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Old 07-14-2008, 04:08 AM   #21
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Originally Posted by YOhio View Post
I love Sundays. It's the only day in the week where I get hours to prep a great meal. This week, it's a Meditteranean/Middle Eastern BBQ with everything made from scratch. The menu is:

Grilled flatbread
Baba Ganouj
Hummus
Tabouli
Couscous with Sundried Tomato and Kalamata Olives
Lamb kabob with Tzatziki
Lemon chicken kabob
Grilled squash, artichoke, carrots and asparagus

The guests are bringing desert. I'm expecting brownies from a box.

The best part about this is the leftovers. I can use the grilled flatbread to make pizza, topped with fresh basil and mozzarella. I can use the couscous for stuffed chicken. The hummus and baba ganouj make a pretty healthy snack.
What time next week? I'll bring some oreos and milk.
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Old 07-14-2008, 04:17 AM   #22
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What time next week? I'll bring some oreos and milk.
You don't really care about his cooking.

You just want to use your "future poo" line.
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Old 07-14-2008, 04:50 AM   #23
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You don't really care about his cooking.

You just want to use your "future poo" line.
Dang it!
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Old 07-14-2008, 01:32 PM   #24
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Quote:
Originally Posted by YOhio View Post
I love Sundays. It's the only day in the week where I get hours to prep a great meal. This week, it's a Meditteranean/Middle Eastern BBQ with everything made from scratch. The menu is:

Grilled flatbread
Baba Ganouj
Hummus
Tabouli
Couscous with Sundried Tomato and Kalamata Olives
Lamb kabob with Tzatziki
Lemon chicken kabob
Grilled squash, artichoke, carrots and asparagus

The guests are bringing desert. I'm expecting brownies from a box.

The best part about this is the leftovers. I can use the grilled flatbread to make pizza, topped with fresh basil and mozzarella. I can use the couscous for stuffed chicken. The hummus and baba ganouj make a pretty healthy snack.
Two questions, do you marinate the lamb in anything, and how do you grill carrots?
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Old 07-14-2008, 01:36 PM   #25
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I made some peach jello yesterday. I've been experimenting with different ways to make it. How much water versus how much ice. I think the quickset method makes it lumpier. If you don't do the quickset, you will get a better product.
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Old 07-14-2008, 02:11 PM   #26
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I have used both of these recipes for Lamb kabobs.

http://www.foodnetwork.com/food/reci...html?rsrc=like


http://www.foodnetwork.com/food/reci..._31292,00.html

When using the first , I like to sprinkle on a little za'atar right after grilling.

I like to grill vegetables by cutting them lengthwise and marinating in olive oil and garlic salt for a few hours. Carrots are surprisingly awesome on the grill. After squash, it's my favorite grilling veggie.
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Old 07-14-2008, 03:21 PM   #27
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Quote:
Originally Posted by YOhio View Post
I have used both of these recipes for Lamb kabobs.

http://www.foodnetwork.com/food/reci...html?rsrc=like


http://www.foodnetwork.com/food/reci..._31292,00.html

When using the first , I like to sprinkle on a little za'atar right after grilling.

I like to grill vegetables by cutting them lengthwise and marinating in olive oil and garlic salt for a few hours. Carrots are surprisingly awesome on the grill. After squash, it's my favorite grilling veggie.
I will have to try the carrots. The grilling doest dry them out, I guess?

My favorite grilling veggies: bell peppers of all colors, jalapenos, onions, tomatoes, yum! I also marinate in olive oil and garlic salt. Makes all the difference.

One thing I cannot get into on the grill.....corn on the cob. I prefer it boiled and steamy. All the grilled versions I have had come out too dry for my tastes. If anyone has a sure-shot approach to grilling corn without nuking it, I would love to hear it.

Also, grilled pineapple with cinnamon and brown sugar....delicious.
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Old 08-22-2008, 04:24 PM   #28
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Grilled flatbread is simple, delicious and incredibly versatile. You can use it as Naan as well. I got this from Bobby Flays cookbook.

Grilled Flatbread
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl
Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.

Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired. Spray or brush lightly with olive oil.

Place the dough on a preheated grill set to high heat oil side down. Spray the top side. As the dough bubbles, about two minutes, peek underneath to ensure that it doesn't burn. Flip the dough over and grill for another minute or two.
I have long been wanting to try this grilled flatbread recipe, and yesterday was the day, my friends. Very good. Thanks, yohio.
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Old 05-15-2014, 05:25 PM   #29
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I continue to make this grilled flatbread, all these years later. In fact, I logged on here today to pull off the recipe because someone asked me for it. It is delicious.
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