My Menu Blog

4 6 ounce tuna steaks
3 cloves garlic, sliced thin
2 tablespoon fresh cilantro leaves
2 tablespoon fressh mint leaves
olive oil, salt, pepper

• 5 to 6 lb. leg of lamb, bone removed and butterflied
• 1 onion, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, thinly sliced
• 1 tablespoon dried oregano
• 1 bay leaf
• salt and pepper
• 2 lemons, cut into wedges
• pita bread
• cucumber-yogurt dip (recipe follows)

1. place lamb in shallow glass dish
2. prepare marinade: combine onion, wine, olive oil, lemon juice, garlic, oregano and bay leaf.
3. pour over lamb, turning meat to ensure coverage…marinate 3 to 4 hours or overnight
4. brush barbecue grid with olive oil…grill lamb on covered grill, basitng occasionlly with reserved marinade 20 minutes per side (or until done)
5. transfer to warm plate, allow to set for juices to redistribute…carve into thin slices
6. season to taste with salt and pepper and serve with cucumber-yogurt, pita and lemon wedges

• 12 ounces plain yogurt (without gelatin)
• 1 large cucumber, peeled, seeds removed and finely chopped
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 2 cloves minced garlic
• salt and pepper

1. line colander with double thickness cheese cloth or coffee filter
2. place colander over deep bowl, spoon yogurt into colander…cover with waxed paper
3. refridgerate 24 hours or until no longer dripping liquid
4. discard liquid, place yogurt into medium bowl
5. combine yogurt, cucumber, olive oil, vinegar and garlic
6. season to taste with salt and pepper
7. chill for 1 hour before serving

• 2/3 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, finely chopped
• 2-3 tablespoon worcestershire sauce
• 1 tablespoon fresh chopped thyme
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 tablespoon fresh ground pepper
• 1 1/4 lb boneless, skinless chicken breast, cut into 18 even pieces
• 1 green pepper, cut into pieces
• 2 green onions, optional
• 6 skewers

1. whisk togetherolive oil, lemon juice, garlic, worcestershire suace, thyme, brown sugar, salt and pepper. reserve 1/4 cup and set aside
2. alternate chicken and green peppers on skewers
3. arrange in shallow glass dish, cover with marinade. let sit 30-60 minutes
4. grill on oiled grill over medium heat, turning occassionaly for8-10 minutes oor until done
5. serve with reserved marinade drizzled over top of kabobs

• 6 teabags constant comment
• 1 1/4 cup boiling water
• 1/2 cinnamon stick
• 2 tablespoons sugar
• 4 ounces vodka
• 1/4 cup fresh orange juice
• garnish with zest of orange and cinnamon stick

1. steep teabags in boiling water with cinnamon stick three minutes
2. remove bags and cinnamon stick, add sugar, stirring until dissolved
3. chill tea mixture
4. pour two ounces tea, one ounce vodka and 1 tablespoon orange juice into shaker with ice
5. shake and strain into martini glass
6. garnish with strip of orange zest and cinnamon stick