Grilled Lamb Skewers with a White Bean Salad

It's late September and the weather here is staying very warm.  Cooking and eating outside is one of my favorite things to do and with our Indian summer I'm doing as much of this as possible, along with golf(of course).  One of my favorite types of cuisine is from the Mediterranean regions, around Italy and Greece.  Here is a grilled Lamb preparation that is wonderful to share with family and friends.  Enjoy!

4 large garlic cloves
2 teaspoons salt
1 teaspoon black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 # boneless lamb shoulder, cut into 1-inch cubes
2 tablespoons Sherry vinegar or red-wine vinegar
2 (15- to 19-oz) cans cannellini beans, rinsed and drained (about 3 cups)
1 celery rib, thinly sliced
1/4 cup brine-cured black olives, such as Kalamata, pitted and quartered
1/2 cup pine nuts (2 1/4 oz), toasted
1/2 cup chopped fresh mint

Special equipment:
6 to 8 metal skewers


Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.

Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.

Divide lamb among skewers, leaving a little space between pieces (for even cooking).

Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.


Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad and Enjoy!

Coconut Red Lentil Curry

1 medium onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds
2 cups water
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
1 lb zucchini (2 medium), cut into 1/4-inch dice
1 cup loosely packed fresh cilantro sprigs
Accompaniment: white rice

Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.

Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top. Serve and Enjoy!

Chicken Wings with a Balsamic-Soy glaze

By roasting the wings first you insure they're crispy.  This can get addicting, be warned!  I also like to add some red pepper flake to this if I'm in the mood for some burn.  Enjoy!


4 pounds chicken wings
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter

Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.

Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

Roasted Zucchini with Parmesan and Italian Spices

4 servings

4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

Preheat oven to 350° F.

Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 10 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.

Serve immediately, garnished with parsley and Enjoy.

Roasted Beets

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar (can substitute Balsamic)
Juice of 1 large orange

Preheat the oven to 400°F.

Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)

Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm. Enjoy!

The Menu Sept 27-Oct.3

Saturday-
Roasted Chicken with Mushroom Gravy
Spaghetti Squash with Parmesan and Cracked Black Pepper
Grilled Zucchini

Sunday-
Slow Roasted Pork Shoulder
Southern Succotash
Romaine Salad with Avocado and a Cilantro Vinaigrette

Monday-
Grilled Salmon drizzled with a Garlic Balsamic Dressing
Baby Arugula and Radish Salad, crumbled Goat cheese

Tuesday-
Curried Vegetable Stew
Basmati Rice

Wednesday-
Grilled Chicken with Lemon and Herbs
Sweet Baby Corn
Green Beans

Thursday-
"Clean out the Frig Night"

Friday-
Grilled Porterhouse Steaks
Baby Greens Salad with Champagne Vinaigrette
Oven Roasted Mushrooms and Onions
Broccoli with garlic and chiles

Honey Cake with Almonds and Bourbon

This honey cake is extra moist and sweet, as good on the day of baking as it is days later. Like most honey cakes, it is a good keeper and can be made a couple of days ahead.

Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
1 cup honey
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup bourbon
1/2 cup slivered or sliced almonds

Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake.

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and bourbon. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds.  If using a bundt pan, place almonds on the bottom as this will become the top when you remove the finished cake from the pan.  Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel, bundt, and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan.