Soo
i spent a couple of hours in the FIRST Class lounge in Heathrows fly AA all the time and I was flying business that day so they gave me that perk. What can I say about the place: Eggs Benedict cooked by a chef at your command - Check! A full SPA including steam and complimentary unlimited massage - Check! Champagne Lounge - Check! Personal assistants - Check! Cappuccino - Check! Antique Art - Check!
Should have published this blog earlier!!!!!!!!
Found the video, wanted to give you the recipe.
Mixed Grill – Lamb, Tuna, Shrimp
Those that know me know that I love blending different spices from various cultures. This dish is a little East meets West meets Central.
Quick and Easy Grill with some stuff from the Fridge and Salad.
The ingredients needed are simple. You probably have them in your cabinet and fridge.
Lamb Chops
Tuna
Shrimps
Salad (I like buying the already washed from the grocery store)
Cucumbers
Carrots
Soy
Rice Wine Vinegar
Balsamic Vinegar
Ginger
Salt and Pepper
Fresh Herb – Chives, Marjoram, Oregano, Chervil
Olive Oil
Wally’s Sofrito (Checked the site – my blog on how to make it)
Rub the Lamb Chops with Sofrito. (Let marinate as long as possible.)
Start your fire 15-20 minutes prior to cooking – I use Wood Charcoal. I happen to like the taste, plus I think it is from my time in South America. It is used in most of the Rodizios and Churrascarias.
Place the marinated lamb on the grill. Slice Carrots, rub them with Balsamic Vinegar and Olive Oil slice length wise and place on the grill. Now mix in a zip lock back Soy, Rice Wine Vinegar, Ginger, Salt, Pepper and Olive Oil – add Tuna and Shrimp – (can stay in for an hour at the most).
Flip the Lamb Chops and add the Tuna and Shrimp.
Let’s make the salad – your favorite lettuce, sliced cucumbers, feta cheese (if you have it also goes well), Dress them lightly with Olive Oil and Vinegar.
Your food should be almost ready.
Turn over the Tuna Steaks, Shrimps. You want them to be medium rare to rare.
When the shrimps are opaque, everything should be ready. Remove from the fire. Slice the Tuna and Lamb. Place over a bed of the salad. Cut the Fresh Herbs and sprinkle on top.
You are ready to eat.
You know I like to make “quase – tapas” type food when I eat. We just finished placing the “Savory Tart…Mushroom Pie” in the oven. Found some other things in the Fridge and want to stuff this Chicken Breast.
Let’s look at the ingredients:
- Red Wine Vinegar (used to marinate the Chicken Breast – at least a couple of hours).
- Salt and Pepper
- One Apple
- Cilantro
- Poblano Pepper
- Olive Oil
- Green Onion
- Spices / Herb
o Oregano
o Cayenne Pepper
o Onion Powder
- Garlic
- Scallions
- Ricotta Cheese
In the Food Processor, place the chopped apples, garlic, cilantro, pepper, green onion and spices into a food processor. Adding the Olive Oil, create into a pesto consistency.
In a separate bowl, mix cheddar cheese (handful) and about 4 tablespoons of Ricotta Cheese. Add the Cilantro Mixture.
Take the Chicken Breast – slice in a pocket. Stuff it with the Ricotta Mixture. Place in a preheated oven – 325 degrees (Fahrenheit) for about 30 minutes. Take it out. Drizzle with a little Olive Oil – Cover with the remainder of the stuffing. 15-20 minutes longer.
So first off, I do not know what you would name this dish but I like it. It is perfect for What’s in da Fridge!!!
It is pretty easy to put together. I am basically taking an approach that is used all over Europe – find some stuff in the house and make a snack for the family.
Ingredients
- 2 Store bought 9” pie crust.
- 8 eggs (be prepared to separate the yolks and whites).
- ½ lb of Pastrami
- Mushrooms, we have Portobello and Button.
- One Red Onion
- 2 Carrots
- Ricotta Cheese
- Shredded American
- Spices and Herbs
o Basil
o Oregano
o Allspice
o Thyme
o Salt and Pepper (pinches)
- Baking Powder (2 pinches)
I happen to have a food processor so some of the stuff goes a little faster, but this is a quick dish.
Slice the following ingredients into thin strips – Pastrami, Potato, Carrots, Onion, Mushrooms. You need to let the Pastrami, Onions and Mushrooms “sweat” a little in a pan on the stove – no frying, just need to cook them up a little – the mushrooms have a lot of water, want to get some of them out. Take off the heat and let cool while you prepare the wet portion.
Separate Eggs Yolks and Whites in a bowl (or food processor) beat 8 egg yolks and 4 whites while adding the spices and herbs. In another bowl, beat the whites (till frothy but peaks are not required).
In large bowl, combine Eggs, Ricotta Cheese with the Pastrami, Onions and Mushrooms while adding the baking powder for thickening and to add a little rise. Take the pie pans, light coat them with olive oil and poke a few holes in them with a fork for air. Place the Potatoes and Carrots in the bottom and cover with the Egg / Cheese / Mushroom / Pastrami mixture. Cover with the Shredded American.
Now they are ready for the preheated oven (350 degrees – F) – you only need about 10-15 minutes.
They will be come golden brown. Take them out – let cool, slice and serve.
Enjoy!
