The Disciples of Mad Doc

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  1. Bastid
  2. RoundEye
    …. I got a rack. Whenever I eat pasta, the sauce splashes on em. LMFAO!!!!!!!!!!! They get in the way dammit!!!!!!!!!!!!!!!!....

    ……..Debbie, you get a little too close to rack man Roody, and he’ll splash some special sauce on them for you.
  3. Debbie
    Hmmmmm.....special sauce eh? Ya mean like this?

  4. MadDoctor
  5. Ken
    Good grief! I see that you guys don't clean up after yourself! I think that anyone in the group can invite peeps to join. At the bottom of this thread, click on "Pending & Invite Members" or something along those lines... Seek and ye shall find!
  6. Randy
    wow Debbie is a sqwirter !!!!!

    * ducks*
  7. Noevo
    wow. just wow. what the hell am I doing here, and whats that I feel?
  8. Indy
    Hey! Get your hands off my tenderloins!
  9. Indy
  10. Indy
    LAMB ON A ROD (make your own punchline here)
    With Grilled Tomatoes and Peppers

    Yield: Serves 4
    Advance Preparation: 30 minutes for marinating the lamb

    1-1/2 pounds boneless leg of lamb, cut into 1-inch cubes
    2 teaspoons dried mint
    1 teaspoon coarse salt (kosher or sea)
    1 teaspoon freshly ground black pepper
    6 cloves garlic, peeled and gently crushed with the side of a cleaver
    4 tablespoons extra-virgin olive oil
    8 small mild green peppers
    1 bunch fresh mint leaves, rinsed and shaken dry
    8 baby bell peppers (mix of red, orange, yellow)
    2 medium onions, peeled and quartered
    8 ripe plum tomatoes

    You’ll also need:
    8 long (10-inch) or 16 short (6-inch) metal skewers

    1. Place the lamb in a mixing bowl and sprinkle the dried mint, salt, and black pepper over it. Toss the meat with your fingers to mix. Stir in the garlic and 2 tablespoons of the oil and let marinate in the refrigerator, covered, for 30 minutes. Brush the remaining 2 tablespoons of the oil on the horn peppers, the baby bells, the onion quarters, and the plum tomatoes.

    2. Thread the marinated lamb on skewers, placing a fresh mint leaf between each piece of meat. Thread the green peppers, the baby bell peppers, the onion quarters, and the plum tomatoes on separate skewers, alternating the vegetables in an attractive pattern.

    3. Set up the grill for direct grilling and preheat to high.

    4. When ready to grill, brush and oil the grill grate. Place the lamb and vegetable kebabs on the hot grate and grill until the lamb is cooked to medium, 2 to 3 minutes per side (8 to 12 minutes in all) and the vegetables are tender.

    5. Unskewer the lamb and vegetables onto a platter or plates. (Don’t eat the lamb or vegetables off the hot metal skewers, or you’ll burn your lips.) Serve the lamb with the tomatoes, onions, and peppers.

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