“Summer is the season when a man thinks he can cook better on an outdoor grill than his wife can on an indoor stove” ~ Happy MUNCHIE Monday ~
A few nice food images I found:
“Summer is the season when a man thinks he can cook better on an outdoor grill than his wife can on an indoor stove” ~ Happy MUNCHIE Monday ~
Image by turtlemom4bacon
My son-in-law makes fantastic grilled shish kabobs in a grand Texas-styled barbeque!
Included bratwurst, steak, purple onions, mushrooms, red, green and yellow peppers ~
Kabob
Wekipedia ~
Kabob is a wide variety of meat dishes originating in Persia , and now found worldwide. In English, kabob with no qualification generally refers more specifically to shish kabob served on the skewer or d¶ner kabob served wrapped in bread with a salad and a dressing. In Persia, however, kabob includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kabob is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kabob has become part of everyday cuisine in multicultural countries around the globe.
The origin of kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher’s shop. The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented by medieval Iranic soldiers who used their swords to grill meat over open-field fires. However, others have claimed the dish has been native to the Near East and East Mediterranean since ancient times. Αn early variant of kebab ("obeliskos") is mentioned in Ancient Greece as early as 8th century BCE (archaic period) in Homer’s Iliad and Odyssey and in classical Greece, amongst others in the works of Aristophanes, Xenophon and Aristotle and there are also claims citing pictures of Byzantine Greeks preparing shish kebabs. Ibn Battuta records that kebab was served in the royal houses of India since at least the Sultanate period, and even commoners would enjoy it for breakfast with naan.
Prawn and asparagus pasta
Image by nettsu
Cooking Time
10 minutes
Ingredients (serves 2)
this wasn’t bad to be honest (i added more asparagus and a few more prawns than recommended) It was nice but maybe a little on the bland side – there’s a much better prawn pasta recipe in Delicious thats probably about as easy to make as this
* 2 tablespoons olive oil
* 1 small red onion, halved, thinly sliced
* 1 garlic clove, crushed
* 1 long red chilli, deseeded, finely chopped (i left the seeds)
*ň large green prawns, peeled, deveined, tails intact (again I added more)
* 1 bunch asparagus, trimmed, cut into 2cm lengths (i doubled this to 2 bunches)
* 1/3 cup dry white wine (this was 1/2 cup as increased the prawns & asparagus)
* 160g dried angel hair pasta (probably was about 250g)
* shaved parmesan, to serve
Method
1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 2 tablespoons of cooking liquid.
2. Meanwhile, heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic, chilli and prawns. Cook, stirring, for 2 to 3 minutes or until prawns just turn pink.
3. Add asparagus and wine. Cook, stirring, for 1 minute or until asparagus is tender.
4. Add pasta and reserved liquid to prawn mixture. Season with salt and pepper. Toss to combine. Serve with parmesan.
Source
Super Food Ideas – October 2007 , Page 19
Recipe by Kerrie Sun
