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Tandoori Lamb May 22, 2014

Filed Under: Recipe,Tandoori spice blend - Sue Fuirst @ 11:21 am
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Basic Tandoori Grill

  • ½  cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 2 tablespoons Basics Fuirst Tandoori Spice
  • 2 lbs lamb cut into 2” cubes, chicken may be used
  • Kosher salt and ground black pepper, optional

In a bowl large enough to hold the meat, stir together yogurt, olive oil and Basics Fuirst Tandoori Spice. Cover and refrigerate for 1 hour to overnight. Heat outside grill or indoor grill pan to medium. Thread lamb onto skewers and grill until cook medium rare. Season with additional salt and pepper, if desired.

Sauteed Zucchini and Onions

  • 1-2 Tsp olive oil
  • 4 zucchini, sliced into ½” half-moons
  • 1 large sweet onion, halved and thinly sliced
  • Pinch of Basics Fuirst Tandoori Spice
  • Kosher salt and ground black pepper

Heat olive oil over medium heat in a large sauté or fry pan. Add zucchini, onions and  pinch of Tandoori Spice and cook until beginning to brown, tossing frequently. Season with salt and pepper.  Serve alongside lamb with couscous or basmati rice.

Serves 6-8

 

BBQ Season Begins!

Filed Under: Uncategorized - Sue Fuirst @ 11:19 am

Time to buy your Asian BBQ Rub and Tandoori Spice Blends:

Basic Tandoori Grill

  • ½  cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 2 tablespoons Basics Fuirst Tandoori Spice
  • 2 lbs lamb cut into 2” cubes, chicken may be used
  • Kosher salt and ground black pepper, optional

In a bowl large enough to hold the meat, stir together yogurt, olive oil and Basics Fuirst Tandoori Spice. Cover and refrigerate for 1 hour to overnight. Heat outside grill or indoor grill pan to medium. Thread lamb onto skewers and grill until cook medium rare. Season with additional salt and pepper, if desired.

Sauteed Zucchini and Onions

  • 1-2 Tsp olive oil
  • 4 zucchini, sliced into ½” half-moons
  • 1 large sweet onion, halved and thinly sliced
  • Pinch of Basics Fuirst Tandoori Spice
  • Kosher salt and ground black pepper

Heat olive oil over medium heat in a large sauté or fry pan. Add zucchini, onions and  pinch of Tandoori Spice and cook until beginning to brown, tossing frequently. Season with salt and pepper.  Serve alongside lamb with couscous or basmati rice.

Serves 6-8

 

Cinco de Mayo Rice May 4, 2014

Filed Under: Chili seasoning,Recipe - Sue Fuirst @ 6:56 pm

Cinco de Mayo Rice

 

1 Tb olive oil

1 cup white rice, preferable Spanish short grain rice

1 tsp Basics Fuirst Chili Seasoning

¼ teaspoon kosher salt

½ cup water

½ small yellow onion, coarsely diced

2 cloves garlic, coarsely chopped

1 Tb tomato paste

1 ½ cups chicken stock

Garnish and add ins:  chopped cilantro, chopped scallions or onions, seeded and chopped tomatoes, cooked black beans, sour cream…

Preheat oven to 350º

Using an immersion blender or conventional blender, puree the chopped onion, garlic tomato paste and water until smooth.

Heat olive oil in a 2-3 quart oven-proof pot over a medium heat.  Add rice and stir to coat with the oil.  Saute rice for 5 minutes, stirring frequently.  It’s okay if the rice turns golden.  Stir in BF Chili Seasoning and salt and cook an additional 3 minutes.  Add onion tomato paste mixture and stir.  Pour in the chicken stock.  Stir and bring to a boil.  Cover and place in oven for 25 minutes or until all of the liquid is absorbed. After the timer goes, remove the pot from the oven and let the rice rest for 5 minutes.  Fluff with a fork and garnish as desired.

Serves 6 as a side dish.

 

Cinco de Mayo aka the Twins Birthday

Filed Under: Uncategorized - Sue Fuirst @ 6:55 pm

Cinco de Mayo is a big day in my house.  Both my husband and my brother share a May 5th birthday.  That doesn’t mean we always have Mexican food and Tequlia, but it does mean we always celebrate big.  These guys are three years and several inches apart, but to our enjoyment, that has never stopped the waitstaff from asking if they are twins.

Here’s an easy side dish for your birthday or Cinco de Mayo celebration:

 

Cinco de Mayo Rice

 1 Tb olive oil

1 cup white rice, preferable Spanish short grain rice

1 tsp Basics Fuirst Chili Seasoning

¼ teaspoon kosher salt

½ cup water

½ small yellow onion, coarsely diced

2 cloves garlic, coarsely chopped

1 Tb tomato paste

1 ½ cups chicken stock

 

 

Garnish and add ins:  chopped cilantro, chopped scallions or onions, seeded and chopped tomatoes, cooked black beans, sour cream…

Preheat oven to 350º

Using an immersion blender or conventional blender, puree the chopped onion, garlic tomato paste and water until smooth.

Heat olive oil in a 2-3 quart oven-proof pot over a medium heat.  Add rice and stir to coat with the oil.  Saute rice for 5 minutes, stirring frequently.  It’s okay if the rice turns golden.  Stir in BF Chili Seasoning and salt and cook an additional 3 minutes.  Add onion tomato paste mixture and stir.  Pour in the chicken stock.  Stir and bring to a boil.  Cover and place in oven for 25 minutes or until all of the liquid is absorbed. After the timer goes, remove the pot from the oven and let the rice rest for 5 minutes.  Fluff with a fork and garnish as desired.

Serves 6 as a side dish.