maleficent

I'm on a middle eastern kick lately...

Kafta (which is an arabic hamburger)
(to server 4)
burger
1 lb ground lamb
1/2 cup onions chopped fine
3 clove garlic, minced
3 tbs fresh mint,minced
1 tbs cumin ground
1/2 tsp ground coriander
1/4 tsp allspice
1/2 cup italian parsley, chopped (the flat leaf)
1/2 tsp pepper

Accompaniements
chopped lettuce
tomato chopped
yogurt plain, nonfat preferably
cucumber chopped
pita bread

Combine all burger ingredients. Using wet fingers roll into balls about the size of an egg. Thread a skewer through each meatball and mold the mixture into a long finger shape along the skewer. Grill being careful not to overcook so it will not be dry. Remove from skewers.

Serve with, tomatoes, lettuce, yogurt on top of the Kafta as you wrap it all inside the Pita. KInda like a middle eastern taco.

Serve with taboulleh salad (i've got the recipe in here somewhere)

It's light, it's easy, it's fairly cheap to make, and it tastes great even for non exotic eaters.

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I'm secretly a frustrated caterer, I've got a bazillion recipes and menu ideas - what kinds of things are you looking for...


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Pulled pork is also a crowd pleaser and super easy - either cook it in a crock pot, all day... or on a slow bbq grill wrapped in foil


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Muffaletta Sammich

Makes 6 servings.

3 cloves garlic, smashed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped Kalamata Olives
1/2 cup roasted sweet red peppers, chopped (either home made or out of a jar, just not pickled pimentos)
1/2 cup olive oil
3 Tbsp. chopped fresh parsley
2 Tbsp. white wine vinegar
1/3 lb. salami
1/2 lb. provolone cheese
1/2 lb. White American
1/3 lb. Black Forest Ham
1/3 lb. Serrano Ham (or Proscuitto - the cheap stuff - not the expensive stuff)

(really any italian cold cuts could be used --mortadella is tradional instead of the black forest ham- i just like the ham better)

Take one big round loaf of Italian Bread Cut the top of the loaf off, about 3/4 the way up and scoop out the insides of the bread. basically you are going to have a bread bowl...

Make the olive salad by combining the olives and roasted perrer, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, cheese, and ham. Top with the other half loaf. Set aside n a cool spot (not necessaily the fridge, makes the bread harder for a while, while flavors meld.Slice into wedges

(thisis a goodmake ahead - and you can substitue to your hearts content with cold cuts - and even other fillings- caponata (roasted eggplant spread, and tuna are also outstanding in this)

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Awesome and easy side dish- that goes great with burgers...
Panzanella Salad

4 cups stale Italian bread, cut into 1/2" cubes (it's gotta be at least 1 -2 days old... and should be a tuscan style white bread)
1 tablespoon capers, drained
2 cloves garlic, minced
2 to 3 anchovy fillets, diced (dont leave these out, they have so much flavor)
1/2 cup extra-virgin olive oil
1/3 cup balsamic vinegar
4 really ripe tomatoes, seeded and diced
1 english cucumber, diced
1 large red inion, diced
1 red pepper, diced
1 yellow pepper, diced
1 handful Kalamata olives, pitted
1/2 cup fresh basil leaves, torn into pieces
Coarse kosher salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees F. Spread the bread cubes on a large baking sheet in a single layer; dry in oven approximately 10 minutes.

Mash the capers, garlic and anchovies until you have a smooth paste (back of a spoon in a bowl works great, or use a mini food processor) Whisk the olive oil and vinegar into the anchovy paste until combined. (if there's a good bottled dressing you like - substitue this step... though this dressing is outstanding

Add the toasted bread cubes and toss thoroughly. Add tomatoes, cucumber, red onion, red peppers, yellow peppers, olives, basil, coarse salt, and pepper. Toss the ingredients gently to coat; let stand for at least a half-hour

This can be prepared ahead of time and refrigerated for several hours.

Remove from fridge an hour or so before serving and bring to room temperature. Before serving, sprinkle Parmesan cheese over the top.


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Tequilla Lime Grilled Chicken (this goes great in Fajitas...)

1/4 cup tequila
1/4 cup lime juice
2 jalepeno peppers, seeded and minced
2 cloves garlic, seeded and minced
zest from 2 limes
1 lb boneless, skinless chicken breasts, cut into strips (or the tenders)


throw all ingredients into a large ziplock bag - let marinade a few hours.

Grill til cooked

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