Text 33025, 95 rader
Skriven 2010-01-02 13:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Smoking (legal) Things
==============================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-
 
 JW> pistachios/ shells/ scented BBQ.

 JW> There's only pennies involved but it seems silly to send paid for
 JW> nut shells to the landfill and then import nut woods to burn.

 DD> You've got the pack-rat syndrome, too.

Until I feel overwhelmed by clutter. Then I go on a clean-up binge.

 DD> I have been "weeding" those
 DD> things I have saved because "I'll have a use for this one day"

I have a lot of duplicate cookware. As Ray is divorced (he got the
house, she got the contents) and now hooked up again, things are
migrating from my kitchen to his.

 DD> haven't used/looked at/thought about it in the past two years - out
 DD> it goes. Usually, if it's any use at all, on Freecycle
            
A good rule.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Lamb Kebabs With Pistachio
Categories: Grill, Lamb
  Servings: 4

      1 lb lamb shoulder, cut into
           chunks, or the same of
           ground lamb
      2 tb (heaped) fresh thyme leaves
    1/2 ts cayenne
      1 tb ground cumin
    1/4 c  shelled pistachio nuts
      1 c  mixed salad leaves,
           torn into pieces
    1/2 c  loosely packed fresh mint
    1/2    red onion, peeled and very
           -finely sliced
      1    lemon, zest finely grated
      1 sm bunch fresh flatleaf parsley
           Extra virgin olive oil for
           drizzling
      4 lg flatbreads or tortillas
      4    heaped tablespoons thick
           yogurt

Combine the meat, lemon zest, pistachios, most of the thyme, chili,
and cumin, plus a hefty pinch of salt and pepper into a food
processor, and pulse the meat until it looks like ground. If the
meat is already ground, pulse only the pistachios until broken into
pieces, then mix them into the meat with the rest of the spices.
Divide the meat into 4 pieces and press them around grilling skewers
into logs for grilling.

In a large bowl, combine the red onion with the lemon juice and a
pinch of salt and pepper. Toss the greens, mint leaves, and parsley
leaves on top, but do not toss to mix. The red onion will mellow and
slightly pickle in the lemon juice in the meantime.

Cook the kebabs on a cast iron grill pan, under a broiler, or on a
grill until golden and cooked through. Near the end of cooking, warm
the flatbread with the meat for 30 seconds or so.

While the meat is resting momentarily, drizzle the greens and herbs
with olive oil. Toss with the red onions in the bottom of the bowl
and divide among the warmed flatbreads. Top with the meat, as logs
or broken up into pieces, then top with the yogurt and some of the
reserved spices. Drizzle with olive oil, if desired.

Adapted from Jamie Oliver's recipe.

Blake Royer,  The Paupered Chef

From: Serious Eats
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... If everything isn't black and white, I say, 'Why the hell not?'

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