January 24, 2011
January 23, 2011
January 2, 2011
Adana Spring Salad
1/2 red onion, very finely sliced
2 tomatoes, seeded and chopped
1 short cucumber, chopped
1/2 cup italian parsley chopped
1/4 cup fresh mint chopped
1/2 cup goat feta cheese
10 green olives
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
sea salt
Put the segments in the bowl with the captured lemon juice, parsley, mint, olive and vinegar, mix well. Arrange the Adana spring salad in a serving bowl, add the cheese and drizzle with the olive oil, lemon juice, winegar and salt. Serve as a side dish.
2 tomatoes, seeded and chopped
1 short cucumber, chopped
1/2 cup italian parsley chopped
1/4 cup fresh mint chopped
1/2 cup goat feta cheese
10 green olives
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
sea salt
Put the segments in the bowl with the captured lemon juice, parsley, mint, olive and vinegar, mix well. Arrange the Adana spring salad in a serving bowl, add the cheese and drizzle with the olive oil, lemon juice, winegar and salt. Serve as a side dish.
Beef Sirloin Steaks
4 sirloin steaks
1 cup red wine
3 garlic cloves, finely chopped
1/2 tablespoon fresh thyme finely chopped
1/2 tablespoon fresh rosemary finely chopped
1/2 cup extra virgin olive oil
black pepper
sea salt
Put the olive oil, thyme, rosemary, garlic and wine in a large bowl and mix together. Add the steaks to the marinade, all the meat is thoroughly coated, after then cover the marinate put in the refrigerator for 3-4 hours. Remove the steaks from the marinate and season with freshly ground black pepper. Cook on the chargrill or in a frying pan until cooked. Remove from the heat ans season with the sea salt, then cover loosely with foil and rest for 6 minutes before serving.
1 cup red wine
3 garlic cloves, finely chopped
1/2 tablespoon fresh thyme finely chopped
1/2 tablespoon fresh rosemary finely chopped
1/2 cup extra virgin olive oil
black pepper
sea salt
Put the olive oil, thyme, rosemary, garlic and wine in a large bowl and mix together. Add the steaks to the marinade, all the meat is thoroughly coated, after then cover the marinate put in the refrigerator for 3-4 hours. Remove the steaks from the marinate and season with freshly ground black pepper. Cook on the chargrill or in a frying pan until cooked. Remove from the heat ans season with the sea salt, then cover loosely with foil and rest for 6 minutes before serving.
Lamb chops with Baba Gannouj
6 lamb chops
1 cup italian parsley
1 onion, finely sliced
200 gr grape or cherry tomatoes, halved
1 large eggplant roasted
5 tablespoons sesame tahin
2 tablespoons yogurt
1 garlic clove, finely chopped
3 tablespoons extra virgin olive oil
sea salt
2 tablespoons sumac
black pepper
thyme
1 tablespoon lemon juice
Put the lamb chops in a bowl, add sea salt, olive oil, thyme and lemon juice, nicely mix and 1 hour marinated at room temparature. Put the eggplant flesh in a blender and pure with the tahin, yogurt and garlic; season to taste with sea salt and freshly ground black pepper. After then, put onion, parsley, sumac in to bowl, nicely mix, season to taste with sea salt.
Heat a large non stick frying pan or chargrill pan over high heat. Add the lamb chops sear for 3-4 minutes on each side. Transfer to a warm plate.
Spoon the eggplant puree onto 3 plates and cross the lamb chops over the top; add onion salad and cherry tomato.
1 cup italian parsley
1 onion, finely sliced
200 gr grape or cherry tomatoes, halved
1 large eggplant roasted
5 tablespoons sesame tahin
2 tablespoons yogurt
1 garlic clove, finely chopped
3 tablespoons extra virgin olive oil
sea salt
2 tablespoons sumac
black pepper
thyme
1 tablespoon lemon juice
Put the lamb chops in a bowl, add sea salt, olive oil, thyme and lemon juice, nicely mix and 1 hour marinated at room temparature. Put the eggplant flesh in a blender and pure with the tahin, yogurt and garlic; season to taste with sea salt and freshly ground black pepper. After then, put onion, parsley, sumac in to bowl, nicely mix, season to taste with sea salt.
Heat a large non stick frying pan or chargrill pan over high heat. Add the lamb chops sear for 3-4 minutes on each side. Transfer to a warm plate.
Spoon the eggplant puree onto 3 plates and cross the lamb chops over the top; add onion salad and cherry tomato.
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