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    Mediterranean Pou Pou Platter


    Source of Recipe


    WABC, NYC

    Recipe Introduction


    Grilled Chicken Brochette (skewered)

    List of Ingredients




    chicken breast - skin off, sliced into chunks
    cherry tomatoes
    white mushrooms - cleaned
    red onion - sliced into 1-inch squares
    zucchini - sliced into 1-inch squares, green part only

    Recipe



    Skewer everything. Marinate in virgin olive oil, chopped garlic, and chopped rosemary. Grill to order. Served with petit salad.

    Lemon--Savory Vinaigrette

    Ingredients:
    lemon juice - 1 part
    extra virgin olive oil - 3 parts
    savory herb - sliced

    Directions:
    Combine all.

    Vidalia Onion Rings

    Ingredients:
    vidalia onions - cut into thick rings
    tempura batter - same as for shrimp and vegetable

    Directions:
    Fry until golden brown, and salt.

    Lamb Meatballs

    Ingredients:
    10# lamb top round - ground
    3 ea. large white onions- small dice
    6 ea. large cloves garlic- crushed to paste
    1/2 bunch mint- chiffonade (sliced)
    1 bunch oregano- chiffonade (sliced)
    5 ea. whole eggs
    bread crumbs
    canned stewed tomato-rough chopped

    Directions:
    Leave leftover bread in oven that is off over night. Chop in robocoup fine. Sweat the onions and garlic together; cool down. Then combine with the ground lamb, both herbs, all eggs, salt and black pepper and just the right amount of bread crumbs to hold mixture together. Make a test meat ball - saute - taste to correct seasoning.

    Recipes courtesy of Chef Cleofas Perez and Mediterranean food expert Jack Trantides of Central Restaurant of Astoria, NY.

 

 

 


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