Meal on a stick: Make beef skewers, potato salad

Video: Fun with food: Cook up dinner on a stick

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   >>> this morning in "today's kitchen," what's on the menu? how about dinner on a stick. here to help us bring the outdoors in, linda hoffman. the host on univision. anything you put on a stick is great.

   >> anything is good.

   >> you call it the new chipotle.

   >> trust me, you'll be hearing it. it's a red peruvian pepper , not spicy. more flavorful. very light flavor, fruity. it has -- i mean anything you put that on.

   >> garlic?

   >> 12 cloves of garlic. it sounds like a lot. that was oregano with little builts of cumin, vinegar and that's it.

   >> that's going to be your marinade.

   >> what kind of steak are we using?

   >> sirloin steak . generally meat on a skewer are done with organs and, we're doing it with beautiful sirloin.

   >> did you say llama?

   >> not as in the animal -- you can use chicken, you can do shrimp, anything goes good with the paste. the paste you can buy online anywhere . all you need to do is google nice peruvian chilies and it comes right to your house. instead of putting the oil on the grill pan so you smoke the entire house you just do it on the food.

   >> and you want to soak your skewers.

   >> you want to soak them so they don't burn. now we're letting it cook more or less four to five minutes on each side.

   >> i love this idea -- basically you're making potato salad on a stick.

   >> mom's potato salad . except the new version. so we're cooking these beautiful honey gold potatoes. six to eight minutes only. they come in 24 ounce bags. you find them always --

   >> do you cook them before you put them on the grill?

   >> par boil six minutes and grill them to get the nice char on them. here's the interesting part. i love this. we're taking some mayo, cup of mayo, dill pickles . we're just making the same potato salad your mom would make, one boiled egg, yellow mustard , just like woman today, a little bit of worcestershire sauce , tabasco and we've got onions and celery, and guess what? we've got some ready to go.

   >> thank goodness. here it is.

   >> now you're going to see how we brought the outside in. come this way. don't disappear. and see, look at my pot.

   >> yay!

   >> she did the vegetables separately.

   >> we did skewered vegetables for color. we can grill those, as well. here's our beef and potatoes and if you'd like to try some, here you go.

   >> hi, ladies.

   >> and popsicles.

   >> and our chipotle popsicles with a little bit of lime with coconut milk and pineapple. fresh.

   >> they don't taste spicy.

   >> a kick of flavor.

   >> i like those.

   >> isn't that great?

   >> ingrid hoffman on univision. thank you so much.

   >> thank you guys.

   >> have a great weekend, everybody. coming up, the next time

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