May tasting - Ancient Ovens and Southern Hemisphere Wines

Team N - The Show malbec 2011 with country style bread and spinach artichoke dip
Team K - Silvertop malbec 2010 with Italian olive tear drops
Team D - Casillero del Diablo malbec 2011 with dark chocolate hazelnut calzones
Team BJ - Coyam blend Emilina vineyards 2008 with various pizzas

Morroccan Lamb Kabobs - African Whisky

Morroccan Lamb Kabobs

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

3 pounds boneless leg of lamb, cut into 1-inch cubes

 15 Jalapeno peppers

 2 Red Onions

 1 large can pineapple chunks

Combine spices in bowl and mix well. Rub combination onto lamb cuts until throughly covered. Let sit 30 min - 1 hour to allow the spices to infuse

Peel onion and drain pineapple chunks prepare the skewers in any order with jalapenos onions pineapple alternated with lamp cubes

Roast on open flame for approx 10 minutes each, longer for more well done meat

Our combination with this dish was a South African Whisky: Bain's

Team PS