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

Pineapple Cashew Bourbon soup - oldie

2 Tablespoons butter
1 red onion, finely chopped
1 cup cashews, chopped
1 cup pineapple chunks, drained
2 garlic cloves, minced
4 gold potatoes, peeled and diced
2 cups strong vegetable broth
1 cup bourbon whiskey (I used Jim Beam Cherry bourbon)
5 fluid ounces half and half cream
1 Tablespoon cornstarch blended with 2 teaspoons water
1 teaspoon salt
2 teaspoon black pepper
1 Tablespoon chopped parsley for garnish

Melt butter in a skillet over medium-low heat. Add red onions and toss to coat. Gently saute onions until soft, about 3 minutes, stirring often. Add garlic and saute 2 additional minutes. Place onions and garlic in a blender or food processor along with cashews. Process until smooth. Pour cashew puree into a large, deep saucepan. Add pineapple, gold potatoes, vegetable broth, 1/2 cup bourbon, cream, salt, and pepper. Bring to a boil, reduce heat to medium, and simmer for 10 minutes until potatoes are tender.

Add 3/4 cup of burbon and 1 teaspoon of black pepper

Add cornstarch to the soup, stirring constantly, until thickened.

Almond Cranberry Salad

Almond Cranberry Salad

Mixed Spinach Greens
Shaved Parmesean slices
dried organic cranberry
1 pckg Honey roasted Almond halves
2 tbsp. Honey - Lemon Salad dressing

Mix and clean greens, add cranberries and parmesean mix well. Top with almonds and dressing lightly mix. Serve


HONEY - LEMON SALAD DRESSING
Cooks.com

1 egg
1 tsp. garlic, minced
1 tsp. shallots, minced
1 tsp. dry mustard
2 1/2 tbsp. honey
1/2 c. lemon juice
1 tsp. Worcestershire sauce
1/3 c. + 3 tbsp. salad oil
1/3 c. + 3 tbsp. olive oil

Combine mustard, pepper and salt. Whip egg. Add garlic, shallots and herbs. Slowly add 1/4 cup lemon juice, salad oil, olive oil and honey. Blend well and add last 1/4 cup lemon juice. Chill before serving.