Not a lot to talk about today, we just putzed around yesterday. thanks goodness the sun returned although it wasn’t overly warm, absolutely delightful. Not a bad thing to do nothing much as I was somewhat stuffed after our weekend of eating. This picture, and one I posted the other day, are taken from the bridge crossing from Emerald Isle to the mainland – we love the this view of all the little islands in inland waterway and enjoy it every time we come down here.
Took our cooler to the shrimp people, Cap’n Sam and his wife. She is going to let me know the exact price as we have to pay in cash so have to get some ready. We won’t be collecting them till we leave. We ate some of their shrimp for lunch yesterday, delicious, much better than the one’s I got at the store the other day.
We have been invited to join some friends at a restaurant tonight. Not sure which one, there is a choice of two, Texas Steak House or the Olive Garden. Meeting at their house.
We sat on the pier and enjoyed the sunshine for a while, we were told by someone further up the pier that the fishermen were catching blues and then the sharks were stealing them off the rods and having a feast. I don’t know how true this was. He was laughing fit to bust about it all.
Caribbean Grilled Lamb Skewers with Long Beans
By The Food Gal
WebMD Recipe from Foodily.com
¾ cup extra-virgin olive oil
1/3 cup fresh lime juice
2 tablespoons grated lemon zest
6 garlic cloves, minced
1 tablespoon cumin seed
1 tablespoon chili powder
1 tablespoon curry powder
1 teaspoon cayenne pepper
Freshly ground black pepper
2 jalapeno peppers, minced
3 pounds boneless lamb loin or well-trimmed leg, cut into 1-inch cubes
1 pound long beans, tips removed, left long or cut into 3-inch segments (or substitute green beans)
2 teaspoons unsalted butter
Put 12 wooden skewers in a pan of water to soak for at least 20 minutes.
To prepare the lamb marinade, whisk together ½ cup of olive oil, lime juice, lemon zest, garlic, cumin, chili powder, curry powder, 2 teaspoons salt, cayenne, ¼ teaspoon black pepper, and jalapenos in a medium bowl. Taste and adjust salt, pepper, cayenne, and lime juice.
Put lamb cubes and marinade into a large glass baking dish and toss, rubbing marinade all over lamb. Thread 4 to 5 pieces of lamb onto each skewer. Place skewers into baking dish, cover with plastic wrap, and refrigerate for at least 1 and up to 4 hours.
While lamb marinates, preheat a grill or broiler to medium-hot and prepare beans. Sauté beans in remaining ¼ cup olive oil in a large skillet over medium-high heat, stirring frequently, until they are tender and begin to blister. Stir in butter, 1 teaspoon salt, and ¼ teaspoon black pepper. When butter just begins to brown, transfer beans to a warm serving platter and drape with foil.
Grill lamb, turning skewers every few minutes, until medium rare (internal temperature of 130 degrees), about 6 minutes. (Alternately, skewers can be broiled until medium rare.) Transfer skewers to a plate and let stand for 5 minutes.
To serve, place long beans to the side, and lay skewers across them.
From Without Reservations by Joey Altman
Total Servings: 12
Have a great day