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.

Gluten Free (yogurt marinated turkey legs, red lentil dal)

A number of readers have suggested that I post some gluten free recipes.  Actually, by accident, I already have, for example the chili and salsa recipe and any of the soups, as long as they are thickened with potatoes, rice, beans or lentils.  The bean cakes with fennel and tomato stew would also work. 

Gluten free has really not been on my French cooking radar.  No one in our family has celiac disease.  According to Rachael Ray, only one percent of Americans do.  You should fact check her.  I don’t trust perky.  Looking back at the recipes that I’ve posted, it seems that I already have a good handle on cooking without gluten, although I felt that I had to do a bit of research.  You are going to be along for the ride. 

That ride took an early, ugly turn.  A friend posted a link that screamed, “NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!! Gluten Free, Low Carb, Diabetic Friendly!!!!!!”  While it is gluten free, the recipe is neither low carb nor diabetic friendly.  A brick of cream cheese has a lot of carbs, is fulla fat and carries a trashy glycemic index.  Instead of using a crust, the author suggests putting your sauce, mozzarella and pepperoni on a base of cream cheese and grated parm with eggs whipped in.  Here’s the thing.  If you don’t have celiac disease or a gluten allergy, a gluten free diet may not be of much value.  It isn’t necessarily going to help you drop weight, especially if you make pizza on cheesecake instead of the standard crust.  Gang, use your head.  Some common sense recipe adjustments will help those on a gluten free diet stay healthy.  We'll work this out together. 

Oh, and stay away from those interwebs.  It is a crazy place.

As always, our guide will be that the food has to taste good.  That’s why today I’m suggesting two recipes that are gluten free, flavorful and guaranteed to make you  happy.  Additionally, the Fresh Fun Food blog is all about being cheap.  Turkey legs cost a buck each and the lentils go about fifteen cents a portion.  You’ll be able to feed four friends for well under ten dollars. 

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Grilled Curried Turkey Legs

2 fresh turkey legs

2 cups yogurt (yes, make your own)

3 tbs. curry powder

1 tbs. sweet paprika

3 tbs. grated ginger

2 cloves of garlic, chopped

salt and black pepper

Choose the freshest turkey legs.  Frozen do not grill well.

Debone the legs, separating the meat, bones and tendons.  Leave the skin on.  If you are uncomfortable boning the legs, ask you butcher to help out.  Lansdale Meats and Deli is the place I go to.

Here's what you'll need to marinate the legs.

Combine everything in a large mixing bowl.  Season with salt and pepper.

The marinade should cover the turkey.

Cover the legs with plastic.  Marinate them for an hour or maybe over night in the refrigerator.

Preheat the broiler to high.  Raise the rack so that you can broil the legs about 6 inches from the flame.  Place the marinated legs on a broiler pan or baking sheet.  Broil for 5 minutes, turn, then broil on the other side for an additional 5 minutes.

When the legs are cooked through,

to 165°F, remove them from the broiler and rest for 5 minutes before slicing.

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Red Lentil Dal

1 cup red lentils, washed

2 cups water

2 tbs. onions, diced

2 cloves garlic, chopped

1 tsp. unsalted butter

salt and black pepper

Heat a 2 quart pot, add the butter.  When the butter melts,

sauté onions and garlic until transparent.  Season with salt and pepper.

Add the water, bring the dal to a boil, then cover, reduce the heat to low and simmer for 15 minutes stirring occasionally.

After simmering, the dal will be the consistency of lumpy mashed potatoes.  Adjust the seasoning with salt and black pepper.  If you would like the dal to be thinner, bring it back up to heat and add 1/2 cup of water.

 

I served the sliced curried turkey legs with the red lentil dal and fresh spinach that had been quickly sautéed in butter.  One leg will serve two hungry people.