Ok my Gourmet Friends, so sorry it has been some time since you have last heard from the Goddess, but she has had some difficulty in her life lately and just needed sometime to herself, thank you for your patience.
I have had a lot time to reflect about what is important in my life and what I want my life be like. I want my life full, I want to laugh, to cry, to sing, to love, to give, TO COOK, to me; it’s about what you do with the time given.
Example…I have a friend, we will call him the “Colonel” and to listen to him all day just puts a smile on my face, he is so full of enthusiasm, passion and well, just life. When I am having a bad day he will put a smile on my face and he doesn’t even know it, just because it is such pleasure to listen to someone all day who has so much excitement in his voice and the way he talks about his everyday life, you can tell he is just happy to BE! Thank you “Colonel” for your zest, passion and enthusiasm for life and helping me through the past few bad weeks without even knowing it!
You have choice …What do you want your life to be?
Ok, off the soapbox
Let’s get to that you came here for the food and fun!
How About a Dinner and a Movie
I love these nights, I love matching the food to the movie, a great Italian Feast while watching Goodfellas or hanging with the Corleone family!
Or how about some BIG juicy lamb burgers and grilled FAT herb potatoes while watching what a true Greek Wedding is all about. Grilling the perfect steak along with serving a thick and creamy milk shake, after all, those are American Beauty’s. Anyway, I can go on like this all day, you get the picture.
I will have more in weeks to come so stay tuned!
This was a cute movie and I loved the charters and storyline and of course the happy ending. Say it with me AAHHHH. (And you thought I was going to start with an Italian one, didn’t you?)
Go out and rent My Big Fat Greek Wedding (if you don’t all ready own it) and don’t forget the OUZO!
First we start with a swig of OUZO – Oom-pah! Now pour a second glass for later.
Rosemary Feta Lamb Burgers
Makes 4 burgers
1 lb ground lamb
1 Cup of Feta Cheese, reserve a ¼ C to crumble in top of the burgers when done
4 tbsp fresh rosemary chopped finely
2 cloves of finely chopped garlic (if it’s a big clove use only one)
1 tsp of lemon juice
3 tbsp of white wine
1 teaspoon ground cumin
S&P to taste
4 rustic style rolls, to complement the burger
Mix together the Lamb, ¾ C of Feta Cheese, chopped garlic, lemon, white wine, cumin and S&P to taste; once well mixed form into your desired size patty. To let the flavors develop, I usually allow to sit for at least 2 hrs in the refrigerator before grilling.
Cook burgers on med-high heat, I would suggest spraying with olive oil or non-stick spray, place the burgers on the grill for 5 to 7 minutes per side or until desired doneness, turn only once…however you DO NOT want to dry the burger out.
HH…Use an old mayonnaise jar lid to help form the burgers, line the lid with wax paper, place mix into lid form the perfect burger and lift the wax paper to help remove the burger.
Gourmet IT UP …Top each Lamb burger with Olive Tapenade…
Olive Tapenade
I like to use a combo of black and green
¼ C of Large black olives drained
¼ C of large green olives drained (you may leave the pimento in)
1 to 2 cloves of crushed garlic (all depends how much you like garlic)
1 anchovy (this will NOT be noticeable)
2 tbsp C of EVOO
Fresh ground pepper
TASTE before adding salt, if you think it needs salt then add just a touch.
Place all the ingredients in food processor and blend until you reach your desire texture, I like mine a bit more chunky, if you find it is to dry simple drizzle in more EVOO. The longer you blend the smoother the Tapenade will become.
Herb Grilled Potatoes
4 Bakers par boiled and sliced ¼ inch think
¼ C Olive Oil
3 tbsp chopped Parsley (reserve 1 tbsp)
3 tbsp Chopped Rosemary (reserve 1 tbsp)
2 tbsp Thyme – just pull the leaves off, no need to chop (reserve 1 tbsp)
S&P to taste
Start the potatoes in cold water and parboil for about 5 minutes once water come to a boil, remove and allow to cool to touch and slice the potatoes and place in a bowl, drizzle with the oil, place herbs in and toss well, if it’s to dry and you need more oil, drizzle more in.
Place each piece on grill over med heat. Cook until done, about 5-6 minutes per side, you looking for a nice light char on each side, not burnt, just grill marks.
Take off heat and place on platter, take the reserve herbs and sprinkle on top and drizzle a bit more olive oil.
Gourmet IT UP: Drizzle truffle oil right before serving.
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