Text 21551, 81 rader
Skriven 2009-03-05 07:28:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Food adventures
===========================
-=> Carol Shenkenberger wrote to Nancy Backus <=-

 CS> Yup!  I'll do the containers again and now know we want 2 bell pepper
 CS> plants and a different version of lettuce seeds.  To keep the tomatoes
 CS> 'organic' mostly, we'll use a mild fertilizer like last time, but to
 CS> kill the ants that got so many of them, I'm gonna get a big bag of
 CS> grits and put trays of them all around that area as well as around the
 CS> base.

 CS> Since I can't have my big containers yet in time for this year, I may
 CS> see if we can borrow a rototiller and put in a small plot then some
 CS> sort of cheap fencing to keep Cash from peeing on the veggies ;-)

Why do that? Urine is organic, sterile and high in nitrogen (a natural
fertiliser). Doggy doody is a different proposition.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Pork Kabobs With Moorish Flavors
 Categories: Latino, Pork, Chilies, Citrus
      Yield: 6 servings
 
      2 cl Garlic; thin sliced
      1 ts Salt
      1 ts Coriander seeds
      1 ts Paprika
    3/4 ts Cumin seeds
    1/2 ts Dried thyme
    1/4 ts Red pepper flakes
           Fresh ground black pepper
      3 tb Olive oil
      1 tb Lemon juice
      1 tb Chopped fresh flat-leaf
           - parsley
      1 lb Lean pork; in 3/4"-1" cubes
           Lemon wedges
 
  In a mortar, combine the garlic with 1/4 tsp. of the salt. Mash
  together with a pestle to form a paste. In a dry fry pan over high
  heat, combine the coriander seeds, paprika, cumin seeds, thyme and
  red pepper flakes. Heat, shaking the pan occasionally, until hot and
  fragrant, about 30 seconds.
  
  Transfer the mixture to a spice grinder and grind to a fine powder.
  
  In a bowl, stir together the garlic paste, ground spices, the
  remaining 3/4 tsp. salt, the black pepper, olive oil, lemon juice and
  parsley.
  
  Add the pork cubes and turn to coat well. Cover and let stand at cool
  room temperature for 2 hours, stirring occasionally. Prepare a
  medium-hot fire in a grill. At the same time, put 12 bamboo skewers
  in water to cover.
  
  Remove the pork cubes from the marinade, reserving the marinade, and
  drain the skewers. Thread the pork cubes onto the skewers, dividing
  the cubes evenly among them. In a small pan, bring the reserved
  marinade to a boil over high heat and boil for about 3 minutes.
  Remove from the heat. Place the kabobs on the grill rack 4 to 5
  inches from the fire and grill, basting occasionally with the
  reserved marinade and turning every 2 to 3 minutes, until browned but
  still juicy, 10 to 15 minutes.
  
  Transfer to a warmed platter and garnish with lemon wedges. Serve
  immediately
  
  NOTE: The Moors invaded Spain in the 8th century and remained for 500
  years. Of Berber and Arab descent, they left their influence on every
  aspect of Spanish life, including the kitchen. This recipe shows their
  legacy in its heavy use of spices. Lamb can be substituted for the
  pork.
  
  Contributor:  Williams-Sonoma Lifestyles Series

  Uncle Dirty Dave's Archives
 
MMMMM

... "And what have they ever given us in return?"   "The aqueduct?"
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