Saturday, August 28, 2010
Friday, August 27, 2010
4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes
Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium. Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Tuesday, August 24, 2010
SHF Marisol - by SHF Lanark AI (CH R1) out of SHF Wynne AI (Titus)
Couldn't be more different. Marisol is fine fleeced, extremely long, very fancy type.
Rhiannon is BIG, heavy boned, heavy muscled, with a heavier, slightly coarser fleece - just a big, robust lamb.
Monday, August 23, 2010
Sunday, August 22, 2010
Friday, August 20, 2010
Small onion, finely sliced
¼ c celery, minced
The needles from a sprig of rosemary, chopped
A bay leaf, crumbled
A sprig of thyme, chopped
6 walnut meats, ground
1/2 cup red wine
One dozen zucchino blossoms
1 c flour
1/2 c beer
Salt and pepper to taste
Oil for deep fat frying
Wash and pat dry the rabbit, and cut it into pieces.
Pour 3-4 tablespoons of oil in a skillet, and sauté the onion and celery with the herbs. When the onion has browned lightly, add the rabbit and cook over a brisk flame. When the meat has browned, stir in the nutmeats and the wine, and reduce the heat.
Simmer the rabbit for one hour, adding chicken broth or water to it as necessary to keep it from drying out; keep in mind that the sauce should be abundant and fairly thick.
Meanwhile, make a batter with the egg, flour, beer, and a pinch of salt. Carefully wash the zucchino blossoms and pat them dry, then dip them in the batter and fry them in hot oil until they are golden brown.
Serve the rabbit with its sauce, and the fried blossoms on the side.
Monday, August 16, 2010
Friday, August 13, 2010
1 rabbit, cut into pieces
2 T raw sesame seeds
2 green onions (sliced)
1 tsp chicken base
¼ tsp salt
½ tsp sesame oil
ground white pepper (to taste)
¼ tsp sugar
1 T raspberry wine (or any fruity flavored wine)
½ c all purpose flour
1 tsp baking powder
1 egg (beaten)
½ c water (or as much as needed to make batter smooth)
3 T cornstarch
salt (to taste)
1 T vegetable oil
3 T honey
2 T sugar
salt (to taste)
2 T ketchup
1 T white distilled vinegar
a sprinkle of ground black pepper
Combine marinade ingredients in gallon baggie, add rabbit pieces and marinate for 30 minutes in the refrigerator.
Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the rabbit but thin enough to flow around the pieces. Set aside.
Using a fork or tongs remove the pieces of rabbit from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the rabbit in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown)
In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
In the wok or in a serving dish coat rabbit with the sauce and garnish with sliced scallions and sesame seeds.
Serve over rice.
Monday, August 9, 2010
Sunday, August 8, 2010
Saturday, August 7, 2010
* 1 cup blackberries
* 1/2 cup blueberries or seasonal berries
* 1/4 cup full-bodied red wine, such as Cabernet or
* 1/3 cup sugar, or to taste
* 1/2 teaspoon cracked black pepper
* 4-8 lamb chops
* 2 sprigs rosemary
* 2-3 tablespoons olive oil
* Salt and white pepper, to taste
To make the jam, place berries, wine, sugar and pepper in a small saucepan. Heat, mashing the berries, until the mixture starts to simmer. Cook over medium low heat about 15-20 minutes, until it reaches a jam consistency. Set aside. The jam can be served warm, or made a day ahead and served cold or room temperature.
Place lamb on the grill and brown on all sides; then pull down the cover and continue to cook on medium heat for 10-12 minutes for medium rare, or until cooked as desired. If cooking indoors, preheat oven to 375°F. Heat oil in pan and sear lamb on all sides over high heat. Transfer to the oven and roast, uncovered, for 12-15 minutes
Tuesday, August 3, 2010
Monday, August 2, 2010
42 skeins, 2 ply, 250 yards, 3.5+ oz.
White $14 ea
Dyed $16 ea. I'll post photos as I dye batches