Jeff Grossman/NYC wrote:Lots of cooking yesterday (and concluding today): on the grill... 4.5# marinated boneless leg of lamb, shrimp kabobs, mixed vegetables in the perforated pan; in the kitchen... another bsteeya, first shot at adapting Kim's lemon quinoa recipe for orzo, and a batch of pistachio ice cream.
There are Green Zebras and bufala waiting patiently.
Bob Henrick wrote:Jeff, what is your marinade for LoL made from?
Jeff Grossman/NYC wrote:I kept it real simple: The meat was butterflied by the butcher so I laid it on a cutting board, sprinkled it with a handful of fresh rosemary, 6 crushed garlic cloves, some sea salt and black pepper, squeeze a lime and drizzle olive oil over it, slap on two bay leaves, roll it up and put it in a ziploc bag with some more oil. Munge it up a bit and let it rest a few hours.
Bob Henrick wrote:That sounds great Jeff, looks like you kept it simple yet with plenty of flavor. How much did the lime juice show through?
Paul Winalski wrote:Saturday night's dinner was Thai mahogany fire noodles.
ScottD wrote: But I find myself running in streaks culturally. I went on an Asian binge for awhile. Then the whole curry exploration. I've kind of settled into this agglomeration of styles now...
Karen/NoCA wrote:Dinner tonight is in the Crockpot. A seven bone roast sitting on top of carrots, celery, red onion, whole sweet peppers, with rosemary, thyme. A mix of home made beef broth, red wine, and Worcestershire is poured over. Yukon Gold potatoes are added two hours prior to serving. My house smells wonderful. I picked fresh sweet white corn today and we are having that, as well.