RecipeHive

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Pepper Monkey Lamb Meatballs

Posted by in Shared Member Recipes

We had to include this fantastic recipe because the marriage of fresh ginger, garlic, mint, feta cheese, spinach, and freshly ground lamb with complementary spicy seasonings grilled over direct heat yields an outstanding flavor. Cover them with Spicy Afghan Green Sauce and you’ll be serving one of the most remarkable backyard barbecues ever. Friends who think they don’t like lamb will rave about these meatballs.
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Turkey Kibbe Kebabs with Two Sauces

Posted by in Shared Member Recipes

Paula Wolfert learned this unusual dish from Burhan Cagda, the kebab master of Gaziantep, Turkey. Bulgur mixed in with the ground meat makes the kebabs light and tender. The two sauces-one tangy, herbal and nutty and the other creamy and garlicky-play off the smoky kebabs and off each other as well.
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Port Caramel Sauce

Posted by in Shared Member Recipes

Yield: Makes about 1 1/3 cups Total Time: 20 MIN Source: Food & Wine: Recipe by Vicki Wells Ingredients 1/2 cup plus 2 tablespoons granulated sugar 1/2 cup light brown sugar 1/3 cup plus 1 tablespoon ruby port 1 cup heavy cream 1 tablespoon pure vanilla extract Instructions In a heavy, medium saucepan, cook the granulated sugar over moderately high heat, stirring occasionally, until melted. Continue to cook, without stirring, until an amber caramel forms, about 3 minutes. Remove from the heat. Add the light brown sugar and stir until…read more
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Harissa Sauce

Posted by in Shared Member Recipes

Harissa is a blend of hot chiles, garlic, olive oil, and spices that originates in North African and Middle Eastern cooking. It adds brightness, heat, and body to all manner of North African stews, tagines and egg dishes and can also be used as a condiment. You can also purchase this paste at Middle Eastern markets and some supermarkets. But the homemade version is very easy – and absolutely delicious!
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Tzatziki

Posted by in Shared Member Recipes

Yield: 2 1/2 cupsPrep Time: 15 minTotal Time: 19 minSource: Food Network: Ina GartenIngredients1 pound (1 pint) plain yogurt (whole milk or low fat)1 hothouse cucumber, unpeeled and seeded1 tablespoon plus 1/2 teaspoon kosher salt1/2 cup sour cream1 tablespoon Champagne vinegar or white wine vinegar2 tablespoons freshly squeezed lemon juice (1 lemon)1 tablespoon good olive oil1 1/2 teaspoons minced garlic1 1/2 teaspoons minced fresh dillPinch freshly ground black pepperInstructionsPlace the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it…read more