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  • Ethnic Foods Month - 3

    From Dave Drum@1:18/200 to All on Thursday, September 22, 2022 09:27:14
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Souvlaki (Greek Skewered Lamb)
    Categories: Lamb/mutton, Vegetables, Citrus, Herbs
    Yield: 8 Servings

    3 lb Boneless leg of lamb; in 2"
    - pieces
    3 lg Red onions; peeled and
    - quartered
    4 md Bell peppers; cored, in lg
    - square pcs (1 1/2")
    6 sm Round tomatoes; cored,
    - quartered *
    1/2 c Extra virgin olive oil
    1/3 c Fresh squeezed lemon juice
    3 cl Garlic; peeled, crushed
    3 tb Dried oregano
    Salt & pepper
    8 Skewers; soaked if you use
    - bamboo (at least 30 min)

    * (I used many cherry tomatoes, whole.)

    Divide the lamb into 8 portions. Thread each portion on a
    skewer alternating the lamb cubes with the vegetables.

    Combine the olive oil, lemon juice, garlic, oregano, salt
    and pepper to form a marinade. Place the skewers in a
    shallow pan (make sure that it is non-reactive such as
    stainless steel or glass) and pour in the marinade. Cover
    and refrigerate for several hours or overnight. (We
    marinated the lamb and vegetables before skewering, then
    put them on skewers before grilling.)

    Preheat the broiler or barbeque and grill the souvlaki,
    turning it several times, for about 20 minutes.

    Serves 8

    Recipe - Risa Golding

    From: http://www.recipelink.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Monday, September 18, 2023 08:31:22
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tom Yum Moo *
    Categories: Oriental, Soups, Pork, Herbs, Chilies
    Yield: 6 Servings

    2 lb Pork; in convenient spoon
    - sized pieces
    2 Stalks lemon grass; bruised
    2 "Kaffir" lime leaves; use
    - lime zest if you can't get
    - it
    2 Coriander [cilantro] plants;
    - chopped.
    15 Prik ki nu(birdseye chilies)
    - thin sliced
    2 (to 5) dried red chilies
    Juice of 3 or 4 limes
    3 tb Sliced bamboo or coconut
    - shoots
    3 tb Fish sauce
    2 tb Chilies in oil; nam prik pao
    - bottled-or use recipe that
    - follows

    The fresh chilies should be bruised in a mortar and
    pestle. The dried chilies should be heated first, then
    crumbled into the fresh chilies. Beat the lemon grass with
    the grinder of the mortar and pestle (it's called a 'sa'
    in Thai, I'm never sure whether it is the mortar or the
    pestle in English...) or the back of a cleaver.

    Heat about 3 cups of water to boiling point, add all the
    ingredients, and stir constantly until cooked (it doesn't
    take long for mushrooms, longer for chicken or shrimp, and
    longest for beef).

    VARIATIONS: use three cups of thin coconut milk instead of
    water, the result is tom kha, rather than tom yum.

    * Tom Yum can be made with a number of ingredients. The
    version given here is for a simple tom yum moo (pork
    soup), but it can also be tom yum kai (chicken), tom yum
    het (mushroom), tom yum neua (beef), or tom yum khoong
    (shrimp), by simply substituting the pork for another
    flavour ingredient. You can also mix and match to suit
    yourself...

    Recipe by: Muoi Khuntilanont (a professional chef)

    From: Colonel Ian Khuntilanont-Philpott

    RECIPE FROM: http://www.chetbacon..com

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:3634/12 to All on Friday, September 27, 2024 14:49:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork w/Kratiem & Prik Thai
    Categories: Oriental, Pork, Rice, Chilies
    Yield: 4 Servings

    3 tb Peanut oil
    4 tb Kratiem (garlic); chop fine
    1 lb Boneless pork; very thin
    - sliced
    1 tb Prik phom (freshly crushed
    - dried red chilies)
    2 tb Nam pla (fish sauce)
    1 ts Prik Thai (black pepper); or
    - more
    1 tb Phak chi (coriander leaf);
    - chopped

    Heat wok and add peanut oil. Saute garlic for moment
    and add pork. Cook 3-5 minutes then add remaining
    ingredients. Stir for another minute or so then
    serve over white rice.

    From: http://www.cooks.com

    Uncle Dirty Dave's Kitchen

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