Balkan Marinade:
3/4 cup
For Lamb or Pork. Do not let the meat marinade for longer than 2 hours.
Crush together in a bowl:
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
Wisk in:
Grated zest of 2 lemons
Juice of 2 lemons
2 teaspoons minced garlic
1/4 cup olive oil
We cut the lamb into one inch cubes, put them in a zip top bag in the fridge and let them marinate. Once ready to cook, thread them onto soaked wood skewers. Grill about 8-12 minutes total.
1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas Toast bread (extra thick slices)
5 eggs
1 1/2 cups half and half cream
1/4 teaspoon salt
1 teaspoon vanilla
In a small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large jelly roll pan (18 x13 x1). Spread to cover the surface. Place 12 slices of Texas Toast bread in a single layer to cover pan. Mix together eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight.
Bake at 350 for about 45 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). Makes 12 servings.
Mix above ingredients together and set aside. (There will be enough seasoning for a couple of batches of snack mix and enough left over for seasoning on meat, salads, etc.)
Pre-heat oven to 350°
In a large metal baking pan, mix the following:
4 cups honey-roasted peanuts
16 ounces salty mini pretzels (or pretzel sticks)
16 ounces of Cheez-It crackers (use a mix of cheddar, white cheddar, etc)
16 ounces oyster crackers
12 ounces corn oil
6 tablespoons Seasoning (from above)
Stir well until each piece is coated. Bake in oven for 6 minutes. Remove and stir again. Bake another 6 minutes. Let cool.
The Daily Shoot assignment for 2010/11/16:
For the 1st assignment of @dailyshoot year 2, create a photo with a single element, no distractions, & lots of contrast.
Photo Data
Taken with a NIKON D90 | 200mm | 1/25 | ƒ/5.6 | November 16, 2010, 10:52 pm
March 13, 2011
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