Text 21288, 87 rader
Skriven 2012-02-14 22:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: dinner w/ friends 218
=============================
-=> Quoting Michael Loo to All <=-

 ML> Dinner with my friends Beth and Nicholas, Irene and John,
 ML> and Gunther.

 ML> salmon canapes
 ML> Cheddar shortbreads,
 ML> Champers, which was Deutz Rose

 ML> Maine red shrimp on endive/romaine vinaigrette,
 ML> remoulade
 ML> Louis Latour Grand Ardeche 09

 ML> Roast lamb (rare to medium rare)
 ML> rubbed with Provencal herbs

A wonderful menu overall but the lamb would be the highlight of the
meal for me.

 ML> ratatouille-stuffed delicata squash 

An interesting combination; I must try that soon.

 ML> Pichon-Lalande (Pauillac) 78

 ML> Rogue River blue
 ML> Monte Enebro (Montenebro, queso de Teitar)
 ML> Lascombes (Margaux) 78

 ML> Homemade meringues
 ML> with strawberries, with persimmon puree as the sauce and and
 ML> pomegranate seeds as garnish - a nice ending.

A nice meal in its entirety. I might attempt the dishes but could
never match that wine list.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Butterflied Leg of Lamb
 Categories: Lamb, Marinades, Grill, American
      Yield: 6 Servings

      4 lb Leg of lamb,
           -butterflied
      2 ts Salt
      2    Garlic cloves, chopped
      1 c  Olive oil
      2    Lemons, juiced
    1/3 c  Tomato paste
      2 ts Rosemary
    1/2 ts Black pepper,
    -ground coarse
    1/2 ts Marjoram
    1/2 ts Oregano
    1/2 ts Savory

  Butterfly the leg of lamb.

  Combine all remaining ingredients in a glass, enamel, stainless, or
  plastic container and beat with a whisk or fork until combined. It
  takes a few minutes.

  Add the lamb, turning it to make sure it is coated on all sides.
  Marinate two hours at room temperature, or overnight in the
  refrigerator. Check occasionally to make sure that it is still coated
  with the marinade and re-cover as necessary.

  Grill outside, or broil inside at about 8 inches from the flame for 15
  minutes on each side, brushing occasionally with the marinade. Serve
  sliced thin (hot) with the rest of the marinade, heated.

  This also makes wonderful sandwiches if there are any leftovers.

  Daniel Faigin and Karen Davis

MMMMM

Cheers

YK Jim


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