Be sure to “like” this blog’s Facebook page, and follow the photo trail on Twitter and Instagram.
Firing up the grill is one of those favored pastimes during the summer. Hot dogs, hamburgers, chicken, fish, vegetables…all good ones. And let’s not forget steak. A good friend hosted a gathering, and I poked around the kitchen musing over what to bring. My freezer was a treasure trove of grill-able goods, including a couple of lamb steaks. You’ll often find lamb paired with yogurt sauce, so with that in mind, I decided to use some of those same ingredients in a marinade. Whisk it together in less than 5 minutes, and you’re ready to go.
This month’s Ethnic Exploration may seem very different from its predecessors as it is not attached to a specific market that touts amazing ethnic products. A market of that kind was difficult to find, we were scrambling for time to get to any market, and none of the markets had the most coveted spice that would make our dish sing. That sounds like a let down in a way, but we are more than positive that you will not be disappointed in our attempts and with the final dish. Just above these rambling words, you’ll find a gorgeous tagine with two hearty lamb shanks just waiting to be, well, tagine’d if you will. It was Amir’s chance to choose the month’s excursion, and he excitedly declared Moroccan to be the topic. I was more than ready and willing to get on board, and so we set about to create another meal worthy of a gold medal.
Before we begin, we must give a huge thanks to all of the friends, family and readers who have voted us through the preceding two rounds of Project Food Blog. As soon as we found out that we’d advanced to round 3 of the competition, we immediately started planning an attack. Actually, we started planning a few days before the announcement…just to be safe. The challenge was to create a luxury dinner party that titillated the taste buds and explored new flavors and ingredients. We love to do both, so it would be nothing but an exciting challenge to say the least. We had also just glided into our favorite month of the entire year–October. Taking advantage of the season and its harvest would be the main goal. This dinner party would be the best way to highlight autumnal flavors with friends, which is right up our alley.
It’s over ladies and gentlemen! We entered the Good Food Pie Contest again, but this year was not a lucky one. Last year, we managed to pull out a win, which was a huge surprise to both of us. This year there was an entire batch of new winners taking home the top prizes.
You could say this post is dedicated to Curtis Stone. We both attended KCRW’s Good Food Live Australian cooking demonstration and wine tasting. Curtis Stone was one of the chefs on deck that afternoon, and he made a remarkably fantastic mustard-brushed rack of lamb that was rolled in fresh herbs. It was out of this world. Why hadn’t we thought of doing that? As much as we both talk about our love for fresh herbs, we’ve never used them to clothe meat. Perfect idea. This was a meal that must be attributed to Curtis Stone and this simply genius idea.
We’ve never had dog food, although apparently it won’t kill you to taste it. There’s this certain kind of dog food that combines lamb and sweet potatoes, and we know a certain dog who eats it. She seems to enjoy it. Although what plops out of the can does not look appetizing, the combination of tender lamb and sweet potatoes remains an intriguing one. We took to the ‘net to see how others have combined them before, and there appear to be many shepherd’s pies, stews and even curries. We wanted a pie for sure, but we wanted one with a flakey crust. One good enough for man and man’s best friend. And, well, that was that!