive into.  Matt Armendariz‘s commentary at the beginning of every recipe makes you feel like you have him in the kitchen with you.  The concept is adorable (what’s more fun than food a stick?!), the recipes are delicious and easy and I had such an amazing time cooking and poring over this book. “On a Stick!”  takes you to the carnival in your own kitchen, witness the quirkiness of the Spaghetti and Meatballs… on a stick! Marvel at the beauty of the Tornado Potato sticks! Let your inner kid have that decadent Deep-fried Candy Bar… on a stick!  And don’t forget to breathe as you devour the third Elote.

As you can see I was a bit ambitious… I didn’t cook everything as I wanted to,  but I did manage to make a few recipes.

I got a funny look when I announced that I was making Pizza Skewers, but the protests didn’t go beyond that.  The recipe called for 1 cup toppings of your choice which meant pepperoni and mushroom (although Hawaiian will always be number one in my heart.)  By the way, if you don’t have all sorts of fancy sticks, double up on the skewers – it makes for interesting presentation and helps to stabilize your food.

So does anyone know what the true spelling for meat on stick is? Kebab? Kabob? Kebob? The world my never know.  I added a shot of Worcestershire to Matt’s recipe for Beef and Vegetable Kebabs.  Can’t go wrong with kabobs, these are a keeper.  Don’t forget to soak your skewers before putting them on the grill!

Can you believe I’ve never had a corndog until I made Mr. Armendariz’s recipe?  It was a hit in case you were wondering.  Its cousin the Breakfast Pancake Dogs are the on the cover, and my list of recipes to try.  I fried the corn dogs in my cast iron on the stove, a deep-fryer would be nice, but not necessary.

I’ve also never had leeks.  They paired very well with the chicken yakitori.  These were very good.

I had five desserts flagged to make, but my gluttonometer was maxing out.  The strawberry shortcake was simple, light, and yummy.  What else would you expect?

Last but not least, I made Elote which is husband approved – he ate THREE, and now requests it regularly.  Here’s the recipe so you can gorge yourself too:

ELOTE

(Matt’s exerpt calls them heavenly, which indeed they are)

• 4 wooden sticks
• 4 ears fresh corn, shucked
• 1/4 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 2 tsp chili powder
• 4 lime wedges
• Salt (optional)

1. Boil corn 4 minutes or to desired doneness; drain.  Insert a wood stick firmly into the bottom of each ear.
2. Spread 1 tablespoon mayonnaise on each ear and sprinkle with 2 tablespoons Parmesan and 1/2 teaspoon chili powder.  Squeeze a wedge of lime over each and season with salt, if desired.  Eat them on the go!

Matt and Adam are wickedly talented and nice people to boot, and I’m so honored to have this beautiful cookbook in my collection.  Grab one today and experience the love and joy that is “On a Stick!”

p.s. ALL WEEK my husband imitated Jose Jalapeno.  Hope you enjoy the video, this review, and the cookbook… on a steeeeee-ck.

(***Disclosure: I received a copy of On a Stick! to review. All photos and recipes have been reprinted with permission of Quirk Publishing.  The opinions expressed are my own)