Delicious dishes Recipes

beef kofta

TZATZIKI & MEDITERRANEAN TOMATO SALAD

MANSION ON FORSYTHE

BEEF KOFTA

6-10 each Bamboo skewers * can also use shish kebab swords. 1 piece sandwich bread, toasted 1 lb ground beef ½ each onion, grated 2 each garlic cloves, minced ¼ tsp Ground pepper ¼ tsp Kosher salt 1 tsp Allspice ¼ tsp Nutmeg ½ tsp Ground cumin ½ tsp Sumac (optional) ¼ tsp Cinnamon ½ tsp (2-3 sprigs)Fresh rosemary, chopped fine ½ tsp (2-3 sprigs)Fresh oregano, chopped fine

METHOD

Soak bread in water for a few minutes; wring out slightly and transfer to a large stainless bowl. Add remaining ingredients and mix thoroughly using hands. Divide mixture into 3-4 oz. balls (approx. ½ cup) and form around skewers. Ideally, chill prior to grilling. Grill 2-3 minutes on each side, taking care not to burn skewers. Finish on top shelf of grill or in oven until beef is fully cooked. Add to a plate the starch and vegetable of your choice and enjoy. *Serve with grilled pita or naan, chopped parsley, tzatziki, hummus and/or crumbled feta.

TZATZIKI

½ each Lg. cucumber unpeeled 1 ½ cups Full fat greek yogurt 2 each Garlic cloves, minced 2 Tbs Extra virgin olive oil 1 Tbs Distilled white vinegar ½ tsp Salt 1 Tbs Fresh dill, minced

METHOD

Grate cucumber and press through sieve or cheesecloth (or a clean towel) to remove excess liquid. Mix all ingredients in a mixing bowl, including cucumber pulp. Best made the day before.

MEDITERRANEAN TOMATO SALAD

1 each Cucumber, peeled and seeded 3-4 each slicing tomatoes ¼ each Small red onion ½ each Juice of lemon 1 tbs Red wine vinegar 1 tsp Sugar 1 tbs Mint, finely chopped 1 tbs Parsley, finely chopped Salt and pepper

METHOD

Slice cucumber, wedge tomatoes and slice onion very thin. In a bowl, mix lemon juice, vinegar, sugar and oil and pour over vegetables. Mix with chopped herbs and season with salt and pepper.

Blackened Grouper

WITH HAVARTI GRITS AND RED PEPPER COULIS

FISH CASUAL COASTAL SEAFOOD

BLACKENED GROUPER

1 6 oz. piece of grouper 2 oz. Blackened Seasoning 1 oz. vegetable oil 1 oz. vegetable oil

METHOD

Season grouper heavily with blackened seasoning. Heat medium sauté pan until hot. Add oil. Slowly place fish in center of the pan. (Be careful not to splash the oil). Cook fish for 2 minutes on each side, or until fish is white and flaky in the center. Turn off heat then remove fish from the pan.

HAVARTI GRITS ( YIELDS 1 GALLON)

3 quarts – Chicken Stock 1 pound – Cream Cheese 3 cups - Stone Ground Grits ¼ cup - Shredded Parmesan Cheese 1 pound– Havarti Cheese, shredded Salt and pepper to taste Heat medium sauté pan until hot. Add oil. Slowly place fish in center of the pan. (Be careful not to splash the oil). Cook fish for 2 minutes on each side, or until fish is white and flaky in the center. Turn off heat, then remove fish from the pan.

RED PEPPER COULIS (YIELDS- 3/4 QUART; SHELF LIFE: 3 DAYS; 3 HOURS ON LINE)

3 each- Red peppers ½ cup- Apple juice concentrate ½ cup- Goat cheese Salt and pepper to taste

METHOD

For peppers: over medium high heat, char exterior evenly on all sides, remove from heat and allow to cool for 1 minute. Next, place cooked pepper in a bag, seal and allow charred exterior to sweat off, this should take 4-5 minutes. Remove pepper from bag, remove exterior skin, fillet pepper and discard seeds. In a blender or food processor, puree peppers until smooth, then add apple juice, pulse 2-3 times and then finish with goat cheese. Taste, season and serve or store.