Often when I cook, I use wine or beer to add flavor or as a tenderizer. But when I heard about the Second Annual San Francisco Cocktail week (May 13-19, www.sfcocktailweek.com), I realized that I rarely use spirits when cooking … at least not in the recipes. This inspired me to create a recipe based on my favorite cocktail, the Manhattan.
   

My first memorable experience with a Manhattan was not from drinking one, but from making one or two … well, actually quite a few, now that I think back on it. When I was in high school, my best friend, Dan, and I would often bartend for his parents’ cocktail parties to make a little cash. We didn’t know much more than how to pour wine or open a beer, so when a guest would ask for a cocktail, we usually had to ask how to make it. Most of the drinks were pretty straightforward, like a gin and tonic, screwdriver or rum and coke. But there was this one party where my friend’s mom asked me for a Manhattan. I was intrigued – here was a drink that had more than two ingredients, and required a little chemistry lab experience to make. I followed her directions very carefully and handed her the drink. She took a sip, and with a big smile and a nod said that it was one of the best she ever had. Curious, I took a sip to see what magical concoction I had made. I suppose my palate was not developed enough to appreciate it, but hers was, because she kept coming back for more. After I served her the fourth one, she made me promise it would be her last. But she came back for another and another, justifying it by saying, “It’s not like I have to drive home.” Looking back, I realize I should have cut her off, but what does a 17-year-old know about Manhattans?
   

The next time I saw her, she said she would never have one of my Manhattans again, not because she didn’t like them, but because she liked them too much. I always keep this in mind now that I have become a fan of Manhattans, and I always limit myself to two, even if I am already at home.
   
When creating the recipe this month, the obvious choice was New York strip steak, not just for the name, but because I knew the slightly sweet nature of the Manhattan would pair well with the flavor of the steak. I decided to skewer the steak to represent the cherries on the toothpick served with the cocktail.

Manhattan Kabobs

    2    pounds boneless New York             strip steak, cut into 1-inch             cubes
    1    medium onion
    2    red bell peppers
    16    medium crimini mushrooms
    2    shallots, minced
    3    tablespoons olive oil
    6    ounces bourbon
    2    ounces sweet vermouth
    1    jar maraschino cherries
    1    tablespoon maraschino cherry             syrup
    3    teaspoons salt
    3    teaspoons pepper
        Skewers (if using bamboo,             remember to soak in water             for one hour before using)

   

In a saucepan, heat 1 tablespoon olive oil; add the shallots. Cook on medium-high heat until shallots start to brown. Add bourbon, vermouth, 6 cherries, syrup, 2 teaspoons salt, and 2 teaspoons pepper. Simmer over medium heat 15 minutes, or until reduced by one-fourth. Remove from heat and let cool. When cool, pour over steak and marinate in the refrigerator for at least 1 hour. Cut the onion and peppers into pieces slightly larger than the cubes of steak. Combine the vegetables in a bowl and drizzle remaining oil, salt and pepper over the top and mix to coat. Assemble the skewers, alternating between meat and vegetables. Start and end each skewer with a cherry. Grill directly over medium-high flame, turning the skewer one-quarter turn every 4 minutes until the steak is slightly charred on each side.
   

Serve with a freshly shaken Manhattan and enjoy.

Cheers,
Bill

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