Thanks For Playing! (wings and lamb kebobs)

Here are two recipes that should keep you fed an a snowy day.  Thanks for playing.

Lou

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From Shellie,” Wings, ginger, cilantro, avocado...GO!”  I’m startled to hear that you have wings left over after the game.  Ok, give this a try.

Crispy Wings with an Avocado Dipping Sauce

24 chicken wings

3 tbs. salad oil

2 tbs. ginger, grated

2 tbs. fresh cilantro, chopped

2 avocados, peeled, seeded, coarsely mashed

1 clove garlic, chopped

3 tbs. olive oil

the juice of 1 lemon

salt and black pepper

Bring 1 gallon of water to boil in a large stockpot.  Season the water with the ginger, 1 tsp each salt and freshly grated black pepper.   Lower the heat and simmer the liquid for 5 minutes to release the flavor of the ginger and pepper. 

Bring the water back up to a full boil.  Poach the wings in the ginger water for about 7 minutes, until they float.  Cover the pot and turn off the heat, allowing the flavored water to season the wings.  Let the pot rest for 10 minutes.  Preheat the oven to 400°F. 

While the oven is heating, make the dipping sauce.  In a mixing bowl, combine the avocado, cilantro, garlic, lemon juice, ½ tsp. salt and ½ tsp. black pepper.  Mix to combine, then drizzle in the olive oil.  Continue mixing the sauce until all the olive oil is incorporated.  Adjust the seasoning with salt and pepper to your taste.  It should be creamy, a bit spicy from the black pepper and have that wonderful aromatic hit that cilantro contributes.

Drain the wings into a colander.  Spread the salad oil onto a baking pan.  Lay the wings onto the pan, taking care that they do not touch.  Season the wings lightly with salt and pepper.  Bake in the preheated oven for 15 minutes, until they begin to brown around the edges.  Turn the wings over and brown the other side for another 10 minutes.  My kids always wanted us to install a commercial deep fryer in our home kitchen.  This method is a compromise that works quite well and saves us from the eventual bypass surgery.

Remove the wings from the pan and serve them immediately with the avocado/cilantro dipping sauce.

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And from Bob, way out there in West Chester, “ground lamb, a lemon, thyme, cracked wheat.”  Even though I had to dig through the snow for thyme, this’ll be good.  

You could also make this with ground beef, chicken or turkey.

Lamb Kebobs

1# ground lamb

4 oz. cracked wheat

1 lemon, peeled and juiced

1 tbs. fresh thyme

½ tsp. ground cinnamon

3 tbs. olive oil

salt and black pepper

16 8 inch bamboo skewers

Soak the bamboo skewers in water, so that they do not burn in the broiler. 

Mix together the cracked wheat and 1 cup of water.  Allow the wheat to soak up the water for ten minutes.  Drain completely after the wheat has softened.  Squeeze out any excess water.

In a small mixing bowl, blend together 1 tsp thyme, ¼ tsp cinnamon the lemon juice and 2 tbs. olive oil.  Allow this to rest as you prepare the kebobs.  Season with salt and black pepper.

Peel the yellow skin from the lemon, being careful to avoid the white, bitter part of the peel.  Chop the lemon zest finely.  In a large mixing bowl, combine the lamb, wheat, lemon zest and the remainder of the thyme, olive oil and cinnamon.  Mix the kebob meat until it is a smooth paste.

Preheat the broiler or grill to high.  You will be making 16 kebobs.  Hold the skewer in one hand.  Grab a small portion of the kebob mix in the other and shape it around the skewer.  Immediately put the skewer under the broiler or on the hot grill.  Repeat until all the kebobs have been made and are on the grill.  Paint the kebobs with the olive oil/lemon juice/spice marinade.  Grill the kebobs for 7 minutes, then turn them.  Paint them again with the marinade. 

After less than 12 minutes total cooking time the kebobs will be cooked through.  Serve them immediately with rice pilaf or fine cous cous.