CAMELOT FANTASIES

A tip from me if you are gardening: If you have pests in your garden,  crush up your used eggshells and sprinkle them around the base of plants to keep beetles, slugs &  snails out of your garden.  Blessings:-)

Turkish Lamb & Eggplant Kebabs









Makes: 8 servings

Active Time: 1 1/4 hours

Total Time: 3 3/4 hours (including 2 hours marinating time)






Ingredients
Baharat (Turkish Spice Paste) & Lamb
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon Hungarian paprika (see Note)
2 teaspoons tomato paste
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes

Kebabs
4 Japanese or other small eggplant (about 1 1/4 pounds), cut into 1/2-inch rounds
1/2 teaspoon salt
2 medium red onions, cut into 1-inch chunks
1/4 cup extra-virgin olive oil
Lemon wedges for serving


 
Preparation:

1.To prepare spice paste & marinate lamb: Combine 2 tablespoons oil, lemon juice, paprika, tomato paste, garlic, oregano, 1 teaspoon salt, pepper, cumin, coriander, cayenne to taste, cinnamon and allspice in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl and set aside. Add lamb to the remaining spice paste and stir until well coated. Cover and refrigerate for at least 2 hours or up to 1 day.
2.To prepare kebabs: Preheat a gas grill to medium-high heat or prepare a medium-high-heat fire in a charcoal grill.
3.Lay eggplant slices on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 15 minutes.
4.Meanwhile, thread the lamb and onion alternately onto skewers.
5.Rinse the eggplant and pat dry with paper towels. Thread horizontally onto skewers (through the skin) so the eggplant will lie flat on the grill. Stir 1/4 cup oil into the reserved spice paste in the small bowl; brush the mixture all over the eggplant.
6.Place the lamb kebabs in the center, hotter part of the grill. Place the eggplant kebabs around the outside, cooler part of the grill. (Grill the kebabs in two batches if necessary.) Grill the lamb, turning every 2 to 3 minutes, until the meat is nicely browned on the outside, but still a little pink in the center, 10 to 12 minutes total. Grill the eggplant, turning once or twice, until soft and browned on both sides, 9 to 11 minutes total. Remove to a clean large serving platter. Serve with lemon wedges.
Tips & Notes Make Ahead Tip: Marinate lamb (Step 1) for up to 1 day. | Equipment: 10 to 12 (12-inch) skewers
Note: Paprika labeled “Hungarian” is worth seeking out for this recipe because it delivers a fuller, richer flavor than regular paprika. Find it at well-stocked supermarkets, specialty-foods stores or online at penzeys.com.
Nutrition
Per serving: 262 calories; 17 g fat (4 g sat, 11 g mono); 56 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 19 g protein; 3 g fiber; 499 mg sodium; 374 mg potassium.

Nutrition Bonus: Zinc (17% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 2 1/2 lean meat, 2 fat

great to see you chilling at lady Quinnqueens bar and grill lady Divine.

A tip from me if you are gardening: If you have pests in your garden,  crush up your used eggshells and sprinkle them around the base of plants to keep beetles, slugs &  snails out of your garden.  Blessings:-)

Great tip. That is good to know.

Crispy Fried Catfish                                                                                                                                                                  12 6 ounce catfish fillets; 1 tsp. salt; 1/2 tsp. pepper; 1 (2 ounce) bottle hot sauce; Vegetable Oil; 2 cups self-rising cornmeal (Optional Tartar Sauce, Cocktail Sauce or Lemon Wedges)                                                                                      Sprinkle fillets with salt & pepper; place in a shallow dish. Add hot sauce to fillets, turning to coat. Cover & chill 2 hours.     Pour oil to a depth of 4 inches into a large deep skillet; heat over medium-high heat to 375F.                                               Place cornmeal mix in a large zip-top plastic freeze bag. Add fillets, 1 at a time; seal bag and shake until completely coated. Fry fillets, in batches, 4 minutes on each side or until golden brown. Drain on a wire rack or paper towels. Serve with tartar sauce or cocktail sauce and garnish with lemons if desired.                                                                                   A personal note from me- I get my catfish fillets from our local grocer that sells seafood and I sometimes omit the hot sauce, I do sprinkle a bit more salt/pepper on them after they are done. Also, I prefer to use canola oil when frying these)

This Catfish & Hushpuppy recipe is very simple and I have made it countless times for my family. I prefer to use Canola Oil when frying both of these items. Olive Oil doesn't work well, you can use vegetable oil also. It depends on your taste. I like to serve this meal with corn on the cob slathered in garlic butter. Enjoy. Blessings

Shrimp Kabobs Recipe











Ingredients
1 cup Italian salad dressing, divided
2 pounds uncooked jumbo shrimp, peeled and deveined
2 large onions
16 large fresh mushrooms
2 large green peppers, cut into 1-1/2-inch pieces
16 cherry tomatoes


Directions
1. In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
2.  Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally. Yield: 8 servings.