South Bay Boardwalk Skewered Steak

The town of South Bay is located on The Bay of Winds far to the southeast on the continent of Dalron. The peninsula on which South Bay sprawls just crosses over into the sub tropical zones making it by far the warmest city on the continent. It has an extensive beach with a long boardwalk. On festival days the boardwalk is crowded with vendors and festivalgoers alike.

The High Summer Tide Festival is the largest of the festivals in South Bay. It is timed with the summer solstice so that everyone will have as much time to enjoy the festival as possible. At sundown The Guild of Alchemists launch fireworks from one of the small barrier islands, where it will not matter so much if one explodes on the ground. Although, most people agree that seeing twenty men jump into the ocean at the same time is almost as impressive as the fireworks themselves. When one does misfire on the ground, it invariably sets off all of the remaining fireworks. All at once they scream into the night sky with bangs and flashes that would wake the whole city if they were not already up and watching the display.

As people sit on the beach watching the fireworks and the distant antics of the alchemists, most eat something from a street vendor’s cart. Many are eating baked yams as this was where the wild yam first became a domesticated food source. But of the people not eating baked yam, most are found to be eating a skewered steak. The skewered steak has been served along the boardwalk for as long as there has been a boardwalk. The day laborers that worked at loading and unloading ships would take their lunch sitting in the shade beneath the boardwalk. It was only a matter of time before someone started selling food to them.

This is home made version that a rather nice old lady told me when I asked what the steaks were seasoned with…

2 pound thin cut steak (1/4 inch)
¼ cup water
2 tablespoon honey
2 tablespoon Worcestershire Sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon cyan powder (optional)
Sea salt
Bamboo skewers

- Combine water, honey, Worcestershire, garlic powder, onion powder, mustard powder and cyan (optional) in a medium sized bowl.
- Cut the beef into 1 ½ inch strips then marinate in mixture for at least 3 hours in refrigerator.
- Then using the bamboo skewers impale the strips length wise.
- Place under a 400 degree broiler, or on the grill 8-10 minutes a side.
- Then serve, if desired combine another batch of the marinade and let it simmer on the stove in a small sauce pan with 2 teaspoons cornstarch until thickened, for a dipping sauce.

From ‘The life of a Pirate’ by Talona The Red.

Visit the home of Talona The Red http://www.freepiratesforhire.com

January 5, 2012: The Epub version of my book is now onsale, also in celebration discounted the price of the paperback for a limited time.

December 8, 2011: My first novel is available for sale on Lulu, also uploaded the 3 recipe stories I edited.

October 3, 2011: Due to the impending publication of my first novel, I will be taking some time off from book 2 to edit all of the stories on here. No dates will be changed unless a significant rewrite occurs and then it will be marked: new date (old date).