| Chef2Chef Recipe Club - Volume 1 Number 034 - November 1, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning Recipe Club. I hope everyone is coming off of his or her sugar high with little or no problem! I used this marinade on a New Zealand Rack of Lamb last night. There were no leftovers! Here are today's recipes from author Martin Kimeldorf. Bon Appetit! ----------------------------------------------------------------------- You've earned a rest, time for a simple lamb and vegetable kabob. The Red Wine Marinade is stunningly simple and packed with flavor that compliments the lamb's naturally rich and savory taste. Make two batches, one for lamb and the other for vegetables. Remember to skewer items that have similar density and start with the most dense foods first since they take longer to cook. Red Wine Marinade The wine in this recipe delicately flavors food without overpowering. As the aroma of wine mixes with lemon and thyme you'll smell what elegant simplicity is all about. An affair with your nostrils awaits you. The Red Wine Marinade does an excellent job on both vegetables as well as lamb, and thus it is well suited for shish kabobs. Skewered chunks of lamb donate juices to the fires, producing a curling smoke which embraces the tomatoes, onions and peppers. Ingreeds and steps Combine the wine, oil, lemon, garlic, thyme, salt and pepper in a non-reactive or glass bowl or jar and whisk or shake it all up. Then place in a large freezer bag with meat and vegetables (but in separate bags). 1 cup dry red wine 1/4 cup oil Juice from one lemon 2 garlic cloves, minced 2 tsp. Dry powdered thyme 1-1/2 tsp. salt 1 tsp. fresh pepper NOTE: For the lamb, figure on 6-8 ounces of cubed meat per person. Veggie Kabobs These vegetables go very nicely on a bed of your favorite rice. Together they make a light and healthy meal. Your vegetarian friends will appreciate this novel take on traditional shish kabob done with lamb. I recommend marinating the vegetables overnight using the Red Wine Marinade listed previously. To get the most flavor out of this recipe try marinating over night. However, mushrooms need not stay longer than 2 hours in the marinade. Method and Preparations Direct cooking and marinate for at least 4 hours before cooking and best is overnight. Soak bamboo skewers for 15 minutes before starting. Vegetable Ingreeds 3 cups mushrooms 2 cups cherry tomatoes 2 onions, cut into squares 2 peppers (any color like green ,yellow, red, etc) 1/2 pound of tofu cut into cubes. (This is optional, but hey, soy is good fer ya) Steps Prepare a wine marinade and put it in a large freezer bag. Cut the onion into quarters so it approximates the size of the mushroom and tomato. If they fall apart, you can keep them together on the skewers. Green peppers should be opened, pits and innards removed, and then washed. Cut into quarter pieces so they are not much larger than the other vegetables. Wash mushrooms, tomatoes and tofu. Place all the vegetables and tofu in the marinade and refrigerate for 2+ hours. You can place them in the bowl or in a large freezer bag. Make sure all the ingredients get coated. If you are going to use bamboo skewers, soak them in water for the two hours. Shake off excess marinade and then put vegetables on skewers or a hinged rack. Preheat grill with all four burners. Place vegetables carefully on skewers or in a hinged rack. If you use skewers, pierce the mushroom through cap so they won't fall apart. Place vegetables in alternating patterns of mushroom, tomato, onion, pepper and then repeat. Sear and rotate skewers every 2 minutes. Check for doneness. Tomatoes will cook first. Make sure onions have grill lines to indicate doneness. Shopping List Lamb 1 cup dry red wine 1/4 cup oil Juice from one lemon 2 garlic cloves, minced 2 tsp. Dry powdered thyme 1-1/2 tsp. salt 1 tsp. fresh pepper 3 cups mushrooms 2 cups cherry tomatoes 2 onions, cut into squares 2 peppers (any color like green ,yellow, red, etc) 1/2 pound of tofu cut into cubes. (This is optional, but hey, soy is good fer ya) ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |