MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Souvlaki (Greek Skewered Lamb)
Categories: Lamb/mutton, Vegetables, Citrus, Herbs
Yield: 8 Servings

3 lb Boneless leg of lamb; in 2"
- pieces
3 lg Red onions; peeled and
- quartered
4 md Bell peppers; cored, in lg
- square pcs (1 1/2")
6 sm Round tomatoes; cored,
- quartered *
1/2 c Extra virgin olive oil
1/3 c Fresh squeezed lemon juice
3 cl Garlic; peeled, crushed
3 tb Dried oregano
Salt & pepper
8 Skewers; soaked if you use
- bamboo (at least 30 min)

* (I used many cherry tomatoes, whole.)

Divide the lamb into 8 portions. Thread each portion on a
skewer alternating the lamb cubes with the vegetables.

Combine the olive oil, lemon juice, garlic, oregano, salt
and pepper to form a marinade. Place the skewers in a
shallow pan (make sure that it is non-reactive such as
stainless steel or glass) and pour in the marinade. Cover
and refrigerate for several hours or overnight. (We
marinated the lamb and vegetables before skewering, then
put them on skewers before grilling.)

Preheat the broiler or barbeque and grill the souvlaki,
turning it several times, for about 20 minutes.

Serves 8

Recipe - Risa Golding

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tom Yum Moo *
Categories: Oriental, Soups, Pork, Herbs, Chilies
Yield: 6 Servings

2 lb Pork; in convenient spoon
- sized pieces
2 Stalks lemon grass; bruised
2 "Kaffir" lime leaves; use
- lime zest if you can't get
- it
2 Coriander [cilantro] plants;
- chopped.
15 Prik ki nu(birdseye chilies)
- thin sliced
2 (to 5) dried red chilies
Juice of 3 or 4 limes
3 tb Sliced bamboo or coconut
- shoots
3 tb Fish sauce
2 tb Chilies in oil; nam prik pao
- bottled-or use recipe that
- follows

The fresh chilies should be bruised in a mortar and
pestle. The dried chilies should be heated first, then
crumbled into the fresh chilies. Beat the lemon grass with
the grinder of the mortar and pestle (it's called a 'sa'
in Thai, I'm never sure whether it is the mortar or the
pestle in English...) or the back of a cleaver.

Heat about 3 cups of water to boiling point, add all the
ingredients, and stir constantly until cooked (it doesn't
take long for mushrooms, longer for chicken or shrimp, and
longest for beef).

VARIATIONS: use three cups of thin coconut milk instead of
water, the result is tom kha, rather than tom yum.

* Tom Yum can be made with a number of ingredients. The
version given here is for a simple tom yum moo (pork
soup), but it can also be tom yum kai (chicken), tom yum
het (mushroom), tom yum neua (beef), or tom yum khoong
(shrimp), by simply substituting the pork for another
flavour ingredient. You can also mix and match to suit
yourself...

Recipe by: Muoi Khuntilanont (a professional chef)

From: Colonel Ian Khuntilanont-Philpott

RECIPE FROM: http://www.chetbacon..com

Uncle Dirty Dave's Kitchen

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