Lamb Kebab with Mediterranean Spice

Grilled Lamb Mediterranean Spice

Mediterranean Grilled Lamb

Ingredients:

  • 2 lb lamb, cut from leg
  • 4 table spoon olive oil
  • 2 teaspoons coriander
  • 2 teaspoons cumin seed
  • 1 onion, finely chopped
  • 2 teaspoons brown sugar
  • 1/2 cup chopped parsley
  • 4 tablespoons lemon juice
  • 3 teaspoons turmeric
  • Salt and pepper

Method:

Cut lamb into 1 inch cubes, mix other ingredients in separate small ball and pour it over the meat. Mix well and marinate lamb cubes for at least 4 hours to let it absorbs the flavors.

when reserve the marinade and thread the meat on to skewers, 4-6 cubes on each. Brush with what left from marinade and grill about 5 minutes. Turn lamb and baste with marinade every 5 minutes until done, total around 20-25 minutes.

I used Weber grill for this recipe, however you may use a flat grill or oven broil for good result as well. Finally serve on top of salad, white rice or Hummus.. enjoy


Beef Bourguignon French Hearty Soup

Beef Bourguignon Stew with Mushroom and onion

Beef Bourguignon

 

Ingredients:

  • 2 lb beef
  • 2 cups red wine
  • 2 carrots sliced
  • 4 chopped shallots
  • 2 shipped onion
  • 4 cloves garlic
  • 2 spring thyme
  • 3 tablespoon olive oil
  • 2 teaspoon flour
  • 1 cup water
  • 4 tablespoon olive oil
  • 2 table spoon butter
  • 2 stalk celery
  • salt and ground pepper

Method:

Cut beef into small cubes 2" and marinate 5 -6 hours or overnight in red wine with shallots, onion, garlic and peppercorns. Drain the liquid and keep it aside.

Saute drained beef in 2 tablespoon each olive oil and butter until lightly browned.

Sprinkle with 2 tablespoons flour; add the red win marinade from the beef, add water and the celery.

Preheat oven at 250 and cook covered casserole or Dutch oven and cook all together for 2 1/2 - 3 hours or until the sauce is reduced by half and the meat is very tender.

In sparet skillet add 2 tablespoon olive oil, and add the the sliced carrots, pearl onion and 4 tablespoons water to the and cook over a moderate heat for 3 - 4 min.

Add the mushrooms and continue to cook, until mushrooms are cooked.

Add the cooked mushroom, carrot and onion to the Dutch oven, let it set for 15 min and serve with white rice on the side garnished with parsley

Oven Roasted Cornish Hen Chicken with Herbs

Roast Chicken Cornish Hen with Butter Herbs

Roasted Cornish Hen

It's super important this recipe to know when the bird is done! Due to size and wight Cornish hen normally won't take the same time like full size roasted chicken,and if you over cook it, will loose all the flavor and taste, furthermore become bad chewing experience!

Ingredients:

  • 3 Cornish hen
  • 1/4 cup melted butter
  • 1 teaspoon dried thyme
  • teaspoon rosemary leaves
  • 3 tablespoon chipped parsley
  • clove garlic
  • Camphor " mango powder "
  • 1 chopped onion
  • juice of 1/2 lemon
  • Juice of 1 orange
  • Pinch of grated nutmeg
  • Salt and pepper

Method:

To make the basting mixture: Combine the butter, lemon juice, thyme, rosemary, garlic and Amashor in a blinder and mix very well. alternately, pounding again until well blended.

Stir in chopped onion and parsley, a pinch of grated nutmeg , and generous amounts of salt and black pepper. The mixture should be highly flavored. Brush birds inside and out with the mixture and allow meat to absorb flavors 1overnight.

To roast birds: Place in a heatproof roasting pan and cook in a preheated oven 425F 25-35 minutes, basting frequently with the mixture melted butter. Birds are cooked when juices run quite clear when you insert a skewer through the thickest part of the leg.

Veal Chunks Italian Osso Bucco

Veal Chunks Osso Bucco

Osso Bucco

Osso Bucco is Lombard cuisine originated in Italy, the delicate cooking of this dish as well the well balanced ingredients made it, made it very aromatic delicious dish furthermore is a great dish and dinner for big group and family!!

Ingredients:

  • 3 thick veal chunks
  • 5 tablespoon flour
  • 3 tablespoons olive oil
  • 1/2 cup shipped parsley
  • 2 cloves minced garlic
  • 1/2 chopped onion
  • 4 anchovy finely chopped
  • 1 cup chicken stock
  • 1 cup dry white wine
  • 1 tablespoons tomato paste
  • grated rind of 1/2 lemon
  • 1 tablespoon oregano
  • Salt and pepper

Method:

Select the veal about 1" thick with bone is preferred, season the flour with salt, pepper cover the veal vigorously with the seasoned flour in olive oil. Add the garlic and onion stir for 1 - 3 min and then add the chicken stock, wine and tomato paste. cover the pan and simmer over low heat for 2 hours.

Just 10 min before don, add the anchovy, the remaining garlic and parsley keep stirring and let set 10 - 15 min before serving, serve with sprinkles of parsley and grated lemon on top of white rice or Risotto.


Lemon Chicken Oven Roast French Style

French Roast Lemon Chicken

French Lemon Chicken

It's major to select a good free range chicken for this dish! I tried the same cooking method brining the chicken 6 - 12 hours before the cooking process, using 4 cups of water with 1 table spoon of salt and 1 teaspoon of sugar, but actually I didn't notice a big difference skipping this step, in fact I've found the flavor little more intense and carrying on without brining.

French lemon chicken is good served with saffron rice and steamed vegetable as well .. enjoy!

Ingredients:

  • 4 lb free range chicken
  • 4 oz butter or about 1/2 stick
  • 3 tablespoon crushed dried chillies
  • 1 lemons
  • 1 teaspoon dried oregano
  • several spring fresh thyme
  • 1 onion
  • 2 potato
  • 2 carrot
  • Salt and pepper

Method:

Prepare the lemon butter first: In a small bowl, mash the butter with a wooden fork or spoon until creamy and add a good pinch of salt, freshly ground pepper and crushed dried chillies to taste.

Squeeze the juice of 1/2 lemon into the flavored butter. Add the dried thyme. Mix well and rub mixture all over the chicken. Slice the second lemon with and stuff inside the cavity with part of the chopped carrot and fresh thyme.

Preheat the oven 350 F, place the chicken on a rack in a roasting pan and spread the remaining vegetables around the chicken, roast in the pre-heated oven for 55-65 minutes, basting the chicken with its buttery juices from time to time.


Potato Soupe French Vichyssoise

Vichyssoise potato soupe with creme

Vichyssoise is refreshing soup

This is a great summer soup served cold, and even butter winter soup served hot! Although it holds a french title, but actually was created originally in New York, may be by a French chef!! However you may call it a potato leek soup.

By all virgins hot or cold, it's an extraordinary deep and rich flavor, yet very light and refreshing. the depth of the potato and leek flavor remarkably intense.

Ingredients:

  • 6 cups chopped leeks
  • 2 cups chopped potatoes " about 2 potato "
  • ¼ stick of butter
  • 2 cups chicken stock
  • 1 cup milk
  • ½ cup whipping creme
  • Finely grated nutmeg
  • Salt and pepper
  • finely chopped parsley

Use the white part of the leeks, by cutting it 1 inch pieces. In large casserole sauté the leeks gently in butter until soft. Don not over cooke may take about 2 -3 min.

Peel and slice potatoes cut it into pieces, and add to leeks, with chicken stock, salt pepper and grated nutmeg to taste, and simmer 10 -15 min.

Transfer the mixture to electric blender, add the milk and process until smooth. Add the whipping crème just before serving and sprinkle the parsley on the top… enjoy