I'm just an ordinary guy trying to feed his family & I love food! Cooking it, shopping for it, learning about it & of course, eating it! And I love watching my family enjoy what I make for them. I am definitely NOT a chef, though someday, maybe someday, I'll try culinary school & learn to do things the "right way". In the mean time, I'll keep doing what I do, trying new things, learning product, technique & trying to share it with you.
My wife did the grocery shopping recently and came home with a pound of organic free range ground lamb for me do something with. Normally, I would make Kheema, but since it was nearly 7 PM and still over 90°F outside, I didn't want to cook anything in the house; Grill, baby, grill!
I went in search of a grilled ground lamb recipe and found this recipe for Ground Lamb on Skewers - essentially, Grilled Lamb Kebobs.
It's a pretty straight forward recipe, chop up some stuff, combine some spiced/herbs, mix it all with the meat, skewer it and stick it on the grill.
Grilled Lamb Kebobs
1 green chile, finely chopped
1 large onion, finely chopped
1 pound lamb (or beef)
2 teaspoon coriander
2 cloves minced garlic
1 teaspoon chili powder
1 teaspoon garam masala
1/2 teaspoon ground cumin
2 teaspoons ground almonds
1/2 teaspoon turmeric
For the chile, I used a jalapeño and the 'coriander' I took to be fresh cilantro (both right off the plant from the garden). I ground some raw almonds in my spice grinder. Be sure not to process too much, it'll get a bit pasty if you're not careful.
Mix all ingredients together.
Mold mixture around long skewers (or do it the hard way and form the mixture into long thin sausages and thread onto skewers). Only the ends of the skewers should be visible.
(obviously, thiswas not how I did it!)
Place on grill, brush with oil and cook until done.
Remove from skewers and serve.
Traditionally served with rice and onion slices.
Kebobs just placed on the grill
After the first turn
A little flare up starting from the oil/grease
Into the fire for a final char
Off the grill and ready to serve
And ready to eat!
Topped off with some tahini on a bed of Jasmine rice.
A former coworker (now retired) posted a comment on Facebook last week about making Raspberry sorbet in a flash using a recipe from the current issue of Martha Stewart's magazine. Later that night, my wife was raving about the fresh blackberries she had purchased when she went grocery shopping earlier.
Wife: You have to try these, they're perfect! Me: Hmm, fresh berries, now what did I just read about making something with fresh berries..., Oh yeah, sorbet! Son: Sorbet? Did you say you can make sorbet? Can we do it NOW?
And out to the store we went for more berries. We bought two 6 ounce containers of beautiful fresh blackberries and stuck them in the freezer.
<time passed... about 12 hours. 12 very long hours>
Then after less than 10 minutes more of blender splendor, Sorbet. And not too shabby for a first go at it.
And no ice cream maker needed!
This is Martha's original recipe: Raspberry Sorbet with Fresh Whipped Cream Ingredients: 1/4 cup water 1/4 cup plus 1 T. sugar 1 bag frozen raspberries, 12 oz, OR 3 cups fresh raspberries, frozen 1/2 cup heavy cream
Directions: Stir together water and 1/4 cup sugar until sugar dissolves. Pulse raspberries in food processor until coarsely shopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.
Whisk cream and remaining tablespoon sugar until soft peaks form. Scoop sorbet into 4 glasses and top with whipped cream.. Serves 4
I modified the recipe only to use blackberries. I froze fresh berries myself (they were on sale - $1/6 oz pack) and after the initial pulse, I had to run the processor while adding the sugar water, then push the mixture down and process some more to get the right consistency. It was still a bit grainy, but WOW, is it tasty.
Oh, yeah, I skipped the whipped cream. It would work really well, though.
These photos aren't the best, but you get the idea.
After the initial pulsing
Half way there, time to push it down inside my little processor
Ready to put in the freezer for a while
Voila. Blackberry Sorbet.
The boy wholeheartedly approves.
I'm looking forward to trying this technique out with some other flavor combos, like mango, strawberry & chocolate, peach and vanilla, maybe even apple caramel.