January 6th, 2007 by alice
Tags: Chickpea, Lamb, Stew
INGREDIENTS
- 2tablespoonsolive oil
- 1onion, chopped
- 2clovesgarlic, crushed
- 1teaspoonground cumin
- 1teaspoonturmeric
- 1/2teaspoonground coriander
- 500g dicedlamb
- 1 (425 g)cancrushed tomatoes
- 1 1/2cupschicken stock
- 1 (300 g)canchickpeas, drained and rinsed
- 1lemon, juice of
- 1tablespoon choppedmint
- 1tablespoon choppedcoriander
- fresh ground black pepper
DIRECTIONS
- Heat the oil in a heavy based saucepan, and cook the onion and garlic over medium heat until the onion is tender.
- Stir in the spices and cook for 1 minute or until aroma is released.
- Add the lamb and brown well, stirring constantly.
- Stir in the tomatoes, stock and juice.
- Bring to the boil, stirring, then reduce the heat and cook for 1 hour or until the lamb is tender.
- Add the chickpeas and cook for a further 15 minutes.
- Sprinkle with the herbs and pepper and serve.
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January 6th, 2007 by alice
Tags: Baby, Back, Dry, Rub, Thunder
INGREDIENTS
- 8tablespoonslight brown sugar, tightly packed
- 3tablespoonskosher salt
- 1tablespoondried ancho chile powder
- 1/2teaspoonground cumin
- 1/2teaspoondried oregano
- 1/2teaspoongarlic powder
- 1/2teaspoonground black pepper
- 1/2teaspooncayenne pepper
- 1/2teaspoonjalapeno seasoning salt
- 1/2teaspoonOld Bay Seasoning
- 1/2teaspoonthyme, rubbed between the fingers
- 1/2teaspoononion powder
DIRECTIONS
- In a bowl, combine all dry ingredients and mix well.
- Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down, or plastic wrap.
- Sprinkle each side generously with the dry rub.
- Pat the dry rub into the meat.
- Refrigerate the ribs for a minimum of 1 hour (overnight is much better).
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January 6th, 2007 by alice
Tags: Chilli, Jam
INGREDIENTS
- 120g longred chilies(Use the long, milder red chillies, not the small, hot Thai bird’s Eye Chillies.)
- 1red onion, finely chopped
- 3clovesgarlic, crushed
- 2tablespoonsvegetable oil
- 1/3cupwater
- 1/2cupbrown sugar
- 1tablespoonfish sauce
- 1tablespoonhoisin sauce
DIRECTIONS
- Split chilies in half lengthways, remove seeds and membranes and chop finely.
- Combine with remaining ingredients in a small saucepan and cook over a high heat for 10 minutes or until reduced by half.
- Reduce heat to low and cook stirring occasionally, for a further 5 minutes or until thick and sticky.
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January 6th, 2007 by alice
Tags: Arizona, Cardinalsdobo, Sirloin
INGREDIENTS
- 1lime, juice of
- 1teaspoon mincedgarlic
- 1teaspoondried oregano
- 1teaspoonground cumin
- 1 (7 ounce)canchipotle chiles in adobo
- 2lbstop sirloin steaks
- salt and pepper
DIRECTIONS
- In a small bowl, combine the lime juice, garlic, oregano and cumin.
- Finely chop the chile peppers and add to the mixture.
- Taste for heat and add some adobo sauce from the can, as desired.
- Puncture the meat with a sharp knife several times.
- Sprinkle with salt and pepper to taste.
- Pour sauce over meat, turning to coat evenly, cover and marinate in the refrigerator for 1 to 2 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill steak to desired taste.
- I prefer medium.
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January 6th, 2007 by alice
Tags: Barbecue, Dry, Ejs, Rub
INGREDIENTS
- 1cupsugar
- 1/2cupsalt
- 4tablespoonscracked black pepper
- 2tablespoonsonion powder
- 2tablespoonsgarlic powder
- 1tablespooncayenne powder
DIRECTIONS
- Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.
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